When You’re Sick: Tomato Basil Parmesan Soup

Feb 1, 2012 | From the Kitchen

Tomato Basil Parmesan Soup:

Poor IZ is sick. He’s still plugging away at work (the joys of working at home) but I’ve been taking up the cooking duties for the past few days. Monday, I did this dish on the side of the couscous box that was a hit. Hardly “cooking” as much as following directions. But I did add my own twist of walnuts and myzithra cheese—hanging out with IZ in the kitchen has clearly rubbed off on me.

But yesterday, he was feeling so poorly, I knew a “Chicken With” meal wasn’t going to cut it. “How about soup?” And with a snuffled nod we were on.

Now, I have a history with soup. I don’t make it. Ever.  Not after a disastrous encounter with homemade acorn squash soup in 2007. How bad was it?  Not even IZ could muster a pity bowl and he’s got a cast iron gag reflex. My child was not so diplomatic: “WHAT IS THIS . . . STUFF?! This is horrible. The worst soup ever. What are doing to us, MOM?”  Or something to that effect because I remember promptly ordering a pizza and calling it quits. It was that bad. That night we  all made a silent deal between us: the only soup Wende would be making from here on out was reheating IZ’s leftovers. Done!

That should give you some indication how sick IZ is presently.

I started with this recipe from 365 Days of Slow Cooking but then got serious about the modifications (though, it’s still plenty fattening). I’m sorry, but I blanch at two cups of half and half. SERIOUSLY? Um, no.  So, I modified and tested  and modified some more and served. . . and my teenager, who hates all things tomato, ate two servings. “Brilliant and thank you!”

I’m not sure what I’m more excited about. . . that I made soup or that the 15 year old said, “You can make this again.”  His father seemed equally pleased. He’s still sick, so this soup won’t cure all that ails you. But, it comes pretty darn close.

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Chocolate for Breakfast

Jan 24, 2012 | From the Kitchen

I’m knocking these resolutions out of the park. . .

Dark Chocolate Oatmeal

3/4 cups Quick Oats (not instant oatmeal)

1 Cup milk (I use organic 1%)

1 oz dark chocolate (I use Ghriadelli 60% Dark Chocolate Chips)

Prepare oatmeal (with chocolate and milk) on cook top, bring to boil and then simmer until oatmeal is tender. Top with a few extra chocolate chips and raspberries. Share, only if you must. (technically 2 servings)

Rejoice: it’s chocolate for breakfast.

Domesticate Me

Nov 19, 2011 | From the Kitchen

Together in the kitchen.

Domesticate Me

One of the ways I stayed sane living in a hotel this summer was to imagine us back in our renovated home. I kept a Pinterest board of all our design ideas because it kept me focused on the outcome, not the destruction! When the process became overwhelming, I would go pin something inspirational. Click, click, breathe, breathe.

Early in the process I found myself imagining cooking in our new kitchen. Um, yeah, you heard correctly. Me cooking. (no it’s not the 8th sign of the apocalypse, yes it’s a bit delusional) So I started a board of recipe ideas that looked both accessible to the uninitiated cook and appetizing. I labeled the board, “Domesticate Me.” And, well. . . the idea snowballed.

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