How to build a good tomato soup. It’s amazing that so many don’t know the basics of this iconic soup. I guess it’s because soup out of can is so readily available. But sometimes you have what you need in your fridge and pantry, and you have the time to make your own. In those times, this is your template. Go forth and fortify yourself.
It’s getting to be that time of the year again. Oh, you know which one I’m talking about. Yup, the stewing season. I love this season so much, and yet I didn’t make a single stew last year for whatever reason (I can’t recall why right now), but I’m into it this year. Yee-haw.
Let me know what you think of this if you try it, and if you made any noticable changes that improves it. I’m always look for new ways to make old favourites.
I like making café muffins with big, fat dome tops. The secret to achieve this effect is a 3-prong attack:
1. Overfill the muffin tin wells. Trust me!
2. Resist, at all costs, the urge to drop the muffin pan on the counter to burp the batter because you are conditioned to stop filling 2/3rds of the way up. Trust me!
3. Bake the muffins at 425 degrees for the first 5-8 mins, and them drop the temp to 350 degrees for the next 22-25 mins. Trust me!
Bring them out when the tops are no longer soft and gooey to the touch. Let them cool for at least 30 mins before diving in, lest you burn your mouth off. Ask my husband why I put this disclaimer in. He will tell you allllll about the singed skin in his mouth. 🙂
Easy Café Pumpkin Muffins:
1/2 Bag of Oatmeal Muffin mix (of choice, measuring at least 450 grams)
2 tbsp Veg Oil
1 tbsp Maple Syrup (the good kind, not the table version)
1/3 C each: Water / Pumpkin Puree
1 tea Pumpkin Spices, heaping
Mix the batter until all the ingredients are happy with each other. Using a 4oz disher (cookie or ice cream scoop with trigger), place two portions on top of each other per muffin tin well.
Top each muffin batter with a big pinch of pepita seeds in the middle of each top (fear not, the seeds will spread out as the muffin grows in size to distribute them nicely).
Bake at 425 for the first 8 minutes, and at 350 for the next 20-22 minutes. Yield: 6-7.
I love carved food like this super cute jack-o-lantern stuffed with rice and chicken. A meal and a toy? Sure. Let’s go with that. 🙂
SHREDDED CHICKEN & RICE STUFFED PEPPERS (HALLOWEEN STYLE)
I found this recipe online awhile back (can’t recall where at this point) but trust me, it’s delicious. However… This is a huge indulgence drink. If I ever make more than one of these in a summer, I’m probably going through some stuff in my personal life. LOL
Something about this drink intrigues me. I need to try it this week.
I have been bringing these to work with me for a good chunk of August and September. I’m already looking forward to drinking more of it next Summer. 😀 It’s very easy to assemble and not too expensive to purchase the materials for. So, here we go:
The Pink Drink:
1/2 C chilled Pineapple Juice
1 C chilled White Grape Juice
1/8 C frozen Blue Berries
3 frozen strawberries
1/4 C chilled Coconut Milk, frothed
4-6 Ice Cubes
What I love the most about this drink is, as the fruit thaws, it releases lovely fruity juices into the other ingredients. It gets better tasting the longer I have it sitting in my large travel cup. As it sits, the coconut milk will start to separate from the acidic grape juice, so give it a shake before you open the lid to take a sip.