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Tostones: How
Foreign Foods Win Favor
BY DANA JACOBI
FOR THE AMERICAN INSTITUTE FOR CANCER RESEARCH |
Inhaling
the aroma of a steaming bowl of canned tomato soup, while gazing
at its velvety orange-red color, recalls for many people comforting
childhood memories. In fact, tomato soup ranks high on the list
of American comfort foods.
It
warms our psyches as much as our bodies, and has the natural
sweetness of tomatoes - which are, as everyone by now knows,
a fruit.One of the greatest culinary challenges is achieving
a home-made version of favorite comfort foods. Mother's recipe
for chocolate chip cookies, for example, is better than any commercial
brand - and a lot more healthful. Similarly, I enjoy the challenge
of creating a tastier and more healthful tomato soup in my own
kitchen.
Unfortunately,
food manufacturers rely mostly on salt and sweeteners to provide
flavor - relatively cheap additions for the producer, but often
high in health risks for the consumer. Happily, it is not difficult
or time-consuming to make tomato soup at home that is low in
sodium but still offers a satisfying flavor.
There
are smart, healthful ways to add flavor to foods without adding
unnecessary calories or excessive sodium levels. Onion, garlic,
herbs and spices, for example, add valuable nutrients, and the
phytochemicals that help protect us from serious chronic diseases,
as well as rich and robust flavor.
So make good on your New Year's resolution to eat more healthful
foods, and give yourself an added treat: enticing aromas that
fill the kitchen and the satisfying flavor of homemade tomato
soup.
This
classic tomato soup uses just enough butter and fat-free cream
to ensure rich creaminess, and a very modest amount of sugar
to bring out the natural sweetness and flavor of tomatoes.

Old-Fashioned
Tomato Soup - Makes
4 servings.
- 1
Tbsp. butter
- 1
onion, finely chopped
- 2
large garlic cloves, chopped
- 1
can (28-oz.) diced tomatoes
- 1
Tbsp. sugar
- 1
tsp. dried thyme
- 1/8
tsp. ground mace
- Pinch
of cayenne pepper
- 1/2
cup fat-free half-and-half cream
- Salt
and freshly ground black pepper
- 3
Tbsp. snipped dill, for garnish (optional)
Melt
the butter in a small Dutch oven over medium-high heat. Sauté
the onion until translucent, 4 minutes. Add the garlic and sauté
until the onions are golden, 5 to 6 minutes. Add the tomatoes
with their juices, the sugar, thyme, mace and cayenne. Bring
to a boil, cover, and simmer the soup until the tomatoes and
onion are soft, about 15 minutes.
Let
the soup sit 20 minutes, uncovered. Transfer it to a blender
(or use an immersion blender) and reduce the mixture to a purée,
either pulpy or completely smooth, as desired. Blend in the half-and-half.
Season the soup to taste with salt and pepper.
Serve
the soup hot, sprinkling one-fourth of the dill over each bowl,
if using.
Per serving: 105 calories, 3 g. total fat (2 g. saturated fat),
18 g. carbohydrate, 3 g. protein, less than 1 g. dietary fiber,
586 mg. sodium.
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Something Different
is written by Dana Jacobi, author
of 12 Best Foods Cookbook and contributor to AICRs New
American Plate Cookbook: Recipes for a Healthy Weight and a Healthy
Life.
The American Institute for Cancer Research
(AICR) is the cancer
charity that fosters research on the relationship of nutrition,
physical activity and weight management to cancer risk, interprets
the scientific literature and educates the public about the results.
It has contributed more than $86 million for innovative research
conducted at universities, hospitals and research centers across
the country. AICR has published two landmark reports that interpret
the accumulated research in the field, and is committed to a
process of continuous review. AICR also provides a wide range
of educational programs to help millions of Americans learn to
make dietary changes for lower cancer risk. Its award-winning
New American Plate program is presented in brochures, seminars
and on its website, www.aicr.org.
AICR is a member of the World Cancer Research Fund International.
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