Potato & Roasted Red Pepper Soup

This recipe is from Rick Rodgers, but I had a little something to do with creating it. I had emailed him about a similar soup my sister and I had tried at a local restaurant and wanted to reproduce. He graciously supplied this recipe. I made it, and emailed him that it was excellent. He subsequently added it his book The Carefree Cook.

I make this soup often, and it is a family favorite for Thanksgiving Day.

Rick says:
“Don't use bottled red peppers, as they are usually packed in vinegar, and that will make the soup too strong, especially with the balsamic on top.

“Here's an easy way to roast peppers. I broil them, which is much easier than any other way and you can do a lot at a time. The trick is to cut the peppers into large, long strips. Cut off the top lid and bottom inch of the peppers--set these two pieces aside, but poke the stem out of the top lid. Cut the pepper vertically down the side and open up into a long strip. Cut out the ribs and seeds (the strips make this chore easier, too). You can do 3 or 4 peppers in no time this way. Now lay the strips, tops, and bottoms on a broiler rack and broil in a preheated broiler until the peppers turn the familiar black. Set aside for a few minutes to cool, then peel.”

I usually dump the roasted peppers in a bowl and cover with plastic wrap and let them cool. They peel very easily. In fact this whole process is so easy, and the peppers so delicious, I have never bought bottled roasted red peppers since.


Potato and Roasted Red Pepper Soup
Makes 6 to 8 servings

2 tablespoons olive oil
1 medium onion, chopped
1 celery rib, chopped (enhances the potato and red pepper both)
2 garlic cloves, minced
2 medium baking potatoes, peeled and chopped into 1 inch cubes (about 14 oz total, because the soup will be too thick if you use too much)
4 cups chicken broth (you may need more -- add if needed to the pureed soup if too thick)
4 red peppers, roasted and peeled (you want lots of red pepper flavor)
1 teaspoon dried oregano
Salt and freshly ground pepper, to taste
Balsamic vinegar, for serving

Heat the oil in a large pot over medium heat and add the onion, celery and garlic.

Cover and cook until the onion is golden, about 10 minutes. Stir in the baking potatoes and broth.

Bring to a boil. Reduce the heat to low. Simmer, covered, until the potatoes are very tender, about 30 minutes. During the last 5 minutes, add the red peppers and oregano.

In batches, puree the soup in blender or food processor.
Season with salt and pepper. Serve with the vinegar drizzled over each serving.


By Rick Rodgers
2002

Chocolate Fudge Cake

My son loves this cake. It's an 8" square cake, and we think it's best served warm, with the chocolate chips still soft on the top. It is -very- fudge-y and almost demands to be served with a glass of milk. Or vanilla ice cream on the side.



This recipe does not double well - the chocolate chips sink into the batter if you try to make a double batch in an 11" x 13" pan. If I need to make enough for a double batch, I make two cakes.

Chocolate Fudge Cake

1/3 cup butter (5-1/3 tablespoons)
1 cup sugar
½ tsp vanilla
2 ounces baking chocolate, melted
1 egg
1-1/4 cups flour
½ tsp baking soda
½ tsp salt
¾ cup water
½ cup chocolate chips

1. Preheat oven to 350F.
2. Grease 8 x 8 inch square baking pan.
3. Cream butter and sugar together.
4. Blend in vanilla and cooled chocolate.
5. Add egg, beating well
6. Mix together flour, soda and salt, add to creamed mixture alternately with water.
7. Spread in greased pan.
8. Sprinkle with chocolate pieces
9. Bake at 350 about 30 minutes or until cake springs back when touched in center.
10. Cool in pan.

Curried Vegetable Stew

I've had this recipe for a long time. It came out of the Sunday newspaper many years ago. It's hearty and delicious. Occasionally I will add some rutagaba and/or sweet potato.


Curried Vegetable Stew

2 Tablespoons olive oil
1 cup chopped onion
2 Tablespoons minced garlic
1-1/2 Tablespoons curry powder
6 carrots, peeled, halved and cut into 1 inch lengths
3 russet potatoes cut into 1/2 inch dice
1 medium-sized cauliflower, trimmed and cut into small florets
4 cups vegetable broth
2 Tablespoons honey
1 cinnamon stick
1 can (19 ounces) garbanzo beans, drained and rinsed
½ cup golden raisins
2 cups seeded and diced plum tomatoes
1/2cup chopped flat-leaf parsley or cilantro
4 cups cooked pearl barley (optional; can use rice or couscous instead)

1. Heat oil in a large, heavy pot over low heat. Add onion and cook 10 minutes, or until tender and translucent. Add garlic, cook 2 to 3 minutes more. Sprinkle curry powder over vegetables and cook 1 minute, stirring constantly, to mellow flavors.
2. Add carrots, cauliflower, potatoes, vegetable broth, honey, and cinnamon stick.
Bring to a boil, reduce heat to a simmer and cook 20 minutes, or until vegetables are tender. Add beans and raisins; simmer 15 minutes, stirring occasionally.
3. Just before serving, stir in tomatoes and parsley. Serve in shallow bowls atop pearl barley (or rice), if desired.

Serves 8

Cajun Shrimp and Artichoke Dip

This is my go-to dip, except I never add the shrimp. Many people have allergies or just don’t like shellfish, and I worry about leaving it at room temperature during a party. The dip is terrific without the shrimp. Whenever I serve this dip, or bring it to a party, there are never any leftovers!


Cajun Shrimp and Artichoke Dip

Makes 3-1/2 cups
This dip can be prepared up to 1 day ahead


1 cup mayonnaise
1 cup sour cream
2 teaspoons Cajun Seasoning (see below, or salt-free store-bought seasoning)
8 ounces cooked, peeled, and deveined shrimp, coarsely chopped**
Two 6-ounce jars marinated artichoke hearts, drained and chopped
1/3 cup drained and coarsely chopped sun-dried tomatoes
3 scallions, white and green parts, finely chopped
Salt and freshly ground pepper to taste

1. Mix the mayonnaise, sour cream, and Cajun Seasoning in a medium bowl. Add the shrimp, artichokes, sun-dried tomatoes and scallions, mixing well. Season with salt and pepper. Cover and refrigerate to blend the flavors, at least 1 hour, or overnight.
2. Transfer to a serving bowl and serve chilled.

What to dip? Potato chips, tortilla chips, baguette slices, crostini, flatbread crisps, carrot sticks, celery sticks, cherry tomatoes, cucumber slices, mushroom caps, zucchini slices.

** I never add the shrimp.


Cajun Seasoning
2 Tablespoons sweet paprika, preferably Hungarian
1 Tablespoon dried basil
1 Tablespoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon freshly ground black pepper
¼ teaspoon ground hot red (cayenne) pepper

Combine all ingredients together. Makes about 1/3 cup. Use as a seasoning for dips, popcorn, salads, grilled foods and in Cajun and Creole cooking.

From Rick Rodgers’ Dip it! 2002

Homemade Tomato Soup

I love tomato soup. It's comfort food. It's easy to make, and very versatile. It reheats well, so I make it a lot on Sundays to have for lunch during the coming week. I can add leftover chicken or extra vegetables, or potatoes, pasta or rice. I can top it with cheese.

Often I add old rinds of fresh parmesan cheese to the soup while it cooks. I like the soup smooth and thick, so I blend it with a stick blender. I also use sun dried tomato pesto as an added flavor punch, and frequently use frozen basil pesto cubes in the soup as well.

Homemade Tomato Soup

1 medium onion, chopped
5 cloves garlic, finely chopped
1 stalk celery, chopped
2 carrots, peeled, and chopped
2 Tablespoons Olive oil
1 bay leaf
2 28 oz cans whole peeled or crushed tomatoes
1 quart water
1 cup white wine (optional)
1 teaspoon dried oregano
salt and pepper, to taste
2 tablespoons freshly chopped basil or some prepared pesto
2 tablespoons sun-dried tomato pesto, optional.

In a soup pot, heat oil, and sauté onions and garlic until translucent. Add carrots and celery, continue to cook until soft.
Add canned tomatoes, water, wine, (if using) and bay leaf. Bring to a boil and then lower heat to a simmer. Add basil pesto and/or sun-dried tomato pesto, if desired. Cook until vegetables are tender. Remove bay leaf. Add oregano. Remove to blender and puree soup, or use a stick blender. Adjust seasonings. Serve with toasted English Muffin Bread.

Chicken Thighs Braised in White Wine

This isn't a quick dish per se, but it's the kind I can get started and then go do something else, like walk on the treadmill, while it cooks. It's great with any green vegetable. The recipe comes from Everyday Food, here. Beezer was asking for a good recipe, and it's cold out in his neck of the woods, so this is a great meal. My son loves this.

(The picture is from the magazine too.)


Chicken thighs braised in white wine
(serves 4)

Prep time: 15 minutes. Total time: 1 hour 10 minutes

8 bone-in, skinless chicken thighs (about 2-3/4 pounds)
Coarse salt and ground pepper
4 garlic cloves, thinly sliced.
1 cup dry white wine
¼ teaspoon dried thyme
1 lemon, cut into 8 thin slices, plus 1 tablespoon fresh lemon juice
1 tablespoon cold butter, cut into pieces
2 tablespoons chopped flat leaf parsley
Cooked rice, for serving (optional)

1. In a 12-inch skillet with a tight fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine and thyme. Bring to a boil; reduce to a simmer. Cover and cook 30 minutes.

2. Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chick and lemon slices to a platter. Cover tightly with foil to keep warm.

3. Bring liquid in skillet to a boil; cook until reduced to ½ cup, about 5 minutes. Remove skillet from heat. Add butter, parsley and lemon juice; stir until better has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.

Chili with Potatoes, Tomatoes and Beans

This is one of those nice, hearty, stick-to-your-ribs meals. It's quick to make and reheats very well. For those who cannot tolerate wheat, this is a nice alternative. I found this recipe in the newspaper about 10 years ago.

Chili with Potatoes, Tomatoes and Beans

1 Tablespoon extra-virgin olive oil
1 medium onion, quartered and thinly sliced
1 14-1/2 ounce can diced tomatoes in juice (I use spicy tomatoes with jalapeno peppers or some with garlic)
1 large garlic clove, pressed
2 Teaspoons chili powder
½ Teaspoon oregano leaves
1-1/2 pounds (about 5 medium) unpeeled Yukon Gold or all-purpose potatoes, sliced ¼ inch thick
1 (15-ounce) can black beans, rinsed and drained
½ cup water
Salt and pepper, to taste
½ cup shredded extra-sharp Cheddar cheese

In a large nonstick skillet, heat oil. (if you do not have a nonstick skillet, heat up a large skillet, add the oil, and let it heat up) Add onion and sauté until softened and starting to brown, about 4 minutes.

Add undrained tomatoes, garlic, chili powder and oregano; mix with a large spoon. Add potatoes, beans, water, salt and pepper, and turn with large spoon to distribute evenly.

Cover and bring a to a simmer; adjust heat and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. If necessary, add more water to keep mixture juicy.

Sprinkle cheese over top; cover, remove from heat and let stand 1 minute or until cheese melts.

Serves 4. Reheats very well in a microwave (but you might need to add more water)