Fall is the time for soup. Or.. Well anytime is the time for soup in my world. I love soup!
This recipe for corn and tomato soup is quite different than other soups I’ve made. I have never blended up corn before. I had my doubts… But it turned out really tasty!
Step 1 was to roast the corn, tomatoes and garlic. I just used frozen corn since it was no longer in season. But I used lovely tomatoes from our garden.
Step 2 was to cook up the onion in some oil in a pot. Then the peppers, broth, paprika and chili powder are added. Note- the recipe called for chipotle chili powder, so I used chipotle, but it made it very spicy! I will use regular chili powder next time!
The next step is to add the roasted corn and tomatoes to the pot. Then it is simmered for about 20 minutes.
My helper was busy stirring.
Finally, the soup is blended. I chose to use an immersion blender.
Other than this soup being too spicy for my daughter to eat, it was very tasty!
I was planning on making this dish when I found out our friends with 3 kids were going to be in town and having dinner with us. This seemed like a perfect dish to make!
The day before I made it, I browned the beef with onions and garlic, and put it into the fridge overnight.
The next morning, I added the beef, stewed tomatoes, 2 cans of tomato sauce and a few fresh cherry tomatoes into my crock pot. Also thrown in was oregano, basil, salt and pepper.
After being in the crockpot on low for about 7 hours, I cooked two bags of bow tie pasta, and got some fresh spinach from my garden. Unfortunately, my garden didn’t have too much in the way of spinach this time.
Once the pasta was cooked, I added it along with the spinach, Parmesan and the mozzarella (along with some cheddar since I ran out of mozzarella!) to the crockpot.
After mixing and letting it sit for about 20 minutes on high, I dished out the pasta for us and our guests.
The verdict? Well, most if not all the kids had seconds. I think one even had thirds… So I guess it went over well!
Personally, it was not my favorite dish. BUT, if I can sneak tomatoes and even more spinach in, then I will be serving this again!
This recipe for summer spaghetti threw me off a bit. The sauce is referred to as a gravy. Which it is, but using chicken stock instead of beef. But it was really weird to think about spaghetti in gravy.
Anyway, I obviously got over it and made the dish.
The first step was to make a marinade for the chicken and marinate 20 minutes or overnight. Of course I chose neither. I marinated for about an hour and a half.
The next step was to cook the chicken and set it aside.
While the water is boiling for the spaghetti, the gravy is started.
Melt the butter and olive oil in a pot and add the garlic.
After the garlic becomes fragrant (when is it not?!), the flour is whisked in.
After that comes the chicken stock. For me, it took a little while to thicken.
Fresh basil is then added to the gravy. Then the cooked spaghetti is added in with Parmesan, chicken and the tomatoes.
The final product was really tasty. I wasn’t expecting it. That gravy word threw me off.
Adrienne (see her guest post on white cake) was over for dinner and she quite enjoyed it. Chloe’s bowl was empty (mind you, she did not have any tomatoes) and Matt also enjoyed the dish. I will make this again. The only thing I would do differently would be to add more basil. I couldn’t taste it.
But I’m already planning on putting this dish into an upcoming weeks meal plan. It was so good!