Curried Vegetable Bisque
5 cups tart apples, peeled and chopped
2 cups onion, chopped
2 cups sweet red pepper, chopped
1 ½ cups carrots, chopped
¾ cup celery, diced
2 teaspoons oil of choice
3 ½ cups chicken or vegetable broth
3 cups potatoes, chopped
½ cup raisins
3 tablespoons curry powder
¾ teaspoon ground cardamom
½ teaspoon ground allspice
½ teaspoon dried thyme
3 ½ cups beef or vegetable broth
3 cups milk
1 ¼ cups dry milk powder
1/3 cup tomato sauce
2 cups cooked shrimp or chicken, chopped (optional)
Salt to taste
In a large soup pot sauté apples, onion, pepper, carrots, and celery in 2 teaspoons oil until vegetables are soft, 7-10 minutes.
Add 3 ½ cups broth, potatoes, raisins, curry powder, cardamom, allspice, and thyme.
Stir and bring to a boil.
Reduce heat, cover and simmer, stirring as needed, until potatoes are soft, 12-15 minutes.
Puree in batches in a blender or food processor.
Add some broth if the mixture is too thick.
For a chunkier soup do not puree about 2 cups.
Return everything to the soup pot.
Stir in another 3 ½ cups broth, milk, dry milk powder, and tomato sauce.
Add cooked shrimp or chicken (optional).
Heat, but do not boil.
Just before serving, add 3-4 tablespoons chopped fresh cilantro or serve with chutney.
Roasted Red Pepper Dip
2 diced tomatoes
2 roasted red peppers
3/4 cup chopped onions
1/3 cup red wine
5 tablespoons brown sugar
2 fresh hot chili peppers, seeded and chopped
2 tablespoons tomato paste
2 tablespoons distilled white vinegar
2 teaspoon chopped garlic
1 teaspoon oregano
1 ½ teaspoon cumin seeds
In a large saucepan, place diced tomatoes, roasted red peppers, onion, red wine, brown sugar, hot chili peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds.
Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
Place mixture in a blender, and blend to desired consistency.
Chill in the refrigerator 4 hours, or until cold, before serving.
Summer’s Bounty Enchilada Casserole (Bell Pepper)
1 tablespoon canola oil
1 medium onion, diced
1 red bell pepper, seeded and diced
1 jalapeño, seeded and finely diced
1 banana pepper, seeded and finely diced
1 medium zucchini, halved lengthwise and diced
3 cloves garlic, minced
1 (15-ounce) can black beans, drained and rinsed
2 cups cooked brown rice
1 medium tomato, diced
2 cups enchilada sauce, divided
½ cup minced fresh cilantro
2/3 cup crumbled feta
Salt and ground pepper black pepper to taste
18 (6-inch) corn tortillas
1 cup shredded Monterey Jack
Sour cream and salsa
Preheat an oven to 450°.
Heat the oil in a large skillet over medium-high heat.
Add the onion, bell pepper, jalapeño, and banana pepper and cook until slightly softened, about 5 minutes.
Add the zucchini and garlic and cook for about 4 minutes more.
Stir in the black beans, rice, and tomato and cook until warm.
Transfer the pepper-zucchini mixture to a large mixing bowl.
Mix in ½ cup of the enchilada sauce, the cilantro, and the feta. Season with salt and pepper.
To make the casserole, spread ½ cup of the enchilada sauce in the bottom of a 13 x 9-inch baking dish. Lay 6 tortillas over the sauce and trim to fit as needed (you may have to cut some of them in half, depending on the shape of your dish).
Spread half of the filling over the tortillas.
Repeat with another layer of 6 tortillas and rest of the filling.
Add one more layer of tortillas on top.
Spread the remaining cup of enchilada sauce over the casserole.
Sprinkle the cheese on top.
Cover the casserole with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese begins to brown.
Let cool for at least 5 minutes before serving.
Garnish with sour cream and salsa. Serves 8-10.
Peppers Stuffed with Orzo and Sharp Cheddar Cheese
4 large bell peppers
1/2 cup orzo, cooked, and drained
1 tablespoon olive oil
3 cloves garlic, minced or pressed
1 small onion, chopped
2 carrots, chopped
1 medium zucchini, chopped
2 tablespoons white wine or water
4 tablespoons chopped fresh parsley
4 tablespoons chopped fresh basil
1/2 teaspoon salt
Freshly ground black pepper
4 ounces sharp Cheddar cheese, shredded
Cut the tops from the peppers, remove the interior ribs and seeds.
Save the tops — these will be chopped up and added to the filling.
Very lightly steam or blanch the peppers — they should still be bright green and firm.
Remove from steamer basket or water, turn upside down and allow to drain while you prepare the filling.
Heat the oil over medium heat in a large skillet.
Add the garlic and onions and saute for 5 minutes.
Add the carrots, zucchini, and the chopped pepper tops.
Saute for 2 to 3 minutes longer.
Add the white wine or water.
Cover, and steam over medium heat for approximately 5 to 7 minutes, or until vegetables are tender-crisp. Remove from heat.
Toss in the cooked orzo, parsley, and basil.
Season with salt and pepper.
Carefully toss in the cheese.
Preheat oven to 350°F.
Place whole peppers upright in a small baking dish.
Divide the filling in four and stuff the peppers.
Pour 1/4 cup water in the bottom of the pan with the peppers and cover.
Bake until peppers are just tender-crisp, and stuffing is thoroughly warmed, approximately 20 to 30 minutes.
Remove peppers carefully from baking dish and allow to sit on a plate for 5 minutes before serving — this will allow excess water to drain.
Serves 4.
Mexican Stuffed Peppers
4 green, yellow, orange, or red sweet peppers
1/3 cup onion, chopped
2 cloves garlic, minced
1 tablespoon oil
2 cups tomatoes, chopped
1 jalapeno pepper, minced after seeds removed
2 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
1 teaspoon ground cumin
1 bay leaf
½ teaspoon salt
2 cups corn
1 ½ cups cooked black beans
¼ cup parmesan cheese, freshly grated
Cut ½-inch off the top of the peppers and discard seeds.
Steam whole peppers in 1-inch boiling water until tender, about 5-8 minutes.
Remove peppers from water.
Place peppers in oven-proof dish so that they stand upright, with cut ends up.
In large fry pan sauté onion and garlic in the oil.
Add tomatoes, jalapeno, parsley, oregano, cumin, bay leaf, and salt and simmer for 5 minutes.
Add corn and black beans and simmer 10 minutes.
Stuff peppers with vegetable mixture. Any extra filling can be placed in the dish next to the stuffed peppers.
Sprinkle parmesan cheese on top.
Bake at 350F to heat through, 20 minutes.
Roasted Red Pepper Soup
3 tablespoons butter
1 medium onion, chopped (about 1/2 cup)
1 small potato, quartered
2 to 3 cloves garlic, minced (1 to 1 1/2 teaspoons)
1 bay leaf
1 tablespoon fresh oregano or thyme, or 1/2 tablespoon dried, plus more for garnish
1 tablespoon tomato paste
4 large red bell peppers, roasted, skinned, chopped
2 teaspoons paprika
1 teaspoon salt
4 cups vegetable or chicken stock or water
1 tablespoon balsamic vinegar or more to taste
Salt
Freshly ground black pepper
Freshly grated Parmesan cheese and croutons (optional)
Melt the butter in a soup pot over medium-high heat.
Add the onion, potato, garlic, bay leaf, and herbs.
Sauté until potato and onion begin to brown, 8 to 10 minutes.
Add the tomato paste and cook for 1 minute.
Add the roasted peppers, paprika, and 1 teaspoon salt; cook for 30 seconds.
Pour in stock or water and scrape up any of the flavorful caramelized pieces stuck to the bottom of the pot.
Bring the soup to a boil, then lower heat to a gentle simmer; cook, partially covered, for 30 minutes.
Purée soup in a blender or food processor or run it through a food mill.
Return it to the pot and heat until warmed through.
Add the balsamic vinegar and a few grindings of fresh black pepper.
Taste; add salt if desired.
Garnish each serving with some Parmesan, a little fresh herb, and croutons if desired.
Served hot or cold, this soup is packed with a savory-sweet roasted pepper flavor that might have you skipping the main course and opting for a second bowl of soup instead.
Serves 4 to 6.
Bell Peppers Lemonly-Dressed and Cumin-esque
1/2 cup plus 1 tablespoon extra virgin olive oil, divided
2 red or purple bell peppers, thinly sliced
2 green or yellow bell peppers, thinly sliced
1/4 cup freshly squeezed lemon juice (about 1 large lemon)
2 tablespoons minced parsley
1 teaspoon ground cumin
1 teaspoon honey (optional)
1 clove garlic, minced (about 1/2 teaspoon) (optional)
1/4 cup finely chopped scallions or red onion
1/2 teaspoon salt
Freshly ground black pepper
Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
Add the peppers; sauté, stirring until slightly soft, about 3 minutes. Let cool.
Combine the remaining oil, lemon juice, parsley, cumin, honey, and garlic in a large jar.
With the lid tightly screwed on, shake the jar vigorously until the oil and vinegar have combined and thickened.
Toss the peppers and scallions or red onion with the vinaigrette in a large bowl; add the salt and season with pepper to taste.
Cover; refrigerate for 1 hour.
Serves 4.
Mediterranean Roasted Corn and Pepper Relish
2 cups corn kernels (3 ears of corn)
1 tablespoon vegetable oil
3 roasted red bell peppers, cut into thin slices
¼ cup chopped parsley
2 teaspoon minced garlic
¼ cup virgin olive oil
¼ cup lemon juice (about 1 lemon)
Salt and pepper to taste
Rub the corn lightly with the vegetable oil and sprinkle with salt and pepper.
Grill the corn over a low fire.
To check the fire temperature, hold your hand about 5 inches above the grilling surface.
If you can hold it there for 1 to 2 seconds, you have a hot fire; 3 to 4 seconds, a medium fire; and 5 to 6 seconds, a low fire. Longer than that, and your fire is too cool.
Roll the ears around with your tongs to be sure they cook evenly, until the corn is slightly charred, about 7 to 10 minutes.
Remove the ears from the grill and, as soon as they are cool enough to handle, slice the kernels off the cobs.
In a large bowl, mix the kernels together with all the remaining ingredients.
This will keep for 4 to 5 days.
Goes well with fish, over pasta, or on a bed of lettuce.
Anaheim Chilies filled with corn, cheddar, and cilantro
4 Anaheim Chilies
½ tablespoon olive oil
¼ cup water
½ cup onion
2 ears of corn (2 cups kernels)
1 jalapeño, seeded and diced
1 tablespoon cilantro, chopped
2 ounces cheddar cheese (½ cup)
Salt and pepper to taste
Preheat oven to 375.
Grill or roast anaheims, let cool, and peel skin off.
Cut lengthwise, remove seeds, and sprinkle with salt.
While anaheims are grilling or roasting, sauté onions for 3 minutes, then add corn, jalapeno, and water.
Cover and cook over low heat for 5 minutes. Set aside and cool.
Toss corn mixture with cilantro, cheese, and 1/4 teaspoon salt, and a pinch of pepper.
Stuff mixture into chilies and bake for 15 to 20 minutes.
Open Hands Farm 