Comfort, Homemade Tomato Soup

One summer day in Atlanta, I was chilled as I went into the mall (yes, chilled).  I'll never forget how the tomato soup at Nordstrom's made me feel warm and so good!  I went home and searched all over to find the recipe for their soup.  In the process, I have adapted it into my own version of Tomato soup.  I made this all the time.  For any cold or hot day, for a soup and sandwich dinner or for a friend who's not feeling well.  Did I mention how easy it is?  Try it soon and you'll love it.

I start with a small onion diced and cooked in a teaspoon of olive oil. Cook until translucent.

I then add 3 large (28 ounce) cans or 6 smaller 14 ounce cans of diced tomatoes.  For this batch I used fire roasted tomatoes. Add them to the onions.

Then add a quart of chicken broth.  I like to make my own using the soup base and adding it to water.

Add the dried basil or 2 tablespoons of fresh basil.  Cook over medium heat for about 30 minutes or until the liquid is reduced.

I use and immersible emulsifier to puree the tomatoes and onions. This step really thickens the soup.  If you don't have an emulsifier, you can use a blender or food processor, but you want to make sure all the tomatoes are pureed.

If you want to add 1/2 cup of cream, you have cream of tomato soup, but I like it just like this.  Add salt and pepper to taste.  

Here's the recipe:

1 small onion chopped

1 teaspoon olive oil

3 28 ounce cans of diced tomatoes

1 quart of chicken broth

 1 tsp dried basil

salt and pepper to taste

Cook the chopped onion in olive oil until translucent.  Add the tomatoes with their juices, chicken stock and basil.  Cook over medium heat until the liquid is reduced, about 30 minutes.  Use an immersible emulsifier or blender to puree all the vegetables.  Add 1/2 cup of cream if desired.  Salt and pepper to taste.  

Apples!

One peeled and cubed apple and sprinkle with cinnamon.

Microwave on high for about 2 minutes.

I add chopped walnuts. Great for breakfast or a dessert!

Sazon Chicken

This recipe is from one of my favorite websites, Skinnytaste.com.  The recipes here are wonderful without even having to be slimmed down. I love this recipe that uses Mexican spices and chicken thighs, which are becoming my favorite part of the chicken.  My husband, who is usually not a fan of Mexican food, loves this dish. It's easy, delicious and "skinny"! 

First mix all the ingredients and let marinate for 30 minutes.

  Cook on broil for about 20 minutes total, 10 on one side and 5-10 on the other.

Beautiful Red Color!

  

Enjoy! 

 Here's the recipe.  Click here for the original and nutritional details.

Broiled or Grilled Pollo Sabroso, or what I call 

Sazon Chicken

Serves 6, with 1 thigh each serving.

Ingredients:

6 chicken thights

1 tbsp vinegar (I used white)

2 tsp soy sauce

1 packet Sazon* (in Spanish Isle)--I used 2 and it was great!

Adobo

garlic powder

oregano

Directions:

I mix all the ingredients with the chicken in a large plastic bag and let marinate in the refridgerator for at least 20 minutes. You can broil or grill it until the chicken is cooked through.  I broiled it for about 10 minutes on one side and another 5-10 on the other until done.  

* Be careful!! The Sazon will stain your hands and your clothes, so don't handle directly.

Brunswick Stew-Dinner In a Pot.

This is so easy to make and so great for the colder weather.  I used double the chicken in this recipe instead of the chicken and the brisket, so it's also very healthy!  I know you'll love it.

 

 

Adapted from the original recipe here.

1 large chopped onion

2 minced garlic cloves

1 tablespoon olive oil

1 1/2 tbsp jarred beef soup base

4 large chicken breasts

1 28 ounce can crushed tomatoes

1 can whole kernel corn

1 can hominy

1 can lima beans

1 12 ounce jar of chili sauce

1 tbsp yellow mustard

1 tbsp Worcestershire sauce

salt and pepper to taste

optional hot sauce

Saute onions and garlic in hot oil in a large pot over medium high heat for about 2 minutes.

Stir together beef soup base and 2 cups of water and add to pot.  Stir in chicken breasts and and all the vegetables and seasoning.

Bring to a boil. Cover and reduce heat to low.  Cook stirring occasionally for 1 to 2 hours.

Uncover and remove chicken.  If its on the bone, remove the meat from the bone and shred it (click here for an earlier post on shredding chicken). Cover and cook at least 20 more minutes.  Serve with hot sauce if desired.

Makes at least 12 good servings.

Getting Ready for Fall

Besides decorating my home for the changing of the seasons, I also like to change the way my home smells.  I love diffusers and I usually use lemon throughout the Spring and Summer. For Fall, Christmas is not far behind and my most favorite scent of the season is Frasier Fir.   I always love the scent of the Christmas Tree and this scent by Thymes is the best reproduction I've found.  So why just limit the sensual enjoyment of this scent for Christmas only.  I change out this scent in my home from October through February, all the colder months.  It's heavenly!! Click here for more information.

Fall Hydrangeas.

As you saw in my post in the Spring about Hydrangeas, I really love them.  Did you know they give you a repeat performance in the Fall?  Be sure to let a few of them dry on their own on the stem and you'll be rewarded with some great Fall flower decorations!

Love these colors. Enjoy!

Fall Entry in Burlap.

I finally got around to decorating the front entry of my home for Fall.  I'm really into burlap right now so I've incorporated it into a Burlap Leaves Wreath and a Pumpkin Topiary on top of a Burlap Wreath (an idea brought to my attention by a very good friend!).

Love using different types of pumpkins (or squash as they are sold at Kroger).

I sawed the stems to be flush with the pumpkins so they would sit on top of each other. 

 All together it looks like this!

Happy Fall!

Simple Lemon Salad

I love this salad.  It's so easy and basic, you wouldn't believe how great it is.  I start with lettuce, I prefer Bibb lettuce and it's used here, but you can use any lettuce.  This is really great with Arugula or Watercress too.

Lightly coat with olive oil and toss, add sea salt to your taste.  Squeeze about 1/4 lemon over and toss again.

That's all!  Really, that's all it takes! You'll love it. It a light and fresh tasting salad for any meal.

Flowers in October.

One of the best times to live in the South is in the Fall.  The humidity drops, the night time temperatures drop, the days are typically sunny and warm and there are still blooms all around.  Here are a few of my favorite flowers that are blooming right now.  Hope you enjoy them.

Love these Nasturtiums.  They didn't do well with the wet Summer, but are starting to look great with the drier weather.  I had these blooming up until Thanksgiving last year.

These light pink Asters are great.  They don't start blooming until October and are such a nice late surprise.

Love the Anenome.  I somehow kept these from the deer this year.

I have had this plant, the Caterpillar plant for years.  This is one of my plants that did well with the wet Summer.

Knock Out roses are a knockout for such a long time.  I couldn't get a picture where they didn't look fake, they are so vibrant!  This is one flower in my yard that is the first and last to bloom.  Love them!