at home with ann

Tomato soup and grilled cheese is one of my favorite meals of all time.  This soup is especially good because it uses pureed beans to thicken, which adds protein and creaminess without adding fat.  It is also made from ingredients you might already have in your pantry, so it's easy to pull together for a quick lunch or supper. The first time I attempted tomato soup at home, it did not go well.  After simmering the ingredients together, I used a blender to puree it in batches.  I didn't let it cool before blending, however, and the steam made the lid lose it's seal.  A couple blending batches in, I filled it a little too full, and that combined with the compromised lid seal led to disaster.  Tomato soup on the ceiling, the cabinets, the floor, and me.  I went out that night and bought an immersion blender.  Best $30 I've ever spent on an appliance. Tomato and White Bean Soup recipe from Giada DeLaurentis Ingredients: 2 Tablespoons butter or...

I know I said I was all about lighter Spring food, but this isn't it. This is actually not all that unhealthy, the base is broccoli and white beans, and the sauce is mostly lowfat milk. Also, I blasted music and danced around the kitchen while I was making it.  That doesn't have anything to do with the recipe.  It does make cooking extra fun, though.  You might want to try it when no one is home. Broccoli and White Bean Gratin pieced together from a bunch of recipes online 1-2 pounds broccoli florets (I used fresh, but frozen and thawed would work as well) 2 Tablespoons olive oil 1/2 cup chopped onion (1 small) 3 cups milk (I used 1%) 1 teaspoon dried thyme 1 clove garlic, minced 1/8 teaspoon nutmeg salt and pepper 1/4 cup flour 2/3 cup grated parmesan cheese (I used half parm and half asiago) 2 15 oz. can cannellini beans 1 slice whole wheat bread, or 1/2 cup bread crumbs Preheat oven to 400 degrees. In a large pot, steam the broccoli florets for 2-3 ...