Now, I can’t take all of the credit for your new favorite treat. Trust me, I wish I had thought of this. If you need more detail, go to where I found it.
The other day, it was cold and rainy and dark, and all I wanted was grilled cheese and tomato soup. And, since I love the kitchen, I wanted to doctor them up a bit. My friend Kelly gave me “the best tomato soup recipe I have ever tasted” (source: my husband). And Rachael Ray was making the easiest cheese profiteroles on her show that afternoon, so I took a look at her recipe and made up a little version of my own. Bingo Bango: Grown Up Tomato Soup and Grilled Cheese! Of course, I am here to share:
These took me all of 30 minutes from start to finish. They are cheesy and yummy and addictive. Instead of fancy cheese, I used cheddar, and I found that cooking them for 15 minutes was enough. Obviously you know your oven though.
6 tbsp. butter
1 cup water
1 tsp salt
1 cup flour
1 cup cheddar
1. Preheat oven to 400F.
2. Combine water, butter and salt over med-high heat and heat until butter is melted and water starts to boil.
3. Add flour and continue cooking until a dough ball forms.
4. Transfer mixture to stand mixer and very slowly add eggs one at a time. Beat until the bowl is cooled.
5. Add cheese to mixture.
6. Plop 1 inch sized balls of dough onto a parchment lined baking sheet. Feel free to use a dough scoop or a pastry bag.
7. Cook for about 15 minutes or until the profiteroles are fluffy and golden.
What do you like to make when it’s rainy outside?
1. Place apples in saucepan and add water
2. Boil on medium and stir occasionally
3. Add cinnamon and sugar to taste
4. Allow to cool
5. Swirl in caramel to liking
6. Top with crushed pecans
So, think about it: 15 meals to add to your arsenal that are cheap, easy, mostly meat-free (which is great to do a few times a week anyway) and won’t make you sweat. You’re welcome!
Oh, and don’t forget: hot dogs are always a great choice.
Today is my great-grandma’s (who I called Little Grandma because, well, she was little) birthday. She would have been 110 years old. Because of her, I can officially say I used to be bilingual. She only spoke Italian to me, and I understood every word. It’s easy to pick up on language when you’re under five years old. After she passed away, no one exclusively spoke Italian to me, and sadly, I lost it all. Ah well. It was something special I had with her, and I like it like that.
Little Grandma and me many moons ago:
Wash at least 2 bunches of escarole, (it shrinks like spinach) and put in a large pot. Not the huge one i make soup in.. like a 5 qt. Barely cover scalodie w water. add a drizzle of olive oil, and garlic. gma always used fresh, i use powder or jar. add a cube of beef or chicken bouillon. The rule for using the cubes is 1 cube per cup of water.. if i use about 3 cups of water i use just 2 cubes.. i dont want to broth to over power. Bring to a boil pushing it down into the water.. you can tell when its done.. it just takes about 5 mins or so. Now gma always drank the broth.. she said all the flavor and vitamins were there, i have to agree :) I served it to you guys like a soup, a little broth with lots of greens :)
Boil orzo or alphabets to very al dente. drain. put the noodles in broth (cubes) add cut up carrots or any other veggie u have on hand (cooked)…leave soupy. This was one of your favorite lunches when you were around 3 and older
Rice w Eggs (another one of your favorites)
cook rice as directed on top of stove, just before its done and still has water in it add beaten eggs (1 egg to 1 cup of rice) a little garlic powder, just a dash, a dash of salt. thats it. sometimes if we had left over scalodie, we would add it too. be creative.
Like I said, mmmmmm summer.
There you have it. A cute, and super simple addition to just coloring Easter eggs this year.