Roasted Vegetable Chowder

Craving a bowl of comfort? Have I got a soup recipe for you.

Frost was not on the pumpkin this morning. Not my pumpkin, anyway. Mine's long gone. Turned into a pie. Well, that and it was 80 degrees yesterday. Skateboarders careening by my apartment (at impressive speeds for a Fat Tuesday) wore nothing but Aloha shorts. Welcome to Santa Monica in February.

But what was on my pumpkin- if I still had one?

Pollen, dude. The trees are blooming, doing their sexy spring thang. Bursting. Co-mingling. Giving the bees something to buzz about. And I'm all about having a good time. I believe in love. And bees. But tree pollen, I have to ask you. Why so hostile?

Can't we all just get along?

I am thick and stupid from your assault. Not to mention, dripping from frontal orifices (not the most attractive trait sported by a woman of a certain age, I assure you- though how would you even know? You're a microgametophyte, for goddess sake).

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Roasted Sicilian Potatoes

Roasted potato love- Italian style.

Here's an easy summer side dish recipe you can bake or grill in foil packets. It's an intuitive toss-together combo of potatoes, onion, garlic, tomatoes, olives and raisins--- with some hot pepper flakes thrown in to kick it up Sicilian style. I don't even know where the inspiration came from.

It all started with cleaning out the pantry.

We're leaving on our long pined-for road trip next Sunday (can you say, Stoked, Babycakes?). I've been trying to use up the remaining lonely bits of our fresh ingredients and whittle down our stash of friendly staples. I'm determined to scour the cupboards bare. One way or another. I'm leaving no can of fire roasted tomatoes behind. Or bags of organic popcorn. Whatever is left standing next Saturday night? It's all coming with me. Because deep in the cockles of my private tiny girl heart, I am not coming back. Nope. Not even to say good-bye.

So if you spy a black Honda Fit humming its little heart out, streaking across the Southwestern desert on its journey to Los Angeles stuffed with homebaked vegan goodies (translation: Strawberry Rhubarb Muffins, Gluten-Free Ryeless Rye Bread, Chocolate Pecan Brownies, Lime Quinoa Salad with Mint, Two Potato Salad) and gluten-free comestibles (translation: several pounds of rice pasta, three boxes of quinoa, two sacks each of millet flour, sorghum flour, and tapioca starch, five jars of sugar-free organic preserves, one unopened bottle of Annie's ketchup, a shoebox packed with a baker's dozen bottles of dried herbs, sea salt, cumin and sesame seeds), well.

That would be, me.

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Roasted Brussels Sprouts Medley with Refried Butter Beans & Rice

Roasting Brussells sprouts brings out their inherent sweetness.

Happy March! We made it through. The days are stretching inch by inch, noticeably longer. And just in the nick of time for this winter weary gluten-free goddess and her serotonin deprived little brain. Let's do a collective happy dance, Steve Martin style. We're sneaking up on a big turning point in the year. You know the one- when daylight equals darkness. The Spring Equinox will be here before you know it (March 20, 2009, to be exact). And then? You know what then. Luxurious long days, evening walks warmed by the sun. Sprouting going on everywhere you look. Buds bursting. A brand new season. Fresh. Life.

After the winter we've had- with all the Wall Street inspired doom and gloom infused with a shaken-not-stirred cocktail of fear and hope? I choose hope. This shouldn't surprise you. It's in my nature. New paradigms and inventive beginnings? Bring it on. 

I love learning a new skill set.

So in the spirit of celebrating the whole sprouting and greening thing that is waiting for us right around the corner (if the wheel of the year could sport a corner, that is), the impending balance of the coming Vernal Equinox, I offer you a budget-friendly vegan meal that is fresh and earthy, green and nutty, savory and sweet. You know, that whole yin yang Real Food Daily approach to eating (how cool is Anne Gentry?). Food to feed you, body and soul, as the March winds blow and scatter the remnants of winter into memory.

I know some of you don't believe me when I tell you Brussels sprouts can be tender and sweet. You think these tiny cabbages are mushy and smelly and not worth consideration. To those of you in that particular camp, I must ask. Have you ever roasted Brussels sprouts? Because here's the thing. When you roast these little green babies they get all caramelized and nutty and they take on a whole new demeanor. And the best part? Roasting vegetables makes for an easy dinner. It's almost a night off from cooking. Well. Okay, maybe not a night off, but. 

Pretty darn simple.

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Cider Roasted Vegetables

Roasted vegetables are an easy, fit for company favorite.

Roasted vegetables. As you may have guessed from my last recipe, they are a favorite staple at our house. And beyond easy. We make them at least twice a week- a convivial ritual. Steve and I join forces in the kitchen at cocktail hour and cut up heaps of vegetables, sipping wine and talking politics. Or religion. Human behavior. Projection. Affect and temperament. All those spiky topics your grandmother warned you not to talk about at dinner parties (or at least in mixed company). We talk, all right. And talk.

After all, we're simpatico.

We're on the same ethical and moral page. We share the same values (muy importante in a marriage, let me tell you). And we're on safe ground here in our tiny desert kitchen- at least as long as the bank holding the mortgage doesn't go belly up (but money is another topic a "polite" woman doesn't discuss).

Steve and I are as fearless and hopeful with another as we were on our very first date- a cup of coffee (make that three) at Jack's Out Back in Yarmouthport. When he asked me where I saw myself in ten years- and told me he wasn't looking for a mother- I knew I'd found the man for me.

And last night- the one year mark of the unfortunate hip incident- as we stood in the very spot of my Charlie Brown smack down, rustling up passionate discourse and tossing veggies left and right into a waiting roasting pan and punctuating Mamet style pauses with. Glugs. Of olive oil. And. Pinches of sea salt. My husband slid the pan into the hot oven. And kissed me.

Dinner is done, he said.

May this election soon be, I murmured.

And I raised my glass to the future.

Cider Roasted Vegetables

While the veggies are roasting their earthy little hearts out, getting all golden and tender and sweet, put on a pot of your favorite brown rice or quinoa seasoned with a little olive oil and a sprinkle of curry, cumin, or Old Bay Seasoning.

Preheat the oven to 375 degrees F.

Wash and cut your favorite mix of vegetables and toss them into a large baking pan. Mix and match. Some folks worry about pairing the wrong vegetables but honestly, I've never had a problem combining. Just make sure you cut the assorted veggies in an evenhanded manner, keeping the sizes relatively close. Denser vegetables like carrots I usually slice thinner, knowing they'll take a bit longer to cook through.

1 sweet or red onion, cut into wedges

2 carrots, sliced

6 baby gold, purple or red potatoes, cut up

1 1/2 cups butternut squash or pumpkin, peeled, cubed

Half a cabbage- green or purple- sliced

1 1/2 cups broccoli florets

1 cup cauliflower florets

1 yellow squash, cut into half moons

A few green beans, whole, trimmed

A portobello mushroom or two, sliced or cut up

Lots of garlic, several whole or minced cloves

Toss the vegetables into a large roasting pan. Season the veggies with sea salt and fresh ground pepper. Make your sauce.

Cider Roasting Sauce:

3 tablespoons extra virgin olive oil

3 tablespoons apple cider vinegar

1 cup natural apple cider

1 tablespoon agave, honey or brown sugar

Stir to blend. Pour the sauce over the veggies, toss well to coat.

Sprinkle with warming spices, if you like. Curry, nutmeg, a touch of cinnamon, some thyme. Roast for 30 to 45 minutes- or until the veggies are tender, to your liking.

Serve over cooked brown rice or quinoa. Add a condiment for more protein- hummus is especially delicious with roasted vegetables. Add crumbles of goat cheese, if you like.

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More Options:

Add a can of drained white beans or chick peas for added protein; stir them into the vegetables during the last 15-20 minutes of roasting, to heat through.

Leftover roasted veggies can be baked into yummy quiches and frittatas or tossed into soups.


Omnivores can add in sliced cooked sausage or pieces of cooked chicken during the last 20 minutes of roasting; heat through.
 

Simpatico Recipes:

Roasted Red Pepper Hummus
Jalapeño Lime Hummus
Maple-Apple Sausage Patties
Pinon Rice Bake
Maple-Apricot Glazed Meatloaf

Roasted Vegetable Magic

Fresh veggies chopped and tossed with garlic and olive oil.

  

What do you throw together for dinner when you're just too tired to cook?

That is my question to you, Dear Readers. Chances are you've been there. I know you have. Dog weary. Emotionally spent. A tad cranky. Blood sugar perilously low. It's way past time to eat. The kids have been munching cereal straight from the box. And there you are, staring into the pantry without a trace of culinary passion and only the scantiest clad hint of inspiration.

What you really want to do is strip off the remains of the day and sink into a welcoming tub with a chilled glass of Riesling and hope that dinner will magically appear in an hour.

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Ratatouille On Broiled Polenta with Baby Greens

Ratatouille. Yum.

My ratatouille recipe is more postmodern than traditional. But that's why you come here, right? Back in the day when your intrepid GFG was way more geek than goddess (read more high school nostalgia here) ratatouille was one of those popular vegetarian recipes every fledgling Molly Katzen inspired veg-head was stirring up. It was ubiquitous. So when the craze for it hit blogs last year (due to a certain animated movie) I was unmoved to jump on the ratty bandwagon. To me it was so, I don't know. Retro? Old school? Ho-hum?

But wait.

Retro can be fun. And what do I have against eggplant? Um. Nothing. Flash forward to New Mexico, February 2008. Ratatouille simmers in a thick iron skillet. Tasty goodness ensues.

And by the way- the aforementioned film? It's nominated for five Oscars. Stay tuned tonight.

Ratatouille Recipe On Broiled Polenta with Baby Greens

I'll be honest here. My ratatouille changes. (Shocking, I know!) It's never the same recipe twice. This latest incarnation features sliced Baby Bellas instead of zucchini. And olives instead of additional peppers. I served it on a bed of broiled polenta and baby greens drizzled with extra virgin olive oil and balsamic vinegar. If you'd like to make more of a traditional ratatouille with squash, see my links below.

Leftover ratatouille can be chilled, then served at room temperature the next day, or reheated. It also makes a snappy appetizer. Process it a bit to make it into a spread. Serve it on triangles of grilled bread (gluten-free, of course).

For my version you'll need:

1/4 cup extra virgin olive oil
5 cloves garlic, chopped
1 large sweet onion, chopped (or two mediums)
4 Japanese eggplants, cut into cubes (or 2 globe eggplants)
2 heaping cups Baby Bella mushrooms, sliced
1 large bell pepper, any color, cored, seeded, chopped
1 14-oz can fire roasted tomatoes (I chose Muir Glen with green chiles for extra heat)
1/2 cup light broth
1/2 cup green or black olives, sliced
1/4 cup balsamic vinegar
2-3 tablespoons chopped parsley
1-2 teaspoons dried basil
1-2 teaspoons dried Italian Herbs (marjoram, thyme, oregano, rosemary)
Sea salt and fresh ground pepper, to taste

For serving:

Cooked polenta (make your own polenta- see below; or use a pre-made roll of your favorite organic polenta)
A bag of crisp baby greens
Extra virgin olive oil and balsamic vinegar
Optional garnish: crumbles of goat cheese

Preheat the oven to 375 degrees F.

In a large oven-proof skillet heat the olive oil over medium high heat and add the garlic and onion; stir and cook for five minutes. Add the eggplant, mushrooms and pepper; stir and cook for five minutes. Add the tomatoes, broth, olives, balsamic vinegar, parsley, herbs, sea salt and ground pepper. Stir to combine. Bring to a high simmer.

Set the skillet in the oven and roast the veggies for about 30 minutes, until the veggies are very tender. Stir half way through.

In the meantime, prepare your polenta.

Note: If using a roll of polenta, slice the roll into 1/2 inch slices and place in a broiler pan. Brush with olive oil and season with sea salt and ground pepper. Place the pan into the oven and set the temperature to broil; broil until sizzling and slightly browned.

To make the polenta:

1 cup Bob's Red Mill Polenta
4 1/2 cups light broth
Sea salt and fresh ground pepper, to taste

You can also add chopped fresh herbs or grated cheese or non-dairy cheese, such as Daiya Italian style, f desired.

In a large heavy-bottomed pot, bring the broth to a high simmer and pour the cornmeal into the simmering broth in an even, steady stream, whisking as you go. Keep stirring. When the polenta has thickened and is pulling away from the sides of the pot a bit, add in herbs or shredded cheese and season with sea salt and pepper, to taste. This takes about 20 minutes, or so. Remove the pot from the heat.

If you make your polenta ahead of time, you have the option of spooning it evenly into a pie plate or cake pan and letting it cool. This makes a firm polenta you can later slice into wedges and broil (see instructions above for preparing the rolled polenta).

To serve:

Arrange baby greens on four plates. Drizzle with good olive oil and balsamic vinegar. Season with sea salt and fresh ground pepper. Add polenta in the center. Top with the ratatouille.

For those doing cheese, scatter crumbles of goat cheese on top. I didn't add cheese, of course, and to be (again) honest, I didn't miss it one bit.

Serves 4.

More groovy ratatouille goodness:

Dad's Ratatouille at Simply Recipes
Kalyn's Ratatouille Wanna-Be at Kalyn's Kitchen
Alanna's Ratatouille at Kitchen Parade
Book of Yum's Vegan and Gluten-Free Ratatouille

Susan's Roasted Ratatouille at Fatfree Vegan Kitchen

Roasted Vegetable Salsa

Super easy salsa kicks off any party.

Why buy jarred salsa when making your own is so easy? This is a mild and flavorful salsa recipe perfect for those who find fiery fare a tad too harsh. Try it with some crispy Brown Rice Tortilla Chips.

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Roasted Vegetables on Broiled Polenta

Roasted veggies on broiled polenta. Yep. Gluten-free delish.

I'm still shaking off the February blahs, so bear with me, intrepid g-free campers. Please accept this super easy recipe as a tiny gift. Make this celiac-friendly dish on a busy weeknight when you're cranky and tired or feeling lazy or simply and utterly couldn't be bothered to crack open a cookbook (never mind, actually shop for groceries) because all you really want to do is kick off your Rocket Dogs and sink down into your favorite viewing chair with a bowl of salted popcorn and a glass of Irish whiskey to watch A Scanner Darkly again- this time with the filmmakers commentary (not to mention the intuitive insight of Keanu and Jonathan Lethem). Dude. What more could a geek girl like me ask for?

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Roasted Red, Gold & Blue Potatoes

Roasting three colors of potato wedges makes for a tasty side dish.

Mornings have been bone-chilling frigid. The distant mountain peaks are snow capped, almost mystical against the deep-sea sky. The mesa behind us is still frosted white on the shadow side. Coyote tracks zigzag through the junipers. Yesterday, I watched a jackrabbit sprint across the western slope below our casita, his desert brown camouflage useless against the snow. I shivered and hustled to the kitchen to slice up potatoes.

Trader Joe's in Santa Fe had some of those trendy heirloom tri-colored potatoes this week, the sweetest little gems in purple-blue, red and gold. So, of course, Darling, we had to snag a bag to bring back home. We were both craving comfort food. 

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Pasta Smothered with Roasted Vegetables

A pan of glorious vegetables and garlic ready for roasting

It's the time of year for roasting. And this sweater-clad goddess couldn't be happier. Roasted vegetables are my favorite comfort food. I love my roasted veggies with unabashed passion. Balsamic vinegar, fruity olive oil and sea salt make for simple, fabulous roasting, complementing the caramelized sweetness of the vegetables with a perfect touch of salty-tart [and darling, who doesn't appreciate a little salty tart?].

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Crustless Quiche with Roasted Vegetables

A slice of gluten-free quiche loaded with roasted vegetables

Crustless Quiche with Roasted Vegetables Recipe

A short and sweet post today. Last night I made more roasted vegetables than we needed- just so I could use them today in a quiche. Nestled good-for-you goodies baked in a creamy, cheesy custard. What's not to love?

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Roasted Winter Vegetable Ragout with Shaved Parmesan

A simple warming recipe for oven-roasted stew or ragout. 

After an odd and uncharacteristic nod to spring the temperature has dipped again into chilly territory. The bird baths are frozen. No snow, but the moonlit sky was sharp last night in a brittle way it hasn't been for weeks.

We went to an extraordinary film late yesterday- one not to miss (though I fear it's circulating out of theaters already). Terrence Mallick's The New World. It's hard to put into words, because the experience of it is so, well, non-verbal. Like all of his other films it is visual poetry- lyrical, intuitive, non-linear, experiential. The Jungian in me can only say it beautifully evokes the Divine Feminine, the Heroine's Journey. Don't miss it.

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Roasted Vegetables in a Nest

Tender, sweet roasted vegetables in a nest of gluten-free pasta.

Last night was a night for roasting. There's nothing so easy as roasted vegetables. And nothing quite as tender and sweet. All those natural sugars softening and caramelizing into deep toned jewels of melting charred goodness. It's enough to soothe any gloomy girl's heart. Especially against-the-current girls who dream of Venice Beach and don jean jackets and flip-flops instead of downy winter coats and wool scarves.

Especially in February.

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Roasted Vegetable Cheddar Quiche

Gluten-free crustless quiche with roasted vegetables.

Roasted Vegetable Cheddar Quiche Recipe

I know what you're thinking. What do I do with a bowl of leftover roasted vegetables? Make a flourless gluten-free quiche, Darling. Forget the crust. You won't miss it. This little lovely is savory and perky all on its own. It's low in carbs. So what's not to love?

2 cups roasted vegetables (I used a medley of broccoli, zucchini, carrots, garlic, sweet potato, peppers)

4 oz. aged Cheddar cheese, grated

4 organic free-range eggs, beaten

1/2 cup light cream, Half and Half Cream (or non-dairy sub)

A pinch of nutmeg

A pinch of Old Bay Seasoning

10 sweet grape or cherry tomatoes, halved

Chopped basil or parsley

Pre-heat the oven to 375 degrees F. Lightly oil a 9-inch glass pie plate.

Layer the roasted vegetables in the bottom of the pie plate (I layer the potatoes first.) Scatter most of the shredded cheese over the vegetables.

In a large 4-cup Pyrex measuring cup, or mixing bowl, use a fork to beat the eggs with the cream, and add a pinch of nutmeg. Pour the egg mixture all over the veggies and cheese, allowing it to seep in. (I lightly press down a bit with a thin silicone spatula to make sure the custard mixture sneaks in to all the nooks and crannies.)

Press the cute little halved tomatoes all over the top; sprinkle a tad more of the remaining cheese; dust lightly with basil or parsley.

Bake the pie in the center of a pre-heated oven for 30 minutes, or until the center of the pie is set, and the edges are turning golden brown.

Set on a wire rack to cool for five minutes before serving. This allows the pie to settle, and makes it easier to slice and serve.

Serves 4 for dinner; 5-6 for lunch - light and tasty with a side of crisp greens or fruit salad drizzled in a raspberry vinaigrette.

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Karina's Notes:

Light cream has fewer carbs and almost no lactose, and makes a smooth and rich custard.

If you must be dairy-free, try using plain non-dairy yogurt and shredded vegan cheese.