parsley

The Pioneer Woman’s Sherried Tomato Soup

Sometimes you just can’t improve upon perfection. I keep wanting to change this… but I can’t, because I love it, just like this, every time. It’s creamy and rich, warm and soothing. I want to eat it on cold days, windy days, sad days, happy days, light days, each day… It’s brilliant for having company, because it makes the kind of statement that I want to send; “Thank you for coming. Here, have something lovely. Please come again.” It feels slightly elevated because of the sherry, all grown up- you know. But it captures the essence of childhood comfort food. It’s completely foolproof.

As organic as possible: (My spin)

1 medium white or yellow Onion, diced

6 Tbsp (3/4 stick) Butter

2 – 14.5 oz cans diced Tomatoes

1 – 46 oz bottle or can Tomato juice

3 to 6 Tbsp Sugar (She and I like 6)

1 or 2 Tbsp Chicken base or 3 Chicken bouillon cubes (I’ve used Beef in a pinch, and it was good too)

Freshly ground Black pepper

1 cup Sherry (optional) (but encouraged)

1 1/2 cups heavy Cream

1/4 cup flat-leaf Parsley*, chopped

1/4 chopped Basil*, chiffonade (or chopped)

 

Melt the butter in a large pot or dutch oven. Throw in the onion and cook until translucent.  Now dump in the diced tomatoes and stir to combine. Add the tomato juice. Next, add the sugar (it combats the acidity). Then add the chicken base and plenty of black pepper. Stir. Heat almost to a boil, then turn off the heat.

This part is completely ad-libbed; but, if I am making this ahead I like to make it to this point and keep it on low. Or if eating right away… continue.

Now it’s time for the sherry (and this I do play with depending on my crowd). Pour in the cream, stir. Add the herbs, more black pepper, give it a whirl and serve.

*Side note: I make this even without having fresh herbs at times, and it’s delicious.

Your guests are going to love you- you are going to love you.

The Pioneer Woman’s Sherried Tomato Soup

Ingredients

  • 1 medium white or yellow Onion, diced
  • 6 Tbsp (3/4 stick) Butter
  • 2 - 14.5 oz cans diced Tomatoes
  • 1 - 46 oz bottle or can Tomato juice
  • 3 to 6 Tbsp Sugar (She and I like 6)
  • 1 or 2 Tbsp Chicken base or 3 Chicken bouillon cubes (I've used Beef in a pinch, and it was good too)
  • Freshly ground Black pepper
  • 1 cup Sherry (optional) (but encouraged)
  • 1 1/2 cups heavy Cream
  • 1/4 cup flat-leaf Parsley*, chopped
  • 1/4 chopped Basil*, chiffonade (or chopped)

Instructions

  1. Melt the butter in a large pot or dutch oven. Throw in the onion and cook until translucent.
  2. Now dump in the diced tomatoes and stir to combine.
  3. Add the tomato juice. Next, add the sugar (it combats the acidity).
  4. Then add the chicken base and plenty of black pepper.
  5. Stir. Heat almost to a boil, then turn off the heat.
  6. Now it's time for the sherry (and this I do play with depending on my crowd).
  7. Pour in the cream, stir. Add the herbs, more black pepper, give it a whirl and serve.
http://sadiesnest.com/the-pioneer-womans-sherried-tomato-soup/

 

Spicy Pesto Perfecto

Aunt Leann makes amazing pesto, the dilemma is like a chef she doesn’t write down measurements. She was very sweet to give me her best estimates, and I tweaked them slightly according to taste; which basically means I added more Parmesan and pine nuts. Yum! Our family is not afraid of a little heat, so the cayenne adds a nice kick and the lemon really brightens the up the dish! Also known as Aunt Leann-ish Pesto, the result is as follows:

As organic as possible:

2 cups tightly packed Basil
1/4 cup tightly packed Mint
1/4 cup tightly packed Parsley
1/2 cup Pine nuts
1/2 cup freshly grated Parmesan, plus more for serving
The zest and juice of 1 Lemon
1/4 cup White Balsamic Vinegar
1 tsp course Salt
1 tsp freshly ground Black Pepper
1/4 tsp Cayenne
1/2 cup Olive oil (give or take according to preference)

1 pound Linguine (or pasta of your choice)

Roughly chop the the basil, mint and parsley and place into a food processor. Add pine nuts, parmesan, lemon juice and zest, vinegar, salt, pepper and cayenne. Put the lid on the processor and pulse a couple times. Slowly drizzle the olive oil in until somewhat liquified, but still thick. Taste! If need be add more vinegar, cayenne, salt, etc. It should have a strong flavor! You can use it right away or let it sit in the refrigerator until dinner time. It’s a great recipe for making ahead!
Cook noodles according to package directions and strain. When ready, add pesto to hot noodles and toss. Add freshly grated Parmesan as desired for serving. Enjoy!

(Psst, pesto makes a great sandwich spread too.)

Loving Lately ❤️

I am a huge advocate for eating well. I am not a dietician, and I certainly could practice more moderation, but I am whole-heartedly in agreement with trying to eat your vitamins, minerals, antioxidants, etc. through your food. I have said before, and I’ll say it again; I am a believer in eating organic and non GMO/GEI crazy food experiments. I understand it can be costly which is why I always say “as organic as possible,” because every bit is a step in the right direction.

I am also always interested about specific foods and they’re health benefits. Not too long ago, a fellow blogger wrote an interesting post on the benefits of parsley. I believe herbs (and spices) in general have health potentials we haven’t begun to fully understand. And when I see something as informational as this, I’ve got to pass it along!

Loving Lately #1: Parsley

From Cooking Without Limits: Click “Parsley” for the full read.

Loving Lately #2: La Croix

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Sometimes you just got to have some fizz in your drink and nothing else will do. Honestly diet drinks scare me. Fake sugar of any kind is linked to cancer and all sorts of other issues, and no joke I think it erases peoples’ brains. So, I try to avoid it. On the other hand too much sugar is a bad thing too. I personally don’t do well with big doses of sugar, and I certainly don’t need the extra calories. Enter La Croix, sparkling water but better! It’s just right. It’s flavored; it’s fizzy; it’s zero calories; it’s sodium free; it’s love. Currently my favorite flavor is Peach-Pear.