Monday, March 24, 2008

Happy Easter and then some

We had some of Jeff's family spend Easter with us. It was great to see and play with cousins - thanks for coming we had a great time.

I have to say - meal wise, we weren't traditional. I was browsing - it was interesting to see that the most popular searches were for ham, scalloped potatoes etc. All I could think of in regards to a traditional Easter Dinner was ham rolls out on Grandma H's lawn with a plethora of other foods.

As a result, we had taquitos. No - not the pre-made mini rolled up kind. The mexican homemade kind that are amazing with their special sauce. We also had black beans (could we not?), fresh pineapple, cantaloupe and veggies. For dessert we crossed genres and had trifle. The kids did an easter egg hunt (more candy?) outside. Later in the evening I made some homemade tomato soup and my nephew Andrew made some of his famous grilled cheese sandwiches. He was a great sous chef this weekend.
We read the resurrection story, and made resurrection cookies last night. The kids had a great time beating the pecans to death. They DID turn out hollow this morning!

Someone asked for my homemade tomato soup recipe. Grandma J, used to have me help her make this, (she always had me stir it) and I recently re-invented it. I think it is now mine - inspired by Grandma J.

2 quarts canned tomatoes (home canned - should have a little sugar and salt)
1 garlic clove
1/4 onion
1 T. Knorr Caldo con sabor de Pollo (Chicken Flavor Bouillon) (this can be found in the mexican section of most grocery stores, Walmart and Costco)
1-2 quarts of milk
1/4 c. butter
1/4 c. flour
basil, oregano, pepper to taste

There is no exactness to this - you have to do it to taste, desired thickness, and desired amount - it can be easily halved. This amount easily serves 10 people.

Place tomatoes, garlic, onion, basil, oregano, and chicken bouillon in blender on high. Allow to run for a couple of minutes. Meanwhile, melt butter in heavy bottomed pan on med-high. Add flour and mix, making a nice roux. This may need more or less flour. You want a thick paste (almost too thick) consistency. While stirring, allow to cook for a few minutes, taking care not to burn. Place sieve over pan, and pour tomato mixture into roux, straining out all seeds. Quickly stir into roux, making sure to eliminate any lumps. Continue stirring until entire mixture is smooth, heated, and on the brink of boiling. Add milk (once again - to taste and desired thickness), stirring constantly. Bring to a boil (stirring constantly - generally 10-15 minutes) and serve. Season with pepper and fresh basil to taste.

There it is. Better than Campbells, and from the garden. For those of you who try it, let me know how it turns out - if I need to change anything in the written recipe form. It is hard to put down a recipe that I've sort of made up over the years, so I hope this is exact enough.

Okay - enough of this blogging already. It is spring break - we need to go have some fun!


Grondahl Family said...

Sounds like you had a really great Easter! I'm glad the weather held up for you. Thanks for the recipe of your soup. Jeffrey loves tomato soup, so I will have to try it this summer.

Jules said...

Thanks for hosting our crazy big brood this Easter. I especially enjoyed the great food. Tanks also for the recipe. That's the next one I'll have A-man tackle.