Love Shack Larder

Better than P.F.Chang's: Hot n'Sour Soup

This is an update to this post because we were so pleased with the results of this recipe that we have already made this recipe two more times since I originally posted it on February 12th.  We love it so much that I want to include it in Tidymom's second annual soup extravaganza, Soupapalooza (Feb. 28-Mar. 5)

Come join SoupaPalooza at TidyMom and Dine and Dishsponsored by KitchenAid, Red Star Yeast and Le Creuset:

Better than P.F.Chang's: Hot n'Sour Soup...

If I don't SAY so myself...I know that DH agrees with me...he says "it's perfect!"

For some time now we have been toying with the idea of trying to create our own version of Hot n'Sour Soup here at the Love Shack.  It's one of our favorite things on the menu at P.F. Chang's...along with their lettuce wraps...yummy! 

Then last week we were watching Dr. Oz and he had Chef Ming Tsai on the show to share his Shitake Hot and Sour Soup recipewhich is suppose to help boost your immunity.  We felt like Chef Ming Tsai's recipe was the best that we have seen, when it came to the fresh, organic ingredients and that he made it looks so quick and easy to make.  So after picking up the ingredients at Trader Joe's on Friday, we decided to try our own version today.  That would be with chicken breast in lieu of tofu...just not a fan of soybeans...and sans the carrots since I'm allergic to them ;}

Tomatos...Tomatoes...

This is an update to this post because we were so pleased with the results of this recipe that we make it on a regular basis now...at least once a month since I originally posted in August 2011.  We love it so much that I want to include it in Tidymom's second annual soup extravaganza, Soupapalooza:

Come join SoupaPalooza at TidyMom and Dine and Dishsponsored by KitchenAid, Red Star Yeast and Le Creuset:

However you pronounce it...they are in season right now and we sure have been getting our fill here at the Love Shack.  When we travel to Charlotte, we usually stay at the  Embassy Suites  at Concord Mills and always enjoy the restaurant there...Rocky River Grille.  It is so rare to find a good hotel with a decent restaurant and what really makes the Grille so good is that they use fresh, locally sustained, ingredients and everything is cooked to order.  Almost daily, they deep fry their own turkey breasts for the best Turkey Clubs and BLT-sandwiches around.  Add to that...their home-made tomato bisque and we are very happy travelers.

So this week we decided to try and replicate the Grille's tomato bisque and I have to say...we were pleasantly surprised ;}

Roasted Pepper and Tomato Bisque

Gather Your Ingredients:

• 3         Pounds ripe, organic Tomatoes, cored and quartered
• 1         Pound organic Bell Peppers (Red, Orange or Yellow)
• 1/4     Cup plus 2 Tablespoons extra-virgin Olive Oil
• 1/4     Cup Balsamic Vinegar
• 1         Tablespoon Roasted Garlic,  chopped/diced
• 3         teaspoons fine Sea Salt
• 2         teaspoons freshly ground back Pepper
• 1         large white Onion, coarsely chopped
• 1         Tablespoon Butter
• 1/4     Cup lightly packed, chopped fresh Basil (or 1 teaspoon dried basil leaves)
• 2         Tablespoons finely chopped fresh Sage (or 1/2 teaspoon dried sage)
• 2         Tablespoons finely chopped fresh flat-leaf Parsley (or 1 teaspoon dried parsley leaves)
• 1/2     Cup Beef Stock (or vegetable)
• 2         Cups Water
• 1         Large Can Diced Tomatoes (optional depending on how many fresh tomatoes you have)

Grocery Shopping Is Getting Harder and Harder...

This week my favorite grocery store has triple coupons (up to .99 cents face value) and I was so excited to go shopping because I have been watching the TLC show Extreme Couponing...thanks to my niece Cortney ;)

 

 Then I read a newsletter from Food Matters that referenced this article:

The 7 Foods the Experts Won't Eat  By  Liz Vaccariello, Editor-in-Chief, PREVENTION

In a recent article, seven experts in the fields of both food and the environment (scientists, doctors and farmers) were asked just one simple question: “What foods do you avoid?” Their responses had nothing to do with calories or nutrient-density, but all to do with their insider knowledge on how certain seemingly “healthy” foods that they closely work with are produced and packaged. The findings are scary.