Grilled Cheese & Tomato Soup

I have a super big perk to my job: free lunch.  Yes, I am a little spoiled, I know.  During school vacations I have a different story, however.  I have to provide lunch for myself.  But I like that.  I take these days to make things that Mr. Brazil does not believe is real food, such as a grilled cheese sandwich with a side of tomato soup.

YUM.

You all know how to make a grilled cheese, I am sure.  And if you don't, well... it isn't that hard.  There are a couple of things that I would like to point out that you need in order to make the perfect (according to me) grilled cheese sandwich:

Put stuff inside of it!  Today's sandwich had my typical fillings: avocado and tomato.  Really, though, you can put anything inside of it.  My absolute favorite is my "Tropical Reuben Grilled Cheese".  It has a secret spread, tuna, and sourkraut.  Weird?  Maybe.  Delicious?  Definitely.

I believe the best sandwiches are made with sourdough bread and Colby cheese, except I use very little Colby myself.  Those slices on top are there to show you what yours should look like.  That orange stuff on the bottom is mine -- and are actually not cheese slices, but faux-cheese, some soy-based stuff.  Cheese and my stomach have a touch-and-go relationship, so I use my fake cheese and buy Colby for the others who might be around.  You, however, should just use cheese if you can. 

Of course, you want to have buttery-spread on both sides so they grill evenly and crispy.  One other thing I like to do is place a smaller lid on the top.  This helps keep the heat in while pushing down on the sandwich, allowing the cheese to melt faster and all the ingredients inside not to fall out.

Now for the soup.  I would like to say I made it from scratch, but I did not.  I grabbed some off the shelf at Trader Joe's, Organic Creamy Tomato Soup.  IT IS AMAZING.  I have been eating bowl after bowl.  My husband is starting to get worried that I am going to turn orange or something, but so far I am OK.  I think I am going to go buy some more tomorrow...

Perfect for a rainy day, or any other day for that matter. 

COST: $2.45 per sandwich & bowl of soup

Tortellini with Green Beans and Tomatoes

This was our lunch today.  Three main ingredients (but sometimes we add an additional one).  Fresh, healthy, and scrumpteous. 

Wanna know how to make it?  It is really quite easy.

  

COST: $7.00            PER SERVING (4): $1.75

With bread and butter: $2.10
With chicken sausage: add $2.69 (Trader Joe's) = $2.77 per serving

A Week of New Recipes -- Day 6: Salmon with Lemon-Dressed Veggies

Veggie lovers, behold!  I have found the perfect summer dinner.  Perfect.  And there is no exaggeration there.

This was, by far, the easiest and most tasty recipe this week.  The asparagus soup is probably the one that could give a run for its money on the tasty side, although I am not sure which one would actually win, but this meal, WOW.  Great taste, fresh ingredients, and super quick and simple.  So simple, in fact, that it was a little like A B C or 1 2 3... 4.

ONE --  Cook the potatoes       TWO -- Make a simple vinaigrette 
THREE -- Roast the potatoes and asparagus         FOUR -- Toss all together

And FIVE I guess -- Add cooked salmon on top.  Ta-da!

This seriously took me about 25 minutes from start to finish, and half of that time was free time waiting for things to cook.  My only disappointment was my salmon.  I am a great salmon cook-er.  Usually I just sprinkle some lemon-pepper on top and broil it on high for about 7 minutes.  EXCELLENT salmon, my friends.  This recipe had me bake it, which I think would have been OK except I went all cheap-o and bought frozen salmon.  The cheapest frozen salmon, not the kind I usually buy.  Tried to save a buck and I was met with lots of white ooze on my salmon (which is why you will see no close-up the fish itself, I want to spare you).  So next time I will make these veggies, broil my salmon -- FRESH SALMON -- like normal, and enjoy one of the freshest meals mother nature has to offer.

My trusty sidekick for this week.

One more day of this new recipe week and I will be done... so far so good.  Let's see what the next meal has in store for me! 


But for now, enjoy this on a nice summer evening.  You will not regret it. 
Scores?  10 and 10. 

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1/2 pound small red-skinned potatoes (about 6), quartered lengthwise
• 2 cups white mushrooms (about 5 ounces), halved
• Salt and pepper
• 1/2 bunch asparagus, cut crosswise into thirds (about 2 cups)
• Four 6-ounce salmon fillets with skin
• 2 tablespoons chopped flat-leaf parsley
• 1 clove garlic, finely chopped
• Grated peel and juice of 1/2 lemon

DIRECTIONS:

1. Preheat the oven to 425°. In a large, ovenproof skillet, heat 1 1/2 tablespoons olive oil over medium-high heat. Add the potatoes and mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer to the oven and roast for 10 minutes. Stir in the asparagus and roast in the oven until the asparagus is crisp-tender, 2 to 3 minutes.
2. Meanwhile, rub the salmon all over with 1 tablespoon olive oil and season with salt and pepper. Arrange the salmon, skin side down, on a foil-lined baking sheet; roast until opaque in the center, about 10 minutes.
3. In a small bowl, whisk together the parsley, garlic, lemon peel, lemon juice and remaining 1 1/2 teaspoons olive oil; season with salt and pepper. Toss with the roasted vegetables and serve with the salmon.

(Recipe from rachaelray.com)

COST = $14.70        PER SERVING (3) = $4.90