|We have eaten this many and have about 100 more ready to pick|
No, you don't make pepperade! You DO have to start cooking.
Its harvest time at my house and even though I love vegetables that we have grown, I find it a bit overwhelming at times. This is our first vegetable garden at this house.
We look forward to stuffing these peppers with sweet Italian sausage and roasting them with olive oil and sliced onions every year. This garden seemingly produces watery peppers so that wasn't the killer treat we hoped. Its OK because a rough chop of peppers and onions roasted in olive oil served with a crusty baguette is easier.
On Saturday, I took out my behemoth food mill and processed tomatoes for sauce. I set aside some for my Tomato-basil granita ( think savory sorbet) and cooked the rest down to a paltry amount of sauce. I didn't know there were so many more ready to be picked so I get to do it all over again in the next day or two.
Today I made a standard that I read about in Vogue back in the '80s. I had no way to write it down and noticed that the amounts in the recipe were 1-2-3.
This curried carrot soup was in an article about spa food. Remember when that was all the rage?
Anyway, I don't have the nutritional info but I ran the recipe through a calculator and there are less than 4 grams of fat, 55 calories per serving and a bagillion vitamins and minerals.
3 carrots peeled, rough chopped
2 ribs cellery rough chopped
1 medium onion rough chopped
3 cups chicken or vegetable broth
2 Tablespoons of curry powder (less if you can't take the heat)
1 Tablespoon oil
Add the carrot, celery and onion to a saucepan with the oil and "sweat" the vegetables, stirring occasionally for 10 minutes. Add the curry powder and stir over medium heat for one minute. Add the broth and simmer for 30 minutes or until the vegetables are tender. Let cool and puree.
It is fabulous cold too.
I'll be back with design stuff once I get this mess cleaned up! *sigh*