Best. Veggie Combo. Ever.

Best. Veggie Combo. Ever.
I'm not sure why this particular combination of vegetables (with pasta) tastes so delicious, but I think it's something about the mixture of fennel and eggplant. Or maybe it's just everything, including the peppers, garlic, and zucchini. Whatever the explanation, I love this dish, and the feedback I've gotten from readers has been uniformly positive.

Try it and see what you think, but don't substitute or leave out anything or you probably won't get the full effect. (Photo at left is of the veggies before you add the pasta)

Recipe: Pasta with Roasted Eggplant and Fennel
(Serves 4)

Ingredients:
1 medium eggplant, peeled and cut into one-inch cubes
1 fennel bulb, trimmed and cut into one-inch cubes
1 large (or two medium) zucchini, sliced lengthwise and sliced 1/2-inch thick
1 red or orange bell pepper, cut into 1/2-inch dice
4 T olive oil, divided
4 cloves garlic, minced
1 1/2 cups chicken or vegetable stock (I make it with chicken stock, which is part of the magical whole flavor impact, but vegetable stock makes it a vegetarian dish, if you wish)
Salt and pepper, to taste
1/2 teaspoon dried thyme
2 cups uncooked pasta shapes, preferably multigrain or whole grain
Grated Parmesan cheese (optional)

Instructions:
1. Preheat oven to 400 degrees. In a large mixing bowl, toss eggplant, fennel, zucchini and pepper with 2 T of the olive oil. Spread vegetables evenly on a rimmed cookie sheet that has been coated with cooking spray. Bake for 25 minutes, stirring once halfway through.
2. About 10 minutes before veggies are done, heat salted water in a large saucepan and cook pasta according to package directions, until al dente. Drain and keep warm.
3. Heat remaining 2 T of oil in a large frying pan over medium-high heat. Add garlic and cook, stirring, for about 90 seconds. Stir in stock. Remove veggies from oven and add to frying pan.
4. Add thyme, salt and pepper. Stir in pasta and heat through.
5. Spoon into serving bowl and pass cheese at the table.

Reposted from last fall/winter.

Cold-weather Comfort

Try this easy and very satisfying vegetarian soup! It's loaded with fiber, vitamins and minerals -- not to mention, it soothes the throat and warms your innards.

Recipe: Lentil and Vegetable Soup
Serves 4-6

Ingredients
3 T canola oil
2 cups chopped onions, celery and carrots
1 12-ounce package sliced mushrooms
1 large clove garlic, chopped
4 cups vegetable stock or broth
1 cup fresh green beans, cut into one-inch pieces
1 large can diced tomatoes, preferably no-salt-added
2 cups cooked lentils
1 can black beans, drained and rinsed
½ teaspoon cayenne pepper, or to taste
1 teaspoon dried thyme
Salt and black pepper, to taste (add at table or to pot)

2 cups fresh arugula or spinach, coarsely chopped

Instructions
Heat the oil in a large pot over medium heat. Add onions, celery and carrots. Cook for 3-4 minutes, stirring frequently, until veggies soften and start to brown a little. Add mushrooms and garlic and cook another 3-4 minutes, stirring often.
Add remaining ingredients except spinach or aruglula and stir well. Cover and bring the soup to a low boil, then remove cover and cook until the green beans are tender, about 10 minutes. Stir in greens (arugula or spinach) and cook another 1-2 minutes, just until greens wilt. Serve immediately.

Serve with crackers, hearty whole-grain bread or brown rice.

Stuff this!

Acorn squash, that is. It's got a southwestern tang thanks to chili and jack cheese, and extra spice with the addition of turkey sausage. Even picky eaters ought to love this dinner entree!

Recipe: Stuffed Acorn Squash, Southwestern Style
Serves 6

Ingredients:
3 medium acorn squash
4-6 ounces turkey sausage (preferably bulk, not in links. If links, remove casings)
1 medium red or orange bell pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 tablespoon chili powder or chipotle powder
2 cups chopped tomato (canned or fresh)
1 can black beans, drained and rinsed
Salt and hot sauce, to taste
1 cup grated jack cheese

Instructions:

1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 30 minutes.
3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
4. When the squash are tender, remove them from the oven and reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.

ENJOY!

Comfort food made healthier: Chicken Pot Pie

We've done beef stew, cupcakes and a couple of other comfort-food standbys. How about that old fave, chicken pot pie?
Here's a recipe from Cooking Light that does a lovely job lightening up this classic dish. Note that they do use puff pastry -- maybe not the healthiest ingredient but, as the magazine notes, a little bit of indulgence can still make it into a fit & lean lifestyle. (Thank goodness for that.)
In this recipe, you can use all those different root veggies or substitute the same overall amount with ones you have on hand, or whose taste you may prefer.

Recipe: Chicken and Root Vegetable Pot Pie
Serves 6-8

Ingredients:

• 3 cups fat-free, less-sodium chicken broth
• 1 1/2 cups frozen green peas, thawed
• 1 cup (1/2-inch) cubed peeled baking potato
• 1 cup (1/2-inch) cubed peeled sweet potato
• 1 cup (1/2-inch) cubed peeled celeriac (celery root)
• 1 cup (1/2-inch-thick) slices parsnip
• 1 (10-ounce) package frozen pearl onions
• 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
• 2/3 cup all-purpose flour (about 3 ounces), divided
• 1 1/2 cups fat-free milk
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh thyme
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• Cooking spray
• 1 sheet frozen puff pastry dough, thawed

Instructions:

Preheat oven to 400°.

Bring broth to a boil in a large Dutch oven. Add peas and next 5 ingredients (through onions) to pan; cover, reduce heat, and simmer for 6 minutes. Add chicken; cook for 5 minutes or until chicken is done. Remove chicken and vegetables from broth with a slotted spoon; place in a large bowl.

Increase heat to medium. Lightly spoon flour into dry measuring cups; level with a knife. Place all but 1 tablespoon flour in a medium bowl; gradually add milk to bowl, stirring with a whisk until well blended. Add milk mixture to broth; cook for 5 minutes or until thickened, stirring frequently. Stir in chicken mixture, parsley, thyme, salt, and pepper. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

Sprinkle remaining 1 tablespoon flour on a work surface; roll dough into a 13 x 9-inch rectangle. Place dough over chicken mixture, pressing to seal at edges of dish. Cut small slits into dough to allow steam to escape; coat dough lightly with cooking spray. Place dish on a foil-lined baking sheet. Bake at 400° for 16 minutes or until pastry is browned and filling is bubbly.

Terrific Cookbook -- for you, or for a gift @ Christmas

From one of my favorite healthy-foodie magazines, a new cookbook.
Click on the photo for a link to more info.
Worth a look!

The Simple Art of EatingWell
400 Easy Recipes, Tips and Techniques for Delicious Healthy Meals
By Jessie Price & the EatingWell Test Kitchen
Photography by Ken Burris

• Our biggest book ever: 512 pages!
• 400+ recipes not in other EatingWell books
• 200+ color photographs
• Dozens of tips and step-by-step techniques

“The Simple Art of EatingWell is a treasure trove of mouthwatering, inspiring recipes and essential techniques—it’s a must-have for food-lovers who care about health.” —Ellie Krieger, R.D., host of The Food Network’s Healthy Appetite and author of So Easy: Luscious, Healthy Recipes for Every Meal of the Week

Microbrew Bison Chili

Shorter days, longer nights, cooler temperatures: time for soups, stews and chilies.
This chili uses healthful bison/buffalo meat -- much less fat and saturated fat than beef, and you really can't tell the difference in this preparation. Lots of veggies and two kinds of beans makes it a nutritional powerhouse. The addition of a bottle of dark beer gives a depth of flavor you'll love. Have more of the same beer with the finished product, if you like.

Recipe: Microbrew Bison Chili

Serves 6-8

Ingredients:

3 T canola oil, divided

1 large onion, diced

2-3 cloves garlic, minced

1 red bell pepper, coarsely chopped

2 ribs celery, thinly sliced

½ cup diced green pepper (optional)

3 T good-quality chili powder

½ teaspoon chipotle powder, or more to taste

1 15-ounce can black beans, drained and rinsed

1 15-ounce can kidney beans, drained and rinsed

1 large can diced tomatoes, preferably no-salt-added

1 cup frozen corn kernels, thawed

1 cup water

1 pound ground bison (buffalo)

1 bottle dark beer, such as stout

Salt, to taste

Instructions:

1. Heat 2 T of the oil in a large soup pot over medium-high heat. Add next five ingredients (onion through green pepper) and sauté, stirring frequently, until veggies start to soften, about 4 minutes.

2. Stir in chili and chipotle powders. Add next 5 ingredients (black beans through water) and stir well. Reduce heat to medium, cover pan.

3. Meanwhile, heat the remaining 1 T oil in a medium skillet over medium-high heat. Add bison and cook, crumbling meat with a wooden spoon as it cooks. When the meat has no pink left in it, remove with a slotted spoon and add to the chili.

4. Stir in beer, and add more water if you want a more soupy consistency (leave it as is if you prefer stew-like chili). Cover pot, reduce heat to low, and let the chili simmer for at least 15 minutes to let all the flavors combine.

Season with salt to taste.

Serve over rice, with corn chips or (my favorite) cornbread. Pass a bowl of grated jack or cheddar cheese at table, if you want. You can freeze any leftovers and have it again on a cold November night.

Turkey Breast with Figs (while fresh figs are still in season!)

Yes, you can still find fresh (not dried) figs in stores such as Whole Foods and at specialty markets, including Madison's at Findlay Market. Fresh figs are a great treat and worth seeking out.
Most people eat them cold/raw, but I love to add them to cooked savory foods. Their sugars become caramelized and the smooth texture of cooked figs is delightful.

For this supper, I sauteed turkey breast cutlets and added leeks and garlic along with the figs. There are just a few ingredients, making this a quick and easy meal.

Recipe: Turkey Breast with Figs, Leeks and Garlic Serves 2 (can be doubled)

Ingredients:
2-3 T canola oil
2 6-to-8-ounce turkey breast pieces (uncooked), salt and pepper on both sides
2 leeks, white and light green parts only, rinsed and thinly chopped
2 large cloves garlic, minced
1 cup chicken broth or stock
1 1/2 cups fresh figs, cut into half lengthwise (or left whole if they are small)
Salt and pepper to taste

Instructions:
1. Heat oil in a large skillet over medium-high heat. When pan is hot, add turkey and brown on one side for about 3 minutes. Turn and brown the other side for the same length of time. (NOTE: The timing will depend on the thickness of your turkey slices. If you have very thin turkey cutlets, cut this time in half.)
2. Reduce heat to medium. Stir in leeks and garlic and stir-fry for just a minute to let the veggies start to cook. Add broth/stock, cover the pan and cook for about 3-4 minutes.
3. Add figs, stir well, and cover the pan again. You only need to let the figs heat through and become soft, perhaps another 3 mimutes.
4. Adjust seasonings, adding more salt and pepper if desired, and serve. (Served with Brussels sprouts in the photo.