A Comfort Food in Quarantine

Hey everyone! As a reminder, I am still doing the dishes for donations challenge. I’d love to see some more of your favorite recipes this week; don’t be shy! I’m sure that everyone would love to see what kinds of foods you’re into.

For this week, Aunty Polly submitted the recipe for what she calls another of “her staple desserts”. Introducing….. matcha flavored mochi cake! Don’t let the thought of bitter green tea deter you from trying this, it’s surprisingly good in flavor. I’ve had this a couple times before, and from personal experience, I can tell you that it’s delicious. Aunty Polly recommends that you increase the matcha powder from 2 Tablespoons to 3 Tablespoons as well as reduce the sugar from 2 cups to 1 1/3 cups. This matcha flavored mochi cake recipe is real neat because it doesn’t take any butter (healthier), but is still on par with many other delicious sweets in terms of taste. You can even save it for later as a snack! If you like chewy treats and that wonderful green tea flavoring, this is for you. Thank you Aunty Polly!

If you don’t remember, I helped make Mexican street tacos last week. They were a big hit, but they weren’t the only new discovery…

Take a look at the featured image. If you think you know what you’re looking at, you’re probably right. Tomato soup + grilled cheese was another one of our big hits from home! I don’t know why, but after coming off of a “no carbs” lent, I was craving grilled cheese and so I thought, “There’s nothing better that goes with grilled cheese than tomato soup!”

To be honest, I hadn’t really eaten (or drank) tomato soup too many times before, so I wasn’t quite sure what to expect. I guess that’s the reality you’ve got to accept if you’re trying something new. After finding a recipe from one of our friends, my mom made the tomato soup in around an hour and at the first scent of that tomato smell, I knew I was in for a treat. I was right, it was absolutely delicious. The creamy texture wasn’t too thick, but also not too thin. In addition, it felt like the ratio between onions and soup was great because it gave the soup some sort of cool side element. On top of all that, the actual soup flavor was spot on. All the spices and tomatoes really worked together in that “a little bit of this, a little bit of that” way to create something that you can taste long after it goes into your stomach. With so many delicious ingredients, you just can’t go wrong with the recipe below. As for the grilled cheese, it’s highly recommended (because you can dip it in the soup), but if you aren’t a fan of that, then trust me, the soup itself is still delicious. When making the grilled cheese, if you choose to do so, we recommend putting butter on top of the bread to give it that golden, crispy taste. We usually use sourdough, but any bread works. To wrap this up, I want to say that while eating the tomato soup with the grilled cheese, it genuinely felt like a comfort food, even though it was my first time in a years, probably. It’s a fairly simple dish, and from me to: it’s a 5/5.

So, looking for a nice, reliable comfort food during this time of somewhat isolation? Try it out, really. You may not be a tomato person, but you can still be a tomato soup person. And given the current situation, I’m willing to bet that it’ll taste better than you thought.

Have a nice week!


Tomato Soup Recipe:

Note: In a lot of recipes, chefs usually add sugar if the dish tastes too acidic. However, too much sugar can take away from the base. It’s a balance. This concept is very much present in the tomato soup recipe, so it’s important to taste/add as you go along.

8 T. butter
2 T. olive oil
1 large or two small onions
1/4 cup flour
2 sprigs thyme or 1/2 t. dried thyme
4 basil leaves chopped or 1/2 t. dried
Salt and pepper
3 TB tomato paste
2 28oz cans Italian tomatoes (whole peeled)
3 and 3/4 cups chicken broth altogether, in two parts 1/2 cup heavy cream (or you can use more or less)

8 Tb butter and 2 TB olive oil heated in heavy pot/dutch oven.
onion sliced thin, 2 sprigs thyme or 1/2 t. dried, 4 basil leaves chopped or 1/2t. dried, salt and pepper. Add 2 and a half pounds ripe tomatoes cored (or 2 28oz can Italian tomatoes, which I use) and 3 Tb tomato paste. Blend and simmer ten minutes. Mix in small bowl 1/4 cup flour and 5 TB chicken broth and blend. Stir into soup. Add rest of 3 and 3/4 cups canned chicken broth (3 and 3/4 cups includes the 5 TB) and simmer 30 minutes, stirring frequently to prevent scorching. Put through a very fine sieve or food mill or use a hand immersion blender.* Return to heat and add 1 t. sugar and 1/2 to 1 cup heavy cream. Simmer 5 minutes. Optional: garnish with croutons.

*I have always simply pureed the soup with a hand blender, which leaves a slight crunch of vegetable.

Note; you may need SLIGHTLY more than 1 teaspoon sugar to counteract the acidity of the tomatoes. You can omit the cream altogether if you want.

4 Comments Add yours

  1. Eric says:

    what about my vegan cauliflower fried rice?


    1. n8chen says:

      Maybe next time…


    1. n8chen says:

      I’m glad you like it!


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