Thursday, January 31, 2013

January Foodie Pen Pals Reveal Day

I've been a bad blogger...  I haven't been posting as much as I would like.  I'm afraid my internship is getting the best of me.  I've started my food service rotation and it has kept me pretty busy.  I am really enjoying my placement.  They've implemented new menus for both the patients and the cafeteria, and because of this, my fellow intern and I have plenty of projects and studies for the 7 weeks we are there.

The Lean Green Bean


....But it's that time of the month!  Foodie Pen Pals!!  This month I received a goodie box from Kellie from Life As A Redhead.  And when I say goodie box, I mean goodie box!  She sent me some wonderful items.  Here is a list of the items she sent me:

  • PB 2: This is a jar of powdered peanut butter.  I was very intrigued.  Never have I seen powdered peanut butter.  Tried it.... tastes like peanut butter!!  I cannot wait to use it in some recipes.  I don't have want make the usual PB&J.  I'm thinking cookies, smoothies, oatmeal, pancakes.  The possibilities are endless!
  • Near East Roasted Garlic and Olive Oil Couscous: Couscous is one of my favorite go-to staples I keep in my pantry at all times.  I usually buy a bulk container and season it myself (way cheaper), so this was a treat for me!
  • Ancient Harvest Inca Red Quinoa: I do enjoy making quinoa, but I don't usually keep it in my cabinet.  (Bad RD to be!).  It is a great substitute for bulgar, which is not a fave grain of mine, and I like to use it when I make tabbouleh in the summer.  It is packed full of nutrients and has all of the essential proteins! 
  • SunRype Fruit Strips: I must confess.  When I think fruit strips, I think of those sugary roll-up "fruit" treats.  And I do still buy them periodically.  And I may or may not consume them within one two three days of purchasing them.  Tried these.  LOVE THEM! Sadly, I have yet to find them in stores around where I live, but the search is on!!
  • Homemade granola: And without tree nuts!  I have such a hard time finding granola and granola bars that don't have tree nuts in them.  And I haven't taken the time to make my own granola.  Kellie was so considerate of my allergy to make some and send it, with the recipe, too! (THANK YOU, KELLIE!!)
  • Spice mixture with dehydrated orange, fennel, and fleur de sel.  Good on seafood, poultry, and veggies.  Or so it says on the label.  I had some tilapia the other night for dinner and completely forgot I had a new spice to try out



What is Food Pen Pals you ask?
  • On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.
  • You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal! 
  • The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!
  • You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)
  • Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month. 
  • Foodie Penplas is open to US, Canadian & European residents.  Please note, Canadian Residents will be paired with other Canadians only. Same with Europeans. We've determined things might get too slow and backed up if we're trying to send foods through customs across the border from US to Canada and vice versa. 
If you’re from the US or Canada and are in participating for November, please CLICK HERE to fill out the participation form and read the terms and conditions.

You must submit your information by February 4th as pairings will be emailed on February 5th!

*If you're from Europe, please CLICK HERE to signup.

Sunday, January 6, 2013

Roasted Tomato Basil Soup

What a wonderful holiday and school break it has been.  For 2 of the 3 weeks I have been off from school and my internship I have been sick with this crud that is floating around.  Stuffy nose, sneezing, cough.  It's the crud.  It has been a wonderful Christmas and New Years.  Wonderful spending time with loved ones, exchanging stories, and poking fun at one another.  Such wonderful fellowship.  Minus this crud of course.


This past week of being sick has been the worst.  Coughing.  Hard, loud, painful coughing.  Makes it difficult to eat sometimes.  Nothing too hard.  Nothing that takes too much chewing.  Pretty much soup, ramen noodles, and soft foods.  Not so bad as long as I don't have to venture out in this cold, but empty pantry because being home for the holidays.


I like to keep homemade frozen meals on hand at all times.  It makes cooking and eating for 1 much more enjoyable.  Don't I don't have to mention it adds more variety to my meals.  With being sick and it being cold outside, I want my roasted tomato soup, which I try to keep on hand during the winter months.  Too bad I already ate my stores.  I guess have to make more!  I'm not much of a soup person, but this recipe is warming and satisfying.  I prefer it smooth.  Others may prefer it chunky.  Tasty either way.


Roasted Tomato Basil Soup
Makes 6-8 servings

1 1/2 pounds Tomatoes, quartered
1 medium Onion, chopped
1 medium Carrot, chopped
3 Garlic Cloves, chopped
10 Basil Leaves, chopped
1 (28 oz) can Whole Tomatoes or Diced Tomatoes
1 tbsp Dried Thyme
1/2 - 1 cup Chicken or Vegetable Broth
4 tbsp Olive Oil, divided
Salt, to taste
Pepper, to taste
  1. Preheat oven to 400F.  In a casserole dish, combine fresh tomatoes, salt, pepper, and 2 tbsp olive oil.  Roast for 40 minutes.  You want to use a dish with sides because you want to catch all of the delicious juices.
  2. Heat 2 tbsp olive oil over medium heat.  Add onion, carrot, and garlic.  Cook for 10 minutes, until soft.
  3. Add roasted tomatoes plus juices, canned tomatoes, basil,thyme, salt, pepper, and chicken broth.  Bring to boil.  Reduce heat to low, simmer for 40 minutes.
  4. Using a blender or immersion blend, blend until smooth.
  5. Taste for seasoning.
  6. Top with fresh grated Parmesan cheese.  Serve with grilled cheese sandwich.