Tasty and Easy Recipes

Ingredients:
1-2 tbsp. olive oil
2 cups sliced onion
1 tsp. minced garlic
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. cumin
5 red bell peppers, cleaned
1 tsp. flour
1/2 cup mushroom soup made with soup powder and water
2-1/2 cups rice milk

Method:
Place peppers on oiled tray in oven at 350°F/177°C and roast until skin puckers, turning every 8 minutes; about 30-40 minutes. Put in paper or plastic bag. When cool, core, seed and pull off skin, then slice.
Heat oil. Saute’ onions until they brown a bit but don’t burn, add garlic, red peppers and spices. Stir, cover and cook on low 10-15 minutes, stirring from time to time.
Slowly add flour while stirring. Cook while stirring 5 minutes.
add stock, cover again and cook 3 minutes more.
Add rice milk. Puree. Heat

Ingredients:
2 large butternut squash, peeled and seeded (about 4 to 6 lbs)
1 large onion, chopped
3 garlic cloves, smashed with the flat of a big knife
Oil for sauteeing
2 large fleshy red peppers
3 quarts/liters broth, any kind
1 tbsp. hot sauce or to taste
Salt, to taste
Pepper, to taste

Method:
Roast red peppers, either under a broiler, on a grill, or over a gas flame. Put into a paper bag or in a covered bowl until cool enough to handle.
Soften onion and garlic in a small amount of oil until transparent (do not brown).
Cut squash into about 1″ cubes. Put into a large pot with the broth and gently simmer until soft.
Meanwhile, slip charred peel off the peppers, open and remove seeds, but do not rinse. Cut up and add to squash in pot along with the onions and garlic. Puree with immersion (stick) blender (or cool and puree in stand blender). Add hot sauce and salt and pepper to taste.
Serve hot or cold, with or without a dollop of sour cream.

Ingredients:
2 zucchini, cut into chunks
4 large carrots, peeled, cut into chunks
2 parsnips, peeled, cut into chunks
2 potatoes, peeled, cut into chunks
2 sweet potatoes or 1 small butternut squash, peeled, cut into chunks
1 sweet red pepper, in chunks
1 medium onion, in chunks
2 to 4 cloves garlic, peeled and sliced
1 to 2 sprigs fresh basil leaves
1 to 2 sprigs fresh parsley leaves
1 to 2 sprigs fresh dill or marjoram or thyme leaves, whatever your preference
Water to cover
Salt, pepper, cayenne, etc. to taste

Method:
Put all ingredients in a pot. Heat to boiling, boil until tender.
Remove in batches to food processor, using SOME liquid in each batch. Process until smooth.
If soup seems too thick, add more of the cooking water until soup is a consistency you want. Season with salt, etc. to taste. Serve hot or cold