Posts Tagged ‘red peppers’

Tasty Tuesday: Mixed Potato Soup with Roasted Red Pepper

Tuesday, August 7th, 2012

My hubby made this soup on a whim the other day. As usual he whipped it together without using a recipe and simply making use of whatever we had available in the fridge/pantry. Luckily we had just purchased a brand new high-quality vegetable peeler because there was a lot of peeling involved. The soup turned out sooo yummy that I asked him to write it down so I could attempt to repeat it. I made it again last night for dinner served with a side of cashew nut quinoa and a spinach salad. My kids totally licked their soup bowls clean. Our dinner guest also raved at the deliciousness of the soup.

Ingredients:

Coconut Oil (or olive oil)

1 onion, chopped

4 cloves garlic, chopped

1 Tablespoon of curry

1 Tablespoon of ginger

1 large sweet potato, peeled and chopped

4 carrots, peeled and chopped

4 red potatoes, peeled and chopped

1 roasted red pepper, chopped

1 Tablespoon of soy sauce

1 Tablespoon of sesame oil

3 cups of water (depending on how thick you want it)

1/2 can of coconut milk

salt, to taste

Directions:

Sautee onions and garlic in coconut oil. Add currry and ginger and saute one minute stirring to evenly coat onions and garlic. Add all remaining veggies and saute for 2-3 minutes stirring occasionally. Add soy sauce, sesame oil, and water. Bring to a boil. Then cover and cook for approximately 20 minutes until carrots are soft. Transfer to blender and blend smooth. Return to pot and mix half a can of coconut milk and salt to taste. Simmer funcovered or 10 more minutes. ENJOY! 🙂

Quick Tips:

  • You can easily roast your own red peppers at home for WAY cheaper than buying jarred roasted red pepper. I usually roast more than one at a time…might as well do a couple at a time if you are going to heat up the oven. I have also roasted them in a toaster oven and on the grill.
  • There is a lot of peeling involved in the preparation so be sure you have a good peeler to make this step quick and easy.
  • You can roughly chop the veggies since you will be blending everything anyway. However if you chop vegetables into large chunks, it might take a tad longer for them to soften.
  • Be sure to use a high quality curry…it makes a world of difference in the flavor.

Would love to hear your feedback if you give this recipe a try! 🙂

-Sarah

Tasty Tuesday: Veggie Kabobs

Wednesday, July 11th, 2012

Summer time in Chicago means making a big old plate of Veggie Kabobs for my family members. The tradition started several years back when preparing for a family grill out, my mom asked me what we (myself and the kids) would eat since we don’t eat meat. No problem, I said, I can make some veggie kabobs.

Turns out the veggie kabobs were a big hit with my extended meat eating family. Even my older brother who is a die-hard carnivore loved them. When he first put a few kabobs on his plate he points to a chunk of tofu and asked me if it was cheese. Knowing if I told him it was tofu he wouldn’t touch it, I brushed him off with a casual “yeah, kind of”. Later he says to me “That cheese was really good grilled like that“. At that point I did confess it was tofu! We still tease him about it every year when we have our family grill out.

Ingredients: 

2 Red Peppers

2 Zucchinis

1 Large Onion

12-15 mushrooms

4 red potatoes

1 package of extra firm tofu (be sure to select a non-GMO, organic variety)

Marinade Ingredients:

1/2 cup of olive oil

3-4 cloves of crushed garlic

Juice from 1 lime (or more to taste)

1/2 bunch of cilantro, chopped

2 tablespoons of your favorite all-purpose seasoning

salt and pepper to taste

12+ skewers

Directions: 

Boil potatoes until they can be pierced with a fork. Set aside to cool. Pre-boiling the potatoes allows them to grill for the same length of time as the other veggies. If you don’t pre-boil potatoes before grilling you will end up with burnt veggies and soft potatoes or perfect veggies and hard potatoes. 🙂

Mix marinade ingredients in a small bowl and set aside.

Cut all veggies (including cooled potatoes) and tofu into large bite size chunks. You don’t want to cut them too small because they will then be hard to place on the skewers or fall off while grilling. Put veggies and tofu in a large container that has a lid (ie- Tupperware, corningware, pyrex, etc) and pour marinade over them. Close container with lid and shake to evenly coat veggies and tofu. Allow to marinate in the fridge for at least a half hour or up to several hours.

When done marinading, thread veggies and tofu onto skewers and grill for approximately 10 minutes. Serve with a side of quinoa or brown rice.

*If you are hosting a BBQ, veggie kabobs offer a nice alternative for any potential vegetarian guests. So skip the over-priced, over-processed, pre-packaged veggie burgers and grab some fresh veggies and tofu to grill instead. Not only are they healthier and tastier, they look amazing!

-Sarah