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.

dirty risotto...comfort food oolala

I have a great, fool-proof recipe that I use for risotto from a Todd English book, The Figs Table. This is a perfect comfort food and this week's weather begged for a pot! My version is fudged from the original. My aunt-in-law went to Myrtle Beach for the month of February and dropped off some things that she could not pack and did not want to spoil...okay guys, down there in MB your loss!

I was gifted garlic, red onion, fresh herbs for soup, a sweet potato, and a butternut squash. I already used the herbs and garlic for a simple tomato garlic soup with chick peas and orzo. The red onion was next to be used. Typically a basic risotto is creamy white and to use the red onion would alter that color, I further fudged it up by using dried mushrooms and the broth they were reconstituted in. Instead of the traditional white wine, I used red to further dirty my rice and lastly I found whole grain risotto!!! No photo for this post, it was dirty rice.

If you like Italian sausage (not passing judgment...being as some people keep pigs as pets is all) it might be nice in this mix, maybe with a bit of sage and thyme.

Four-Onion Risotto
this is Todd's recipe ** my alternations are in blue

serves 6-8

2 T butter **extra virgin olive oil
2 c leeks, thinly sliced **red onion
1 spanish onion, diced
5-6 shallots, thinly sliced
6 cloves garlic, thinly sliced (or pressed)
1 cup dried mushrooms, reconstituted
2 cups arborio rice **brown arborio
1/2 c white wine **red wine
6 cups chicken broth **organic beef broth
2 T thyme, fresh or 1 T dry
1/2 goat cheese **grated parm

Place a large stainless steel/non-reactive pot over medium heat and add the oil. Add the onions, shallots and cook until tender and translucent, about 7-10 minutes. Add the garlic and cook for another minute.

Add the rice and stir to coat. Add the wine and cook until it is absorbed.

Add the broth, one cup at a time, stirring with each addition, until it is absorbed, about 20 minutes. DON'T leave unattended! Add the herbs and cheese and serve while still creamy.

cookin' for yourself when you're sick

My achy self slept in until about 10 today and whatever it is I have came on fast and strong. It seems every time this year something comes on. Last year I spent Christmas/New Years with my family wrapped in sweaters and scarves... I was crazy sick but not contagious (per my doc) so I still was able to snuggle and hug my nephews. Can never get enough snuggle time with those two cuties!

I am craving my dad's chicken noodle soup and saltines. My mom use to make us something special when my baby brother or I was ill. She would bring us a bowl of grated apple when we were blue. Don't know what it was about that but it is what I miss when I'm under the weather.

I took some of my own mushroom advice and whipped up another quick food fix. I really need some warming, soothing soup and am too beat to invest too much time. This soup took less than 10 minutes to get on the stove and simmering away. This will require you to fish around in the pantry and fridge for ingredients. That being said this is a fly by the seat of your pants recipe, just the bare bones and your own creativity.

I always have a jar of mish mash stuff. I put my rice, noodles, beans and what not in jars and whatever does not fit in the assigned jar I put into one big collective mish mash jar. This soup recipe is also packed with anti-oxidants (mushroom and tomato paste).

Soups on before the tea kettle boils recipe
add all these goodies to the pot and bring to a simmer

• 6 cups broth
• 2 carrots, grated (who wants to chop when you are so sick)
• 1 cup bulking stuff : lentils, orzo, rice, sweet potato, yada yada
• 1 tsp celery salt (too beat up to chop celery)
• 2 T tomato paste
• sqeeze of lemon jucie (secret ingredient)

Between nose blows I can get whiffs of this soup and it smells fab.

mushrooms make cooking easy

and if you can purchase them dried it is fool-proof way to whip up a quick and healthy meal. I recently found an Asian store to pick up gobs of dried shiitakes. Shiitakes are easy to rehydrate and use in tomato sauce, soups, chili, cream based sauce for pasta or a turkey surprise (kinda like a chicken pot pie using whatever is on hand).

I have to admit I had a fungus phobia and never really ate mushrooms until about 6 years ago. Mushrooms are a powerhouse of anti-oxidants and boost your immune system...add some to your chicken noodle soup when you are feeling blue this winter!

Here is what whfoods.com has to say about shiitake mushrooms...

• A symbol of longevity in Asia because of their health-promoting properties, Shiitake mushrooms have been used medicinally by the Chinese for more than 6,000 years. Now that their rich, smoky flavor has endeared them to American taste buds, these exotic hearty mushrooms can be found in supermarket shelves across the U.S.
• Recent studies have traced shiitakes' legendary benefits to an active compound contained in these mushrooms called lentinan. Among lentinan's healing benefits is its ability to power up the immune system, strengthening its ability to fight infection and disease.

Here is what was for dinner last week. I was able to whip this up in 20 minutes and the only thing I had to pick up at the grocers was light cream and fresh cremini (did not need but I wanted a variety in texture and flavor)

• 4 cups cooked whole wheat pasta
• 1 1/2 cups dried shiitake (add to 3 cups water and simmer until tender - 20 min)
• 12 oz cremini mushroom, sliced
• 1/2 cup onion, sliced (optional)
• 3 cloves garlic, chopped
• 1/2 cup light cream
• 1/2 cup dry white wine or broth
• 1/4 cup grated parm (optional)
• 1 T flour
• 1 T extra virgin olive oil
• thyme
• salt (optional)
  

Add the olive oil and cremini mushroom (and onion if using) to medium heat sauce pan and simmer for about 6 minutes then add the garlic and re hydrated mushrooms to simmer about 4 minutes longer. When all cooked down and combined add the flour and blend well cooking for another minute. Add the wine and stir followed by the cream, thyme and grated parm.

If you find it is not thick enough cook a bit longer or add a dab of flour. If you find it is too thick use the mushroom water (from re hydration).

Toss in the pasta and enjoy!!! I enjoyed mine with a bottle of Viognier. I have been experimenting with whites and this one hit the mark and complimented this creamy dish.

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

soba noodle salad

I noticed multiple postings for soba/undon noodle salad on blogs that I follow. As much as I enjoy dancing to the beat of my own drum I am throwing my hat into the ring... a few weeks late. I've been busy.

This recipe uses fresh and raw ingredients. The soba noodles are made from buckwheat flour. Buckwheat is actually a seed and not related to wheat so it makes a nice alternative for wheat sensitive eaters. It is loaded with flavinoids and fiber that makes it heart healthy!

The recipe also calls for some superfoods... kale and napa cabbage. Great for your heart and keeps your plumbing clean! Kale is a fab source of calcium that is easily absorbed into your body without all the fat in cow juice... a.k.a milk.

Did you know that ginger is good for you as it acts as an anti-inflammatory and immune booster.

Soba noodle salad

Dressing

• 2 T fresh lime and/or lemon juice
• 2 tsp fresh ginger, finely grated
• 1 T sesame oil (toasted)
• 1 T soy sauce
• 1tsp garlic, finely minced or pressed
• 1 T agave
• 3 T almond butter
  
  Wisk it all together or wiz in small food processor then toss with the salad blend.

Salad blend

• 4 oz soba noodles, cooked per package directions
• 3 C (1/4 lb) kale, sliced thinly and blanched
• 1 – 1 ½ C (1/4 lb) mushrooms, sliced – cremini
• 1 red pepper, julienne
• 2 scallions, white and green part sliced

Serve on top of the salad below or alone. I topped with a sprinkle of white and black sesame to serve.

On a bed of

• 2 C Napa cabbage, thinly sliced
• 1 small carrot, shredded
• 1 tsp ginger, finely grated
• ¼ C cilantro
• Splash of rice wine or lime juice
• Small blob of agave or honey

garlic grilled portabella and tomato bake

this is a wonderful alternative to a cheese and white pasta packed lasagna. even most meat eaters will be pleasantly satisfied with the "meaty," flavorful portabella. did you know that mushrooms are the only natural fresh veggie to contain vitamin D? they are packed with vitamins and minerals. though I have never tried I hear they are easy to grow with a kit. okay, on to the nitty gritty...

1 1/2 cups lima beans (large, flat white) cooked (better that sodium packed canned)

1 cup cooked wheat or spelt berries

3 cups chopped kale, bite size pieces
2 14oz cans of diced tomatoes
1 8 oz can of tomato sauce OR 4 T tomato paste
4 Tb basil pesto
4 cloves of garlic, chopped
2 tsp oregano
Salt and pepper to taste
1 tsp. crushed red pepper, optional

6 portabella tops

4 cloves garlic, chopped

olive oil, salt and pepper to taste
shredded mozzarella and smoked mozzarella or aged provolone and mozzarella

Preheat the oven to 425 and prepare your 9x14 glass or ceramic pan by coating with olive oil or cooking spray

Prepare the mushrooms by gently wiping with a dry towel, coating lightly with olive oil, minced garlic and a sprinkle of salt and pepper. You can do this an hour in advance or overnight. Marinate in a pan or plastic bag and set aside in the fridge until you are ready to grill them.

Combine the diced tomato, sauce, beans, berries, pesto, garlic and oregano and pour into prepared pan.

Heat your cast iron grill pan/george forman/panini press to med high or heat. Place the mushrooms on the grill and cook until they are seared, about 8-10 minutes. You want them to have some firmness.

Place the mushrooms on the tomato mixture and top with the cheese. Bake covered for the first 30 minutes and remove the foil to lightly brown the cheese for the remaining 15 minutes!

Get creative:
add roasted peppers in place of the tomato sauce
try reconstituted ancho peppers and andouille sausage
try goat cheese or feta
use kalamata olives or capers for another layer of flavor
add Italian sausage
add some sweet potato or whole grain pasta.
if there are any leftovers add some broth for a fabulous soup! Top it off with some freshly shaved parmesan and croutons!
layer roasted eggplant and ricotta cheese to make an eggplant lasagna and. Freeze it for later! Beans hold up well in the freezer.