Simple Measure

As cooks, Meg and I aren’t too fussy. Sure, we’ll follow a recipe every now and then, but we don’t get caught up in precise measurements (unless Meg’s baking), and we’re real quick with a substitution if our pantries fall short.

But that’s kinda where the similarity ends, wouldn’t you agree Meg?

I’m always amazed at the latest wonders she pulls from her oven. Baking is as mysterious to me as algebra. In addition to Meg’s baked creations, she has a stable of tried and true recipes. If Meg’s making minestrone, you better drop what you’re doing and run over there.

As far as my kitchen goes, Meg’s described it as a laboratory. It’s a place of constant experimentation. I come up with new dinners regularly. In fact, I don’t have many repeats. Jared and I will fall in love with that night’s new recipe, but it’ll be just a one hit wonder, and then we’re on to something else.

“You have Eureka! moments all the time,” says Meg. “The only problem is, you always say you’ll make it again for me but you never get around to it.”

Luckily Meg happened to be hanging around last Saturday when I was up to my usual kitchen tinkering.

It was really too humid for hot soup, but that’s what I felt like making out of all the fresh tomatoes and corn that had come in my box that day.

This meal is typical of what I’ve been up to lately: quick, spontaneous and satisfying. Both Meg and Jared asked me not to forget this soup, they enjoyed it so much. So here it is, the recipe stored safely for repeating.

Summer Corn and Tomato Soup

Serves 2 – 3. This soup goes well with a light green salad, crusty bread, and Cat Stevens on the stereo.

2 large tomatoes, seeded and chopped

2 cups vegetable stock

1 package Light Life “Fakin Bacon” tempeh strips (Or um, real bacon)

2 ears fresh sweet corn, cut into about 2 cups of kernels

1 medium green pepper, chopped

1 medium sweet white onion, chopped

2 cloves garlic, minced

2 Tbs butter

2 tsp vegetable oil

1 small Parmesan rind (or ¼ cup grated Parmesan)

1 tsp. dried summer savory

A couple hearty shakes of red pepper flakes

Salt and pepper to taste

Alternatives: Sub tempeh for real bacon or 1 cup black beans. For a more Mexican flavor, add chipotle powder or diced jalepeno.

1. Melt the butter in a heavy, deep saucepan over medium heat. Add the onions and garlic and sauté until fragrant, about 2 minutes. Add the green pepper and sauté for 1 more minute.

2. Add the tomatoes, Parmesan rind and vegetable stock and stir. Bring to a boil and then lower the heat and let the broth simmer for about 15 minutes.

3. While the soup’s cooking, heat the vegetable oil in another pan and cook the tempeh bacon according to the package directions. Chop cooked tempeh into 1 inch strips.

4. Add the corn kernels, tempeh and spices to the soup and stir. Simmer for another 10 minutes.