Roasted Carrot Soup

In my world, food never really has a set time or place. It’s all about what I’m feeling.

If that happens to be ice cream when it’s freezing in January, so bet. When I’m craving breakfast for dinner, I’m going for it. And I’ll be damned if someone tries to tell me I can’t eat soup in July.

I love soup, and I’m not afraid to show it. When I want to make something I know will be tasty and satisfying, I always to go with soup. Even if it is 85 degrees F in sunny southern California. That’s why we have air conditioning!

You will need…

2 pounds carrots, peeled and cut into chunks

1 onion, chopped

4 garlic cloves, peeled

2 tablespoons olive oil

6 cups chicken broth

¼ cup chopped basil, plus 2 tablespoons for garnish

Salt and pepper to taste

Start by preheating your oven to 375 degrees F.

Spread the carrots, onions and garlic to a large baking sheet and toss them with the olive oil. Season well with salt and pepper.

Roast the carrots and company for 45 minutes, until tender.

Combine the roasted veggies and the chicken broth and bring to a boil.

When the soup boils, reduce and simmer for 10 to 15 minutes.

Season with salt and pepper and add in the basil.

Cook for an additional 1 minute.

Working in batches in a blender or with an emersion blender, work to puree the soup until smooth.

Top with fresh basil and serve hot.

Love and Beer Floats

Angela 

Roasted Carrot Soup

2 pounds carrots, peeled and cut into chunks

1 onion, chopped

4 garlic cloves, peeled

2 tablespoons olive oil

6 cups chicken broth

¼ cup chopped basil, plus 2 tablespoons for garnish

Salt and pepper to taste

Start by preheating your oven to 375 degrees F.

Spread the carrots, onions and garlic to a large baking sheet and toss them with the olive oil. Season well with salt and pepper.

Roast the carrots and company for 45 minutes, until tender.

Combine the roasted veggies and the chicken broth and bring to a boil.

When the soup boils, reduce and simmer for 10 to 15 minutes.

Season with salt and pepper and add in the basil.

Cook for an additional 1 minute.

Working in batches in a blender or with an emersion blender, work to puree the soup until smooth.

Top with fresh basil and serve hot. 

Roasted Bell Pepper Soup with Seared Scallops

Yes, I know what you are thinking. You took one look at the name of this post and thought, “Good lord this chick makes some weird stuff.”

Am I right or am I right?

And I do make a ton of weird stuff. You should see the recipes that I DON’T post. But I promise you that I post only the stuff I would eat again. Just consider me your personal taste tester of all the weird food combos out there.

Despite the fact that this combo might sound odd, I promise it works. Not only does it work, it is damn tasty.

You will need…

3 large red bell peppers

3 tablespoons olive oil

1 tablespoon butter

2 garlic cloves, mined

1 medium onion, diced

1 teaspoon ground cumin

¼ teaspoon crushed red pepper

1 quart chicken broth

¼ cup fresh orange juice, plus zest of 1 orange

2 tablespoons cilantro, roughly chopped

8 to 10 sea scallops (depending on the size and how much you want)

Salt and pepper to taste        

Preheat the oven to 425 degrees F.

Put the peppers on a baking sheet and roast until the skins are blackened. About 45 minutes.

When the skin has blackened, place the peppers in a bowl and cover it with plastic wrap. Allow the peppers to cool until you can handle them.

By the time the peppers have cooled, the skin and stem will easily peel off. Clean the peppers of their skin and seeds and roughly chop.

In a large saucepan, heat 2 tablespoons of the olive oil.

When the oil is hot, add in the garlic, onion, cumin and crushed red pepper flakes.

Cook over moderate heat, stirring occasionally until the onions are softened. About 10 minutes.

Add in the roasted peppers and the chicken broth, increase the heat and bring the soup to a boil.

Once the soup boils, reduce the soup to a simmer.

Add in the orange juice, zest, cilantro and season with salt and pepper. Simmer for 20 minutes.

When the onions and peppers are very tender, blend in batches in your food processor or with an immersion blender.

Set aside.

In a medium skillet, heat the remaining oil and butter over medium high heat.

When the butter has melted and the oil is hot, season the scallops well with salt and pepper and add to the pan.

Cook until the scallops are well browned on both sides and cooked through. About 2 minutes a side.

Place the scallops in a shallow bowl.

Pour the soup over the scallops and serve hot with some crusty bread.

Love and Beer Floats

Angela  

Roasted Bell Pepper Soup with Seared Scallops

4 large red bell peppers

3 tablespoons olive oil

1 tablespoon butter

2 garlic cloves, mined

1 medium onion, diced

1 teaspoon ground cumin

¼ teaspoon crushed red pepper

1 quart chicken broth

¼ cup fresh orange juice, plus zest of 1 orange

2 tablespoons cilantro, roughly chopped

8 to 10 sea scallops (depending on the size and how much you want)

Salt and pepper to taste        

Preheat the oven to 425 degrees F.

Put the peppers on a baking sheet and roast until the skins are blackened. About 45 minutes.

When the skin has blackened, place the peppers in a bowl and cover it with plastic wrap. Allow the peppers to cool until you can handle them.

By the time the peppers have cooled, the skin and stem will easily peel off. Clean the peppers of their skin and seeds and roughly chop.

In a large saucepan, heat 2 tablespoons of the olive oil.

When the oil is hot, add in the garlic, onion, cumin and crushed red pepper flakes.

Cook over moderate heat, stirring occasionally until the onions are softened. About 10 minutes.

Add in the roasted peppers and the chicken broth, increase the heat and bring the soup to a boil.

Once the soup boils, reduce the soup to a simmer.

Add in the orange juice, zest, cilantro and season with salt and pepper. Simmer for 20 minutes.

When the onions and peppers are very tender, blend in batches in your food processor or with an immersion blender.

Set aside.

In a medium skillet, heat the remaining oil and butter over medium high heat.

When the butter has melted and the oil is hot, season the scallops well with salt and pepper and add to the pan.

Cook until the scallops are well browned on both sides and cooked through. About 2 minutes a side.

Place the scallops in a shallow bowl.

Pour the soup over the scallops and serve hot with some crusty bread. 

Arugula and Soy Shitake Brown Butter Sauce

Well mi amigos, I made it back from my week in Cabo for the Yi wedding without any major injuries. Of course there were a few signature Angela bumps and bruises, but all in all I survived. Not only did I survive, I thrived.

The trip was absolutely amazing, start to finish.

First of all, if you live in California, I HIGHLY recommend Cabo San Lucas as a vacation destination. That place is beautiful, everyone is amazingly nice and it is a true vacation destination. I’m sure many of you already know that. I can’t believe it took me this long to figure it out!

Basically, we had a blast. Everyone got a long. The wedding was stunning. And most importantly, I got a sweet SWEET tan.

While I am sad my vacation is over, I am happy to be back in beautiful Orange County for a few days before I start a crazy few weeks of travel. Dallas, San Fran, Atlanta and Temecula, I’m coming at ya!

But until I hit the road, I’m hitting the kitchen. Oh home cooked food, how I miss thee.

You will need…

4 ounces shitake mushrooms, sliced

3 tablespoons soy sauce

3 cups arugula

½ cup butter

3 tablespoons chicken broth

Over medium heat, bring the soy sauce and mushrooms to a gentle simmer.

Simmer the mushrooms until all the soy sauce is absorbed and the mushrooms are tender. About 8 minutes.

When all the liquid is gone, add in the butter.

Melt the butter over medium high heat until it browns.

As soon as the butter starts to brown, add in the chicken broth and the arugula and simmer for an additional minute.

Serve hot over your favorite pasta or a nice white fish.

Love and Beer Floats

Angela 

Arugula and Soy Shitake Brown Butter Sauce

4 ounces shitake mushrooms, sliced

3 tablespoons soy sauce

3 cups arugula

½ cup butter

3 tablespoons chicken broth

Over medium heat, bring the soy sauce and mushrooms to a gentle simmer.

Simmer the mushrooms until all the soy sauce is absorbed and the mushrooms are tender. About 8 minutes.

When all the liquid is gone, add in the butter.

Melt the butter over medium high heat until it browns.

As soon as the butter starts to brown, add in the chicken broth and the arugula and simmer for an additional minute.

Serve hot over your favorite pasta or a nice white fish.