Dinner for One...or more if you wish :)

Since moving to Central America, I have learned to make many things out of necessity: bagels, bread, and especially soups. In the States I took for granted things like Campbell's Soup (way back before I learned to really cook), and Trader Joe's (for quick easy lunches). Tomato soup has always been a comfort food, so it is of course on the top of my list. However, it isn't for everyone, and John would often rather pass on soups in general, but especially tomato. So, I often have made what I call "Soups for One" for a quick dinner. Here are two of my recent favorites. Note that you can always double up on this if you want leftovers or to invite a friend.

 

Image from: cookingweekends.blogspot.com
Chunky Tomato Love


Mince two cloves of garlic and begin sauteing in pan with a pat of butter or margarine.
Finely chop ¼ of a white onion and toss in with the garlic until they sweat.

Tomatoes- (For fast and easy soup, I don't even bother with steaming and peeling) Take about 4 medium sized roma tomatoes and chop into small bits; Add to the pot. Cook over Med High.
Chop up a half a handful of fresh cilantro and add to the mix.

Let all of this saute together, stirring every minute or so. After about 3 minutes, stir and add a cup of water for more broth (really I just eyeball it).

Add a dash or two of hot sauce (We love the D'Olancho hot sauce that we still have our Honduran friends bring us, but choose your favorite. You can also substitute for some powdered Chile Coban; or just let it be as is).


Let all this simmer for about 10 minutes and you are ready to eat!

Variation of Tomato Love- Creamy

Follow the same steps as above, but instead of water, add milk and turn to lower heat to avoid scalding. You should also a another pat of butter, margarine, or mantequilla for creaminess.


Mushroom and Scallion Soup

This soup resulted from having only odds and ends, an upset stomach, and a desire for comfort; This proved to be a kick-ass light meal that healed my tummy, my stuffy nose, and my soul. Also, it is vegan and veggie friendly if you sub sesame oil for the margarine.


First, chop 4-5 oyster mushrooms into bite-sized pieces.
Next, slice 1 and ½ green onions into about ½ centimeter pieces.

Mince ½ a clove of garlic.

Begin sauteeing all of the above with a pat of margarine/butter or sub in sesame oil (I don't have any or I would have used it).
If you have fresh ginger (I did not at the time), mince about 1cm of it it and add to the pot.
Otherwise, you should add a good shake of powdered ginger shortly, but we will get to that.
As soon as the garlic gets almost brown, add about 2 cups of water. Sprinkle in the powdered ginger, salt and pepper to taste, and a sprinkle of cumin.
Next, add 3tsps of soy sauce (mine was some homemade soy sauce from a friend, so you may want to use a low-sodium choice).
Stir it all up, cover, and let cook for about 8-10 minutes. Enjoy!