Hi gang.......
Phew! I'm beat.
I'm also still very tired and have found myself waking up earlier than I like. Lots on my mind but that is neither here nor there. I'm fine just preoccupied with both family and garden stuff. Anyhow............as promised to Pod/Kristi a roasted red pepper soup recipe.
This is kind of a 'master recipe' I use. Feel free to expand and or elaborate upon it as you like. At times I have doubled and/or tripled it and froze some. At times I've substituted heavy cream for the chicken stock to make a 'cream of red bell pepper soup' although it is more than thick enough (almost sauce like) the way I make it. At times I've added a splash of good, tart white wine or different herbs, etc. You just personalize it how you like it. and to your tastes.
I'll list it the way I make it and how I top/personalize it to my tastes.
AG's Roasted Red Bell Pepper Soup
8 large red bell peppers; cleaned, seeded, membranes removed
1/2 a large or 1 entire small onion; chopped fine
3 Tablespoons Extra Virgin Olive Oil
5 - 7 cloves (depending on size) of garlic; leave skins/peels on
4 - 6 cups of chicken stock/broth
2 teaspoons or more of hot sauce or a few dashes of cayenne pepper to taste
1 teaspoon Kosher salt; or to taste
1 can (28 ozs.) crushed tomatoes in juice; good quality
1 teaspoon dried oregano
For finishing/garnish: fresh sliced basil; dollop of sour cream; hot pepper seeds;, creme fraiche or heavy cream; mozzarella, feta or Parmesan cheese; bacon bits.
Instructions:
1.) Preheat oven to 400 degrees Fahrenheit.
2.) Wash, core, seed and remove the seeds and membranes from the peppers. Put them on a foil lined baking sheet and press down to make them lie as flat as possible.
3.) Place the garlic in the empty spaces among the peppers. Bake in the oven for 30 - 45 minutes until skin is charred. Turn once or twice during the cooking so it gets charred on all sides.
4.) While the peppers are cooking saute the onions in the olive oil until translucent. When done remove and set aside to cool.
5.) When peppers and garlic are done put them in a plastic container with a lid. Leave them in there with the lid on 15 to 20 minutes. When the peppers and garlic are cool to the touch peel the skin off.
6.) Cut up the peppers. Put the peppers, onion and garlic in a food processor with just a splash of chicken broth. Process for 3 minutes until smooth and there are no chunks. Pour this in your stock pot or Dutch oven.
7.) Finish pureeing your peppers and then add the 4-5 cups of stock to the pot. Add the tomatoes to the pot. Taste and adjust seasonings. Can add a pinch of sugar/Stevia if it tastes a bit acidic. Otherwise can add you hot sauce or cayenne pepper here. Add the dried oregano. Add your salt and black pepper if desired.
8.) Warm on low for a few minutes. When done ladle into bowls and then finish as you like. I like fresh basil and a little Parmesan on mine.
Enjoy.
Yesterday's dinner was my famous Greek lemon-herb basmati rice pilaf alongside chicken kebabs (boneless/skinless thighs) we made on the grill along with some very yummy veggie skewers.
It was gooooood! Even better with a great glass of Merlot. This was my plate.
Dinner just getting started on the grill......
And when it was done, we pulled it from the grill and filled up the platter. As you can see we have plenty for lunches today.
Today's dinner will be shrimp fajitas! I have to go clean the shrimp and then marinate them so they are ready to go when husband gets home. He will grill them up. I'll also chop up the veggies for the grill. Salsa is chilling in the fridge. Low carb tortillas on stand by as is the cheese and other toppings.
Plenty of rice left over from yesterday so I'll just have that for our side. May make a little more to carry us into Monday for lunches.
Beyond today have put no thought into menus as I have said, I've been rather preoccupied. Will have to poke around in the freezer and go from there.
