The inspiration for this recipe came from the Real Mom Kitchen but of course I never can actually follow a recipe so here is what I did instead:
1) Slice 3 large red pepper, 3 large tomatoes and one small onion into chunks.
2) Sprinkle the vegetables with olive oil, salt, pepper and a little garlic powder and roast in a 400 degree oven for 45 minutes or until soft.
3) I then added the vegetables to a large soup pot, mixed in 4 cups of vegetable stock and simmered over medium-high heat for about 20 minutes.
4) I then turned off the heat and blended the soup with a hand blender (although you could also use a regular blender)
5) After everything was fully blended I stirred in a cup of 1/2 and 1/2 and seasoned to taste.
The soup was actually very good and while neither of the girls loved it the Bee did actually eat some of this. I think next time I will serve it with a grilled cheese and hopefully get better results.
We purchased 3 smaller green zucchini from the Baltimore Farmers Market and Bizarre the other day for this recipe. The Inspiration came from sister Reesa who makes a delicious version of this. I have made these before as slices and they are great but never for the kids. I thought they might like them as long sticks...
1) Wash and peel three small zucchini and then cut into long thin strips.
2) Use two pie pans, in one beat two eggs in the other mix enough panko bread crumbs to cover the pan, shredded Parmesan cheese and salt and pepper and toss to mix.
3) Dust the zucchini with flour and then dip into the egg and bread crumb mixtures until fully coated.
4) Place on a baking sheet and bake in a 375 degree oven until browned and tender
Here is the mistake I made here, I was rushing and didn't leave them in the oven long enough so they were a little uncooked. After asking the girls several times to try them I finally tasted one and got it, they were definitely underdone. I think we will have to try these again too, just baked a little longer.