A Farmer’s Market Soup….

May 23, 2012

I was recently contacted by a friend to be in a photo shoot with my family,  for his company at a local farmer’s market.   Since they were highlighting tomatoes, bell peppers and corn in the photos and we were handling them, we were able to take a lot home with us .  I think we had about 18 tomatoes,  12 bell peppers and 10 ears of corn.  This was the perfect bonus for my vegetarian family.   We couldn’t decide what to do with it all….salsa, tomato sauce, stuffed peppers?  Soup was the answer!   Marc was behind the wheel on this one and created it as he went.

 

vegetables

Our farmer’s market bounty!  We used just about all of the tomatoes and peppers, but we roasted the corn and ate it with some Boca Burgers a few nights ago.

 

Roasted Tomato and Bell Pepper Soup

 

15 ripe medium-sized tomatoes, quartered

2 red bell peppers, de-seeded and cut into quarters

2 yellow bell peppers, de-seeded and cut into quarters

6-8 cloves of garlic, finely chopped

1 1/2 teaspoon crushed red pepper flakes

3 tbsp olive oil

3 medium onions, roughly chopped

water as needed

1 quart of vegetable stock

1/2 cup of soy creamer

salt and pepper to taste

1 tablespoon Italian seasoning blend

1 tablespoon garlic powder

basil cut into ribbons (chiffonade style)

 

1.  Preheat oven to 450.  On a foil lined baking sheet, place peppers and tomatoes.  Toss them with olive oil, salt, pepper, crushed red pepper and garlic powder.  Roast until the edges become slightly charred, 45 min. to 1 hour.

vegetables

2.  When the veggies have about 30 minutes left in the oven, saute the onions and garlic in olive oil in a large stock pot.

3.  When the tomatoes and peppers are done, transfer them to the pot (along with their juices) with the onions and garlic and add the vegetable stock.  Bring to a boil for about 5 minutes.  Remove from heat and add soy creamer.

4.   With an immersion or stick blender, blend everything together.  Add salt, pepper, Italian seasoning to taste.

tomato and red pepper soup

5.  Pour the soup through a mesh colander to remove any tomato seeds and pepper skin.

tomato and red pepper soup

Garnish with basil and serve with toast or bread….Enjoy!

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Thai Tofu Lettuce Wraps…..

I found the most amazing and healthy recipe in my latest issue of Cooking Light.  These lettuce wraps are so light, spicy and cool all at the same time.  The hoisin sauce gives the wraps a spicy kick while the cucumber and cilantro cools it down.  This has got to be the perfect summer meal!

Tofu Lettuce Wraps with Hoisin-Peanut Sauce

from Cooking Light June 2012

 

Sauce:

1 teaspoon canola oil

1 tablespoon minced shallot

1/3 cup water

2 tablespoons creamy peanut butter

4 teaspoons hoisin sauce

1/8 teaspoon crushed red pepper

1 tablespoon fresh lime juice

Filling:

1 (14-ounce) package extra-firm tofu, drained and crumbled

1 tablespoon dark sesame oil

6 thinly sliced green onions (about 2/3 cup), divided

1/2 cup plus 2 tablespoons chopped fresh cilantro, divided

3 tablespoons lower-sodium soy sauce

1 teaspoon grated fresh ginger

2 teaspoons sugar

1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)

1 cup matchstick-cut cucumbers

1 cup matchstick-cut carrots

2 cups hot cooked sticky rice *I did not use the rice

8 Bibb lettuce leaves *I used iceberg lettuce instead

 

  1. To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot, and sauté for 2 minutes. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in lime juice.
  2.  To prepare filling, spread crumbled tofu in a single layer on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.
  3. crumbled tofu
  4.  Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; sauté 1 minute. Add tofu; sauté for 4 minutes, stirring occasionally. Add 2 tablespoons cilantro, soy sauce, ginger, sugar, and Sriracha; sauté 1 minute. Remove from heat; stir in cucumbers, carrots, and remaining green onions.
  5. Spoon 1/4 cup rice into each lettuce leaf. Top with about 1/2 cup tofu mixture; sprinkle with 1 tablespoon cilantro. Serve with sauce.

tofu lettuce wraps

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A New Spin on Falafel….

May 3, 2012

While browsing through my latest issue of Everyday Food magazine (a Martha Stewart publication) I stumbled upon this fantastic recipe!   We have always gotten falafel in a box mix form from the grocery store and had occasionally made it from scratch.  But this recipe caught my eye.  I happened to have everything to make it already on hand and only had to make a few minor substitutions.  The original recipe called for a mayo based dipping sauce, but we don’t really like mayo around here so we made our own avocado creme to add on top.  It was fast and fresh and tasted amazing!

 

Edamame Falafel with avocado creme and Greek yogurt

adapted from Everyday Food May 2012

15 oz. can of chickpeas, rinsed and drained

10 oz. frozen shelled edamame, thawed

3/4 c. roughly chopped fresh parsley  I didn’t have parsley, so I substituted fresh spinach.

coarse salt

cumin

pepper

pinch of cayenne pepper

garlic powder

olive oil

avocado

lime juice

Greek yogurt

pita breads or flour tortillas

1.  In a food processor, pulse chickpeas and edamame until roughly chopped.  Add parsley or spinach, cumin and 2 teaspoons of salt, pepper and garlic powder and a pinch of cayenne pepper.  Process until mixture is finely ch0pped and holds its shape when squeezed.  Shape mixture into 20 balls.

making falafel

2.  Line a rimmed  baking sheet with paper towels.  In a medium straight sided or cast-iron skillet, heat 1 inch oil over medium-high.  Fry falafel, turning occasionally until deep golden brown and crisp, about 10 min.  With a slotted spoon, transfer falafel to towels;  season with salt.

making falafel

3.  In a small bowl mash the avocado, pinch of salt, lime juice and table spoon of Greek yogurt together, and serve with falafel.  Wrap it all up in a flour tortilla or pita bread with spinach and tomatoes.  I added even more Greek yogurt to mine because I love it so much!

making falafel

 

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