Soup & Sandwich
Soup and sandwich is one of my favorite comfort meals. Yummy cozy goodness. I made this for dinner tonight, and we plopped down on the couch to watch a movie. Perfect winter date night! I tried many new recipes and cooking techniques tonight. Hope I can remember all of them. So, let's start from the beginning.
Roasted red pepper: Preheat the oven to about 400 to 425 degrees, coat whole red peppers in olive oil, roast for about 30 minutes, you will see the skin start to blister. Remove from the oven, place in a bowl and cover for another 30 minutes, this allows the pepper to steam. Then remove the stem and seeds, now you are ready to use. *Before putting the leftovers in the fridge, I added about a teaspoon of balsamic vinegar for the pepper to marinade in. Feeling fancy.
Marinated Mushrooms: Saute 1 lb of sliced portobello mushrooms for about 3-4 minutes in 1 Tbsp of olive oil. Remove from heat, pour the following mixture over the 'shrooms: 2 Tbsp olive oil, juice of 1/2 lemon, sprinkle of thyme, 1 bay leaf, salt and pepper. Pour the mushrooms into a bowl, letting them sit for about 30 minutes in the marinade, use as desired (or eat them straight out of the bowl. Mind blowing appetizer.)
Sauteed zucchini: 1/2 medium zucchini, sliced thin lengthwise. Sprinkle with salt and pepper, saute over medium heat with about 1 Tbsp olive oil.
Whew! Now we are finally ready to start making some samiches (Suzie's samiches). Preheat the oven to 375 degrees. Slather some good basil pesto on one slice of crusty bread, layer the zucchini, red pepper and mushrooms on the other slice. Place on a baking sheet open-faced, heat in the oven for about 10 or 15 minutes, just to get the bread toasty. Put the sandwich together (carefully!) then place a cast iron skillet on top for about 10 seconds, long enough to get nice and smooshed. Pour yourself a bowl of soup and enjoy!
Boy sandwiches: Same preset for the oven. 4 slices of ham, 2 slices of turkey, 1 slice of havarti cheese, slather some good dijon mustard onto the bread, heat in the oven for 10 to 15 minutes, until the cheese melts. Smash it down with a cast iron skillet. While the sandwiches are in the oven, prepare the soup.
This soup is the simplest thing to make and tastes soooo good. I'm excited. Looking forward to making batches of this through the end of March. This recipe yields about 3 or 4 servings... if nobody goes back for seconds. Good luck with that! It goes a little something like this:
1 28oz can of whole tomatoes, juice and all
1 clove garlic
1-2 tsp each of parsley and oregano (dried)
Splash of milk (I used soy)
1-2 Tbsp olive oil
Pepper to taste
Throw it all in a blender, blend until smooth, heat on the stove top over low heat for about 30 minutes.
I know what you're thinking. That's it?! That's it!! The easiest most aaaahmazing soup. So. stinking. good. I can't wait until lunch time tomorrow. It's about to be gone!
Have a great weekend, what are you cooking up in the kitchen before Monday strikes?
Roasted red pepper: Preheat the oven to about 400 to 425 degrees, coat whole red peppers in olive oil, roast for about 30 minutes, you will see the skin start to blister. Remove from the oven, place in a bowl and cover for another 30 minutes, this allows the pepper to steam. Then remove the stem and seeds, now you are ready to use. *Before putting the leftovers in the fridge, I added about a teaspoon of balsamic vinegar for the pepper to marinade in. Feeling fancy.
Marinated Mushrooms: Saute 1 lb of sliced portobello mushrooms for about 3-4 minutes in 1 Tbsp of olive oil. Remove from heat, pour the following mixture over the 'shrooms: 2 Tbsp olive oil, juice of 1/2 lemon, sprinkle of thyme, 1 bay leaf, salt and pepper. Pour the mushrooms into a bowl, letting them sit for about 30 minutes in the marinade, use as desired (or eat them straight out of the bowl. Mind blowing appetizer.)Sauteed zucchini: 1/2 medium zucchini, sliced thin lengthwise. Sprinkle with salt and pepper, saute over medium heat with about 1 Tbsp olive oil.
Whew! Now we are finally ready to start making some samiches (Suzie's samiches). Preheat the oven to 375 degrees. Slather some good basil pesto on one slice of crusty bread, layer the zucchini, red pepper and mushrooms on the other slice. Place on a baking sheet open-faced, heat in the oven for about 10 or 15 minutes, just to get the bread toasty. Put the sandwich together (carefully!) then place a cast iron skillet on top for about 10 seconds, long enough to get nice and smooshed. Pour yourself a bowl of soup and enjoy!
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| Alex's sandwich |
This soup is the simplest thing to make and tastes soooo good. I'm excited. Looking forward to making batches of this through the end of March. This recipe yields about 3 or 4 servings... if nobody goes back for seconds. Good luck with that! It goes a little something like this:
1 28oz can of whole tomatoes, juice and all
1 clove garlic
1-2 tsp each of parsley and oregano (dried)
Splash of milk (I used soy)
1-2 Tbsp olive oil
Pepper to taste
Throw it all in a blender, blend until smooth, heat on the stove top over low heat for about 30 minutes.
I know what you're thinking. That's it?! That's it!! The easiest most aaaahmazing soup. So. stinking. good. I can't wait until lunch time tomorrow. It's about to be gone!
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| Red pepper, after the sauna |
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| Suzie's sandwich |
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