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Roasted Tomato Basil Soup
I recently made a batch of homemade Roasted Tomato Basil Soup, a traditional and healthy favorite that never gets old. I roasted some tomatoes in the oven to bring out their flavor and sweetness and added a couple cans of diced tomatoes to enhance it even more. If you are like me and you have lots of fresh basil around from your garden, then this is a perfect way to enjoy a meal that highlights this delicious herb. I added a whole cup of basil leaves to the soup for lots of flavor. I decided to serve it with some short-grain brown rice, however, the possibilities are endless. You can add mini pasta, colorful wild rice, or serve simply with toasted bread. This soup is quick to make, easy, and incredibly comforting. Enjoy!!
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Layered Vegetable Bake
I hope everyone had a wonderful festive season and enjoyed a lot of delicious food with your loved ones! For those of you like myself who may have overindulged a little too much (see here), I am excited to introduce the first of several healthy recipes this month here on The Chic Brûlée. I refuse to sacrifice on taste, so all of my healthy recipes are not only low in calories and carbs, but delicious in their own right as well.
I recently picked up a copy of Honestly Healthy by Natasha Corrett and Vicki Edgson, a cookbook that follows the trendy alkaline diet, beloved by the likes of Victoria Beckham and Gwyneth Paltrow (just sayin’). The diet discourages ‘very acid forming’ foods like starchy grains and vegetables (pasta, wheat, beans, etc.) as well as all dairy products, meat, and fish, because, in their opinion, these foods are bad for you. It also promises many health benefits and aims to reduce the amount of internal stress on the body. Although I am NOT following the diet in its entirety, I was excited to try out a few recipes in the book and add them to my healthy eating repertoire.
Last night I made a divine Layered Vegetable Bake. A sort of “lasagna,”
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Italian-Style Stuffed Peppers
Here is my grandmother’s tried-and-true recipe for the best Italian-style stuffed peppers. Although I have made a few modern variations on stuffed peppers recently (some unsuccessful, I must admit), I wanted to take it back and make the *real* stuffed peppers my family and I have enjoyed for years so I asked my grandmother for her recipe.
The peppers are stuffed with a tasty mixture of ground beef, pork and veal, along with onions, cooked rice, bread, Parmesan cheese, fresh parsley and garlic. It’s full of traditional Italian flavors and almost tastes like a meatball. The cooked rice adds texture and heartiness, and the mixture of meats adds a ton more flavor and richness than if you only used ground beef. We have a special way of cooking it that doesn’t dry out the filling, but still allows the stuffed peppers to retain their shape. These stuffed peppers make for a lovely meal. Enjoy!
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Roasted Red Pepper & Tomato Soup
Creamy and comforting, this recipe for Roasted Red Pepper & Tomato Soup is a delightful weeknight dinner. I started out by roasting 3 red bell peppers until very tender and slightly charred. Next, I roasted a baking sheet full of ripe mixed tomatoes until soft, juicy and bursting with flavor. Since I was in the spirit of roasting, I added 2 whole bulbs of garlic, that I roasted alongside the peppers in the oven. Once roasted, the garlic was caramelized to perfection. The combination of these flavorful vegetables with aromatic herbes de Provence, a hit of cayenne and paprika, and a side of toasted crusty bread smeared with freshly roasted garlic was nothing short of a winner. Enjoy!
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Summer Tomato Cucumber Salad
For a great side or light lunch, try my healthy and refreshing Summer Tomato Cucumber Salad. This fresh and cool salad is made with sweet cherry tomatoes, crunchy cucumber and thinly sliced red onions and topped with crumbled feta, basil and a light red wine vinaigrette. Serve alone with crusty bread or alongside your favorite meal. Enjoy!
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Classic Andalusian Gazpacho from Cádiz, Spain
One of my favorite summer meals is gazpacho because it is so light, refreshing and packed with flavor. Hailing from Andalusia on the southern coast of Spain, this cold soup epitomizes tasty, fresh Spanish cuisine. Although there are loads of different variations on the traditional dish, I set out to find the most authentic recipe straight from one of the top restaurants in Cadiz, Spain — El Faro. Situated in a tiny fishing village in La Viña, El Faro is renowned for its mouth-watering gazpacho. I found the authentic recipe used at El Faro and it does not disappoint.
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Caprese on a Stick : Cherry Tomato, Mozzarella & Basil Skewers
I have a great recipe today for an easy, healthy and delicious summer appetizer that is fun to make. Instead of making a traditional tomato and mozzarella salad, try using skewers to create fun, pick-me-up “Caprese Sticks” that your guests will love. You can add variations to this recipe based on your favorite Caprese salad ingredients. I included Kalamata olives on some of my skewers for an extra twist!
