I'm on a kick. A cooking kick. A cooking things from scratch which most Americans eat out of the box (or jar, or can, or take out container)kick.
While I love to read about the adventurous recipes that REAL foodies tackle - like the Pioneer Woman and Alannah, when it comes to me and my kitchen I prefer to cook only whats in the pantry. If it requires a special trip to the grocery store it just ain't happenin'.
Here are some recent successes:
Creamy Italian Soup with Herbed Croutons (I think this would be good with a little pasta thrown in as well) *original recipe at cdrecipe.com and modified to our tastes!
Soup Ingredients:
2 tablespoons butter or margarine
1 medium onion, chopped
2 cans (14.5 ounce size) diced tomatoes, undrained
1 can Campbell's tomato soup
1 can Swanson's chicken broth
2 cup heavy (whipping) cream
1/4 teaspoon salt
2 teaspoons Pampered Chef Rosemary Herb seasoning blend
Melt butter in medium saucepan over medium heat. Add onions; cook 2 minutes, or until crisp-tender, stirring occasionally.
Add tomatoes with their juice, the broth, whipping cream and salt; mix well. Bring to a boil over high heat. Reduce heat to low; simmer 5 minutes, or until slightly thickened, stirring occasionally.
Pour into blender or food processor container; cover. Blend until smooth. Garnish each serving with herbed croutons.
Crouton ingredients:
8 slices of bread
olive oil
garlic salt, Italian Seasoning or Rosemary seasoning. Drizzle with oil and season to taste. Bake in 250 degree oven until crisp.
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