You know you are addicted to social media when you are gone for just a few short days and the whole world seems to have changed. Not to mention I have no idea what my favorite bloggers have been up to (I’ll catch up over the weekend — I promise!).
I started my new job on Monday and between that, workout sessions with my favorite personal trainer, and getting ready for the holidays, I have been a little overwhelmed to say the least. Speaking of which, thank you all SO SO much for your kind words on Thursday’s post. You make it so easy for me to spill my heart out and share my crazy life with the world.
Since I have been so pressed for time, I’ve been making shortcuts to prepare for the Thanksgiving weekend. Instead of making Libby’s Pumpkin Roll like I originally planned, I decided to freeze unbaked pumpkin pies like I did last year (learn how to freeze homemade pumpkin pie in part 1 and part 2 of these blog posts). I also made and froze oatmeal raisin cookies a la King Arthur Flour to bring to our festivities as well.
Since I won’t be blogging until after the holiday, I want to leave you with my favorite dish as of lately. It combines two of my favorite foods: peanut butter and tomatoes. Now hear me out on this one…
I clipped this recipe for tomato and peanut butter soup simply based on the fact that I had some Hot Pepper Better’n Peanut Butter lying around and didn’t know what else to do with it.
As it turned out, spicy peanut butter is the perfect ingredient for soup (and Thai foods, like noodles with spicy peanut sauce). Add a slice of homemade bread and you have a meal perfect for fall or winter. And especially after all that turkey, stuffing and pie, you’ll be craving lighter meals. And in this case, you definitely won’t be skimping on flavor.
Tomato and Peanut Soup
Adapted from Food Network Magazine
1 tablespoon olive oil
1 small onion, diced
1 stalk celery, diced
1 garlic clove, minced
1/2 teaspoon curry powder
1/2 teaspoon paprika
1/4 teaspoon salt
Pinch of cayenne pepper
1 15-ounce can crushed tomatoes
4 cups chicken broth
1 teaspoon brown sugar
1/3 cup spicy peanut butter (such as Hot Pepper Better’n Peanut Butter )
Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook for about 5 minutes. Add the garlic and spices and cook, stirring, 2 minutes more.
Add the tomatoes, chicken broth and brown sugar. Whisk in the peanut butter until incorporated. Bring to a boil, then reduce heat to a simmer and cook for 30 minutes, stirring occasionally. Turn off the heat and puree with an immersion blender. Add salt and pepper, to taste, if desired.
Ladle into bowls and serve.
Question: What are you up to for Thanksgiving? What’s your favorite part of the meal? For me, I love the stuffing. Homemade, I could eat that stuff by the bowlful. I also love pumpkin pie with Cool Whip :)