Roasted Red Bell Pepper Soup

Posted on April 5, 2012 by KzooKitchen

I seem to go through food phases where I become obsessed with a certain food. My current obsession? Red Bell Peppers. So, it was to my delight to find a recipe for a Roasted Red Bell Pepper Soup on Pinterest! It was got even better when I clicked thru to see that the recipe was from a food blog I read regularly, Five and Spice, who adapted the recipe from Oui Chef. (I of course altered it a bit more!)

This soup is phenomenal! Much like tomato soup, you can taste the sweetness of red pepper with a tad of spice. Topped with feta cheese and a little parsley, then paired with a Grilled Cheese Sandwich, it makes for the perfect meal.

While roasting the vegetables, the house was filled with an amazing earthy smell. And even though it’s called Red Bell Pepper Soup, I used a mixture of red, orange and yellow peppers. I wouldn’t use green bell peppers though. They just aren’t sweet and are too bitter for this recipe. I’ve read that peeling bell peppers is a pain, but I had no trouble. Maybe it was because I coated them thoroughly with olive oil? At any rate after they cooled for a few minutes, the skins easily slipped off.

More painful for me was the blending. I was excited to use the immersion blender my Mom gave me a few years ago (which I had never used). Unfortunately, I struck out. After about 10 minutes of trying, it was still too chunky. Throwing it in the blender gave me the rich, velvety texture I was looking for.

The original recipe called for chicken or vegetable sock. I subbed my favorite, Better Than Bouillon Vegetable Base. Super tasty it’s easy for those times when you don’t have stock on hand. I also find it salty enough that I never have to add salt in the recipe.

When you are tired of plain old tomato soup, I encourage you to give this a try! Continue reading →

Open Face Portobello Pepper Sandwiches

Posted on August 17, 2011 by KzooKitchen

Regular readers of my blog know that I’m a huge fan of portobello mushrooms. Their hearty flavor is an easy and tasty replacement for meat. This is a fairly easy sandwich to prepare for lunch or dinner.

This recipe serves 2, but can easily doubled or tripled.

You will need to start a few hours or the day before by taking two portobello mushrooms and washing them thoroughly. Place them in a dish and drizzle with balsamic vinegar and olive oil. Add a few dashes of pepper, cover and place in the fridge until you are ready. (Do not use salt as it will dehydrate the mushrooms. After a few hours they will loose their plump firm texture)

Heat up a grill pan and rub with olive oil. (If you don’t have a grill pan, you can easily substitute a barbecue grill or even saute in a pan.) Slice half of a red bell pepper into strips and place on the grill. Take half of a red onion and chop into large pieces or strips and add to the grill pan. Cut the portobello mushroom into cubes and place on the grill a few minutes later. (The mushrooms do not take as long to cook, so give them some time)

While keeping an eye on the mushrooms/peppers/onions on the grill, take a nice thick french or sourdough loaf and cut in half and then slice down the middle. (NOTE: this is an open face sandwich). Lightly brush with olive oil and place on the grill or under the broiler.

Once the bread is toasted, smear with goat cheese (I like the goat cheese with a hint on honey). When the mushrooms/peppers/onions are done (after about 12 to 15 minutes or so) smoother the bread with them.

Admittedly it didn’t photograph well, but I guarantee it’s an amazing tasty and filling sandwich which you should make for dinner tonight

Spinach and Cheddar Strata

Posted on July 17, 2011 by kzookitchen

Since it’s been so warm outside, I’ve cut back on my winter vegetarian staples of beans, legumes and soups. I feel the void of protein in my diet and have been looking for ways to add it back in. Despite their bad rap, eggs have 13 essential vitamins and minerals quality protein, unsaturated fats and antioxidants. Best of all they fill you up and keep you feeling full.

This dish is super versatile – serve for brunch with fresh fruit or later in the date with a nice tossed salad.

Ingredients

One 9 ounces box of frozen spinach
1/2 cups finely chopped onion
1/2 cup coarsely chopped red bell pepper
3 cups day-old bread cubes
5 large eggs, lightly beaten
1 cup milk
1 1/4 cups grated cheddar (3 ounces)
salt and pepper

Directions

Preheat oven to 400 degrees.
Spray a 5 x 8 glass baking dish with non-stick cooking spray.
Spread the bread cubes, spinach, onions and red bell pepper in layers throughout the dish.
In a bowl, whisk together eggs, milk , and 3/4 cup cheese.
Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
Pour mixture over bread and spinach and top with 1/2 cup cheese.
Bake for 25-35 minutes.

Can be served cold or warm. To reheat simply heat in the microwave for 30 seconds.

Next time I make this I may cut back on the spinach and add broccoli or asparagus.