Saturday, April 11, 2015

Roasted Red Pepper Bisque

I got this recipe from a friend.  It is absolutely wonderful.  The original recipe can be found here, I just made a slight variation by omitting the 1/4 cup of dry white wine,  using more sour cream, and topping with seasoned croutons.

I learned that roasted red peppers freeze wonderfully, making this an easy go-to soup (more like a bisque)!

  • 4 large red bell peppers, roasted seeds removed
  • 1 tsp olive oil
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 2 garlic cloves, chopped
  • 1 tsp herbs de provence (look below for mix recipe)
  • 1/4 cup fresh parsley, chopped or 2 T. dried parsely
  • 3 cups fat free chicken broth (or vegetable stock)
  • 1 medium russet potato, peeled and chopped
  • 1 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 cup sour cream
  • 3 T. fresh basil (I am waiting for fresh herbs from the garden)
  • 2 T. agave syrup or 1 1/2 T. sugar
  • 1/4 cup Parmigiano Reggiano cheese
  • seasoned croutons, optional

    Roast the red peppers (great how-to link here at Tori Avey).  I roasted mine on the my gas top stove and it worked okay.  But next time I am going to use the oven to broil them.  

    Cover the bowl with a lid or a dish to make it airtight to build up steam. Let the peppers rest in the bowl for 10 minutes. Uncover, remove from the bowl and the skin will slide off easily. Cut the pepper in half to core and remove seeds.

    Heat 1 tsp of oil in a large heavy pot over medium-high heat. Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes. Add the broth, roasted bell peppers, potato. Bring to a simmer over high heat .Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.

    With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth. Season with salt and pepper to taste. Add the grated parmesan and ladle into bowls.

    • Serve soup with grilled cheese sourdough sandwiches!  Yum.

    • Herbs de Provence Mix
    • 2 tablespoons dried thyme
    • 2 tablespoons dried savory (I haven't looked for this yet)
    • 2 tablespoon dried oregano
    • 2 tablespoons dried rosemary
    • 2 tablespoons dried marjoram or 1 TB. dried oregano
    • 2 tablespoons dried basil
    • 1 tablespoon dried lavender flowers (optional)
    Mix in a bowl and store in an airtight container.  This recipe could easily be cut in half.  I just combined a few different recipes I found on-line.  I just made a mix with the herbs that I could find in my cupboard.  Just do your best, it will still taste wonderful!

    Thursday, April 2, 2015

    Crunchy black bean tacos

    I tried this recipe from my Six Sister Stuff recipe book.  They were yummy and healthy...a plus!  You can find the recipe on their website HERE.

    Crunchy Black Bean Taco Recipe:
     (Makes 8 tacos)

    1 (15 ounce) can black beans, rinsed
    1/2 cup red onion, minced
    1 teaspoon cumin
    1 teaspoon paprika
    2 Tablespoons cilantro, chopped
    4 ounces pepper jack cheese, grated
    Nonstick cooking spray
    8 corn tortillas
    1 avocado, sliced
    Sour cream

    1.  In a medium bowl, combine beans, red onion, cumin, paprika and cilantro.  Grate cheese and place in a small bowl.
    2.  Heat a large, non-stick skillet over medium-high heat and spray with nonstick cooking spray.
    3.  Place one tortilla at a time on the hot skillet and add about 1/4 cup of bean filling to one half of the tortilla.  Top with a sprinkle of grated cheese.  Use a spatula to carefully fold the tortilla over so it forms a shell.  Press down lightly on the tortilla with the spatula so it holds its shape.  Cook each taco for about 3 minutes per side or until golden brown and crispy.
    4.  Serve with avocado, salsa, sour cream or any toppings you prefer.