Tomato Feta Dip

I volunteer in a program at my college that helps students with special needs. A few weeks ago, I was helping one of the instructors teach a nutrition class on dairy. She first began the class by stressing the importance of trying new foods, no matter how different they may seem- something I totally agree with. She then asked the class for different types of cheeses. Here, I mentioned sheep cheese. At this, she made a face and said “ewww” as if this was the weirdest thing she ever heard of. She then said that I had a “unique” taste of food and that sheep’s cheese was something that she wouldn’t ever try. Now, what I didn’t like was that a lot of the students mirrored her reaction, thinking that if the teacher thought it was disgusting, it must be. Following this, she said that her favorite type of cheese was feta and then turned to me to confirm that it came from cow. I had the great pleasure of telling her that feta comes from sheep 🙂

Moral of the story: Try and be open to new and “different” things! (Especially when people look up to you as a role model). Oh, and know where your food comes from 😉

After this little win, I was really in the mood for some feta/sheep cheese. As you can see, this dip was the result. I have no measurements for this recipe because it all depends on the size of your serving plate and taste preference.

Tomato Feta Dip 

Ingredients:

olive oil

onion, chopped

garlic powder

thyme

basil

oregano

black pepper

tomatoes, diced

feta cheese, crumbled or shredded

Directions:

Pour olive oil in a dish or serving platter until the bottom is completely covered. Next, scatter small bits of onion on top. Sprinkle on a coat of garlic powder, followed by thyme, basil, oregano, and pepper to taste. Add a layer of tomatoes and then feta cheese. Again, sprinkle with garlic powder, thyme, basil, oregano, pepper, and a quick drizzle of olive oil. Serve with toasted bread, crackers, or (in my case) a spoon.

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Tomato Soup

All this week, I have not been feeling well. Very odd because I have not been sick in years (maybe it was just severe allergies?) Regardless, this week made me realize how much I want to be a little kid again.

WARNING: rant ahead. Feel free to skip to the recipe if you have no interest in hearing someone’s minor life problems.

Now back in the good old days, being sick meant staying home from school, watching TV all day, and scarfing down hot soup while being nursed back to health. Not so much anymore. I still had to drag myself to school (God forbid you tell a professor you were too sick to attend class), give presentations, take some exams, and do large quantities of studying and homework. Not to mention, come home to find that large bills for car insurance and eye care are on their way. And not one ounce of hot soup to be found 😦 What I really wanted was for someone to make me this tomato soup (I couldn’t in fear of getting someone else sick).

School, work, and bills. I know, I know, suck it up, right? But even so, wouldn’t it be nice to be a kid again, even for a day? Ok. I’m done my rant. Thanks for putting up with me (if anybody actually read this). I promise I don’t do that often. Now, on a lighter and yummier note…

Tomato Soup

Ingredients:

1 tbsp olive oil

2 garlic cloves, minced

1 onion, chopped

2 28oz cans of plum tomatoes with juice

1/2 cup chicken broth

1 tbsp balsamic vinegar

salt and pepper to taste

basil to taste

Directions:

In a large pot, heat oil. Add garlic and onions and sauté for 5 minutes. Add in tomatoes and juice. Crush the tomatoes with the back of a spoon. Add in chicken broth, balsamic vinegar, and salt and pepper. Bring to a boil, and then reduce to a simmer for 15 minutes. Puree with an immersion blender (if you don’t have one, transfer to a blender) until desired consistency. Add and mix in basil before serving.