Thursday, October 12, 2017

Creamy Fresh Tomato Soup

I am finishing up my tomatoes from the garden.  This year has been an exceptionally good year.  I have had a great crop of tomatoes.  Usually I can the tomatoes or make sauce out of them.  With this batch of tomatoes, I decided to make some garden fresh Tomato soup. 

This is an easy and delicious recipe from Ina Garten.   I modified it slightly using less chicken broth.   We like our soup thick.  If you perfect thinner soup add more chicken broth or cream. Also, I peeled, seeded, and chopped my tomatoes before I cooked them in the broth.  I did not used a food mill as suggested in the recipe.  I pureed my soup using an immersion blender.

I served my soup with a Grilled Cheese sandwich.  This made a delicious and satisfying dinner.  


Creamy Fresh Tomato Soup
From Ina Garten adapted by From My Southwest Kitchen

Ingredients:
4 pounds vine-ripened tomatoes (5 large)
3 tablespoons olive oil
1 1/2 cups chopped onions (2 onions)
2 carrots, peeled and chopped
1 tablespoon minced garlic (3 cloves)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves
2 cups chicken stock
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Fresh basil leaves

Directions:
1. In large saucepan, heat 3 quarts water to boiling. With sharp knife, cut shallow X in bottom of each tomato. Add to boiling water, 2 or 3 at a time, for 10 seconds. Using a slotted spoon, remove tomatoes from boiling water; immediately plunge into ice water until cold. Drain. Peel and chop tomatoes.
2. Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
3. Puree the soup using an Immersion Blender.  If you are using a standard blender let the soup cool and process in batches.  You may want to remove  the cap a little from the top of the blender to let out steam if necessary.
4. Add the cream to the soup  and  reheat the soup over low heat just until hot and serve.  Garnish with fresh basil leaves.

Serves 6




Sunday, October 1, 2017

Instant Pot Honey Sesame Chicken

Another great meal prepared in my Instant Pot - Honey Sesame Chicken.  Tender bites of chicken cooked in a flavorful sauce served over cooked rice and sprinkled with  toasted sesame seeds.  A very satisfying meal which cooks in 3 minutes and takes only 20 minutes from beginning to table.

To begin cook the chicken in the Instant Pot on the saute setting for about 3 minutes.  Next add some soy sauce, ketchup, and red pepper flakes to the pot.  Pressure cook on high for 3 minutes.  When the chicken is done you add the sesame oil and honey to the pot.  Add some cornstarch and water to the pot and simmer until the sauce thickens.  Serve over rice and sprinkle with toasted sesame seeds.

Note:  The recipe calls for chopped green onions which I omitted - the family isn't a fan of green onions.


Instant Pot Honey Sesame Chicken
From Pressure Cooking Today

Ingredients:
4 large boneless skinless chicken breasts, diced (about 2 lbs.)
Salt and pepper
1 tablespoon vegetable oil
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup soy sauce
1/4 cup ketchup
2 teaspoons sesame oil
1/2 cup honey
1/4 teaspoon red pepper flakes
2 tablespoons cornstarch
3 tablespoons water
2 green onions, chopped
Sesame seeds, toasted

Directions:

1. Salt and pepper chicken. Preheat pressure cooking pot using the saute setting. Add oil, onion, garlic, and chicken to the pot and saute stirring occasionally until onion is softened, about 3 minutes.
2. Add soy sauce, ketchup, and red pepper flakes to the pressure cooking pot and stir to combine. Pressure cook on high for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release.
3. Add sesame oil and honey to the pot and stir to combine. In a small bowl, dissolve cornstarch in water and add to the pot. Select Saute and simmer until sauce thickens. Stir in green onions.
Serve over rice sprinkled with sesame seeds.

Serves 6