I can hardly get over how easy tomato soup is to make. One can of crushed tomatoes, some chicken stock, and a good sprinkle of Chinese five spice. I use the better than bouillon brand of stock concentrate and usually stir in some of their garlic as well. You can eat it “rustic” or use a stick blender to smooth it out, as here. Start with equal amounts of tomato and broth for a good, thick, soup.
I let the roast pork shoulder cool thoroughly and sliced it all save the butt end. It was good with cauliflower and mashed potatoes. The drippings made a wonderful gravy.
I sealed most of the slices in vacuum bags for freezing. Vacuum sealing works really well, I don’t know how many times I’ve dug something out of the freezer that I didn’t remember putting back and have it turn out like fresh.
This is the last of the potato leek soup. I’ve added various other leftovers – a little bit of the frittata as evidenced by the broccoli stem, some smoked pork from the sammiches we made, and a helping of the chicken gravy with boiled red potatoes. I think of it as a recapitulation of the week’s menu in one dish.
Yesterday I pulled a 2″ rib roast from the freezer and split it to make two rib eye steaks for what will be Sunday dinner. It looks like the MRIs you sometimes see displayed as slices some body part. I trimmed that fat tail a bit and sealed the slices in bags where they are now in my sous vide pot soaking at 132
°. That’s medium rare, they’ll get a sear just before plating.
Mrs J came in and said there was a weird bug on the door frame. It appears to be a walking stick. Two legs are extended to the front, one of the rear pair is missing, or tucked under.
We like these frozen coconut shrimp. I cooked the shrimp and the fries in the toaster oven/air fryer, both at the same time. The fries (plus some tots) went into the basket, the shrimp were arrayed on a rack in the tray that came with the oven. The shrimp came with a pouch of a pineapple/orange dipping sauce, I added Thai sweet chili sauce and a spoon of chili garlic paste.
That frittata reminded me that my fave 10″ cast iron pan is not perfectly seasoned, yet. Frying onions is a classic method for helping that along.
Adding smoked pork to the pan is the next step in the plan. A pan with a plan! (not sorry)
I shoved some of that aside to make room for a couple of buns. Add a lid and they are warmed perfectly.
I thought about piling the slaw atop the pork but decided the little bowl of it made the better picture.
This is another live view app camera shot. I’m sure other camera apps exist for all the different cell phone camera makes that do much the same thing. I’ve always used Samsung phones for my daily drivers although I am on my third Google Pixel – latest is the Pixel 4a. It’s a no frills android phone with acceptable performance.
Instapot isn’t the name of the device but it should be! We were going to venture out for seeds from Rural King and frozen fries from Kroger. I put a can of roasted garlic mushroom soup, added a can of broth and four frozen thighs into the pot and set it for 30 minutes. We left when the pop-up vent sealed – it has hung before and we waited to be sure. Everything worked well, the thighs were cooled and boned, the gravy thickened with corn starch, potatoes cooked and mashed, and a small bag of frozen peas was zapped in the microwave.
Always frugal! I made this sammich with the heels from a store bought loaf. It’s ham and sharp cheddar with more of that olive salad. The pic was snapped with that wide area lens.
More of the tomato soup I made from a leftover tomato sauce. I mentioned I added “tomato soup spices”. These spices may include, but are not limited to, nutmeg, cloves, cinnamon, and Chinese five-spice. Not for everyone, maybe, we like the soup that results. I’m talking quarter teaspoon amounts because those spices go a long way.