Delicious and more filling ladled onto a bed of steamed tice.
Texas-style Roasted-Poblano Soup
PREP Olive oil/spray 1/2 onion, 6 poblano halves on foiled sheetpan; broil skins black/bubbly.
Ziplok to steam. Then rub off peel w/ rubber gloves (bits of blackened skin add flavor).
SOUP BASE Sweat in heated ol/oil stalk diced celery, diced onion 3-4 min. Add diced roasted
onions/peppers. Toss w/ tea oregano/garlic/1/2 tea cumin, heat a min. Add 2-15 oz cans stewed
tomatoes w/ juice. Simmer 15 min.
FINAL Remove/hold aside 2 c veg; rest into processor; cool slightly; then puree.
Heat 15 oz veg broth; add veg puree; combine w/ reserved whole veg; heat thru 5 min.
SERVE warm w/ scatter of corn kernels, squeeze of lime, cilantro leaves, crema drizzle.
VARY: Add 15 oz can black beans, 1/4 c bean stock (but good without the beans, too).
Vary using 11 oz can refrigerated thin pizza dough for crescent dough,
and green peppers, mushrooms, ripe olives. Nice w/ vegetable soup.
Pepperoni Pizza Bread
Ing 8 oz tube crescent dough sheet, cup shredded mozzarella, 40 slices pepperoni egg tbl Parm 3/4 tsp Italian seasoning
METHOD spread out 8 oz crescent dough sheet w/ fingertips on parchmented sheetpan. Sprinkle w/ shredded mozzarella, leaving 1/2" border at edges. Drizzle w/evo. Line-up rows of pepperoni over cheese. Fold in short ends of dough. Starting at long end, roll dough, pinch-seal. Place seam side down on sheetpan. Brush w/ combined 1 egg/tbl water (you will have leftover). Sprinkle w/ combined Parm/Italian seasoning. Bake golden 350 deg 14-18 min. Cut 2" pieces.