Roasted Vegetable Soup

I'm a big fan of recipes with variable ingredients. This roasted vegetable soup will work with whatever vegetables you happen to have around your house, in your garden or available at the farmer's market. Put chunks of raw vegetables into a Dutch oven, or any covered casserole dish or enamel baking dish. Slow roast the vegetables along with wine, olive oil, and salt.

When the vegetables are soft and somewhat caramelized (3 - 4  hours in a 325 oven), remove the covered dish from the oven, add the broth and any herbs that you like. Return the dish to the oven for another hour.

As your final step, allow the roasted vegetables to cool a bit, and then puree them with a hand blender. You could add some sour cream or creme fraiche, if you like. And you might want to add more herbs or salt to bring it into the perfection zone!

Any combination of these will work in your soup:

Onions - peeled and quartered

Whole peeled garlic cloves

Tomatoes - remove stems and cut in halves or quarters

Sweet potatoes - peel and cut into chunks

Broccoli

Cauliflower

White or red potatoes - peel and cut in halves or quarters
Leeks - clean and cut off green tops
Shallots - peel and put in whole

Chili Peppers, Ortega, Pasilla, jalapeno - remove stems and seeds and cut in half

Winter Squash - any kind - peel, remove seeds and cut into chunks

**Winter squash can be hard to cut and peel, so I put the whole squash into the oven for 30 to 40 minutes before I attempt to cut and peel it. Works like a charm!**

Other ingredients:

1/3 cup olive oil 

1/2 cup red or white wine - add at the beginning

2 - 3 cups broth - add after vegetables are roasted

Herbs - basil, dill, parsley, thyme, rosemary, turmeric, ground caraway,

Basil, dill, and parsley can be used in large quantities. Thyme, rosemary and oregano are too strong for more than a pinch. (See note below.)

Salt - add initially and at the final step, if needed

1/3 - 1/2 cup sour cream or creme fraiche - add at the end

Cooked rice, barley or corn - add after the soup is pureed

Cooked, chopped vegetables, such as green beans or asparagus - add after the soup is pureed

Sauteed mushrooms - add after soup is pureed

If you like to use your imagination, this is a terrific way to make a hearty winter soup with fabulous flavor.

Note: One way to add a strong spice like rosemary to a broth is to put it in a tea strainer or a gauze drawstring pouch and let it steep in the hot broth for a bit. You will get some of the flavor and the aroma, but without the woody bits.

Chili Casserole

This is sometimes called chili relleno casserole, but by any name it is delicious and easy.

1. You will need 2 cans of peeled whole green chilies. You can also roast and peel your own chilies and use a slightly hotter version, such as a Poblano or a Pasillo.

2.Any kind of cooked meat or cheese that you like - about 1 pound. Chorizo or another ground meat, or shredded chicken, pork or beef are all good options. Cook and season it with cumin, chili powder, onion, and garlic.

3. 6 - 8 eggs depending on the size

4. About 1 cup of crumbled queso freco or cotijo cheese. If you don't have those, shredded Monterey Jack or cheddar will be fine. Cheese is optional in this dish.

5. About 1/2 cup of mild to medium enchilada sauce.

6. 1/2 cup half and half

7. 1/3 cup of flour (any kind) plus 1 teaspoon salt

Directions:

Step 1. Pour the enchilada sauce into the bottom of a 9 x 13 glass casserole dish.

Step 2. Add a layer of chilies.

Step 3. Cover the chilies with the meat mixture.

Step 4. Add a second layer of chilies over the meat.

Step 5. Beat the eggs together with the half and half and the flour. When these are well mixed, add the cheese. Pour the egg/cheese mixture over the meat and chili layers.

Step 6. Bake covered at 325 degrees for 1/2 hour. Uncover and bake for another half hour or until the egg mix is set.

Slice like you would a lasgana and serve with rice and frijoles.

Tamale Casserole

This is my new favorite breakfast. You can certainly have it for dinner, but Oh! What a fabulous morning meal. Truly a reason to get up in the morning!

Tamale Casserole

18 - 20 corn tortillas

Cooking oil - at least 4 - 6 ounces

1 cup corn meal

1 can creamed corn

1/3 cup water

4 eggs

2 oz diced pimento

4 oz chopped ripe olives

4 oz diced green chilies or diced jalapenos

1 teaspoon salt

2 1/2 cups shredded, cooked chicken

1 teaspoon cumin

Chili powder or chili powder blend*

3 cups enchilada sauce

3/4 cup crushed tortilla chips

1 cup shredded cheddar cheese - optional

* If you use pure chili powder, use a 1/2 teaspoon for the corn meal mix and a 1/2 teaspoon for the sauteed chicken. If you are using a blend you can sprinkle it in a little more liberally.

1. Cut 18 corn tortillas in strips, saute in oil. They don't need to get crisp. Use plenty of oil to soften them. Put some in the pan and then drizzle a little over the top. 

2. Saute 1/2 of the tortillas and put them in the bottom of a 9 x 13 casserole dish. Pour 1 1/2 cup of enchilada sauce over the tortillas. Stir them slightly so they are evenly coated with sauce.

3. Cook corn meal along with: eggs, creamed corn, water, pimento, diced green chilies or diced jalapenos, salt, and diced ripe olives. Cook on medium heat until thickened. Stir to keep it from sticking to the bottom of the pan.

4. Saute the shredded, cooked chicken in oil with cumin and chili powder.

5. Ladle the cooked corn meal mixture over the tortilla/sauce layer.

6. Saute the other half of the tortilla strips and arrange them over the corn meal.

7. Spread the spiced, sauteed chicken over strips; ladle the remaining enchilada sauce over chicken.

8. Sprinkle crushed tortilla chips over chicken. If you like, sprinkle grated cheese over the crushed chips.

Bake covered for 45 minutes at 350

If you delight in existence, you will become a guide to those who need you, revealing the path to many.

Sutra Nipata

Fettuccine Alfredo with Chicken

My son, Reggie, and I made this when he was still a teenager. We have both changed the way we cook since then, so I am posting a new improved version, complete with a fabulous photo of Reggie at the Grand Canyon.

Ingredients:
¾ to 1 pound chicken
Chicken tenders or boneless thighs are both good shortcut items.

Sauce:
½ cup butter
1/3 cup flour - any kind
4 cloves pressed garlic
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon Worcestershire sauce
1 cup of chicken stock
1 cup milk
1/4 cup freshly grated Romano cheese
3/4 cup freshly grated Parmesan cheese

1 package ribbon noodles

1. Put the chicken into a baking dish covered with foil and bake at 325 degrees for 45 minutes. Season the chicken with any combination of curry powder, chili powder blend, salt, pepper, and add a little butter, olive oil, or bacon grease. The oil is more important if you are using all white meat since it has so little fat in it.
2. While the chicken is baking, make a white sauce, and cook the noodles.
To make the sauce:
a) Melt the butter and flour over a medium high heat until the butter is bubbling.
b) Slowly add stock and milk while continuing to stir.
d) Continue stirring and add garlic,salt, pepper, Worcestershire.
e) When the sauce is smooth and has the consistency of thick gravy, turn off the heat, add grated cheese. Cover and set aside.

3. Put 4 quarts water into a large spaghetti pot with 1 tablespoon salt and bring to a boil. Add ribbon noodles and cook, stirring occasionally, until tender.

4. When chicken is done, place the pieces on a cutting board and cut into pieces about ½ inch square. Put the pieces into the white sauce and stir just a little.

5. When the noodles are done, drain them and pour into them into the chicken and sauce mixture.
Note: If your sauce has thickened a little too much, add some of the pasta water to get it back to the right consistency.

Art is the signature of civilizations. Beverly Sills

Holiday Pancakes

Holiday Pancakes

Pancakes can be made with whatever you have handy - a few eggs, a bit of ground grain or seed, some flavoring and salt and as much liquid as you need to make a pour-able batter. Whether or not you add some baking powder depends upon how fluffy or dense you like your pancakes.

In this instance, I ground some oat flakes, pumpkin seeds, chia seeds, and slivered almonds in a coffee grinder and added them to three beaten eggs and about a third cup of coffee liqueur. Some salt and cardamom for flavor and the pancake batter is complete. To quote Ina Garten, "How easy is that!"

The ratio of eggs to flour to liquid depends a little on what kind of grains and seeds you use. Chia seeds absorb a great deal of liquid, so only about a cup and a half of the flour mix is used. As your batter sits, it may thicken. Just add any liquid: water, milk, or a nut milk if you prefer.

I like a dense, high protein pancake, so I usually start with 3 or four eggs. Then add a small amount of liquid - about a half cup. Then add flour until the batter is the right consistency.

Fry in a neutral oil such as avocado. Silver dollar sized pancakes are nearly always easier to flip and cook, especially if you use an alternative flour.

You have to wake up in order to grow up. Loch Kelly

Sweet Potato Breakfast Bake

Sweet Potato Breakfast Bake

Cooked sweet potato - about 2 cups
The canned ones would work. You can also easily roast your own by popping them in the oven whole until they are soft and then scooping out the inside.

3 eggs

1/2 cup butter/bacon drippings blend Or coconut oil if you prefer

1/2 cup ricotta cheese (Silken tofu for a dairy free version)

3 tablespoons brown sugar or honey or maple syrup

1 teaspoon cumin
1 teaspoon salt
1 teaspoon cinnamon
1 tablespoon chili powder blend (not pure chili powder)
A couple tablespoons of spiced dried kale flakes - if you keep this kind of thing around. If not, throw in some parsley and call it good.

1. Use an electric mixer to beat the eggs, the add all of the other ingredients and mix thoroughly.

2. Spread in a 9 x 13 glass baking dish

3. Bake at 350 degrees for 45 minutes.

4. Top with crumbled bacon and serve warm.

This is an easy and hearty breakfast. You could mix it up the night before and stick it in the fridge to pull out and bake in the morning. In this case, I would add the bacon crumbles in the morning just before baking.


Beauty scatters the seeds of hope in us. Sister Joan Chittister

Pie Crust Options

Pie Crust Options

Graham Cracker Crumbs and Butter
Ground Nuts and Butter
Wheat Flour and Butter or Lard (with a little water)
Oat Flour, Butter, and Nuts
Golden Flax, Nuts, Butter, and Oat Flour

When you think about it, a crust is just an additional layer on the bottom of a dessert. It is sometimes also a layer on the top of a dessert. Many people are intimidated by pie crust because they have a crumbly, flaky texture in mind that is difficult to create, especially when it is on the bottom of a second layer that is full of fruit juice or custard. Frankly, the only way to keep a crust from getting soggy is to construct it mostly of ingredients that won't easily absorb moisture.

Of course, the thing that doesn't absorb moisture is oil. So plenty of butter, oil or nuts will do the trick. The place where most people get hung up is in trying to roll out a sheet of pastry that doesn't want to stick together. Forming a sheet of pastry that can be maneuvered is a function of gluten, but glutinous and stretchy is the exact opposite of what we want a crust to be. Because a glutinous crust will absorb liquid like a sponge. One solution is to forget the rolling and simply press the crust mix into the bottom of the pie plate.

The top might be a little easier to roll into a maneuverable sheet because it is smaller in diameter, but crumb crusts on top are also appetizing in appearance and quite delicious. Think Dutch Apple. The crust in the photo of this delicious Pumpkin Creme Pie is made with oat flour, sugar, spices, ground pecans and butter. Oat flour is easily made by putting oat flakes in a coffee grinder. Pecans are also crushed in the coffee grinder. Mix these things together right in the pie plate and press them against the bottom and the sides.

 Many years ago, pie crusts were made with a variety of trans fat concoctions, which are certainly impervious to liquids, but they are also pretty impervious to healthy digestion, so these solutions should be relegated to history. A good quality lard, however, is a fine oil for pie crust if you want something traditional. Mix, stir, and handle as little as possible to avoid activating gluten.

For the crusts listed above use 1/2 cup soft butter, and whatever combination of dry ingredients you like or have on hand. You can grind most nuts and seeds in a coffee grinder to get the amount needed for your crust. Add nuts and dry ingredients until you get a crumbly mix that can be pressed easily. Spices and sweeteners can be added at your discretion. Sugars tend to scorch easily, so you might want to be somewhat sparing with these.

HOT STUFF BREAKFAST

This dish works best when the squash comes fresh from the garden. Pick them when they are no longer than 5 or 6 inches. The smaller the squash, the more flavorful they are.

Summer squash – all colors, sliced very thin
Chopped artichoke hearts
Fresh herbs - Chives, basil, oregano and marjoram all work well.
Poblano or Anaheim chili if you like a little heat
An Ortega chili will work if you want to start the day in a milder style
Olive oil and butter
Salt and pepper
Parmesan cheese - Reggiano if you’re feeling fabulously rich

1. Chop the pepper into small pieces and saute in olive oil.

2. While the peppers are sauteing, wash and slice the squash. Put the thinly sliced squash pieces into the saute mix, sprinkle on some salt and pepper, and continue to saute for another 5 to 10 minutes.

3. Add the herbs, butter and the artichoke hearts; then turn the heat to low. Cover the pan so that everything heats through.

4. Sprinkle a couple of tablespoons of grated Parmesan  on the vegetables just before you remove them from the stove. (Leave this out for a dairy free option.) The cheese will melt quickly and acts as a flavor enhancer for the fresh herbs and vegetables.

Serve with bacon, sausage, or eggs or all by itself for a light, but invigorating breakfast!

Man's mind stretched to a new idea never goes back to its original dimensions.
Oliver Wendell Holmes, Sr

Cauliflower Potato Soup

1 head of Cauliflower

4 medium sized potatoes

1 medium onion

1 red bell pepper

10 – 12 mushrooms

1 head broccoli

Salt

Pepper

Anchovy paste

Soy sauce or tamari

2 cups broth – chicken or vegetable

2 cups milk – Nut or dairy

Dill

Parsley

Curry powder

1. Cut 1 cauliflower and 6 medium peeled potatoes into large chunks - approximately 2 x 3 inches

2. Dice one medium onion.

3. Roast the onion, cauliflower and potatoes in a glass pan with salt and pepper and a generous drizzling of olive oil at 375 for about an hour. Cover the dish with foil for the first half hour, then remove.

4. Chop the red pepper, broccoli and mushrooms into small bits and sauté in olive oil. We eat with our eyes first and the tiny color morsels will jazz up this cream colored soup. Set these aside until the soup is pureed.

5. When the potatoes, cauliflower and onion are cooked thoroughly, transfer them to a soup kettle and add 1 ½ cups of milk and 1 ½ cups of chicken or vegetable broth. Coconut, almond, cashew or dairy milk will all work equally well.

6. Puree the roasted vegetables, a teaspoon of anchovy paste, milk and broth with an immersion blender.

7. Add more broth if the soup is too thick.

8. Spice with dill, parsley, curry powder, salt and a tablespoon of soy sauce or tamari.

9. When you have the consistency and flavor you like, add the red pepper/mushroom/broccoli mix.

 “Once you’ve roasted cauliflower in the oven, you can never go back.” Nigella Lawson

Chicken Stroganoff

I didn't know that there was such a thing as chicken stroganoff, but why not? Beef, lamb, turkey... it shouldn't really make any difference. Well cooked meat in a cream sauce is likely to work with a variety of meats. 

1.Cut boneless, skinless chicken (breasts or thighs) into 1/2 inch strips.

2. Roll them in a mixture of flour, salt, pepper, and curry.

3. Saute these in a medium hot pan in coconut oil.

4. After the chicken is browned, add enough broth to nearly cover the chicken. Add a few tablespoons of butter, the juice of one lemon, a little dill weed,  and let simmer slowly for an hour or so.

5. When the chicken is very tender, add any combination of sliced mushrooms, diced tomatoes, peas, asparagus or any other quick cooking vegetable you have on hand. Diced carrots are good too. but they will need to be added a little earlier.

6. While the chicken is simmering, you can prepare potatoes, rice, or noodles to serve as a base for the chicken. Spaghetti squash or zoodles are good options, too.

7. When the vegetables are cooked to your taste, add a few generous tablespoons of sour cream or plain Greek yogurt. To go dairy free, you could simply skip this last step. 

Chocolate Chia Pudding

3/4 cup cocoa powder 

1/2 cup honey or maple syrup or sugar (add more ore less depending on how much sweetness you'd like)

3 cups almond, cashew or coconut milk
I use one can (13.5 oz) of full fat coconut milk and

1 1/4 cups  cashew milk. If you want a dairy dessert, use regular whole milk or a combination of whole milk and cream. 

3/4 cup chia seeds

Mix the cocoa powder, chia seeds and sweetener together.

Heat the milk without bringing it to a boil. You don't have to heat the milk, but a bit of warmth will speed the absorption process. 

Pour the cocoa mixture into the heated milk and stir until all of the ingredients are well mixed.

Let mixture cool slightly. Pour into ramekins and cover with plastic wrap and store in the refrigerator. Garnish with fruit, chocolate or whipped cream before serving.

Chocolate Truffle Cocktail

Variation 1
Equal Parts:
White zinfandel or other dry white wine
Vodka
Cranberry juice
Cashew milk - A brand called Whitewash is the absolute best for this drink.
Chocolate or coffee liqueur

Variation 2 - Non Alcoholic version
Equal parts:
Sparkling cider
Cranberry juice
Cashew milk
Chocolate syrup

Variation 3 - Dairy version
Equal parts:
White zinfandel
Vodka
Cranberry juice
Heavy whipping cream
Chocolate or coffee liqueur

Pour over ice and enjoy. Some people might like this drink without ice. I like the coffee liqueur better, but either of these flavorful liqueurs will work. This could definitely work as a dessert.

Yams with Fruit

We eat yams year round, but it seems they should get dressed up for the holidays. Any fruit will work - pears, apples, persimmon, oranges - anything that can be sliced.

Slice the potatoes and fruit into a casserole dish of any size.

Make a baking sauce using any or all of the following ingredients:

Bacon grease or olive oil

Butter

Salt

Cinnamon

Curry powder

Pinch of rosemary or thyme

Fruit juice

Almond extract or vanilla

Honey or maple syrup

Amounts are not too critical. I used about a third cup of the butter mix, a quarter cup of fruit juice and 3 tablespoons of honey. Spice to taste. You can veer toward sweet or savory. I used more curry than cinnamon. Melt the butter sauce, add spices and pour over the slices.

Sprinkle some chopped pecans or walnuts over the top. Bake covered with foil for 1/2 hour. Uncover and bake for 15 minutes more - all at 350 degrees.

Serve at any meal. This makes a great breakfast, a popular side or a good one-dish meal.

Best Tomato Soup Ever

This tomato soup recipe is based on the traditional Italian vodka sauce recipe, but without the 

vodka. Carrots are what give the vodka sauce it's sweetness, so they are included here to 

balance the acidity of the fresh tomatoes.

4 medium size carrots - peeled and diced 

12 medium tomatoes - peeled

4 cloves garlic

1 medium onion - cut into chunks 

4 cups chicken or turkey broth 

Tarragon, salt, pepper, basil 

Creme fraiche (Substitute whole fat coconut milk for a dairy free option)

1/2 cup hand grated Parmesan cheese (Leave out for dairy free)

1/3 cup red wine 
2 cups chopped, cooked turkey 

1/2 cup cooked rice (brown, white or wild)

1. Chop the garlic, onion and carrots; put in slow cooker on high  

2. Blanch* and peel the tomatoes. Chop these and remove some of the seeds, 

but don't worry too much about seeds. add them to the cooker. 

3. Add broth and let this simmer slowly for 2-3 hours until the carrots and onions 

are very soft. Cook your rice while the vegetables are simmering and set it aside.

4. Remove from heat. Let cool. If you want to do this over two days, 

you can refrigerate the soup at this point. 

5. Use a hand blender to puree the tomato carrot mix. You can do this 
while the soup is warm, but avoid blending while hot for all kinds of obvious 
reasons. 

6. Return to slow cooker on high setting and add red wine, rice, cooked turkey 

and spices. 

7. Stir in the creme fraiche and the Parmesan cheese. If you're going dairy free, 

simply add some full fat coconut milk instead.

8. Taste and add more seasoning if necessary. 

9. Enjoy! 

*To blanch the tomatoes, immerse them in boiling water for about a 

minute and a half. Cool and peel. The skins should slip off easily. 

Setbacks are inevitable; misery is a choice.

WB Yeats  

Vegetable Medley

Potatoes
Carrots
Green beans
Red bell peppers
Asparagus
Olive oil
Butter*
Salt
Tarragon
Curry
Dill

This dish has three layers and three roasting times, but is is easy to prepare and an instant favorite.

First Layer: Peel and chop potatoes and carrots into chunks that are about 1 inch cubes.
Put these in the bottom of a glass dish; drizzle with olive oil, sprinkle with salt and very lightly with tarragon.
Bake at 375 for 25 minutes.

Second Layer: Wash and snip the stems from green beans, chop a large red bell pepper, and layer these over the partially cooked potato/carrot layer. Add a few dots of butter, sprinkle with salt, and just a tiny bit of curry. Return to oven for 15 minutes.

Third Layer: Add asparagus with woody ends removed, a tad more salt and butter and a light sprinkling of dill.
Return to oven for 10 minutes.

The potatoes and carrots will be cooked through, the beans and peppers will be slightly crisp, and the asparagus will be tender.  The seasonings blend perfectly, thanks to the addition of olive oil and butter. Who could ask for more?
*For a dairy free option, use olive oil in place of butter.

A real friend is one who walks in when the rest of the world walks out.
Walter Winchell

White Sauce

A white sauce is a simple thing to make, but after decades of recipes which read, “Use a can of mushroom soup,” or “Use a jar of Alfredo sauce,” this may have become a lost art. But look how simple it is to make a quality white sauce!

The great thing about making your own is that you can decide what goes into it and you can alter the flavors to suit your particular dish.

½ cup butter

4 tablespoons flour*

2 cups milk**

Seasonings

1. Melt the butter in a saucepan over medium heat. Add the flour as soon as it is melted. Stir continuously and bring the butter flour mix to a boil. Add the milk and continue to stir and cook until it gets to the thickness you need.

2. For the standard white sauce, salt, pepper and a spoonful of vegetable or chicken bouillon powder will give it a good flavor. You can also add any herbs or spices that fit with your use for the sauce. A few good ones are: parsley, basil, caraway powder, curry powder, thyme, and coriander.

3. To make a cheese sauce, add grated Parmesan and/or Romano cheese.

4. If you want a garlic flavored sauce, add a couple of cloves of mashed, roasted garlic.

*You can use nearly any kind of alternate flour if you don’t want the wheat flour. A tiny bit of cornstarch mixed with water, chick pea flour, or rice flour will work as thickening agents.

**Almond milk, coconut milk or any combination of the two will work as well.

White sauce is simple and has only a few ingredients. Now, go look on the label of the mushroom soup!

Nothing is worth more than this day.  Goethe

Tomato Sauce with Vodka

 VODKA SAUCE FOR LASAGNA OR SPAGHETTI

This is a slow cooker version of an old favorite that is easy to make 

and has a dairy free option, as well. This takes some time, but very little attention, but you may never want to buy sauce in a jar again!

Mince and sauté:

1 medium onion and 3 or 4 garlic cloves

Boil a large kettle of water and immerse 8 large or 12 medium tomatoes. Let them cook for about 2 minutes; then remove them with a slotted spoon. Let the tomatoes cool slightly and slip the skins. Take out some of the seeds as you cut the tomatoes and put them into the crock pot. But don’t worry about getting all of the seeds out.

Peel and chop two good sized carrots. Add them to the crock pot.

Add:  Oregano, thyme, chopped rosemary, and basil. Fresh is always best, but use what you have.

Put all of the above ingredients into the cooker on high for 3 hours.

Cool, stir with hand blender; add salt and pepper to taste.

Add ½ cup vodka and simmer for another 30 minutes.

Just before serving, add 8 oz mascarpone cheese (or a cup of full fat coconut milk for a non-dairy option) and meat such as cooked sausage or ground beef.

You can obviously leave the vodka out of this recipe.  The vodka reportedly acts as a flavor enhancer, so there’s your iron clad reason for using it! The alcohol cooks away so it is safe to serve to anyone.

He who lives in harmony with himself lives in harmony with the world.      Marcus Aurelius