Kabocha Tomato Soup

Tomato soup is a favorite of nearly everyone; the addition of the winter squash creates a slightly new flavor without masking the delightful tanginess of the tomato.

2 cups steamed kabocha or other winter squash such as acorn, hubbard, or butternut

2 cups canned crushed or stewed tomatoes

2 cubes of tomato or chicken bouillon

2 Tablespoons pureed onion and garlic that have been sautéed in olive oil.

2 tablespoons dill weed

1 ½ teaspoon salt

1/3 cup olive oil

1 cup whole milk or full fat coconut milk

Not all squash is equal in water content. If your soup is too thick, simply add some water.

Add all ingredients and blend with a hand blender. Heat and stir over low heat. Serve with croutons, crackers or sourdough bread.

‘Rejoice at your life, for the time is more advanced that you think.’ - Lau Tzu

 

Broccoli with Rice and Orzo

This is a simple one dish lunch or dinner that can be made with or without meat.

½ cup rice

½ cup orzo (Replace the orzo with rice if you are going gluten free.)

¼ cup whole flax seeds

2 cups chopped broccoli 
½ cup corn 
Diced bell peppers 

Salt
Pepper
Broth

2 Tablespoons olive oil and 2 tablespoons butter

1. Sauté the rice/orzo/flax in the olive oil/butter mixture for 2 or 3 minutes over medium heat in a large skillet.

2. Add the broth to the rice mixture and simmer on low heat for about ½ hour. 

3. Add the vegetables and cook on low until the broccoli is tender

If you would like to add cooked, cut up chicken or pork to this dish, you could stir it in any time after the vegetables are added.

Serve with your favorite bread for a delicious lunch or dinner.

Wars are poor chisels for carving out peaceful tomorrows. Dr. Martin Luther King, Jr

Sausage and Potato Quiche

6 – 8 small (2 in diameter) red or white or purple potatoes. Use all three for  color.

4 eggs

Pie crust, unbaked

1 cup half and half

1 cup milk

8 – 10 sausage links, cooked and crumbled*

Rosemary, tarragon, parsley, salt, pepper

2 tablespoons olive oil and 1 tablespoon butter

1 small onion

2 cloves garlic

*Use soy sausage links if you prefer.

1. Steam the potatoes, cool slightly, and cut into small pieces – approx.  1 centimeter cubes

2. Mince the onion and garlic and sauté until tender.

3. Add the potatoes and spices to the onion and garlic mixture. Cook until the potatoes are coated with oil and spices.

4. Cook the sausage and crumble.

5. Press the pie crust into a 10 inch cast iron skillet.

6. Beat the eggs; add salt and pepper and milk.

7. Spoon the potatoes and sausage into the pie crust; add the egg/milk mixture.

8. Bake covered at 325 for about 40 minutes; uncover and bake for another 20 minutes or until the middle is firm.

Serve as a breakfast, brunch, lunch, or dinner entrée.

If you want to go fast, go alone. If you want to go far, go together.

~ African Proverb

 

Tomato Basil Quiche

¾ cup stewed tomatoes, drained

¾ cup fresh chopped basil

½ pound jack cheese, grated

¼ pound grated Parmesan

4 large eggs

2 cups half and half

1 teaspoon Italian seasoning

1 teaspoon salt

½ teaspoon black pepper

1 uncooked pie crust

Beat the eggs and add milk, half and half, basil and seasonings. Add cheeses and tomatoes, and pour into pie crust.

The crust can be pressed into a 10 inch cast iron skillet or a large glass quiche plate. 
For a no wheat option, simply skip the crust.
 
Bake covered with foil at 325 degrees for about 40 minutes. Uncover and bake for about 20 – 30 minutes more or until the quiche is firm in the center.

This works as a brunch or a dinner item. For breakfast, serve with corn muffins or popovers. As a dinner entrée, serve with salad and bread.

Stay hungry; stay foolish.

Stewart Brand, Whole Earth Catalog