Tuesday, October 12, 2010

Not Eating Out In New York

 Not Eating Out In New York is a simple concept. Meet Cathy Erway, someone determined to (as the blog suggests) not eat out in New York City. You might think: Who has the time and resources to not eat out, especially in a big city? Well, Cathy has been doing it for years.
Her blog is easy to follow and she’s not afraid to try something new – she even shares her “regrets” when meals don’t turn out as planned.  For those on a budget, she uses a "Cost Calculator" that details how much it costs to make. As an added bonus, she rates her recipes with Brownie points (as a health factor) and Maple leafs (as a Green factor, or how “local, sustainably grown, humanely raised, waste-conscious and overall environmentally friendly” the recipe is). She’s either a great cook or a great photographer because everything looks delicious! It's great to see someone committed to, as Cathy puts it, eating "seasonally, locally, sustainably, cost-efficiently and healthily".
Roasted Red Pepper & Parmesan Soup
(makes about 4-5 servings)
4 large red peppers
3 cups vegetable or chicken stock
1 rind of parmesan
grated parmesan for garnish (optional)
freshly chopped herbs for garnish (optional)
1/2 cup milk or cream (optional)
salt and pepper to taste
Place the parmesan rind in a medium-large pot with the stock. Bring to a boil, reduce heat to a slow simmer and cover.
Remove stems from peppers and place on a roasting pan so that they are approximately of even height. Broil for 2-3 minutes, or until tops are blackened and crispy. Flip peppers and repeat until blistered and blackened throughout almost all of their skins. Transfer to an airtight plastic bag and seal shut; let sit for 5-10 minutes.
Remove peppers and once cool enough to handle, remove seeds, stems and any white parts. Slip off the skins, using a pairing knife for help as necessary (it’s okay if you miss a few parts). Transfer to a food processor and pulse several times until well blended. Transfer mixture to the simmering stock. Season with salt and pepper to taste. Let cook another 20-30 minutes. Remove parmesan rind and add any optional ingredients to serve.

 Be sure to visit her site for this and many more recipes - http://noteatingoutinny.com/


  1. Being a family of vegetarians and determined to eat only healthy, organic, natural food, we don't eat out. We try to cook everything ourselves and shop mostly at health food stores, local farmer's markets and grow as much of our own food as possible. We don't buy anything pre-packaged or processed. It has made a real difference in our health!

  2. That's great to hear - thank you for sharing!

  3. I can't wait to make that soup!!!! Thanks!!

  4. Wonderful, Rachel. Be sure to check out Cathy's page and let her know as well!