Harvest Time Broccoli & Cauliflower Soup

Harvest Time Broccoli & Cauliflower Soup

This was a really SIMPLE soup. It's a good one for the "first soup of the season" because of its speed and simplicity if it's a beautiful autumn day you can go and enjoy it without spending a chunk of your afternoon chopping soup veggies!

I just used what I had on hand...left over from a veggie tray from Evan's birthday.
So, a whole head of broccoli or cauliflower would be too much.

Heat a little EVOO in the bottom of a soup pot
Slice a leek or chop an onion
Sprinkle a little salt & pepper
Add a bay leaf and any other herbs you like
Cut up cauliflower and broccoli into small pieces
toss with the other veggies and herbs
Cube 1 white potatoe and toss it in.
Add chicken (or veggie) stock to cover
Let cook until potato is tender
Add 1/2 red bell pepper diced (for color).

Yup, that's it. Really.

Easy Refridgerator Pickles - 2 styles

Garlic Dills

1Qt Water

1/2 C Salt

1 C white vinegar

8-12 Pickling Cucumbers

Garlic & Dill to taste

1-2 Quart Size Mason Jars / Jars from Tomato Sauce or any Large container

(I used a plastic container initially and moved them to jars after I found some that would work)

Wash pickles, quarter and put in jars with garlic and dill.

Mix salt, water and vinegar and pour over pickles filling jars. (Any large jars will do.)

Leave pickles at room temperature for 3 days.

Refrigerate after that.

Sweet & Salty Slices (with mixed veggies)

sliced onions

green peppers, cut in strips

Green or Yellow Beans

Daikon Radish slices

AND

Enough sliced cucumber to fill a gallon jar (do not peel cucumbers)

4 c. sugar

3 c. vinegar

1/3 c. pickling salt (not iodized)

1 tsp. turmeric

1 1/2 tsp. celery seed

1 tsp. mustard seed

If you don't have a gallon jar you can also use Quart or Pint sized Mason jars...of course any jars will do as these will not be sealed.

Wash and slice veggies and put them in your jars.

(I made 1 jar with just yellow beans and onion slices, and put a mix of veggies in the other jars)

Mix sugar, vinegar and spices together in a pitcher or bowl with a spout until sugar is dissolved.

Pour liquid over vegetables in jar.

Mixture may not completely cover pickles, that's ok.

Refridgerate.

Ready to eat the next day.

Will keep all winter in refrigerator.

In the picture these don't look as yellow as they became later from the tumeric. They are both very yummy!

Summer Stacked Salad

*pictures added 9/11/09

As I was eating my lunch with some friends the topic of summer veggies came up.

I started to describe one of my husband's favorite summer meals last year....I called it Stacked Salad. It all started with an abundance of vegetables....doesn't it always?

Summer Stacked Salad
1 C mixed salad per person
1 Portobello Mushroom Cap per person
1-2 Large Beefsteak style Tomatoes ( Cut so that each person gets a 1/2 to 3/4 inch Slice)
1-2 Large Vidalia Onions ( Cut so that each person gets a 1/2 inch Slice)
1/4-1/2 cup grated mozzerella per person
Olive Oil
Balsamic Vinegar
Salt Pepper & Garlic Powder (or grill seasoning)
Chopped fresh parsley, thyme & oregano

Heat up a large skillet- cast iron if you have it.

As the pan is heating prepare your plates...
Put a cup of whatever salad greens or salad mix you are using on each person's plate.

Coat the bottom of the pan with olive oil and put in one mushroom cap and one onion slice per person starting the mushroom open side down. Sprinkle with salt/pepper/garlic powder or grill seasoning.

(My skillet lets me cook this for 2 people at a time.)

Let these cook for a few minutes then turn the mushrooms over. Drizzle a little more olive oil and balsamic vinegar, and seasoning and let them cook.
Give the onions a couple extra minutes then turn and season them.

Remove the Mushroom caps when they are starting to soften.
Place one on each plate on top of the greens, open side up.
Sprinkle 1/4- 1/2 cup grated mozzerella on top of the mushroom.

When the onions start to caramelize, place one tomato slice per person in the pan with the onions
and turn off the heat. Turn the tomato over so that it is evenly warm
Remove the Onion slices and place on top of the mozzerella on each mushroom add the tomato and a bit more cheese and the chopped herbs.

Drizzle with Olive Oil and Balsamic or good quality red wine vinegar.
We use Eden red wine vinegar and it has a phenominal taste! I prefer it to balsamic vinegar for salads.

Serve and savor! Who needs meat?!

Leana's Zucchini Gratin

Last summer during zucchini season, my friend Leana brought this dish over to dinner at least twice. My kids LOVED it, and it is EASY!!
So, on Fathers' Day this year, with several fresh zucchini from the Amish farmstand, I tried it out myself.

Leana's Zucchini Gratin
1 Tbsp Olive Oil
1 Medium Onion Chopped or Sliced thinly (preferably a sweet variety)
3-5 Small Zucchini cut in half and sliced into half-rounds.
Salt & Pepper to taste
Additional herbs optional
1/2 C shredded cheese of your choice

Warm a non-stick skillet and coat with the Olive Oil.
Toss in the onion add salt & pepper and stir to coat the onion with the olive oil.
Let the onion sweat for 3-4 minutes then add the Zucchini.
Cook the zucchini until it is tender - almost soft.
Toss in the Cheese, cover and let stand while the cheese melts.

Serve to very a very happy family!