“The time has come,” the Walrus said,
“To talk of many things:
Of shoes–and ships–and sealing-wax–
Of cabbages–and kings–
And why the sea is boiling hot–
And whether pigs have wings.”
If pigs had wings, I’d probably eat them. Which brings me to the revival of my pre-pregnancy eating habits: The Hearty Pescetarian. I’ve reveled in filet, meatballs, pork steak, bacon, sausage, ribs… *sigh* And it’s reveling in me. It’s reveling all over my thighs and my rear end. And my gut.
Loving all things flavorful as I do, tomato soup sounded SUPER delicious this week. And a mean, hearty tomato soup is filling, delicious, and good for the bod.
Cover the bottom of a stock pot with olive oil, and warm on medium heat. Dice 5 pieces of veggie bacon, and throw in to sizzle and flavor the olive oil. Then, add a whole large diced sweet yellow onion, and cook until translucent. Add 1 clove of pressed garlic. Salt & pepper to taste. Add 2 tablespoons of tomato paste, and stir into the mix with 2 cubes of frozen basil cubes. Then, add 2 big cans (28 ounce) of fire roasted diced tomatoes, and 1 big can of crushed tomatoes. Stir in 2 tablespoons of vegetable soup base. Throw in about 1 cup of frozen spinach. Salt & pepper to taste. Allow all the tomatoes and onions to simmer together. Now, I use evaporated milk, fat-free half & half, and a little whole milk to make my soup creamy and delicious. Some peeps freak at the use of dairy, so… whatevs. Use what you’d like!
On the not-so-healthy side, we also had grilled cheese… 🙂 Freshly sliced sourdough, meunster cheese, pepper jack, and veggie bacon. I LOVE using a little stone-ground mustard and sharp cheddar with my sourdough, but Omar was the brainchild of this one. It’s tasty!
With recipes like this, who needs chicken? “Not I!” said the little red hen.