Coming in From the Cold

Well, it's been one heck of a few days weather-wise around here, and we're still digging out! At least it has stopped snowing all over us (or as Teaghan calls it, God's dandruff!) for the time being and we can (re)start our shoveling to get our cars onto the road. Why drive today, you ask? Well, for one, I'm bored (cabin fever, anyone?) and two, I have a fairly lengthy Bulk Barn list to get to in order to finalize my baking and cooking spree. My mom asked for a "different" type of salad to go along with the fairly boring meal that's going to be presented next weekend, so I'm going to make her my take on a Moosewood Cookbook quinoa and bean salad (yes, I'll share!), and I've added some of the necessary elements to my list. I love shopping at Bulk Barn, there is so much variety there, and my imagination runs rampant!

However, since we'll all be out and about today in one form or another and it is on the brisk side, what could be more comforting to come home to than a delicious bowl of soup? I took a Bittman recipe that was published in the Toronto Star yesterday and flipped it around as I'm known to do, pureed it because I'm not a huge "chunky" fan of tomato soups, and dropped the fat content to a more reasonable level. The best part of this meal though is that it's a perfect wintertime staple - you don't need to rely on Summer's vine-perfect tomatoes for flavour, since the delicious San Marzano flavour is packaged expertly and permanently in cans! What could be more convenient, or tastier? This recipe makes 4 main-dish lunch servings, but can be doubled or tripled easily, and serves well as an appetizer for a Winter-time dinner party. Over at The Heart of the Matter blog, the theme is just that... party food! Check up the roundup over there after the 20th to find some goodies for Easter, or to help the event celebrate it's 1-year anniversary!

Blackened Tomato Soup
Serves 4
28 oz canned, whole San Marzano tomatoes
2 tsp olive oil
1 small onion, minced
1 medium carrot, diced
2 tbsp minced garlic
1/2 tsp cayenne pepper
1 tbsp black pepper
2 cups vegetable stock
2 cups water
1/4 cup basil leaves, torn

1. Heat oven to 375F.
2. Drain tomatoes, reserving liquid.
3. Coarsely chop them and turn out onto a baking sheet lightly misted with PAM.
4. Roast, stirring once or twice, about 30 minutes.
5. Put olive oil in a deep pot over medium heat.
6. Add onion, carrot and garlic and cook 5 minutes. Add cayenne and pepper.
7. Stir in stock, water, everything in the roasting pan and reserved tomato juice.
8. Bring soup to a boil, then lower heat to a simmer.
9. Cover and simmer 30 minutes.
10. Puree with a stick or hand blender. (Alternatively use a regular blender, doing it in batches and returning to pot).
11. Stir in basil, cook until just wilted. Serve immediately.

Amount Per Serving
Calories: 83.0
Total Fat: 2.6 g
Cholesterol: 0.0 mg
Sodium: 750.7 mg
Total Carbs: 14.2 g
Dietary Fiber: 2.8 g
Protein: 2.4 g