Friday, July 6, 2007

AC allows me the comfort of soup on a hot day

All in one saucepan...
- sauté in olive oil on low heat: 1 small onion, 3 cloves garlic, at least half a jalapeño
- season with fresh basil, dried oregano, dried thyme, zhatar, crushed red pepper flakes
- add handful of cold, cooked brown rice and turn heat to medium/high for more than 5 minutes
- add 1/3 lb tofu (sliced thin then diced) and 1/4 cup diced cherry tomatoes
- after about 3 minutes, mix in 1.5 teaspoons chicken bouillon and stir before adding 1 cup hot water
- cover and simmer maybe 10 minutes
- take off heat, mix in 1-2 tablespoons heavy whipping cream

wow, really nice soup. amazing. I rushed to type that quickly before I forgot how it went...deliciously

Served with 2 toasted, buttered slices whole wheat sour dough from Zingerman's

The tofu melts in your mouth with a warm, smooth texture that compliments the rich cream. The herbs and jalapeño complete the flavor.

Takes maybe 30 minutes to make. One saucepan to clean. Plenty of protein and good carbs.

Remember: always make extra-large batches of brown rice and keep extras chilled (saves you 50 minutes of waiting)


Anonymous said...

What firmness of tofu do you use for your recipes?


mike said...

Usually I have extra firm on hand (it keeps its form better on the frying pan. For this soup, softer tofu would work great

Aunt Elaine said...

You seem to use a lot of garlic in your cooking which is a very good thing! This soup sounds great, very versatile depending on whats on hand. I'm not familiar with zhatar - what is that?