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Monday, January 9, 2017

How to Make Roasted Red Peppers

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Roasted Red Pepper Recipes

How to make Roasted Red Peppers

My cousins, Jim and Carmie are as passionate as I am about preserving old family recipes and creating new ones. This easy Roasted Red Peppers Recipe is just one example.

 If you've read some of my previous posts you'll see that I've called on them before to help clarify an old recipe.

Not many people can do this outside on their grill in January, but they live in Arizona and the temperature was 80 degrees.  Much warmer than here in Western New York. Following is their simple process of roasting Red Peppers for our enjoyment.

Roasted Red Peppers by Jim and Carmie

We have been making our own ROASTED PEPPERS for over 40 years and finally decided to write down our process and capture it on film as best as possible.

First, we start with a bushel of red bell or pimento peppers. You can do 3 or 4 peppers or as many as you feel comfortable with. It’s simple, all you need is your gas grill.

 Place the peppers on the grill with the grill set on high (no need to wash them) and then cook until they're burnt and blistered.

 Place the cooked peppers in a large pot and keep covered. Continue until all the peppers are cooked.
Next, you’ll need news paper, a small bowl of water, and a large bowl. Lay the news paper out on a table. The table can be uncovered or if you prefer you can use an old table cloth. (We use an old table cloth.)

 Start by peeling the skin from the peppers, then open the peppers and remove the stem, seed pod, and all the seeds. Then tear the pepper into large sections. One to three sections and place in the large bowl. 
make roasted red peppers
(We have found that dipping the pepper into a bowl of water prior to peeling makes the process easier and that two people makes this easier also – one peeling and the other deseeding and tearing into strips.) Be careful during this process as the juice from the peppers will be hot.
roasted red pepper recipe
After peeling, deseeding and tearing all the peppers into strip’s we divide them into one-quart ziplock storage bags and add a heaping teaspoon of chopped garlic to each bag. 

The peppers will yield their own oil and as you bag them the oil will transfer automatically. Lay the bags flat on a cookie sheet and freeze.
preserving roasted red peppers
 Keep frozen until ready to serve. Thaw either in a microwave or allow them to come to room temperature.

 They are great by themselves, as a side dish or in a sandwich. Season to your taste with salt and pepper when serving.

The bushel of peppers we used contained 68 peppers and yielded 13-quart bags. The whole process took about 2 ½ to 3 hours.

Check out these Grilled Stacked Veggies made with roasted red peppers.


As always thanks for stopping by and I hope you enjoy!

Sunday, January 8, 2017

Soup Croutons

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Easy Croutons recipe

This easy croutons recipe has been in our family for as long as I can remember. Passed down from our grandmother to our mother's to us. Every time grandma Liz made her Wedding Soup she made these soup croutons to go along with it.

I've only had these in Wedding Soup, but I'm sure they would be great in any of your favorite soups. I had a recipe for these and have made them several times. They just weren't the same as grandma's soup croutons.

Once again I had to call out the reserves, my cousin Jimmy from Arizona had the recipe just the way that grandma made them.

Here is the recipe for soup croutons:

Jimmy's Ingredients for Soup Croutons:

6 large eggs (separated)
4 tablespoons flour
6 teaspoons baking powder
1 tablespoon parsley
1 tablespoon grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

1Easylife 18/8 Stainless Steel Measuring Spoons, Set of 6 for1Easylife 18/8 Stainless Steel Measuring Spoons, Set of 6 for

This handy set of six measuring spoons makes adding your liquid or dry ingredients a breeze. Everyone needs a set of these in the kitchen 








Jimmy's Instructions for easy soup croutons:
  1. In a large bowl, combine egg yolks with all other ingredients and mix well.
  2. In another bowl beat the egg whites until they are fluffy and form peaks.
  3. Fold the egg whites into the egg yolk mixture using a spatula.
  4. Pour and spread the mixture into a 9 x 13 inch greased cookie sheet.
  5. Preheat your oven to 375 degrees and bake for 15 minutes or until golden brown.
  6. Let them cool and cut into 1-inch cubes.



Here is the link to our wedding soup recipe, from our grandmother's kitchen to yours. Give this soup and croutons a try I'm sure you'll enjoy these especially on a cold day.

As always thanks for stopping by and I hope you enjoy!

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