Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting, by Cheryl

Another fall recipe! These are "skinny" pumpkin cupcakes from Skinny Taste that are perfect for Thanksgiving dinners, Halloween parties, or just a pumpkin treat for yourself (which is what we used them for). They are really good without the frosting, but the frosting does add a certain kick. It's not a very sweet frosting and can seem a little too cream cheesy, but goes well with the cupcake if used lightly. They are really easy to make. Yum!

Ingredients:

18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix
2 tsp pumpkin pie spice
1 cup canned pureed pumpkin
1 cup water

For frosting:

8 oz 1/3 fat Philadelphia cream cheese (don't use fat free)
1/2 cup canned pureed pumpkin
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
5 tbsp packed brown sugar

Directions:

1) Preheat oven to 350. Line a cupcake tin with cupcake wrappers.

2) Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.

3) Fill cupcake liners 2/3 full and bake about 20-30 minutes, or until toothpick inserted comes out clean.

4) For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar until smooth. Frost the cupcakes.

Lentil, Basalmic Onion, and Butternut Squash Fall Salad, by Diane

Making some serious attempts to better the quality of photos on this blog!! Anyway this recipe was a recent find and sounded fall-ish so of course I gave it a go. I also made a vinaigrette of my own with apple cider and goat cheese. Overall this was a good, healthy, and very filling lunch that I would absolutely make again!

Recipe from here: http://betacyanin.com/lentil-balsamic-onion-and-squash-salad/ She notes that soaking the lentils overnight (or for at least 6-8 h) is recommended, but not required. If you do soak the lentils, reduce the cook time to about 15 – 20 mins.

Ingredients:

1/2 cup dried French lentils

1 bay leaf

water

1 tsp. salt

4 medium onions

2 Tbsp. olive oil

1 Tbsp. balsamic vinegar

1/4 tsp. salt

1 cup roasted squash, cut into bite sized pieces

1 cup arugula

1/4 cup chopped pecans, lightly toasted

1/4 cup dried cranberries

freshly ground black pepper, more salt and olive oil, to taste

Directions:

1. In a small pot, cover lentils with water by about an inch, and add the bay leaf and salt.
2. Bring to a boil over medium-high heat, then lower heat to medium-low and cook for about 20-30 minutes, until lentils are soft.
3. While the lentils are cooking, slice the onions. In a large skillet, heat olive oil over low-medium heat. A
4. Add salt and balsamic vinegar to the onions, and cook for a few more minutes, until onions are lightly caramelized but still hold their shape. Set aside to cool.dd sliced onions and sauté for about 10 minutes, tossing occasionally.
5. Once lentils are ready, drain the water and set them aside to cool.
6. To assemble the salad, lightly coat the arugula in a few drops of olive oil and a pinch of salt. Arrange it on the serving dish.
7. Place the lentils on top, followed by balsamic onions, chopped squash, pecans, and cranberries.
8. Season with salt, pepper, and more olive oil, to taste.

Pumpkin Bisque, by Cheryl

Another fantastic soup photo! 

Jon and I went to a fantastic restaurant a few weeks ago and one of the appetizers on the menu was their seasonal pumpkin bisque. It was so decadent and rich that I wanted to order two more bowls as my dinner. I don't think anyone batted an eye when they saw an 8 month pregnant woman using her finger to get the last bits of this soup! The next day I started researching recipes and came across a gingered pumpkin bisque from A Taste of Home. The recipe is not meant to be eaten as a dinner, but rather as a small bowl for an appetizer. It also says this is four servings, but they are extremely small. It's more like two servings. Either way it's an easy and delicious bisque. Yum!

Ingredients:

1/3 cup chopped shallots
1/4 cup chopped onion
1 teaspoon minced fresh ginger root
1 tbsp canola oil
1 can chicken broth (14.5 ounces)
1/3 cup apple cider or juice
3/4 cup plus 2 tbsp canned pumpkin
2 tbsp plus 1.5 tsp maple syrup
1/8 tsp dried thyme
1/8 tsp cinnamon
1/8 tsp pepper
dash of ground cloves
1/2 cup heavy whipping cream (plus optional heavy whipping cream to add)
1/4 tsp vanilla extra
fresh thyme sprigs, optional

Directions:

1) In a small saucepan, saute the shallots, onion, and ginger in oil until tender. Stir in flour until blended; cook and stir until golden brown, about 2 minutes. Gradually stir in broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened.

2) Stir in the pumpkin, syrup, and seasonings. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool slightly.

3) In a blender, process soup in batches until smooth (or use an immersion blender). Return all to the pan. Stir in cream and vanilla; heat through (do not boil). If desired, drizzle individual servings with additional cream and garnish with thyme sprigs.

Pumpkin Pie (Green) Smoothie plus Homemade Applesauce, by Diane

Once again, a smoothie (like soup) is a very difficult thing to take a photo of and make it look appetizing. I make hundreds of smoothies and juices, and guzzle at least one of each a day. I try not to post too many of them, but THIS recipe is an exception. This by far is the best smoothie I have created, and it's a green smoothie which means it's uber healthy as well. I made it in a nutribullet (shown above), but you can do this in a blender very easily.

What makes this smoothie exceptional is the liquid that I used. Normally, I use coconut water, water, or almond milk. But, this weekend I made applesauce, including a satchel of mulling spices and cinnamon sticks, and there was about two cups of extra liquid in the bottom before pureeing the apples. This liquid gold is what I used for the smoothie, and as a result this tastes like fall in a cup. It is SO good!!! And, as a bonus, I can enjoy homemade applesauce too- the recipe I'll post below and is ridiculously easy.

For the applesauce: Cube 10-15 small apples and place in a large pot. Fill the pot with water until it covers the apples and then add 1-2 more cups. Using a tea satchel or cheesecloth, add mulling spices (or cloves) and cinnamon sticks and place on top of the apples. Boil until apples are fork tender. Reserve most of the liquid and puree the apples to desired chunkiness. Add in honey, sugar or any other sweetener if desired.

For the smoothie: Combine 1 cup pureed pumpkin, 1 cup spinach (or a bit less if you're a green smoothie newbie), 2 ripe frozen bananas, 1 cup applesauce liquid, 1 handful almonds (I recently found pumpkin pie spiced almonds so I used those!), and a splash of almond milk. Optional- 1 tbsp. protein powder (vanilla or chocolate work best!).

UPDATED: Welcome Fall Casserole, by Diane

Last night I had to make dinner at a moment's notice with only a rotisserie chicken to use. I rooted through the fridge, freezer, and pantry and came up with what was an awesome meal- and it celebrated fall flavors, too. I would have liked to add butternut squash to this dish if we had had it, since it is so good at this time of year and would have been excellent with the rest of the ingredients. Also, next time I am going to cook it in a pumpkin so it will be even more fallish and delicious. But as it was, this dinner turned out to be really great and I couldn't believe it all came from ingredients we already had. It was also excellent the next day. You can use full fat ingredients, or you can easily make the ingredients lower in fat as I did to have a healthier meal, too. Enjoy!

Ingredients:

1 rotisserie chicken (I used white meat only), roughly cubed
1 cubed butternut squash
2 cubed sweet potatoes
2 small gala apples, cubed
1 medium sweet yellow onion
1 clove garlic, minced
8 oz. cream cheese
3/4 cup whole milk, cream, or half and half
2 cups shredded parmesan cheese
1 cup grated parmesan cheese
1 tbsp. fresh thyme (you can use dried, but reduce to 1 1/2 tsp.)
1 tsp. rosemary
1 tbsp. sage
1 tsp. black pepper
1 tsp. celery salt
2 tbsp. EVOO
2 slices white bread (fresh or day old)

Directions:

1. Bring a large pot of water to boil, drop in sweet potatoes and butternut squash, and cook for ten minutes or until they are fork tender. Drain and set aside in a large bowl.

2. Preheat oven to 400.

3. While the potatoes are boiling, heat 1 tbsp. EVOO in a medium saucepan on medium high. Cook apples, garlic, and onions for about 5 minutes until the onions become translucent and soft. Set aside in the bowl with the potatoes and squash.

4. Using the pot that you used to cook the potatoes and squash, heat the cream cheese and milk on medium low heat until the cream cheese is melted- stir or whisk constantly so the mixture does not burn and until there are no more lumps. Add in the shredded parmesan cheese. Combine until smooth. If the mixture is too thin, add in 1 tbsp. of flour and whisk until thickened.

6. Add in seasonings, stir, and then add the chicken, the garlic, and the bowl of apples/onions/garlic/potatoes. Stir to combine, then pour into large casserole dish.

7. Sprinkle the grated parmesan over the mixture.

8. In a food processor, tear the bread into large chunks and then pulse on high until you have bread crumbs. Add the remaining tablespoon of EVOO and pulse to combine. Pour over top of the casserole.

9. Bake in the oven for 15 minutes, or until the liquid and cheese are bubbling and the breadcrumbs have browned.

Fall Couscous Salad, by Diane

I made this for lunches this week, it was the perfect fall dish and so delicious! Jam packed with nutrients, this is an easy way to enjoy something quick and on-the-go!

A few notes- I substituted the EVOO at the end that you toss everything with for apple cider vinegar (1/2-1tbsp) for a more tastier and healthier option. I also subbed pistachios for pecans because I felt like it, and I used couscous because it's easier to digest for most people than sorghum.

Recipe from: http://www.savorysimple.net/butternut-squash-cranberry-sorghum-salad/


Ingredients:

1 1/2 cups butternut squash, diced small

1/2 tablespoon olive oil for tossing + more for roasting

2 1/2 cups cooked sorghum

1/3 cup dried cranberries

1/3 cup pecans, toasted and chopped

4 medjool dates, sliced thin

1/4 cup pumpkin seeds, toasted

1/8 teaspoon sea salt or to taste

Crumbled goat cheese to taste

 

Directions:

 

1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Toss the butternut squash in a small drizzle of olive oil and sprinkle of salt. Roast for 10-15 minutes, stirring once, or until soft but not mushy (the length of time will depend on how small the dice is).

2. Allow the squash to cool for several minutes and then gently toss together in a large bowl with olive oil, sorghum, dried cranberries, pecans, dates, pumpkin seeds and salt.

3. If using, sprinkle goat cheese on top of each serving.

Chicken Palava (African Chicken Peanut Stew), by Diane

It is really tough to get a good shot of soup, as I have complained about numerous times in the past. So, you will just have to trust me that this stew is amazing!! I had this dish as a child when my friend's parents from Ghana would make this for dinner on special occasions. It is a national dish, and the combination of flavors is unusual but SO good!! The flavor profile reminds me of peanut curries in Thai food, but this is hearty and filling and warming! And, peanut butter aside, it is chock full of healthy, nutritious, and anti-inflammatory ingredients! It's relatively easy to make and keeps well, too.

Recipe from: http://allrecipes.com/recipe/west-african-peanut-stew/  (of course this version comes with a few twists of my own!)

Ingredients:

2 tablespoons peanut oil

1 sweet yellow onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger
1 red pepper, cubed
1 pound chicken, cut into chunks
1 tablespoon crushed red pepper, or to taste
Salt and ground black pepper to taste
5 cups chicken stock
3 small sweet potatoes, cut into chunks
1 tbsp fresh thyme
1 (16 ounce) can chopped tomatoes, with liquid
1/4 pound collard greens, roughly chopped
1 cup chunky peanut butter


Directions:

1. Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, ginger, and red pepper in the hot oil until softened, about 5 minutes.
2. Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes and thyme into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
3. Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.

Mascarpone Cheesecake with Almond Crust, by Cheryl

This is my second time making this cheesecake and it is delicious. So creamy, light, and fluffy! Jon is a huge cheesecake fan and says that this is better than many cheesecakes that he has ordered for dessert at restaurants. Definitely a keeper recipe and I'll continue to make this as a sweet surprise for my hubby! Yum!

This recipe is from Giada De Laurentiis.

Ingredients:

CRUST:

1 cup slivered almonds
2/3 cup graham crackers crumbs
3 tbsp sugar
1 tbsp unsalted butter, melted

FILLING:

2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) packages mascarpone cheese, room temperature
1 1/4 cups sugar
2 tsp fresh lemon juice
1 tsp vanilla extract
4 large eggs, room temperature

Directions:

1) For the crust: preheat oven to 350.

2) Tightly wrap the outside of a 9-inch diameter springform pan with two 3/4 inch-high sides with three layers of heavy duty foil.

3) Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides). Bake until crust is set and is beginning to brown, about 12 minutes.  Cool. Decrease temperature to 325.

4) For the filling: Using an electric mixer, beat the cream cheese, mascarpone, and sugar in a large bowl until smooth, occasionally scraping the sides of the bowl. Beat in the lemon juice and vanilla. Add the eggs, one at a time, beating just until blended after each addition.

5) Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when gently shaken, about 1 hour 5 minutes (the cake will become firm when cold). Transfer the cake to a rack; cool for one hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to two days.

6) We ate it plain, but you can add any toppings that you want!

Eggplant Lasagna (no noodles), by Cheryl

This meal was fantastic! I absolutely love eggplant and this recipe is a healthy way to get your dose of veggies in without all of the extra carbs from the noodles. Sweet, savory, and filling, this eggplant lasagna was a big hit in our house! Yum!

Recipe taken from Real Simple

Ingredients:

1/2 pound plum tomatoes, halved
1 clove garlic
4 tbsp olive oil
kosher salt and black pepper
2 eggplants, sliced lengthwise 1/4 inch thick
1 cup ricotta
1 large egg
1/2 cup fresh basil
1/4 cup grated Asiago or Parmesan

Directions:

1) Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tbsp olive oil, 1/4 tsp each of salt and pepper.

2) In 2 batches, arrange the eggplant slices on a broiler proof baking sheet, brush with two tbsp olive oil, and season with salt and pepper. Broil until charred and tender, 3-4 minutes on each side.

3) Meanwhile in a small bowl, combine the ricotta, egg, basil, and 1/4 tsp salt and pepper.

4) Spread some tomato sauce at the bottom of an 8-inch baking dish. On top of it, layer a third of the eggplant slices, half of the ricotta mixture, and some sauce. Repeat with the remaining eggplant, ricotta, and sauce, topping with the Asiago or Parmesan.

5) Reduce oven to 400. Bake the lasagna until bubbling, 15-20 minutes. Let rest for 10 minutes before serving.

Beef and Butternut Squash Stew, by Cheryl

This is another great recipe from Giada. It's perfect for a cold wintery night as it's a hearty meal and will warm you up in an instant. The flavors worked really well together and the beef was very tender. Serve with some rolls or crusty bread. Yum!

Ingredients:

3 tbsp olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tbsp fresh rosemary, minced
1 tbsp fresh thyme, chopped
2 pounds stew beef, cut into 2-inch cubes
1/2 tsp salt, plus more to taste
1/2 tsp pepper, plus more to taste
2 tbsp flour
1 cup Marsala wine
1 pound butternut squash, cut into 2-inch cubes
1/4 chopped sun dried tomatoes
3-4 cups beef broth
2 tbsp flat leaf parsley, chopped

Directions:

1) In a large soup pot heat oil over medium heat. Add the onions, garlic, thyme, and rosemary and saute until the onion are tender, about two minutes.

2) Toss the beef cubes in the salt, pepper, and flour. Turn up the heat to medium high and add the beef. Cook until the beef is browned and golden, about 5 minutes.

3) Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off of the bottom of the pan.

4) Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to completely cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for about an hour. Season the stew with additional salt and pepper to taste. Sprinkle with parsley and serve with bread.

Non-dairy Broccoli Vegetable and Cheese Soup, by Diane

I came across this recipe from a blog I love, Oh She Glows. This blog takes comfort foods and remixes them into healthy, nutritious options. So when I found this recipe to mimic broccoli and cheese soup, and then saw it incorporated fall's amazing squash, I was hooked. This recipe could not be easier, or healthier, or more delicious for that matter! It makes a ton (10 cups), keeps in the fridge (it gets better with time!) or freezer, and is very filling as a meal itself.

A note on the non-dairy part of this recipe: it is made with nutritional yeast instead of cheese. Nutritional yeast is a deactivated yeast with a bunch of B vitamins added to it. It is also packed with protein (it is a complete protein), fiber, potassium, and selenium. It has a creamy, cheesy flavor and therefore can be added to anything in place of cheese. Now, let me be the first to say that a cheesy-tasting yeast made me want to gag and therefore I have avoided using this product until recently. On accident I ate it in the form of cheesy kale chips from Whole Foods, and it was only until after I finished amazing said kale chips that I thought to read the ingredients and lo and behold- it was nutritional yeast instead of what I thought was delicious cheddar. So, I decided to try it out in a recipe, and this seemed like a great time to do so! There is also no use of cream or dairy like in traditional broccoli cheese soup- the soup is thick and creamy enough on it's own from the pureed vegetables.

I made a few switches to this recipe that came out nicely. First, I added in a small butternut squash to take advantage of fall produce. Second, I used vegetable stock instead of broth (this is a recent tip I picked up that really makes a world of difference, and works with chicken or beef broth as well- I am never going back to broth again!). And third, since I didn't have smoked paprika and didn't want the cayenne, I used one of my favorite spices- hungarian sweet paprika. I used about 1/2 to 1 tablespoon of this in place of her use of these two spices. Finally, I wanted more of a cheesy flavor so I wound up using around 8 tbsp of the nutritional yeast. Really, this recipe is great because you can customize it to what vegetables and spices you love or have on hand.

Another note on her technique- she uses a vitamix and purees the soup in batches after it cools. I have an immersion blender and therefore could blend the soup in it's pot in one batch while it was still hot- much easier and I am sure much less messy! If you don't have this handy gadget, follow along with her instructions- a blender will work fine as well.

Original recipe here: http://ohsheglows.com/2013/09/25/luxurious-7-vegetable-and-cheese-soup/


Ingredients:

1 tablespoon extra virgin olive oil
2-3 cups chopped sweet onion (from 1 large onion)
3 large garlic cloves, minced
1 cup chopped celery (from 2-3 stalks)
1 heaping cup peeled and chopped carrots (from 2 small carrots)
6 packed cups broccoli florets (from 1 large bunch broccoli)
2 cups peeled and chopped sweet potato (from 1 small sweet potato, about 320 g)
1.5-2 cups seeded and chopped Delicata squash (from 1 very small squash about 275 g)
6 cups vegetable broth
5 tablespoons nutritional yeast
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon cinnamon (optional)
Salt and pepper, to taste (I used about 1 teaspoon salt)
For serving: toasted Pepita seeds, a pinch of cinnamon or smoked paprika, and toasted bread

Directions:

1. Grab a very large pot (about 6.5 qt) with a lid and set aside.
2. Add the onion and garlic with the oil into the pot and saute over medium heat for a few minutes. Season with a couple pinches of salt and pepper.
3. Add the celery, carrots, broccoli, sweet potato, and squash, one by one, as you chop them. Continue to saute over medium heat, stirring every once and a while so it doesn't stick to the bottom.
4. Cover the pot with a lid and cook the vegetables for 4-5 minutes, reducing heat if necessary.
5. Remove lid and stir in the broth. Bring the soup to a low boil. Reduce heat to low/medium and cover with lid. Simmer for 10-15 minutes, until the squash and potato are fork tender.
6. Turn off heat and remove lid. Allow the soup to cool slightly for at least 10-20 minutes. After cooling, carefully scoop the soup into a blender (you'll have to do this in a few batches) and add in the nutritional yeast, optional cayenne, and cinnamon. Carefully blend the mixture with the lid ajar (to allow heat to escape) starting at a low speed and increasing the speed until smooth. Season with salt and pepper. Transfer pureed soup into another bowl or jar and repeat this step for the remaining soup.
7. Pour all of the pureed soup back into the original pot and stir to combine the seasonings. Adjust salt and pepper to taste.
8. Ladle into bowls. Garnish with toasted pumpkin or Pepita seeds and a sprinkle of cinnamon or smoked paprika. Serve with toasted bread or croutons.
9. Transfer leftovers into jars and allow to cool before securing the lid and placing in the fridge. It should stay fresh for a week in the fridge and it can probably be frozen too.

Moroccan Stuffed Acorn Squash, by Diane

 

 

So I have been on a big Moroccan kick lately! This is my last one for a while :)

 

In the spirit of eating lots of fall treats, I have been looking for new ways to incorporate acorn squash into my diet. I found this recipe online, and it just happened to be Moroccan, and that was it! This recipe was very good, and very filling. My only adjustments would be that it needed more seasoning, and that I would drain the liquid with the exception of 1-2 tablespoons for cooking the onion and garlic. I also switched the meat to lamb to make it more authentic and because I don't know a lot about it (the point of this blog is to learn, right?), so using ground lamb was a great introduction and the flavor was amazing in the dish. This was a massive hit and I will definitely be making it again!

 

Recipe from: http://www.thebittenword.com/thebittenword/2009/10/moroccanstyle-stuffed-acorn-squash.html

 

 

Ingredients:

2 medium acorn squashes (about 2 pounds), halved and seeded

2 tsp. extra-virgin olive oil

3/4 lb. ground chuck (95 percent lean)

ground cinnamon

ground nutmeg

2 tsp. course salt

1/2 medium onion, finely chopped

4 cloves garlic, minced

3/4 cup bulgur wheat

2 cups water

1/4 cup golden raisins

1/4 cup Italian flat-leaf parsley, chopped

2 tbsp. toasted pine nuts

Directions:

1. Preheat oven to 400. Place squashes, cut sides down in a 9×13 inch casserole dish. Bake until tender, 35 to 40 minutes.
2. Meanwhile, heat oil in a 4-quart pot with a tight-fitting lid over medium heat. Add ground beef, a pinch of cinnamon and nutmeg, and 1 teaspoon salt. Cook, stirring frequently, until browned and cooked through, 5 to 7 minutes. Transfer beef to a bowl or plate using a slotted spoon, keeping as much of the cooking liquid in the pot as possible.
3. Add onion, and cook until slightly translucent, about 5 minutes.  Add garlic, and cook until fragrant, about 30 seconds. Add remaining teaspoon salt and the bulgur, and stir to combine.  Add water, and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes.  Take pot off the stove and let sit covered for 5 minutes.  Fluff with fork, and add reserved beef, the raisins, parsley and pine nuts.
4. Scrape out baked squashes, forming 1/4 inch thick bowls, and fold flesh into bulgur mixture. Divide among squash halves, and return to the oven. Bake until warmed through and tops are browned. 12 to 14 minutes.

Light Broccoli, Potato, and Cheese Soup, by Cheryl

This is a delicious soup that is great on those cold nights in. My sister in law's friend has a cooking blog, which you can find here and this is where I found this recipe. It's creamy, it's velvety, and it's healthy! It can be whipped up in 30-40 minutes, which makes it a good recipe for the work week. Yum!

Ingredients:

1 small onion, chopped
1 carrot, chopped (I used 2)
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp butter
2 tbsp all purpose flour
3 cups low sodium chicken broth
1 cup milk
2 medium baking potatoes, peeled and diced small
salt and pepper
4 cups broccoli florets, cut into pieces (she recommends using 2 lbs of frozen florets, cooked)
1 tbsp grated Parmesan cheese
1 3/4 cups shredded cheddar cheese

Directions:

1) Chop onion, carrot, celery, and garlic in a food processor. In a large stock pot over low heat, melt butter and cook vegetables until soft and fragrant, about 5 minutes. Add flour, salt, and pepper, and stir until smooth.

2) Add chicken broth, milk, potatoes, and adjust heat to high until soup comes to a boil. Cover and cook until potatoes are soft, about 10-15 minutes.

3) Add Parmesan cheese and broccoli and stir well. Taste for salt and pepper and adjust accordingly. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar cheese, stir well, and until melted and remove from heat.

4) Using an immersion blender, quickly blend part of the soup until desired consistency is reached. Serve with crusty bread and additional cheese if desired. If you don't have an immersion blender (mine is still in storage so I couldn't use one) blend the soup in one cup portions in the blender, keeping in mind to let the steam vent.

Zaalouk (Moroccan Eggplant and Tomato Salad), by Diane

This is one of my favorite appetizers to order at a Moroccan restaurant, and its surprisingly easy to recreate! It works great as a side dish, snack, or a dip for pita/bread. It is served cold, but you can eat it warmed as well. It's packed with a load of nutrients as well, including vitamins A, C, and K, iron, fiber, potassium, lycopene, and many antioxidants.

I would like to thank my fellow blogger Cheryl, who taught me that it is easy to peel tomatoes if you make a slit in the skin and drop them into boiling water for a minute. :)

Recipe from: http://moroccanfood.about.com/od/saladsandsidedishes/r/Zaalouk_Recipe.htm (I doubled the eggplant!)

Ingredients:

1 large eggplant
4 large tomatoes, peeled seeded and chopped
3 cloves of garlic, finely chopped or pressed
1/3 cup chopped fresh cilantro and parsley, mixed
1 tablespoon paprika
1 tablespoon cumin
1 1/2 teaspoons salt
1/8 teaspoon cayenne pepper (optional)
1/4 cup olive oil
1/3 cup water
small wedge of lemon (optional)

Directions:

1. Slice the eggplant lengthwise and place it skin-side-up under a broiler. Leave it to roast for about 15 minutes, or until the skin is scorched and and the eggplant is very tender. Scoop out the roasted eggplant from the skin, and puree it with a vegetable masher.

2. Mix all ingredients in a large, deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally. Adjust the heat if necessary to avoid burning the zaalouk.

3. Use a spoon or potato masher to crush and blend the tomatoes and eggplant. If you like, a small wedge of lemon can be added to the pan at this time. Continue simmering, uncovered, for 10 minutes or until the liquids are reduced and the zaalouk can be stirred into a heap in the center of the pan.