Soup for an Autumn Meal

       There is a chill in the morning and the evenings are cool, the leaves are starting to turn and the cicadas are winding down. Autumn is officially here.

       The Farmer's Market will be open for a few more times and then we settle in for the new season. The new gorgeous season! Oktober Fest and Halloween are on the calendar and time to think about canning and baking....at last!

       The weather change leaves me craving the more substantial veggies such as carrots, potatoes, and squash and so I am happy to share with you my very favorite and very hardy Minestrone Soup.

       This recipe has eight generous servings (maybe more depending upon your portions) and what I do is make the soup without the beans. I then take half of that soup to freeze and then add the beans (2-3 cans) to the half I am going to serve. When I defrost the remainder of the soup maybe weeks later, I heat it and then add 2-3 cans of beans plus all the delicious garnishes.

WHITE MINESTRONE SOUP

2- 3 cans Navy Beans*

Olive Oil

6 garlic cloves, chopped

3 leeks, cleaned & sliced (use white part only)

3 carrots, sliced thinly diagonally

2 cups sliced Savoy cabbage

3 new potatoes cut into bite sized cubes

1 TB oregano

½ tsp thyme

¼ tsp red pepper flakes

8 cups vegetable stock or broth

2 bay leaves

½ lb green beans, cut diagonally

sea salt & fresh ground pepper

1 bunch red chard or collard greens, but into strips

topping:

chopped parsley

fresh grated Parmesan cheese

thin, small lemon slices

homemade Croutons

1. Heat 2 TB olive oil in pot over medium heat, saute leeks and garlic for about 5 or so minutes or until translucent.
2. Add 2 more TB olive oil, the carrots, potatoes, savoy cabbage, oregano, thyme and red pepper flakes and saute, stirring frequently, for about 8-10 minutes. If veggies start to stick, add ¼ - ½ C of the broth.
3. Add the broth, green beans, chard, bay leaf, salt and pepper. Bring to a boil then reduce heat, cover and simmer for about 20 to 30 minutes until veggies are tender but not overcooked.
4. Add the drained, rinsed beans and heat until beans are warmed.
5. Ladle into soup bowls and top each with grated Romano cheese, parsley, croutons and a few lemon slices. (The lemon slices give this soup a surprising tang - delish!).

*(If you wish to freeze part of this soup ladle out before adding the beans. Then freeze and add another can or 2 of beans when you reheat. In that case, you may want to only use 2 cans of beans - see what looks good to you.) ENJOY!!

Autumn Pastas

     The Fall Equinox is my favorite celebration because finally, at last: Autumn! Sounds of summer are fading as we get to enjoy the fall harvest: veggies from the local farmers such as carrots, potatoes, beets and of course, an abundance of tomatoes of all kinds. Red, yellow, orange and purple! We are also enjoying gourds, pumpkins, dried leaves, cool evenings and mellow days!! How lucky can we get?

     I am always trying to find ways to incorporate veggies into new dishes. They are wonderful as side dishes but equally wonderful as main dishes featured as soups, stews, and casseroles. My favorite way to use veggies is with pasta.

     Today we are going to cook two different pastas. One is with tomatoes, garlic, and eggplant - the other is with butternut squash. These are both representative of fall to me because they are a heavier fare and show off the gorgeous hues of autumn. 
     I know you will enjoy every savory bite!

Fussilli Pasta with Tomato Eggplant Puree

1 Pint Cherry Tomatoes

1 Eggplant, cut into one inch cubes

1 whole Garlic bulb, peeled

Olive Oil

1 tsp Red Pepper Flakes

Salt and Fresh Ground Pepper

1/2 C Toasted Pine Nuts

2 - 3 TB Capers

1/4 C Kalamata Olives

1/4 C Fresh minced Parsley

1 Lb. Fussilli (spiral shaped) Pasta

Grated Parmesan Cheese

1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.

2. Combine eggplant, tomatoes, garlic, salt, and pepper in a bowl, drizzle with olive oil and toss with your hands. Spread veggies out on baking sheet and roast until tender about 35 - 40 minutes.

3. Toast pine nuts in a frying pan over medium heat and set aside.

4. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain pasta but be sure to reserve about 2 cups of the pasta water.

5. Put roasted veggies into a food processor and puree.

6. In a large bowl, toss cooked pasta with pureed veggies and add pasta water as needed to make it a sauce. Add the pine nuts, capers, olives and parsley and fold in.

7. Serve with Parmesan cheese sprinkled on top of each portion.

8. Enjoy!

Spaghetti with Butternut Squash, Bacon and Goat Cheese

One Butternut Squash

1/2 lb. bacon

8 cloves of garlic, minced

1 1/2 cups vegetable or chicken broth

salt and fresh ground pepper

one package of goat cheese (4-6 oz.), crumbled

one lb. spaghetti, cooked al dente

one cup pasta water as needed

olive oil

1. Prick the skin of the squash in several places with a sharp knife. Microwave the squash 2-3 minutes on each side to soften - careful, not too long. Let it cool to the touch then cut, peel, and seed it. Dice it into 1/2 cubes.

2. Cook the bacon until crisp, drain, crumble and set aside. Drain the bacon fat reserving about 2 Tb of bacon fat in the pan.

3. Add the squash and garlic to the bacon pan and saute for about 4 minutes over medium heat. Add the broth and some salt, cover and simmer until the squash is soft, about 25 minutes. Be sure to stir occasionally as it is cooking.

4. Add half the goat cheese and stir well to make a sauce adding pasta water only as needed. The sauce should be thick. Pour the sauce over the pasta and combine well. Drizzle with olive oil, toss, add the bacon and the rest of the goat cheese, season with salt and pepper.

5. Serve while still hot and enjoy!

Grillin' 'n chillin'

      There is always something to celebrate and this week I have been celebrating the weather. Autumn is coming in around the edges and the days have been pretty spectacular. Perfect weather for hiking and I am hearing lots of talk about it....healthy and fun way to work up an appetite!

      Before we organize our wood piles and pull out our down comforters let's enjoy watching the days get shorter and while we're chillin', let's do some grillin'. We can grill with charcoal and we can grill with gas but for this dish let's try using a George Foreman grill and that way we do not risk losing half our dinner between the grill spaces! If you do not own one then use either a grilling basket or cook your fish in foil. Each method will produce a tender piece of fish with a unique taste and texture.

      I served this dish last night and it was scrumptious. The menu: Grilled Red Snapper, Spinach and Apple Salad with Pistachio Dressing, and Rita's Baked Acorn Squash.... Enjoy!

GRILLED RED SNAPPER

One lb. red snapper (2 pieces)

Garlic powder

Lemon pepper

Salt and Fresh ground pepper

Soy Sauce

One fresh lemon

1. Cut a 2 inch slit in the fish crosswise on one side.

2. Cut the lemon in half and squeeze juice from one half onto the fish. Cut the other half into paper thin slices. Set aside.

3. Sprinkle the fish with garlic powder, lemon pepper, salt and pepper. Pour soy sauce into the slit and then sprinkle it over the rest of the fish. Place a row of lemon slices onto the length of the fish.

4. Put fish in Foreman grill or on your barbeque and grill for about 5 to 8 minutes or until the fish flakes with fork easily.

5. Enjoy!

RITA'S BAKED ACORN SQUASH

1. Take your acorn squash and put about four knife holes in it evenly spaced.

2. Microwave it on a dish for 4 minutes, turn it over and microwave it for another four.

3. Let it cool so that you can handle it then cut it in half and take out the seeds.

4. Line a pie pan with foil. Spray oil onto the foil and put the squash onto the foil cut side down. Add a tiny bit of water but DO NOT cover the bottom just a splash to add a bit of steam.

5. Bake in an oven heated to 400 for one hour.

6. Cut into quarters and serve.

Your squash will be sweet and caramelized and needs nothing else - butter is optional. Enjoy!

Seasonal is a Verb

      Cooking in harmony with the seasons is one of my favorite things to do. I never know what I am going to get when I shop at the Farmer's Market and I adjust my menus accordingly. What I love is that I am being “seasonal”. So what flavors shall we go for now?

      Let's try beets. I love beets and using the whole plant is glorious not only for the planet but for my tummy. This recipe for beet greens is very unusual - it will twang your taste buds and leave you surprised. As far as the actual beets go, I love them steamed, peeled, chilled and then sliced thinly drizzled with olive oil, sea-salt, and lemon.

      Now for tomatoes...For summer try this ice cold Gazpacho. It is scrumptious served with fresh grilled salmon or *crab cakes (*see my May blog for recipe). And you can see that this recipe uses many seasonal veggies including bell pepper, red onion, cukes, and parsley. I say “yum”.

Beet Greens with Anchovies

One bunch beet greens - leaves and thin stems only

2 oz. can of anchovies packed in olive oil, chopped (do not drain)

Olive oil

Garlic, 2-3 cloves, minced

1/4 tsp red pepper flakes

One medium tomato

2 TB water

Grated Parmesan cheese

1/2 tsp poppy seeds

1. Soak the beet greens and wash thoroughly to get off the grit. Dry them well then stack the leaves one on top of the other and roll them up into a tight cylinder resembling a cigar. (Do this in 2 or 3 one inch stacks).

2. Using a very sharp knife, cut the leaves horizontally to create ribbons about 1/4” thick - this is called Chiffonade.

3. Chop the anchovies and put them along with their oil into a medium sized skillet with the garlic and pepper flakes. Add more oil if needed.

4. Grate the tomato and put it along with its pulp, juice and seeds into the skillet. Add water and the greens. Stir well.

5. Cover and reduce heat to medium low, stirring occasionally cook until they are very tender and the flavors have melded - about 20 - 25 minutes.

6. Serve hot with some grated Parmesan and a sprinkle of poppy seeds.

Your mouth will be amazed at the fresh salty medley of tastes - a walk on the culinary wild side! ENJOY!

GAZPACHO

3 ripe tomatoes, peel and chopped into small chunks

1 red onion, chopped finely

1 cucumber, peeled, seeded, and chopped small

1 red bell pepper seeded and chopped

3 stalks of celery, chopped

3 TB chopped fresh parsley

3 TB chopped fresh chives

4 cloves of garlic, minced

1/8-1/4 cup red wine vinegar (taste as you add)

1/4 cup olive oil

2 TB fresh squeezed lemon juice

2 tsp honey (dissolved in the lemon juice)

salt and pepper to taste

6+ drops Tobasco sauce to taste

1 tsp Worcestershire sauce

4 cups tomato juice

croutons (optional)

Combine all the ingredients and blend slightly with immersion blender or in food processor. You want it to be chunky. Place in non-metal, non-reactive container, cover tightly and chill overnight. Serve with croutons. Serves 8-10

Carrot Cake and a Three Minute Surprise

      I don't know why I love baking so much and I do not consider myself a baker but still....I bake. Most of what I bake is for other people and regardless of the occasion, I experiment each and every time. One thing I have learned is that if a Dump Cake can be delicious then almost any reasonable combination can work. It is so exciting to see how it turns out and and even better to see my friends and family enjoying. One caution is that using a cake mix and then adding and modifying is the ticket. I do not modify the “made from scratch” ones.

      This “made from scratch” Carrot Cake recipe calls for fresh grated carrots and believe me, they are worth the effort. The first time I made this cake I grated by hand and the very next day I was in line at Target buying my new food processor. Love it!!

      Since this cake is a major culinary effort, I thought I would also include something that is a real treat and an easy and quick one - The Three Minute Chocolate Cupped Cake. Let me know how you enjoy them!

Don V's Carrot Cake

4 eggs

2 cups sugar

1 ½ cups salad oil

2 cups flour

2 tsp baking soda

1 tsp cinnamon

1 tsp salt

3-4 cups finely grated carrots (about 6 carrots)

1 ½ cups flaked coconut

½ -1 cup chopped walnuts

Beat eggs, add sugar, blend in oil.

Sift dry ingredients together and blend with egg mixture.

Add carrots, coconut, and walnuts.

Bake 45 minutes @ 350 degrees in a 10x15x2 greased glass pan.

While still warm frost with:

4 oz Philly Cream Cheese

2 ½ cups powdered sugar

1/8-1/4 cup cream or milk

1 tsp vanilla

Mix room temp cheese with a bit of milk and stir to get creamy, then add sugar and cream. Slowly add remainder of cream or milk to get the desired consistency. Stir in the vanilla.

Note: make thicker than usual as the frosting

thins out on a warm cake.

Enjoy!!!!!!!!!!

The Three Minute Chocolate Cupped Cake

Flour 4 TB

Sugar 4 TB

Cocoa Powder 2 TB

Eggs one

Milk 3 TB

Oil 3 TB

Vanilla 1/4 tsp

Chocolate Chips 4TB (or white chocolate)

One large coffee cup or mug (must be okay in microwave )

Mix dry ingredients and put into mug. Mix wet ingredients then pour into mug and mix well. Add chocolate chips, mix then cook for 3-5 minutes in Microwave.

The cake may rise over the top of the mug and that is just fine. You must allow this to cool a bit then unmold onto a plate or eat right out of the mug.

Careful - it is HOT! Enjoy!!

Lemons and Chicken

      I know it is practically a crime to cook indoors during this gorgeous summer weather but...well... I just couldn't help myself! I bought an organic chicken at the outdoor Farmer's Market and wanted to use my crock pot to create a tender juicy dish that I could enjoy over a few days. Juice or sauce always keeps chicken moist and it preserves the great flavor as well.

      I still have the wonderful lemon, olive, Mediterranean sensation in my mouth. And yum – what a taste! The recipe is not exact so when you make it, you will want to end up with a mixture of oil, lemon juice and perhaps some water to bring the liquid about 1/3 way up the chicken, more or less. If you think you want more liquid, add some more water. Remember, as the chicken cooks, even more liquid will accumulate which will be quite scrumptious as a sauce over rice (or even noodles or potatoes if you like).

      This can be served with steamed or sauteed green beans. I do hope you enjoy these dishes as much as I do.

LEMON CHICKEN with Rice

One whole chicken about 3 lbs

(recommend: organic, young chicken)

One can of ripe green or black olives

(green ones are the best - get from the health food store)

Juice of 2 lemons then cut the juiced lemons into quarters

One medium yellow onion sliced in 1/4” rings

Garlic cloves, whole, about 6-8

1 tsp. Oregano

2 Bay Leaves

Salt and Pepper

¼ - ½ C Olive Oil

Water about ¼ cup as needed

Serve with rice

1. 
   
   
   
   Rinse the whole chicken and put into crock pot.
2. 
   
   
   
   Add the lemon juice and olive oil then add water as needed.
3. 
   
   
   
   Sprinkle chicken with dry spices, add the lemon rinds, onion, olives garlic cloves and onion.
4. 
   
   
   
   Turn crock pot on High for about ¾ hour then to Low for about 3-4 hours until chicken is tender and falling off the bone. You should be able to cut it with a spoon.
5. 
   
   
   
   Serve with rice
6. 
   
   
   
   ENJOY!

SAUTEED GREEN BEANS
½ pound green beans
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2-3 shallots chopped
Salt and Pepper to taste

1. Blanch the string beans in a large pot of boiling salted water for 2-3 minutes until the beans are tender but still firm.
   
2. Drain the beans immediately and immerse them in a bowl of ice water.
   
3. Dry beans on paper towels and set aside.
   
4. Heat the butter and oil in a large pan and sauté the shallots on medium heat for about 10 minutes, stirring occasionally, until lightly browned.
   
5. Drain the beans and add to shallots. Season with salt and pepper. Toss well and heat only until beans are nice and warm.
   

ENJOY!

Summer and BBQ's

      Summer is almost officially here and I can smell the succulent aroma of BBQ in the air. Time to get together with friends and family to grill all the goodies: from hot dogs and steak to corn with an array of veggies.

      One of my faves is skewers of marinated filet with chunks of green peppers, onions, and cherry tomatoes. Instead of filet you can use shrimp or even a firm fish that won't fall apart on the grill such as Halibut or Swordfish. You can use either a wet or dry marinade. Be sure to soak the skewers for about ½ hour and put foil on the exposed tips so they don't burn during grilling.

      The classic side dishes are many and here are some of my recipes that I use for both picnics and BBQ's.

TRICIA'S POTATO SALAD

PLENTY FOR A POTLUCK or BBQ

(USE ½ RECIPE FOR FAMILY SIZE!)

Russet Potatoes – 6 – boiled, see below

Eggs – 6-8 Hard-boiled

Mayonnaise about 1 cup

Apple Cider Vinegar about 1/8 cup

Honey about 3 Tb.

Red Onion, ½ – 1, chopped

Celery – 6 stalks, chopped

Sweet Relish – One 10 oz. jar

Green Olives with Pimientos (small) – One 10 oz. Jar drained

Cut potatoes into thirds, boil for 15 minutes, check with fork then continue to boil about 15 more minutes – keep checking with fork. Potatoes should be fork tender but firm. Drain & let cool in a colander. When cool, *peel and then chop into about 1/2” chunks and put into large bowl.  ( *It doesn't matter if all the peel comes off and you can leave peel on if you wish.)
Put about 3 Tb. Honey in a bowl and add about 1/8 cup apple cider vinegar. Mix well to dissolve the honey. Add about a Cup of Mayo. Add salt & pepper. Taste and adjust seasonings. Then mix in Relish and set aside.

Cut eggs into quarters, then into chunks and add to potatoes. Add the chopped onion and celery, then add drained olives (whole).
Pour on dressing. Mix very carefully so not to break up potatoes and eggs. Salad should be just a little too moist and will absorb overnight.
Adjust seasonings. Let sit out, covered, about 2 hours for flavors to blend. Refrigerate. Best served the next day.

BASIC DRY MARINADE

Salt, Pepper, Garlic and Onion Salt and your choice of Lemon-Pepper, Red Pepper, Dry Herbs or even some Dry Mustard. Rub onto meat, poultry or seafood before grilling.

WET MARINADE – my favorite for meat, chicken or fish

Fresh chopped garlic (2-3 cloves), Ketchup, Soy Sauce, Lemon Juice, Dry Parsley, Dry Herbs, Orange Juice, Salt & Pepper to taste. Mix, put into zip lock bag and add meat. Marinate for ½ – 2 hours before cooking. 

GRILLED VEGGIES

Cut firm vegetables such as yellow squash, zucchini, eggplant, potatoes, corn on the cob, and green onions. Toss with olive oil, dry herbs, salt and pepper and chopped fresh garlic then put on the grill. Be sure to cut large enough pieces so they don't slip through the grill slats.

ENJOY!