Tuesday, December 2, 2014

Creamless Creamy Tomato Soup and macaroni salad from America's test kitchen and Onigirazu

This tomato soup is from a special edition of America's Test Kitchen Magazine called "All time favorite recipes". I love this tomato soup and I made it a few times already. One time, I made it for a friend who just had a baby and she and her family loved it.

This tomato soup use canned tomato and does not have any cream but it is creamy and great.

In America, I think it is common to have tomato soup and grilled cheese sandwich, however my son doesn't like cheese so we didn't make grilled cheese with it. But I am sure the grilled cheese will taste great with this tomato soup.

It is great with crouton and the recipe called for homemade crouton but I was too lazy to make it homemade so I just used store bought crouton.

My son love it. I am sure we are making this soup again and again especially during the winter season.

I love America's test kitchen or Cook's illustrated magazined because they try lots of different methods and come up with the ultimate one. They explain all the details and troubles they went through in the process and it is very interesting and educational, I think.

This book is a collection of their favorite recipes and it is a great one to own. I love it. I haven't made all of them yet but I sure would love to try all the recipes in there.

Well, another thing I made is "Onigirazu". This is a new version of rice ball and it seems like it is very popular in Japan at the moment. Regular rice ball is triangle or round but this one is square and you just place seaweed, then add some rice, then add some ingredients you like and add more rice on top and then wrap them with seaweed like a present. Here is how it looks.

I think the reason why it got popular is  because you can add more stuff in it and it is easier to eat than regular rice ball.

This was had Spam and lettuce in it. Spam Onigiri is very popular in Hawaii. Hawaii's spam onigiri looked like nigiri sushi. They put Spam on top and wrapped it with thin slice of seaweed.

Well, the spam was too salty but I like this shape of onigiri. I think you can come up with many different like of stuffing inside.

I also made some sushi roll since we had avocado and imitation crab. I don't know why but it was so difficult to roll these sushi. I guess I am out of practice. I got so frustrated rolling those sushi. I almost gave up but my husband calmed me down and I finished about 6 rolls. 3 of them came out OK but the other 3 were disaster. Oh well.

I also made macaroni salad from the same book which I introduced earlier.
This came out great. I Actually added more vegetables than the recipe called for.

I think this is great for potluck party or BBQ or something like that. It was really good but the portion I made was huge. We had to eat macaroni salad everyday.... Well, I am glad my husband loved it so he didn't mind eating them everyday :-)


  1. Thank you for this great post! I teach English in Tokyo, and one of my Japanese students was talking about onigirazu, but I didn't understand how it is different from onigiri. It seems so much easier, and I think that I can put almost anything in onigirazu. Thanks again, and I really like your blog! =)

    1. Hi Scout! Thank you so much for your comment! How is the life in Tokyo? I hope you get to experience great things while you are there. I am so happy that I was able to help you understand what onigirazu is. And yes, since Origirazu has more space inside, it is easier to add whatever you like in it. If you search on line, there are so many different kind of filling for onigirazu. There are so many possibilities. Anyways, enjoy your stay in Japan :-)