It’s silly, but my current ‘side dish’ to almost any food is cheese and crackers. I made another batch of red beans and rice last week and instead of rice, I ate it with cheese and crackers and sweet potato fries all week. If I was having eggs, I had it with a side of cheese and crackers and veggies/salad. Snacks? Cheese and crackers. Sausages and salad…. and cheese and crackers.
The silly part of it is the fact that for so many years, I didn’t really ever let myself have cheese and crackers. There’s no real, logical reason why. I suppose restrictive eating isn’t very logical most of the time, but cheese and crackers was something I only ever ate at holidays. Now? Whenever I want which, lately, is a lot. Between the daily (usually twice daily, let’s be real) whole milk lattes, cheese and crackers and cheesy eggs, I’d say I’m good to go in the calcium department. Probably for a whole lifetime.
I wound up coming down with some mild bug over the weekend so my food was very brown. Toast, peanut butter, cheese and crackers (ha), potato wedges, etc. Basically anything salty and carby. I don’t know why salty and carby are so delicious and comforting when you’re not feeling well. I’m sure there’s a biological reason that 100% has to do with those things being the exact thing your body needs when sick, but all I know is it tastes damn good and soothes the soul.
I found myself wishing I had this tomato tortellini soup in the fridge once I’d eaten all of the red beans but, alas, I had made it a few weeks prior and it was long gone. We nixed our plans for going out for dinner on Saturday which was fine since the weather was really shitty all weekend and I, instead, binge watched Grey’s Anatomy. We had church Sunday morning with Mark’s parents and cousins (the cousins run the church and Evan is an incredible speaker. We <3 listening to him), went out for a nice lunch and then it was back home to chill and rest and.. you guessed it! Ate scrambled eggs, broccoli and cheese and crackers for dinner. I spent a couple of hours this morning out at the clinic which is why this post is going up so late but so it goes.
I’m fine, it’s something viral going around that seems to be coming out in my eyes now which is super lovely btw. I’ll spare you the details and leave you with the recipe for this tomato tortellini soup. It’s one of our favorites that I’ve been making for 3 years or so. It’s filling, easy to make and is perfect for this super chilly weather we’ve been having lately! I’m off to sip my Americano (with EGGNOG! YAS) and knock out 3 recipe photo shoots.
- 2 tbsp butter or olive oil
- 1 large onion, chopped fine
- 4 cloves of garlic, minced
- 1 28 ounce can whole tomatoes, crushed by hand
- 4 cups vegetable or chicken broth + more if needed
- 375g three or seven cheese tortellini
- 1 cup loosely packed chopped basil
- 3-4 cups baby spinach
- ½ cup shredded asiago
- 4oz brick style cream cheese, broken in to small chunks
- juice of ½ a lemon
- 1 tbsp honey or sugar
- salt and pepper, to taste
- Heat oil or butter in a medium-large heavy bottomed pot with a lid. Once hot, add the onion along with a hefty pinch of salt. Saute for 5-7 minutes then add the garlic and pepper flakes, if using. Cook, stirring constantly for 30 seconds. Add the tomatoes (careful, it will likely splatter) and broth then bring to a boil.
- Once boiling, add the pasta and cook for 6-8 minutes or until aldente. Add the spinach, basil, asiago, lemon and cream cheese. Stir constantly until cream cheese has melted.
- Taste, add salt/pepper and honey/sugar to your liking.If soup is too thick, add more broth to your desired thickness.
- Serve warm with crusty bread and extra cheese. Or, if you're like me, with cheese and crackers.