Asparagus with Goat Cheese and Balsamic Tomatoes

Picture and Recipe by Christina at: http://thiswomancooks.blogspot.com/2011/03/asparagus-with-goat-cheese-and-balsamic.html?showComment=1300972710655#c6798529586695196712

Excited about this healthy, colorful meal.

Christina posted this recipe at her blog: Source: Cooking Light

1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 teaspoon minced fresh garlic
2 tablespoons balsamic vinegar
1/4 teaspoon salt
3 tablespoons crumbled goat cheese
1/2 teaspoon black pepper

Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.

Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.

The Souper

Home Economics 101 - Save Money, Greater Quantity and Impressive Flavor

Bowl of Chicken Soup - picture by Shannon at "Cooking With Friends" foodblog

Above is a picture of a bowl of Chicken Soup. I chose this picture to share with you as I compare the cost of preparing homemade chicken soup with purchasing restaurant/supermarket prices for pick-up and carry-out prepared chicken soup. I base my comparison prices on one quart size of chicken soup purchased with my one gallon of homemade chicken soup. The results are below, but first here is why I chose to blog about chicken soup for my first "Home Economics 101" entry:

How silly I felt finding myself without chicken soup in my freezer when I needed it ASAP. It has been an extremely long, cold and dreary winter here in the North East. Colds and viruses are quietly spreading from relatives and close friends as well as strangers in the market places. Ugh. Washing hands, covering nose and mouth when sneezing and coughing sometimes is not enough to keep those pesky germs away.

Finding myself with repeated colds and viruses, all I wanted to bathe my raw throat was a steaming bowl of chicken soup. To my disappointment, my freezer was bare!!! No supply of chicken soup to quickly defrost. I am "The Souper" How embarassing for me. When I needed my comfort food it was not there!

Temporarily, prepared take-out chicken soup from a high-end supermarket was a substitute for my precious liquid remedy - homemade chicken soup. Consuming quarts of the ready-made chicken soup was costly. As soon as I felt up to it, I gathered my fresh ingredients (chicken, carrots, celery and onions), put them in a large pot with cold water, and in about one and a half hours feasted on the best homemade chicken soup. The clear richness of this liquid was a true testimonial to quality-cooking at home. This is my go-to remedy for soothing a scratchy throat, opening-up stuffed sinuses, and taking away the chills running through my shivering body. Let the healing begin :)

Cost break-down on Chicken Soup Purchased vs Homemade:
One Quart Restaurant Take-out: $13.00 (about two large bowls)
One Quart Supermarket Take-away: $7.99 (about two large bowls)
One Gallon Homemade: $10.98 (about eight large bowls)
(homemade based on fresh chicken parts of mixed chicken breasts & legs; four large carrots, one large celery stalk, one large onion and water.)

Here is the link to my Chicken Soup Recipe:

http://prep2eat.blogspot.com/2010/09/chicken-soup-fresh-way.html