Easy and Delicious Tomato Soup

Who doesn't like tomato soup?! (Okay, I know Eve doesn't, but she's weird.)

I'm not too big a fan of canned soup, but I'm also busy, and if it's not easy, I don't make it right now. Which is why I'm a huge fan of this tomato soup.

1 tablespoon olive oil

1 tablespoon unsalted butter

1 medium sweet onion, coarsely chopped

1 clove garlic, minced

Salt and pepper to taste

1 (28-ounce) can whole peeled tomatoes in their juices, preferably San Marzano

1/4-1/2 cup chopped fresh basil

1 1/2 cups chicken broth

2 bay leaves

1/3 cup heavy cream

Warm the olive oil and butter slowly until butter foams, add the onion and garlic and salt and pepper.

Add the broth, bay leaves, basil and chicken broth and bring to a simmer. Simmer for about 15 minutes, until the tomatoes start to fall apart. Encourage this with some poking and prodding.

Remove bay leaves. If you don't have an immersion blender, cool before blending, but I'm in love with my immersion blender, so maybe you should just buy one. Blend thoroughly. Add the cream (you can just use milk as well) and any additional salt and pepper needed and serve!!

I make a double batch and freeze half before adding the cream. Then, on days like today, when my menfolk are sick and raspy all I need is some cream and I can just magically produce a crockpot full of soup with no effort. :-)

Baked Oatmeal

Okay, so I know baked oatmeal is a fad, but I'm in. It's good. I've been experimenting for a few months and I think I finally created the perfect baked oatmeal. It's a snack food around our house, and we love it! I think the best thing about it is how versatile it is. It's so easy to substitute different fruits and nuts depending on whats in the house.

2 cups rolled oats
3 Tbsp chia seeds (optional)
1/4 cup ground flax seeds (optional)
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon

1/2 cup brown sugar or honey
4 Tbsp butter, melted
2 cups milk
1 egg, beaten
2 tsp vanilla extract

1/4 cup toasted chopped almonds
1/2 cup chopped dates
1 chopped apple

Mix oats, baking powder, salt, and cinnamon. Add next 5 ingredients, then stir well. Stir in fruit and nuts. Pour into buttered 8x8 baking pan and bake at 350 degrees for 35-40 minutes, until set. Serve as is, or with cream.

Miraculous Nap = SNACKS!!

My children napped today. All four of them. I did an amazing thing. I put away clean dishes, I started a load of laundry... and I made snacks. Delicious snacks. Please excuse my horrible iPod photos... it was handy.

#1: No Bake Cookies

I used the recipe from here.

1 cup Almond Meal
1/4 cup Chocolate Chips
1/4 cup Coconut
2 Tbsp Ground Flax
2 Tbsp Honey
2 Tbsp Coconut oil.

Mix and form into balls. It made around a dozen... it is hard to know because I kept eating the dough...



#2: Coconut Fudge Truffles

Used the same recipe from a few weeks back. Adapted from here.

1/3 cup Coconut Oil
2/3 cup Almond Butter
1/2 cup Honey
1/2 cup Cocoa
1 tsp Vanilla
Shredded Coconut

Mix first five ingredients, refrigerate until mixture is slightly stiffened. Then form balls in (approximately 1 tsp) and roll in coconut. Store
in the freezer!

#3: Chia Seed Energy Bars

I've been reading energy bar recipes and this is a compilation of a bunch of them... so I don't have a base recipe I went off of.... 

25 Whole Dates (pitted) 
1/2 cup Whole Almonds
1/4 cup Chia Seeds
1/4 cup Cocoa Powder

Pulse all ingredients in food processor. Add more dates if the mixture is too dry. Press into a waxed paper lined container (I used a 6"x8" Pyrex) and chill. Cut when they are chilled. Mine were initially too crumbly, but I added more dates and they are a much better consistency! :)

Stuffed Peppers. Nom.

Updated with picture... these ARE delicious!

I don't have any pictures today, it's a snowy clingy child sort of day. One twin is sleeping and one is making typing complicated. One toddler is sleeping and one is loudly reading himself a book (complete with sirens and noisy traffic crossings).

In between the mayhem were a few moments to prep dinner... Stuffed Peppers!

Grain Free Stuffed Peppers
2-3 chicken breasts/thighs
1 onion
1-2 cloves of garlic
1 Head of Cauliflower
2-3 tomatoes
salt/pepper
1 cup spaghetti sauce

I used my handy dandy food processor to chop up a small onion, threw in a (large) clove of garlic and cooked some chicken in the onion/garlic with coconut oil and salt and pepper in the skillet. I pulled out the chicken and threw in a head of cauliflower that I "riced". (threw in the food processor.) I cooked the cauliflower until tender in the skillet with a little more salt and pepper and parsley because it was handy. Once things were cooked up... threw in the diced chicken, some diced tomatoes and leftover spaghetti sauce. Stuffed it in my peppers (my kids ate the tops) and sprinkled with some Parmesan cheese. I'm going to bake them later for 45 minutes at 350*. The filling was DELICIOUS... I'm resisting just eating that for a snack.

Spicy Peanut Noodles!

So I'm not eating Paleo, or Gluten-free, or very cautiously at all. My 12 week old doesn't seem affected by my diet, and now that he's ex-utero, I don't suffer heartburn, so bring the heat!

Enter Spicy Peanut Noodles.
We've experimented quite a bit with the sauce, so yes, there are some special ingredients, but it's worth it.

Sauce:
2 Tbsp milk
1/4 cup hot water
1 cup peanut butter
1 1/2 Tbsp lime juice (I fudge this and use the juice of 1, the zest of 1. I also require a second lime for garnish and zest for steaming the veggies)
1 1/2 Tbsp chili sauce (Rooster or Sriracha)
1/4 cup brown sugar
1/4 cup sherry (or any other) wine
1/4 cup soy sauce
1 tsp garlic powder
1/8 cup fresh chopped cilantro
1 tsp ground cayenne
Dash white pepper salt

Combine all in saucepan and cook until combined and hot.

Cook a package of egg noodles according to directions. To make this Gluten-free, try a rice noodle instead.

Chop a red pepper or two, some broccoli and a little carrot. Add the zest of one lime and steam till just tender.

Toss noodles, veggies and sauce, serve garnished with a lime wedge, chopped cilantro and rooster sauce.

Irresistable No-Bake "Energy Bites"

Ok, lets get real. These are called energy bites, but that's just a way of masking the fact that they are cookies. Believe me, they're the best and you won't regret trying these!

Not my recipe, so here's the link: http://www.gimmesomeoven.com/no-bake-energy-bites/

Sick Kids = Toddler Fare

Today I have four kids with runny noses and coughs and general clingyness. This means easy food. And food I KNOW they will eat. AKA Toddler Fare.

Without much further ado...  

Chicken Nacho Bites

 Place Scoop Tostitos on pan. Voila!

Place Chicken in the scoops. About once a week I make a bunch of chicken seasoned with just salt and pepper in the crock pot. It is handy for salads, wraps, or other in a pinch meals and lunches.

Now for diced tomatoes. Nom. 













CHEEESE!!! Need I say more about this step.

Super healthy taco sauce *sarcasm*. Must make my own... Although if you used actual taco meat you could probably skip the sauce.

Bake for 10-15 minutes at 350°. 






 

Shredded Lettuce Time.

Viola! Teeny Nachos in 30 minutes.

Chicken Nacho Bites
Scoop Tortilla Chips
Cooked Chicken (or beef or beans)
Tomatoes (you could also do avadcado, olives, onions, jalapenos, etc.)
Shredded Cheese
Taco Sauce
Lettuce

Lay chips on cookie sheet, place a bite sized portion of chicken in the scoop. Top with tomatoes (and/or other toppings) and a pinch of cheese. Put a few drops of taco sauce on the chips. Bake until warmed and cheese has melted. (Approximately 10-15 minutes at 350°) Throw on some shredded lettuce and call it supper! or lunch. or breakfast. or snack.

 

Healthy Chocolate?

So my goal is to eat better, you know that from scratch thing. Also Primal/Paleo. But sometimes I fail because I like grains... and dairy. A LOT.

But I NEED chocolate, and I found my new (healthy!) love...

Paleo Hazelnut Fudge
2/3 Cup of Almond Butter
1/3 Cup of Coconut Oil
1/2 Cup of Cocoa Powder
1/2 Cup of Honey
1 tsp of Vanilla
1/2 Cup crushed Hazelnuts.  

Mix it all together and throw in an 8x8 pan in the freezer. Cut and eat by the handful. This does need to stay in the freezer as it melts super easily! 

Chai

Since it's gotten cold, I've been curling up with a big mug of chai every night after the babies are in bed. It smells so wonderful while brewing, and it tastes even better. Did I mention it's a crockpot recipe? It couldn't be easier.

18 cups of water
15-20 slices of fresh ginger
3 tsp fennel
3 tsp cinnamon
2 1/2 tsp cardamon
35 peppercorns
1/8 cup whole cloves, slightly crushed
3/4 cup brown sugar

Mix ingredients in crockpot. Cook on high for 5 hours. Then steep with 3 black tea bags (I use decaf, so I'm not up all night) for 10 minutes. Serve with half & half.

Keep the tea in the fridge for up to a week, reheating to serve.