Roasted Red Pepper Soup w/ Cheesy Pita Points

soup weather...

Some people say fall is sweater weather, but being a food person I equate the season differently. So, I'm going to say it's soup weather. As the weather turns colder, soup becomes the go-to for so many lunches and dinners at my house. It's tough though because sometimes I get in a rut and make the same kinds - chicken noodle, vegetable, or tomato. Well, this roasted red pepper soup offers a nice alternative to the norm.

This simple soup makes for a healthy, yet filling meal. It stars roasted red peppers, but is also full of other veggies and aromatics. I pair it with a different type of dunker - cheesy pita points. The recipe follows and I highly recommend making them to accompany this soup. This fall make a different kind of soup to warm up. Here's how...

Ingredients
4 Red Bell Peppers
3 T Olive Oil
1 Large Yellow Onion, chopped
2 Ribs Celery, chopped
2 Carrots, peeled & chopped
2 Cloves Garlic, minced
1 Bay Leaf
1 (32 oz) Box Low-Sodium Vegetable Stock
1 (15 oz) Can Tomato Sauce
To Serve: Fresh Flat-Leaf Parsley (chopped), Sour Cream, & Cheesy Pita Points (recipe follows)

Directions
Preheat the broiler to high and move the oven rack to two spots from the top. Line a baking sheet with foil.

Begin by roasting the red bell peppers: Cut the tops off the peppers. Cut them in half and remove the seeds and ribs. Press flat, cut side down, onto the prepared baking sheet. Broil for 10-12 minutes, or until the skin is charred. Carefully remove the peppers to a bowl, cover with plastic wrap, and allow to steam for 10 minutes. Peel off the charred skin, discard. Chop the peeled peppers and set aside.

Cook the veggies: Heat a heavy-bottom pot or dutch oven over med-high. Add the oil, onion, celery, carrots, garlic, and bay leaf. Saute for 6-8 minutes, or until the veggies begin to soften. Season with salt and pepper.

Make the soup: Add the broth, tomato sauce, and roasted red peppers to the pot. Continue to cook over medium for 15-20 minutes. Allowing the veggies to fully soften and the flavors to meld.

Puree the soup: Remove the bay leaf. Using an immersion blender, puree the soup in the pot until smooth. Or, use a blender to puree the soup. In batches, add the soup to the blender and puree. Note: Use caution when blending hot liquids in a blender, allow steam to escape. Season with salt and pepper to taste.

Serve the soup: Ladle the soup into bowls and garnish as desired. I suggest adding a dollop of sour cream, a sprinkling of parsley, & cheesy pita points (recipe follows). Enjoy!

Cheesy Pita Points
Ingredients
2 Pitas, cut in half
1 C Shredded White Cheddar Cheese
1 C Crumbled Feta Cheese
Olive Oil Cooking Spray
2 T Parmesan Cheese

Directions
Preheat the broiler to low. Open the pita pockets and divide the cheddar and feta cheese between them. Place on a baking sheet lined with parchment paper or a silpat mat. Spray each pita with cooking spray and sprinkle the tops with the Parmesan cheese. Broil until the cheese melts and the pitas become brown and crisp. Allow to cool 1-2 minutes. Then cut each pita into points and serve with the soup.

Mofongo Empanadas

Puerto Rican mash-up, literally

I was torn for what to make for my main dish. I had mofongo, a traditional Puerto Rican mashed plantain dish, twice (yes, in two days) while we were on our trip. But, we also had empanadas, a pastry pouch filled with things such as beef, carrots, and peas, on our food tour (I had a vegetarian one!). Both would be equally perfect as a main dish for my blog. So, I thought, why compromise? This is for my blog, so I'll do whatever I want! Problem solved: I've created a mash-up of two very traditional Puerto Rican dishes - Mofongo Empanadas.

This dish is pretty heavy and I normally wouldn't post this as a summer dish. But, it was 80+ degrees when we were in PR and people were eating it! So, take advantage of the unseasonably cool and less humid weather we've been having to make this dish. It will fill you up. Here's how to make it...

Ingredients - Serves 4
1 C Peanut Oil
4 Cloves Garlic, sliced
2 Large Plantains, peeled & sliced into 1" thick "rounds"
4 T Butter, cut into pieces
1 Sheet Puff Pastry, thawed (Note: there are 2 in a box)
1 Yellow Onion, diced
2 Carrots, peeled & diced
1 Rib Celery, diced
3-4 T Flour, more for dusting
1 Can (14.5 oz) Reduced Sodium Chick Broth
2 C Shredded Rotisserie Chicken
1 C Frozen Peas, thawed
Kosher Salt & Black Pepper
To Serve: Shredded Purple Cabbage, Chopped Cilantro, & Hot Sauce

Directions
Preheat the oven to 400 degrees.

Make the mofongo filling: Heat a large cast iron skillet to med-high. Add the oil and garlic to fry for 30 second. Remove the garlic to a bowl with a slotted spoon. Next add the plantains to the oil in a single layer. Fry on each side until browned outside and tender inside, about 5 mins. Remove to the bowl with the garlic. Turn off the pan, but don't clean it out.

To the bowl with the warm plantains and garlic add the butter and a pinch each of salt and pepper. Using a pestle (muddler or back of a wooden spoon), mash the ingredients together. Once everything is mashed thoroughly set aside.

Make the empanadas: On a clean, dry floured surface roll out the puff pastry dough to about 12" x 12". Cut the dough into 4 equal squares. Scoop a 1/4 of the mofongo filling into the middle of each puff pastry square.

My attempt at the repulgue

Then, wet the edges of each square with a little water and fold the dough at an angle to create a triangle shape (corner to corner). Seal the empanadas by pressing the tines of a fork around the edge of the empanada or by making a twisted edge known as a repulgue. If you’re interested in trying your hand at the repulgue, here’s a video that demonstrates the attractive rope edge. Place the empanadas on a parchment-lined baking sheet. Bake for 18-20 minutes, or until lightly browned.

Make the saucy topping: Reheat the skillet with the garlic-plantain oil to med-high. Add the onion, carrots, and celery to cook until tender, about 5 minutes. Season with salt and pepper to taste.

Next, sprinkle in the flour, stir to cook out for 30 seconds, then pour in the chick broth and whisk to make a gravy. Continue to cook for another 5 or so minutes. Finally, stir in the chicken and peas to heat through. Season with salt and pepper as needed. Keep the sauce warm until the empanadas are finished cooking.

To serve: Put down a scant bed of purple cabbage, top with the empanada, pour over the saucy topping, sprinkle with cilantro, and as much of your favorite hot sauce as desired (I used sriracha). On our food tour we had some really hot green sauce with our empanadas. So, use whatever you like. Enjoy this mash-up with a fork and knife...yum!

Rainbow Veggie Soup

a one pot wonder

Some of the best recipes happen all in one pot. Building flavor by cooking in layers is key with one pot wonders. And, even better, there is little to no clean up! This simple and rustic vegetable soup is the perfect one pot meal for the chilly days we are still experiencing. They are even talking snow tomorrow!

Begin building flavor in this soup by sauteing potatoes, carrots, celery, onion, corn and green beans in a little olive oil. Next, add in canned diced tomatoes, vegetable broth, bay leaves, salt, and pepper. Finally, finish with fresh dill and serve with the best bread in Cincinnati - Blue Oven Bakery. Make this soup tonight and warm up! Here's how...

Ingredients - Serves 6

2 Large Russet Potatoes

3 Carrots

3 Ribs Celery

1 Yellow Onion

2 Ears Corn

1/2 lbs. Fresh Green Beans

28 oz. Can Diced Tomatoes

1 Quart Vegetable Broth

2 Bay Leaves

Olive Oil

Salt & Pepper

3 T Fresh Dill, chopped

Blue Oven Bakery bread to serve

Directions

Prepare the veggies: Peel and wash the potatoes and carrots. Cut the potatoes into 1 inch chunks. Dice the carrots, celery, and onion. Cut the corn off the cob. And, string the beans and cut them into 1 inch pieces.

Build the base of the soup: Heat a large, heavy-bottom, pot over med-high heat; add 2-3 T of oil. Once the oil is hot add in the potatoes, carrots, celery, onion, corn, and green beans. Saute for 10 minutes, or until the veggies begin to soften.

Next, add in the tomatoes, broth, bay leaves, 1 tsp. salt, and 1/2 tsp. pepper. Bring to a boil, then reduce to a simmer. Cover and simmer for 20-25 minutes, or until the vegetables are tender.

Right before serving remove the bay leaves, discard, and stir in the dill. Taste for seasoning and adjust as needed. Ladle the soup into bowls and serve with the Blue Oven bread. We had the sunflower loaf...delicious! Stay warm, enjoy!