Month: January 2015

Cauliflower Salad

Cauliflower Salad

Serves 6-8 Ingredients: 1 head cauliflower 6 boiled eggs, separated 1/3 cup mayonnaise 2 tbsp spicy brown mustard 1 tbsp yellow mustard 3 tbsp sweet relish 1/3 cup red onion, diced 1 stalk celery, diced salt and pepper to taste Directions: Chop cauliflower into bite…

Chicken, Portobello Mushroom, & Green Bean: One Pot Meal

Chicken, Portobello Mushroom, & Green Bean: One Pot Meal

Serves 3-4 Ingredients: 2 4-6 oz chicken breasts Pinch of pepper Pinch of garlic salt 1 tablespoon olive oil 2 tablespoons butter 1 small shallot, diced 2 garlic cloves, finely diced 1 tablespoon all-purpose flour 1 cup mushroom, vegetable or chicken stock 2 cups green…

Spicy Tomato Soup with Red Pepper Cream

Spicy Tomato Soup with Red Pepper Cream

Serves 4

Soup Ingredients:

  • 5 lbs campari tomatoes, halved
  • 5 red chiles, seeded or 5 jalapeno, seeded or 3 large green chiles, seeded
  • 1 red bell pepper, halved and seeded
  • 1 large red onion, chopped
  • 6 garlic cloves
  • 2 tbsp tomato paste
  • 3 tbsp olive oil
  • 3/4 cups vegetable stock
  • salt and pepper
  • 1 avocado, diced, to garnish
  • 2 cups arugula, to garnish

Pepper Cream Ingredients:

  • 1 red bell pepper, halved and seeded
  • 2 tbsp olive oil
  • 2/3 cups or 6 oz crème frâiche or double devon cream
  • a few drops of your favorite hot sauce

Directions:

  1. Preheat oven to 400°F. Place all of the soup ingredient vegetables in a roasting pan. Drizzle all vegetables with olive oil and toss together. Then roast 40 minutes, until tender.
  2. In the meantime make the pepper cream. Cut the red pepper in half and remove the seeds, place the red pepper skin side up on a baking try, brush with olive oil and bake 35 minutes, until the skin is blistered.
  3. Transfer the single pepper into a blow and cover for about 10 minutes, or until cool enough to handle. Peel away skin and puree the flesh in a blender or food processor with crème frâiche, add a few drops of your favorite hot sauce. Chill in refrigerator until ready to serve. This cream firms up while cooling.
  4. Remove roasted vegetable from the oven and process using blender/food processor/immersion blender in small batches adding small amounts of vegetable stock to make smooth and transfer to a large pot on the stove. You may choose to use more or less stock based on the consistency you are looking for in your soup.
  5. Heat soup gently on the stove adding salt and pepper to taste. Ladle soup into bowls, add a spoon of red pepper cream into the center of the bowl, sprinkle avocado over top of cream, pile arugula leaves on top and serve.

Kcals 315 / 5g P / 24g  C

Sunny Side up Egg, over Arugula, Red Pepper Cream, Sautéed Potatoes and Prosciutto

Sunny Side up Egg, over Arugula, Red Pepper Cream, Sautéed Potatoes and Prosciutto

Serves 2 Ingredients: 2 large egg 2 slice prosciutto 2 cup arugula 2 tbsp olive oil 6 tbsp red pepper cream, served warm (See Spicy tomato soup recipe for how to make pepper cream) 2 cups cubed small red potatoes salt and pepper Directions: Dice red…