Spicy Tomato Soup
This is a great soup to make when you feel a cold or flu coming on—just one bowl and you'll feel better in minutes.
1. In a large saucepan, saute 1 onion (chopped) and 1 leek (chopped) in 1/4 cup butter, 2 tablespoons olive oil, and 1 teaspoon sea salt. Cook until onions are translucent. Add 2 cloves garlic, minced, 1 teaspoon cayenne pepper, 1 bay leaf, and 1/2 teaspoon thyme. Cook for 1 more minute.
2. Whisk in two 6-ounce cans tomato paste, 4 cups chicken stock, and 2 cups water. Bring to a simmer. Cover and simmer for 15 minutes. Remove from heat. Remove bay leaf. Using an immersion blender, blend the soup until almost smooth. (Or transfer to a blender and puree in batches, holding a cloth towel over the cover of the blender for safety.)
3. To the soup, add 1 tablespoon butter. Stir until butter is melted. Add 1/4 cup heavy whipping cream (optional). Season to taste with salt and ground black pepper.
Lager Bread
If you need a fresh loaf of bread in a hurry, this is the perfect one to make. It can be done in less than an hour. Grilled cheese sandwiches made with this bread are delicious dunked into the Spicy Tomato Soup.*
1. Preheat oven to 375 F. Grease a 6-cup loaf pan; set aside. In a large bowl, whisk together 1 cup wheat flour, 1 cup white flour, 1/2 cup rolled oats,l 1 tablespoon brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon kosher salt.
2. Add 12 ounces lager beer. (I like to use Warsteiner or Bitburger; but I've also been known to use PBR or Shlitz.) Gently fold in just until moistened. (Do not overmix.)
3. Bake for 30 to 40 minutes, or until a bamboo skewer inserted in the center of the loaf comes out clean. Cool for at least 30 minutes before slicing.
*To make grilled cheese to go with the tomato soup, slice the beer bread into 1/2-inch slices. Butter one side of each slice. Layer cheddar cheese and cooked bacon (optional) onto the unbuttered side of bread. Top with another slice of bread, buttered side up. Cook on a preheated griddle or in a cast iron skillet for about 4 to 5 minutes per side, or until bread is golden brown and cheese is melted.
Dutch Salad
This is a family recipe (I am part Dutch). You can add a sliced red onion for some extra bite.
1. Clean and dry 8 ounces spinach. Chop and transfer to a salad bowl.
2. Meanwhile, hard boil 3 eggs; cool, peel, and chop.
3. In a small glass jar, combine 1/3 cup apple cider vinegar (look for the unfiltered variety), 1/3 cup honey, 1/3 cup olive oil, 1/2 teaspoon sea salt, and 1 teaspoon ground black pepper. Shake until emulsified.
4. Toss the spinach with the eggs, the dressing, and, if desired, a handful of thinly sliced red onion.
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