This plnena paprika polevka also know as stuffed pepper soup has been lurking in my folder for about two weeks now. I held off on it to finish the boards to photograph it on and once I finally photographed it I realized I left thick soup all along the edge and it looks horrible; well to me it looks horrible. The plan to remake the soup continued to be put off since the weather is considerably hot here for this time of year. It probably just best to go ahead and share it. If we end up with another cold and rainy day I can always remake the soup and get some gorgeous shots.
Czechs generally make stuffed bell peppers a bit different then Italians do. My other half and I figured that out the first time we decided to make stuffed peppers together. He is full blooded Czech and well I’m Italian with other heritage but more prone to the Italian as I was raised with that cuisine and values. Czech stuffed peppers are simmered on a stove with paprika, rice, and ground beef while Italian stuffed pepper are baked in the oven without paprika and a small amount of tomato sauce. This stuffed pepper soup is a rendition of Czech stuffed peppers turned inside out to make a soup. Love Czech stuffed peppers with dumplings also known as knedliky. We just had garlic bread at the time but it would have been nice to pair them with this soup.
The board turned out nice in the photograph. I am working on several others and thinking about a DIY post. Anyone that would be interested? The boards I am working on are going to be chalkboard, crackled, and stained. Most of them will be painted with basic cheap acrylic paints you can pick up at any hobby store. Hoping to get the rest of them cut tonight so I can work on them over the next few days. Also in some serious need for heavy poster board. Looks like another run to the Dollar Tree.
And now I am off to cut those boards… well make the other half do it while I eat fresh tortillas with salsa and butter. Guilty pleasure!
I have two favorite soups. Minestrone and baked potato soup! Just love all the toppings you can add to baked potato soup
One week till the last Twilight Saga film Breaking Dawn Part II. How many of you plan to go see it? I’m definitely NOT doing the midnight showing. Might be a Saturday morning flick. It’s the start of Thanksgiving vacation and I am just counting the days till that week gets here.
I thought this might help warm up those that are freezing on the East coast. I feel for you all.
Next week I have a Fall festival to attend and I plan to bring 48 cupcakes and 2- 3 dozen cookies. Any suggestions?
This is an argument that my other half and I have constantly. He swears there is a difference n rice brands. I used to disagree; however, recently we’ve tried all sorts of difference brands and blends. His favorite is Uncle Ben’s. I was not sold until I tried the brown rice. It goes perfect with jalapeno’s and red onions. I prefer to serve it with fish or chicken.
Though last night was one of those what I have in my arsenal is what I’m cooking tonight. I had a bag of Uncle Ben’s whole grain brown rice and since I am horrible at cooking rice and usually make the other half do it, this stuff comes in handy. I like to add it to soups cause it make the soup more hearty and filling. Brown rice is a great protein which makes it perfect to add to soups with just vegetables or those with meat too. hearty dinners are just up my alley when the colder weather comes in and the teen boys think they need to bear up for the winter. Do you have any brown rice recipes?
I make this soup with or without brown rice. I enjoy both!
Swear to the gods, cooking beans never turns out the same. Soak them 24 hours and put them in the pan and half of them are still hard hours into it. This is why every woman/man wants to crockpot cook their beans. I am just not a huge crockpot person. It takes the talent out of cooking or at least I kind of feel that way about it. My picture of smoked chorizo bean soup looks so red from the chorizo.
Today, I want to tell you how I cook beans and make sure that they do not turn out hard. The no fail method is soak them for 36 hours not 24 hours. Drain them a few times and replace the water. Give them plenty of room to grow in the water by putting them in a larger bowl with a lid. After soaking, cook them for four hours and then let cool. Store them over night and cook for four hours again the next day. This allows for the oils and flavor to settle and you will have some of the best beans you’ve ever tasted. Adding a tad of liquid smoke really kicks in the flavor of the beans along with the bacon adding additional smoke flavor.
A few college semesters ago, a friend of mine took me out to lunch. I had never been to Rockfish but I love seafood and thought it was worth a shot. We decided to just have a couple of appetizers. After a glance through, I saw Jalapeno soup on the menu and just knew I had to try it. It is one of my obsessions to eat everything spicy since when I was a kid I despised spicy food. When the bowl came out to my dismay it was white and creamy! Creamy Jalapeno soup? Yes, it was strange but after a few bites I was completely hooked.
I would like to share with you my copycat recipe for RockFish’s Roasted Jalapeno Soup. This is a simple and healthy lunch that can be served with crackers, croutons, or bread. The soup can be made in less then thirty minutes and pairs well with a BLT sandwich. Don’t go out and eat that greasy burger, stay in and enjoy a delicious bowl of Jalapeno soup.
We had a short dip in weather last week. It brought on my passion for creating soups. Minestrone soup is one of my favorite soups full of flavor and scrumptious vegetables. I’ll have to admit that my Italian side really shows through when it comes to noodles. It was an epic event to get the noodles for this soup. Ditalini noodles are perfect for minestrone. Many would use orzo’s but I believe orzo’s are great in chicken soup but get to mushy in a minestrone. What I love most about this soup is that I can hide the tender quarters of Italian zucchini in it and my family will eat it!
In honor of Bastille day, I thought it would be best to post you my son’s favorite French recipe. Boeuf Bourguignon also known as Beef Burgundy. It is a beef stew braised in wine. My son and I just love the fresh ingredients that go into this recipe. The fresh basil and thyme keeps the dish so rustic! My version of this dish is cooked in a dutch oven pot on stove top. If you don’t have a dutch oven you can use a larger sauce pot. If you would like the recipe of how to cook this in a oven or over camp fire in a dutch oven just leave me a comment and I will send you the recipe.
My brother and a friend of mine both had mentioned different versions of this soup. After hearing my brothers recipe and looking at many online I decided it was time to try to make this my way. Of course I used a few of my brothers ideas. Chili beans is a definite must in this soup. The other big battle was ground beef or chicken. I have to say hands down chicken, my style, makes the soup! So, don’t forget leave me a comment especially if you have your own version.
So I had pneumonia, yes not fun! While I was sick in bed I found a wonderful soup recipe for Smokey Roasted Potato and Red Bell Pepper Soup. I have to say I am totally jealous of Teenie Cakes because she has a dutch oven and I do not. However, I plan to pick one up soon and when I do, I will make her version of this wonderful soup. With inspiration from this recipe I made a easy stove top Red Pepper Soup. It was simple enough that sickly me could even stand to make it. Surprisingly my teenagers loved the soup!