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.

beautiful, buxom bulbs . . .

of garlic! I was a little behind the game this year and missed the Thanksgiving garlic planting. Earlier this week I replanted some of my bulbs from last season and added some new varietals from D. Landreth Seed.

http://www.landrethseeds.com/

Here is what D. Landreth says about the bulbs I added to my collection...

The Asiatic Garlic

The Asiatic, a hardneck sub variety of the Artichoke Garlics, are not well known in the US. The plants are vigorous. The bulbs are smaller than other artichokes, but the flavor is intense. The bulbs are streaked and tend to mature very rapidly. They should be harvested as soon as their leaves turn brown.

The type of Asiatic Garlic that I picked up is the Asian Tempest. Sounds so exotic, ey?!

Asian Tempest: Originally from South Korea and introduced into the US by Horace Shaw in Oregon, this strain produces incredibly sweet raw garlic that is delicious when baked.

The Striped Garlic

The striped garlic, hardnecks, are so named because of the striking purple stripes and blotches on the clove skins and bulb wrappers. These are the most beautiful of all garlic varieties, mature earlier than the standard Striped varieties and they also have outstanding flavor.

This is the huge, beautiful Chesnok Red bulb in the photo. Chesnok Red: Standard Purple Stripe. From Shvelisi in the Republic of Georgia, this outstanding garlic is perhaps the most consistent of any of the varieties offered. The large bulbs average 9-10 cloves. Flavor is excellent.

This reads like a pedigree, doesn't it? A garlic pedigree! beautiful

can't eat too much kale recipe

This is my favorite recipe, of all time, even if I said something else was my fav. I can’t get enough spinach, kale or chard . . . maybe I have a vitamin deficiency. It could be that this is such a nostalgic recipe for me. I made it frequently when I was misplaced, lost and living in Wisconsin for far too long.

My mom was visiting this past weekend, made a beeline to the garden and picked some of the last of my swiss chard to whipped up this dish. You can use kale or fresh or frozen spinach in this recipe. I made a 3 onion risotto using some of my leeks to serve on the side. The creamy risotto and rich chard was a perfect and healthy comfort food. It is perfect in it's simplicity.

• 1 lb fresh swiss chard, spinach or kale – if frozen use one cube of spinach
• 1 14 oz can diced tomatoes
• 1 medium onion
• 5 cloves garlic
• Red pepper flakes

In a large pan sauté the onions for about 4 minutes, add the garlic and diced tomatoes. Add the greens and cover and simmer on low until tender.

Occasionally, I will add a 14 oz can of tomato sauce or a can of V8 and some cooked rice, kamut, splet or quinoa.

phat turkey meatballs to rock your spaghetti

Everybody has a recipe for meatballs but mine is the best bar none... well, for a turkey meatball recipe that is. This recipe is superior because it is my father's recipe, they are baked not fried, freeze well, don't need eggs (enough poultry has been harmed in the process already) and they are quite tasty.

Listen, if you are not getting your oatmeal to start the day then get it to finish the day. Instead of soaking dried bread in milk/buttermilk and using it in a meatball recipe, I incorporate oatmeal. This is either my mom or my dad's genius idea. I don't waste the money on eggs to bind... use ground flax seed. Yea, it sounds weird but it works well and is another great excuse to sneak a bit of fiber and omega 3's into your diet!

I usually pick up a big batch of ground turkey at Costco and make meatballs galore to freeze. Use them in soups and not just with pasta. They are also great to have on hand for last minute guests. Again, this is a bare bones recipe so add what you like, skip what you don't. Either way these balls with rock your next party!! (that being said, did you pick up the new flight of the concords cd?)

• 3 - 2 ½ lbs ground turkey
• 1 ½ cups onion, finely chopped or grated
• 2 carrots, grated
• ¼ cup garlic, chopped
• 1 cup fresh parsley, chopped
• 1/4 cup bell pepper, finely diced
• ¾ cup rolled oats
• ¼ cup flax seeds, ground
• ¼ cup ketchup
• ¼ cup grated parmesan or pecorino cheese
• Wine?
• 2 T soy/tamari sauce
• 1T freshly ground pepper
• 1T oregano, dried
• 1 tsp thyme, dried
• Dash of red pepper flakes

Preheat the oven to 400 degrees. Prepare the baking sheet with aluminum foil and a light coating of cooking spray (from a can or your own olive oil pump sprayer) and space the balls with at least an inch between each other. Bake until they are roasted to a deep golden brown. Check every10 minutes and agitate them so they bake evenly.

lentil soup is for champions!

Here is a recipe that is a favorite of mine. My father use to make this when I was younger (I am so young now so it was not that far off). This soup freezes well and there are so many variations; you can please a meat eater or vegetarians and still keep it healthy. Between Dan, myself and some family friends we cleaned up a double recipe in 3 days and Dan actually enjoyed it (without pig parts…again, no meat in this version).

Did you know?
. . . that if you love beans they will love your heart and bowels back? They are packed with soluble and insoluble fiber that sucks up gunk as it moves though your body and keeps all of your pipes clean. Lentils also help stabilize blood sugar levels and gives a slow burn while keeping you feeling full. Lastly, lentils are high in iron, incidentally so is red meat, which is also high in cholesterol (the same gunk you are trying to remove by eating more fiber rich foods).

So folks, pair this soup with the antioxidant rich tomatoes (processed tomatoes are more concentrated in antioxidants than fresh) and you have a crowd pleasing, super food cocktail!

This recipe will make 4 lbs of soup and is just the basic mix

• 1 cup onion, chopped
• 1 cup carrots, chopped
• ½ cup celery, chopped
• 5 cloves garlic, chopped
• 1 cup lentils, dry (I love to use French lentils as they stay firm but green lentils work well)
• 1 quart broth
• 1 T Olive oil
• 1 tsp oregano
• 1 tsp thyme
• 1 bay leaf (dad’s secret ingredient..maybe)

If you are feelin' funky add:

• 1 small can of tomato sauce & 1 14 oz can of diced tomato (my favorite addition, just like dad’s recipe)
• sun dried tomatoes
• rice / quinoa / kamut / spelt berries
• fennel
• spinach / kale / swiss chard
• sliced kielbasa or sausage (try to be aware of the sodium content)
• ham (did you know that pigs are as smart as dogs? www.rps.psu.edu/probing/pigs.html )
• red pepper flakes
• dash of cayenne
• tofu sausage

Saute the veggies over medium heat with olive oil for about 8 minutes adding the garlic for the last minute. Add the remaining ingredients, cover and simmer until the lentils are tender, about 20 minutes.

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 tomato sauce

We have too many tomatoes. This sounds like a fabulous title for a children's book. . . So, Dan has been harvesting these little and gigantic gems for 2 weeks. All of the plants pulled through the blight quite well. The lesson learned this year, after having fun experimenting with so many varieties, to be a little more selective. Some produced better than others. The German Strawberry was the show off of the bunch. The fruits were gigantic, 2lbs. no kidding. There is no room in this garden for egos.

For the past few years I have been making this version of sauce and freezing it. I prefer it to the traditional sauce for its color, flavor profile and ease in preparing. This year I will can the version because I often forget what is in the freezer, list or no list. It adds a special flair to bland ravioli and a great texture to pasta. Who says tomato sauce is just for pasta? Try this on roasted squash, chicken or with seafood. I love roasting my veggies . . . all kinds. When the weather cools I share some of those recipes. This sauce is crazy easy to make and my quantity and basic ingredients can be changed. In the photo above you see all the ingredients prepared on the pan and ready to be roasted. Here it is, roasted tomato sauce.

• 3lbs (give or take) of tomatoes
• 3 cups carrots, sliced into 1/4" slices
• 3 onions, halved then sliced into 1/2 inch slices
• 8 cloves of garlic, give or take
• fresh thyme or oregano (if you like heat add crushed red pepper flakes. for something very different try a chinese 5 spice)
• if you want to add eggplant then chop it up . . . peppers? why hold back . . . for whatever you like in your sauce just roast with this blend.

preheat the oven to 425. I put aluminum foil on my pans and spray with non-stick spray/olive oil. Halve the tomatoes, removing as many seed as you can then place face down on the pan. Spread the other veggies in between and lightly spray the top with olive oil (I have a pump spray that is very handy) and sprinkle with salt, pepper and the herbs.

Keep them in the oven for 45 minutes to 1 hour, checking after 30 minutes. If you find that things are burning not roasting then crowd them up a bit. When they get nice and toasty (below) pull them and out and let them sit about 10 minutes. Then peel the skin from the tomato, it will come easily.

Put everything (less the skins) in a food processor or blender and whiz it to your desired texture. That's it. Freeze it, if you like, or give it to friends.

life hands you loads of basil...make pesto

too much basil? Everyone should have this problem! Basil is easy to grow and when you give it what it wants it will thank you all summer long. There are many varieties of basil and it makes a thoughtful hostess gift. I planted sweet, curly, cinnamon and purple basil this year but the sweet remains my favorite.

I whip up a batch of pesto with extra basil and make a pesto logs to freeze. I spread the pesto between snack sized plastic baggies. During the winter months I add it to soups, sauces and dips. It's a great way to banish winter blahs.

Here is a fool proof recipe for pesto...

• 2 c basil leaves
• 4 cloves garlic
• 1/3 c nuts (walnuts, almonds, pine nuts)
• 1/2 c freshly grated Parmesan cheese
• 1/4 c freshly grated Romano
• extra virgin olive oil
• salt and/or pepper to taste

put all of the ingredients in a food processor (hold the salt and pepper) and blend it with the olive oil, adding it a bit at a time, until it reaches a texture you like. Put the mixture into snack sized baggies as soon as possible and get all the air out. Date it and freeze it.

garlic is da house

Today was a bit adventurous. It started early, to beat the heat, getting soil into a newly created bed with a short stone wall that we built for the most recent landscaping project. Let me say that a week ago while digging in the area, for this project, I heard a hissing that still makes my skin crawl. Dan said it must have been a bunny and rolled his eyes at "crazy phoebe." to be continued... at the very bottom

Garlic. I love garlic. I generally pick mine up at the Kennett Square Mushroom Festival from a local grower to plant at Thanskgiving. http://www.mushroomfestival.org/ You must visit this event for the vendors (a few great and local artists). Generally my bulbs harvest at a modest size. This past fall I ordered some hardneck bulbs from Seeds of Change. http://www.seedsofchange.com/ I had so many that I ran out of bed flower beds to plant them and, in an effort to ward off voles (yes, those evil bulb eating creatures will stop chopping your bulbs if add a few garlic bulbs into the mix), I planted some garlic in the front beds. They are huge, at least 6 feet tall! I'm loving it!

Did you know?

• The Chinese can peel garlic cheaper by hand than we can here with machines. Since 2001, imports of Chinese garlic have multiplied 15-fold, while California production has shrunk. Buy USA!
• Allicin is widely promoted for its antibacterial properties and can help the body fight blood clots and certain cancers.
• If you crush or finely chop garlic and wait 15 minutes you are boosting allicin production and flavor.
• Mince garlic, add olive oil and put it in a small glass jar or ice trays.
• Fresh garlic, that has been stored at room temp at the time of harvest, will store well for 4 to 10 months at room temp. Garlic that you buy at the grocery store sprouts because it has been kept in a cooler and just like any bulb is being “forced” when brought to room temp.
• check out these web sites for garlic tid bits http://www.poconogarlic.com/ http://www.gourmetgarlicgardens.com/pickle.htm

story continues.... I put a rubber snake in the garden to ward off bunnies (true)... last week Dan asked why I had the snake on the back porch (attached to the back door). I insisted, at least 4 times, I did not have a snake on the porch. Again, just Phoebe being crazy. Today I spotted a 3 1/2 foot snake. the short, Dan took care of it. WHO'S CRAZY NOW?

latin flavor meets italian papa al pomodoro soup

we were at st john, in the us virgin islands, last week and had a hodge-podge of meals. i was inspired by a restaurant that was a first for us on this most recent visit. sweet plantains is located in the tiny east end corner of st john, coral bay. http://www.sweetplantains-stjohn.com/ i enjoyed an erotic martini (see their menu) and dan a frosty presidente. the evening we chose to dine featured latin foods. caribbean foods have many inspirations latin being one. to celebrate the trip and fabulous food here is a humble version of a latin soup but incorporating some organic, whole wheat sourdough bread and thus the papa al pomodoro!

i started the chicken in the crock pot and let it cook all day.

3 boneless, skinless chicken breast

5 cloves of garlic, chopped

4 cups chicken broth

1 can of tomato paste

1 can of V8 ('cause i had it on hand)

1/4 cup celery (though I've heard latin dishes do not traditionally use celery. i had it. it needed to be used up!)

3 T dried cilantro

1 tsp white pepper

1/4 cup white wine (i had semi sweet on hand)

1T chili powder

2 T anchiote pepper powder/paste i picked up in mexico

soup papa al pomodpro...

saute in a soup pot with a dash of olive oil until tender, about 8 minutes...

2 carrots, chopped

1 medium sweet onion, chopped

add the broth from the crock pot reserving the breast to shred with a fork.

1 cup corn kernels (frozen from a local harvest if you saved some when in season)

1 cup black beans

shredded chicken

2 cups diced stale bread and

juice from 1 lime (do half at a time to taste, the lime i used was tiny)

top with fresh chopped cilantro and diced red onion or avocado

tada!