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Showing posts from January, 2013

Two-Can Ten-Minute Homemade Tomato Soup ♥ Quick Recipe

Today's easy homemade soup recipe: Tomato soup made from scratch in just ten minutes. No "weird" ingredients like canned tomato soup and lower in calories, too.

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Is Tomato Soup Made from Canned Ingredients "Homemade"?So I suspect that purists won't consider this "homemade" soup. After all, I didn't till the soil to grow the tomatoes and I certainly didn't toil over a hot stove canning summer tomatoes, all to toss together an easy, steaming bowl of tomato soup during the cold and damp of a Midwestern winter.

It Depends On the Ingredients.But here's why for me, Two-Can Ten-Minute Homemade Tomato Soup not only qualifies, it rocks. Let's look at the ingredient lists.

Diced Tomatoes: Tomatoes.*
Tomato Sauce: Tomato Concentrate, Salt, Onion Powder, Garlic Powder, Citric Acid, Natural Flavors, Dried Bell Pepper.*
* Caveat: It took careful examination of several labels to find diced tomatoes and tomato sauce wit…

Why I Switched from Weight Watchers to Medifast

No recipe today but instead a story, one of Choice and Hope and Compromise.
You'll find the story posted on Kitchen Parade, Why I Switched from Weight Watchers to Medifast. There's a lively discussion there, come join the chatter!




A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2013






How to Roast a Pepper (Capsicum) on a Gas Stove ♥ Techniques, Tricks & Tips

Today's quick & easy way to roast one or two sweet peppers or hot chilies right on the stove, a gas stove, that is.
To roast a pepper – the sweet peppers like green bell peppers, yellow and orange bell peppers and especially red bell peppers – is to change not only its texture but its flavor. A raw pepper is wet and crunchy, a roasted pepper is slippery and smoky.

This same technique works not only with sweet peppers but also with hot chile peppers with a little or a lot of heat. My favorite pepper for roasting is a poblano chile (as picture) but I've also roasted jalapeños and other chiles.

Mostly it's a hands-off operation, just throw the pepper on the fire, then carry on in the kitchen – no wandering off, now, it's not that hands-off! – keeping an eye on the roasting process, turning as needed.

The technique is best for roasting one or two peppers, for a whole trayful, you'll want to follow this technique that works in both gas and electric ovens, How …