A stroke of genius

We’re all very hungry people, but we don’t always have the time or the ingredients to make exactly what we want. Improvisation is a skill and an art perfected by MacGuyver and utilized by overworked college students too busy (or too lazy) to make the trek out to the neighborhood supermarket. What do you do when you open your refrigerator for a cup of milk and realize that you’d eaten the last of it with cereal last night? Well…

(Green Tea) Tomato Soup

Ingredients
2-3 large tomatoes
1 clove garlic, finely chopped
2 tbsp corn starch
1 tsp dried crushed oregano
dill weed
salt
pepper
2 tablespoons olive oil
2 scoops green tea ice cream*

Bring enough water to submerge all tomatoes to a boil. Put the tomatoes in for about 30 seconds, until the skin starts to wrinkle or split. Take the tomatoes out and peel off the skin, and any stems that are left. Cut the tomato into quarters, and using your fingers, remove the pulp inside along with the seeds, leaving only the flesh.

Heat the olive oil in a skillet, then stir the tomatoes in the hot oil for about five minutes, until juices start to come out into the pan. Take the skillet off heat and transfer the cooked tomatoes into a blender. Blend at high speed until everything is smooth, and pour it back into the skillet. Add half of the garlic, the oregano, salt and pepper to taste, and simmer for 2 minutes. In a bowl, mix the cornstarch with equal parts water until it is completely dissolved, and add to the tomato puree. Add another cup of water and stir over medium heat for another 2 minutes.

Add the two scoops of green tea ice cream to the pan and stir until completely melted. Pour the soup into a bowl, sprinkle the rest of the garlic and some dill weed to garnish, and serve nom. Makes one large bowl.

* The green tea ice cream is the result of our lack of ingredients. Perhaps a cup of milk or half a cup of heavy cream would have been more appropriate. However, the green tea ice cream was the only source of dairy in my fridge, and in the end, it added a welcome sweetness that balanced out the tartness tomatoes.

Grilled Cheese and Spinach Sandwiches

4 slices of whole wheat bread
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
6-7 leaves baby spinach

Arrange two slices of bread on a George Foreman grill. Alternatively, a spatula and a drop of olive oil on a hot skillet works just as well. Layer cheese thickly until slices are completely covered. Top with spinach and cover with the other slice of bread. Grill for three minutes or until you smell the toasty aroma. If using a skillet, flip the sandwiches halfway through. Dip in the tomato soup and enjoy! Makes two sandwiches.

Length of procrastination: 20-30 minutes

Ways to prolong procrastination: Complete a crossword while nomming.