Simple, Logical, Natural Living

Roasted Green Pepper Soup – BrokeAss Gourmet February 10, 2014

Filed under: Cooking,Food — hippieonthegrid @ 3:14 pm
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I had to share this recipe. I had some green peppers to use up and was craving soup. This came out excellent. I made a few minor adjustments as I can never leave well enough alone. Changes: 3 jalapenos, 5 green peppers, 3 cloves garlic, a bit more broth and half-and-half plus added parsley as well.

Roasted Green Pepper Soup – BrokeAss Gourmet.


Marinated Collard Greens June 23, 2012

Filed under: Cooking,Food — hippieonthegrid @ 11:38 am
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Marinated Collard Greens

My collard green addiction has not waned. I still try to find new ways to prepare them. I happened upon a truly interesting recipe that has become a staple for me.  This recipe uses collard greens but is great with other similar greens as well like radish greens, kale, and swiss chard.


1/4 cup apple cider vinegar
1/4 cup chopped sun-dried tomatoes
1/4 cup diced radishes
1/4 cup chopped onions or leeks (white part only)
1 garlic clove, finely chopped
1 tsp. red pepper flakes
2 tsp. sea salt, divided in half
1/2 tsp. black pepper
1 bunch collard greens, washed
1/8 cup olive oil


1. In a small bowl, combine vinegar, tomatoes, radishes, onions, garlic, red pepper, 1 tsp. sea salt, and pepper. Set aside.

2. Take several collard green leaves, roll up like a cigar, and cut into thin strips. Continue until all greens are sliced. Place in a large bowl, drizzle with olive oil and 1 tsp. sea salt. With hand, massage into collard greens.

3. Add marinade and mix with hands until all are well coated. Let marinate for at least 4 hours in the fridge.


Cheese Rarebit June 19, 2012

This is one of my favorite comfort foods. You can’t go wrong with bread and cheese! Quick and easy, takes about 10 – 15 minutes start to finish. Serves about 6 unless you eat like my husband and I.



Super Easy Marinated Asparagus June 5, 2012

I love asparagus, there is so much more to do with it than people think. It also doesn’t need to be a chore. This is one of my favorite ways of eating asparagus and it takes all of five minutes. Makes two seriously generous servings.

Super Easy Marinated Asparagus Marinated Asparagus


1 handful asparagus (about 3 ounces)
3-4 Tbsp. Italian dressing, or to taste
1/2 ounce sun-dried tomatoes, chopped


1. Get yourself set up first. In a medium bowl, add cold water and ice cubes for cooling asparagus after blanching. In a medium saute pan, start bringing water to a boil (may add salt to water, if desired).

2. Cut or snap off woody bottoms of asparagus and use a vegetable peeler to peel bottoms (about 1 to 1-1/2 inches from the bottom). Add asparagus to boiling water and blanch, about 30 seconds to 1 minute depending on thickness of asparagus. Asparagus will be a brilliant green when ready. Remove asparagus and immediately plunge in ice water, let sit up to a minute, remove and pat dry.

3. In a small container, add 1-2 Tbsp. of Italian dressing and half of the sun-dried tomatoes. Place asparagus in container and cover with remaining dressing and sun-dried tomatoes. I like mine bold so may even add more to taste. Let sit in refrigerator for at least an hour for the best flavor.


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