However, I have two recipes I must share before I depart. Tomato Soup and some sort of Quinoa Warm Salad that I have made up, which I will try to post next week.
Let it be known that I actually LOVE Campbell's Tomato Soup. This is a simple, healthy version of said soup with a little more oomph and texture. I got it from the 345 lb. book by Mark Bittman How to Cook Everything Vegetarian. This cookbook is definitely on my Christmas wishlist, by the way, seeing as my local library has already lent it to me two times.
2 tbsp. olive oil
2 tbsp. tomato paste
1 large onion, sliced
1 carrot, diced
Salt and pepper
4 cups canned whole tomatoes (include juice)
1/2 teaspoon dried thyme
2 cups vegetable stock
1 tsp. sugar (optional)
Heat oil deep saucepan. When hot, add tomato paste and let it cook for a minute. Add onion and carrot, salt and pepper. Let cook for about 5 minutes. Add tomatoes and thyme and let cook for about 15 minutes. Add stock, stir and taste. Adjust seasoning if soup tastes flat. When soup is cool, pour into blender and puree.
I added salt and pepper upon serving. We ate this with cornbread muffins (made from Trader Joe's mix.) Of course, grilled cheese would be perfect also.
Bittman offers several variations in his cookbook, including adding cream or milk. However, I found that with the blending, this soup turns out very creamy without the addition.
And the greatest miracle of all, both kids ate it. I owe you one, Bittman.