Feeds:
Posts
Comments

Posts Tagged ‘Peppers’

On our drive back down from Canada… from the recent wedding we went to in Orangeville, Mike and I stopped off at this great little farmers market in Pennsylvania. It was a smorgashborge of raw foods…and we were really in the mood to get all the raw foods possible. During the wedding, a man dropped dead of a massive heart attack. All the guests and wedding party was there watching as medical professionals from the crowd started delivering CPR to no avail. It was a wake up call and a shock to everyone there.!

So, we decided to make a change in our lives… and we went crazy at the market buying up tomatoes, english pickles, peppers, butternut squash, onions, sweet potatoes, yellow beans, etc. And once we  arrived home, we  started making these wonderful meals. At the wedding they served a roasted butternut squash soap, that I tried to emulate. It was great!!!

Roasted Butternut Squash Soup

Ingredients:

2tbls extra virgin olive oil

1/2cup diced onions

1/4cup diced celery

1/4cup diced carrots

1 cinnamon stick

sea salt

4cups vegetable stock

1/2tsp coriander

1-1/2 cups roasted winter squash(put in oven to roast for 1-2 hours at 250 degrees)

Directions:

Heat the olive oil in a large sauce pan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt.

Add the vegetable stock and the coriander, and bring to boil. Simmer for several minutes. Stir in squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.

Puree the soup in a blender until smooth. The soup can be made ahead of time, cooled, covered and refrigerated for several days. It will thicken as it cools and may need thinning with stock or water when reheating.

Advertisements

Read Full Post »

First thing Saturday morning, I got up to hit the Pilates Studio for an hour of core strength training. Plus I needed to work off the Blizzard I had the day before while we were on the road. But that Blizzard is nothing compared to what I managed to whip up later today.

We managed to bring all the vegetables, lettuce, and fruits from Florida to Maryland so nothing spoiled.  And from there, for lunch I made a great Vegetable Salad with an Oil and Vinegar Dressing.

Vegetable Salad w/Oil & Vinegar Dressing

Vegetable Salad w/Oil & Vinegar Dressing

Vegetable Salad:

Ingredients:

1Red Bell Pepper

1Orange Bell Pepper

1/2Can of Chick Peas

5Small Cucumbers

2Tomatoes

1/4Red Onion

2Tbls Olive Oil

2Tbls White Wine Vinegar

1/4Tsp Coriander, Paprika, Crushed Pepper, Sea Salt

Directions: 

Wash, Peel and Chop up Peppers, Tomatoes, Cucumbers, and Red Onions in a bowl. Open can of Chick Peas, drain and add half of can to the bowl. Add Oil, Vinegar and Seasonings and mix.

I noticed some of the food I packed to bring to Maryland, there was a bag of Pearled Barley. So I cracked open my cookbook and looked up a recipe to make with Barley. I found the Barley Vegetable Soup and decided to make it, because again we hit Maryland just in time for it to snow on our parade. But I didn’t have all the ingredients it called for, so I improvised and mixed up something better!!!

Barley Vegetable Soup

Barley Vegetable Soup-Improvised

Barley Vegetable Soup:

Ingredients:

8Cups Vegetable Soup Stock or Water

2Stalks Celery

1Cup Green Beans or Mushrooms

1CupBarley, Uncooked

2Tbps. Parsley

1/2 Tsp. Marjoram or Coriander

1Cup Onions

2Parsnips or Turnips

1Cup Whole Peas

1Cup Carrots or Extra Celery

1Tsp. Sea Salt

1/2Tsp. Thyme

1/2Tsp. Cumin

1/2Tsp.  Garlic

Directions:

Chop Onions, dice carrots, celery, parsnips or turnips, slice mushrooms. Place in pot with small amount of water or soup stock and steam for about 10 minutes. Add the remainder of the water or soup stock and bring to a boil, add barley and allow coming back to a boil. Cover and turn down to low for about 45 minutes.  Add peas and mushrooms and all seasonings except parsley and continue cooking another 40 minutes. Mix in parsley just prior to serving.

Chocolate Cake w/Peanut Butter Frosting

Chocolate Cake w/Peanut Butter Frosting

While I was making that, Mike’s son wanted to make a cake. So I found a Betty Crocker Chocolate Cake Mix box and started adding the ingredients together: 3 Eggs, 1Cup Oil, and 1/2Cup Water. I had Mike’s son mix it together while I prepared the pan and 12 Ice Cream Cones to put the Cake batter into. We had some fun putting the batter into the Cones (we made a bit of a mess) but then got everything into the 350 degree preheated oven to bake for 25 minutes.   

Chocolate Cones w/Peanut Butter Frosting

Chocolate Cones w/Peanut Butter Frosting

We didn’t have any frosting, so Mike’s son looked up on U-Tube how to make a frosting. He settled on a Peanut Butter Glaze Frosting. He added 1Cup Peanut Butter, 1Stick Butter, 1/4Cup Milk and mixed it together for the Glaze. We poured it on the Chocolate Cake, the Chocolate Cake Cones, and I did a little decorating on them, because he just had a birthday! HAPPY BIRTHDAY!

Vegetable Salad w/Oil & Vinegar Dressing

Vegetable Salad w/Oil & Vinegar Dressing

So for dinner, we had the left over Vegetable SaladBarley Vegetable Soup and I managed to polish off 2 of the Chocolate Cake Cones.

Read Full Post »