Tag Archives: vegetarian

Feb25

Margot’s Beet & Beet Salad and Greens

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beet in basket #1 beet salad

Margot’s Beet and all about beets

Roasted Beet Salad with Orange Vinaigrette and Nuts—serves 4

Lots of us don’t like beets because of the poor maligned red beet. Well, frankly I sort of agree. I am not crazy about the red beet unless it is very fresh and mild tasting. I do however like the other colored beets which are now so prevalent in our grocery stores. So, here is a recipe for a salad that you can vary to your heart’s content and totally ignore if you just want to eat the roasted beets by themselves. Additionally, DO NOT THROW AWAY THOSE BEET GREENS—because they too are delicious. No waste here!!!! As a little aside about the benefits that beets offer free of charge to our bodies think about this: they are a powerful antioxidant, reduce inflammation, are packed with vitamins and promote a healthy circulation and cardiovascular system. Some say that they are nature’s Viagra. So, now, will you eat beets?

Ingredients:

  • 1 bunch medium sized beets-preferably sized about the same-stem cut off but leave about 1 inch worth on each beet; scrub beet thoroughly.
  • Fresh lettuce, kale, spinach whatever kind of greens your heart desires
  • Scallions—one bunch will do (optional)
  • Baby tomatoes (optional)
  • White mushrooms (have you noted how healthy mushrooms have all of a sudden become) (optional)
  • 1 medium sized orange and/or 4 tangerines or 1 lemon (you will zest and juice these except for the tangerines which you might want to juice and zest but also you will use some for segments in the salad.)
  • 1/2 Cup olive oil
  • Fresh thyme (optional)
  • S&P to taste
  • Honey (optional)
  • 1/2 cup toasted walnuts (but they can be pecans as well)
  • 1/2 cup goat cheese crumbles (optional)

Directions:

To roast the beets do the following:

  • Pre-heat oven to 400F.
  • Place each beet in 2 pieces of foil, sprinkle some olive oil and S&P on them wrap well in the foil. Put foil opening at the top and place on a baking sheet.
  • Bake from 45 minutes to 1 ½ hour—depending on how fresh the beets are. Around here, mine get done in 45 minutes. To test if the beet is done, carefully open the foil (watch out for the steam) and stick a sharp knife into it. If it goes in easily, it’s done.
  • So now, you can if you wish take the skin off (try a paper towel or a sharp knife), slice it and place more butter or olive oil on top and devour.
  • But if you are going to save the beets for your salad, put the beets in the tin foil in your frig to cool. They’ll stay good for several days.
  • I slice mine horizontally however it’s up to you how you wish your beets to look in your salad. You might like to cut them in cubes.

While the beets are cooking, make your vinaigrette:

  • In the olive oil, add the zest of one orange, or lemon or even two tangerines.
  • Also, add the juice of one orange,one lemon or 2 tangerines.
  • You might want to add some honey—but I didn’t.
  • You might want to add some thyme
  • You might want to add some S&P
  • You can whisk this, put it in the blender and just shake it well.

I also added some homemade croutons that I had made from my beer bread recipe. So good!!!!! Later for that. But of course you could add cooked couscous, lentils, whatever. Anyway, I am sure that I don’t need to tell you how to assemble your salad—so just go for it and use your imagination. I love pretty colors and often take pictures of my food presentations. I would love to see some of your pictures so don’t forget to send me some.

This salad could be a whole meal or just a light side to a lovely dinner you’ve invented.

beet greensbeet greens

OK—now for your well washed beet greens:

  • Cook uncovered for about 2 minutes in a pot of lightly salted boiling water.
  • Drain in colander under very cold water to stop the cooking process. Once cooled, chop coarsely.
  • In a large skillet, heat some olive oil over medium heat. Stir in some garlic and red pepper flakes (I use these lot) and stir them well in the heated olive oil (about 1 minute and till fragrant).
  • Stir in the greens, season with salt to taste and cook just until greens are hot and taste good.
  • I serve them with a side of lemon wedges.

Once again: NO WASTE HERE!!!!! and so healthy.

Bon Appétit-From Margot’s Table to Yours

For more excellent recipes visit http://blog.tempinnkeeper.com and email margot@eyeonsunvalley.com for small group catering needs or even for help inventing in the kitchen.

Jan7

Veggie Soup Perfect For New Year Health & Diet

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asian bent close up

 Veggie Soup With An Asian Bent

Got some left over veggies in your frig.?

Or even some very fresh ones? Even lettuce? Yes, lettuce!!! Try it and you’ll see.

Well, I did and before they went south, I made myself a delicious and very healthy soup. I also decided that I wanted to pair it with some hot Saki to warm my cold bones after a delicious day cross country skate skiing Hailey’s Croy Canyon, which by the way was perfectly groomed as usual by the BCRD. Well the moose was out and about, or so I was told by a youngling, but I didn’t encounter it. I have had one of the moose twins (yes indeed) in my front yard whereas after it, along with its brother and mother, sauntered down Hailey’s main street. Now, we do know don’t we (?)that here in Hailey territory when we see the moose(s) we don’t go up and give it(them) a hug or let the dog do that either. Now I bet you all wished you lived in Hailey to see our magnificent wild life.

But I digress and back to the soup—I am going to tell you how I made mine, but my fun in cooking is inventing dishes so here’s one that you can invent for yourself. Then, when you’ve made a really awesome concoction, be sure to email me and then I’ll post it on my eyeonsunvalley.com post. When you do this, imagine yourself becoming a famous chef because yes indeed, EOSV can help you become that.

My Ingredients That I Had & Used:

  • A bit of bacon cut into small pieces (I keep some bacon in the freezer just for this cause)
  • A little butter and a tad bit of olive oil (I like the combo taste of these)
  • One large and long green zucchini—well scrubbed of course
  • Six very large Brussels sprouts—also washed and groomed (brown ends & yellow leaves off)
  • One savory Idaho medium sized baking potato—peeled
  • One or Two garlic clove-peeled of course
  • Four cups of a mixture of vegetable and chicken stock (I love the BetterThan Bouillon brand but of course home made is the best.)
  • Lime juice to taste
  • Inglehoffer Wasabit with Horseradish –a nice healthy dash of that to make it a bit Asian
  • Worcestershire Sauce—a bit of that as well
  • S&P to taste
  • Mary’s Caraway Gluten Free Crackers for a topping

My directions for myself or for yourself if you wish:

  • In your food processor (or by hand) small chop the zucchini, Brussels sprouts, potato and garlic clove
  • Brown the bacon in a medium sized pot and add the bit of butter when browned
  • Brown the chopped veggies over medium low heat (10-15minutes) in the melted oil/butter till they are soft but not browned.
  • Add the stock, lime juice, Inglehoffer, Worcestershire and S&P to taste.
  • Slow simmer for 45 minutes to 1 hour or more adding more liquid stock and seasonings of your choice if needed.

 

Result: This soup was easy to make, comforting and hot. I knew that it was healthy featuring all those veggies and I topped it with gluten free self-crunched caraway crackers that made it even more delicious. My treat to go with this dish was some nice hot Saki.

Now use your imagination. You can make similar soups with a German bent, Indian bent, French bent—well, you get the idea. Now that it is the New Year and we all wish to scurry away those extra pounds but still remain within the healthy diet realm, here is a recipe that you’ll love eating yourself and serving to others.

 

So, bon appétit and I can’t wait to see what ideas you have and post them to margot@eyeonsunvalley.com

As always—eager for a new recipe?—go to http://blog.tempinnkeeper.com where I have more than 200 yummy recipes posted and also look for this recipe on http://www.eyeonsunvalley.com

Dec10

Nuts, Nuts, Nuts to the Holiday

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spiced nuts 1

spiced nuts 2

 

 

 

Nuts, Nuts, Nuts to the Holidays—

Spiced nuts are so easy to make; they are an easy, lovely little treat to give to someone you like for the holidays. Here are 3 simple recipes that you can make in a jiffy and of course, if I were you, I would keep some of these nuts for myself because of course I hope that you like to treat yourself as well. Any kinds of nuts would suffice for these recipes; however, I have mentioned the ones that I like the most for each individual recipe.

Nuts Recipe #1:   Sugar and Spice Nuts (This is very tasty with raw cashews and raw almonds)

  • 3/4 C. sugar
  • 1 Tblsp Kosher salt
  • 1 Tbslp chili powder
  • 2 Tsp. cinnamon
  • 2 Tsp. cayenne pepper
  • 1 large egg white
  • 4 Cups raw cashews and almonds

Directions:

  • Preheat oven to 300.
  • In a small bowl, whisk the sugar with the salt, chili powder, cinnamon and cayenne pepper.
  • In a large bowl, beat the egg white until frothy.
  • Add the nuts to the egg white along with the sugar combo.
  • Mix well until all the nuts are well coated.
  • Spread out on a parchment covered cookie sheet and bake for about 45 minutes, stirring every 15 minutes.
  • Cool the nuts and store in an airtight container.

Nuts Recipe # 2: Curried Nuts (this is very good featuring raw cashews)

Ingredients:

  • 6 Tblsp. lemon juice
  • 6 Tblsp. curry powder
  • 4 Tsp. Kosher salt
  • 6 C. nuts

Preparation:

  • Preheat oven to 250
  • Whisk lemon juice, curry powder and salt in a large bowl. Add nuts, toss to coat and spread in an even layer in 2 lined with parchment paper baking sheets
  • Bake, stirring every 15 minutes for about 45 minutes.
  • Let cool completely and store in an airtight container for about 3 weeks.

Nuts Recipe #3:   5 Spice nuts (this is very good featuring raw pistachios)

Ingredients:

  • 6 Tblsp. orange juice
  • 6 Tblsp. Chinese Five-Spice Powder
  • 4 Tsp. Kosher salt
  • 6 C. nuts

Preparation:

  • Preheat oven to 250
  • Whisk orange juice, 5-spice powder and salt in a large bowl. Add nuts, toss to coat and spread in an even layer in 2 lined with parchment paper baking sheets
  • Bake, stirring every 15 minutes for about 45 minutes.
  • Let cool completely and store in an airtight container for about 3 weeks.

 

 

Oct16

Enchilada with South of the Border Spaghetti Squash Filling

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ss enchiladas 1ss plated enchiladas

South of the Border Stuffed Spaghetti Squash Left Over or just plain made stuffing for delicious Enchiladas

Maybe you don’t want a stuffed squash and have just made the stuffing and/or maybe you have served the stuffed squash and have some left over stuffing—so here is a delicious enchilada recipe using this stuffing:

Ingredients:

  1. 1 package of hand made thick styled corn tortillas (soft and flexible)—room temp
  2. 1 10-oz. can of medium (or hot if you like) enchilada sauce
  3. 1 C (or more) of shredded Mexican Styled Cheese
  4. 1 C (or more) sour cream

Directions:

  1. Pre-heat the oven to 350F.
  2. Oil an oven proof dish (the right size for however many enchiladas you will be making.)
  3. Spread a generous amount of the enchilada sauce on each side of the tortillas before filling them.
  4. Then, fill each tortilla with the cooked spaghetti squash filling, top with a tsp. of sour cream, some more cheese, roll carefully and place rolled side down in your dish.
  5. Do these with as much filling as you have to fill the tortillas.
  6. When your oven proof dish is filled, top the tortillas with more sour cream and cheese.
  7. Bake this dish uncovered in the pre-heated oven for at least 30 minutes but NOT till the enchiladas are dried out so watch carefully.
  8. Serve with a side of chopped green cabbage that has been mixed with white wine vinegar and salt (no oil) and topped with some avocado slices.

Once again, the recipe for the Filled South of the Border Spaghetti Squash

Ingredients:

  1. 1 medium spaghetti squash, halved lengthwise and seeded (save those seeds to roast in your oven. So yummy.)
  2. 2 Tsp. olive oil
  3. 1 chopped yellow onion
  4. 1 yellow (red or orange is OK as well) pepper, seeded and chopped
  5. 2 garlic cloves-chopped
  6. One 15-oz. can black beans, rinsed in a colander with water
  7. 1/2 C. corn (I used fresh, but frozen or rinsed canned is OK as well)
  8. 1/3 to 1/2 C. chopped cilantro
  9. 1 Tblsp. lime juice
  10. 6 Tblsp. medium enchilada sauce (or more if you wish—taste it first)
  11. 1/4 to 1/2 C. chunky salsa sauce
  12. 1 tsp. salt
  13. 3/4 to 1 C. of rough shredded 4 blend Mexican cheese (or something similar)
  14. Avocado slices for top garnish (optional)
  15. Sour Cream for top garnish (optional)
  16. Corn Tortilla’s for accompaniment

Instructions:

  1. Pre-heat oven to 375. In an oven proof dish, pour 1 C. of water in the dish and place your squash halves, flesh side down, in it. Place the dish in your pre-heated oven for about 35 minutes or until a sharp knife can pierce the skin easily. Take out of oven and let the squash cool for a little bit before you rake it with a fork to remove the strands—but careful, leave the shell in tack for the stuffing. Place the squash back in your dish (which now has no water) because you will be placing the stuffing in the squash and back into the oven for a bit. Turn the oven down to 350.
  2. I used my food processor to pulse quickly into chopped pieces the items listed in #3 through #5.
  3. In a large pot, over medium heat, place the olive oil and when heated, stir in the items #3 through #5 till softened and glistening (about 5 minutes). Then add the ingredients #6 through #12 and cook till well melded for about 2 minutes more.
  4. Place the stuffing you have just created in your shells and sprinkle each with the cheese.
  5. Place your dish back in the 350F oven for about 20 minutes.
  6. Voila—delicious. If you wish to garnish with the avocado slices and sour cream go ahead and do this now. And of course, some nice warm corn tortillas make for a wonderful accompaniment. As well, I’ve noticed that these two spaghetti squash recipes I have made taste even better the next day.

ss enchiladas 1 ss plated enchiladas

Oct10

South of the Border Stuffed Spaghetti Squash

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close up 1 south of the border 1 very close up

South of the Border Stuffed Spaghetti Squash

Here’s another yummy spaghetti squash dish that is easy to make and healthy to eat. It’s a vegetarian dish and I hope that you will like it as much as I have.

Ingredients:

  1. 1 medium spaghetti squash, halved lengthwise and seeded (save those seeds to roast in your oven. So yummy.)
  2. 2 Tsp. olive oil
  3. 1 chopped yellow onion
  4. 1 yellow (red or orange is OK as well) pepper, seeded and chopped
  5. 2 garlic cloves-chopped
  6. One 15-oz. can black beans, rinsed in a colander with water
  7. 1/2 C. corn (I used fresh, but frozen or rinsed canned is OK as well)
  8. 1/3 to 1/2 C. chopped cilantro
  9. 1 Tblsp. lime juice
  10. 6 Tblsp. medium enchilada sauce (or more if you wish—taste it first)
  11. 1/4 to 1/2 C. chunky salsa sauce
  12. 1 tsp. salt
  13. 3/4 to 1 C. of rough shredded 4 blend Mexican cheese (or something similar)
  14. Avocado slices for top garnish (optional)
  15. Sour Cream for top garnish (optional)
  16. Corn Tortilla’s for accompaniment

 

Instructions:

  1. Pre-heat oven to 375. In an oven proof dish, pour 1 C. of water in the dish and place your squash halves, flesh side down, in it. Place the dish in your pre-heated oven for about 35 minutes or until a sharp knife can pierce the skin easily. Take out of oven and let the squash cool for a little bit before you rake it with a fork to remove the strands—but careful, leave the shell in tack for the stuffing. Place the squash back in your dish(which now has no water) because you will be placing the stuffing in the squash and back into the oven for a bit. Turn the oven down to 350.
  2. I used my food processor to pulse quickly into chopped pieces the items listed in #3 through #5.
  3. In a large pot, over medium heat, place the olive oil and when heated, stir in the items #3 through #5 till softened and glistening (about 5 minutes). Then add the ingredients #6 through #12 and cook till well melded for about 2 minutes more.
  4. Place the stuffing you have just created in your shells and sprinkle each with the cheese.
  5. Place your dish back in the 350F oven for about 20 minutes.
  6. Voila—delicious. If you wish to garnish with the avocado slices and sour cream go ahead and do this now. And of course, some nice warm corn tortillas make for a wonderful accompaniment. As well, I’ve noticed that these two spaghetti squash recipes I have made taste even better the next day.
Oct4

Mediterranean Stuffed Spaghetti Squash

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mediterrean spaghetti squash close up mediterrean spaghetti squash

Mediterranean Stuffed Spaghetti Squash

Serves 4

Easy on the belly and good besides—that’s what this dish presents. You don’t have to add the shrimp so it can be a totally vegetarian dish. I also have another recipe that uses this kind of squash, so be on the look out for that. It’s a south of the border version.

Ingredients:

  1. One spaghetti squash, halved lengthwise and seeded (I save the seeds to roast in a 400 degree oven. I let the seeds dry and then sprinkle them with olive oil and red pepper flakes. It takes about 20-30 minutes to roast them.)
  2. 2 Tblsp. olive oil
  3. 1 onion-chopped
  4. 2 garlic cloves minced
  5. One 14.5 oz. canned dice tomatoes including its’ juice. (The can I used also included oregano, garlic and basil.)
  6. 1/2 C. chopped artichoke hearts (I used the slightly marinated kind.)
  7. 3 Tblsp. sliced black olives (I used the slightly marinated kind.)
  8. 2 Tbslp. chopped fresh basil
  9. Medium sized cooked deveined shrimp, defrosted, tail taken off—I used about 15 (Optional)
  10. 3/4 to 1 C. crumbled feta cheese

Instructions:

  1. Preheat oven to 375 degrees.
  2. In an oven proof dish, put in 1/2 to 3/4 C. water and place the 2 squash halves, flesh side down, in your dish. Bake about 35 minutes in the preheated oven. You can check at 30 minutes however the squash is done when you are able to insert a sharp knife with little resistance. When the squash is done take a fork to rake the flesh into your “spaghetti”. Be careful not to rake through the skin because you are going to use that for the stuffing.
  3. Meanwhile, in a large deep pot heat the olive oil and when heated, put in the onion. Sauté till it has softened. (about 5 minutes) Add the garlic and sauté for about 2 more minutes. Stir in ingredients number # 5 through # 8, place a lid on the pot and let the sauce simmer for 10 to 15 minutes.
  4. If you are using the shrimp, now’s the time to put them in the sauce for 3 or so minutes or till they are heated through.
  5. Add the feta last and stir it in quickly.
  6. Spoon the sauce into your squash halves. I surrounded mine with some cold marinated hot Italian styled red peppers which I thought tasted quite good with this.
  7. If you wish, you can serve some crusty hot French bread with this. And of course a nice crispy light white wine would be nice to have as well. But even red is good with this dish.

 

 

Oct2

Roasted Cheese Ratatouille-Versatile, (veggie only or with meat/egg)

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ratatouille casseroleratatouille w.egg

 

Roasted Ratatouille with Cheese and if you wish, eggs and/or meat

Lots of options here and all quite healthy

Serves 4

Ingredients:

  1. 1 small eggplant cut into 1/2 inch pieces. I left the skin on but if you wish, you can peel it. Also I salted it in a colander and let it sit for at least 30 minutes. After I rinsed it.
  2. 1 medium yellow onion, cut into 1/2 inch pieces
  3. 1 small zucchini, cut into 1/2 inch pieces
  4. 2-3 garlic cloves, minced
  5. 4 or 5 large mushrooms, sliced.
  6. 1-2 Tblsp. olive oil
  7. 1/4 Tsp. (or more if you wish a more exotic taste) of each of the following: cinnamon & nutmeg and S&P to taste
  8. 1-28 oz. canned chopped tomatoes with juice or whole can tomatoes (w/juice) that you’ve chopped
  9. 2-3 Tblsp. torn fresh basil leaves
  10. 1 Tblsp. finely chopped fresh parsley
  11. Half lb. lamb shoulder which you have ground (minus the bone of course) in your food processor. This I found is the most economical way of getting ground lamb. However, the butcher may have some as well for the same price and/or he also can grind up the shoulder meat for you. If you wish you can have even have up to 1 lb. or none at all if you want to be vegetarian. You can also substitute ground turkey, chicken or beef but lamb is delicious and more traditional. (optional)
  12. Mozarella, part skim, 4-6 ounces, thinly sliced and cut into 1/4 –inch strips
  13. 4 eggs (optional)
  14. Crusty French Bread with which to serve it or something else similar

Instructions:

  1. Preheat oven to 400F.
  2. In a 9 X 14 inch Pyrex or other oven proof dish place ingredients 1 through 5 and drizzle with the olive oil. Roast until golden brown and tender. (about 45 minutes) About half way through, I stirred the veggies well. In fact, you can stir even more times if you wish.
  3. Brown the optional lamb, etc. in a bit of olive oil in a skillet stove top. Set aside.
  4. When the veggies are roasted, take your dish out and stir in the seasonings in # 7, the tomatoes and their juices in # 8, the basil leaves in #9 and the parsley in #10 and the optional ground meat in #11.
  5. Bake in the 400 F oven with a foil covering for 20 to 30 minutes till hot and bubbling.
  6. Now’s the time to top with the cheese and bake without the foil for another 10 minutes—or at least till the cheese is melted. I actually turned on the broiler for several minutes to get it browned.
  7. Alternative method of serving: If you didn’t add the meat and maybe want to add eggs to this dish, then before you add the cheese, make four indentations in your veggies, break in an egg and layer the cheese over all. Bake uncovered until the eggs are set and the cheese is melted—8-10 minutes.
  8. Another alternative for this dish: If you did use the meat and you’ve layered the cheese, and cooked it that way but still want an egg on top—fry the egg in a separate pan and when you serve the Ratatouille, place the egg on top. Plenty of protein here and it really is good. Remember, you can serve the left over Ratatouille (if you have any) for breakfast topped with an egg.
Jun1

Collards (or other dark greens such as kale or chard) With Onion, Garlic and Tomatoes

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DSCN0709

Now honestly, isn’t this a picture for an artist to paint?

Collards (or other dark greens such as kale or chard) With Onion, Garlic and Tomatoes

Serves 1-2 (I can easily eat it all in one sitting)

Our grocery stores in town have almost gotten to the point that when I look at their produce, I think that I’m back in California—the salad bowl of the world. Everything looks so delicious and I do love my veggies. So, when I see those huge big collard leaves in a large bunch for really such an economical price, I cannot resist. It used to be that the rule was boil these dark leaved things like mad—long and hard. Well, of course very few people liked them. There was no taste left. So, here’s the way I cook them: easy and fast which results in a very healthy and delicately tasting treat. This is a colorful vegetable presentation that can compliment most any meal.

 

Ingredients:

  1. 1 Large bunch of Collards(or kale or chard) well cleaned and rough chopped even the stems except maybe for the very,very tough ends of the stems
  2. 1 onion-rough chopped
  3. 1-2 garlic cloves-rough chopped
  4. 1-2 fresh tomatoes—I’ve been using Roma’s lately- quartered
  5. 1/4 C. olive oil
  6. S&P to taste
  7. Optional: fresh sliced mushrooms that have been already sautéed in either olive oil or butter and kept warm to place on top of your veggies
  8. Some freshly shaved or grated Parmesan

 

Directions:

  1. In a large skillet heat the olive oil.
  2. When the oil is heated, place the onion and garlic cloves in the oil for just a minute or two and then add the greens. Stir them well and place a cover on the skillet.
  3. Cook the mixture about 5 minutes—stirring every now and then. It should be just a bit under done but if not cook a bit longer —-but not too long. Keep tasting and S&P now to your taste.
  4. Add the tomatoes, cover and cook about 1-2 minutes longer. You want them to just be warm.
  5. To serve, either top with your prepared mushrooms and Parmesan or with just the Parmesan.
  6. Enjoy———

 

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Be sure to take a minute to visit Margot’s blog http://blog.tempinnkeeper.com for over 200 more simple and delicious recipes. You also can call Margot for personal cooking help or hosting for small B&B kinds of food gatherings. Margot’s phone number is: 208-721-3551. Friend Margot on Facebook and also find her on Linkedin,Twitter,Pinterest and other social sites.

 

Apr23

Versatile Vegetable Soup

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Versatile Vegetable Soup

8 Servings

 

This is such a healthy and easy dish to make. You can really use any kind of vegetables (even frozen though I love the fresh variety) that you wish so almost every ingredient mentioned here is optional. You also can add rice or pasta along with the chick peas; or you can use white beans instead of the chick peas. You can omit the meatballs and use ingredient combinations like pasta or rice plus beans to make a complete protein. (Look online to find the food combinations that make a complete protein.) You can use chicken or vegetable stock instead of beef stock. You can change the Italian slant of this dish a make instead a Mexican one (add enchilada sauce and tortillas) or German (add slice bratwurst) or Indian (add curry seasoning and Nan) or—well I leave it up to you. Just use your imagination and it’ll come out superb and healthy. It’s also a very economical dish and can be served for lunch or dinner; and why not serve it for a very healthy and filling breakfast? Lastly, for the busy ones, if you have a slow cooker, you can cook it in there (5-6 hours on low), leave home and come back to an almost cooked meal. You just have to add the last half hour ingredients when you are home. I love dishes like and this and it’s one that the whole family can participate in—including of course the kids.

 

Ingredients:

  1. 1 onion, finely sliced
  2. 2 garlic cloves, rough chopped
  3. 3 Tblsp. olive oil
  4. 1/4 head cabbage, rough chopped
  5. 6 Brussels sprouts, sliced
  6. 1/2 to 3/4 head of Boston lettuce, rough chopped
  7. 1 C. Swiss chard, chopped
  8. 1 C. spinach, chopped (or a 10 oz. package of frozen spinach)
  9. 2 celery stalks, rough chopped
  10. 1/2 (or more) large head of broccoli, finely chopped
  11. 8-10 cups beef stock
  12. S&P to taste
  13. 1/2 to 1 Tsp. dried Italian seasoning
  14. 1/4 C. sherry, Madera or Marsala (optional)
  15. 1 bay leaf
  16. One small basket of cherry tomatoes, sliced in half
  17. 1 small can of chick peas, drained and rinsed in cold water
  18. Ground beef, chicken or turkey to make into meatballs (see ingredients needed and instructions below)
  19. 8 oz. shelled fresh peas or frozen ones
  20. 6 slices coarse country-style bread which has been rubbed with garlic and toasted in the oven. (optional)
  21. Shaved Parmesan
  22. 1 Tblsp. chopped parsley

Instructions for the soup:

  1. In a large pot, warm the olive oil and then sauté the onion and garlic until translucent. (about 5 minutes)
  2. Add the ingredients numbering 4 through 10 and cook gently, stirring from time to time, for about 15 minutes.
  3. Add the ingredients numbering from 11 to 15, bring to a boil, turn down to a simmer, cover and cook for 1 ½ hours.
  4. Add the ingredients numbering from 16 to 18 for one more 1/2 hour.
  5. Serve over the optional French bread and/or topped with the shaved Parmesan and chopped parsley.

To make the meatballs you’ll need the following ingredients:

  1. 1/2 lb. ground beef, turkey or chicken
  2. 1 beaten egg
  3. 1/2 to 3/4 C. Italian or plain bread crumbs
  4. 1 dash of tobacco

Instructions for forming the meatballs:

Mix everything together till not too soppy and form into one-inch diameter meatballs.

Oct15

Zucchini Pasta Topped with Roasted Tomatoes, Basil Pesto and Walnuts

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zucchini pasta and roasted tomatoes

Zucchini Pasta Topped with Roasted Tomatoes, Basil Pesto and Walnuts

Serves 4

 Here’s a very delicious and economical healthy dish that is perfect for the vegetarian, the person who wants no carbs and for the person who wants to loose some weight. It’s also a pretty one to serve.  It’s a dish that does entail a bit of effort and time but the end result is well worth it and you can cut out some steps if you so desire.  As well, if you wish to serve it for guests as a more “complete” meal, you can serve it topped with lightly sautéed shrimp–and I like them sprinkled with some crushed red pepper flakes- and a side of crusty French bread.  Bon Appetite!!

roasted tomatoes

Ingredients for the Roasted Tomato Topping:

  1. 1 ¼ lb. Roma Tomatoes, sliced thin
  2. 3 cloves garlic, sliced
  3. 3 Tblsp. olive oil
  4. S & P
  5. 5 sprigs fresh rosemary
  6. 5 sprigs fresh thyme

Directions:

  1. Preheat oven to 325 degrees
  2. Line a cookie sheet or other baking sheet with aluminum foil
  3. In a medium size bowl lightly mix the tomatoes with the garlic cloves, olive oil and S&P until they are evenly coated.
  4. Place the seasoned tomato slices in one layer on your pan and bake on middle rack in the oven.  Bake for about 30 minutes—till the tomatoes are shriveled and softened.
  5. Also bake the zucchini inner cut parts for the last 15 minutes (see step #2 below in the instructions for the Zucchini Pasta).
  6. Remove the tomatoes from oven and wrap the aluminum foil around them and place back in oven to keep warm.  Same for the zucchini. Hint: Before serving the tomatoes, remove the herb sprigs.

zucchini pastazucchini ready to be made into pasta (2)zucchini ready to be roasted

Ingredients for the Zucchini Pasta:

  1. 2 ½ lbs. of zucchini, julienned into long strips with your vegetable peeler
  2. 1/2 C. Pesto –(see recipe below—or you can use a purchased product)

 Instructions for the Zucchini Pasta:

  1. With a vegetable peeler, peel the unskinned zucchini into long strips down to the soft and seedy inner part. Save these parts and cut them into halves. You will be roasting these for a side garnish to your dish. (see instruction step # 5 above).  Place the zucchini “pasta” peels in a large pot along with the pesto. Mix well to coat all of the peels and cook and stir lightly over medium heat for 5 minutes.  Do this step right before serving.
  2. Place the cut seedy zucchini parts on a separate baking dish lined with aluminum foil.  Brush each slice with some of your pesto and bake in the oven for the last 15 minutes of your tomato slice baking.  When somewhat browned and softened, you can wrap this in the aluminum foil to keep warm in the oven. (see instruction step #5 above)

Ingredients for the Basil Pesto (This makes 1/2 C. of pesto):

  1. 1 C. of washed torn off basil leaves
  2. 1 garlic clove, minced
  3. 1 Tblsp. lightly toasted chopped walnuts or whole pine nuts
  4. 1/4 C. olive oil
  5. S&P

Instructions for the Pesto:

  1. Place ingredients basil leaves, clove, nuts and half of the olive oil in a processor.  Process and then add the rest of the olive oil.  Finish processing.
  2. If you want extra pesto, double (or more) this recipe.  It’ll store in the refrigerator for a couple of weeks and will also freeze well (particularly if you top it with additional olive oil) for several months.

Ingredients for the topping of the served dish:

  1. 1 Tblsp. lightly toasted chopped walnuts or whole pine nuts. So when you toast the nuts for your pesto toast an extra Tblsp. for your topping.
  2. Shaved Parmesan

zucchini pasta and roasted tomatoes

Serving the dish:

  1. Place the zucchini pasta in the middle of your dish. Top with the tomatoes and garlic and the toasted nuts and Parmesan.  Place the roasted inner zucchini halves around the “pasta” (pictured above) or if you wish you can serve the “pasta” surrounded by shrimp.  (pictured below)

zucchini pasta with shrimp