Perfect for a Rainy Day: Tomato Basil Soup, originally uploaded by krisalis903.

This has been one of those weekends that I love: cold, rainy, cozy. I don’t know if I could stand to live in this weather for longer than a week, but it’s nice to have it for a weekend.

This afternoon, I wanted a lunch that wasn’t so filling so I opted for tomato basil soup. This recipe is supposed to be based on La Madeleine’s famous version (and honestly, I think it comes very close) so consume it with caution because it has cream and butter in it. Serve it with a few garlic croutons and a salad for a more filling meal.

Tomato Basil Soup

4 cups crushed canned tomatoes or 4 cups diced tomatoes
4 cups of chicken stock or vegetable stock
12 – 15 fresh basil leaves, roughly chopped
1 cup cream
1/2 cup butter
salt and pepper to taste

Combine tomatoes and chicken stock in a large sauce pan and simmer on medium for 30 minutes, stirring occasionally. Add basil leaves and puree in a blender in small batches until smooth. If you use a hand blender, you should be able to do this right on the stove.

Continue to simmer. Add cream and butter and simmer until incorporated. Serve with garlic croutons.

Carnitas in the Pot, originally uploaded by krisalis903.

I’ve seriously been on a taco kick for about two weeks now. It would probably be considered a sickness by the medical community.

I saw that pork shoulder was on sale for $1.29 a pound at Tom Thumb this morning so I put on my running sneakers and bought a 9 lb. roast. And no, I did not consume all 9 lbs. of meat. I used part of it for carnitas, and the other part I’ll probably use for pork adobo (Filipino carnitas).

I had intended on also making Mexican chocolate ice cream, but a cold front swept in overnight and suddenly I found myself in 32 degree weather. I didn’t feel like having ice cream in freezing weather.

Instead, I opted for Mexican hot chocolate (I already had the chocolate) and Mexican wedding cookies. I’d told my friend Gonzo about my culinary plans this weekend, and he suggested I make these cookies his dad used to make once a year.

Surprisingly I had all the ingredients on hand for these cookies. And actually I had just enough sugar left for one batch!

I also decided to substitute pecans for the almonds in the recipe. I still had a ton of pecans left from when Gonzo gave me a gallon bag a couple months ago so I wanted to use them. Plus I just love pecans.

The dough was super crumbly and delicious. One could never go wrong when butter and sugar are involved anyway. But a couple hours in the fridge kept it easy to work with.

Tacos carnitas, Mexican wedding cookies, and Mexican hot chocolate. Seriously, when do I get my honorary Mexican card? I think it’s well past due

Sushi Casserole I, originally uploaded by krisalis903.

This is one version of sushi casserole, adapted from this recipe here.

There’s another version of this casserole that I really like so I’ll have to post that one later.

Simmering Soup, originally uploaded by krisalis903.

Sinigang is one of those dishes that you have to know how to make if you’re a Filipino. If you’re unfamiliar with it, it’s a soup with a sour component, often coming from tamarind paste or soup mixes. This soup is inexpensive, super easy to make, and just about every Filipino will say their mom had the best recipe.

I can’t quite say my mom’s recipe was the best or the most original, but it always hits the spot. The great thing about her recipe is she was consistent about sticking to the same formula every time: meaty bones, onions, tomatoes, and greens. Her recipe also uses a packaged soup mix, which, for most part-time home cooks like me, can be a time saver. Yeah I could’ve gone the minimally processed route and make my mix from scratch, but that’s not my objective here. My objective was to recreate something delicious that would remind me of home.

Below is what you’ll need if you want to attempt sinigang soup:

Sinigang Soup

1 lb. meaty bones (beef shanks, pork bones, even ox tail would be good–but more expensive than the former)
6 oz. baby bok choy
1 large tomato
1 large onion
6 oz. green beans
1 package of sinigang soup mix (sometimes called tamarind soup base)

Add about 2 quarts of cold water to a large stew pot. Add meat to pot and bring to a boil. Turn down to a medium low simmer until meat is fork tender, it could be up to 1 hour depending on what kind of meat you choose.

Once the meat is tender, or near tender, add vegetables and simmer for another 30 minutes.

Add entire package of soup mix and let cook for another 10 minutes. Serve with rice and a dash of soy sauce.