Soup!

Yesterday my husband had has gallbladder removed, which meant a liquid diet for the day.  So in addition to lots of strawberry jello, I made tomato soup!  It's super easy, SO much better than canned, and gobbled up by 2 out of 3 toddlers (at least at my house, although the one that didn't eat it is very picky).

Tomato Soup

1 - 6oz can tomato paste

1 - 8oz can tomato sauce

1-2 Tb honey

1 tsp Italian seasoning

¼ tsp salt

pepper to taste

¼ cup cornstarch or potato starch

2 cups water

2 cups soy or cow’s milk

In medium sized saucepan, heat tomato sauce, tomato paste, honey, Italian seasoning, salt and pepper until it just begins to boil.  Mix ¼ cup corn or potato starch into water.  Add mixture to the saucepan.  Continually whisk until it comes to a boil.  Add soy or cow’s milk and whisk until it is heated through.  Serves 4.

Family Favorite

For the very first recipe on my blog, I thought I would put a family favorite!  The Tarragon vinegar really makes this recipe, which you should be able to find at your local grocery store.

When a recipe says "moo note," it has a suggested substitution or addition for those of us who eat dairy.

For those with egg allergies, use egg free mayo.  However, I would suggest using 3/4 cup mayo and 1/2 cup soy, almond or rice milk.

Chicken and Rice Casserole

4 cups cooked rice – white rice, brown rice, or basmati rice

1 can cooked chicken OR 1 boiled and shredded large chicken breast

1 can French-style cut green beans

1 cup plain yogurt and ½ cup sour cream OR 1 ½ cup mayonnaise

3 Tbs Tarragon vinegar

1 tsp salt

Preheat oven to 350.  Combine all ingredients.  Spread evenly into a sprayed 3 quart casserole dish.  Bake, uncovered, for 35-45 min or until the edges are very lightly golden brown.  Serves 6-8.  

Moo note:  Remove casserole from oven 10 minutes before it is finished cooking.  Sprinkle 1 cup of cheddar cheese on top and cook for the remaining time.