Roasted Butternut And Red Pepper Soup

I've had roasted red pepper and tomato soup and loved the flavor combination.  I found a surplus of cooked squash in the deep freeze.  Hmm, what to do?  I decided to combine the butternut squash with the red pepper soup and it was a delightful fast flavorful soup.  The addition of pasteurized refrigerated crab made it a meal.    The added benefit of another vitamin rich veggie and a subtle thickening without using heavy cream.  Bonus!  A dash of chili oil gives it extra zing!


3 tbsp of olive oil
1 large yellow onion, chopped
2 garlic cloves minced
1/2 tsp of thyme, dried and crumbled in your fingers to release aroma
1 tsp of marjoram, dried and crumbled
1 12 ounce jar of roasted red peppers, drained
2 packages of frozen butternut squash, thawed but not drained
1 can of beef broth, low salt
1 can of chicken broth, low salt (14 1/2 oz)
two strips of fresh lemon zest (zest remaining lemon for topping, fine grate)
1/2 lb. of fresh claw crab meat ( lump if you can afford it), all shell removed  (totally optional, soup is good without it)
salt and pepper
lemon zest, minced chives or parsley as garnish
chili oil or lemon oil as a flavor punch drizzle

Heat oil in large sauce pan over moderate heat for a few minutes, add onions, garlic, herbs and cook until fragrant and soft.
Add drained roasted red peppers, defrosted squash, both broths and the strips of lemon zest.  Bring to a low simmer, cover and cook for 20 minutes.  Remove lemon zest.
Cool slightly and then puree in batches in a blender.
Return to low heat, keep warm, taste and add salt and pepper to taste.  Add crab meat and heat gently.  Serve with crusty french bread (preferred) or a dinner roll, if that is what you have on hand.  ~wink~

After blending and stirring in crab, reduced on low.  

In my bowl with a drizzle of chili oil.  

Bacon Clam Pizza

On the hunt for tasty fast food...this will fit the bill. Very easy and delicious. Almost tastes like a smoky clam chowder on a bread crust. Quick to put together and the flavor very good.

1 thin Boboli prepared pizza crust
1/2 cup of light Alfredo sauce
1 10 ounce can of chopped clams well drained
1/2 red onion, slivered
2 tbsp of olive oil
2 tsp of minced garlic
one package of precooked bacon 8 slices used
sprinkle of fresh minced parsley
pinch of red pepper flakes, if you like a bit of heat
1 cup of shredded mozzarella
1/4 cup of parmesan cheese, shredded

Preheat oven to 400 degrees.
Heat your pizza stone, (you have one, don't you?) for twenty minutes
While the stone is heating, make your toppings.
In a tbsp of the olive oil, sweat the red onion slivers and minced garlic until fragrant.
When the stone is super hot, top with prepared pizza crust, spread with the light alfredo sauce within 1/2 inch of the edge, sprinkle with chopped cooked bacon, sprinkle with clams, top with cooked slivered onion and garlic.
Brush edge of crust with reserved oil.
Cover pizza with the cheeses, sprinkle with red pepper flakes and parsley.
Bake 15 minutes until hot and bubbly.