When Not To Roast Red Peppers

I woke up the other morning craving roasted red pepper soup. Not for breakfast -- that would be weird -- but for dinner.

Since I had recently purchased a dozen bright and shiny red bell peppers, I thought it would be a good idea to roast them first thing in the morning. So by 6:15 am, the peppers were sliced, drizzled with oil, and placed under the broiler.



Like wood-fired pizzas or chargrilled burgers, the smell of roasting peppers is utterly enticing. Except when it's not.

You see, that utterly enticing aroma becomes not-so-enticing by three o'clock in the afternoon. You can light vanilla scented candles (which I did) and spray air freshener (which I did). It won't matter. The smell will linger like an unwanted house guest.

So here's my advice: Make roasted peppers only after 12 noon. And then make this soup because it's too delicious to pass up. You could make it with jarred roasted peppers and canned corn, but don't. Roast the peppers. Cut the kernels off the sweet corn. Chop the fresh cilantro. Sure, it will take longer, but you'll be rewarded. This soup is wonderfully spicy, smoky, and sweet. Plus, it's topped with a crunchy, tangy corn salsa that's good enough to eat by the spoonful.

And if you're looking for something to sop up the last of the soup in your bowl, then make a loaf of this Jalapeno and Cheddar Cornbread. It works deliciously.




Want to learn how to roast peppers on a grill? Then check out this blog post with step-by-step photos.

Southwest Roasted Red Pepper and Corn Soup
Makes 6-8 servings
Print recipe only here.

Soup:
6 large red bell peppers
3 ears of sweet corn (reserve one for the salsa)
4 tablespoons olive oil, divided
1 yellow onion, chopped
3 celery stalks, chopped
5 cups low-sodium vegetable broth
1/2 teaspoon salt
3/4 teaspoons chipotle powder
1/4 cup chopped fresh cilantro

Salsa:
1 reserved ear of roasted corn
1 scallion, thinly sliced
A pinch of salt
1 teaspoon lime juice
1 tablespoon chopped fresh cilantro

1. Pre-heat oven broiler. Line one large or two small rimmed baking sheets with aluminum foil. Slice peppers in half. Clean out the seeds. Place cut-side down on prepared baking sheet. Remove corn from husks, discarding all silk. Place on prepared baking sheet. Drizzle peppers and corn with 2 tablespoons olive oil. Place directly under broiler for 25-30 minutes, rotating the corn halfway through. Broil until the peppers are covered with black blisters and the corn has lightly browned kernels. Remove from oven and let corn cool. Wrap peppers tightly in aluminum foil, or place inside of a paper bag and close tightly. Place inside of a bowl to catch any juices that might spill out for about 10-15 minutes. The steam will help the skins peel off more easily. Remove one pepper at a time. Using a paper towel, rub the skins off and discard. If you have trouble removing the skins, then steam the peppers a bit longer. Chop peppers. Once corn is cooled, cut off kernels, reserving one ear for the salsa.

2. In a large, deep pot over medium-high heat, warm remaining 2 tablespoons olive oil. Saute onions and celery for 5-7 minutes until translucent and lightly browned. Add roasted peppers, corn kernels, vegetable broth, salt, and chipotle powder, and cook 5-7 minutes. Remove from heat, and stir in cilantro. Allow to cool completely before pureeing.

3. Puree the soup in batches in a blender until smooth, or if you prefer, a little chunky. Taste it. Add more chipotle powder if you'd like some extra heat. Return soup to pot and heat on stovetop for 7-10 minutes before serving.

4. For the salsa, combine all ingredients in a small bowl. Garnish each bowl of soup with 1-2 tablespoons of salsa.

You might also enjoy these roasted red pepper recipes:
Farro with Grilled Vegetables Salad recipe from Food Blogga
Roasted Pepper, Olive, and Brie Bruschetta recipe from Food Blogga
Fennel Spiked Roasted Red Bell Pepper Soup recipe from Food Blogga
White Bean and Roasted Red Pepper Salad recipe from Kalyn's Kitchen
Chickpea Salad with Roasted Pepper Puree recipe from Sunday Nite Dinner
Pizza with Eggs, Roasted Peppers, Olives, and Arugula recipe from Love and Olive Oil

Summertime Smoothies: Blueberry, Oatmeal, and Honey Breakfast Smoothie

When you're too rushed, too tired, or too lazy to make yourself a healthy, balanced breakfast, make this blueberry, oatmeal, and honey breakfast smoothie. It's got everything you need to kick start your day: fiber, protein, whole grains, vitamins, antioxidants, and frothy deliciousness. And it can be made in about two minutes.

Who said Mondays weren't happy?



Blueberry, Oatmeal, and Honey Breakfast Smoothie
Makes 1 serving
Print recipe only here.

This breakfast smoothie is also delicious with strawberries, blackberries, or raspberries.

1 cup milk of your choice (I prefer vanilla soy milk or almond milk)
1/4 cup rolled oats
1/3 cup blueberries
1/2-1 teaspoon honey
A couple of dashes of cinnamon
A few pieces of ice

1. Place all ingredients in a blender and process until smooth and frothy. Add more milk if you prefer it thinner.

This is the second smoothie in my Summertime Smoothies series. Don't forget last week's: Cinnamon-Spiked Cherry and Banana Smoothie.

You might also enjoy these blueberry dessert recipes from Food Blogga:
"Nude" Berry Tartlets
Mom's Blueberry Sweet Rolls
Peach and Blueberry Galette

You might also enjoy these blueberry drink recipes:
Blueberry Crush recipe by YumSugar
Blueberry Margarita recipe by The Arugula Files
Salted Blueberry Agave Milkshake recipe by Local Lemons

Healthy Picnic Food: Eggplant, Asparagus, and Smoked Mozzarella Sandwich Wraps with Red Pepper Mayo

With our year-round temperate San Diego climate, we have picnicked in November, in March, and many months in between. But like chilled watermelon, slushy lemonade, and buttery ears of sweet corn, picnics taste best in the summer months.

That's why last weekend Jeff and I went on our first summertime picnic. I could tell you about the weather (grey skies) or the view (choppy ocean waters), but I think you'd be more interested in the food. I was. 

We brought a bottle of chilled pinot grigio, a salad of heirloom tomatoes, fresh corn kernels, basil, and olives, and eggplant, asparagus, and smoked mozzarella sandwich wraps with red pepper mayo. Dessert was simple: juicy, sweet fresh cherries from the farmers' market.  



When it comes to vegetarian sandwich wraps there's much more than just hummus, tomatoes, and sprouts. With creamy eggplant, crisp asparagus, and smoky mozzarella cheese, these healthy picnic wraps taste like warm rolled up pizzas but without all the fat and calories.

To reduce fat, I brushed the vegetables lightly with olive oil and broiled them and used soy mayo. I also used whole wheat wraps instead of flour for added fiber and protein. I did not, however, skimp on the smoked mozzarella, because to me, it's the star of this wrap. Each bite is permeated with its creamy texture and smoky flavor. Use less if you must, but please don't skip it.

So tell me, dear readers, what are you favorite picnic foods, healthy or not? Have you gone on a picnic yet this summer? Tell us about it!

Eggplant, Asparagus, and Smoked Mozzarella Sandwich Wraps with Red Pepper Mayo
Makes 4 servings
Print recipe only here.

1 medium eggplant, sliced into 1/2-inch thick rounds (about 10-12 slices)
16 asparagus spears, bottoms trimmed
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup reduced-fat or soy mayo
2 tablespoons minced roasted red peppers
4 (6-inch) whole wheat tortillas
4 ounces shredded smoked mozzarella or smoked gouda cheese
8 fresh basil leaves

1. Preheat oven broiler. Line a large rimmed baking sheet with aluminum foil. Lay eggplant slices and asparagus on the sheet, not overlapping. Brush asparagus and both sides of the eggplant slices with olive oil and sprinkle with salt and pepper. Broil for 7-8 minutes or until browned. Since asparagus cooks quickly, it may be cooked at this point and can be transferred to a plate. Flip eggplant slices, and broil another 4-5 minutes or until lightly browned. Remove from oven.

2. In a small bowl whisk mayo and red peppers. Set aside.

3. In a medium dry skillet over medium-high heat, warm tortillas for 30-60 seconds on each side. To assemble wraps, place a tortilla on a flat working surface. Spread with 1/4 red pepper mayo. Top with 1 ounce cheese, 2-3 slices eggplant, 4 asparagus stalks, and 2 basil leaves. Roll up, and wrap tightly in aluminum foil before packing. Repeat with remaining ingredients.

You might also like these picnic friendly foods from Food Blogga:
4 Inspired Potato Salads
Pork Tenderloin Sandwiches
Farro with Grilled Vegetables Salad
Mediterranean Wheatberry Salad with Lentils and Chickpeas

Here are more tasty picnic foods:
Brie and Grape Tortilla Wraps recipe from Greedy Gourmet
Napa Cabbage Picnic Salad recipe from Simply Recipes
Italian Picnic Pasta Salad recipe from Thyme for Cooking
Roasted Vegetable and Goat Cheese Sandwich recipe from The Kitchen Sink

Summertime Smoothies: Cinnamon-Spiked Cherry and Banana Smoothie

If someone said she wanted a "smoothie" back in the early 1930's, she wasn't talking about the frosty, blended drink made with fresh or frozen fruit. She was talking about body-shaping undergarments, like bras and girdles, that would "smooth" out her figure.

Nowadays, girdles are out, but smoothies are in. Whether it's a simple strawberry-banana breakfast smoothie made in your own kitchen or a $7 acai berry and juice concoction that promises eternal youth, smoothies are everywhere.

Though some of the earliest blended fruit drinks surfaced in the late 1930's and early 1940's, smoothies as we know them, emerged in the 1960's. According to Wikipedia, Stephen Kuhnau, the owner of the chain Smoothie King admits that he didn't create the word "smoothie;" he credits hippies from the late 1960's with coining the term. No matter who came up with the name, it's now synonymous with healthy, fun, and refreshing drinks.



Smoothies are generally made with fresh or frozen fruit and a liquid such as water, juice, or milk. Yogurt makes thicker smoothies. Sometimes sweeteners like agave nectar or honey are added. There are even green smoothies made from green vegetables such as spinach and kale. As for flavor combinations, let your imagination soar. But if you need some ideas, then please back here. Over the next several weeks I'll be sharing some of my favorite summertime smoothie recipes with you.

And ladies, in case you didn't catch the moral of the story, here it is: Drink more smoothies so you don't have to wear a smoothie.

Cinnamon-Spiked Cherry and Banana Smoothie
Makes 1 serving
Print recipe only here.

1/2 cup pitted fresh cherries (or unthawed frozen)
1/2 frozen banana
1 cup vanilla soy milk (or milk of your choice)
1/8 teaspoon cinnamon

1. Place all ingredients in a blender and blend until smooth and frothy. Add more milk if you like it thinner.

You might also enjoy these cherry dessert recipes from Food Blogga:
Cherry and Blackberry Clafoutis 
Almond Panna Cotta with Glazed Cherries
Quick Chocolate Cinnamon Mousse with Cherries

You might also enjoy these cherry drink recipes: 
Cherry Mojito recipe at YumSugar
Cherry Limeade recipe at What Geeks Eat
Blue Lagoon Margarita recipe at Recipe Girl

Let's Feed the Kids with San Diego's 2nd Annual Food 4 Kids Backpack Program Fundraiser

If you’re reading this blog, then you’re probably like me. You’ve eaten a good breakfast this morning. You have a fridge full of food. You worry about over-eating. You never worry about going hungry.

For many of San Diego’s schoolchildren, going hungry is a stark reality. That’s why in 2007 the San Diego Food Bank created the Food 4 Kids Backpack Program which provides chronically hungry elementary school students with food-filled backpacks for the weekend.

Today, I’m asking you to help the San Diego Food Bank and their Food 4 Kids Backpack Program.

Here’s how the program works: Although qualifying children receive free or reduced-cost school lunches, many of them don’t have enough food to eat over weekends and school holidays. So every Friday, these students are given a backpack filled with non-perishable child-friendly foods.

During the 2008-2009 school year, the program served just 200 children in eight schools throughout San Diego County. They are now serving 550 children in 19 schools and are looking to expand that to 850 children this year.

Last year, San Diego food writer, Caron Golden (San Diego Food Stuff), and food blogger, Alice Robertson (Alice Q. Foodie), launched a fundraiser for the Food 4 Kids Backpack Program. They collected over $6,000 and 1,200 pounds of food, plus scores of backpacks.

It's time for the second fundraiser, and I’m happy to be on this year's committee. We’re holding the fundraiser over the summer (August 21st) so that the money, food, and backpacks we collect can help enroll more students and schools at the beginning of the school year.

In addition to Caron, Alice, and me, our wonderful committee includes local chefs Diane Stopford and Amiko Gubbins, PR maven Peyton Robertson of Bay Bird PR, and NBC San Diego anchor/reporter Catherine Garcia.

The fundraiser has three parts and three ways you can help:


1. Monetary donations: We've set up a fundraising page at www.firstgiving.com/food4kids. You can make donations here, add comments, and keep track of our progress. This page runs through the end of August. And, thanks to NBC San Diego for contributing the 7 percent cut firstgiving.com takes of the total raised on the site so we don't lose any money you give!

2. Backpack and food donations: We are encouraging people to collect neutral backpacks (preferably logo-free, black or red one since those are the kids’ favorite colors) and kid-friendly non-perishable foods such as applesauce, cereal, fruit and pudding cups, juice boxes, soup, and macaroni and cheese. The collection for this food and backpack drive will be at the Little Italy Mercato on Saturday, August 21.

3. Dining out donations: A “dollar-a-dish” event throughout the month of August. Over 40 San Diego restaurants will select one of their best selling dishes and for the month of August will contribute $1 for every dish sold.

As an added incentive, those who contribute to the firstgiving.com page and food/backpacks at the Little Italy Mercato collection event will be entered into a drawing for raffle prizes. Winners will be announced at the Mercato on August 21.

Dine at these San Diego eateries during the month of August, and support the Food 4 Kids Backpack Program. Here's the current list of participating restaurants. I’ll tell you more about them next week and include any newcomers.

Alchemy

Bencotto

Cafe Chloe

Case de Bandini

Casa de Pico

Casa Guadalajara

Cosmopolitan Restaurants

Cowboy Star

Croce's 

Cucina Urbana

Dining Details (caterer)

Flippin Pizza

Gaglione Brothers

George's at the Cove

JRDN

Jsix

Kensington Grill

Lotsa Pasta

Nine-Ten

O'Brother's 

Pizza Fusion

Playa Grill

Ritual Tavern

Roseville

Royal India

Sessions Public

Soleluna Cafe

So No Trading Company

Starlite

Stingaree

Terra 

The Red Door

Urban Solace

Wine Steals

Zenbu

Please help us spread the word!

Twitter: #Food4KidsSD

Our Facebook page is www.facebook.com/food4kids. Take a moment to “like” us.