Tag Archives: cooking

What? More soup…? mmm…soup

Roasted pepper and Tomato soup
Today is this week’s Domestic Day/ Zero People Day/ 0CommitmentDay / Do Whatever I want Day.
So when I am not sewing, seeing clients for sewing, dancing, teaching dance, teaching sewing, and planning for either upcoming sewing or dance events, I like to cook and bake. Oh, I know – you know that already…
Ok – here’s the Roasted Pepper Tomato Soup recipe.
Roast a pile of peppers:

Lightly oil 2 cookies sheets for about 10 medium size peppers.
Oven = 400 degrees Farenheit
Wash the peppers, split in half, take out the seeds and toss them all in a huge bowl with a bit of olive oil.
Spread them out on the cookie sheets and get them roasting while you take care of the rest of the soup. Maybe 20 minutes… check ’em – see when they start to char. them take them out.
I leave them on the cookie sheet until I’m ready for them, then take them off and peel away any really burnt skin/ section.

In a large saucepan, start cooking the onion, and tomatoes:
Heat 1 tablespoon of olive oil on medium heat. Chop an onion – I used red and it was large so I only used half.
toss it in and saute until it smells awesome. Add in one can of whole tomatoes, and cover and let simmer. < Purists are welcome to peel and seed fresh tomatoes, if that’s your prerogative.>
If your peppers are ready, toss them into the pot and let it all continue to cook.
Add spices to your liking – salt and pepper, basil, oregano, I went italianesque for this batch.
I happened to have roasted a small pumpkin while roasting the peppers and could not fit all of it into my 2 cup container, so I added the remaining pumpkin to the soup too.
Once the peppers are tender, or you are bored, do what you do to puree soup.  I toss it into a big stainless bowl and use an immersion blender – as you can see.
Jar it/ serve it/ find a friend who makes homemade bread and barter some in exchange for a fresh loaf…

Minty Bean Balls – a new recipe

Well, sort of balls...

Along with sewing and dancing, Tracey – my everyday ego – enjoys cooking.  I have been missing that lately with so many other deadlines, shows, sewing projects for clients on the go.  Today, I was able to sleep in, make whole wheat pizza crusts to freeze for easy meals this week, start some 24 hour whole wheat, no-knead bread, and do some groceries.

We have an invite to go to some friends for supper – another luxury at this time of year – and I wanted to bring something light and fun as an appetizer.  Even though I did buy groceries, I had not thought about what I wanted to make or bring. Upon arriving home and scanning the fridge and cupboards, I came up with these.

Based loosely on the concept of falafels – or perhaps simply inspired by falafels, I took the idea and ran healthy with it.

  • 1 can of mixed beans [ included chickpeas, kidney beans, pintos and black beans I think], drained and rinsed.
  • 1/4 cup tahini 
  • 1/2 cup fresh mint leaves [ organic from my back yard]

Dump it all together and use a blender/food processor/hand blender to puree it all together.  Make balls on an oiled cookie sheet, and bake in a 400 degree oven for  about 30 minutes.  If you prefer to fry them – go ahead. I don’t like to add too much extra fat, so I wanted to see how they turn out as a baked product.

Changes I will try next time:

Mine was very soft – as you can see in the picture, they did not hold their shape as balls.  I had to make dropped balls from a spoon. I think I would add more beans or less tahini.  Or possibly add some ground flax seeds or other seeds/nuts.  They would have the consistency of cookie dough, and then can be rolled by hand.

I would suggest that if you have garlic and onion and like them, add some.  I cannot eat these without spending the next day clearing my throat, so I avoid them, but for most people they would find them a standard addition.  Say 1 clove garlic and 1/2 a small onion, both minced and then purees with the rest.

You can always use different fresh herbs too – cilantro, parsley, basil, hmm, whatever works for you.

We will be serving them with some garlic mayonnaise for those who want a dipping sauce tonight, but I have thoughts of these going really well as an alternative to meatballs in many recipes/meals.

If you try this, or create your own variation, I would love to hear!