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  1. #16

    Re: September Recipe Challenge Is In the House!!!




    Ok, making my weekend grocery list and my Mexican stuffed poblanos r on it. Mmmmm sounds yummy!

  2. #17
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    Re: September Recipe Challenge Is In the House!!!




    The last weekend of September is upon us so if you haven't done so yet, please post your CHILI PEPPER recipe for this month's challenge soon!!!

  3. #18

    Re: September Recipe Challenge Is In the House!!!




    i'll have to see about making my stuffed pepper soup this weekend...it's yummy but the husband doesn't like stuffed peppers so he doesn't like the soup!

  4. #19
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    Re: September Recipe Challenge Is In the House!!!




    OMG, I have to make something this weekend too!!! yikes!!! talk about procrastinating...

  5. #20

    Re: September Recipe Challenge Is In the House!!!




    These recipes all look so good!

  6. #21
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    Re: September Recipe Challenge Is In the House!!!




    Woohoo, I made this extremely DELICIOUS soup today and just had a bowl for lunch...it's so good! The recipe has a few extra steps in it but I think the effort was very much worth it. The recipe comes from the Allrecipes website. Take a look...

    With a bit of sour cream:

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    and here, I added some bacon, avocado, and red onion...mmmm,mmmm...good!


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    Roasted Red Bell Pepper and Tomato Soup
    INGREDIENTS:
    1 teaspoon olive oil
    1 onion, chopped
    2 cloves garlic, minced
    3 red bell peppers
    4 large tomatoes - peeled, seeded and
    chopped
    1 1/2 teaspoons dried thyme
    2 teaspoons paprika
    1/8 teaspoon white sugar
    6 cups chicken broth
    salt and pepper to taste
    1 pinch ground cayenne pepper
    1 dash hot pepper sauce
    2 tablespoons butter
    1 1/2 tablespoons all-purpose flour
    6 tablespoons sour cream
    DIRECTIONS:
    1. Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
    2. Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
    3. Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
    4. Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
    5. Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
    6. Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

  7. #22

    Re: September Recipe Challenge Is In the House!!!




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    The South Indian food is a brilliant blend of flavors, colors, seasoning, nutritional balance, fragrance, taste, and visual appeal. It is spicy too. Tamilnadu has Chettinad cuisine and from Kerala comes Malabar-style cooking, with its repertoire of tasty seafood dishes. And this food and Indian restaurants are available in many counties like
    Indian restaurants in Australia.

  8. #23

    Re: September Recipe Challenge Is In the House!!!




    Recipe of the Week – Green Burgers


    Many of our readers live in the United States and next week, will celebrate the 4th of July – Independence Day.

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    For many American’s this is a holiday marked by potlucks, cookouts, family get-together and barbecues. So often, these events make people on a raw food diet nervous and uncomfortable because they won’t be partaking in the barbecued meat and other cooked foods. So, this week, we are excited to share a recipe with you that can help put an end to these uncomfortable feelings. This week’s recipe of the week is Green Burgers.


    It is our hope that people wouldn’t feel this way – nervous, shy or uncomfortable about the healthy lifestyle you’ve chosen. We want you be happy and comfortable with who you are. Even still, so many people have an “Uncle George” who thinks raw vegans “don’t get enough protein” or “Aunt Betty” who thinks “eating only raw food must be so difficult!!” (Neither of which, of course, is true AT ALL!)


    Green burgers are an excellent alternative to the traditional meat burger. This way you can be at the barbecue, having a “burger” and Uncle George and Aunt Betty may never know the difference – or if they do, maybe they’ll be intrigued to give it a try and you’ll have the opportunity to share this wonderful treat!!


    Recipe of the Week Green Burgers


    1 Bunch Black Kale


    4-5 Big Carrots


    500 g Brazil Nuts


    1-2 Tablespoons Olive Oil


    2 Tablespoons Dried Parsley


    De-stalk the kale and cut it into small, tiny pieces. Use your blender to grind the Brazil nuts and carrots. Put everything in a bowl. Add the other ingredients and mix well with your hands.




    Make little burgers or sausages out of it.
    Serve with a dip or just on salad leaf with small pieces of vegetable on the side.
    Remember, we will be sharing one of our favorite raw food recipes each week so stay tuned!


    In order for you to get many more delicious, nutrition loaded easy to make Raw Food Recipes for you and your family, just visit us here to get 70 of our best recipes.


    Recipe of the Week Green Burgers Easy to make, nutrition packed and designed for picky eaters!
    Get our book to have happy and healthy children and also get a life OUTSIDE the kitchen!


    This e-book is for you if you want to have healthy food for your kids AND STILL have a life outside the kitchen as well! To find out more about, feel free to visit us here at:
    Founder: Nazmin Sarker
    My Website: recipesrice.com

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