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Recipes

Recipes

Date: 2014-04-05
Roasted Carrot and Parsnip Soup

Ingredients
  • 500gr carrots, peeled and cut into 1/2-inch rounds
  • 250gr parsnips, peeled and cut into 1/2-inch rounds
  • 1yellow onion, quartered
  • 5 tablespoons olive oil
  • * Salt and pepper
  • 1/2 baguette, cut into 16 thin slices

Directions
  1. Heat oven to 400 F.
  2. In a large roasting pan, combine the carrots, parsnips, onion, 3 tablespoons of the oil, 1 teaspoons salt, and teaspoon pepper. Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes.
  3. Meanwhile, arrange the bread slices on a baking sheet and brush with the remaining oil. During the last 10 minutes of roasting time, toast the slices until crisp.
  4. Transfer the vegetables to a blender and purée with 3 cups water, adding more water if necessary, cup at a time, until smooth. Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast.

Stuffed Green Peppers

Ingredients
  • 3/4 cup long-grain white rice
  • green peppers
  • 1 1/2 cups corn kernels, fresh 
  • 1 can kidney beans rinsed and drained 
  • 3 tablespoons extra-virgin olive oil
  • Salt and black pepper
  • 100gr crumbed Feta cheese

Directions
  1. Adjust oven rack to the highest position; heat broiler. Cook the rice according to the package directions.
  2. Meanwhile, cut the poblanos in half lengthwise. Scoop out and discard the seeds. Place the poblanos skin-side up on a foil-lined baking sheet.
  3. Broil the poblanos until the skin is charred black, 2 to 3 minutes. Remove from oven and let cool.
  4. In a large bowl, combine the corn, beans, cooked rice, oil, 1 ? teaspoons salt, and ? teaspoon pepper.
  5. Using your fingers or a paring knife, peel the poblanos and discard the skins.
  6. Divide the poblano halves among individual plates. Spoon the rice mixture over the top and sprinkle with the cheese. Serve at room temperature.

Stewed Vegetable Gratin

Ingredients
  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 1 can diced tomatoes
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bunch spinach
  • 1can cannellini beans 
  • 1 cup plus 2 tablespoons grated Parmesan
  • 1 baguette, ends trimmed
  • 2 tablespoons fresh thyme leaves

Directions
  1. Heat oven to 180¡C. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat.
  2. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, 3 to 4 minutes.
  3. Add the tomatoes and their liquid, ? cup water, salt, and pepper. Bring to a boil. Add the spinach and simmer, stirring, just until wilted, 1 to 2 minutes.
  4. Stir in the beans and 1 cup of the Parmesan. Transfer to a baking dish or a shallow casserole.
  5. Cut the baguette in half crosswise, then lengthwise, into ?-inch-thick slices. Brush one side of each slice with the remaining oil.
  6. Arrange the slices, oiled-side up, over the vegetables, overlapping slightly. Sprinkle with thyme and the remaining Parmesan. Bake until bread is golden brown, 15 to 20 minutes.