Hey! Are you here because you saw me on Mass Appeal? Welcome! Feel free to poke around, and don't forget to follow me on Facebook and Twitter!
Sorry for the lack of posts, it's been pretty crazy around here! After hopping off the plane from Austin I feel like I hit the ground running and went right into the busy season at work, including working the local county fair and running a few projects. Fall is definitely starting off with a bang! Also, I was recently (as in, this morning) on local television! Cool, huh? My mom came with me and took a bunch of pictures and Mom'd all over the place, as mom's do. I appreciated the support, because I was super nervous despite being extremely excited. But Seth and Ashley, the hosts, were amazingly sweet and put me right at ease. Plus, they seemed to really like my recipes!
My morning started out a bit rough though, because my face looked like THIS:
Quasimodo eye and everything, THANKS, ALLERGIES. Thankfully it cleared up enough to not be so noticeable on camera. It was a great day, and thanks to Ashley, Seth, and Mass Appeal for having me! Click Here to watch my segment on Youtube. And if you think the recipe looks familiar, that's because it is! Ashley picked it herself when she accepted my pitch to be on the show. They told me they'd love to have me back, and to pitch more ideas as it gets closer to the holidays. I'll work on my screen presence (the number um's I had is bumming me out!) and start brainstorming ;)
|I WISH this was my kitchen...|
In other news, it's cold outside. It's my first skinny-jeans-and-boots day and I don't know how I feel about it. Summer is just too short, always. On the upside, I have already overloaded myself with fall recipes--starting with this amaaaaze-balls soup!
Fall time is soup season and it's always fun to find new favorites. I threw this together one night because I seem to hoard red peppers whenever they're on sale, and my recipe-to-red-pepper ratio seems to be off, meaning my fridge is always full of them. I wanted to save this for a pepper party I'm doing later in the season with some other bloggers, but it's too good not to share! Maybe I'll adapt it to a bisque for that, hmm...
Roasted Red Pepper Soup
- 2 large red peppers
- 1 head garlic
- 1 small onion
- 1 can petite diced tomatoes
- 2 cups chicken broth (or vegetable if you'd like to go vegetarian)
- 1 tbs sherry vinegar
- 2+ tbs olive oil
- crushed red pepper
- salt and pepper
-Prick holes in peppers and rub with olive oil and place on a baking sheet. Cut off the top of the garlic so that tops of cloves are exposed but still hold together. Drizzle garlic with olive oil and cover with tin foil and place on baking sheet. Place baking sheet in an oven heated to 400 degrees F and bake for about 20 minutes, turning peppers halfway, or until peppers begin to blister.
-Meanwhile, over medium heat, heat 2 tbs olive oil in a saucepan and add the onion and crushed red pepper. Cook until onion is translucent. Add the tomatoes and vinegar.
-When peppers are fully cooked, let cool until safe to touch and peel off skin and discard seeds. Add to the pot, along with the garlic (which you can get out simply by squeezing it). Add the chicken broth and let simmer for about five minutes.
-Puree with an immersion blender or in batches in a standing blender. Cook a few more minutes over medium heat, then serve with a dollop of sour cream.