Archive for August, 2015

29
Aug
15

Mixed vegetables

imageWhen the local farmers market , backyard garden, or store purchases gives you fresh veggies, there’s only limited time to use them.

Usually, I avoid  refrigeration if possible. Processing can take several forms, one being roasting. Here is a combo of rainbow carrots, peppers , onions, hot peppers, white onion Garlic, etc. salt and pepper, season to taste.

lightly drizzle with olive oil and sprinkle from time to time with chicken stock while roasting at low  heat.

cool, refrigerate and serve as a side dish or any other use.

 

 

29
Aug
15

shopping

shoppingaug

25
Aug
15

packing lunch

what ever the workday throws at you, be prepared….IMG_8531

25
Aug
15

spicy tomato veggie soup variation #1

 additions to:

spicy-tomato-veggie-soup

this soup also tasty served cold.

IMG_8532 Cooked diced potato, chopped raw green pepper, crumbled feta cheese added to the soup.

skipped the basil garnish…..

23
Aug
15

spicy tomato veggie soup

Much cooler temperatures, so soup is on the menu.

Unknown

onion , garlic , salt, pepper, sauteed

IMG_8524

IMG_8525
Diced red (and green) peppers, these were from the garden, the red pepper not as sweet as expected, only several days  from being picked. The green pepper tasted mild, picked right before dicing.

IMG_8526Giving time for the garden to produce more tomatoes, used 1/2 large can of peeled tomato , squeezed, added water for four cups total liquid.
Season with a combo of dried pepper flakes, ancho,dried red pepper, and smoked red pepper.

Adjusted seasoning, salt pepper and a bit of sugar. I held back on adding other herbs and spices.

IMG_8527

Add 1/2 cup veggie soup mix, 1/4 wasn’t enough, probably can add more later or pasta, potato. Simmer at this point for 1/2 hour or so.

Soup mix is Bob’s Red Mill, if you make this soup mix alone , that is with just water, it’s very bland.

IMG_8529

Done, with just the right amount of spice.

22
Aug
15

too hot to run the oven

When there’s a heat wave and it’s too hot to add additional heat to the kitchen, it’s time to fire up the outdoor grille. After sundown, cooler temperatures outdoors makes for a comfortable respite while bread bakes.

Similar to a previous posting…..https://pmetro.wordpress.com/2010/08/30/bread-baked-on-the-grille/

This time one loaf of  bread was baked in two  heavy duty bread pans (received as a gift), one placed inside of the other so it was double insulated from the coals.

The temperature reached about 400 degrees, according to the temperature gauge on the top of the grille cover,  baked for about 30 minutes.

This particular loaf had a soft crumb, the sides and the bottom darker from the top, but not burnt.

IMG_8501

22
Aug
15

Light lunch and snacking during the work day

IMG_8502

Some times the typical sandwich lunch can get boring. Food from leftovers , meals from restaurants or food prepared from home can be containerized. Multiple small containers can provide quick snacking for those 10 and 15 minutes breaks during the morning and afternoon.
One of my favorites is when fresh food is available from the garden.

just add pepperoni..

deconstructed pizza ….?




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