Christmas lunch 2012

I wanted to make a roasted tomato soup since the summer, but as with many other things, didn’t get the chance to do so until now. What better way to end the year than to complete something that’s still outstanding?!

I present to you my Christmas lunch menu:

Roasted tomato garlic soup
Stuffed peppers

Roasted tomato garlic soup


10 ripe tomatoes, cut into quarters
1 large red bell pepper, cut into chunks
2 medium yellow onions, cut into chunks
8 whole garlic cloves
olive oil
1 tbsp butter
2 stalks celery, cut into small chunks
3 cups water or stock (I used water)
1/2 cup half and half cream

Preheat the oven to 375F.

Place the tomatoes and red bell peppers on a rimmed baking sheet. Scatter the onions and garlic on top. Sprinkle over the vegetables with the salt and pepper, and then drizzle with the olive oil, coating all the onions and tomatoes as much as possible. Roast until the tomatoes and onions are lightly charred, about 30 minutes.

Turn some of the vegetables and roast for another 10 minutes.

In a large heavy bottomed pot, melt the butter and sauté the celery over low-medium heat. Add the roasted tomatoes and the liquid to the pot, as well as the water or stock. Bring this to a boil and then simmer on low heat for 35 minutes. Turn off the heat, remove the lid, and let it cool overnight.

Puree the soup in a blender and return it to the pot. Reheat when ready to serve and add the cream. Gently mix together.

I’m so excited to say that this soup turned out a great success! It’s too bad that I didn’t make this earlier so that I could enjoy it sooner! The tomato flavour is bold and the soup turned out delicious even though I used water instead of stock. Next time I will try it without the cream to see what its like.

Preparation instructions were adapted from Goboroot

Stuffed peppers


5 bell peppers, stem removed (I used both green and red)
1 lb lean ground pork
2 yukon gold potatoes, peeled and diced
2 carrots, peeled and diced
2 zucchinis, peeled and diced
2 yellow onions, diced
3 garlic cloves, minced
1 cup shredded cheese

Choose fairly flat bottomed bell peppers to make this a little easier on yourself.

Wash the peppers and cut around the stem to remove it along with all the seeds. Boil a small pot of water and cook the peppers for 30 seconds or so, turning it on its sides with a pair of tongs. Set aside to drain while you prepare the stuffing.

Cook the ground pork on medium heat with the spices until fully cooked. Remove it from the skillet and cook the potatoes until half way cooked through. Add the rest of the vegetables and continue to cook until tender. You might need to add a splash of water every so often to avoid burning.

Add the cooked ground pork and gently mix until well combined, then stuff each pepper halfway. Sprinkle a layer of shredded cheese and continue to stuff until you just surpass the top, finishing it off with another layer of cheese.

This is ready to serve or you can quickly place it in the oven to melt the cheese or warm up the entire stuffed pepper.

These peppers turned out great (and the appearance looks good when the peppers are standing up rather than tilted or on its side!), make sure you don’t boil the peppers too long in the water or you’ll lose their crunch (and nutrients). You can substitute the filling with any other meats or vegetables as you desire. I liked this for a change, instead of having rice inside!

Merry Christmas!!!


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