A couple years ago, I had stuffed pepper soup at a local restaurant. Since they didn’t serve it often, I had to come up with my own version. After experimenting with numerous recipes, this is the result:
Stuffed Pepper Soup
1 ½ pounds ground chuck
1 cup chopped onion
1 large green pepper, chopped
4 garlic cloves, minced
2 tablespoons olive oil
1 cup uncooked rice (I used organic basmati)
1 15-oz can tomato sauce
1 32-oz carton beef broth
2 cups water
1 large beef bouillon cube (I used Knorr)
1 teaspoon salt Continue reading
I really wanted something salty and pretzels came to my mind. Of course it took me awhile to dig through my stacks of recipes-and I have a lot of them-to find this one. The original recipe called for butter, but the Earth Balance margarine tastes good.
1 1/2 cup warm water
1 1/2 packages active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups unbleached white flour
2 cups warm water
2 tablespoons baking soda
2 – 4 tablespoons Earth Balance margarine, melted
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt; stir to dissolve. Add flour; knead dough (I use a large stand mixer) until smooth and elastic. Allow to rise at least 1/2 hour. (I let the dough rise for at least an hour)
In a separate bowl, mix 2 cups warm water with 2 tablespoons baking soda. Stir often. Grease two large cookie sheets; set aside.
Once dough has risen (about double in size); pinch off bits of dough and roll into a long rope and shape. Dip shaped pretzel dough in baking soda solution; place on greased baking sheet. Allow to rise 10 minutes or more. Bake in a 450°F oven for 8 – 10 minutes. Brush with melted margarine and sprinkle with course salt, or for a sweeter option, cinnamon sugar.
Even though I am not at home, I am trying to get in some
cooking time. I made this roasted tomato-basil soup the other night
and will add this to my “I will make this again” list. I served the
soup with sourdough garlic bread from Whole Foods, but I think the
next time I will just add croutons.
tomato and basil
and Basil Soup
10 Roma tomatoes, halved lengthwise
4 tablespoons fresh basil, chopped
4 – 6 cloves garlic, minced
5 tablespoons olive oil
1/4 cup chopped onions
1/2 cup dry white wine
1 – 1 1/2 cup chicken broth
salt and pepper
Preheat oven to 400°.
Arrange tomato halves in a roasting pan. With the cut side up, sprinkle 1 tablespoon of the basil and the minced garlic evenly over the tomatoes. Then drizzle 4 tablespoons of the oil evenly over the tomatoes. Roast the tomatoes until they are soft when pierced with a fork and the skins slip off easily, 40 – 45 minutes. Remove from the oven and discard the skins.
In a saucepan over medium-high heat, add the remaining 1-tablespoon oil and sauté the onions until translucent, about 2 minutes. Add the roasted tomatoes, wine, and chicken broth; bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the tomatoes have broken down, the mixture has thickened, about 20 minutes. Season to taste with salt and pepper.
Purée the soup in a blender until smooth. Return to the pan and reheat.
Ladle the soup into bowls and garnish with the remaining basil.
We love soups! After all the measuring, peeling, chopping, and stirring, they are worth it. I usually end up with enough soup for two or three days which allows me do something else apart from making dinner.
rice and potato soup
Rice and Potato Soup
3 tablespoons olive oil
3 potatoes, peeled and diced
3 carrots, peeled and diced
1/2 onion, diced
1 celery stalk, diced
3-4 cloves garlic, minced
10 cups chicken broth
1 cup long grain brown rice
In a deep pot, cook the potatoes in the olive oil, turning occasionally, until brown, about 5 minutes. Add the carrots, onions, and celery; cook 2 – 4 minutes, stirring frequently. Stir in garlic.
Pour chicken broth into pot; heat to a boil, then turn down and simmer for 40 minutes. Add salt and pepper. Add rice and cook 12 minutes, or until rice is tender. Serves 4.
For the dairy crowd: sprinkle some Romano or Parmesan cheese on top.
If there is potato soup on the restaurant menu, it is almost always made with milk or cream-so far I haven’t found a place that doesn’t serve it that way-and I like potato soup! After several attempts with different recipes, I came up with my own version that you will, hopefully, find as easy to make and as incredibly delicious as I do.
4 cups chicken broth
2 tablespoons olive oil
1 medium onion, chopped
1 medium celery stalk, chopped
2 medium carrots, chopped
4 garlic cloves, minced
1 1/4 pound potatoes, peeled and cut into 1/2-inch chunks
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
Pour olive oil into a medium saucepan; add onion, celery, and carrots, and cook 10 minutes or until vegetables are tender, stirring occasionally. Add garlic; cook 1 minute, stirring. Add potatoes, broth, salt, pepper, and 2 cups water; heat to boiling over high heat. Reduce heat to low; simmer, uncovered, 15 minutes or until potatoes are tender.
In blender at low speed, with center part of cover removed to allow steam to escape, blend potato mixture in small batches until smooth. Pour puréed soup into bowl after each batch.
Return soup to saucepan; heat through over medium-low heat, stirring occasionally. Serve with a warm crusty baguette.
Kettle Cuisine Chicken Soup
Looking for a quick healthy lunch? Look in the freezer section for Kettle Cuisine soup. There are several varieties that are dairy-free, and they are surprisingly good. I’ve tasted the Tomato Soup with Garden Vegetables and the Chicken Soup with Rice Noodles. The Chicken Soup has chunks of carrots and more chicken in it than most chicken soups I have eaten.
chicken soup with rice noodles
What is even better is they are on sale through October for only $2.99!
New World Natural Health Foods
4057 Union Road
St. Louis, Missouri
Not exactly baking, but I love this recipe! It could serve six to eight if used as a first course, but I usually serve it as a main dish which feeds four to five.
1/3 – 1/2 cup olive oil in a large pot.
3 ribs celery, diced
1 large onion, chopped
1 fresh jalapeno pepper, seeded and chopped
4 – 5 cloves garlic, minced
2 large carrots, diced
2 large raw, boneless, skinless, chicken breasts, diced
Tortilla soup mixture
Cook: over medium heat for about 10 minutes
Combine, then stir into cooked vegetable/chicken mixture:
1 heaping teaspoon chili powder
1 teaspoon cumin
1/2 cup unbleached white flour
1 14-oz can tomatoes, chopped
4 10 1/2-oz cans chicken broth
Bring to a boil, then simmer for 1 hour.
salt, to taste
hot pepper sauce, to taste
Crumble corn tortilla chips over top. Add nondairy sour cream, nondairy cheese, and/or diced avocado.