I’m loving a new cookbook I got called, “Cook This, Not That”. It’s brought to you by the same guys that do “Eat This, Not That” articles in hubby’s Men’s Health magazine. I got it at school for a whopping $5.99 (great price). You can find it here on Amazon. The premise is simple: You can have your comfort food and eat it too IF you make it at home with healthy ingredients.
The first recipe I tried was grilled cheese and tomato soup. It was delicious and perfect for dinner on an overcast, chilly day.
To make the soup, you need to roast the tomatoes in the oven. The recipe called for Roma tomatoes. All I could find at the grocery store were plum tomatoes. They worked just fine. I cut them longways, brushed them with olive oil and roasted at 425 degrees for about 40 minutes. I also heated up some minced garlic from a jar along with it. You should really crush your own cloves, but that’s what I had in the fridge.
Next, you purée the tomatoes, garlic and some more olive oil in your blender. It comes out really smooth. I thought there would be gross skins all trough it, but not so. Chicken stock is added to the mixture and you heat it in a pot. Salt and pepper to taste and it’s soup! Pretty simple.
The cheese mixture was a combo of shredded sharp cheddar cheese, diced pimentos, green onions, plain Greek yogurt, and olive oil mayo. It also called for some jalepeno peppers, but we’re not hot and spicy fans at my house, so we skipped that. The mixture grilled up nicely in our electric skillet. You’ll want to keep the heat a little lower and take your time. The cheese melts slowly and you don’t want the whole wheat bread to burn!
I made some notes on how I would change this recipe a little to suit my own tastes. When I make it again, I’ll post the full recipe. In the meantime, if you like comfort food, but not the extra fat rolls it puts around your waste. Check out “Cook This, Not That”.