Tag: Simple

Simple and Delicious Tomato Soup by Gordon Ramsay

Simple and Delicious Tomato Soup


This delicious creamy basil tomato soup couldn’t be simpler. I got the recipe from the cooks at St. Mary’s in Sewanee, Tennessee many, many years ago. I love to serve it with toasty grilled cheese sandwiches for a perfectly soothing meal at the end of a long day. If you’d like to skip to the recipe, just scroll down or use the red “Jump to recipe” button at the top of the page. If you’ve got the time and the mind for a visit today, keep reading. 

Sewanee, Tennessee is one of the most beautiful places in all of the South. Were I better traveled I’m sure I’d say it was one of the most beautiful places in the entire world as well. Every time Mama and I drive through this town or walk along the mountain trails its as if our daily stresses are leached directly from our souls.

There is a peace here that I’ve not found anywhere else. I think the town realizes the value of that peace in how they preserve the natural landscape, burrowing structures among the trees and hills rather than mowing them down to make more room. Even though the famous University of the South is located there, folks have still found a way to keep their heads on straight when it comes to tradition and values.

My first visit to Sewanee was over fifteen years ago. Mama and I used to go there once a year for a quilting retreat at St Mary’s. Mama still goes but my hobbies have taken a turn in the past decade and so quilting is left to another season in my life.  3179269881_948924766c_b Mama and I always enjoyed taking time to walk along the trails, often ending up at the entrance to the convent or the Templeton Library (which has a fascinating history to it).

We take time to visit our favorite gift shop in nearby Cowan, The Sampler, to pick up something pretty to bring back with us, and the little white tea room called The Corner House just across the street provides a perfect lunch. As we drive back up the mountain with its twists and turns we have to watch for the little turn off to go to a salt glazed pottery studio. I’m not sure if it’s still around but I think the name is Hallelujah Pottery. Mama has a beautiful vase she got from there and I have a coffee cup or two. From there we head on over to the township of Assembly once more to drive down the roads cut for carriages and visit the small community virtually untouched by time.

Our days in Sewanee are long, relaxing, and reflective. In Sewanee, we haven’t a care in the world. With no thoughts even for dinner. As each meal time draws close all we do is simply wait for a smiling lady to step outside the kitchen door and ring the dinner bell. It’s amazing how spoiled you can become in just a few days. St Mary’s cooks are known for their simple and delicious food. This is where Mama first had this tomato soup and brought the recipe back to me. I’ve tweaked it a bit but I’m sure you’ll enjoy the outcome.

I hope you try it soon and if you get a chance, do pay a visit to Sewanee.

You’ll need: A can of petite diced tomatoes, a little pesto sauce, and a can of tomato soup.

You’ll also need some milk. I’m using whole but you can use whatever is in your fridge.

Pour soup into a sauce pot. Fill up the soup can with milk and add that.

Pour in can of tomatoes, juice and all.

Add a tablespoon of pesto sauce

Stir that up and heat over medium until heated through.

Serve warm. Make it a complete meal by adding a buttery toasted grilled cheese.

Feel free to dunk.

Oh my goodness, you’ll never believe something this simple can be this good. 

 

 

 

Wishing you a slow and comforting weekend!

Simple and Delicious Tomato Soup

Ingredients

  • 1 can Tomato Soup
  • 15 ounce can petite diced tomatoes undrained
  • 1 Tablespoon pesto sauce
  • Milk

Instructions

  • In sauce pot place tomato soup, tomatoes, and pesto sauce. Fill tomato soup can with milk and pour that in as well. Stir and heat over medium until heated through. Enjoy!

This recipe was originally published in 2010 and updated in 2020.

This post is featured on Meal Plan Monday and Weekend Potluck.


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Mama’s Simple Eggnog – Southern Plate by Gordon Ramsay

Mama's Simple Eggnog - Southern Plate


We didn’t grow up drinking eggnog, but heard about it often on television shows and in movies. Eventually, years ago, I finally tried it and found that it can vary greatly from absolutely delicious to bug-your-eyes-out strong! This recipe errs on the side of smooth and delicious, creamy and rich, and family friendly through and through! In only minutes and with the help of a fun shortcut ingredient, you have have a thick and creamy eggnog fit for any occasion!Mama's Simple Eggnog

You’ll need milk, sugar, french vanilla instant pudding mix, rum extract or a good vanilla (I use vanilla), nutmeg, allspice, and ground ginger.

*You can use sugar free pudding mix if you like and lessen the sugar or replace that entirely with a sweetener of your choice. 

Mama's Simple Eggnog

Pour the milk, pudding, sugar, and all of the spices into the blender and run on high speed for a few minutes, until all of the ingredients are blended and smooth.

Mama's Simple Eggnog

Pour the mixture into a jug or container.

Mama's Simple Eggnog

Store in the refrigerator, covered, for 1-2 hours. 

Mama's Simple Eggnog

The longer the mixture is stored the thicker it will become. Mix well again by giving it a vigorous stir before serving.

Mama's Simple Eggnog

I like to top it with whipped cream and cinnamon to make it extra special.

It’s so much fun doing the little things for the people we love! 

Mama's Simple Eggnog

Enjoy! 

Ingredients

  • 4 cups milk 2%, whole, almond, etc. Your preference is fine
  • 1/2 cup sugar
  • 3.4 ounce package french vanilla pudding mix
  • 1 teaspoons rum extract or strong vanilla I use vanilla
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoo ginger

Instructions

  • Place the milk, pudding, sugar, and all of the spices into the blender and run on high speed for a few minutes, until all of the ingredients are blended and smooth.

  • Pour the mixture into a jug or container and cover. Place in the refrigerator for at least 1-2 hours. The longer the mixture is stored the thicker it will become. Mix well by vigorously stirring before serving.

  • Garnish individual servings with whipped cream and a sprinkling of cinnamon if you like!

Notes

Makes 8 small servings or 4 more generous ones. 
*You can use sugar free pudding mix if you like and lessen the sugar or replace that entirely with a sweetener of your choice. 

You might also enjoy: 

 


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Simple Roasted Whole Chicken | 101 Cooking For Two by Gordon Ramsay


Classic roasted whole chicken at home that is juicy and crispy. Just follow these easy step by step photo instructions.
roasted whole chicken in pan


Editor’s Note: Originally Published October 22, 2011. Refreshed with expanded and clarified instructions and updated photos.

This is very close to that “ideal” recipe of just throw something in the oven and have it come out with great taste and moisture with crispy skin.

Based on a Cooks Illustrated recipe called Weeknight Roast Chicken. I took the technique and expanded the details and a few other changes.

My Rating
My rating system. Great 5 out of 5


A great roasted chicken your family will love.

Pro Tips: Recipe Notes for Simple Roasted Whole Chicken

The general idea is to preheat an oven with a skillet to 450, prep the chicken with some oil or butter, and season to taste. Put the chicken in the hot pan so the dark meat will cook faster, being in direct contact with the skillet.

Also, the pan will keep the liquid from evaporating completely for a pan sauce or in my case, gravy. Cook until breast temp of 120 and then turn off the over and let it continue to cook in the hot oven. It works well.

The Chicken

Cooks Illustrated called for a 3 1/2 to 4-pound chicken. Mine was 5 pounds, so a little bigger. Mine took 35 minutes to reach the “turn off the oven” point vs. their 20-25.  The bigger the chicken, the longer it will take.

I no longer recommend rinsing chicken. See Chicken: To Rinse or Not To Rinse? for detailed discussion. But drying the skin is critical for crispy skin.

Oil vs. Butter

The classic thought is always to use butter. Some feel it adds some taste.

The argument for vegetable oil is several studies show the skin to be a bit crispier, and many people don’t think the butter adds any taste.

The choice is yours.

The Gravy

I’m using the slurry method of homemade gravy in this recipe. You can easily adjust the volume to your needs. While 2 cups are enough if you just want some on the meat, you will want 4 cups if you are doing potatoes and gravy as a side dish.

See How To Make Gravy at Home for a more detailed discussion.

About Turning the Oven Off

Yes, it works fine. I have done this in three different ovens. But I do suspect that some ovens may lose heat faster and it may not work in those few ovens. Also, bigger chickens will be more likely not to work well.

If turning the oven off makes you too nervous, leave it at 200 as long as you are using a remote thermometer of some type to monitor for 165 in the breasts. Never cook by time alone.

Also, try not to open the oven door more than absolutely necessary. Again, a remote thermometer is very handy here.

Other Whole Chicken Options

Grilled Whole Chicken on a Gas Grill

BBQ Grilled Butterflied Whole Chicken

Crispy Spiced Up Oven Roasted Chicken

Alabama BBQ Chicken with White BBQ Sauce

Blue ribbon divider used for visual effect

spray pan with PAM

Spray a 12-inch oven-safe pan (cast iron preferred) with PAM. Place in the oven and preheat to 425 convection or 450 conventional.

whole chicken with tied legs

Pat dry a whole chicken, tie legs together with butcher twine and tuck wings under.

coat chicken with butter

Coat the surface with a tablespoon of butter or a bit of vegetable oil.

seasoning chicken

Season the chicken with salt and pepper to taste. I’m using some of my 7:2:1 All Purpose Seasoning .

place chicken in the pan

Transfer the chicken to your preheated pan. Let it roast until breast temp is 120, and thigh is 135. About 30 minutes, it depends on size and oven.

roasted whole chicken in pan

 

Turn OFF oven and let set in the hot oven until breast temp is 165 and thigh is 175+, about 30 minutes. Move chicken to a plate and pour any liquid in the chicken cavity into the pan.

mix flour with cold water

Combine flour with a cup of cold water. You need 2 tablespoons of flour for every cup of gravy you are making. You can use a bowl and whisk to combine the flour and water, or I like to use a Tupperware shaker.

add flour mixture

Move the pan to the stovetop and add the amount of chicken broth you want for gravy. Over medium-high heat, bring to a boil.

Slowly add most of the water/flour mixture while continuously stirring. In about 2-3 minutes, the mixture will thicken. Add more flour mixture is not thick enough and continue to stir. Continue this until the desired thickness. Add salt to taste.

roasted chicken with gravy on a white plate

Blue ribbon


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Simple Roasted Whole Chicken

Classic roasted whole chicken at home that is juicy and crispy. Just follow these easy step by step photo instructions.

Prep Time10 mins

Cook Time1 hr 5 mins

Total Time1 hr 15 mins

Author: Dan Mikesell AKA DrDan

Course : Main Course

Cuisine : American

Keyword : Baked Chicken, Roasted Chicken, Roasted Whole Chicken, Whole Chicken

Servings/Adjust Amount: 6

6

Ingredients

  • 1 whole chickenabout 4-5 lb.
  • 1 tablespoon butterOr Oil
  • 1 teaspoon Salt and Pepperto taste

Optional Gravy – this is for 2 cups. Double if having potatoes and gravy

  • 1/4 cup AP flour
  • 2 cups chicken broth
  • to taste salt

Instructions

  • Spray a 12-inch oven-safe pan (cast iron preferred) with PAM. Place in the oven and preheat to 425 convection or 450 conventional.

  • Pat dry a whole chicken, tie legs together with butcher twine and tuck wings under.

  • Coat the surface with a tablespoon of butter or a bit of vegetable oil.

  • Season the chicken with salt and pepper to taste. I used my 7:2:1 All Purpose Seasoning .

  • Transfer the chicken to your preheated pan. Let it roast until breast temp is 120 and thigh is 135. About 30 minutes depending on size and oven.

  • Turn OFF the oven and let set in the hot oven until breast temp is 165 and thigh is 175+. About 30 minutes. Move the chicken to a plate and pour any liquid in the chicken cavity into the pan.

Optional Gravy Instructions

  • Combine flour with a cup of cold water. You need 2 tablespoons of flour for every cup of gravy you are making. You can use a bowl and whisk to combine the flour and water or I like to use a Tupperware shaker.

  • Move the pan to the stovetop and add the amount of chicken broth you want for gravy. Over medium-high heat, bring to a boil.

  • Slowly add most of the water/flour mixture while continuously stirring. In about 2-3 minutes, the mixture will thicken. Add more flour mixture is not thick enough and continue to stir. Continue this until the desired thickness. Add salt to taste.

Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

Recipe Notes

Pro Tips

  1. This should be fine for 4 to 5-pound chickens. The times will vary by size.
  2. Season to your taste.
  3. Crispy skin depends on drying the skin well with a paper towel before starting.
  4. Most people will use butter to coat the chicken, but the oil may give a crisper skin.
  5. The gravy is optional. 2 cups are enough for just the chicken, but you will want 4 cups if doing mashed potatoes with gravy.
  6. I have done this in three different ovens with good results, but I suspect there are some ovens that will lose heat faster and may not get to the 165 after turning the oven off.
  7. Try not to open the oven when the oven is off. Use a remote thermometer if you have one.
  8. If turning the oven off makes you too nervous, leave it at 200 as long as you are using a remote thermometer of some type to monitor for 165 in the breasts. Never cook by time.
  9. Gravy is not included in nutrition.

Nutrition Facts

Simple Roasted Whole Chicken

Amount Per Serving

Calories 290 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 7g35%

Cholesterol 100mg33%

Sodium 493mg21%

Potassium 240mg7%

Carbohydrates 1g0%

Sugar 1g1%

Protein 24g48%

Vitamin A 236IU5%

Vitamin C 2mg2%

Calcium 14mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

 

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

Blue ribbon divider used for visual effect

Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published October 22, 2011.

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