Wow, it never ceases to amaze me how the older you get, the faster time moves. Forget the time machine…the future already arrives too fast for my liking. It’s been a long time since I posted, but now that the hectic summer months are winding down (to be replaced by the hectic fall months, lol) I plan to get back into the swing.
A quick personal update before getting to Foodie Friday –
I’m still writing on the fiction front. Trying to swing the career a little different direction is proving frustrating, but I am optimistic. I have some really cool works in progress. Just need to put them out for the universe and hopefully get some movement!
I have picked up some part-time work writing non-fiction and I’m finding the freelance business fun! It allows me to still feel like a writer, but with short projects I can finish in a few hours or a day. I’m all about instant gratification, you know!
Also still doing the search and rescue thing. I have three working dogs, all of whom require lots of exercise, conditioning and training. My cadaver dog, Vegas, went through some tough times this summer. It’s not his fault. The poor guy only has two brain cells and he doesn’t multi-process. He can only use one brain cell at a time without a meltdown. But thanks to some help from the K9 master trainer for the Specialized Search Dogs program at Lackland Air Force base (thanks Nunez!) Vegas is back on track. He might be a crackbaby (Vegas, not Nunez!) but he is learning how to focus that energy to productive searching.
I haven’t had nearly as much time to ride this year as I would like. I had to pass on trips to Cody, Wyoming and to Colorado due to other commitments and lack of money, but I am planning a trip back to Buffalo River in Arkansas with my friends Leroy and Shirlee in October. I can’t wait!
Okay, on to Foodie Friday. Those who follow me on Facebook might have been privvy to my lamenting that I couldn’t find a tomato soup recipe I really like. I refuse to eat the condensed canned soups (Boo, Campbell’s!) because of the killer sodium levels (even the “Healthy Request” varieties). So I bought a really good food processor than can liquify a tomato in no time and have been in search of the perfect recipe. Unfortunately, I haven’t found it.
But last week I got close! Finally I actually ate all the soup and didn’t throw away $10 in tomatoes! So here it is:
1/3 cup chopped onion
2 cloves garlic, minced (or 2 tablespoons minced jarred garlic)
3 very large tomatoes, or 4 medium-large
2 tblspns flour or wheat flour
1 cup water (or milk if you like soup very creamy)
3 tbsps butter
1/2 tsp black pepper
1/4 tsp basil (optional)
Handful of fresh spinach leaves (optional)
1) Melt the butter in a large soup pan. Sautee the onion and garlic until soft but not browned. Include the spinach and basil the last 2 minutes if using. Stir in the flour.
2) Quarter the tomatoes and place in a good food processor with the water
3) Dump the onion/butter mixture into the food processor with the tomatoes
4) Blend until very smooth
5)Pour back into soup pan and heat through.
6) Season with black pepper. Top with grated cheese and croutons if desired. Serve piping hot!
I love tomato soup. I love it even more now that I can make it healthier. When I’m really on a health kick, I use organic tomatoes and spinach. If you NEED that salty flavor, add 1/4 or 1/2 teaspoon (depending how bad your addiction is) of salt substitute. If you need it sweeter, add a little raw sugar or agave nectar to taste.
Yum! With cooler weather approaching, I’ll be making this in big batches to heat at will and take camping with me.
Have any of you found a way to make a healthier version of a childhood “comfort food” recipe? Please leave me a comment and let me know.