Food and Recipes while under Coronavirus quarantine #3

[RusselSprout]

I made soup yesterday and I need to try and rescue it today somehow, it just doesn't taste great.
Lots of vine tomatoes, red peppers, red onions, garlic - roasted that for around 45 mins. Then blitzed with a little bit of stock. Should taste great shouldn't it? But it didnt. Maybe I should have roasted for longer, but the peppers were getting charred.
I think chilli flakes would add a flavour level but I don't have any. But I do have dry basil, will try that!

 

[PayrollNerd]

I made soup yesterday and I need to try and rescue it today somehow, it just doesn't taste great.
Lots of vine tomatoes, red peppers, red onions, garlic - roasted that for around 45 mins. Then blitzed with a little bit of stock. Should taste great shouldn't it? But it didnt. Maybe I should have roasted for longer, but the peppers were getting charred.
I think chilli flakes would add a flavour level but I don't have any. But I do have dry basil, will try that!

It sounds more like marinara than soup? I'd add other veggies maybe some zucchini, a little chopped spinach?

 

[Yesiamapirate]

I made soup yesterday and I need to try and rescue it today somehow, it just doesn't taste great.
Lots of vine tomatoes, red peppers, red onions, garlic - roasted that for around 45 mins. Then blitzed with a little bit of stock. Should taste great shouldn't it? But it didnt. Maybe I should have roasted for longer, but the peppers were getting charred.
I think chilli flakes would add a flavour level but I don't have any. But I do have dry basil, will try that!

And maybe a grain. Rice, pasta, farro or barley. Quinoa even.

 

[RusselSprout]

Haha yes it was very much like a marinara, hey I now know how to make marinara !

I thinned it out with more stock and added basil, and do you know what, it's nice! So I managed to rescue it.

Some greens and/or grains would have went well, thanks for the tips

 

[mickey2942]

Everyone’s Excited About This New Seasoning at Costco — Eat This Not That

Totally loving this seasoning from Costco. I think it was on sale last month...it tastes like cheese! So yummy. I don't eat cheese, so this sprinkle, is so delicious. No calorie cheese! I sprinkled this on spaghetti squash tonight. Yum!

 

[PayrollNerd]

Everyone’s Excited About This New Seasoning at Costco — Eat This Not That

Totally loving this seasoning from Costco. I think it was on sale last month...it tastes like cheese! So yummy. I don't eat cheese, so this sprinkle, is so delicious. No calorie cheese! I sprinkled this on spaghetti squash tonight. Yum!

Is it really Parmesan cheese in it? It sounds good!

 

[mickey2942]

Is it really Parmesan cheese in it? It sounds good!

Not very much, it is more like a powder. I have never been a fan of yeast flakes, "fake parm cheese". But this is really yummy.

Of course, not like tons of mozzarella and parmesan. But less fat, calories.

 

[BetteDavisEyes]

A broccoli a day keeps COVID (and colds) away? Researchers are looking into it (detroitnews.com)

Baltimore — Your mom was right: Eat your vegetables!

Vegetables have long been a mainstay of a healthy diet, but there may be one more reason to eat your greens. They may stave off a bad COVID-19 infection.

Researchers at Johns Hopkins Children’s Center found that a chemical compound called sulforaphane found in abundance in broccoli cabbage, kale and Brussels sprouts might slow growth of coronaviruses such as those that cause COVID-19 and the common cold.

At the start of the pandemic, the researchers began looking for potential treatments for the virus when they came across the compound. They haven’t tested it in humans yet, but in cells and mice they found sulforaphane was a promising weapon against severe disease because it interferes with virus replication. That’s how the virus spreads in the body...

 

[MimosaMornings]

Everyone’s Excited About This New Seasoning at Costco — Eat This Not That

Totally loving this seasoning from Costco. I think it was on sale last month...it tastes like cheese! So yummy. I don't eat cheese, so this sprinkle, is so delicious. No calorie cheese! I sprinkled this on spaghetti squash tonight. Yum!

Hmm. I might try it.
Although I hate truffle oil- seems like all the restaurants were using it for the longest time.

 

[RusselSprout]

Courgette & tomato soup recipe | BBC Good Food

Decided to follow a recipe for my next pot of soup (I'm on a health kick, can you tell?!)

And this soup was a winner! I read the comments below the recipe and omitted the flour and added leeks, garlic and half a chilli! And less stock. Surprise surprise its a little thick, but I will water it down a but for my next bowl.

 

[IceIce9]

This is a tomato soup recipe I have been using for several years. It is very easy, and I always keep several cans of crushed tomatoes in my pantry.

I actually use less cream than the recipe calls for, probably less than 1/4 cup. But if you want a richer soup then you could use the 1/2 cup it calls for.

I use a good quality crushed tomatoes. I prefer Muir Glen, but any good quality brand will work. I have tried this recipe with a couple of different store brand crushed tomatoes and it has less flavor.

I use an immersion blender and blend it right in the pot.





Creamy Tomato Soup


Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, chopped
• 2 tablespoons all-purpose flour
• 1 28-oz. can crushed tomatoes, with juice
• 1 ½ cups vegetable broth
• ½ cup heavy cream, warmed
• Salt and pepper, crushed peppers if desired

Directions

• Step 1
  Warm oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and cook until slightly softened and fragrant, about 1 minute. Stir in flour to blend, about 1 minute.
  
  
• Step 2
  Add tomatoes with juice and broth to saucepan, increase heat to high and bring to a boil. Stir or whisk constantly until slightly thickened, about 3 minutes.
  
  
• Step 3
  Working in batches, carefully transfer soup to a blender and puree until smooth. Pour into a bowl until all soup is pureed. Return soup to saucepan, stir in cream and cook over low heat for 3 to 5 minutes, until heated through. Do not boil. Season with salt and pepper, and red pepper flakes if desired.
  

 

[agilbe]

This is a tomato soup recipe I have been using for several years. It is very easy, and I always keep several cans of crushed tomatoes in my pantry.

I actually use less cream than the recipe calls for, probably less than 1/4 cup. But if you want a richer soup then you could use the 1/2 cup it calls for.

I use a good quality crushed tomatoes. I prefer Muir Glen, but any good quality brand will work. I have tried this recipe with a couple of different store brand crushed tomatoes and it has less flavor.

I use an immersion blender and blend it right in the pot.

WOW I like how quick it is. Grilled cheese and tomato soup is one of our favorites on cold and rainy days.



Creamy Tomato Soup


Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, chopped
• 2 tablespoons all-purpose flour
• 1 28-oz. can crushed tomatoes, with juice
• 1 ½ cups vegetable broth
• ½ cup heavy cream, warmed
• Salt and pepper, crushed peppers if desired

Directions

• Step 1
  Warm oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and cook until slightly softened and fragrant, about 1 minute. Stir in flour to blend, about 1 minute.
  
  
• Step 2
  Add tomatoes with juice and broth to saucepan, increase heat to high and bring to a boil. Stir or whisk constantly until slightly thickened, about 3 minutes.
  
  
• Step 3
  Working in batches, carefully transfer soup to a blender and puree until smooth. Pour into a bowl until all soup is pureed. Return soup to saucepan, stir in cream and cook over low heat for 3 to 5 minutes, until heated through. Do not boil. Season with salt and pepper, and red pepper flakes if desired.

 

[mickey2942]

It sounds more like marinara than soup? I'd add other veggies maybe some zucchini, a little chopped spinach?

I made spaghetti squash the other night with marinara. And my husband, who hates all squash refused to eat it. Fine. I repurposed it as stuffed mushrooms with a bit of mozzarella and Parmigiano. He ate 2 helpings, plus salad. I no longer tell him what it is.

He is slowly going vegetarian. Hee hee.

 

[MimosaMornings]

I made spaghetti squash the other night with marinara. And my husband, who hates all squash refused to eat it. Fine. I repurposed it as stuffed mushrooms with a bit of mozzarella and Parmigiano. He ate 2 helpings, plus salad. I no longer tell him what it is.

He is slowly going vegetarian. Hee hee.

 

[PayrollNerd]

I made spaghetti squash the other night with marinara. And my husband, who hates all squash refused to eat it. Fine. I repurposed it as stuffed mushrooms with a bit of mozzarella and Parmigiano. He ate 2 helpings, plus salad. I no longer tell him what it is.

He is slowly going vegetarian. Hee hee.

I think my youngest has just about converted her boyfriend but then they'll surprise me. Today it was, if you don't want the sausage, we'll take it. I was like, ok, it's yours. I don't want maple flavored meat anyway. LOL!

 

[BetteDavisEyes]

Last night, we had corned beef with cabbage, carrots, and red potatoes. It was the second time in two weeks that we had a St. Paddy's Day dinner because Nino's still has corned beef briskets left. I'll make another batch of cabbage soup this weekend.

We have hair and nail appointments today and will probably stop at Nino's for a few groceries. Tonight, we will have a meatless strata with leftover roasted potatoes, eggs, spinach, and feta cheese. I also assembled bread pudding with leftover Irish soda bread, eggs, milk, turbinado sugar, and vanilla. Maybe I'll make a Bourbon butter sauce to serve over the bread pudding.

Last Sunday, we enjoyed our early dinner at Mexican Village where we hadn't been for two and a half years due to the pandemic. We arrived at 3:30 and were told there would be a 35-minute wait to be seated. As in the past, the place was bustling with some folks waiting in the vestibule, while others went outdoors or to their vehicles to wait for a call. We stayed inside and did our best to avoid close contact with other patrons, none of whom wore masks. Our wait was a little less than 35 minutes when we were seated at a table with no one close to us. There were some empty tables and booths, but it was likely due to MV being understaffed. Service was a little slow, and our waiter seemed inexperienced. We didn't recognize any of the staff, so MV has probably had difficulty finding employees similar to other restaurants.

I indulged in a gigantic Margarita while DH had a Corona. There was a sign at the entrance indicating that they were short on tortilla chips and that refills on complimentary baskets would not be available. When a runner came to our table with a basket of chips and salsa, we said that we didn't need them because we were going to order the guacamole and chips appetizer. A second runner noticed that we didn't have chips & salsa, but we said we were fine and didn't need them. The freshly made guac and chips platter is more than enough for two people.

DH ordered his favorite Tacos Barbacoa with pinto beans, and I had Chicken Flautas with refried beans and rice. We never considered Mexican Village's food to be too spicy, but we both had heartburn by bedtime. Mexican oregano was probably the culprit. It was nice to return to one of our favorite restaurants, and we are happy to see that MV is thriving.

 

[PayrollNerd]

When you forget the Pear Bread recipe makes a lot. But you’ve already doubled it. Oh well. There’s room in the freezer. It will be a nice snack with my tea. Kiddos will be happy. Ha!

 

[IceIce9]

We had a Lou Malnati’s pizza last night. Lou’s is my favorite of the deep dish Chicago pizzas, the edges are night and crisp, and they use fresh vine ripe tomatoes in the sauce.

Last week at work I had a tavern style pizza from a Chicago pizzeria. It was really good too. That is definitely one thing I miss about living in Chicago area is the pizzas.

 

[mickey2942]

We had a Lou Malnati’s pizza last night. Lou’s is my favorite of the deep dish Chicago pizzas, the edges are night and crisp, and they use fresh vine ripe tomatoes in the sauce.

Last week at work I had a tavern style pizza from a Chicago pizzeria. It was really good too. That is definitely one thing I miss about living in Chicago area is the pizzas.

Yes! We used to go to the Silo for pizza. Last time we were in Chicago we went to Lou Malnati's for pizza. Soooo good! We had taken Amtrak, and had a layover in Chicago...love Union Station in downtown Chicago. Amtrak has a passenger lounge there, really nice.

If anyone ever wants a nice trip, take the Amtrak line "Empire Builder", it goes from Chicago to Seattle, right through Glacier Park.

Empire Builder Train | Amtrak

 

[anneg]

Yes! We used to go to the Silo for pizza. Last time we were in Chicago we went to Lou Malnati's for pizza. Soooo good! We had taken Amtrak, and had a layover in Chicago...love Union Station in downtown Chicago. Amtrak has a passenger lounge there, really nice.

If anyone ever wants a nice trip, take the Amtrak line "Empire Builder", it goes from Chicago to Seattle, right through Glacier Park.

Empire Builder Train | Amtrak

I took that trip from Seattle to Chicago with my son when he was 4 years old (in the 1970s). We had a roomette and shared the lower bunk, which meant little sleep for me--he was all elbows and knees!