faux foodie

Roasted Red Pepper Soup
January 9, 2011, 11:59 pm
Filed under: Company, favorites, Health, side dish, Soup

This recipe comes from a Top Chef contestant. I fell in love with it several years ago. Delicious with grilled cheese sandwiches!

3 red bell peppers
1/4 cup olive oil
1 carrot, finely chopped
1 stalk celery, finely chopped
1 large red onion, finely chopped
1 (40 ounce) can tomatoes with juice
1/2 cup basil leaves, chopped
2 tablespoons balsamic vinegar
2 cups heavy cream

Roast bell peppers over a gas flame, tending carefully and turning to blacken all sides. When completely roasted, place in heatproof bowl, cover with plastic wrap and let sit for 10 minutes. Remove from bowl and remove skin, seeds and stems. In a large pot, heat olive oil over medium high heat. Add carrots, celery and red onion. Cook over medium high heat until vegetables are beginning to soften. Add roasted peppers, tomatoes, basil and balsamic vinegar. Stir well to combine. Cook until tomatoes are beginning to break down.4Remove from heat and transfer to a food processor fitted with a metal blade. Process until mixture has reached a smooth consistency.Add heavy cream and mix until well combined.
Serve warm.

Weeknight Cauliflower
January 7, 2011, 3:17 am
Filed under: Company, favorites, Health, side dish

From 101 Cookbooks

2 – 3 heads of small cauliflower (or 1/2 head large)
2 tablespoons of olive oil
a couple pinches of sea salt
1 clove garlic, minced
1 small bunch of chives, chopped
zest of one lemon
freshly grated Parmesan
a bit of flaky sea salt

To prep the cauliflower, remove any leaves at the base and trim the stem. Now cut it into tiny trees – and by tiny, I mean most florets aren’t much larger than a table grape. Make sure the pieces are relatively equal in size, so they cook in the same amount of time. Rinse under running water, and set aside.

Heat the olive oil and fine grain salt in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula. Brown a bit more and continue to saute until the pieces are deeply golden – all told about six minutes. In the last 30 seconds stir in the garlic.

Remove from heat and stir in the chives, lemon zest, and dust with a bit of freshly grated Parmesan cheese and a pinch of flaky sea salt (if you have it on hand). Serve immediately.

Serves 2-3 as a side.

Cabbage Crunch Salad
January 3, 2011, 3:21 am
Filed under: Health, side dish

I had this at Whole Foods and it was delicious/healthy. Here are the ingredients:

green cabbage chopped
sliced almonds
green onions chopped
Dressing (canola oil, apple cider vinegar, honey, salt)

Dice up ingredients and pour dressing over vegetables. Not sure of amounts, but I feel like whatever suits you should be fine.