Peanut Soup Recipe with Sweet potatoes and tomato
July 23, 2009
A deliciouss variation on Traditional Peanut Soup.
YOU WILL NEED
1 /4 cup carrots peeled and diced
1/2 cup onions peeled and diced
1/4 cup celery peeled and diced
1 cloves garlic peeled and minced
4 ounces coconut milk
3/4 cup tomato juice
2 tablespoons sweet chili sauce
½ pound sweet potato peeled cut into large cube
1 package Montebello Kitchens Peanut Soup mix
PREPARATION:
- Prepare Montebello Kitchens Peanut Soup mix according to package directions and hold.
- Place a 1/4 cup oil in stockpot over high heat.
- When oil starts to smoke, add celery, onions, carrots and garlic. Saute until tender, about 6 minutes.
- To the sautéed vegetables add coconut milk, tomato juice, chili sauce, cubed sweet potato, and prepared peanut soup.
- When potatoes are soft, carefully place small quantities of soup in blender and puree until smooth. Repeat until all soup has been pureed.
Serve about 6 ounces of soup in a favorite bowl and garnish with chopped scallions and roasted Virginia Peanuts.
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Carpaccio of beef with roast eggplant and Fig Agave Balsamic
July 7, 2009
Just a delightful way to start a meal. This recipe is perfect for two. Open a nice wine and have fun.
You will need:
1 small eggplant
4 garlic cloves
4 tbsp light olive oil
6oz fillet of grass fed beef
2 tbsp coarse sea salt
1 tsp black peppercorns, cracked
4tbsp Montebello Kitchens Fig Agave Balsamic vinaigrette
a few salad leaves to garnish
3oz Parmesan, shaved
Preparation:
- Cut the eggplant into four thick slices and gently peel the garlic cloves.
Heat the olive oil in a heavy pan and roast the eggplant and garlic together for 5 minutes on each side. Allow to cool. - Thinly slice the fillet of beef into 4 pieces. Gently pound the slices between two pieces of oiled cling film until very thin. Try to have the beef an even thickness. Arrange these slices carefully on two plate.
- To serve, sprinkle the beef with the sea salt and black peppercorns. Drizzle the beef slices with the Montebello Kitchens Fig Agave Balsamic Vinaigrette. Carefully arrange the eggplant, garlic and some salad leaves attractively around the beef. Sprinkle the shaved Parmesan over all of these and top with a little of the olive oil.
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Virginia Red Rice
July 7, 2009
Red rice is a favorite here in the Lynch household. You can make it spicier by adding my crushed red pepper. We prefer a wild rice blend instead of white rice, but this recipe works well with either. You can add cooked meats, poultry, or seafood of any kind. Enjoy!
You will need:
1 cup long grain rice or wild rice blend
2 tablespoons oil
2 garlic cloves, minced
1 medium white onion, chopped
1/2 green bell pepper, diced
2 ripe plum tomatoes, seeded and chop diced
1/2 cup Montebello Kitchens Curry Ketchup
1 cup chicken broth
1 teaspoon dried thyme
1/2 teaspoon crushed red chili flakes (more or less to taste)
salt and pepper to taste
Preparation:
- Heat the oil in a heavy skillet, Add the garlic, bell pepper, and chopped onion, and sauté until the onion just begins to brown.
- Add the tomatoes, Montebello Kitchens Curry Ketchup, chicken broth, thyme, crushed red peppers, salt and pepper.
- Bring to a boil, add rice.
- Reduce heat, cover and cook over very low heat about 20 to 25 minutes until rice is tender.
- Let rest covered for five minutes. Fluff with a fork and serve.
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