Friday, August 13, 2010

Eggplant, Zucchini and Tomato Casserole

Inspiration for this is from the garden, obviously.  All the veggies were fresh off the vine. I'm up to my neck in ripe tomatoes!

Eggplant, Zucchini and Tomato Casserole

3 medium eggplant, sliced thin
2 medium zucchini, sliced thin
several large tomatoes, seeded and diced
olive oil
grated parmesan cheese
1/4 cup vegetable broth

Preheat oven to 375°.

Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass baking dish coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle olive oil evenly over vegetables, sprinkle with salt and pepper.

Combine breadcrumbs, cheese and next 4 ingredients; sprinkle half over the tomato layer. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Pour broth over top. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.

Monday, August 2, 2010

Roasted Poblano, Avocado and Cucumber Soup

Long time, no post. I apologize.  I've been fairly uninspired in the kitchen lately, relying mainly on good, old staples.

But now that the garden is producing more than just salads, it's time to get back in the kitchen. Tonight's dinner is inspired by a recipe by Food & Wine, an abundance of cucumbers from the garden and wanting to do something with them other than yet another salad, and a husband who made gagging noises at the idea but who is, conveniently, at soccer tonight.  He doesn't know what he's missing.

Roasted Poblano, Avocado and Cucumber Soup

2 medium poblano, cored and seeded and cut in half
3 cloves garlic
5 medium cucumbers, peeled, seeded and chopped
4 avocados, chopped
~4 cups chicken broth
~3 tsp hot curry powder
dash of tumeric
dash of saffron
1 tbsp lime juice (or to taste)
salt to taste
cilantro to taste

Preheat broiler to 500*.  Line a baking sheet with tinfoil, spray with cooking spray.  Place poblano halves skin-side up.  Broil 5-10 minutes or until skin is charred.  Remove from oven, let cool. Remove the skin and coarsely chop.

Heat a large stockpot over medium heat.  Add olive oil and heat thru.  Add garlic and sautee until lightly browned, about 2-3 minutes.  Add poblano and sautee about 5 minutes.  Add curry powder and toast until fragarant.  Add broth, cucumbers, and avocado; cover.  Bring to a boil, reduce heat to a simmer.  Simmer 10 minutes.

Using an immersion blender, puree the vegetables until smooth, adding more broth if necessary to maintain texture.  Add in spices and lime juice to taste.  Simmer another 5-10 minutes.

This soup can be served hot or cold, depending on your preference.