Sunday, January 04, 2009

What We've been eating

Sorry for the boring post...but I really want to try and make our food life easier.

Ate at Irish pub..Had great food...yum on some Onion straws. Yum on Chicken. oh yah..and wine...and GOOD Onion rings.

Christmas eve...Went to Christmas Eve service..had traveled during the'm embarrassed to admit it..but had the local Gas Station Pizza..HOWEVER...had them NOT bake them off, and we doctored them up. It was really good, comforting, and hey..PIZZA.

Christmas..For some reason hadn't really planned ahead for dinner...Don was going to make Chef Paul Prudomme's Tomato Soup...We mix our own seasonings but this recipe calls for his pre mixed seasonings ( Ingredients
Chef Paul Tomato Soup
* Seasoning mix
* 2 tablespoon Chef Paul Prudhomme's Seafood Magic®
* 1/2 teaspoon ground nutmeg
* 1 tablespoon sugar
* For the Soup
* 1 cup heavy cream
* 4 tablespoon (1/2stick) unsalted butter
* 1 1/2 cup chopped onions
* 1/2 cup chopped celery
* 11 cup peeled and chopped very ripe tomatoes (about 16)
* 1 1/2 cup chicken stock
* 1/2 cup chopped fresh parsley

* Print
* Share
* Save This Recipe

Cooking Instructions

Combine the seasoning mix ingredients in a small bowl. Bring the cream just to the boiling point in a small saucepan, remove from the heat and set aside.

Melt the butter in a heavy 3-quart pot (do not use cast iron) over high heat. Add the onions and celery and cook, stirring occasionally, for 12 minutes. Stir in 2 tablespoons of the seasoning mix and cook for 2 minutes. Stir in the tomatoes and the remaining seasoning mix, cover and bring to a rolling boil. Uncover, stir well, and cook hard for about 3 minutes. Stir in the stock and bring to a boil. Cover, reduce the heat to low and simmer for 10 minutes. Uncover, raise the heat to high, and cook for 10 minutes more. Stir in the parsley and remove from the heat. Put the soup into a food processor or blender in 2 batches and process until coarsely puréed but not quite smooth. Pour into a large bowl and stir in the reserved cream.

ANYWAY...We DIDN'T have that....I made Chicken Kiev's....Rice Pilaf, part of a Pork tenderloin that I had stuffed with garlic and cooked before and froze. I also asked Don, and he made Garlic Shrimp tossed in butter and Bread crumbs. Dinner was yummy.

I've been cooking for a friend...tons of food, and recently made Chicken Alfredo, white bean chicken chili, Lasagna, and Turkey Meatloaf.

Yesterday...had burritos/tacos, made cole slaw.

Today..I took all the left over meat from Burrito's and the Left over Refried beans, added celery and made chili. I didn't have "real" onion's so added dried ones. Used tomato drink as the base. It was simple and easy, quick and good.

1 comment:

Mini Me's Room said...

Probably the best chili I've had in a least to me