Veggie Heaven...Roasted Veggies with Pasta

Just so you know, I haven't neglected my blog because I'm lazy, or because I have nothing to say. I've been a bit busy with worrying and doctor's appointments for my hubby. It turns out that little mass in his lung that I posted about a few weeks ago is cancer...a melanoma to be exact. Who knew that skin cancer can actually be on the inside of the body? There isn't anything on the outside to indicate that he had any problems. So anyway, we're dealing with that now. Waiting to hear about treatments. But since I have to cook, I might as well continue to post.

On to cheerier topics.

I have newly discovered roasting veggies. WOW!!! I love this way of cooking them. I seriously doubt I will ever pot a veggie again. I can't believe how tasty they are. So tonight I decided to combine them with pasta and cheese. I have to say this was really good. The recipe is pretty loosey goosey, but, then, that's what makes cooking so exciting!

Ingredients (subject to change depending on your taste)

2 baking sheets full of assorted veggies cut to uniform size....I used broccoli, zucchini, mushrooms, and red peppers but any of your favorites could be used...any squashes, parsnips, turnips, cauliflower, carrots. Well, you get the picture.
EVOO
kosher salt
rosemary or any other herb you like
5-7 large clove garlic chopped
3-4 cups baby spinach
about 1 TBS balsamic vinegar
2 cups grated mozzarella cheese
1 cup grated fresh Parmesan
1 pound pasta cooked according to package directions reserving 1 cup of cooking liquid
salt and pepper to taste

This is so super easy, and healthy to boot! Pre-heat the oven to 375 degrees. Adjust the oven racks to the center of the oven. You are going to need both racks.

Drizzle EVOO over the bottoms of the baking sheets and spread to ensure the sheets are thoroughly covered. Place the veggies on the sheets, drizzle more oil generously over them, sprinkle with the chopped garlic, herbs of your choosing, and kosher salt.

Place on 2 racks in the oven and cook for 30 to 40 minutes rotating the racks once

While the veggies are roasting cook your pasta, reserving a cup of the liquid. It's fun to use different shaped pastas for this dish. I used a radiatori. Place the pasta in a HUGE bowl. Quickly wilt the spinach in olive oil and the balsamic vinegar in a large skillet. Add all the veggies and the reserved cooking liquid to the pasta along with the cheeses and any salt and pepper you think you need (I didn't add any), and toss. And there you go! A healthy, delicious and economical meal. All you need (well, maybe not "need") is some yummy bread. Dinner!

This is really versatile. Tonight I sauteed some chopped chicken breasts seasoned with salt, pepper, grill seasoning and garlic powder in olive oil. After they were cooked on the outside I added about 1/2 cup white wine and cooked it until it was reduced a bit. Then I dumped it all into the leftover pasta from last night and heated individual portions in the microwave. And we still have enough for a couple of more meals. But my hubby says that is fine. He was very happy with this dish. If he will eat something more than twice, you know it's good. Enjoy!

Split Pea Goodness

Yeah, yeah, yeah...split pea is not everyone's cup of tea...or bowl of soup as it may be. But trust me when I say that this is truly flavorful and filling. Add some sweet warm cornbread dripping with melting butter and you have a very satisfying lunch or dinner. My family really likes this soup!

The Ingredients

5-6 cups water
1 1/2 to 2 lbs. ham shanks
4 TBS. butter or olive oil or combination of the two
1 medium onion chopped
1 cup chopped carrot
2 stalks chopped celery
1 lb. dry split peas
1/2 tsp. marjoram
pepper to taste

The thing I really like about this soup is how easy it goes together. But you do have to be patient because the smoky rich flavor comes from cooking the shanks for 1 1/2 to 2 hours in the water. Believe me, though, when I tell you it is so worth the wait. So, put those shanks in the water, cover and simmer on a low heat until the meat pulls away from the bone.

When the shanks are done remove them from the water...and save that water, which is now a ham broth...and strip the meat off the bones. Discard the bones, fat and rind. Chop the meat into small pieces and return to the broth.

Now saute the vegetables in the butter/olive oil for 5 minutes.



While the veggies are cooking, wash the peas, removing any stones that might be in them.



I was having such fun taking pictures of the peas that I just kept going. Aren't they fun?! OK, back to soup. Add the veggies, peas, marjoram and pepper to the meat and broth. Due to the ham this really doesn't need any salt. If needed add more liquid. I use chicken broth or water or a combination of the two.

Let this cook uncovered until all the veggies and peas are very tender, adding liquid as necessary. I usually cook it about 1 hour. The thickness of the soup is totally whatever your preference is.

Setting this photo up I just had to make some cornbread to go with. It is the best!!! Add a dolop of sour cream and you are set. OK, I'm eating. Can't resist. Aren't you jealous?

MMMmmmmmm......good! Slurp, slurp.

Something Yummy for My Tummy Cream of Broccoli Soup

OK, I know it's summer, and hot soup is not really on your minds. But just put these recipes away for when it's cold and blustery outside, and you need something to warm you from the inside out. I have a need to make these creamy fattening soups to keep a family member nourished while he is unable to eat basically solid foods. And I don't think there is any reason they can't be made tasty and functional for the rest of the family. And let me tell you, this is one of our all time favorites! I can't take credit for the recipe. I found it in one of my old cookbooks that my church published as a fund raiser. Heck, we all know how good some of those recipes can be! Even if it is warm out, you really need to try this one. So here we go.

Cream of Broccoli Soup

The Ingredients

3 cups diced raw potatoes
1/2 cup chopped onion
1 large head chopped broccoli
1 cup diced carrots
5 cups chicken broth
3/4 cup butter
3/4 cup flour
1 quart milk
8 oz. shredded sharp cheddar cheese

This soup is so easy it is ridiculous. First, I never peel the potatoes...except in this instance since I will be pureeing some of this. Another thing...if you don't have chicken broth you can certainly substitute bouillon cubes. For vegetarians, vegetable broth could also be substituted. And lastly, any type of milk could be used...skim, lowfat, half and half. It would just depend on how rich you prefer your soup.

Now to the making of it. Put all the veggies and chicken broth in a good size pot. Heat to boiling, cover and simmer until veggies are tender.

While the veggies are cooking, make a roux with the butter and flour. I am confident that most of you know what that is. But for those of you whom I have confused it simply means to melt the butter and then gradually add the flour whisking constantly until you have a smooth paste. Do this over a medium heat.

Then, again, gradually add the milk to the roux whisking the entire time. Continue cooking and stirring until the mixture is thickened.

Add the milk mixture gradually to the pot with the cooked veggies. Heat through until slightly thickened. Add salt and pepper to taste. Be careful with the salt as the chicken broth and cheese will have salt. And I like to use white pepper in this as it is a little milder in flavor and it isn't nearly as visible as the black.

Now comes the really yummy part....cheeeeesssseee. Everything is better with cheese. You could use any melty cheese in this and it would be yummy. So add the cheese and stir until melted.

And there you have it...a warm yummy comfort soup that is a meal in itself. Trust me, you will love this. The important thing is....I didn't lie. It really is easy, isn't it?!

Enjoy!

"I'm Popeye, the Sailor Man" Cream of Spinach Soup

As with all veggies there are immense health benefits to spinach. Just ask Popeye. He was always able to save Olive Oil and the day with instant strength just by inhaling a can of the limp dark green vegetable. Just lately it has been found that a daily serving of spinach, and not a big one at that, can help stem the development of macular degeneration. Since both my parents suffer from this, I am trying to get spinach regularly in my diet. And since I such an afficionado of soup, why not cream of spinach. So here we go. "Toot! Toot!"

Cream of Spinach Soup

The Ingredients

5 cups chicken broth
4 tablespoons butter
1/2 cup chopped onion
1 pound fresh prewashed and stemmed spinach (I use organic baby spinach )
3 tablespoons flour
1/4 teaspoon salt
pinch of ground white pepper
2 large egg yolks
1/2 cup heavy cream
pinch of grated nutmeg
1 cup grated Parmesan cheese

This takes a couple of pans to make as well as a blender. Put the 5 cups of broth in a sauce pan, cover, and heat until hot. In a soup pot, melt in 3 TBS. of butter (I actually used 2 TBS. butter and 1 TBS. bacon fat). Add the onions and cook until translucent. Lower the heat and add the spinach, stirring until just wilted. Sprinkle with the flour stirring once. Add the warm chicken broth, stirring constantly, bringing to a boil over high heat.

At this point, you are going to transfer the mixture to a blender. I let it cool for a bit so I don't have an explosion from the blender. Then puree it. You could use a food mill or an immersible blender also.
When it looks like the picture below return it to the pan and add salt and pepper. Isn't that a lovely green!

OK, we're almost there. In a small bowl mix together the yolks and the cream. Stir in a small amount of the spinach. This keeps the egg from cooking into bits. Return the mixture to the pot. Add the remaining butter, the nutmeg and the Parmesan cheese. Just heat through, and serve. Watch out for your expanding forearm!

This is a soup I would serve as a first course. It is fairly light and not very thick. But it is very refreshing. I would be interested in hearing how others will tweak it. Hubby and the family member that is having to have foods pureed enjoyed it. Let me know what you think.