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verbicideWow, I'd totally forgotten how fun it is to grill pizza. Though, in retrospect, I should have planned to have pizza myself. I've made two for Lisa's family and they are all packaged up in clean boxes from Romio's Pizza. I didn't realize how much I'd missed grilling. It is glorious and fuck the rain, I'm going to start doing that regularly again.
I also wanted to share a very easy, very good tomato soup recipe from the food network:
Roasted Tomato Soup
15 oz canned, chopped tomatoes
1 carrot
1 celery stalk
1 medium yellow onion
2 garlic cloves
1 cup chicken stock
1/4 cup fresh basil leaves
1 bay leaf
1/2 cup cream
2 T butter
olive oil
salt and pepper
The recipe calls for tons of olive oil (3/4 cup), which I totally cut back because it was unnecessary and calorific. This recipe makes 4 servings.
Preheat oven to 450. Strain tomatoes (reserving juice) and spread on a cookie sheet or pan. Sprinkle with salt and pepper and drizzle with olive oil (the 1/4 cup the recipe called for here was way too much). Roast tomatoes for15 minutes.
Dice remaining vegetables. Heat olive oil in pot, add all the veggies and cook until tender --about 10 minutes. Add in roasted tomatoes, reserved tomato juice, bay leaf, and chicken stock. Cook for about another 10 minutes. Add basil and cream, stir for a few minutes. And then puree with immersion blender (or I would have done this in batches in my food processor or blender before).
It's really creamy and really flavorful.
I also wanted to share a very easy, very good tomato soup recipe from the food network:
Roasted Tomato Soup
15 oz canned, chopped tomatoes
1 carrot
1 celery stalk
1 medium yellow onion
2 garlic cloves
1 cup chicken stock
1/4 cup fresh basil leaves
1 bay leaf
1/2 cup cream
2 T butter
olive oil
salt and pepper
The recipe calls for tons of olive oil (3/4 cup), which I totally cut back because it was unnecessary and calorific. This recipe makes 4 servings.
Preheat oven to 450. Strain tomatoes (reserving juice) and spread on a cookie sheet or pan. Sprinkle with salt and pepper and drizzle with olive oil (the 1/4 cup the recipe called for here was way too much). Roast tomatoes for15 minutes.
Dice remaining vegetables. Heat olive oil in pot, add all the veggies and cook until tender --about 10 minutes. Add in roasted tomatoes, reserved tomato juice, bay leaf, and chicken stock. Cook for about another 10 minutes. Add basil and cream, stir for a few minutes. And then puree with immersion blender (or I would have done this in batches in my food processor or blender before).
It's really creamy and really flavorful.
