Friday, November 16, 2012

Friday Food

I'm late this morning because who can climb out of bed on these cold, cozy mornings?

If it weren't for all these damn animals barking, meowing, bokking, bleating (OK, not really any bleating) at me, I'd still be there.

Since it is cold though, I've got the most shitbomb soup recipe for you today.



From a blog I just discovered called OUR BEST BITES.  (More on that below.)

This soup is vegan (omit sour cream topping), gluten free, cheap, easy, and freakin' delicious.

Really, really delicious.  

The kind of soup you can take to a potluck or start your TG meal with.

It was on my table in less than 45 minutes - not kidding.

I'll start with my modifications:

This is actually a summer soup as it's a roasted corn and tomato soup.

Here in Texas, we have a second crop of tomatoes in the fall so I've got plenty of farmers' market beauties sitting on my counter.

I used frozen, organic corn.  Frozen food is actually the closest thing you'll find to fresh as food nowadays is flash frozen at the peak of the season.  I also use frozen corn in most recipes because it's impossible to find local corn that is organic.  Any corn for that matter is extremely hard to find fresh.  Nasty stuff today, ag corn.  Using the frozen corn also cut my work time by a lot.  I also used a fresh red bell pepper instead of jarred. I chopped it up and roasted it with the corn and the tomatoes.

Look at this power combo ...


SO, having said all the above, here she blows:



Roast Sweet Corn and Tomato Soup:
Recipe by Our Best Bites, inspired by the Sussman Brothers 


3 cups fresh corn kernels (about 4 cups) (Again, I used frozen.)
10 oz cherry tomatoes (about 2 cups) (I used Romas)
4 cloves garlic, roughly chopped
1 TBL olive oil, divided
1 medium onion, any color, diced (I used purple.)
8 ounce jar roasted bell peppers, drained (Again, again, I had a fresh one and just used it mixed in WITH the corn and tomatoes.) 
4 cups of chicken broth (I used vegetable broth.)
3/4 teaspoon paprika
1/4 teaspoon chipotle chili powder (I had a can of adobo chilies and just used a teaspoon of that.)
sea salt 
freshly cracked black pepper
Garnish of herbs and/or sour cream, if you want.  

Preheat oven to 400 degrees

Place corn, tomatoes, and garlic (plus the bell pepper if you're doing it my way) on a foil-lined baking sheet.  Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper.  Gently toss with hands and then arrange in an even, flat layer.  (I put all of this in a bowl and tossed with my hands and then put it on the baking sheet.  Much easier.)

Bake for 15-20 minutes or until tomatoes are crinkled and burst.

While veggies are roasting, heat a stock pot to medium high heat on stove top.  Add remaining olive oil (I used a glug), bell pepper if you're using the jarred ones and diced onion.  Saute about 5 minutes, or until tender.  Add broth, paprika and chipotle chili powder (or canned like me).  Add a light sprinkling of salt and pepper.

When corn and tomatoes are finished roasting, add them to the  pot making sure to scrape all the bits off the foil.   

Bring soup to a low simmer and cover. Simmer for 20 minutes.

Use an immersion blender or carefully transfer hot soup to a blender and puree to your liking.

Taste and add additional salt, pepper, chipotle or twatever.

Ladle them up in some bowls and add a dollop of sour cream or vegan sour cream and sprinkle some fresh herbs on top and maybe a few kernels of corn if you have any hanging about. I put green onions on top cuz who wouldn't?

Yields about 6 cups.

Miracle of all miracles, the small boy ate it too!


Course, I can get him to eat almost anything if I put sour cream and lime on it.


 Smart boy, huh?



We at it all.

Now let's talk about where I found this dazzler of a recipe.

Pinterest, of course, but it originates from the most adorable blog called Our Best Bites.

There are two girls who are besties, Sara and Kate, and they work together to post super yummy, easy recipes.  (And oh my gosh, they are just cute as all get out to boot.)

Seriously, there are so many food blogs out there it's just impossible to keep up, so when I find one that stands out of the crowd, I bookmark that puppy and keep going back.

The blog is easy to read, it's friendly and funny and those women are just so nice and sweet.

I heart them.

Please go over there check them out.  I think you'll really love them too.

Happy Weekending, y'all!!!

PS Oh, and if you haven't already, would you mind Liking me on Facebook?  Sorry to be a pimp, but, I am, you know.  There's a link over on the right sidebar up at the top.  Kiss Kiss in advance for that.

8 comments:

  1. That looks delicious! Have a great weekend!! We're going to miss you guys next week!

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  2. Yay, a new recipe AND a new blog! Can't wait to have this soup in my winter arsenal, it looks delish!

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  3. Same Here! Lushhus looking bowlasoooop! Thanks for a new blog to go visit. Love blogs! I want one!
    ms mdd

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  4. Jarred roasted bell?? Wha??? What could be eaiser? I'll make it your way, especially with chilis in adobo. Everytime I say 'adobo' I imagine the disney cartoon movie Aladin with Robin Williams. "Prince Abubu!!" Silly.

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  5. Yum, looks good. Might have to try it. I'm rather anti-no meat, but am quite willing to give the non-meat dishes a try. Plus they are cheaper and when you are working to lower the food budget....

    Will totally like you on facebook....

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  6. OK, I tried this last night--and it's great. Some friends and I had a stitch-n-bitch gathering, and everyone liked it. Thanks for sharing.

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