wintery yum yums

these were sent from friends via the Internet. I like swapping recipes, and got some fantastic ideas for my next big meals and dinner parties. Thanks all who helped contribute. There were a lot of you and from everywhere around the world too . amazing. I want to make a recipe book and call it "camille's yum yums" can you imagine my grandchildren reading it, "oh look at grandmothers book of yum yums". I hope they have English accents.
here are just a few, enjoy!

African Peanut Soup
INGREDIENTS
2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
1/4 teaspoon pepper
1/4 teaspoon chili powder (optional)
2/3 cup extra crunchy peanut butter
1/2 cup uncooked brown rice
DIRECTIONS
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.


secret brownie recipe (available upon request)

wintery nipple
1.Select size of glass to fit mood. Happy = big glass. Sad = bigger glass.
2. Mix 1/2 Butterscotch Schnapps with 1/2 Bailey's Irish Creme.
3. Drink outside in snow or inside with freezer door open.

Sweet Potato and Chickpea Soup
2 tablespoons sesame seeds
2 pints stock
juice of 1 lime
1-2 garlic cloves crushed
1 onion chopped
12oz sweet potatoes, peeled and cut into chunks
15oz can chickpeas, drained and rinsedsalt and pepper

1. Put the sesame seeds into a large pan, heat gently, stirring for 30-60 seconds.
2. Add ½ a pint of the stock, ½ of the lime juice, the garlic and onion, cover and simmer for 5-7 mins, then uncover and simmer until the onions are tender.
3. Add the sweet potato and stir. Add remaining stock, simmer partially covered for 15 mins or until the potatoes are almost tender.
4. Stir in the chickpeas and remaining lime juice, then season. Simmer partially covered for 10 mins.
5. Cool and puree until smooth, then reheat.


French Onion Soup

5 1/4 cups vegetable broth, divided
4 onions, sliced
1/8 teaspoon white sugar
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 bay leaf
1/2 teaspoon ground thyme
1/2 teaspoon ground black pepper
1 tablespoon brandy
4 slices French bread, toasted
1 clove garlic, halved
2 tablespoons grated fat-free Parmesan cheese
DIRECTIONS
In a large non-stick saucepan, heat 1/4 cup vegetable broth. Stir in the onion and cook over medium heat until golden, 15 minutes.
Stir in the sugar and flour. Pour in the remaining 5 cups vegetable broth and the wine. Stir in the bay leaf, thyme and black pepper. Bring to a boil and let boil 8 minutes, stirring constantly; then reduce heat, partly cover, and simmer 30 minutes.
Preheat oven broiler.
Remove from heat, remove bay leaf and stir in brandy. Rub garlic clove over toast. Ladle the soup into 4 ovenproof bowls and float a piece of toast on top of each bowl. Sprinkle with the Parmesan.
Place bowls under broiler until cheese melts.

Vegetarian Jambalaya

1 medium onion, finely chopped
1 cup chopped celery
1 cup chopped green pepper
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1 teaspoon olive oil
3 cups chopped fresh tomatoes
2 cups water
1 cup uncooked long grain rice
2 tablespoons reduced-sodium soy sauce
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon chili powder
1/8 teaspoon pepper
6 tablespoons reduced fat sour cream


In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms and garlic in oil until tender. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper.
Transfer to a 2-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream.