Roasted Red Pepper Tomato Soup

Roasted Red Pepper Tomato Soup



















Since the weather in MN hasn't exactly been enjoyable this April, soup has warmed me up quite a bit.

Ingredients:

Roast: 
heat oven to 500 degrees
1 red pepper
1 package portabella mushrooms (cut in half)

Roast veggies for 30 to 40 minutes. Turned & stir every 8-10 minutes. Let cool for 30 minutes. Set mushrooms aside. Chopped red pepper in small pieces. Set aside.

Ingredients:
1/4 red onion, chopped
2 garlic cloves, minced
2 large Roma tomatoes (cut into small pieces
1 can tomato sauce (12-14 oz can)
1-2 tbls Olive oil
1/2 tsp (or more) course sea salt
1/4 tsp fresh ground pepper
1/4 tsp crushed red pepper
6 to 8 leaves Fresh Basil, minced
Oregano to taste
Parsley to taste
Green sauce to taste
Frank's hot sauce to taste
Fresh Parmesan

Heat olive oil in sauce pan on medium to medium high, add onions. Once translucent add garlic heat until fragrant. Add the rest of the ingredients & red pepper. Bring to a boil, turn heat to medium low to low and cook for 20 to 30 minutes stirring occasionally. Use a hand blender or potato masher to break down pieces.

Serve topped with mushroom and some fresh Parmesan. I also made some torilla grilled cheese with various cheeses. Yum.

-shan


taste.

Hummus of sorts

It's good and it tastes so fresh. This 'Hummus of sorts' is a little chunkier than regular hummus and less salty.

Ingredients:
1 small garlic glove
1 15 oz can of chickpeas
1/4 cup plain 0% Greek yogurt
1.5 Tbls olive oil
1 Tbls sherry wine
1 Tbls vinegar
1 shake or two of ground cumin
A couple pinches of salt & pepper
I added a few dashes of ground red pepper & a little drip of red wine cause it was sitting next to me

Add all ingredients into a food processor until smooth.

I like to spread it on a tortillas with fresh veggies & cheese.

enjoy!

-shan

eat.

Tasty Nachos

Chips
3 to 4 tortillas cut into desired shapes
Bake at 350 for 10-15 minutes. Turn halfway.

Toppings
1 can black beans drained and rinsed
8 chopped pepperoncini peppers from a jar
1/3 cup chopped white onion
1/4-1/3 cup each red & green chopped peppers

Sour cream, whisk all ingredients
1/2 cup plain Greek yogurt
1/4 cup softened cream cheese
Enough water to made runny. 4-5 Tbls or more if needed.
The following to taste:
Sea Salt
Pepper
Garlic powder
Crushed red pepper

Oven to broil.
I made 3 layers of chips and ingredients. Baked each layer for 3-5 minutes.
When ready to eat top with sour cream and avocado slices. 

-shan



eat.

words i found

No one should put anything they dream or have a desire to do in their life aside. It's precious. You never know what can happen. I know we all have to realistic here and there, with jobs and such to live, but there is a line. I've been holding on way above that line that is not needed. The things I have that I do not need. The home I live in that is well beyond my means. I don't need it. I've never needed it. I've always known that none of that has made me happy. It's my family, it's my friends, it's the music, the sunshine, the grass, the trees and the world I will soon discover with my own two eyes, and touch with my own two hands, feel on my own two feet, and hear with my own two ears. I get to smile, I get to feel, I get to love, I get to do these things because God has blessed me with them.

 

Bulgar Wheat & Pepper Salad

Bulgar Wheat & Pepper Salad

I guess I really like salads with similar ingredients. Well, fine. Here's another one. :)

Ingredients:

1/2 uncooked bulgar wheat

          -prepare by adding 1/2 boiling water and let soak for 1 hour

4 chopped mini red peppers

2 chopped mini yellow peppers

2 chopped mini orange peppers 

1/4 chopped green pepper

1/4 cup chopped white or red onion

1/2 chopped cucumber

15 chopped mini pearl tomatoes

10 minced fresh basil

1/8 - 1/4 dried red pepper

Two to three pinches of sea salt

10 twists of fresh ground pepper

1 tsp tabasco green sauce

2 tbls olive oil

1 tbls lemon juice

Preparation: 

Prepare Bulgar wheat. Mix all ingredients together and mix well. Serve immediately or chill for an hour. 

Keeps up to one to one and a half weeks.

Eat. 

 

Quinoa & Chickpeas

Quinoa & Chickpea salad

1 can chickpeas
1/2 cup uncooked couscous (prepare as package states)
1/2 green pepper chopped
1 large carrot chopped
2 pepperoncini peppers chopped
1 stalk celery chopping
3 tbls cilantro minced
1 roma tomato chopped
3 to 4 tbls olive oil
1/4 tsp red pepper spice
1/4 - 1/2 tsp sea salt
1/4 tsp crushed black pepper
1/2 tsp dried basil 
4 to 5 shaked from green tobasco sauce


Prepare couscous, let cool.
Drain Chickpeas.
Mix all ingredients together.

Roasted Spaghetti squash with garlic onions & veggies

Roasted Spaghetti Squash with garlic onions & veggies

Squash
Roast medium squash.
Preheat oven to 375. Pierce squash with small knife multiple times. Roast for about 1 hour 20 minutes flipping halfway through.

Let cool. Take out seeds with a spoon and set aside in a bowl. Pull squash out with fork set aside.

Ingredients:
4 small portabella mushrooms chopped
1 cup white onion chopped
2 Tbls curly parsley minced
4 mini peppers (yellow, orange, red) chopped
1 stalk celery chopped
3 to 4 artichoke hearts chopped
1 garlic clove minced
2 Tbls oil
1/2 Tbls butter

Heat medium. Add oil, butter, and garlic. Cool until fragrant. Add onion until translucent. Add celery for one minute.
Add rest of veggies & parsley, cook for 3 to 4 minutes.
Add spaghetti squash, mix well and make hot.

Eat.

P.S. Roast the seeds!!