Broccoli & Vegetable Soup

I love this soup for many reasons.  One.. it's super delish and satisfying, always good in a soup!  Two.. it can usually be made with ingredients on hand and takes hardly anytime. Three.. it's a healing soup, drinkable and can be made as  healthy as you like.  And I guess four would be that it is so versatile.  With different vegetable additions and spices, you can go anywhere with this one.  
In this recipe, I use a homemade healing bone broth that I make out of chicken carcasses, head and feet which simmer for at least 48 hours.   You can use homemade or store-bought chicken or vegetable broth in place. Healing broths are new to me as in the last year.. and I love them for their healing effects on my gut and strengthening of bones. 
I also love the turmeric and cayenne here, not just for a kick-up of taste.  I often think traditional broccoli soup can be kinda bland.  But turmeric and cayenne are both very important healing ingredients known for their anti-inflammatory properties.

A note on broccoli..  half my life I threw away the stem, not knowing it is actually the best part of the broccoli.  Then I saw Jaques Pepin and he gave this tip to use it, stating it's his favorite part.  Since then, I never waste it.  It's easy to deal with, too.  Simply peel it (you will see the colour difference between the peel and the edible center) and chop the tender center.  This is the part used for broccoli slaw.  When you pay more for the crowns at a store, they get to sell the part you don't want in another product.. making money on you twice! This center part is the best part, steamed or sautéed or whatever.. it is just delicious. 

Broccoli & Vegetable Soup

• 2 T. coconut or olive oil or butter
• 3 leeks or 1 onion, diced
• 2 cloves of garlic, minced
• 1 large carrot, diced
• 4 small red potatoes or 1 large, diced
• 1 bunch of broccoli, chopped
• 1 quart of bone broth (you can sub. vegetable or chicken stock)
• 1 teaspoon thyme
• 1.5 teaspoons sea salt (this will vary depending on your stock.. you can always add more later)
• 1/2 teaspoon fresh ground pepper
• 3-4 teaspoons turmeric
• cayenne to taste
• good glug of raw cream (optional)
• 2-3 Tablespoons parsley, chopped
• zest of 1 small lemon

In a large saucepan, heat oil and onions and a sprinkle of salt.  Sauté onions till tender over med high heat.  
Add garlic and cook 1 minute.  Add carrots and potatoes and broccoli.  Stir in seasonings.. thyme, salt, turmeric, peppers.  Cover with broth or a combination of broth and water. Bring to a boil and reduce to a simmer.  Cook till vegetables are very tender, about 15-20 minutes.  
Using an immersion blender, blitz til creamy perfection. 
Stir in parsley and zest.  
Check for seasoning.  Adding more salt, if needed.  

Optional:  
Add kale, spinach.  This really packs a nutritious punch.  If adding Kale, add in with the carrot.  If adding Spinach.. I like to add in the end, a minute or 2 before blitzing.  I like the fresh taste of spinach or just wilted spinach.. not stewed for 20 minutes.  

Creme fraiche (1 c. sour cream + 2 T. buttermilk), swirl on top of soup in serving bowls when ready to serve.  (not anti-inflammatory, however) 
shredded parmesan .. just a finish on top

Stock tip

Well, when buying organic produce.. you really feel it.  I mean there is a definite cost difference and selection.  It has come down quite a bit but there still is a price difference.   I have prioritized this in our life and feel it is crucial to optimal health.  Most of my learning and reading has steered me this way.  

Anyway, my budget is usually less than more these days.  I have to be choosy with my purchases, shopping around and every decision counts.  It has taught me so much.  We probably eat (and waste) less but buy a much higher quality across the board.   I am way more grateful for our food, where it comes from and how it's grown or raised.  And also have become way more mindful of our waste.  If you have had any culinary experience, you will learn about wasting not!  Cue irate chef in my head during my 1st weeks of prep.  Ah, lesson learned.  

So, here's a tip.. when buying organic vegetables, keep the waste.  You know, the end of the tomato, skin and ends of the onion, peels of the carrots, parsley stems, kale stems, mushroom ends and so on... you get it. The stuff you would throw in the compost or waste.  Mark a bag in the freezer:  "Organic Veg Scraps for Stock" Keep this handy in the freezer and add to it as you cook.  When it's full or you have a couple, get your favorite Vegetable broth recipe and go at it.  
Or if you don't have one..  Here's my easy, simple method. 
Simply place scraps in a saucepan.  Cover with cold water by double and bring up to a boil and then reduce to a simmer. And simmer for at least an hour or two.  The flavor deepens as it goes.  I also like to add some herbs, bay leaf, good pinch of peppercorns (about 1T).  You might not need to even add fresh veggies, this might just be enough.  If you do add fresh veggies, chop them really well.. and a good sauté in olive oil before adding cold water greatly benefits the flavor results, be sure to scrap the flavor bits off the bottom of the pan.  Also, adding mushrooms is a very good thing as they have glutamic acid.. which is like a natural MSG.. in other words, flavor booster!  
You will learn as you go what tempers well in the stock and what doesn't or needs additional veg. I.e., carrot or celery. Stock can be frozen and used when needed.  It is so flavorful and so much better than store-bought. And it's organic!  Cost nothing.    Steak bones, fish bones, chicken carcasses, shrimp shells.. these are all yummy things to keep in the freezer, ready waiting to be transformed into heavenly homemade stocks!  Especially, not something you want to waste if you are buying organic! 

Stuffed Eggplant

This eggplant recipe is a good "starter" for those and kids who "don't like eggplant".  It simmers with tomato sauce and the result with the addition of cheese.. is simply delicious.  The flavors meld and the eggplant is mild.  I made this last night and for Scarlett's dinner, but baked hers in a casserole dish mixed with cooked penne pasta I had in the fridge.  (If you have learned anything about me yet.. You will know there is always extra pasta made whenever I cook it, so there are plain noodles awaiting a moments notice in the fridge)  Think yummy baked pasta..  This worked really well for her.. she exclaimed that dinner was "awesome" when she tasted it.  Triumph!   
Stuffed eggplant is one of my comfort food recipes from growing up.  Had it first when an Italian friend made it for my family for dinner.  I haven't altered it much, I think.  But I don't have a recipe, just was shown how to make.. so it might be a little different over the years.   This recipe here is the base and I often add more veggies. Carrots, mushrooms, kale and especially when zucchini is in abundance, it can be diced and added in.   You can also add ground meat or sausage for a heartier meal.   And I always like to top mine with a sprinkle of red pepper flakes for some added heat.

Stuffed Eggplant

1 large or 3 small eggplants

4-5 slices of Provolone cheese

Fresh spinach (enough to create bed in base of each)

2 T. olive oil

1 onion, diced

1 red or yellow pepper, diced

2 cloves garlic, minced

2 cups tomatoes diced, in juice

1/4 c. bread crumbs

1.5 t. sea salt

1/2 t. fresh cracked pepper

1 t. basil

1 t. parsley

(topping) 

1/2 c. Panko bread crumbs

1/4 c. parmesan cheese

handful of shredded mozzarella

1 T. Extra virgin Olive Oil (plus more for drizzling)

Pre-heat oven to 350º

Cut the eggplant in half and scoop out the flesh with a spoon, leaving a small bit to keep the shape of the eggplant. 

Dice the flesh into 1" pieces or smaller.  Set aside.  Place shells on a lined baking sheet and line shells with single layer of provolone and spinach.

In a large saucepan, heat olive oil.  Saute onion til becoming translucent, about 3 min.  Add pepper and saute another minute.  Add garlic, saute another minute and add diced eggplant, cook 3 min over med low heat.  Remove from heat and add Tomatoes with juice, bread crumbs, S+P, basil and parsley.

Spoon into shells.  

In a small bowl mix together  panko, parm, mozz and basil.  Moisten with olive oil.  Sprinkle on top of eggplants and drizzle with olive oil. 

Bake for 50 min. Till eggplant is bubbly and tops are lightly brown and crusty. Serve Warm.

Scoop out flesh with a spoon.  

Once you spoon around the edge, using your hand to pull out the center. 

Leave just enough flesh to keep shape of shells. 

Line with Provolone. (mozzarella works well too)

Ready to be spooned in.

Atop spinach and provolone.. mound it up.

Topped with bread crumb mixture and a good drizzle of olive oil. Oven ready.

Italian comfort food. Vegetarian meal, simple and delicious.

Vegetable Tian

This is a good recipe to know when summer produce is plentiful.  There is usually so many squash, zucchini and tomatoes and this puts them to use. Add japanese eggplant when I have it.. kinda like a layered ratatouille. 
Super easy and really yummy.  

The french term TIAN refers to a shallow layered baking dish, like a casserole, and the food within it. Note: in the winter in a pinch I have used tin tomatoes and it works very well... so not just summer food.  Yummy healthy food.  

Summer Vegetable Tian

  2 T. butter (I use 1 T. butter and 1 T. bacon grease, if I have it)  

  1 large Onion, sliced

  1/2 t. Kosher Salt

  1 T fresh Thyme, leaves only (dried works fine too.. but reduce by half)

  2-3 cloves of Garlic, minced
  

Vegetables to layer.... (any of the following)

  Zucchini

  yellow Squash

  Tomatoes (I prefer Romas here)

  Red or gold Potatoes

  Eggplant (optional.. use what you have) 
  

  Salt + Pepper

  Fresh thyme leaves

  Cheese: Parmesan, Locatelli or Gruyere cheese, shredded (grated works fine if you don't have shredded)

  Bread Crumbs, panko (optional) 

  lemon zest (optional)  

  Olive oil, for drizzling

Preheat oven to 375º  
Heat butter in a sauté pan over med heat, add onions and season with salt and add fresh thyme.  Cook until the onion begins to caramelize.  Add garlic and cook for another 2 minutes.   
Meanwhile, evenly slice the vegetables while the onion is cooking. (Make sure the potatoes are sliced thinner than the other veg, so they cook in the same amount of time) 

Spread cooked onion in bottom of a baking dish.  Begin layering (like tiles) vegetables til pan is filled. 
Sprinkle with sea salt & fresh cracked pepper and thyme leaves.  
Top with breadcrumbs, if using, and cheese, zest and drizzle with olive oil. 

Bake for 35 min. or until potatoes are fork tender.  Depending on how you slice your potatoes, this will vary. 

Sauté onions with garlic and thyme.

Slice all veggies into rounds, fairly thin.

Straight from the garden!

Onions are the base, sometimes I add corn to this sauté

You can make it in any dish, just layer away.

Avocado & Balsamic : : Favorite things

This is how I know my 2 year old is mine genetically. I mean beside the fact of 10 hours of labor I endured which I remember all too well.  This is one of those things that seem to have been carried down.  She loves balsamic vinegar.  I have never seen a young child like vinegar.  And the combination of it with an avocado is one of her favorite things.  

1st time I had this, I died and went to heaven.  The juxtaposition of the creamy avocado and the syrupy tangy balsamic vinegar.. is just that to me. Heaven.  

Now you can fuss here and add a sprinkle of chopped red onion, tomato or whatever else you want.. and sometimes I do.  But more than not, this is it. Simplicity at it's best.  Fresh ingredients, good quality ingredients.  

So, here's what you do.. 
Cut avocado in half, removing pit. 
Pour good Balsamic vinegar into the vacant hole creating a dark little pool. 
Using a spoon.. scoop and eat.  
Delicious. 
Easy peasy!! 

and I must add.. I have impressed more people serving this at a dinner party.  Even though it's simple, it's one of the combinations that sky-rocket into amazing. Hope you try it.