Bell Peppers

Bacon & Lentil Soup with Vegetables

May 29, 2016 by The Partial Ingredients

Bacon & Lentil Soup with Vegetables

We have recently been finding some new hikes around town and finding some really nice trails. Over the last few months my fiance and I have racked up a huge wildflower photo collection along with some beautiful snaps of the scenery.

Lupine

California Poppies

Wild Pansies

Wild Roses

When we get home on the weekends from hiking we’re usually not in the mood to work on complicated dinners

Spotted this cool guy on the trail!

That goes for the busy work day nights as well–ain’t nobody got time for that! Enter: Bacon Lentil Soup to the rescue. The healthy lentils cancels out the bacon right?? Pretty sure that’s how nutrition works. Anyways, I am a big fan of this soup as it’s simple to throw together and full of good stuff. The bell peppers and mushrooms go great in this recipe which is flavored with white wine, fresh sage, garlic and spices. A pinch of cinnamon lends itself great to the flavors of the recipe. I like the bacon with this recipe because–well do I even need to explain why? You can definitely remove the bacon to make this vegan or vegetarian.

Bacon & Lentil Soup with Vegetables

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Three Cheese and Roasted Pepper Pizza

December 9, 2010 by The Partial Ingredients

I had an older post with this same recipe but as with the nature of almost every recipe I have used it has turned out a little bit differently this time around. I had some fresh mozzarella and parmesan leftover in the fridge so I added those in. I didn’t have any capers this time which was too bad. They are very nice on this pizza.

I like the thin crust style of this pizza and the flavor of the roasted orange and yellow peppers. Roasting the peppers beforehand intensifies their flavor. Instead of leaving the skins on I removed them. I think I like this version better–some of the bitterness of the blackened pepper was removed when I took away the skin. The fontina and parmesan with the addition of fresh mozzarella gave the toppings a melty softness that was very tasty. I went the lazy route and used a pre-made dough from the grocery again. I like to use the whole wheat dough sold in a package (not a can). One of these days I will try a pizza crust from scratch.

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Roasted Bell Peppers

November 1, 2010 by The Partial Ingredients

Roasting peppers is a great way to concentrate the delicious flavor the pepper already has. You can store them in the fridge for a few days or make a big batch and freeze for a later date.

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