My mom used to make these every winter! I never really enjoyed actually eating them though. I had more fun breaking open the walnuts and lathering the figs with honey!!
I made these with my kids a few weeks ago. My son helped cracking the walnuts while my daughter had a blast watching mommy get her fingers dirty with honey!
The figs can be a great little snack unless of course you eat all of them in one sitting ;)
Ingredients
1 pkg of dried figs (preferably the ones packaged whole and not flattened)
1/4 cup or so walnuts, unshelled
Honey for spreading
Directions
Preheat oven to 300 degrees Fahrenheit. Set cookie aside for later.
Carefully cut figs 2/3 of the way open. Put enough walnut pieces to fill one side of the fig. Close up the fig as tightly as possible, making sure none of the walnuts bulge out. Set aside and repeat with remaining figs.
Carefully spread a thin layer of honey on all the fig and place on cookie sheet. Repeat with remaining figs.
Place cookie sheet with figs in oven for about 8-10 minutes. Keep a close eye on them because you don't want them to burn depending on the heat of your oven. Every oven will unfortunately bake differently. After about 10 minutes, flip figs onto other side and bake for another 8-10 minutes.
Be careful when removing them from cookie sheet because you do not want to get burned with the hot honey. Let stand until room temperature. Enjoy!!!
To store, simply place in a serving dish or plate and cover with cling wrap or if you want to be Eco-friendly, just but a bowl on top of dish!
Tuesday, December 7, 2010
Red Bell Pepper Soup
Seeing as the weather is getting quite chilly outside, I think it is time for some soup recipes! This is one that I have shared with a few people already. I initially made this with roasted red peppers because I had them made but didn't want to eat them in the usual manner; with olive oil and minced garlic. Knowing that my husband likes soup, I turned them into soup. You don't have to use roasted red peppers because they will give the soup a smoky flavor. But if you are going to use them, be sure to give yourself enough time to roast them and time to clean off the peels/skin! Otherwise make the soup exactly like the recipe says.
Hope every enjoys it!!!!!
Red Bell Pepper Soup
Serves 4-6
Ingredients
4 large red bell peppers, cleaned and cubes
1 medium onion, chopped
1 clove garlic, chopped
2 tablespoons olive oil
1 medium potato, peeled and cubes
1 teaspoon Italian seasoning
4 cups vegetable stock (4 cups water and 2 vegetable bouillons)
1 1/2 cups Half and half or table cream
Black pepper to taste.
1/2 teaspoon cayenne pepper OPTIONAL
Directions
In a large sauce pot on medium-high heat sauté onion and garlic in olive oil for about 2 minutes. Add red bell peppers, potato, and Italian seasoning. Saute for about 5 minutes. Add vegetable stock or the water and bouillon cubes. Increase heat and bring to boil. Stir occasionally. When it boils, reduce to a simmer and cover but leave lid partially open to allow steam to escape. Cook until peppers and potato can be easily pierced with a fork.
Use caution for next step! If you have an immersion blender, remove the pot from the heat and carefully blend up the soup until you reach the smooth consistency of your choice. Please note that the pepper skin will remain in very tiny bits no matter how you blend it. If using a stand up blender, please allow soup to cool completely otherwise it will cause lid to pop off blender and you may get burned!
If using blender, return pureed soup into sauce pot. Otherwise return pot on to heat. On high heat, add cream. Taste soup at this point to determine if any salt is needed. Add black pepper and if using, cayenne pepper. Once soup comes to boil, reduce to simmer. Stir to determine the thickening of the soup, as cream will thicken the soup. Allow to simmer about 7-10 minutes.
Serve hot and plain or with croutons if you like. If using the cayenne, serve with a dollop of sour cream and some finely chopped chives.
Hope every enjoys it!!!!!
Red Bell Pepper Soup
Serves 4-6
Ingredients
4 large red bell peppers, cleaned and cubes
1 medium onion, chopped
1 clove garlic, chopped
2 tablespoons olive oil
1 medium potato, peeled and cubes
1 teaspoon Italian seasoning
4 cups vegetable stock (4 cups water and 2 vegetable bouillons)
1 1/2 cups Half and half or table cream
Black pepper to taste.
1/2 teaspoon cayenne pepper OPTIONAL
Directions
In a large sauce pot on medium-high heat sauté onion and garlic in olive oil for about 2 minutes. Add red bell peppers, potato, and Italian seasoning. Saute for about 5 minutes. Add vegetable stock or the water and bouillon cubes. Increase heat and bring to boil. Stir occasionally. When it boils, reduce to a simmer and cover but leave lid partially open to allow steam to escape. Cook until peppers and potato can be easily pierced with a fork.
Use caution for next step! If you have an immersion blender, remove the pot from the heat and carefully blend up the soup until you reach the smooth consistency of your choice. Please note that the pepper skin will remain in very tiny bits no matter how you blend it. If using a stand up blender, please allow soup to cool completely otherwise it will cause lid to pop off blender and you may get burned!
If using blender, return pureed soup into sauce pot. Otherwise return pot on to heat. On high heat, add cream. Taste soup at this point to determine if any salt is needed. Add black pepper and if using, cayenne pepper. Once soup comes to boil, reduce to simmer. Stir to determine the thickening of the soup, as cream will thicken the soup. Allow to simmer about 7-10 minutes.
Serve hot and plain or with croutons if you like. If using the cayenne, serve with a dollop of sour cream and some finely chopped chives.
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