I went on a domestic binge this last weekend and actually cooked three meals. I can safely say that I have never cooked three meals within a two-day period, because I will often let myself get dizzy with hunger before I will deign to handle food. I used to work in coffee shops, and while I did enjoy making specialty coffees, I cringed inwardly whenever someone asked for something as simple as a ham sandwich. You would think that the customer had asked me to slit the pig's throat myself.
Despite my lack of culinary love, I do manage to turn out a decent dish now and again, and sometimes, I even manage to be inventive. While I was on my domestic kick this weekend, I created a great recipe for bacon tomato soup, and I thought I should mark my triumph by sharing it with you.
½ medium onion, sliced into fine strips
1 can tomato soup
1 can milk (use the empty tomato soup can as a measure)
2 slices bacon, crispy and crumbled
1 clove garlic, minced
½ teaspoon dried oregano
2 teaspoons soy sauce
saved bacon drippings or butter for frying
Sauté the onions in butter over medium heat until they are soft and translucent in a medium saucepan.
Stir in one can of condensed tomato soup and one can of milk until the soup is free of lumps.
Add the crumbled bacon, minced garlic, oregano, and soy sauce.
Simmer for 20 minutes to bring out the full flavour.
If you choose to make a lower fat version by substituting water for the milk, add the soy sauce a ¼ teaspoon at a time while tasting to avoid making the soup too tart.
I am a participant in NaBloPoMo 2008, a challenge to write 30 posts in 30 days during the month of November. "National Blog Posting Month is the epicenter of daily blogging!"