tomato

Crock Pot Garden Fresh Tomato Spinach Soup

This recipe is not really toddler approved, it only gets 1 out of four toddler thumbs up, and no puppy paws up.

It is, however, Momma approved.  It is that perfect little something extra to go with the endless cycle of grilled cheese sandwiches we seem to be going through and, as an added bonus, a good way to use up the last of last years tomato harvest that is in our deep freezer.

The ingredients are:
6 cups of tomatoes, you can use canned diced in juice, do not drain them… I prefer fresh (or in this case, frozen fresh)
3 cups of chicken broth
1 package of fresh baby spinach
1 large onion sliced
1/2 tsp of cloves
1/2 tsp of adobo
2 tbsp butter
2 tbsp flour

Throw everything into a 5 quart crock pot except the butter and flour. Cook on high for 3-4 hours, or low for 6-8 hours. I have let this go on low for up to ten hours before without a problem. Allow soup to cool. While soup is cooking melt the butter in a small sauce pan on the stove. Add the flour, one tbsp at a time, whisking until smooth and thick. Add the butter mixture to the soup and then using an immersion blender purée the soup leaving some small chunks if you prefer.
This is the perfect soup for dipping a grilled cheese sandwich into… a sort of tomato florentine purée.  Occasionally Liam like it when I dip one of his grilled cheese strips into my soup too, so he can try it, but he does not like it by the spoonful yet.

 

 

 

 

 

 

Lentils and Turkey

Today I got up, we had our usual oatmeal breakfast (Liam and I are stuck in a rut with breakfasts) and I stared discontentedly at the remaining leftovers from the birthday bash this last weekend. I just couldn’t bring myself to eat or serve another sandwich. So we got creative today at lunch and this is what the result was.

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A Lentil and (deli) Turkey sautee

The ingredients are:
1/2 cup of sorted and rinsed lentils
1 1/4 cups of low salt chicken broth
3 slices of deli turkey, shredded or cut up really small
1/2 cup of diced carrots (we use baby carrots leftover from the veggie platter)
1/4 cup of diced tomatoes (we used cherry tomatoes leftover from the veggie platter)
1/4 tsp of black pepper
1/2 tsp of garlic powder

Put all ingredients in a large pan with a lid, bring to a boil, cover and then simmer for 30-40 minutes until all liquid is reduced.
Drizzle a small amount of balsamic based salad dressing on top when done.

The result was delicious. Both Liam and I enjoyed it… Though I was far less messy with my eating 😉
This made approximately two mom sized servings and two toddler sized servings.

This meal received 3 of 4 toddler thumbs up (leftovers did not go over well, but they liked it when it was fresh), 2 of 4 parent thumbs up (the hubs refused to try it), and 12 of 12 puppy paws up.

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Thankfully the doggie cleanup crew was on duty.