Tomato Red Pepper Soup

Tomato Red Pepper Soup

A fun and tasty twist on the classic tomato soup with grilled cheese.

7

2 tablespoons butter

2 medium red bell peppers, chopped

1 medium onion, chopped

2 cloves garlic, minced

2 tablespoons tomato paste

1 teaspoon smoked paprika

3-4 cups plum tomatoes, chopped

1/4 cup fresh basil, minced

1 1/2 cups vegetable broth

1 teaspoon honey

1/2 tablespoon kosher salt

1/2 teaspoon freshly ground pepper

dash or two of cayenne

1/3 cup heavy cream

1/3 cup chopped fresh basil

4 slices toasted multigrain bread

1 clove garlic

1 1/4 cups shredded aged white Cheddar cheese

1. Sauté peppers and onion in a large Dutch oven in melted butter over medium-high heat 10 minutes until golden and tender.

2. Stir in garlic and next 2 ingredients and cook, stirring constantly, 1 minute.

3. Stir in tomatoes and next 5 ingredients.

4. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes.

5. Stir in cream and basil; season with salt and pepper.

6. Grilled Cheese Croutons: Rub bread with garlic clove.

7. Place on a baking sheet; sprinkle with cheese.

8. Broil 2 minutes or until cheese is melted and golden.

9. Let stand 1 minute; cut into 1 1/2 inch pieces

10. Top soup with Grilled Cheese Croutons.

Farro and Chickpea Soupsou

Farro and Chickpea Soup

Farro is an ancient grain that is used in Italian dishes like salad and soups.  It is chewy even after cooking for awhile in a soup.  I hope you like this recipe and barley can be substituted if farro is hard to find.  Enjoy!

1 ½ cups farro, soaked for an hour or longer in cold water

tablespoon olive oil

1 onion, finely chopped

1 celery rib, finely diced

2 tablespoon finely chopped rosemary

2 tablespoon finely chopped parsley

3 bay leaves

1 garlic clove, peeled

a chunk of Parmigiano-Reggiano cheese rind

2 cups of chopped tomatoes

6 cups vegetable stock

2 cups chickpeas cooked

2 cups of Swiss chard

Sea salt and freshly ground pepper

extra-virgin olive oil

1 teaspoon minced rosemary

Freshly grated Parmigiano-Reggiano

1. Drain the farro.

2. Heat the oil in a wide soup pot and add the onion, celery, rosemary, parsley, and bay leaves.

3. Cook over medium heat, stirring occasionally until the onion has softened but not browned, about 5 minutes.

4. Add the garlic, cheese rind, drained farro, tomatoes, and stock.

5. Bring to a boil, then cover the pan and simmer until the farro is tender about 20 minutes.

6. Add the chickpeas and Swiss chard.

&.  Cook another 5-10 minutes.

7. Taste for salt and season with pepper.

8. Ladle the soup into bowls, drizzle over some olive oil, add the rosemary, and grate in a little cheese.

Tipping the teapot while camping

I loved going camping in the summer as a child and have many fond memories of telling stories by the campfire.  Watching the memorizing fire and the smell fire brings me back to my childhood.

When you think of tea you may never think of camping, but many people like to enjoy a little quiet time in the morning before enjoying hiking, swimming, biking, etc....  Tea is the perfect drink to have during camping.  When you get up and revive the fire or re-stoke the smoldering fire from the night before. Put on a fire proof kettle with some water, then make your favorite breakfast and put some loose leaf tea in your strainer of choice or if the teapot has a strainer wait until the water is hot enough and pour the tea in the kettle.  When the kettle whistles just pour the water in a cup with a strainer for correct amount of time or pour the tea into the kettle and pour when properly steeped.  Relax and enjoy your breakfast, tea and the scenic view in a zen like peace.  Enjoy tea throughout the day to give yourself a healthy hydrate.

Jasmine Tea Infused Truffles

Jasmine Tea Infused Truffles

3

24 ounces bittersweet chocolate, finely chopped

8 ounces milk chocolate, finely chopped

2 cups heavy cream

6 ounces of loose leaf jasmine pearl green tea

11 tablespoons unsalted butter, room temperature

2 cups cocoa powder, for rolling

3

1. Line a baking sheet with plastic wrap; set aside.

2. In a large bowl, melt 8 ounces bittersweet chocolate and milk chocolate together in the microwave for 30 seconds to a minute.

3. Place cream in a small saucepan over medium heat; heat until cream just comes to a boil.

4. Place tea in a medium bowl.

5. Pour cream over tea and let steep 10 minutes.

6. Strain cream mixture through a sieve.

7. In the bowl of the chocolate add 1 1/3 cups of the cream mixture, reserving any remaining cream for another use.

8. Using a spatula, mix together, starting from the center of the bowl and working your way to the outer edges until mixture is emulsified.

9. Add butter and mix until well combined.

10. Pour mixture into a prepared baking sheet, evenly spreading the mixture with an offset spatula; cover with plastic wrap, pressing down gently on the chocolate mixture to prevent a skin from forming.

11. Refrigerate at least 2 hours, and up to overnight.

12. Line the back of another baking sheet with parchment paper.

13. Uncover chocolate and invert onto parchment paper; remove the second piece of plastic wrap.

14. Using a pizza cutter or sharp knife, and a ruler as a guide, cut chocolate into 1-inch squares.

15. Line a baking sheet with parchment paper; set aside.

16. Roll each square of chocolate between your hands to form a smooth ball.

17. Transfer chocolate balls to baking sheet; refrigerate for 1 hour.

18. Melt remaining 16 ounces bittersweet chocolate in a bowl in a microwave for 30 seconds to a minute.

19. Place cocoa powder in a shallow dish.

20. Place some of the melted chocolate in the palm of your hand and roll a chocolate ball in the melted chocolate to coat, then roll in cocoa powder.

21. Repeat process with remaining chocolate balls.

22. Transfer truffles to an airtight container, stacking truffles no more than 2 to 3 inches high, and refrigerate up to 2 weeks.

23. Bring truffles to room temperature just before serving.

Creamy Lemon Squares

Creamy Lemon Squares

3

1 stick unsalted butter, room temperature, plus more for pan

½ cup confectioners' sugar, plus more for dusting

¼ teaspoon salt

1 cup flour 

4 large egg yolks

1 14-ounce can of sweetened condensed milk

¾ cup fresh lemon juice

1. Preheat oven to 350F. 

2. Butter an 8-inch square baking pan.

3. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

4. Using an electric mixer, beat butter, sugar, and salt until light and fluffy.

5. Add flour, and mix on low just until combined.

6. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork.

7. Bake until lightly golden, 15 to 20 minutes.

8. In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth.

9. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes.

10. Cool completely in pan.

11. Refrigerate until filling is firm, about 2 hours or up to 3 days.

12. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners’ sugar.

Black Forest Trifle

Black Forest Trifle

5

1 package chocolate cake mix

¾ cup water

1 package chocolate pudding mix

2 cups milk

16-ounce package frozen pitted cherries

2 cups whipped cream

chocolate curls

1. Preheat oven to 375°F.

2. Prepare cake mix according to package directions, using 3/4 cup water.

3. Let cake cool in pan; remove from pan, and cut into cubes.

4. Prepare pudding mix according to package directions, using the milk; chill at least 30 minutes.

5. Thaw cherries, reserving 1/4 cup juice.

6. Combine cherries and juice.

7. Place half of cake cubes in a 3-quart trifle bowl or individual smaller bowls.

8. Spoon half of the cherries over cake; spread 1 cup pudding over cherries, and top with half of whipped cream.

9. Repeat layers.

10. Garnish with chocolate curls.

11. Cover and chill at least 8 hours.

Fruit Spring Rolls

Fruit Spring Rolls

8 strawberries, thinly sliced

1 kiwis, thinly sliced

1 banana, thinly sliced

1 mango, cut into matchsticks

1 apple, cut into matchsticks

¼ lemon

1 cup baby spinach

6 rice paper wraps

6 sprigs of mint

2 tablespoons unsalted butter

¼ cup packed brown sugar

¼ cup heavy cream

1 teaspoon pure vanilla extract

Pinch of sea salt

¼ cup heavy cream

¼ cup semisweet chocolate chips

1. Drizzle some lemon juice over the apples to prevent from browning.

2. In a large pot, add warm water and soak the rice paper wraps for about 20-30 seconds, turning it as you’re turning the steering wheel.

3. The wrap should be pliable, but still slightly firm, as it will soften while you put the filling.

4. Put the rice paper wrap smooth side down and arrange the fruits on one-half of the wrap and place a sprig of mint.

5. Fold in the nearest end over the filling, fold in 2 sides of the wrap, and then tightly, but carefully roll it.

6. To prepare the caramel sauce for dipping, place the butter and sugar in a saucepan over medium heat.

7. Melt the butter and stir until the sugar is dissolved.

8. Add heavy cream and cook for about 5 minutes, whisking frequently.

9. Add vanilla extract and salt.

10. To make the chocolate sauce for dipping, heat the heavy cream in the microwave for 30 seconds or so.

11. Pour it over chocolate chips and let it stand for a minute.

12. Stir until smooth.