Tuesday, August 3, 2010
Que sera sera...
Long time, no see blog followers. Since you last heard from me, my life has taken some new turns. The health issues I mentioned in May have taken a backseat in order for me to concentrate on getting myself through new! improved! fun-filled! health problems that have developed since then.
Earlier this month, I was hospitalized after days of vomiting and a pain-filled evening and was diagnosed with gastritis. This hospitalization was the culmination of months and months of vomiting, loss of appetite, no energy, queasiness, and all-around feelings of shitty-ness on a near-daily basis. Over these months, I've lost 30lbs through absolutely no effort on my part, really. After leaving the hospital, being put on an alarming number of prescriptions, and still spending my days feeling like poo, I've been referred to a surgeon for gallbladder surgery.
I'm exhausted. I leave you with my only thoughts, for now, and one of the recipes that has been getting me through the last few months.
Roasted Tomato-Basil Soup
5 medium tomatoes
1 large onion
4 garlic cloves
1-32oz. carton reduced sodium, reduced fat chicken broth
1 teaspoon seasoning salt+additional for seasoning
1/2 teaspoon black pepper+additional for seasoning
1 tablespoon onion powder
1 teaspoon garlic powder
1/4 teaspoon paprika
2 dried bay leaves
1 tablespoon dried basil
1/4 cup reduced-fat Parmesan cheese
1/2 cup fat-free sour cream
immersion blender/regular blender
1. Preheat your oven to 375˚F. Cover your baking pan with aluminum foil and lightly drizzle the bottom with olive oil.
2. Cut your onion into sixths and lay them on their sides on the baking sheet.
3. Cut your tomatoes into thirds by cutting around the core in three slices. Then squeeze the chunks until the seeds are removed. Place them face up on the baking sheet with the onions.
4. Drizzle the onion and tomato chunks with olive oil and sprinkle with a generous amount of salt and pepper.
5. Place your garlic cloves in a small square of aluminum foil, drizzle with a teaspoon of olive oil, and fold the foil into a little bundle.
6. Roast the veggies for 45-50 minutes.
7. Transfer the roasted veggies into your soup pot and add the entire carton of chicken broth. Blend with an immersion blender until smooth. If you do not have an immersion blender, simply blend the ingredients in a blender until smooth and transfer to your soup pot.
8. Add all of the seasonings except the basil and simmer over medium-low heat for 30 minutes.
9. Remove the bay leaves and add the cheese and sour cream. Stir until smooth.
10. Serve with your choice of accompaniments. I like to top mine with Cheez-its. My fiance prefers good ol' grilled cheeses.