So true!

Tomato Soup and Grilled Cheese

It's a soup kind-of-day today.

 Ingredients 

• 2 tbsp olive oil
• 6 ripe tomatoes
• 1 red onion
• 1 garlic clove
• 1 cup vegetable stock
• 1 tsp raw cane sugar
• ¼ cup chopped cilantro leaves
• Salt and pepper
• 2 tbsp soy sauce
• 1 tsp fresh ginger
• Whole wheat bread
• Jarlsberg cheese

Instructions

1. Wash the tomatoes and cut them into large chunks.
2. Chop the onion and garlic.
3. Heat up a pan and add the oil.
4. Add the tomatoes, onion and garlic to the pan and sauté for about 10 minutes.
5. Add the stock, sugar and half of the cilantro leaves with a pinch of salt and pepper.
6. Bring to a boil, cover, and gently simmer for 10 minutes.
7. Remove from the heat and puree in a food processor or mixer.
8. Add the soy sauce and ginger and then heat through again.
9. Meanwhile, put a couple of slices of the cheese in between the bread and toast it in a pan on the stove.
10. Pour the soup in a serving bowl and sprinkle the remaining of cilantro on top.
11. Serve the soup with the grilled cheese.   

Enjoy!

The versatile lemon

We have blogged a lot about using lemons in green cleaning recipes. Here are some more uses for lemons.

Did you know that?

• A lemon at room temperature will yield more juice.
• Before juicing, press down firmly and roll the lemon on the countertop to help break up the pulp.
• Freeze lemon juice in ice cube trays and when frozen place in plastic bags.
• Tenderize meat by marinating in lemon juice.
• Squeeze lemon on vegetables while steaming them to help keep the colors bright.
• Add lemon juice to rice while it is cooking for a nice fluffy finish.
• A few drops of lemon juice will help improve the flavor of other fruits.
• To revive wilted lettuce, place it in a bowl of water with 4 tbsp of lemon juice. Put the bowl in the refrigerator and chill until you are ready to use it.

Do you have any other good ideas for lemons? Please share!

 

This Week's Goal - Short-cuts to happiness

We all deserve to feel good all the time, but unfortunately we all have days when we need a pick me up. Thankfully it usually doesn’t take much to switch into a good mood again. This week’s goal is to write down a list of things that puts you in a good mood and make sure you have them handy. Here are some ideas that might help you coming up with your own list:

• Think about your favorite memory from this summer and all the good memories to come. In other words, switch the “channel” and think about something else.
• Cook a good meal (a Stellibell meal of course!)
• Make a comforting cup of tea
• Read a good book
• Turn on your favorite music
• Take a walk

What makes you happy? Please share your ideas and spread the happiness!

So true!

Adorable bread board

Everyone in the office agrees. This bread board would make both them and their kids sit still and enjoy their breakfast or snack. Comes in multiple cute animals.

Snugshop Shop

Shaved Butternut Squash & Caramelized Onion Pizza with Goat Cheese

Pizza is never wrong. Especially when it's this good. This is a recipe from one of our upcoming menus. Enjoy!

Ingredients

• 1/2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 whole-wheat pizza bread
• 4 oz peeled and shaved butternut squash (about 1/4 of an average size squash)
• 3 oz crumbled goat cheese
• 1/2 oz dry-roasted unsalted pumpkin seeds
• 2 cups baby arugula
• 3/4 cup balsamic vinegar
• Salad: Baby lettuce, tomato, corn and cucumber

Directions

1. Preheat oven to 450°.
2. Thinly slice the onion.
3. Peal and shave the butternut squash.
4.  Heat oil in a medium nonstick skillet on medium-low.
5. Add onions and cook, stirring occasionally, until soft and golden, about 25 minutes. If onions begin to stick to skillet, occasionally add a splash of water.
6. Place pizza bread on a baking sheet lined with parchment paper. Scatter onions, squash, goat cheese and pumpkin seeds over top.
7. Bake for 12 to 15 minutes, until crust is lightly browned and squash is wilted.
8. Meanwhile, in a small saucepan, add vinegar and bring to a boil on high heat. Cook until reduced to 1/4 cup, about 5 minutes. Set aside. Remove pizza from oven and immediately scatter with arugula. Drizzle with vinegar reduction, slice into 8 equal pieces and serve with the salad.