For this assignment I chose to make an open face tuna sandwich, but also made a tomato soup from scratch to go along with the sandwich as the second recipe. I will submit both ingredients lists and processes here, and comparisons for shopping in a separate submission.
Tomato Soup: One pot
Ingredients: 6 Roma Tomatoes, 4 T of Olive Oil, 1 White Onion, 1 Clove of Garlic, 1 Can tomato paste, 2 Celery stalks with leaves, 2 medium carrots, 3 cups chicken broth, salt and pepper to taste.
For this soup, my son helped me chop the vegetables because we're starting a new tradition that one of the kids helps with dinner, and the other helps clean up.
We first chopped the aromatic: the onion, and garlic as well as the carrots and celery. We Sauteed those chopped vegetables directly in the pot, once the oil was heated.
After the vegetables were translucent we added the chicken stock, tomatoes, and tomato paste and allowed the pot to come to a boil, followed by reducing the heat to allow it to simmer for approximately 20- to 25 minutes.
Once all of the components were tender and cooked through, we removed the pot from the heat and allowed it to cool slightly before using the emulsifier to blend the soup to an even consistency. Adding salt and pepper to taste.
Open face tuna sandwich: 400 degree oven
Ingredients for two servings (tuna heavy):
1-large can of tuna, 1 clove of garlic, 1 beefsteak tomato, 1-white onion, 2 stalks of celery, 3T mayo, juice of half a lemon, 2 slices of Ezekiel bread, cheese of your choice, salt and pepper to taste.
Step 1: open and drain the tuna, and in a bowl add tuna, finely chopped celery, onions and minced garlic.
Placing the bread on the pan, no butter or oil necessary, but if it's desired, a butter on the bottom of the bread would be OK. I placed 2 1/4 in slices of tomato on the bread, and then scooped 1/2 cup of the tuna mixture to the bread. On top of the tuna, another slice of tomato, and the cheese of your choice.
Place on top rack and bake for around 20 minutes until the sandwich is heated through and the cheese is melted. If not using cheese, watch for a drying of the tuna and remove before it becomes unpalatable on the outer surface.
Ingredients: 6 Roma Tomatoes, 4 T of Olive Oil, 1 White Onion, 1 Clove of Garlic, 1 Can tomato paste, 2 Celery stalks with leaves, 2 medium carrots, 3 cups chicken broth, salt and pepper to taste.
For this soup, my son helped me chop the vegetables because we're starting a new tradition that one of the kids helps with dinner, and the other helps clean up.
We first chopped the aromatic: the onion, and garlic as well as the carrots and celery. We Sauteed those chopped vegetables directly in the pot, once the oil was heated.
After the vegetables were translucent we added the chicken stock, tomatoes, and tomato paste and allowed the pot to come to a boil, followed by reducing the heat to allow it to simmer for approximately 20- to 25 minutes.
Once all of the components were tender and cooked through, we removed the pot from the heat and allowed it to cool slightly before using the emulsifier to blend the soup to an even consistency. Adding salt and pepper to taste.
Ingredients for two servings (tuna heavy):
1-large can of tuna, 1 clove of garlic, 1 beefsteak tomato, 1-white onion, 2 stalks of celery, 3T mayo, juice of half a lemon, 2 slices of Ezekiel bread, cheese of your choice, salt and pepper to taste.
Step 1: open and drain the tuna, and in a bowl add tuna, finely chopped celery, onions and minced garlic.
Placing the bread on the pan, no butter or oil necessary, but if it's desired, a butter on the bottom of the bread would be OK. I placed 2 1/4 in slices of tomato on the bread, and then scooped 1/2 cup of the tuna mixture to the bread. On top of the tuna, another slice of tomato, and the cheese of your choice.
Place on top rack and bake for around 20 minutes until the sandwich is heated through and the cheese is melted. If not using cheese, watch for a drying of the tuna and remove before it becomes unpalatable on the outer surface.
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