It’s not too late for soup!

Wow! It’s been a long time since I’ve posted! Super sorry about that! So much and yet absolutely nothing has been going on. If that made any sense, you let me know. I know what I was thinking in my head..not sure if it really came out the way it’s intended.

First, let’s get this out of the way.  After weeks and weeks of consistently going to the gym, planning meal after meal, very carefully watching my calories, and carb intake; I have officially lost 7 pounds. All since Friday. All due to a nasty GI virus, that I still have.  Saturday I walked, brace yourself, an entire 935 steps.  All of them from the living room to the bathroom. And now that you know things about me that you really don’t need to know..

Easter here in our crazy house was fantastical! Actually nothing happened. Wait! Yes it did! We made Easter eggs with Kool-Aid. I saw the post floating around Facebook, and thought we’d try that. Had I found it on Pinterest, it would have been a Pinterest fail.  Ok, so not a fail, but certainly not a PAAS coloring experience! The red turned out red, the purple turned gray and everything else dried various shades of orange.

IMG_4608

 

The ol’ man hid plastic eggs for the lil’ monsters.  Yes, even the older 2 liked looking for about 800 plastic eggs in our palatial abode. Of course, I’m kidding. About the palatial abode. Undoubtedly, we will find one in August with a moldy Twix in it.  We don’t go super crazy here at Easter.  Some people go nutty, almost like Christmas!  The kids under our roof get a chocolate bunny, and 1 gift. And a roof. This year they got impostor Fitbits so they can start monitoring their steps and sleep. We are trying so hard to get them on the healthy track!  New mamas: Listen up!!  If you want your kids to have a healthy lifestyle, start ASAP!  Once they develop bad habits, it’s soooooooo difficult to break those habits!  What’s that song?  5-2-1-0 be a healthy hero!  You totally sang the song in your head..admit it!

Since I woke up to snow yesterday morning, and it’s going to be cold for the next week, soup for dinner is still fair game! Seriously, if I had no sense of portion control, I would have eaten the whole pot. It’s a Pillsbury recipe, but I changed things around a little.  It’s delicious. I served this bisque with the Red Lobster cheddar biscuits. It was a perfect combination.  Everyone liked it!  Even the one who likes NOTHING liked it. Only because I made hers without the crab. Apparently, I have a “made to order” kitchen.

Tomato Crab Bisque

  • 1- 32 oz carton Bisque style tomato soup (any tomato soup is fine)
  • 1- 7oz can Chopped green chiles
  • 1 C Whipping cream
  • 1 tsp Seafood Seasoning (from 6 oz container)
  • 1 C  Chopped cooked crabmeat (I used imitation crabmeat)
  1. In large saucepan, heat soup and chiles to boiling over medium heat.  Reduce heat to low.
  2. With a wire whisk, beat in whipping cream and seafood seasoning until blended.
  3. Cook until just hot (do not boil).
  4. Stir in crabmeat.
  5. Ladle soup into bowls or mugs. Garnish with thyme.

tomatobisq

 

 

 

 

 

 

Soup and Snow!

In Buffalo.  Let it keep snowing in Buffalo. Like a lot of the rest of country, west of me is getting slammed with snow.  They can keep it!  I woke up to 17*F, but that’s A-OK with me; I don’t have 4ft of snow in my doorway this morning.

Although it is the first of many, enough of the weather update.  I’ve have other very important things to report.  After a lot of feet dragging, and story after story, the soccer coach finally put Ms. Autumn on the soccer team. Offically.  I think. It’s very confusing. She tried to play it off like it was nothing, but out of the corner of my eye when she thought I wasn’t looking, I saw her give a big smile. Secretly she’s pretty excited.

In honor of my Buffalo friends, and everyone else home bound due to snow, I leave you with an “OMG this is so delicious” recipe for Eggplant Parmesan Soup to keep you warm!  I saw the recipe on The Kitchen. I was like how easy is that??  It turned out to be not as easy as it sounded, but worth it. Every. Single. Minute.  I did alter this a little, like I didn’t add fresh basil.  I’m sure your kids aren’t nearly averse to things green. Admittedly, I did actually fry the eggplant.  Next time, I’m going to try baking it. Surprisingly, really liked by the little people and the Ol’ Man.  Although, I don’t think Allison ate any of the eggplant. Show me your shock face!!

Eggplant Parm Soup

  • 8C                          Prepared Tomato soup (bisque style)
  • 1 1/3 C                   Flour
  • 2 Large                  Eggs (beaten)
  • 2 C                         Italian-style bread crumbs
  • Salt and pepper to taste
  • 1 Medium              Eggplant, peeled and cut into 1″ cubes
  • 8 Slices                  Mozzarella cheese (I used part-skim)
  • 1/4 C                      Shredded Parmesan cheese
  • Vegetable Oil for frying
  1. Set up a breading station with the flour, eggs and breadcrumbs in shallow bowels. Add a little salt and pepper to each.
  2. Using a slotted spoon, dredge the little eggplant squares through each station, shaking off the excess.  Set aside on a wire rack.
  3. To the Soup! Pour the soup in a medium pot, add the Parmesan cheese, and bring to a slight simmer.
  4. Back to the eggplant croutons!! Heat 1/2 inch of oil in 2 large straight sided saute pans over medium heat.  Working in small batches, fry the eggplant pieces, turning once, until golden brown. I let them drain on paper towel.
  5. Preheat oven to broil.  Ladle the soup into individual ovenproof crocks or ramekins on parchment-lined baking sheet. Cover each crock with 2 slices of mozzarella cheese.  Broil until golden brown and bubbly.  Top each ramekin with several fried eggplant cubes.

 

Eggplantparmsoup

 

Off to Photo 101!!