Hello there! It has been too long since my last post, like way to long. 8 months to long. I do hope I will keep up with it again. The months just kept flying by in no regard to how fast I wanted them to go. So here we are, November, it is currently 57 degrees out and I am sitting in my little red chair soaking up the scarce November sunlight and beginning again in my blogging. The time change was upon us last night and we were able to fill a deer tag. Venison for us this winter, yay!
This month I made a roasted red pepper soup that I found online. I horribly neglected my garden this year, and I thought it was going to be so different with my schedule change and it wasn’t. There is always next year right? I hope so. Anyways, like most of my produce in the garden I neglected my bell peppers, but to my surprise this was a good thing, as I found myself with a colander of red peppers. I had never given them the time to make it to this beautiful point in their little pepper careers. So I wanted to use them, and I had never tried roasted red pepper soup. It was an easy and fun soup to make, and another use for my immersion blender.
Facts about Red Bell Peppers
They are the only pepper that doesn’t produce capsaicin chemical that creates a burning sensation on your tongue.
Highest levels of vitamin C then any other produce item. 300 percent of your daily value.
Red Bell Peppers are sweeter than green.
China is the world’s largest producer or bell peppers
Packages of 3 peppers, green, yellow, and read are sometimes sold as Traffic Light Peppers
Paprika can be made from Bell Peppers
Roasted Red Pepper Soup (Insidetherustickitchen.com)
I made a few changes to what I had on hand!
6 red bell peppers
1 yellow onion
1-3oz package of sun dried tomatoes
4 garlic cloves
1 Tablespoon lemon juice
2 1/2 cups chicken stock
Salt and Pepper
Sour Cream
Roughly chop red peppers and place on a large baking tray with peeled garlic. Sprinkle with salt and pepper and roast until slightly charred (around 40 min)
Finely chop onion, sauté and once soft add the peppers, garlic, sun dried tomatoes and stock. Simmer 10 mins. Then make smooth with the immersion blender. Add lime juice and serve with a dollop of sour cream.
I’ve been seeking out the northern lights and this past week and I was able to see them the best that I have probably ever seen them. It was such a treat!
Ezekiel 1:4 And I looked, and, behold a whirlwind came out of the north, a great cloud, and a fire infolding itself, and a brightness was about it, and our of the midst thereof as color of amber, out of the midst of the fire.