* 1 green bell pepper
* 1 large red bell pepper
* 1 large orange bell pepper
* 1 yellow bell pepper
* 8 cloves garlic
* 1/2 lemon
* 3 cups vegetable broth
* 1/4 teaspoon garlic salt
* ground black pepper to taste
* 1 teaspoon fennel seed
* 1/4 teaspoon dried thyme
1. Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds) and peel garlic.
2. Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour.
3. Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.
4. When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
5. Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
6. Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
7. In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy. Do not boil or cook any longer as the colors will fade.
* 1/4 cup olive oil
* 1 onion, chopped
* 4 cloves garlic, minced
* 1 green bell pepper, chopped
* 1 fresh red chile pepper, seeded and chopped
* 1/2 cup chopped fresh parsley
* salt and pepper to taste
* 2 teaspoons dried basil
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1 (28 ounce) can crushed tomatoes
* 1 (8 ounce) can tomato sauce
* 1/2 cup water
* 1 pinch paprika
* 1 pinch cayenne pepper
* 1 cup white wine
* 1 (10 ounce) can minced clams, drained with juice reserved
* 25 mussels, cleaned and debearded
* 25 shrimp
* 10 ounces scallops
* 1 pound cod fillets, cubed
1. In a large pot over medium heat, heat the olive oil, and saute the onion, garlic, bell pepper, and chile pepper until tender. Add parsley, salt and pepper, basil, oregano, thyme, tomatoes, tomato sauce, water, paprika, cayenne pepper, and juice from the clams. Stir well, reduce heat, and simmer 1 to 2 hours, adding wine a little at a time.
2. About 10 minutes before serving, add clams, mussels, prawns, scallops, and cod. Turn the heat up slightly and stir. When the seafood is cooked through (the mussels will have opened, the prawns turned pink, and the cod will be flaky) serve your delicious cioppino.
* 1 tablespoon olive oil or canola oil
* 8 large garlic cloves, crushed or minced
* 1 medium yellow onion, chopped
* 4 cups chopped raw kale
* 4 cups low-fat, low-sodium chicken or vegetable broth
* 2 (15 ounce) cans white beans, such as cannellini or navy, undrained
* 4 plum tomatoes, chopped
* 2 teaspoons dried Italian herb seasoning
* Salt and pepper to taste
* 1 cup chopped parsley
1. In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.