There are just some foods that some people don’t like – peas are one of those foods for me!
Why is it that some foods we
hate don’t like and others we love? – – – I have no clue!
experiments of a "chef-for-fun"
St. Patrick’s Day is just around the corner so I have a delicious green soup for you today!
This is a nice basic Cream of Broccoli Soup – it has all the flavors you would want and gets its thickness from potatoes that are cooked in the soup and then blended right in. If you are really watching your calories feel free to reduce the cheese or use reduced fat cheese.
We had an issue with hot peppers this year, and by “issue” I mean Rich grew habaneros & I evacuated the house while making hot sauce, burned my skin a few times, and also was overwhelmed with the amount of spice and had no idea what to even do with them anymore. Luckily, we did have some Jalapenos as well (from our Co-Op, although next year jalapenos are all we plan to grow in the hot-pepper-department). And with those Jalapeno Peppers I knew that this Jalapeno Bisque would be a big hit at home.
These photos actually represent take #2 of this soup because the first one I made for Rich one evening when he was out at school late and he ended up just bringing the whole container to work. He said that first version was almost too spicy to have a whole bowl of. This version was a lot more mild (I just used all sorts of green peppers). I think somewhere between the two would be perfect, so that is what I am posting.
Make sure to allow your peppers to get chopped enough in the food processor and use canned tomatoes that are finely chopped, not just chopped/diced. Besides that – feel free to play with the flavor/spice profile depending on what you and your loved ones like. Goes great with a big salad or as a starter soup or quesadillas or for lunch! And as I finish writing this post with the snow falling at the end of October I know that this soup would do wonders to warm us up!
1 T olive oil
6 to 8 jalapeños, chopped
1 cup chopped [red] onion
3 cloves garlic, chopped
3 cups milk
1 avocado, peeled and diced
1 can diced tomato (the medium sized can)
1 bunch cilantro, stemmed and chopped
1/2 t freshly ground black pepper
Throw your jalapenoes, onion, and garlic in a small food processor and get a fine chop/dice. Then in a medium pot/pan, heat the oil over medium heat and add the jalapeños, onions, & garlic until the vegetables are almost soft. Add the milk to the jalapeño mixture. Stir in the remaining ingredients and gently heat to blend flavors. Ladle into soup bowls and garnish with additional cilantro.
And I leave you with this, today’s Question of the Day… what is your go-to warm up dish on a cold days?
Just the other day I was wishing that I had some Tomatillos because I was craving a green salsa! That day just happened to be a Friday and I was getting ready to go over to our CSA. Lo & Behold we got a pound of tomatillos in our pick-up that day. I let out a little cheer and got to researching some recipes so I could make the most of my salsa without screwing it up! This is a mixture of dozens of websites worth of research on Tomatillo Salsa, including Jersey Girl & Tyler Florence.
Now, you may be asking yourself, “Self – what is a tomatillo”. I’m here to help! Tomatillos are a fruit (related to tomatoes) which grows in a paper-like husk that must be removed (and the fruit washed to remove the film from the husk) before using. They are most often picked and used green (although the husk often has a yellowish-brown color to it and like tomatoes, there are many different varieties with different colored fruits). When used fresh they have a slight lemony/acidic flavor to them so roasting them brings out the flavors and softens the skins, but also breaks them down (making them more soupy – not a problem for a salsa). Growing up working at Quiet Valley, we grew these things – but called them “Ground Cherries”. I do not remember what we used them for but I just recently found out they were the same thing!
That was your lesson for the day, hope that you feel more educated & learned something new for the day (can we tell its back to school time & I will be once again just a “teacher by day” and only a “chef by night”).
This is awesome on chips, used to kick up your quesadilla, on top of grilled meats, eaten with a spoon, mixed into something to spice it up – just enjoy (we enjoyed it as an appetizer before my dad’s birthday dinner & cake celebration).
Pre heat oven to 400 On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
One year ago: Grilled Fresh Veggie Panini
Oh yeah & have you checked out my ONE YEAR ANNIVERSARY post from earlier his week about an AWESOME Chocolate Ice Cream Layer Cake I made to celebrate Dad’s Birthday and my Blog-iversary??
And I leave you with this… What fruit/vegetable/etc have you seen at the market and have had no idea what to do with. (AND – did you buy it and experiment or just keep walking?)