broccoli soup but what's for dessert?

We are planning to visit Dan's family tomorrow night to celebrate a birthday. I got wind of the menu: wiener schnitzel (dan's father makes a beautiful schnitzel), peas, scalloped potatoes, boy's salad (a strawberry and banana jello mold with a layer of sweetened sour cream), and an eclair cake. I am sure there will be freshly baked bread too. So, based on this detox program I can eat the peas... Plan #1 remove my contacts for dinner Plan #2 take food

In preparation for tomorrow, just baked off one of the last spaghetti squash from my garden. I cut the squash in half and before putting it cut side down on the baking tray added garlic cloves, a splash of olive oil, and a dash of oregano. I also steamed some french beans and made a batch of broccoli soup.

The broccoli soup was simple and is quite tasty. I caramelized onions, added pressed garlic then broccoli pieces and broth. After about 15 minutes on medium heat, I used an immersion blender to smooth the soup. A few last additions included: quinoa, a splash of unsweetened soy milk, salt, white pepper and grated Parmesan cheese.

Lastly, I prepared a baked portabella and eggplant parmesan. Alton Brown shared a neat trick to substitute eggplant for pasta, like a fettuccine. He thinly slice the eggplant lengthwise, added a tad bit of salt, placed on a paper towel in a sieve and let it loose it's water while in the fridge. Presto, a healthy non-pasta. Anyway, I grilled some portabella (that was coated in pressed garlic), put it in a baking pan, topped it with ricotta cheese (mixed with minced garlic, oregano and mozzarella), the eggplant shreds, sauce, and finally a mix of mozzarella and smoked mozzarella.

roasted fall veggies

Roasting veggies is really easy to do. If you've got it, roast it. This is a deceptive photo of my first ever, homegrown and a bit unattended ... brussels sprouts! I have Dan hooked on these goodies. They are nice steamed (still a bit firm and not too mush) but roasting them brings out a great nutty flavor.

I am a bit sleepy and have to be at the office at 6:15am on Saturday for training in Philly. I will be brief with this recipe and ask that you take a look at what is local (check out B&H or your neighborhood co-op) and seasonal now and ROAST it . . . rock on!

you will need:

• veggies - a variety or the same but cut to similar size chucks - generally 1 inch cubes
• squash, zucchini, onions, garlic, fennel, brussels sprouts, beets, carrots, parsnips, yams, tomatoes, peppers (celery would be a bad idea) . . . why not chunk of apple??? mmm.. tossed in sugar and cinnamon? see where my mind is going? GET CREATIVE! pear? sneak it in with the savory veggies
• herbs - I sprinkle a bit of thyme on my veggies with some freshly cracked pepper
• a baking sheet lined with parchment paper or aluminum foil that has been very lightly coated with olive oil. I have found if you use too much oil it tends to steam things. Also, don't crowd the veggies or they will steam and not roast.
• an oven that you have preheated to 450 degrees. Once in check every 15 minutes to toss and cook until desired color is achieved.
• french pressed coffee/tea to sip and a book to read (as the veggies do there stuff)

what to do with your veggies:

• served them warm on top of some rice or quinoa pilaf
• share them with your pooch, really.
• make a cold salad with your favorite tasties (cranberries, raisins, candied walnuts, savory pumpkin seeds, apricot) and serve alone or on a bed of greens
• place in a blender and puree with some stock or cream (dairy or non-dairy) to make a soup
• puree it, add your favorite spices, ricotta cheese and milk until a desired texture to serve over pasta

flavor ideas:

• ginger, garlic and coconut milk
• cumin, garlic and chicken broth
• thyme, garlic, shallots

roasted zucchini and eggplant quinoa salad

Too much zucchini? I had a modest harvest that I am very pleased with. In addition to my swiss chard, garlic, tomato and zucchini, I also used some beautiful Japanese eggplants in this salad. The Japanese variety grows in a shape similar to the zucchini so that when sliced they were in perfect 1 1/2" discs instead of too much mushy, meaty eggplant. These are certainly on the keep list for next years garden. They are in the photo next to my white rat (ineffective rabbit repellent), mexican sage (attracts butterflies...unless they are frightened by white rat) and snap dragons.



This new recipe was born of necessity. We went to a family picnic on Sunday. Oh yes, you know the type. . . ribs, burgers, stuffed shells, casseroles . . . mac and cheese to die for (think I took a week off my life with the serving I ate). I tried to make something healthy to fill my plate but the mac and cheese would have none of it! This is a wonderful salad and served with garden fresh veggies that are packed full of vitamins. It has quinoa as a bonus!!!

Quinoa is a super old grain that is a complete protein, less the legs and eyes, that is also gluten free. You body will say thanks for eating this grain and so will your heart...unless you smoke or eat too much mac and cheese in which case your body will say why bother, pass the cupcakes.

Roasted zucchini, eggplant and quinoa salad

• 1 1/2c zucchini, 1" cubes
• 1 1/2c eggplant, 1" cubes
• 3 cloves garlic, chopped
• extra virgin olive oil

preheat oven to 425 degrees. spray the pan with a non-stick spray or lightly coat with olive oil. very lightly drizzle the veggies with olive oil and toss in the pan with the garlic and a pinch of salt and fresh cracked pepper. too much oil will make your veggies soggy so less is more and add it if you feel they need it. roast until they are light golden. be careful of oven steam, the zucchini has loads of moisture.

• 1/2 c quinoa, red or white, dry
• 1 c water (with some fresh herbs to season the grain as it cooks) or broth

rinse the quinoa in cool water until the water runs clear. this removes the naturally occurring saponin that coats the grain and sometimes gives it a bitter flavor and acts as the plant's natural bug repellent. in a small saucepan bring the water to a boil, add the gluten free quinoa and cover. Reduce to simmer for 10-15 minutes. leaving the lid on remove from heat and let sit for 10 minutes. fluff with fork after uncovered. set aside to cool with the roasted veggies in a mixing bowl.

• 1 cup whole wheat pasta, cooked
• 1 handful fresh tomatoes, chopped
• 2 cups swiss chard, chopped or course julienne
• 2 scallions, white and green parts, sliced
• zest of one lemon
• 3 T basil, julienned

mix with the veggies and quinoa.

dressing

• juice of 1 lemon
• splash of white wine vinegar
• olive oil to taste
• 1 tsp grainy mustard
• salt and pepper to taste