Homemade Tomato Basil Soup and Three Cheese Grilled Cheese

Homemade Tomato Basil Soup and Three Cheese Grilled Cheese

Well, it's been actual years since I've blogged, due to life being so super crazy, changing jobs, kids' schedules, etc. but while looking at my "Memories" popup thing on Facebook, I came across this recipe I made years ago, before I even started this blog, and thought, "Hey, why not. I mean, It's practically just copying and pasting, right?" 

So here I am. Blogging something. Who'd of thought I'd get back here again. (Certainly not me...)

Anyway, this recipe is comfort food at it's finest. It really takes you back to childhood, only this time, it's a little more flavorful. And even if it's not a loaf of soup from a can and a slice of cheese-product wrapped in cellophane on Wonder Bread, it's still pretty easy.

Soup:
2 Large (28 oz.) cans of crushed tomatoes (fresh are good too, but it's a lot of work skinning and seeding that many tomatoes) 
1 jar pasta sauce (we like Hunt's Four Cheese in the can, actually)
1/2- 1 Whole Onion, diced
5 or so cloves of garlic
Salt and pepper to taste 
3/4 - 1 cup or so fresh basil 
1 box free range/organic chicken (veggie works too, for you vegetarians) stock
 A cup and a half or so of fat free 1/2 and 1/2
1/2 Cup Finely Shredded or Grated Parmesan Cheese, plus more for topping
Ricotta Cheese, if desired


Just saute the onion and garlic in a little olive oil until soft/translucent, then add everything else, and simmer for at least 30 minutes (the longer the better though). This is also good topped with a little dollop of ricotta and some more fresh basil "confetti", along with the Parmesan. 


Sandwiches: 
Smoked Gouda 
Sharp Cheddar 
Havarti 
Sourdough Bread
Butter
*You can use any combo of cheeses you'd like. We just really liked these. 

Lightly butter the outside of two slices sourdough, add desired amount of cheese, and grill until golden brown and the cheese is melted. Repeat for each sandwich you want to make. 

Enjoy!

Keepin' It Simple (Caprese Pasta)

Tonight's dinner was about as simple as simple can be. It only took about as much time as it takes for water to boil and pasta to cook, and it was good!

After being a bum most of the day, I realized at about 5:45pm that I hadn't done any of the dishes from the day before... it happens. Frequently even. So when I started cooking at 6:25 I figured we'd be eating at 7:30. But nope, this recipe was prepped, cooked and eaten well before 7:30 rolled around.

It's food like this that *almost* makes me think I could handle being a vegetarian... but then I think about bacon. Which would be good in this. What isn't bacon good in?!

I love keeping it simple. Sometimes, that's just the best!

Caprese Pasta
1 Pkg. Angel Hair Pasta
6 Tbsp. Butter
4-5 Cloves Garlic, pressed
5 Roma Tomatoes, diced
10-12 Large Fresh Basil Leaves (Stacked on top of each other, rolled like a cigar, and thinly sliced cross-wise)
A couple handfuls of Parmesan Cheese
Fresh Mozzarella (I used the mini balls)
Salt and Pepper, and a drizzle of Olive Oil

Cook the pasta... While it's cooking, dice/chop, the tomatoes and basil, and melt butter in a skillet and add the garlic to cook it (but watch it, as garlic browns very quick).

Drain the pasta (never rinse it!) and put it back in it pot. Add the salt and pepper, tomatoes, and basil. Then pour the butter garlic mixture over it, and add your Parmesan cheese. Drizzle with olive oil, mix,  and add the mozzarella last, so it stays in it's cute little ball shapes without melting too much...

And that's it. See... simple.