Roasted red bell pepper soup

The robins and the jays are back, it will be just few weeks before the cardinals, orioles and the finches show up. And just when I was ready to rejoice,burn my mittens, and my sweaters, an icy cold breeze blows by like a slap on my face. Winter is not gone I get it, I do. So I crawl back into my kitchen for a pepper upper(pun intended). Red bell pepper soup was just the thing to have.

Serves 4
Prep time: 10 mins
Cooking time: 40 mins

3 large red bell peppers
2 Poblano peppers
1 jalapeno pepper
28 fl.oz of vegetable/chicken broth
1 med tomato
3/4 cup of finely diced onion (1 large onion)
1/2 cup of diced celery
3 cloves of garlic finely minced
1/3 cup of loosely packed Italian basil roughly chopped
2 tbsp olive oil
1/4 cup of sour cream (optional)

• Roast all the peppers either on flame or under the oven broiler till they are charred and soft. I had to do it under an electric broiler. Took about 15 mins.
• Once they are roasted place them in a bowl with a lid. This will soften the peppers further and the skin comes of easily. Leave it in the bowl for 10 mins
• Meanwhile dice the onions, celery and tomato
• In a 3 lt sauce pan/pot heat the oil.
• Cook the onions,garlic and celery with a pinch of salt and pepper on a med flame for about 10 mins
• Add in the tomatoes and cook for another 5 mins
• While the tomatoes are cooking, deskin, deseed, and dice the peppers
• Throw them into the pot along with the stock/broth, and the basil and bring to a gentle boil for about 25 mins
• Turn off the heat and use an immersion blender till the soup is nice and creamy
• Taste and adjust for salt
• Stir in the sour cream just before sering

We had it with a grilled cheese sandwich, if cheese is not your thing, toast the bread and rib some garlic over it for flavor. Garlic bread is another great accompaniment. Enjoy

If you are using a regular blender wait for the soup to cool down, or else prepare for cleaning soup decorated walls
We tried cooking it with only red bell peppers, I loved it just as is; S liked the zing Poblanss brought. Your choice

The addition of Poblanos turned the red soup into a brick orange color. This my entry to SunshineMom's Food in Color. Aparna of My Diverse Kitchen is the host for this month.

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Mushroom stir fry

I did not realize how much I missed blogging!! It is good to be back. S and I needed a serious 'shroom fix. Not the kind you needed in your college. Just your regular stir fried mushrooms.

Serves 4-6
Cooking time 35 mins
Preparation time 10 mins
140z of King Oyster(Eryngii) mushrooms sliced
4oz of Button or Crimini mushroom sliced
10oz of Enoki mushroom trimmed
1 med yellow bell pepper cut into 1" pieces
1 med red bell pepper cut into 1" pieces
1 med green bell pepper cut into 1" pieces
1 leek slit length wise and sliced
a fistful of baby bok choy separated leaves
4 cloves of garlic sliced thin
5 Thai green chillies chopped
300ml vegetable stock
salt to taste
a heavy pinch of ground pepper
a tiny pinch of MSG (optional)
1 tsp of soy sauce
2 tbsp of Thai Sweet/hot sauce (or any off the shelf pre-made sauce you like)
4 tbsp of sesame oil

• In a flat pan, add 2 tbsp of sesame oil and add all the mushrooms, a pinch of salt and pepper and cook for about 10 mins until they turn golden brown. I found the Enoki cooked faster, so it is probably best to dish them outta the pan a little before the rest. Once they are all cooked, dish them out in a plate.


• Now for the bell peppers in 1 tbsp of oil and cook them for about 5 mins. Till they are cooked but still firm and colorful. Dish them out


• Now add the last tbsp of oil, add the leeks, chillies, a pinch of salt and pepper and cook for about 3 mins, add in the garlic and cook for 2 more mins.
  Throw in the bokchoy and cook for another 5 mins.


• Now add the stock, fried mushrooms and bell peppers, soy sauce, Thai chili sauce, and cook for 10 mins.


• Do a taste test, adjust the salt.

We had it with stir fried rice
For the rice
1 cup of uncooked rice (Jasmine rice preferably)
2 big carrot
2 cup of chopped broccoli head
1 cup of diced leek
1 tsp of ginger garlic paste
3 tbsp of sesame oil
4 tbsp ofThai chili paste (or any other pre made paste off the shelf)
4 Thai green chillies
salt to taste

• Cook the rice separately. While its cooking, heat the oil in a pan/wok.
• Add leeks,chillies salt and a pinch of pepper. Let it sweat for 5 mins


• Add the ginger garlic paste and cook for another couple of mins


• Add the carrot. Cover and cook for 5 mins.


• Add in the broccoli and cook for another 3-4 mins.


• Stir in the cooked rice, Thai paste and stir it around for couple of minutes.

Chopstick, spoon, spork. Pick your choice of weapon and attack. Enjoy

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