One thing we did want to try for our one home-cooked meal was an easy bread recipe found in the NY Times that MB actually sent to me!
Seriously, you mix the simple ingredients, let it sit about a day, and bake! No heavy kneading. No special ingredients. No major baking instructions. No precise measuring. AND it tasted great! We got some delicious cheese from the market as well as a jar of tomato soup that was good on it's own but needed a little jazz. Who doesn't love grilled cheese and tomato soup??
- 16oz jar prepared tomato soup (we used Tomato Mountain)
- 14oz can diced tomatoes, drained
- 1 large shallot, chopped
- 1/2 cup Half 'n Half, warmed (can also use fat free half&half or lowfat milk)
- 1T olive oil
- 1 bunch fresh basil, chopped
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Red pepper flakes, to taste
Heat olive oil in a medium sized saucepan over medium-low heat, add chopped shallots and cook a few minutes until softened and slightly translucent. Add tomato soup, half & half, tomatoes, spices and stir. Turn up heat to medium high until soup begins to boil then lower to a simmer for about 10-15 minutes stirring occasionally. Add basil and cook a few minutes more to heat through. Perfect on a cold winter night!