Roasted Red Pepper Soup

INGREDIENTS

• 2 tbspOlive oil
• 1Small onion, chopped
• 2 tspBrown sugar
• 2Garlic cloves, chopped
• 1 jar (16 oz)Roasted red peppers, drained
• 3 cans (14.5 oz)Fire-roasted tomatoes
• 2 cupsChicken (or vegetable) stock
• 1 tspSalt
• 2 tspRed wine vinegar
• 1tspItalian seasoning
• 1/4 tspPaprika
• 1/4 tspChili flakes

INSTRUCTIONS

1. Heat the olive in a large soup pot, set to medium heat.
2. Sauté the onions and brown sugar together until caramelized, about 20 minutes (you can skip this step if you are running short on time, but it adds wonderful flavor to the dish).
3. Once the onions are browned and fully translucent, add the garlic and sauté for 3 minutes until fragrant.
4. Add the peppers and tomatoes to the pot along with the chicken stock. Bring to a boil.
5. Reduce heat and simmer for 20 minutes.
6. Season with salt, vinegar, Italian seasoning, paprika and chili flakes.
7. Transfer the soup in batches to a high powered blender. Purée the soup on high until completely smooth.
8. Serve soup with pesto, crumbled goat cheese and croutons. Enjoy

from themodernproper.com

Thai Meatballs

Ingredients (I cut in half)

Meatballs

• 2 lbsGround turkey
• 1/3 cupFinely chopped fresh basil
• 4Garlic cloves, minced
• 2Green onions, finely chopped
• 2 tbspFish sauce (such as nam pla or nuoc nam)
• 1 tspRed curry paste (preferably mae ploy brand)
• 2 tbspSugar
• 1 tbspCornstarch
• 2 tspCoarse kosher salt
• 2 tbspCanola oil

Curry Sauce

• 3/4 cupOnions, finely diced
• 4Garlic cloves, minced
• 2 tbspThai red curry paste (preferably mae ploy brand)
• 214 oz cans full fat coconut milk or cream (we like trader joe’s brand or any authentic brand found at an asian market)
• 3 tbspLime juice
• 1 tbspFish sauce
• 1 tbspSugar
• 1 tspSalt (optional)
• 1/2 cupFresh basil, thinly sliced (optional)
• 1/2 cupCilantro leaves, (optional)
• Chili flakes, (optional)

INSTRUCTIONS

1. To make the Thai meatballs, mix all meatball ingredients (leave out canola oil) together until fully incorporated. If available use a stand mixer set on medium speed with the flat beater attachment. Heat oil in a large skillet or frying pan over medium heat. Using a cookie scoop or tablespoon scoop meatballs out in 2 tbsp portions. Using your hands, gently roll and place the meatball in the oil. Brown the meatballs in batches of 10 on all sides, but do not cook all the way through. Place meatballs on a plate and set aside.
2. To make the red curry sauce, drain off all but 1 tbsp oil from the pan. Add the onions and sauté until soft, about 5 minutes. Add garlic and sauté 2 minutes longer. Add the Thai red curry paste and break it up as much as possible followed by the coconut milk and stir or whisk until paste and cream are fully incorporated and curry sauce is smooth. When your red curry sauce base is smooth, add the lime juice, fish sauce, sugar and salt if using. Bring to a boil and add all the meatballs back into the Thai red curry sauce. Turn heat to a simmer, cover the pan with a lid. Simmer meatballs for 20 minutes until the sauce has thickened and the meatballs are cooked through the center. Add fresh basil and stir to combine.
3. Serve over your choice of rice or roasted veggies, with cilantro and crushed red pepper flakes for additional heat.

from themodernproper.com

Kids Pumpkin Choc Chip Muffins

INGREDIENTS 

• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 large eggs
• 1 cup pumpkin puree
• 1/4 cup packed brown sugar
• 3 tablespoons canola oil (or melted and slightly cooled coconut oil)
• 1 teaspoon vanilla extract
• 1/3 cup chocolate chips (or raisins or dried cranberries)

INSTRUCTIONS 

• Preheat the oven to 350 degrees F and coat a 24 cup mini muffin tin with nonstick spray.
• Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently.
• Add a heaping 1 tablespoon to each prepared muffin cup and bake for 15-17 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly. Cool in the pan for 2 minutes and transfer to a wire rack to cool completely.
• Serve warm, at room temp, or chilled.

from yummytoddlerfood.com