Today is an exciting day! It's General Conference! The leaders of the LDS church will be talking to the members of the Mormon church and the public who have an interest in our faith throughout today and tomorrow. We just finished watching a session earlier today and another session will begin in just 2 hours!
You can go to this page to find a list of ways to view General Conference:
http://www.lds.org/church/events/members-and-friends-of-the-church-invited-to-participate-in-october-2012-general-conference?lang=eng
When we lived in Las Vegas, the first session of General Conference began at 9am. We had a tradition of a big delicious breakfast before watching conference! Now that we live in Florida and the first session begins at 12pm here, we changed our tradition to lunch!
We got today's recipe from Landen's Blog:
http://thecloakroomatvictoriastation.blogspot.com/2012/10/sisters-share-it-all-favorite-fall.html
The recipe has been handed down from blog to blog and now I am sharing it with you!
Roasted Red Pepper and Sweet Potato Soup
2 large or 3 medium sweet potatoes, peeled and chopped
3 red bell peppers, seeded and chopped
1/2 ;arge yellow onion, chopped
1 tbsp. minced garlic
1 tbsp extra virgin olive oil
kosher salt and freshly ground black pepper, to taste
dash crushed red pepper flacks (This is optional, the more you add the spicier it is!)
1/2 tsp. basil
1/2 tsp. oregano
1/4 dried parsley
4 cups vegetable or chicken broth
Preheat the oven to 450
Coat the Sweet potatoes and bell peppers in olive oil. Place chopped sweet potatoes and bell peppers on a tinfoil lined baking sheet. Sprinkle basil, oregano, parsley, salt, pepper, and red pepper flakes over the top of the vegetables.
Bake for 25 - 35 minutes, until the sweet potatoes are nice and mushy!
Put all ingredients, including broth, into a blender and blend until smooth. Bring the soup to a boil on the stove. Let cool. Serve. Enjoy!
This was the perfect Fall General Conference lunch! AND it is "Skinny Girl" Recipe Approved!
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