Broccoli Soup

broccoli
onions, chopped
garlic, minced
butter
1-2 tbs flour or tapioca starch
1/2 cup whole milk or cream
chicken broth
salt and pepper

In a large boiler, steam broccoli, then drain. Add chicken broth to cooked broccoli and use an immersion blender to puree.
In a separate pan, saute onions and minced garlic in butter. Add 1-2 tbs flour and mix with fork. Add 1/2 cup whole milk or cream. Add this mixture to the broth/broccoli and continue cooking it on medium heat. The flour/starch mixture will help thicken the soup. Salt and pepper to taste. broccoli-soup

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Roasted Kohlrabi

4 kohlrabi bulbs, peeled and chopped
1 tbs oil
1 clove garlic, minced
salt and pepper
1/3 cup fresh grated Parmesan cheese

Preheat oven to 450.
Cut the kohlrabi into pieces, then toss it in a bowl of the oil, garlic, salt, and pepper. Spread it in a single layer on a baking sheet. Bake 15-20 minutes, stirring occasionally.

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Meatballs ‘with a twist’

1 pound ground beef
1 pound mild pork sausage
2 eggs
1 cup chopped onion
1/4 cup flour or almond meal (optional)

Mix all ingredients together. These meatballs can be fried on the stovetop or baked in the oven at 350.
We like to add the meatballs to a sweet & sour sauce made with grape jelly, chili sauce, and a splash of lemon juice. Add sauce and cooked meatballs to crockpot for an easy make and take.

Or if you prefer a more southern style meatball and gravy, here’s a gravy recipe: Remove fried meatballs, add 1-2 tbs flour to your pan drippings and mix while on medium heat. Add 1 cup cold milk and continue stirring until desired consistency. The gravy will thicken as it warms.

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Eggplant Salad

1 medium size Eggplant cut into small chunks
1 cup Grape Tomatoes halved or 2 medium size tomatoes chopped
1 cup Fresh Basil Leaves chopped
2 cups Chickpeas drained and rinsed
1/2 cup Feta crumbled or mozzarella
2 tsp Kosher Salt
1 tsp olive oil
1 lb ground beef, cooked (optional)

Preheat oven to 475
Mix all ingredients and bake for 30 minutes. Serve as is or over rice for hungry teens!

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Egg and Vegetable Frittata

6-12 eggs
milk or cottage cheese (optional)
sausage, bacon, etc (optional)
vegetables (onions, peppers, squash, or whatever you have on hand)
oil or lard

Preheat oven to 350
Heat oil in skillet. I prefer an iron skillet because I can transfer it directly to the oven to bake the quiche. If you don’t have an iron skillet, use what you have, but keep in mind you will need to transfer everything to an oven dish. Saute the vegetables in the oil. While the veggies are cooking, in a separate bowl, whisk the eggs. Add milk and cottage cheese to the eggs, if desired. These will make the quiche “fluffier” and will make more (if you have kids who are going to gobble it up). The number of eggs you need will depend on whether or not you add milk or cottage cheese. You can also add grated cheese and cooked meat to this mixture. My kids like it when I add cooked sausage.
Once your veggies are cooked, make sure there is still a little oil in the pan. Add more if needed, then pour the egg mixture into the hot oiled skillet on top of the veggies. Turn the temperature to low and allow the egg mixture to set for a moment.
Next, place your skillet in the oven and allow the quiche to finish cooking for about 20 minutes. Depending on the amount you have made, it may take a little longer. Generally the veggies and meats rise to the top of the quiche.

OPTIONAL PERSONALIZED MUFFIN METHOD
Pour the egg mixture into the muffin pan, then add the veggies and meats to each muffin.

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Eggplant Parmigiana

1 lb ground beef
1 lb eggplant, wash, and cut lengthwise
NOTE (if using Black Beauty eggplant, you’ll want to peel it also. We do not peel Ichaban Eggplant.)
1 egg, beaten
1/4 cup flour
2 TBS oil
1 cup spaghetti sauce
1 1/2 cup cheese

Preheat oven to 350.

Dip sliced eggplant into egg, then flour. Fry eggplant in hot oil until golden brown. Add additional oil if needed. Place fried eggplant slices in a baking dish. Sprinkle with cheese. Add a layer of sauce and meat. Continue alternating layers and end with cheese on top. Bake for 30 minutes or until cheese has melted and it’s heated through. Salt and pepper to taste.

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Squash Soup

4 cups cooked yellow or zephyr squash
2 cups chicken broth
1 cup whole milk
1 onion chopped
2-3 tbs butter
1-2 tbs flour

Cook 1 onion in 2-3 Tbs of butter. Add 1-2 Tbs of flour and mix with fork. Quickly add 1 cup of whole milk. Allow mixture to cook and thicken (about 2-3 minutes). Add 4 cups cooked squash. Add 1 1/2 to 2 cups chicken broth to thin. Remove from heat and use an immersion blender to puree squash and onions. Once blended, put back on stovetop until heated through and to desired consistency. Salt and pepper to taste.
hf-squash

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