I’ve slowly been filling in the back pieces since I took this photo. Seriously, if I don’t write it down chances are I can’t remember the next day. Since E and I are both culinary creatures of habit, we could end up eating rice and tofu every day of the week.
The rest of this week looked like this:
Tuesday: pasta w/lemon butter & broccoli
Wednesday: fish & chips
Thursday: rice & tuna quiche
Friday: souped up tomato soup w/cheese quesadillas (recipe below)
tonight: pasta leftovers
On Friday I found myself “free at last” and I ran into Manhattan for some eggs (not quite efficient, but I get some exercise out of it, the train is going there ANYWAY, some knitting time, and I get to support a local farmer). BUT that was about all I wanted to be carrying in the rain and wind with a broken umbrella.
Oh no! The cupboards were bare and I was cold and tired! I had chickpeas, tomato soup, some grape tomatoes that are trying to impersonate raisins, some carrots, a shallot, and some corn burrito shells leftover from Monday along with assorted cheeses in the fridge.
I figured grilled cheese with tomato soup would be a wonderful dinner given the dismal weather, and here’s how I turned it into a satisfying gluten free meal with leftovers!
souped up tomato soup with cheese quesadillas
serves 2, gf & dairy
handful of grape tomatoes
box of tomato soup (such as Pacific Roasted Red Pepper and Tomato)
single serving box of vegetable broth (such as pacific vegetable broth)
1 10oz can chickpeas, drained & rinsed
red pepper flakes (optional)
Heat oil in pot on very low & chop shallot fine. Add to pan and allow to slowly caramelize/brown– mostly– idea is for them to soften and not burn. While shallot browns, slice carrot fine, chopping in half lengthwise if it is thick. Add and allow to soften — perhaps 5 minutes, can raise flame if desired (or impatient). Add halved tomatoes. After about 3 more minutes, stir in vegetable broth and bring to boil. Add tomato soup & chick peas and reduce flame and simmer.
While soup is simmering heat griddle for quesadillas. I made these with random cheeses in the fridge, one was goat cheese, one was shredded mozzarella, one a shredded mozzarella-cheddar blend, and the last a poorly “shredded” (i actually tried to slice it thin) monterey jack with tomato and olive.
Serve. I sprinkled mine with red pepper flakes to help combat the joint pain from the rainy weather.
I proclaim this experiment a success. I took things that probably wouldn’t have adequately fed one of us and turned it into a highly satisfying meal for two, in fact there were leftovers!
Wait, how did I take those photos if I’m shomer shabbat? I completed dinner early, plated it, took the photos, and then bentsch licht (lit shabbos candles). Kinda weird, but with sunset so late and a full work day before it, we’re hungry and I generally bentsch a bit early. This week I lit about fifteen minutes before shabbos /really/ started (but it still ends at the same time). ;)
We went shopping tonight and I have found my new popcorn weakness. Microwave popcorn no less (hey we all have to have a vice of some sort). Natural Buttery Salt & Cracked Pepper in a mini bag, which is perfect as that way I don’t eat the entire bag myself and E doesn’t like it so there’s more for me.
Have a great week!