Roasted Eggplant and Tomato Soup

6-8 ripe tomatoes, halved (or 2 14 oz cans of diced tomatoes)
1 eggplant, halved lengthwise
1 small onion, halved
6 cloves garlic, peeled
2 T olive oil
1 tablespoon chopped fresh thyme
4 cups chicken broth
1 cup half and half
3 1/2 ounces crumbled goat cheese (optional)
salt and pepper to taste

Preheat oven to 400 degrees. Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil. Roast in preheated oven until very tender and brown in spots, 45 minutes. Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes. Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.

Indian Curry Lentil Soup

1 whole large onion, diced
4 cloves of garlic, minced
1 piece (approx 2 inches) chunk fresh ginger, minced or grated
2 T butter
3 T Garam Masala (Indian spice, I've found it at Walmart and Dans)
1 can (28 oz) diced tomatoes
1 T sugar
1 t salt
1/4 t cayenne pepper*
2 cups green lentils
8 cups chicken broth
1 yellow/red/orange bell pepper, chopped (just don't use a green one)
1 cup of chopped carrots
1 C heavy cream
fresh cilantro bunch, chopped
chili pepper, minced*
salt and pepper to taste

Saute onion, garlic, and ginger in butter over medium heat until they start to sweat. Add Garam Masala spice and heat through. Add chili pepper, sugar, salt, and cayenne. Add bell pepper and carrots and saute for a few minutes. Add 8 cups of chicken broth and bring to a boil. Add lentils and cook for 15-20 minutes until lentils are soft and the flavors have melded. Add cream, cilantro (don't skimp here) and salt and pepper to taste. Enjoy!!!

*If you don't like a lot of heat (get out the kitchen), just do one or the other and not both cayenne and a chili pepper.

Sweet Potato Fries

These fries are tasty and healthy! Best of both worlds.


2 sweet potatoes
2 T olive oil
1 t salt
1 t ground pepper
1 t Lawry's seasoning salt
1/2 t ground red pepper

Preheat oven to 400 degrees.

Wash the sweet potatoes then cut them into matchsticks (skins and all). Put all the ingredients into a large ziplock bag and shake until the sweet potato fries are well coated. Spray a cookie sheet with cooking oil so the fries don't stick. Spread fries evenly and bake for 30 minutes then flip over with a spatula and cook for 30 more minutes. Fries should be soft on the inside and crispy on the outside. Can eat plain or dip in ketchup, ranch, or honey mustard sauce.

Black Bean Soup

Easy and tasty, makes great leftovers!

2 T oil
1 T butter
1 small onion, diced
2 carrots, diced
2 ribs celery, diced
2 cloves garlic, minced
1 t red pepper flake
2 26 oz cans black beans
6 C water or broth
cilantro
salt and pepper

Cook vegetables in oil until browned, add garlic, red pepper, and salt, cook 2 min more. Add black beans and water or broth, bring to a boil then reduce heat and simmer 20 min. Add a small handful of chopped cilantro. Garnish with sour cream and/or avocado.

Spinach Salad and Split Pea Soup

Split Pea Soup

This is by far the best split pea soup I have had. It has a rich flavor and the fresh peas and lemon make it bright and fresh.

1 C split peas, rinsed and soaked for 1 to 2 hrs
2 T olive oil
1 T butter
1 large onion, diced
2 carrots, diced
1 large celery rib, diced
1 t dried rosemary, chopped
1 t dried parsley
1 bay leaves
2 cloves garlic, minced
salt and pepper
1/2 t smoked paprika
2 C frozen peas
1 C half and half
zest and juice of 1 lemon

Cook vegetables and seasoning (except salt) in oil for 15 min or until browned, add garlic, salt and paprika and cook a few min more. Add the split peas and 6 cups water, stirring freqeuntly until water comes to a boil. Reduce heat and simmmer, covered, until peas have broken down, about an hour. Add the frozen peas and cook 2 mon more. Blend in batched until desired consistency, then add half and half and lemon, and more salt and pepper to taste.


Spinach Salad
Healthy and Delicious!

5-6 cups raw spinach, rinsed and dried
2 hard boiled eggs, chopped
1/2 small red onion, chopped
2-3 oz shredded swiss cheese
1 small can mandarin oranges, drained

Dressing:

1/4 C vegetable oil
2 T red wine vinager
1 t poppy seeds
splenda to taste
salt and pepper

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

• 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
• olive oil
• 1 tablespoon pure maple syrup
• Kosher salt and freshly ground black pepper
• 3 tablespoons dried cranberries
• 3/4 cup apple cider or apple juice
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 4 ounces baby arugula, spinach, or other dark greens, washed and spun dry
• 1/2 cup walnuts halves, toasted (I used some caramelized walnuts, they were delicious)
  
• 3/4 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the greens in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

*This recipe is from the Food Network. My friend brought it to a play date the other day and I loved it. I finally made it for myself tonight. It is so good!!!

Blueberry Smoothie

I love this smoothie, it's so easy and good, a perfect breakfast. If I have a banana on hand I throw that in as well.

3/4 cup frozen blueberries
1 cup light soy milk,(or skim)
1/2 scoop vanilla protein powder
1 4 oz. container non-fat light activia yogurt
2 T ground flax
1/4 c firm tofu