A Return! And a Temporary Break.

Readers! Hey there! How are you? I’ve been away for a few days, alternately babysitting and proving myself to be totally florally ignorant. (Remember: life is easy. Wedding flowers are hard.)

Beyond that, the last week or so has been chock full of deep, thoughtful, uh … thinking … about CHG. I find myself lacking employment lately, and kind of need to concentrate on the job search for a little while.

So. I think we’re going to put the blog on hiatus for a bit, just to regroup and get our collective mojo back. (Note: not this mojo. This mojo. Though the former is nice, too.) There’ll still be occasional posts, especially if there’s a light, inexpensive recipe that screams to be shared. And I expect we’ll be back eventually, but mostly, it’s gonna be slow going for a few weeks.

In the meantime, thank you guys immensely for your continued support and thoughtful comments. It’s been wonderful reading your opinions and learning from your cooking experiences for the last two-and-a-half years, and I look forward to doing it again when a job (and, uh, health insurance) has been procured.

Until next time, yay! And this. Because ... you'll see.



Edited 9/24/09 by Kris.

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Posted in: About Cheap Healthy Good

Veggie Might: From VM Labs - Miso Mashed Potatoes

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.

Friday, I went to seen an oral surgeon for a consultation. I left the doctor’s office down two wisdom teeth and up a bolt of gauze. Had I suspected this course of events (and been running less late or less concerned with the doctor seeing clean teeth), I would have eaten breakfast.

Cut to two hours later when my entire mouth is numb and I’m starving—like low-blood sugar, kinda woozy, I-need-food-now starving: Grapefruit juice to the rescue. I chugged about a quart and only a cup or so ran down from the corners of my Novocain-paralyzed mouth.

Since I’ve been traveling and hosting a ‘tween for the last two + weeks, my cupboards have been pretty barren. Looking around the kitchen, I spied a large russet potato. Mashed potatoes would be the perfect way to fill my aching belly via aching jaws. I scrubbed and chopped the potato, threw it in a pot of water, and took a doctor-prescribed painkiller. The anesthesia was wearing off.

Though I was ravenous and in pain, I still wanted something to go in the potatoes—something interesting, I decided. Maybe it was the meds.

The interior of my fridge looked like the shelves of a mad scientist’s laboratory. There seemed to be hundreds of jars and containers, pickling mystery and breeding mayhem. I sorted through the aging leftovers and experiments. Too tired and cranky to defrost vegetable broth, I pulled out a jar of vegetable stock paste and a tub of red miso.

Stock is great for giving potatoes, pasta, and grains a kick without adding the calories and fat of butter; and I keep store-bought stock mix around for emergencies. Plus, this one is low sodium, so, bonus. I added a 1/2 teaspoon to the boiling water. Miso does the same kind of thing, Japanese style.

Once the potato was cooked to my liking, I mashed them up with a fork, water and all, adding a dollop of miso and a few grinds of black pepper to the madness.

I was so hungry, anything would have been amazing during those few first bites. But as the novelty of eating wore off and I started tasting, I noticed the potatoes were quite good: rich and savory, without being heavy. I imagined serving them next to green beans and dolled-up tempeh or seitan at a family meal.

My frankenpotato success was surprising, especially considering the slapdash manner in which this—I hesitate to call it a recipe—came together. Emboldened by my happy experiment...

Bonus Hall of Shame entry: Sunday, I made a second attempt at Mark Bittman’s eggplant gnocchi. The extremeness of the FAIL was so repugnant, so grey and slimy, I won’t even make you look. It tasted okay, perfect for my mush-mouthed needs, but it’s back to the laboratory on that one.

Miso Mashed Potatoes
Serves 2–3

1 large russet potato (approx 12 oz)
Just enough water to cover potatoes (about 2 cups)
1/2 tsp vegetable stock paste (or add 1/2 cup of veg stock to water)
1 tbsp red miso
salt and pepper to taste

1) Wash and chop potato. Peel if you like. I prefer skins in my mashed. Bring about 2 cups of water to a boil in a medium saucepan in the meantime.

2) When the water boils, add stock paste and potato. Stir occasionally and cook uncovered at a low boil until potatoes are soft.

3) Using the cooking water as your liquid, start mashing with your tool of choice. I used a fork.

4) Add miso and keep mashing until the desired consistency is reached. Add a splash of broth/water if necessary. (It wasn’t for me.)

5) Enjoy until your mouth feels better and even after. Goes great with ice cream.

Approximate Calories, Fat, and Price per Serving
2 servings: 172 calories, 0.1g fat, $.56
3 servings: 115 calories, .067g fat, $.37

Calculations
1 large russet potato: 313.5 calories, 0.2g fat, $.75
1/2 tsp vegetable stock paste: 8 calories, 0g fat, $.08
1 tbsp red miso: 22.5 calories, 0g fat, $.27
salt and pepper: negligible calories and fat, $.02
Totals: 344 calories, 0.2g fat, $1.12
Per serving: (totals/2): 172 calories, 0.1g fat, $.56
Per serving: (totals/3): 115 calories, .067g fat, $.37

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Posted in: Sides,Vegan,Vegetarian,Veggie Might

Yellow Tomato Recipes, Part 2: Gazpacho and Stuffed Tomatoes

Part 2! Behold...

Yellow Tomato Gazpacho
Makes 5 cups soup
Adapted from Suzanne Goin’s Sunday Suppers at Lucques

2 1/2 pounds ripe yellow tomatoes
1 cucumber
1/2 jalapeño, seeded and cut in half
4 sprigs cilantro, plus 12 cilantro leaves
2 cloves garlic, coarsely chopped
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
3 tablespoons diced red or orange sweet pepper
3 tablespoons diced red onion
18 small cherry tomatoes, cut in half (optional)
Super-good extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper

NOTE: I ate this with the red pepper and red onion, but without the cherry tomatoes or extra olive oil drizzled on top. It was good. - Kris

1) Blanch the yellow tomatoes in boiling water for 30 seconds. Cool the tomatoes in a bowl of ice water a few minutes, and then use your fingers to slip off their skins. Remove the cores, and chop the tomatoes coarsely, saving all the juice. Reserve the ice water.

2) Seed and dice three tablespoons’ worth of unpeeled cucumber, as prettily as you can manage, for the garnish. Set aside. Peel and coarsely chop the remaining cucumbers.

3) You will need to make the soup in batches. Place half the yellow tomatoes, coarsely chopped cucumber, jalapeño, cilantro sprigs, garlic, vinegar, and olive oil in a blender with 1 1/2 teaspoons salt and some pepper. Process at the lowest speed until broken down. Turn the speed up to high, and purée until the soup is completely smooth. If the soup is too thick, add a little of the reserved ice water. Strain the soup and taste for seasoning. Repeat with the rest of the soup ingredients. Chill the soup in the refrigerator; it should be served very cold.

4) Toss the diced pepper, diced onion, and diced cucumber together in a small bowl.

5) Pour the gazpacho into six chilled soup bowls, and scatter the pepper mixture over the soup. Season the cherry tomatoes with salt and pepper and place three cherry tomato halves and two cilantro leaves at the center of each bowl. Finish each soup with a drizzle of super-good olive oil. To serve family-style, place the soup in a chilled tureen or pretty pitcher and garnish with the tomato halves and cilantro; pass the diced vegetables on the side.

Approximate Calories, Fat, Fiber, and Price Per Serving
134 calories, 11.4 g fat, 1.6 g fiber, $0.61

Calculations
2 1/2 pounds ripe yellow tomatoes: 127 calories, 2.5 g fat, 5.9 g fiber, $1.00
1 cucumber: 24 calories, 0.4 g fat, 1.4 g fiber, $0.66
1/2 jalapeño, seeded and cut in half: 16 calories, 0 g fat, 0 g fiber, $0.06
4 sprigs cilantro, plus 12 cilantro leaves: negligible calories, fat, and fiber, $0.10
2 cloves garlic, coarsely chopped: 9 calories, 0 g fat, 0.1 g fiber, $0.08
2 tablespoons red wine vinegar: negligible calories and fat, $0.16
1/4 cup extra-virgin olive oil: 477 calories, 54 g fat, 0 g fiber, $0.48
3 tablespoons diced red or orange sweet pepper: 7 calories, 0.1 g fat, 0.6 g fiber, $0.40
3 tablespoons diced red onion: 12 calories, 0 g fat, 0 g fiber, $0.08
Kosher salt and freshly ground black pepper: negligible calories, fat, and fiber, $0.02
TOTAL: 672 calories, 57 g fat, 8 g fiber, $3.04
PER SERVING (TOTAL/5): 134 calories, 11.4 g fat, 1.6 g fiber, $0.61

~~~

Provencal Stuffed Tomatoes
Makes 8 stuffed tomatoes
Adapted from Food Network/Maria Sinskey
(I mentioned this on Wednesday, but this isn't my picture. Mine was terrible. It's Food Network's.)

8 (1 by 1-inch) bread cubes
8 medium-small ripe red or yellow tomatoes
1/2 cup grated Parmesan (about 2 ounces)
1/2 cup pitted, sliced kalamata or nicoise olives
1/4 cup extra-virgin olive oil, plus more as needed
2 tablespoons chopped Italian parsley leaves
2 tablespoons julienned fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 large garlic cloves, minced
Kosher salt and freshly ground black pepper

NOTE: I forgot the oregano when I made it. No biggie. Also, this was mad watery, but wonderful when stacked on top of pasta. - Kris

1) Preheat the oven to 350 degrees F.

2) Arrange the bread cubes on a baking sheet and lightly toast in the oven, about 10 minutes. Let cool.

3) Increase the oven to 400 degrees F.

4) Remove the cores from the top of the tomatoes and cut the top off the tomato 1/4 of the way down. Reserve the tops. Slice enough of the bottom off each tomato, so it stands up, but don't cut through to the seed. (If you cut too deep, patch the hole with the piece you have just sliced off, by placing it in the bottom after you've hollowed it out.)

5) Using a melon baller, carefully scoop the inside of the tomatoes out, taking care not to penetrate the sides and create holes. Collect the balls of pulp and chop coarsely. Press the juice and seeds through a strainer. Add the strained juice to the chopped pulp.

6) In a bowl, mix together the tomato pulp, Parmesan, olives, olive oil, parsley, basil, oregano, and garlic. Toss with the bread cubes and season with salt and pepper. Let the mixture sit until the bread cubes have soaked up most of the moisture.

7) Season the interior of each tomato with salt and black pepper. Stuff each tomato with 1 bread cube and as much as herb olive mixture that you can pack in. Top with the reserved tomato tops and stick a toothpick through the center of the top to keep it from sliding off while it bakes. Place the stuffed tomatoes in a roasting pan that has been drizzled with olive oil. Drizzle the tops of tomatoes with olive oil and season with salt and pepper. Roast until bubbling and tender, about 30 to 40 minutes.

Approximate Calories, Fat, Fiber, and Price Per Serving
140 calories, 11 g fat, 1.7 g fiber, $0.64

Calculations
8 (1 by 1-inch) bread cubes: 84 calories, 2 g fat, 0.8 g fiber, $0.13
8 medium-small ripe red or yellow tomatoes: 191 calories, 3.8 g fat, 8.9 g fiber, $2.00
1/2 cup grated Parmesan (about 2 ounces): 216 calories, 14.3 g fat, 0 g fiber, $1.36
1/2 cup pitted, sliced kalamata or nicoise olives: 136 calories, 13.6 g fat, 3 g fiber, $0.65
1/4 cup extra-virgin olive oil, plus more as needed: 477 calories, 54 g fat, 0 g fiber, $0.48
2 tablespoons chopped Italian parsley leaves: 3 calories, 0.1 g fat, 0.3 g fiber, $0.22
2 tablespoons julienned fresh basil leaves: 1 calories, 0 g fat, 0.2 g fiber, FREE (got them with the tomatoes)
1 tablespoon chopped fresh oregano leaves: negligible calories, fat, and fiber, $0.10
3 large garlic cloves, minced: 13 calories, 0 g fat, 0.2 g fiber, $0.12
Kosher salt and freshly ground black pepper: negligible calories, fat, and fiber, $0.02
TOTAL: 1121 calories, 87.8 g fat, 13.4 g fiber, $5.08
PER SERVING (TOTAL/8): 140 calories, 11 g fat, 1.7 g fiber, $0.64

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Posted in: Mains,Sides,Soups and Stocks,Vegan,Vegetarian

Yellow Tomato Recipes, Part I: Salsa and Soup (Also, Encounters of the Celebrity Kind)

Before we get into our first two recipes from Wednesday’s Tomato-a-thon, I encourage you to check out this post over at The Onion’s AV Club. It’s all about the writers’ favorite/best celebrity encounters, and the comment section is hilarious. My favorite story is from the hopefully-not-aptly named Poodog:

I became enraged at a burrito place in Venice, CA in 2001 when friends began talking about Doogie Howser (one of my many high school nicknames) seemingly out of nowhere.

Me: F** you, I do not look like Doogie Howser!!!
Friend: Neil Patrick Harris is getting a Coke right behind you.
NPH (at me): Nice one.

To play along, my top three:

1) I met Britney Spears at the 1999 Grammy Nominations ceremony, at the very beginning of her career. It was unremarkable, except for this: girl is TINY. Like, if she’s 5-foot-1, I’d be shocked. She makes Prince look like Yao Ming.

2) A few months later, I got a phone call from Quincy Jones. My number was one digit away from our company president’s, and QJ mis-dialed. When you’re 21, there is nothin’ like coming back from lunch to hear, “Hello, Kristen. This is Quincy Jones,” all smooth-like and basso profundo on your voicemail. I kept it for months.

3) I’ve physically bumped into Yoko Ono twice, about four years apart, both times in Midtown. The first time, I remember thinking, “Oh no, I hope I didn’t hurt that older Asian lad- … holy moly, it’s Yoko Ono!” The second time, I remember thinking, “Oh no, I hope I didn’t hurt that older Asian lad- … is Yoko Ono following me?”

Runner-up: In college, I interviewed all of Parliament Funkadelic. It was bananas. George Clinton is like Buddha and Santa rolled into one patchouli-scented pile of awesome. Really nice guy. And naturally funky, of course.

Do you have any fun celebrity stories? Stick ‘em in the comment section. We’d love to hear. But before you go to there … our regularly scheduled post:

Wednesday! 39 Tomatoes, 11 Hours, No Mercy. Remember that? Oh, those were good times. It was bizarrely thrilling to use up all the produce, and the experience was an excellent confidence-builder for future abundances. (Watch your back, zucchini.) Plus, while all the recipes were intended to be healthy and inexpensive, the numbers were much better than I would have guessed. Everything came out to about $25, total, and each dish was less than 150 calories per serving.

*Dances*

Yellow Tomato Soup and Tomatillo & Yellow Tomato Salsa were two of the recipes (three more coming on Monday), and the soup, in particular, went over like gangbusters. It is HIGHLY suggested. With croutons, if you can

P.S. There were 40 tomatoes in the box, (I ate one the night we got them), making each piece $0.25. Rachel's CSA, I owe you one.

Tomatillo and Yellow Tomato Salsa
Adapted from Epicurious/Gourmet
Makes about 6 generous cups salsa, or 12 massive servings

2 tablespoons vegetable oil
6 tomatillos* (about 1/2 pound), husked, rinsed, and chopped fine
4 vine-ripened large yellow tomatoes or yellow bell peppers (or a mix of both), chopped fine
1 large onion, chopped fine
1 to 2 jalapeño chilies, minced (wear rubber gloves)
1/4 cup chopped fresh cilantro

1) In a small or medium bowl, mix  oil, tomatillos, tomatoes or bell peppers, onion, jalapeños, coriander, and salt to taste. Refrigerate 60 minutes to overnight. Eat!

Approximate Calories, Fat, Fiber, and Price Per Serving
45 calories, 2.9 g fat, 1 g fiber, $0.23

Calculations
2 tablespoons vegetable oil: 247 calories, 28 g fat, 0 g fiber, $0.18
6 tomatillos: 65 calories, 2 g fat, 3.9 g fiber, $0.92
4 vine-ripened large yellow tomatoes: 127 calories, 2.5 g fat, 5.9 g fiber, $1.00
1 large onion, chopped fine: 63 calories, 0.2 g fat, 2.1 g fiber, $0.15
1 to 2 jalapeño chilies: 32 calories, 0 g fat, 0 g fiber, $0.10
1/4 cup chopped fresh cilantro: 1 calorie, 0 g fat, 0.1 g fiber, $0.45
TOTAL: 535 calories, 34.7 g fat, 12 g fiber, $2.80
PER SERVING (TOTAL/12): 45 calories, 2.9 g fat, 1 g fiber, $0.23

~~~

Yellow Tomato Soup
Makes about 6 cups of soup
Adapted from Epicurious/Bon Appetit

1 large onion, chopped (about 2 1/2 cups)
6 bacon slices (about 5 ounces), chopped
5 cups chopped yellow tomatoes (about 2 pounds)
2 garlic cloves, minced
1/2 cup dry Sherry
1/2 cup dry white wine
4 cups chicken stock or canned low-salt chicken broth
2 teaspoons minced canned chipotle chilies*
1 tablespoon fresh chopped oregano leaves
1/4 cup 2% evaporated milk

NOTE: I doubled the batch when I made this soup, so my cooking times were much, much longer. They may be slightly longer here, too, so use your judgment. If it looks like the soup will be too thin when you puree it, let it reduce a while longer. Or, you might want to use less broth to begin with. Also, I found 2 teaspoons to be PLENTY of chipotle, but some Epicurious reviewers added even more. Go with your gut, and if you find it too spicy, add a tablespoon or two of sugar to cut the heat. - Kris

1) In a large pot or Dutch Oven, cook onion and bacon over medium heat, stirring occasionally, until onion is starting to brown up. Add tomatoes and garlic. Drop heat a little and simmer about 20 minutes, until tomatoes are nice and tender. Add Sherry and wine. Simmer 5 more minutes. Add stock. Simmer 15 minutes, or until you have about 1-1/2 quarts (6 or 7 cups) of soup. Add chipotles and oregano. Puree soup in a blender, working in 2 or 3 batches, taking care that your blender doesn't 'splode. Return to pot. Add evaporated milk. Stir. Heat through. Salt and pepper to taste.

Approximate Calories, Fat, Fiber, and Price Per Serving
123 calories, 4.1 g fat, 1.4 g fiber, $1.20

Calculations
1 large onion: 63 calories, 0.2 g fat, 2.1 g fiber, $0.15
6 bacon slices: 276 calories, 21.3 g fat, 0 g fiber, $1.66
5 cups chopped yellow tomatoes: 104 calories, 2.1 g fat, 4.9 g fiber, $0.75
2 garlic cloves, minced: 9 calories, 0 g fat, 0.1 g fiber, $0.10
1/2 cup dry Sherry: 68 calories, 0 g fat, 0 g fiber, $0.49
1/2 cup dry white wine: 96 calories, 0 g fat, 0 g fiber, $1.00
4 cups low-salt chicken broth: 67 calories, 0 g fiber, 0 g fat, $2.39
2 teaspoons minced canned chipotle chilies: 5 calories, 0.2 g fat, 0.3 g fiber, $0.20
1 tablespoon fresh chopped oregano leaves: negligible calories, fiber, and fat, $0.10
1/4 cup 2% evaporated milk: 50 calories, 1 g fat, 1 g fiber, $0.27
TOTAL: 738 calories, 24.8 g fat, 8.4 g fat, $7.21
PER SERVING (TOTAL/6): 123 calories, 4.1 g fat, 1.4 g fiber, $1.20

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Posted in: Dips and Sauces,Mains,Sides,Soups and Stocks,Vegan,Vegetarian

Veggie Might: I Love Radishes

Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian.

First things first, Kris, you deserve some big love for your massive tomato undertaking. Kudos, fine lady. You are an inspiration. Also, I’m free most weekends for supper if you need help with that. (Thanks, Leigh! - Kris)

Now on with the show...

Radishes don’t get a lot of love, confused as they often are, along with parsley, as garnish. But radishes are little peppery, crunchy pods of joy.

This summer I’ve been experimenting with different kinds of radishes, discovering French breakfast radishes for the first time, and enjoying good, old, regular red ones.

Unfortunately, some of my experiments have been less than successful. For instance, my attempt at veganizing Chilled Radish Buttermilk Soup (from Gourmet via Epicurious) by adding vinegar to soymilk still hasn’t quite worked. (The trick works great in baking.) I’ll keep you posted.

Here’s my favorite among the recipes I’ve tried: a delight from a May issue of New York magazine called Kyle Bailey’s Butter-Poached Radishes. (Who knew NY Mag would become a regular recipe source?)

The recipe calls for French breakfast radishes, which have a slightly sweeter flavor. But I found it works just as well with the more readily available red radishes as well. When choosing a bunch, go with longer radishes, as opposed to rounder, if possible.

If it sounds rich, it is. The original recipe calls for 3 tablespoons of butter for just 3/4 pound of radishes. Wow.

But, never fear, Dear Reader, the dish has been sufficiently and deliciously CHGified. And veganized, if you use vegan margarine like I did. (Sorry, Julia Child.) You’ll never miss those extra 2 tablespoons.

Poached radishes are surprisingly sweet, even the regular ones. I substituted white wine vinegar for the raspberry version called for (it’s what I had), thinking I may need to add sugar for the desired effect. No siree. Tangy, sweet, and with a hint of licorice from the tarragon, the radishes are a perfect complement to greens or a summer salad.

I made this dish twice, once with fresh tarragon and once with dried (pictured). Go with fresh if you possibly can. The flavor is so much livelier.

Radishes will be in season for just a bit longer, so grab a bunch while you can. They’re not just pretty to look at. They are delicious for eating and being surprised that you too love radishes.

Pods of Joy with Tarragon
adapted from Kyle Bailey’s Butter-Poached Radishes
serves 3

1 bunch radishes (3/4–1 lb), French breakfast radishes or red radishes (pictured)
1 tbsp unsalted butter or vegan margarine
3 dashes white wine vinegar
1/4 cup vegetable stock
2 tsp fresh tarragon
Salt and pepper to taste

1) Remove greens and ends, and slice radishes lengthwise into quarters.

2) Melt 1/2 tbsp of butter in a skillet.

3) Toss in the chopped radishes and add a dash of salt and pepper.

4) Sauté over low-medium heat until translucent, about 5 minutes.

5) Add white wine vinegar and sauté another minute until the radishes turn bright pink.

6) Add vegetable stock and remaining butter. Cook for another minute to glaze the radishes.

7) Remove from heat and add fresh torn tarragon leaves. Salt and pepper to taste.

8) Serve as a side dish and marvel at just how much you love radishes.

Approximate Calories, Fat, and Price per Serving
Per serving: 43.7 calories, 3.67g fat, $0.44

Calculations
1 bunch radishes: 26 calories, 0g fat, $1.00
1 tbsp vegan margarine: 100 cal, 11 fat, $.12
3 dashes white wine vinegar: negligible calories and fat, $.10
1/4 cup vegetable stock: 5 calories, 0g fat, $.05
2 tsp fresh tarragon: negligible calories and fat, $.04
Salt and pepper to taste: negligible calories and fat, $.02
Totals: 131 calories, 11g fat, $1.33
Per serving: 43.7 calories, 3.67g fat, $0.44

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Posted in: 15 Minutes or Less,Sides,Vegan,Vegetarian,Veggie Might

COOKING DAY, PART 7: Ernest Goes to ... I Mean, Yellow Tomato Gazpacho

By the power vested in me as a random person on the internet, I pronounce Cooking Day ’09 … FINISHED. Yes, I missed Obama’s health care speech. But I profoundly believe that after eating this many tomatoes, I won’t need health care anyway.

(KNOCK ON WOOD.)

Anyzwayz, the final dish was Suzanne Goin’s Yellow Tomato Gazpacho from Sunday Suppers at Lucques. (Is it pronounced “Goyne” or “Gwah”? I never know.) Though the end result is an unnerving yellow-green color, the flavor is mellow, smooth, and deep, and will probs get even more complex after a night in the fridge.

Like the previous soup, I doubled the recipe, and scored about 10 full cups out of it. It used nine tomatoes, leaving me with four lonely pieces of produce, which were mercilessly sliced and frozen. They will taste very good in January, provided I haven’t turned into a yellow tomato myself by then.

It is now a little past 11pm, and the dishes are done. The counters are wiped down. Everything’s frozen/packed/jammed into the fridge, which looks not unlike a clown car made of food. The first round of recipes will be up Friday, along with Lessons Learned From This Experience. (Like: If you should undertake this, remember to make time for the bathroom.)

Thanks, you guys, for all your comments and suggestions and ideas and tomatoes. You're the best.

Also, you should have seen my garbage bowl. It was epic.

39 tomatoes up, 39 tomatoes down.

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Posted in: Cooking

COOKING DAY, PART 6: Yellow Tomato Soup

First, thank you, Mike the Commenter. Bon Appetit’s Yellow Tomato Soup was/is outrageously good. It’s the Husband-Elect’s favorite dish thus far today, and I doubled the recipe, meaning we have 12-1/2 cups of the stuff to tide us over the winter. And? AND?!? It used up seven more tomatoes. For that, I throw you a party in my head. (See it? Yay! We’re having so much fun. I think it’s because the DJ is David Bowie.)

Of course, part of the soup’s inherent goodness is due to copious amounts of bacon. But the portions are so large, you’re getting less than one slice per serving (meaning same taste, less fat). Also, though the original recipe called for heavy cream, I subbed in 2% evaporated milk, making the whole deal about 2,000,000 calories lighter. Again, numbers and recipes will be coming over the next few days, but it’s good to know.

My kitchen looks like someone hacked Big Bird to death.

25 tomatoes down, 13 to go.

P.S. See how the soup isn't yellow? There's chipotle in there. Lots of chipotle. God bless America.

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Posted in: Cooking