Oven Roasted Tomatoes and Red Pepper Soup

Oven Roasted Tomatoes and Red Pepper Soup

-10 Roma Tomatoes Blanched to remove skins
-3 red peppers blanched to remove skins
-1 large onion
-4 cloves of garlic
-2 tablespoons olive oil
-900ml vegetable broth
-1 tablespoon herb de provence
-1 teaspoon chili powder
-salt and pepper
-1/2 teaspoon crush rosemary

-boil water and place an x with a knife on the tomatoes and place in boiling water for 1 minute, the skin should peel right off, do the same with the red pepper.  Preheat oven to 400.  Slice the tomatoes in half, place tomatoes and red pepper, onion and garlic in a bowl and coat with olive oil and spices.  Spread out on a cookie sheet (use parchment paper) and roast until onions, tomatoes and peppers are roasted nicely (about 40 minutes).  On the stove in a large pot combine the vegetable broth and roasted vegetables and bring to a boil, allow to cook for 10 minutes, then purée and serve.  Top with cheese, feta, old cheddar, etc.

The soup is delicious and worth the effort.

Maple Mustard Glazed Sweet Potatoes with Pineapple

Maple Mustard Glazed Sweet Potatoes with Pineapple

-2 tablespoon olive oil
-1 large sweet potato
-1/8 cup of maple syrup
-6 tablespoons of maple or honey mustard
-1 cup fresh pineapple diced

-in a large bowl combine 1 tablespoon of olive oil with sweet potatoes until all sweet potato is coated in oil.  Line a cookie sheet with parchment paper.  Preheat oven to 375.  Spread out the sweet potatoes on a cookie sheet and bake for 15 minutes and then turn over.  Mix the remaining olive oil with the maple syrup and mustard, set aside.  Add the pineapple and baste the sweet potatoes and the pineapple and bake for another 15 minutes, turn over and baste the other side with the mustard maple marinade and bake for another 15 minutes.  Allow to cool and enjoy.