Last night I made up the no-knead bread that Nick over at Macheesmo is always raving about. It takes forever, but it turned out pretty good. I think it would have been better if it hadn’t fermented for like 28 hours instead of 20, and because it was so late getting made up I skipped the proofing. I think it’ll be really nice for what I wanted though, and that’s all that matters. 🙂 We’ll definitely be trying it again.
To go with the bread (which I made into grilled cheese sandwiches), I also made up some homemade tomato soup, based on the recipe from EvolvingMommy. Mine is a bit different though–I found some Del Monte Italian Stewed Tomatoes at the grocery store for less than 75¢ each, so I used those instead of the fresh tomatoes. I also bought really big celery and carrots, so I used one celery stalk and two carrots. My little guy and I both liked it, but the hubster wasn’t totally convinced. He said it was bland…..it’s tomato soup….? Anyway, I didn’t notice an overpowering flavor of celery my way, so I’d probably stick to that for us (I’m not a celery fan), and I may not have cooked the veggies long enough because the soup wasn’t quite as smooth as the stuff from the can.
All in all, I’d recommend both of these recipes. They worked well for us, and made a filling, healthy lunch on a day that started out a bit chilly. 🙂 I’m anxious to see how it reheats so that I can decide whether or not to make up another batch to freeze.