Today I made:
Seared Pork Tortas, Cooking Light August 2010
Tomato Soup with Roasted Chickpeas, Cooking Light August 2011
These tortas are super-easy, since only the pork gets cooked (and if you cut it 1/4 inch thick as recommended, it can cook quickly). The canned beans and salsa just get mashed together. Everything else is fresh, so I think this would be a good recipe for the hot summer when you don't want to heat up your house. I got impatient trying to mash the pinto beans with a fork, so I just threw it into the blender after mixing up the soup.
This soup is not a great dish for hot summers if you pay for air conditioning, but I don't so no worries! I love a tomato soup recipe I have already from my aunt. It also has parsley and gets its creaminess from cream cheese! So while I was eating this soup I was kind of comparing it to that one. This one lost. It has some weird aftertaste... I'm not sure what it was from. I think the topping was sort of strange, as it didn't really cook together in any sort of meaningful way (chickpeas weren't crispy or anything like that), so I kind of didn't understand what it was supposed to be like. It probably didn't help that the store didn't have "country ham." I'm not entirely sure what that is, but anyway I used a honey-baked ham steak because it was either that, spam, or deli meat :-P I also used pumpkin seeds instead of almonds, because I realized too late that my big bag of almonds is at work for snacks. Oh, and I dropped like a third of the topping on the ground when I was having difficulty closing the tupperware. (>_<)
I will definitely keep the tortas recipe, and I will see how the soup tastes tomorrow to make a final judgement on it.
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