patty pan squash

Okay, we have all seen this before... stuffed summer squash but this is my,
"what's on hand" version. My kitchen has a wonderful scent wafting around in the breeze (it's hot and I have the fan on high).

I was excited to start these babies, heirloom benning's green tint squash. This is only my third year growing and I don't like the ordinary. These grow so quickly they are getting away from me. Dan picked these two this weekend and I plan on heading out to check for more when I'm done typing and the sun takes a break. So this dish is born of what I grew in the garden. It's pure love stuffed in a squash and baked!

• 2 squash, scooped out (dice up the scooped out part)
• Kernels from 2 ears of corn
• 1 sweet potato, chopped (neighbor's)
• 1 large red onion, chopped (okay, maybe not all from my garden...this is from Martin's...but I am growing onions)
• 1 green pepper, chopped
• 1/4 cup garlic bulbs, chopped
• 1 cup of cooked, organic sweet brown rice (try quinoa, spelt or kamut)
  
• 1 lb ground turkey
• 2 jars (approx. 3 1/2 cups tomato sauce...mine is roasted tomato sauce from last year)
• oregano, salt and pepper, to taste
  

saute ground turkey with a tablespoon of olive oil, onions, seasoning, and garlic. Just as the meat is browning turn the heat to med-low and add the sweet potato, corn, rice and tomato sauce. simmer for about 15 minutes.

okay... my oven is preheating now so wing the rest! I have the oven at 400 degrees and will cook, covered for 45 minutes but will check at 30 minutes. the squash should not be so overcook that it falls apart.

I have about 3 cups of leftovers. If you do, don't panic. Freeze it for later.

super sexy quinoa

Keen what??? Quinoa (pronounced KEEN-wah) is a highly nutritious seed from the Andes region of South America. It shares this photo with goat cheese. Super sexy? Well, sure it is. Quinoa is mysterious, exotic, the new buzz (chia seeds will be next), great for your body, and uncomplicated (to prepare). Don't you want the scoop?

Quinoa has an excellent nutritional profile

• exceptional source of protein – containing all essential 8 amino acids

• high in iron
• magnesium: relaxes muscles and nerves, helps support healthy bones & keeps blood circulating
• B vitamins: have a host of health benefits, check out www.whfoods.com

Quinoa is easy to prepare Rinse the quinoa, in a strainer and gently rub/agitate it, with cold water until the water runs clear. This process removes naturally occurring saponins which can give the grain a bitter taste. In a saucepan, combine quinoa and liquid (1 cup quinoa, 2 cups liquid), cover and bring to a boil. Turn off the heat and keep covered for 15-20 minutes. Remove lid and fluff with a fork.

Just a few ideas for using quinoa

• cook it with seasonings or in broth. Met someone at the wine walk who suggested preparing with pineapple juice and sazon then add pigeon beans

• toss with veggies
• blend or prepare with fruit juice
• add dried fruit, maple syrup or sweet spices
• use it in soups or stews
• makes a great breakfast cereal
• use is as a healthy substitute for rice. Makes a yummy pilaf and compliments a light seafood meal.

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.

not your mom's dieter soup...

...because it is lacking the ranch dressing flavor packet. Does anyone else remember this soup? Made of cabbage, a can of diced tomatoes, string beans, potatoes (maybe) and a packet of dry ranch dressing. Is it weird that I thought it was quite tasty? I feel this is more an early sign of my love of veggies rather than love of dieters . . . anything.

I raided the fridge last week to make something that followed this new 6 week detox. I'm calling it a detox because it sounds chic and it is more of a detox than a diet, whatever! Back to my fridge raid, I found the cabbage and collard greens, ginger and lemons. Soups on! Use any veggie you find as the yum is in the lemony, ginger broth.

I sauteed shallots and finely diced ginger then added the sliced cabbage and collards. The chicken stock was next followed by some quinoa. At the very last, I added slices of lemon. Lemon juice makes the best secret ingredient to most soups! Lastly some leftover cilantro. I enjoyed the simplicity of this soup.

Funny story(if you know Dan), I packed a hearty serving of soup for my lunch. The following day, when I was ready to head to work I could not find my soup. I called Dan to warm him he took my healthy soup in error. Now, he might have been spinning the truth but that night he said he, "actually enjoyed the soup"

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 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

mango & lime couscous salad

This is 4th of July side dish, for a friend's picnic and fire works, was born of fresh veggies already in the fridge. Costco has been carrying champagne mangos for a few weeks and if you have never had one you really are missing out. They are silky smooth and buttery sweet. This golden mango is smaller than the traditional soft ball sized mango in the grocery store. If you are a sugar junky, like me, you will be eating the flesh off the stone because just slicing off the fruit is not enough.

So, back to this salad . This is a beautiful jeweled salad and refreshing for the summer heat while being a breeze to prepare. Don't follow my recipe to the "t", you can creatively substitute ingredients based on what is in your fridge or pantry (couscous for rice, bulgar wheat, orzo pasta...black bean for kidney beans, garbanzo...)

1/2 dry, whole wheat couscous
1 cup water

• Bring water to a boil in a small saucepan. If you want to flavor the couscous add, to the water, a tad bit of bullion, sazon seasoning or dried cilantro/thyme. When the water is at a boil add the couscous, cover and remove from heat. DO NOT open the lid for at least 10 minutes. After 10 remove the lid and fluff the cooked couscous with a fork and set aside to cool.

1 can black beans (low/no sodium...otherwise rinse the beans well to remove some sodium)
1 medium red pepper, chopped
1 small onion, diced (red onion or sweet)
1 champagne mango, chopped (or regular mango)
1 medium tomato, chopped
1 corn on the cob, kernels removed (optional, it is just seasonal now in our neck of the woods)
1/2 cup cilantro, chopped
2 scallions, sliced (green & white included)

• gently mix these pretties with the couscous.

2 limes, zest and juice (at least 1/4 cup)
1/4 cup olive oil
2 cloves garlic, minced or through press
1 tsp agave
1/2 tsp salt
pepper, to taste

• whisk this up and add to you glam salad