When I feel more energetic, I puree oven roasted tomatoes and toss those in to give it a more robust or ooh-la-la flavour.
This time, I didn't feel energetic.
But, my husband wanted meat with his so I went a little out of my way for him. If your partner is worth it, then I say go for it! Unless you're tired or cranky (yes, that's my hand you see waving in the air) and still have a load of laundry to fold and a cat litter box to empty, then I say, forget it!
But, here are the two ways I made it.
1. The first way is with meatballs...(pork, chicken or beef)...
2. The second way is with shredded cheese and sour cream (or yogurt or whipping cream)...
3. There is a third kind I make which I pour over rice.
But, let's forget about that one right now seeing as I don't have any photos of it.
INGREDIENTS:
Tomato juice (I used the bottled kind).
Water
Flour
Oil
Italian seasoning of your choice.
Salt
Sugar (Yes, sugar! Don't have a panic attack).
Black pepper.
Cheese of your choice.
Sour cream, yogurt, or whipping cream (or nothing if you're a goldanged purist)
So, I'll bet you're all wondering what the deal is with the flour and oil.
Cool your jets and I'll tell you.
It's for the roux.
I put a pot on medium high heat and add some oil (2-3 tablespoons) and then add equal amounts (sometimes a wee bit more) of flour. I stir until it turns into a caramel covered paste, upon which I pour a cup of water.
I stir this and add the tomato juice.
I add the spices.
I add a little bit of sugar at a time because I don't want it too sweet.
I bring to a gentle boil and simmer for about 20 minutes.
This recipe is pretty easy and flexible.
I pour it into a bowl and shred cheese over it and add some whipping cream.
I add a meatball to my husband's bowl.
And the rest is history...
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