2 posts tagged “recipe”
Olathe Corn and Poblano Soup
Ingredients
12 Ears of Corn (or 4 1 lb bags of frozen Corn)
2 quarts vegetable broth
1/2 Gallon of Milk (I used low fat milk)
3 Poblano Peppers
3 jalapeno peppers (stem and seeds removed)
2 large onions
1 red bell pepper
2 tablespoons of olive oil
salt
pepper
Cut corn from the cob. Toss the kernels in olive oil, place on a cooking sheet and place in the oven at 350 for 20 minutes or until lightly browned. In a stock, pot combine the vegetable stock and milk. Place cobs in simmering stock pot. Chop onions, poblanos and jalapenos sautee over medium heat until transluscent. Remove cobs from the stock pot and add onions and peppers mixture. Simmer for 30 mins. Run through food processor and serve.
If I had to pick my favorite day of the week, it would have to be Sundays. My schedule each Sunday begins with a long run early in the morning. The crisp autumn weather makes these runs even more enjoyable.
Typically, we'll decide the day prior what we will cook. We will make a list and go to the grocery store to pick up items to cook for that evening and a little extra to freeze for that week's dinners. During the time the food is cooking we bask in the rays of the television to that week's football games. Eagles games for me (I've been quite fortunate that most of these games have been televised) and the Bronco's for the rest of the household. There are always the other games in between.
The food is the best part about Sundays. The ability to put together a meal. The process of figuring out which recipe to make, making a list of groceries, going to the store and finally preparing and eating the meal. I love the entire process of buying, preparing and eating food. I'm clearly a "foodie" at heart.
Stuffed Eggplant
INGREDIENTS
* 2 (1 pound) eggplants, quartered and cut into 1/2 inch strips
* 2 tablespoons olive oil
* 1 medium onion, chopped
* 3 cloves garlic, minced
* 6 sprigs fresh parsley, chopped
* 1 1/2 cups fresh bread crumbs
* 1/2 cup grated Gruyere cheese
* 2 tablespoons chopped black olives
* 1 tablespoon capers
* 1 lemon, juiced
* 1 teaspoon chopped fresh basil
* 1/4 teaspoon crushed red pepper flakes
* 1 teaspoon salt
* 1 teaspoon pepper to taste
* 12 slices tomato
* 1/4 cup grated Gruyere cheese
* 4 tablespoons olive oil
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
2. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
3. Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.
4. Bake in preheated oven for 30 minutes.
Typically, we'll decide the day prior what we will cook. We will make a list and go to the grocery store to pick up items to cook for that evening and a little extra to freeze for that week's dinners. During the time the food is cooking we bask in the rays of the television to that week's football games. Eagles games for me (I've been quite fortunate that most of these games have been televised) and the Bronco's for the rest of the household. There are always the other games in between.
The food is the best part about Sundays. The ability to put together a meal. The process of figuring out which recipe to make, making a list of groceries, going to the store and finally preparing and eating the meal. I love the entire process of buying, preparing and eating food. I'm clearly a "foodie" at heart.
Stuffed Eggplant
INGREDIENTS
* 2 (1 pound) eggplants, quartered and cut into 1/2 inch strips
* 2 tablespoons olive oil
* 1 medium onion, chopped
* 3 cloves garlic, minced
* 6 sprigs fresh parsley, chopped
* 1 1/2 cups fresh bread crumbs
* 1/2 cup grated Gruyere cheese
* 2 tablespoons chopped black olives
* 1 tablespoon capers
* 1 lemon, juiced
* 1 teaspoon chopped fresh basil
* 1/4 teaspoon crushed red pepper flakes
* 1 teaspoon salt
* 1 teaspoon pepper to taste
* 12 slices tomato
* 1/4 cup grated Gruyere cheese
* 4 tablespoons olive oil
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
2. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
3. Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.
4. Bake in preheated oven for 30 minutes.
