Two weeks ago, my family got a flu! All of us was suffering from cough and cold. And I don’t feel like doing anything. I don’t have the energy to cook. But I need to. So inspite of being sick. And I want to cook some soup and something light. So I raid my fridge and see what stuff do I have on hand. I found a bunch of red capsicum, corn, eggplants, okra, green beans, cilantro, etc! I figure I can make some corn soup, but corn soup is not really inviting my appetite. And I finally decided to try to make some Chili Corn and Red Capsicum and let me tell you in my opinion is a success! Very easy it took 30mins to cook or less! This recipe yield 4 servings. And the cooking time is 30mins.
Chili Corn and Red Capsicum Soup
2 Red Capsicum (bell pepper) ,dice
4 corn on a cob or 2 cups of frozen corn
2 tablespoon fresh cilantro, finely chopped or 2 dash of dried cilantro
1/2 cup heavy cream
2 cups vegetables stock
2 cups water
1 small onion finely chopped
1 small red chili, finely chopped or
2 oz of butter
1 cup of shredded mozzarella (optional)
1 tablespoon flour
Cut the kernels off the corn cobs.
Heat the butter in a large saucepan over medium heat. Add the corn kernels, red capsicum, onion and chili and stir to coat the vegetables in the butter.
Cook covered over low heat, stirring occasionally, for 10 minutes or until the vegetables are soft.
Increase the heat to medium and add the cilantro. Cook , stirring, for 30 seconds or until fragrant.
Sprinkle with the flour and stir for a further minute.
Remove from the heat and gradually add the vegetable stock, stirring together.
Add the water and return to the heat.
Bring to the boil, reduce the heat to low and simmered covered for 10-15 minutes or until.
Ladle about 2 cups of the soup into the blender and puree until smooth.
Return the puree to the soup in the saucepan, pour in the cream and gently heat until warmed through.
Poured the shredded mozzarella.
Season to taste with salt and pepper.
Sprinkle with cilantro leaves to serve.
Serve with grilled cheese or pitta bread.
I’ve been writing this blog since the other day. And I finally finished it! I’ve been out doing some grocery shopping for the last 2 days. I’m trying to stock up on some essentials items that my family need! With the price of gas going up, I don’t need to go to the store more often than I should!
So what is RATATOUILLE? Just hearing the name of Ratatouille is very elegant and so sexy. So what really is it? Ok , Ratatouille is a traditional French Provencal stewed vegetables dish originally from Nice. The key ingredients of this dish is the tomato! I sautéed the all the vegetables separately so the vegetable will taste great fully! What is really in it? Hmmmmm….Eggplant, zucchini, red bell pepper,garlic ,onions, and some mix greens herbs, like thyme, rosemary, marjoram or Herbes de Provence! 🙂 So the other night, I was craving for some thing different. And after watching the movie Ratatouille, I thought I might tried that! So the only I have on hand is eggplant, zucchini, yellow squash! But it did really works! For me, this dish is very fulfilling dish! So this is my version of Ratatouille.
3 tablespoons olive oil, divided
1 large eggplant (about 1 pound), trimmed and cut into small dice (about 3 cups)
1 medium onion, cut into small dice (about 1 1/2 cups)
2 cloves minced garlic (about 2 teaspoons)
2 medium zucchini (1 pound total), trimmed, cut into small dice (about 2 1/2 cups)
1 (14.5-ounce) can Del Monte Diced Tomato with Green Chile (just to add a little kick to it) or you can use no-salt added Diced Tomato!
1 teaspoon herbs de Provence (or 1/2 teaspoon dried thyme and 1/4 teaspoon each dried rosemary and dried marjoram)
3/4 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves, plus more for garnish
4 Cod Loins
2 teaspoons lemon juice
2 teaspoons rosemary (or other herb) infused olive oil, optional
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the eggplant and cook, stirring, until eggplant has softened but not completely lost its shape, about 5 minutes. Remove the eggplant from skillet. Heat another tablespoon of oil in the same skillet over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and zucchini to the pan and cook, stirring occasionally, until the zucchini is soft, about 6 to 7 minutes. Return eggplant to pan and add tomatoes, herbs de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer approximately 10 minutes. Season with additional salt, to taste. Stir in basil and remove from heat.
To cook fish, preheat broiler. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine the remaining tablespoon olive oil with the lemon juice and brush on fillets. Broil until fish is cooked and firm, about 7 minutes.
Mound 1 cup ratatouille on 4 plates; top each mound with 1 fish fillet and drizzle with 1/2 teaspoon herb infused oil, if using. Garnish with additional basil