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Simple Tomato Soup

5/8/2020

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Ingredients

1 tablespoon unsalted butter (no margarine, please!)
1 tablespoon olive oil
1 onion, thinly sliced
2 large garlic cloves, peeled and crushed
2 (28 ounce) cans whole peeled tomatoes
1 cup water
½ cup heavy whipping cream or ½ and ½, optional
1 tablespoon sugar

1 teaspoon salt, plus more to taste
freshly ground black pepper to taste
1 pinch red pepper flakes
1/4 teaspoon celery seed
1/4 teaspoon dried oregano

Directions

Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes.
Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano.
Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Remove from heat and puree with an immersion blender.
Reheat soup until warm and season with more salt and pepper if desired.

Note: I added a bit more sugar, red pepper flakes, oregano, and a wee bit more salt

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Mexican Beef Rice

5/1/2020

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This recipe was designed for a pressure cooker, or Instant Pot, but I have included stovetop directions, too.

I also substituted brown rice, so the cooking time was longer.

Ingredients:

1 T. olive oil
1# ground beef
1 cup diced onion
1 t. Chili powder
½ t. Salt
½ t. ground cumin
2 cups of water
2 cups chunky salsa
1 cup long-grain white rice, rinsed
1 - 15 ounce can black beans, drained and rinsed
1 cup of corn
2 T. fresh chopped cilantro
1 cup shredded cheddar cheese

Instructions for Pressure Cooker or Instant Pot:

Heat oil in the bottom of an electric pressure cooker set on saute.
Add beef, chili powder, salt, and cumin.
Cook and stir, breaking up beef to crumble it until browned, about 5 minutes.
Stir in water, salsa, and rice.
Close and lock pressure cooker and select high pressure (or follow manufacturer’s directions) for eight minutes (35 minutes if you substituted brown rice)
Release pressure, unlock and remove the lid.
Set pressure cooker back to saute and add the beans, corn, and cilantro.
Stir to combine and cook until heated through.
Top with cheddar cheese.

Optional toppings include avocado, diced tomatoes, sour cream, black olives, etc.

Instructions for Stovetop:

Heat oil in a large saucepan over medium heat.
Add beef, chili powder, salt, and cumin
Cook and stir, breaking up beef to crumble it until browned, about 5 minutes.
Stir in water, salsa, and rice.
Cover and cook until rice is done (about 10 minutes or 45 minutes, if using brown rice).
Add beans, corn, and cilantro and stir until heated through.

Recipe from (with personal adjustments): https://www.allrecipes.com/recipe/261118/pressure-cooker-mexican-beef-rice/?printview

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Simple Tomato Soup

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