Roasted Eggplant Ratatouille and Some Life Lessons

I have learned a thing or two about being on my own.  With a husband in the military and family far, far away, this has a tendency to happen.  Before I was married, I lived alone too.  I had an apartment in downtown Baltimore while I was in grad school, and while I was close enough to see my parents regularly, I had to learn to be self-sufficient, a skill I have found to be invaluable many times in the years since.

Here are a few life lessons I have learned so far, the 'you' obviously refers to me, these were all learned from experience...

Life lessons for Ladies Living Alone:

You can make a meal out of watermelon and popcorn.

Not all of the boring envelopes that come in the mail are solicitous, some are bills, and you should probably open them all just to check.

Frozen naan bread makes a very good pizza crust for one.

There are a few upsides to the solitude:  you can spend as many hours on Pinterest, Glitter Guide, reading magazines and at the gym as you please.  You can watch My Big Fat American Gypsy Wedding and nobody is going to say a peep about it.

Your car will most likely have some sort of major maintenance issue that you should probably are going to have to deal with asap.

Along those same lines, in all likelihood you will have to weather a tropical storm or hurricane, or some other natural disaster.  And you will make it through it just fine, even though you never thought you could.

You're going to have to put on some sneakers, grab an umbrella and take the dog out even in the rain.  The little guy (or gal) is depending on you.  Also, if you don't you're the one who'll be cleaning up the mess later.  Now there's some motivation.

You should have a ready supply of chocolate chips just in case the urge to bake cookies happens to strike.  And it will.

Replace the TP roll when you use the last piece in order to avoid being stranded on your next bathroom visit.

Be vigilant when you're out walking at night.  This should be common sense but it's worth saying anyway.  Also, mace is good to have handy, you know, for peace of mind.

It's probably you, not him, that makes the big mess in the kitchen.  This fact will be proven when you have the house to yourself.

It's usually a better idea to buy a pint of Ben & Jerry's than it is to buy a quart of something cheaper.  Portion control, people, portion control.  You're the only one around to eat it.

Friends are super important.  Don't forget that.  And get to know your neighbors too, they'll keep an eye on things for ya and you can return the favor.

Target sells wine in single-serving juice boxes.  No, it's not going to win any awards but the Cabernet/Shiraz blend isn't half bad and it'll do the trick when you just need a glass of red to go with your pizza for one.

When watermelon and popcorn aren't enough, you can and should cook for yourself.  Make something amazing.  Make exactly what you are craving.  Preferably try to include all major food groups since you've been living on bowls of cereal, peanut butter and banana toast, and salads for the last 2 days.

Roasted Eggplant Ratatouille is one of those dinners that I found myself craving when I had the house to myself.  I liked it so much that I'm sure I'll make it over and over again when Brian is home, as he enjoys vegetables as much as I do.  Of course, for him it will probably need to accompany some sort of meat but for me, a simple fried or poached egg on top did the trick.

This recipe comes from the book A Homemade Life that I read for my book club.  It's written by Molly  Wizenberg of Orangette, a blog which I have loved for some time now and which is one of those rare finds that combines really lovely photography, delicious recipes and beautifully written stories.  I love Molly's cooking (and eating style), it's a lot like mine in that she enjoys simple, classic foods, prepared at home with the best quality ingredients you can find.  She spent a lot of time in Paris and so the French style is often reflected in the dishes she makes.

I took Molly's advice when she recommended serving this ratatouille with a piece of crusty bread to dunk into the liquid at the bottom of the bowl.  And I have to agree that this would definitely be the way to go.  Also, she's right when she said that it gets better the next day after the flavors have a chance to marry in the refrigerator overnight.  So, even if you're the only one eating this, I recommend you make the full recipe so you can have leftovers for the next couple of days.  It's so delicious, you won't mind having to eat it a couple of days in a row, in fact you'll look forward to it.

I changed the recipe around a little, adding summer squash, as I had some on hand.  A Homemade Life is full of wonderful recipes and memories, worded so perfectly that you really get to know Molly.  It's an easy read and one that will have you heading straight for your kitchen, inspired by her simple and beautiful cuisine.

Roasted Eggplant Ratatouille
serves 4
adapted from A Homemade Life

1 pound eggplant, sliced crosswise into 1-inch thick rounds (this is approximately 1 medium-large eggplant)
olive oil
1 pound zucchini + summer squash (or any combination of the two) trimmed, halved lengthwise and sliced into 1/2 inch thick half-moons (this is approximately two large squash)
1 medium yellow onion, thinly sliced
1 large red bell pepper, cored, seeded and chopped
4 large cloves garlic, thinly sliced
5 Roma tomatoes, seeded and chopped
3/4 teaspoon salt
3 sprigs fresh thyme - the leaves only, stripped from the stems (stems discarded)
1 bay leaf
1/4 cup finely chopped fresh basil

Preheat the oven to 400 degrees F with a rack in the middle.

Lay the sliced eggplant on an oiled baking sheet and drizzle on about 2 tablespoons olive oil, rubbing the oil onto the eggplant slices, making sure both sides are coated.  Bake for 30 minutes, flipping the slices after 15 minutes, until they are lightly browned on both sides.  Remove from the oven and cool slightly, then chop into 1-inch pieces.  Set aside while you prepare the rest of the ratatouille.

Heat 2 tablespoons olive oil in a large, deep skillet or dutch oven over medium-high heat.  Add the zucchini and cook 10-12 minutes, stirring occasionally until just beginning to soften and turn golden.  Remove from the pan and set aside with the cooked eggplant.

Add a little more oil to the pan, just enough so the bottom is lightly coated, then add the onion and cook over medium heat, stirring occasionally for about 5 minutes.  Add the red bell pepper and garlic and cook just until tender for another 5 minutes, stirring occasionally.  Add the chopped tomatoes, salt, thyme leaves and bay leaf.  Stir, reduce heat to low and cover the pan with the lid.  Cook 5 minutes, then add the eggplant and zucchini back to the pan, stir and re-cover with the lid.  Cook 15-20 minutes or until everything is tender.  Adjust seasoning with salt and black pepper, as necessary to taste.  Stir in the basil and remove from heat.

Serve ratatouille hot or warm in a bowl with crusty bread for dipping and with a poached or fried egg on top, if desired.

Island Pork Tenderloin with Blueberry-Watermelon Salsa

This is one of those recipes that is easy enough to whip up on a weeknight but unique enough to serve to company.  I've made it a couple of times and varied up the salsa depending on what fruit I have available.

For the first iteration of this recipe, I made a Pineapple-Citrus salsa but this time we had a whole watermelon and at least 5 pounds of blueberries (from blueberry picking the other weekend) so Blueberry-Watermelon salsa it was.  Delicious, and a perfect compliment to the caribbean flavors going on with the pork.

You can double the recipe for two pork tenderloins to serve 6-8.  For the salsa, substitute whatever fruit you have on hand:  pineapple and tangerine work great, or try grapefruit and naval oranges.

Island Pork Tenderloin with Blueberry-Watermelon Salsa
serves 3-4
liberally adapted from Gourmet (as found on Epicurious)

1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/2 teaspoon cinnamon
1/4 teaspoon smoked paprika
1 tablespoon dijon mustard
(1) 1 1/4 lb pork tenderloin
1 tablespoon extra virgin olive oil

Blueberry-Watermelon Salsa, recipe below


Preheat oven to 400 degrees F.

In a small bowl, combine the first 7 ingredients.  Rub the mustard all over the pork tenderloin to coat.  Then, coat the pork tenderloin with the spice rub.

In a 12-inch oven-proof skillet, heat the olive oil over medium-high heat until hot and sear the pork tenderloin on all sides, 3-4 minutes per side.  Transfer the skillet into the oven and roast 15-25 minutes until the internal temperature registers 145 degrees in the center.  Remove the skillet from the oven, tent the pork with aluminum foil and allow to rest for 10 minutes to allow the juices to redistribute (and the internal temperature of the pork will rise to 160 degrees).  Slice pork and serve topped with the salsa.

Blueberry-Watermelon Salsa
serves 3-4

1/2 cup blueberries
1 cup diced watermelon (1/2'' dice)
1/4 cup diced red bell pepper
2 tablespoons sliced green onions
1 tablespoon lime juice
1 tablespoon minced jalapeno
1 tablespoon minced cilantro
salt and pepper, to taste

In a medium bowl, combine all of the ingredients for the salsa and season with the salt and pepper.  Refrigerate one hour or more and serve on top of the pork.

dinner is served, with turnip "fries" and salad

Dijon Herb Salmon with Braised Lentils

This dinner was one of our recent favorites and it came together in less than 45 minutes, definitely worth sharing for that fact alone, plus it is super healthy and really delicious.  Plus, if you're anything like me, you will probably have all of the ingredients on hand too.  Win!

I stocked up on MSC-Certified Wild Alaskan Sockeye Salmon when it was on sale at Whole Foods a few months ago and we've stored the vacuum-sealed filets in the freezer ever since then (they came vacuum-packed).  When salmon is on the meal plan, I thaw the whole package in the refrigerator overnight and it's completely thawed by the following evening when it's time to cook dinner.  At that point, it just gets a quick rinse and pat dry, and then I go over it with my fingers to make sure there aren't any bones.  If there are, they get pulled out with tweezers and it's ready to go.  Simple.

I served the salmon on a bed of my favorite Herb Braised Lentils (I've posted the recipe before, see it here).  They went together perfectly and the meal was both filling and completely delicious, while still feeling healthy (and it was!).  The original recipe says you can grill the fish, or use a grill pan, but I just broiled it since I'm not much of a griller (I leave that to my hubs) and I don't own a grill pan.  It turned out fine, although a touch on the well-done side - oops!  Mine was an especially thin salmon filet, so just keep an eye on it if you go that route, and plus it was Wild Sockeye, which tends to be leaner and can therefore get a bit dry if over-cooked.

Dijon Herb Salmon
serves 4
adapted from Skinny Taste

4 garlic cloves
1 heaping teaspoon dried Herbs de Provence
1 teaspoon red wine vinegar
2 teaspoons extra virgin olive oil, divided
2 teaspoons Dijon mustard
non-stick cooking spray
1 1/4 lb Wild Alaskan Sockeye Salmon filet (mine was about 3/4'' thick), rinsed and patted dry
kosher salt and black pepper, to taste
lemon wedges and sprigs of fresh thyme, for serving

Preheat broiler to High and set an oven rack 4-6'' from the heat source.

Using a mortar and pestle, mash the garlic cloves with the herbs, vinegar, 1 teaspoon of olive oil and the mustard until it becomes a paste (make sure to break up the garlic cloves very well).  Alternatively, you could use a mini food-processor/chopper for this step.  Set aside.

Line a baking sheet with a piece of aluminum foil and spray with the non-stick cooking spray.  Place the fish on the sheet, skin side down, and brush the flesh with the remaining teaspoon of olive oil.  Season with the salt and pepper.  Broil the fish 4-5 minutes, spreading the Dijon-Herb sauce onto the fish for the last minute of cooking time - the actual amount of cooking time will vary depending on the thickness of your filet.  A thicker salmon filet will require up to 7 or 8 minutes of broiling.

Top the fish with the sprigs of thyme and serve with lemon wedges, on top of a bed of the prepared Herb Braised Lentils.

Chipotle Quinoa with Corn and Black Beans

I have another delicious quinoa recipe to share with you (!).  I don't know about you but I can never have too many quinoa salad recipes.  They are delicious hot, cold, or at room temperature. They are healthy, filling and make fantastic leftovers on top of a big green salad.

Prepared quinoa salads are a perfect side dish to take on a picnic or bring to a barbecue because they can be prepared ahead of time, and I actually think they taste better after sitting in the fridge for a day or so.  And they are a healthy alternative to the usual fare found at most barbecues and potlucks, like heavy mayo-laden potato and pasta salads, potato chips and creamy, cheesy dips.  I'm not saying you shouldn't try those other tasty foods, but just fill up on the quinoa salad first, so you're not so tempted to go back for seconds on the mac and cheese.

At this point, you may be asking yourself:  is this turning into a vegetarian food blog?  The majority of my recipes I've posted the last few months have been vegetable or grain-based dishes and meat has been making fewer appearances on our dinner table too, lately (although we are still eating plenty of sustainable fish).  Well, the answer is:  no, we're not vegetarians and I'm not making this a vegetarian blog.  It's just that we have adopted a more plant-centric diet and so naturally, that comes through on this blog, since it's a record of our successful home-made meals.

There are many reasons for eating fewer processed foods and less meat, especially the conventionally-raised sort.  I have been meaning to talk specifically about my food philosophies and how they came to be on the blog for some time now, but I haven't had the chance to really compose my thoughts into a concise manifesto just yet.  I will, I promise I will, because I think it's so important - in fact, it is coming to be one of the defining themes of my life.  But for now, I will leave it with just this:  in my opinion, the American obesity epidemic (and prevalence of diseases such as diabetes and heart disease) and much of the pollution of our environment can be traced to the same root cause:  the large amount of animal products and processed foods in American diets.

This recipe comes from Mark Bittman's The Food Matters Cookbook, which I absolutely love.  It's full of simple and flavorful dishes that emphasize the use of a wide variety of vegetables and whole grains and uses animal products in smaller quantities.  I really agree with Bittman's food philosophy that he describes in the book:  eat more plants and fewer processed foods and animal products, for this will not only shrink our waistlines but improve our health and that of our environment.

This Mark Bittman recipe for quinoa that I'm sharing today used one of my favorite flavor combinations:  chipotles and black beans.  (If it looks familiar it's because I've combined these flavors in patties, tacos and soup!)  Chipotles are smoked jalapenos, so they're spicy.  They come packed in adobo sauce, in a small can that can be found in the Hispanic foods aisle of the grocery store.  Since most recipes only call for 1-2 chiles, I save the rest of the can, the chiles and the sauce, in a freezer-safe ziploc bag in the freezer, then break and thaw pieces as needed.

We ate the Chipotle Quinoa as a side dish with a filet of MSC-Certified Sockeye Salmon and salad but in a larger portion, it would be a hearty entree as well, and tastes delicious on top of a bed of mixed greens too.

This recipe is vegetarian, vegan and gluten-free.  For gluten-free, make sure to use certified gluten-free vegetable stock, a gluten-free beer (there are a few out there!), or water.   Also, make sure to check the label on your chipotles in adobo for hidden gluten (La Costena brand is gluten-free).

Chipotle Quinoa with Corn and Black Beans
serves 4-6
adapted from The Food Matters Cookbook

2 tablespoons olive oil
1 sweet yellow onion, chopped
2 large cloves garlic, minced
1-2 canned chipotle chiles, minced, with some of their adobo sauce (I used less than 1 chile because I'm a wimp - these are spicy!  Just go by your palate, depending on how spicy you like it)
1/2 teaspoon dried oregano
1 cup quinoa, well-rinsed and drained
salt and pepper
1 1/2 cups cooked black beans (or use 1 can, drained and rinsed)
1/2 cup corn (I used frozen)
1 1/2 cups vegetable stock (or beer or water)
lime wedges and 1-2 thinly sliced green onions, for serving

Heat the oil in a medium sauce pan over medium heat.  Once hot, add the onion and cook until just beginning to soften, about 3 minutes.  Then, add the minced garlic and cook, stirring another 2 minutes.  Add the chipotles and adobo sauce (start with a little, and add more if you're braver than me), oregano and continue stirring for one more minute.

Increase the heat to medium-high, add the quinoa and continue to cook, stirring frequently for 3-5 minutes.  Add the beans, corn, stock and some salt and pepper (start with about 1/4-1/2 teaspoon of each, you can add more just before serving it, if necessary) and bring to a boil.  Stir, cover and reduce heat to low.  Simmer, covered for 15 minutes.

Uncover the pot after 15 minutes and test the quinoa for doneness (if the quinoa is still crunchy, make sure there is enough liquid to keep the bottom of the pot moist, cover and cook an additional 5 minutes or so).  Once cooked, taste and adjust the salt and pepper, as necessary.

Serve warm, room temperature or chilled, topped with the green onion and lime wedges on the side.

Salade Niçoise

There is nothing quite like Spring.  After a dreary, cold and gloomy winter (well, not really in Florida) to see the first signs of springtime:  daffodils, spring peepers, robins....these are some of my favorite things ("the hilllls are aliiiveee!")

With the warmer weather comes more skin showing and a heightened awareness of the coming bathing suit season.  I start to turn away from the heartier fare of the Fall and Winter and start looking forward to lighter, yet still filling salads, fresh spring vegetables and meals cooked outside on the grill.

This Spring adaptation of Salade Niçoise comes from Bon Appetit (one of the magazines I bought second hand at a thrift store for $.27) and both Brian and I thought it was fabulous.  I served it for dinner one night a few weeks ago along with slices of lightly buttered French bread, but of course.

This brought me back to the first time I had Salade Niçoise, fittingly, on my first trip to Paris in May 2005, although I think the French version contained haricot vert, tomatoes and olives, whereas this substitutes fresh spring asparagus and lightly fried capers in their place.  The addition of radishes is tres French and whenever I eat them I think of little French school children snacking on toasted baguettes with butter and sliced radishes, sprinkled with salt and pepper after school...

After serving this for dinner, I had leftover potatoes and vinaigrette.  I combined the two and it made a lovely vinaigrette potato salad that we ate for the next couple of days.  Such a fresh take on the usual mayo-laden staple of summer barbecues, I would make this again in a heartbeat.

What really made this salad special was the hardboiled eggs.  They were gifted to us by a co-worker of Brian's who has a couple of hens.  They were so fresh and amazing, really, if you can get your hands on some fresh, cage-free eggs, they truly make all the difference in the world.

Salade Niçoise
serves 2-3  
adapted from Bon Appetit, April 2009

Vinaigrette


2 tablespoons chopped fresh chives
2 tablespoons Champagne vinegar
1/2 a small shallot, coarsely chopped
1/2 teaspoon local honey
1/2 teaspoon dijon mustard
1/2 cup extra virgin olive oil

Salad


3/4 pound asparagus, bottoms of the stems peeled
1/2 pound small red potatoes, halved or quartered
2 tablespoons extra virgin olive oil
1/4 cup capers, drained and patted dry
6 ounces mixed greens
1 cup thinly sliced radishes
2 large hard-boiled eggs, peeled and quartered
6 ounce can tuna packed in oil, drained

To serve on the side (optional)


Crusty loaf of french bread or baguette
High-quality butter, at room temperature
Fleur de sel

Make the vinaigrette


Puree the first 5 ingredients in a blender or food processor until smooth.  Gradually add the olive oil with the machine running, season with salt and pepper to taste.  Chill.

Make the salad


Cook asparagus in a large skillet of boiling salted water until just tender, about 4 minutes.  Transfer asparagus to a baking dish full of ice water to cool, then drain and pat dry.  Set aside and chill until ready to assemble salad.

Place potatoes in a medium saucepan and cover with water.  Season the water generously with salt.  Bring to a boil and cook until potatoes are just tender, 10-15 minutes.  Drain and cool for 5 minutes.  In a medium bowl, toss the potatoes very gently with about 2-3 tablespoons of the prepared vinaigrette and season with additional salt and pepper to taste.  Let stand at room temperature while preparing other salad components.

In a small skillet or sauce pan, heat the 2 tablespoons of olive oil over medium-high heat.  Add capers and fry until crisp and they open like flowers, stirring often, about 1 minute.  Using a slotted spoon, transfer the capers to a paper towel to drain.  Let stand at room temperature while assembling salad.

Place the asparagus into a large bowl and drizzle with about 1 tablespoon of the vinaigrette, toss gently to coat.  If the potatoes are dry, add one more tablespoon of vinaigrette and toss make sure they are evenly coated.  Toss the mixed greens and radishes in a bowl with a few tablespoons of the vinaigrette to coat.  Spread the greens and radishes onto a large platter.  Arrange the potatoes, asparagus, chopped boiled eggs and tuna on top of the greens.  Sprinkle with the fried capers and serve with additional vinaigrette and some crusty french bread on the side that has been generously buttered and sprinkled with the fleur de sel.

Cauliflower-Spinach Puree

Without a doubt, one of the best thrift store finds I have come across recently has been a collection of old issues of Gourmet, Cooks Illustrated and Bon Appetit magazines from 2-3 years ago.  Each magazine was being sold for $.27 and they were all in perfect condition - no pages torn out, no weird mildew smell, etc.  I narrowed it down to 10  (from at least 30) but I really wanted to take them all home.    

Since I don't subscribe to these magazines, it was a great buy as they are all full of awesome recipes, beautiful photography and cool kitchen tips and tricks.  Full of inspiration!

This side dish stood out immediately, as it was super healthy and quick to put together.  And I had all of the ingredients already so it didn't take long for me to put it down on our weekly menu.

I usually serve my Pesto Salmon with garlic mashed potatoes but we were really happy with this swap.  Served up with some nice tender asparagus on the side, this was an awesome meal, definitely worthy of company but easy enough for any old weeknight.

This really could have been plated much more attractively:  next time I would put the Cauliflower-Spinach puree on the bottom, then place the asparagus on top of that and stack the salmon on top.

Cauliflower-Spinach Puree

makes about 2 cups

adapted from Bon Appetit magazine (April 2009)

1 medium head cauliflower, cut into 1-2'' florets

1 large shallot, peeled and halved

1-2 small garlic cloves, optional

2 cups packed fresh baby spinach leaves

2 teaspoons extra virgin olive oil

salt and pepper, to taste

1 teaspoon fresh lemon juice (I omitted)

Cook cauliflower, shallots and garlic cloves (if using) in large pot of boiling salted water until tender, about 8-10 minutes.  Drain well.  Complete the following steps in two batches if necessary (depending on the size of your food processor bowl): transfer the cooked vegetables and the baby spinach leaves into a food processor and add the olive oil.  Puree until smooth and season with salt and pepper.  Transfer to a medium bowl and season with the lemon juice, if using.  Serve hot.

Went back for seconds (and thirds) on the Cauliflower-Spinach Puree!

What is your favorite way to eat cauliflower?

Mine would either be this version or oven-roasted cauliflower that has been tossed in olive oil and dusted with garlic powder, cumin, salt, pepper and chili powder.  I can't decide, they're both so good!

Butternut Squash and Black Bean Soup

Soup was ON for dinner tonight.  I've been totally obsessed with the combination of sweet winter vegetables (for example butternut squash and sweet potatoes) and black beans lately.  Remember my Chipotle-Glazed Sweet Potato and Black Bean Tacos?  Oh no?  Get into your kitchen and make them.  Now... just do it.

This soup is crazy-good.  It'll make you feel like snuggling up in a blanket in front of a roaring fire.  It is smokey and savory.  Oh, it's good.  And it's vegetarian and vegan (and even gluten-free if you leave off the crispy wonton strips).  I adapted the recipe just slightly from Sprouted Kitchen.  I added smoked paprika because I love the smokiness with black beans.  If you don't have smoked paprika, you could add a bit more ground cumin or some chipotle powder.

I didn't have tortillas for garnish so I used an open package of Nasoya wonton wrappers that I had in the fridge.  They worked like a charm, crisping up beautifully.  Use whatever you have, even some broken-up tortilla chips would work in a pinch.

Something else cool about the soup: it's inexpensive and quick to make.  How many more reasons could you possibly need?

So hurry up and make this soup before springtime.  Because when spring arrives, soup just doesn't have the same ring to it.

Since Brian has been working late the last few days, I was dining solo this evening so I decided to have two of my GFs, Joy and Tracy, join me (OK, so what if they don't know they're my GFs).  I listened to a couple of the Joy the Baker Podcasts while I ate dinner and it felt just like dinner with friends...except they did all the talking and I mostly just laughed along.

Butternut Squash and Black Bean Soup
serves 4-6

adapted from Sprouted Kitchen

1 tablespoon extra virgin olive oil
1 medium sweet yellow onion, chopped
3 garlic cloves, minced
1/2 small head of cabbage, chopped (I used purple cabbage, you could use any variety at all)
3 cups cubed butternut squash (about 1'' chunks)
4 cups vegetable broth
2 level teaspoons cumin
1/2 teaspoon cocoa powder (I used dark)
1/8 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1 (15.5 oz) can low sodium black beans, drained and rinsed
salt, to taste

For crispy wonton strips:
10-12 wonton wrappers (I use Nasoya wontons).  If you don't have wontons you can use 2 or 3 small flour or corn tortillas)
1 teaspoon extra virgin olive oil
salt, to taste

For garnish:
avocado, chopped
cilantro
green onion, thinly sliced
crispy wonton strips

In a heavy pot or dutch oven over medium-high, heat 1 tablespoon extra virgin olive oil and add the chopped onion and saute until lightly browned, about 5 minutes.  Add garlic and saute another 1 minute, stirring.  Then, add the cabbage, squash and broth and bring soup to a boil.  Cover the pot with the lid and lower heat to a simmer.  Simmer 15-20 minutes or until the cabbage and butternut squash are nearly done.  Meanwhile, make the crispy wonton strips (see method below).

After the soup has cooked about 15-20 minutes, add the spices and beans to the pot and stir.  Cook soup another 5-10 minutes, taste and season with additional salt as necessary.  Then turn off the heat and using an immersion blender, pulse several times to puree the soup just slightly in order to thicken it, leaving some of the vegetables and beans intact.  (If you don't have an immersion blender, remove 1/4 -1/3 of the soup liquid and vegetables to a blender and puree.  Then return pureed portion back to the soup pot and stir.)

Serve soup warm topped with the chopped avocado, cilantro, green onion and crispy wonton strips.

To make the Crispy Wonton Strips:

Preheat the oven to 375 degrees.  Line a baking sheet with a sheet of aluminum foil and spray with a light mist of olive oil cooking spray.

Stack the wontons (or tortillas) on top of each other and slice into thin matchsticks.  Spread them out in a single layer on the prepared baking sheet.  Drizzle with 1 teaspoon of olive oil and sprinkle with salt.  Bake 8-10 minutes until light and crispy (if you use tortillas in stead of wontons, you may need to leave them in the oven for an additional 4-5 minutes).  Remove and season strips with additional salt, if necessary.  Use to garnish the soup.

What foods are you the MOST excited eating this Spring?

My favorites are strawberries and asparagus!  Love Spring Time!

Chipotle-Glazed Sweet Potato Tacos with Black Beans and Purple Cabbage Slaw

As Winter is rounding the bend towards Spring here in Florida (wait, did we even have a winter this year?) I find myself still craving roasted root vegetables.  Oh, that's not to say I don't find myself also stocking up on the early crop of local strawberries, but I just can't get enough winter squash, brussels sprouts and roots of all kinds.

This recipe is a mash-up between one I found in Mark Bittman's Food Matters Cookbook and one from Joy the Baker.  I'm always on the lookout for hearty meatless meals that will satisfy my carnivore husband and this one did not disappoint.  We both agreed that we didn't miss the meat one bit.

The smokey, spicy and subtly-spicy chipotle-glazed squash pairs perfectly with the earthy black beans and crunchy, tangy slaw.  Although there are several components to it, it's an absolute dream of a meal to sit down and enjoy for all of the delicious and unique flavors involved.

This would make a colorful and impressive vegetarian dish to serve to company and you could certainly prepare the Cabbage Slaw ahead of time to simplify things at dinner time.

Chipotle-Glazed Sweet Potato Tacos with Black Beans and Purple Cabbage Slaw
serves 4
adapted from Joy the Baker and Mark Bittman

For the Cabbage Slaw


1/2 head of purple cabbage, shredded (about 2 heaping cups)
1/2 red bell pepper, julienned
1/4 Cup finely diced yellow onion
2 tablespoons chopped cilantro
juice from 2 limes
sea salt and red chili flakes, to taste

In a medium bowl combine the shredded cabbage, red bell pepper, onion, cilantro and lime juice and toss to combine.  Season with salt and red chili flakes to taste and allow slaw to sit at room temperature while you prepare the sweet potatoes and black beans.  (The slaw can be prepared several hours ahead of time and kept in the refrigerator until ready to serve.)

For the Sweet Potatoes


2 medium sweet potatoes, peeled and chopped into 1'' cubes
3 tablespoons extra virgin olive oil, divided, plus extra for greasing the pan
juice from 1/2 lime (reserve the other 1/2 for the black beans, see below)
1 canned chipotle chili, chopped plus 1 tablespoon adobo sauce (or more or less, depending on how spicy you want it)
1 large garlic clove, microplaned or finely minced
1 tablespoon honey (substitute maple syrup for vegans)
sea salt and pepper, to taste

Preheat oven to 400 degrees.  Line a baking sheet with foil and grease foil with olive oil.  Place cubed sweet potatoes on the baking sheet and pour 1 tablespoon of the olive oil and the lime juice over them, toss the potatoes well in the oil and lime juice to coat evenly, then spread the potatoes out into one even layer in the pan.  Bake 10 minutes, meanwhile make the adobo sauce.

In a small bowl, combine 2 tablespoons olive oil, the chipotle chili, adobo sauce, garlic and honey and stir together, mashing the pepper well until all ingredients are well combined.  Season with a little salt and pepper and taste, adding additional adobo sauce as necessary to increase spiciness as desired.

Once potatoes have roasted for 10 minutes, remove from the oven and brush on the prepared adobo mixture.  Return the potatoes to the oven and bake 25-30 more minutes, stirring the pan once or twice to ensure even browning.  While the potatoes are roasting, prepare the black beans.

For the Black Beans

 2 teaspoons extra virgin olive oil
1/2 cup finely diced sweet yellow onion
1 large clove garlic, microplaned or finely minced
1 teaspoon ground cumin
1 15 oz can of black beans, drained and rinsed
juice from 1/2 lime
sea salt, to taste

Heat the olive oil in a medium sauce pan over medium heat.  Add onions and cook until translucent, about 3 minutes, stirring occasionally.  Add the minced garlic to the pan and cook 1 minute, until fragrant, stirring.  Add the ground cumin to the pan and toast, until fragrant, about 1 minute, stirring to prevent burning.  Add the black beans and lime juice and cook until heated through, season with sea salt to taste.

To assemble the tacos


Layer the roasted sweet potatoes and black beans onto 8 small whole wheat flour or corn tortillas.  Top with the cabbage slaw.  Garnish with additional toppings if desired:  diced avocado, greek yogurt or sour cream, more fresh cilantro.  Serve warm.