Roasted Red Pepper Soup

Roasted Red Pepper Soup

3 large red bell peppers or 12 mini red peppers
1 tablespoon olive oil for sauteing 
1 yellow onion chopped fine
3 roma tomatoes chopped

2 peaches skinned and chopped
1 tablespoon tomato paste

1 teaspoon agave syrup
1 teaspoon dried thyme
salt and pepper to taste

Seed and cut in quarters all the peppers. Roast open side down in 375 F oven till starting to brown. Set aside to cool. When peppers are cool enough to handle chop them into small pieces. Meanwhile saute onion in olive oil. When onions are soft and translucent, add the chopped peppers, tomatoes, tomato paste, peaches, agave, and seasonings. When mixture has cooked down, let cool slightly and whirl in blender till smooth. Rewarm and either add 1/2 cup heavy cream or serve as is. This soup is so delicious and beautiful with its vibrant red color.

Enjoy!

Gary's Grandfather's Log Cabin

Gary's Grandfather's Log Cabin

Gary's grandfather was a carpenter;
he made this log cabin.
Notice the door opens and closes.

The cabin sits on our mantle

and we cherish it every day.

We've both always had an affinity 
for living in the mountains.
Nowadays, living in another state
we're still in the mountains.
Thankful.

Whole Roasted Red Snapper

Whole Roasted Red Snapper

1 whole red snapper, gutted and fins removed
olive oil to brush on fish
1 medium yellow onion sliced thin
1 teaspoon garlic powder
1 teaspoon ground thyme
1 teaspoon fine pink salt
1 teaspoon smoked paprika
1/2 teaspoon white pepper
2 lemons cut into slices
fresh bunch of dill
fresh bunch of mint

Wash snapper and pat dry. Brush fish with olive oil on both sides.
Cut criss cross sections into meat of fish on both sides.
Cut just down to the bone but not into the bone.

Here's an example of how I cut the fish.
My cuts are made in the direction of the tail on an angle.
When eating the fish use back of fork tines and
tease meat off the bone from sections previously cut.

Prepare a large sheet pan covering it with aluminum foil.
Preheat oven to 400 F.
Slice onion and sprinkle over the aluminum foil
covering the portion the fish will sit upon.
Sprinkle interior and both sides of fish with the
garlic powder, thyme, salt, paprika, and pepper.
Stuff interior of fish with fresh mint and dill.
Add lemon slices to fish cavity.
place any remaining lemon slices on the onions.
Place fish on bed of onions and lemons.
Bake in preheated oven for 30 minutes.
Place on serving platter and eat directly from the fish.
An experienced chef/waiter could remove the meat,
but, hey, we just eat it the easy for the two of us.
Fish cooked this way is so delicious.
Gary kept saying the fish tasted so good. A keeper,
both my husband and the fish recipe.

Fresh Corn Casserole/Pudding

Fresh Corn Casserole/Pudding

4 ears of fresh corn

1/2 cup butter, melted and cooled
2 eggs beaten slightly

1 cup sour cream
4 ounces melting cheese grated
1/2 cup yellow cornmeal
1/2 cup 1:1 gluten free flour
1 small 4 ounce can green chiles

1 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 350 F. Grease a 7 x 11 inch baking dish.
Remove corn from cob and add half to butter and eggs.
Puree this mixture in a blender.
Add remaining ingredients to other half of corn.
Last stir in creamed corn mixture.

Pour into greased pan and smooth the top.
Bake for 50 to 60 minutes.
Let cool for 10 minutes then cut into squares and serve.
This turned out quite tasty, might even need some spice.