Spicy carrots

Ingredients

4-5 lg carrots chopped
1 1/2 cup seasoned rice vinegar
1/2 cup olive oil
2+ cloves garlic, sliced
1/8 cup parsley
1 tbsp sugar
1/4 cup chopped cilantro
1/2 cup onion sliced into 1/2 rings
1/4+ cup jalapenos w/ juice sliced lengthwise

How to prepare

Bring all ingredients to a boil except carrots . Pour mixture over carrots and let sit at least 2 hrs. Enjoy! These keep for a very long time, at least 2-3 weeks, put in airtight container. Refrigerate before eating.

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Carrot and red pepper soup

Ingredients

The carrot soup 8888
4 tbsp unsalted butter
6 cups water
6 large carrots 1/2″ dice
1/2 half yellow onion 1/4″ dice
1 tsp salt
1/8 tsp freshly ground black pepper

1 1/2 tsp fresh lemon juice
the red pepper soup 8888
2 tbsp unsalted butter
3 medium red bell pepper, diced
2/3 cup water
1/4 tsp salt
red wine vinegar to taste

1/8 tsp freshly ground pepper
garnishes 8888
chopped fresh chervil leaves
creme fraiche (thinned with warm water)

How to prepare

Prepare the carrot soup: melt the butter in a 6-quart stainless steel soup pot. Add 1 cup of the water, the carrots and onion. Bring to a low simmer; cover and stew for 30 minutes. Remove the cover from the pot. The vegetables should be very tender and the water almost entirely evaporated. If not, continue cooking them until they are. Add the remaining 5 cups of water and bring to a boil. In a blender or food processor, puree the soup in batches for 3 minutes each. Season with salt, pepper and lemon juice. The soup should have a velvety consistency and be slightly thicker than heavy cream. Set aside.
Prepare red pepper soup: in a 3-quart saucepan, melt the butter. Add the peppers and water, bring to a simmer, and cook, uncovered, for 20 minutes or until the peppers are very tender. Most of the water will have evaporated during this time. In a blender or food processor, puree the peppers with 1/2 cup of the water and pass the puree through a medium-fine sieve to catch any bits of skin. Return the soup to the pan and add salt. If the pepper soup lacks depth, correct it with a few drops of red wine vinegar. If necessary, thin the red pepper soup with a little of the remaining water so its consistency is similar to that of the carrot soup. Presentation: pour two-thirds cup of the carrot soup into each of 8 warmed bowls. Stir 2 tbsp of the red pepper soup into the center. Garnish with chervil and creme fraiche if desired. Draw the cream over the surface with the tines of a fork. Yield: makes 8 servings.

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Red pepper & tomato bisque

Ingredients

2 1/2 lbs red bell peppers
3 tbsp olive oil
1 lg onion
3 lbs tomatoes, peeled, diced
2 tsp sugar
1 1/2 cups stock (veg., Beef, chicken)
2 bay leaves

1/2 tsp salt
1/4 tsp pepper
2 tbsp dry sherry
1 tbsp vinegar or wine
1/4 tsp hot pepper sauce
croutons or crostini
1/4 tsp liquid smoke (optional)

How to prepare

Roast and peel bell peppers. Puree in processor or blender. Heat oil in heavy pan over medium-high heat. Add chopped onion and saut

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Minestrone with cabbage

Ingredients

9 cups homemade beef or chicken
1 1/2 cups dried white beans (great northern or baby limas)
3/4 cup extra virgin olive oil
3 medium onions, sliced thin
3 cloves garlic, minced
3 cups diced zucchini

3 cups fresh green beans (about 12 oz), cut into 1″ lengths
3 cups coarsely chopped cabbage
1 1/2 cups thinly sliced carrot
1 1/2 cups chopped celery, w/leafs
1 1/2 cups diced pared potato
1 1/2 cups chopped, seeded & peeled italian plum tomatoes
1 large sprig fresh rosemary or 1/2 tsp dried, crumbled
salt (optional)
freshly ground pepper
fresh grated parmesan or reggiano

How to prepare

1) make stock
2) soak dried beans overnight, drain or place beans in saucepan with water to cover, boil 1 minute stirring once, let stand, covered for 1 hour. Drain.
3) heat oil in heavy saucepan over medium heat to rippling. Reduce heat to med-low; stir and saut

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Pasta with tomatoes, pine nuts & artichoke hearts

Ingredients

1/4 cups olive oil
1/2 cup pine nuts
4 garlic cloves, minced
2 large tomatoes, seeded and chopped
2 6-oz jars marinated artichoke hearts, drained
1/4 cup chopped fresh basil

2 tsp chopped fresh oregano or 1/2 tsp dried, crumbled
salt and pepper
9 oz angel hair pasta, freshly cooked
grated parmesan

How to prepare

Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and saut

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Linguine with roasted vegetables

Ingredients

1 lb linguine
1 cup chicken stock
10 lg cloves garlic, cut in half
2 tbsp balsamic vinegar
1 lb cherry tomatoes, cut in half
1 lb asparagus, cut into 2″ lengths
1/2 lb zucchini cut into 2″ pieces
1/2 lb summer squash cut into 2″ pieces
1 large red bell pepper, cut into chunks
8 med scallions, white parts only, cut into 2″ lengths
1 tbsp olive oil
salt and ground black pepper to taste

How to prepare

Preheat oven to 450

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Taboolie – parsley and wheat salad

Ingredients

1 cup burghul wheat (med grind)
3 bunches parsley
1 bunch fresh mint
1 bunch green onion
3 tomatoes
1 cucumber
1/2 cup salad oil
Juice of 3 lemons or to taste
salt to taste

How to prepare

1) in a large bowl rinse and drain burghul wheat twice in cold water
2) chop each vegetable separately to a very fine chop or use a food processor, being careful not to over process, vegetables should retain their identity
3) in a large bowl toss burghul wheat, vegetables, oil, lemon and salt
4) if the salad seems to be a little bland add more salt and lemon

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CURRIED CREAM OF TOMATO SOUP

Ingredients

1/4 cup butter
1 lg onion, chopped
2 carrots, shredded
1 tbsp curry powder
1 (28 oz ) can tomatoes
3 tbsp chopped fresh parsley
2 (13 oz ) cans chicken broth, divided
1/4 tsp allspice
1/4 tsp cumin
1/8 tsp ground nutmeg
1 cup heavy whipping cream (or half and half)
salt and pepper to tast

How to prepare

Melt butter in lg saucepan over med heat. Add onion and carrots, saute on low heat for 20 minutes or until onions are lightly golden. Sprinkle onions and carrots with curry powder; cook, stirring occasionally about 5 minutes. Stir in tomatoes, parsley, one of the cans of broth, allspice, cumin and nutmeg; simmer about 40 minutes. Pour mixture in batches into container of food processor or blender; process until smooth. Return to saucepan over medium-low heat; stir in the other can of broth and cream (or half and half). Add salt and pepper to taste.

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Baby carrots with herbs

Ingredients

1 lb baby carrots, trimmed and scraped
2 tbsp chopped chervil or parsley
2 tbsp butter
pinch freshly grated nutmeg
salt and ground white pepper to taste

How to prepare

Place the carrots in a small saucepan with water to cover. Add salt and pepper. Cook for 3 to 4 minutes or until they are tender. Do not overcook. Drain. In the same saucepan add the butter, nutmeg and chervil. Blend well and serve. Yield: makes 4 servings.

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Roman green beans with fontina cheese

Ingredients

1 lb fresh string beans, trimmed
1/2 lb fontina cheese, cut into strips about 3″ by 1/4″
1 clove garlic, minced
1/2 tsp dijon mustard
1/4 cup lemon juice
1/2 cup olive oil

Salt and freshly ground black pepper

How to prepare

Cook the beans in boiling water until crisp-tender, about two minutes. Rinse under cold running water; drain. Combine with the cheese in a large bowl. Mash the garlic with the mustard in a small bowl. Stir in the lemon juice. Slowly whisk in the oil. Pour this dressing over the beans and cheese. Toss well and add salt and pepper to taste. Serve at room temperature or slightly chilled. Yield: four servings.

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