Wednesday, June 24, 2009
I just made Sopa de Fideos (a yummy lowfat Mexican pasta soup) for our lunch today. It was an exhausting procedure. In the normal world it would take 10 minutes to cook and prepare, and add in a 5 minute clean-up and voila, lunch.
In the Gimpy world, it took 20 minutes just to gather the ingredients, 10 minutes to prepare, no time at all to make a total mess everywhere, and a 1 1/2 hour nap between preparation and clean-up.
GOOD NEWS.....I haven't had to take a pain pill yet today!!!
Sopa de Fideos
2 tablespoons or less olive oil
1 small package of broken up vermicelli
1/2 small onion, finely chopped
1 clove garlic, minced
1 quart boiling water
1 can diced tomatoes, undrained
3 cubes Suisa (Knorr) chicken bouillion (chopped to a fine grit powder)
In olive oil on medium heat, in a large saucepan, pour in the uncooked vermicelli and stir fry it until it becomes a golden toasty color, add the onion, stir for about 2 minutes more, add the garlic, stir for 1 minute more. Add the boiling water, the canned tomatoes, and the bouillion. Bring back to a boil and cook for 2 minutes or until pasta is al dente. Serve immediately.