Late Summer/Early Fall Roasted Veggies from ZOOM Cooking Class on 9/24/21

Early last week I reviewed Serving Up the Harvest by Andrew Chesman on www.menupause.info.  (Put the cookbook name in the SEARCH box in the lower right hand corner of my Home Page.) I have included as many of the items from her list in the cookbook that I liked or were available, with the emphasis on fresh and organic. Since this is a cooking by the strings-of-your apron recipe, feel free to add or subtract items you dislike & use more or less of the items to your taste and appetite. I also added spices & other items I use in my cooking, like garlic and ginger.

P.S. I had planned on doing a separate posting on diet and menopause, since September is Menopause Awareness Month, but I realize that the most important piece of information I have learned about food and menopause is to eat an alkalizing diet, which means mostly plant-based, since meat, dairy, grains and beans are for the most part, acidifying. So I recommend that you subscribe to www.saveourbones.com and check out Vivian Goldschmidt’s excellent information and alkalizing dishes. (I plan to review her e-book, Bone Appetite and will continue to create plant-based recipes that reflect more alkalizing ingredients. Also,if you GOOGLE Menopause Awareness Month, you will find more information about this natural process for women. Menopause is not a disease, so instead of calling these changes symptoms, I just call them changes and we can adjust our diets, exercises, and behavior to adapt gradually to these changes and move into PMZ, post-menopausal zest!

Enjoy!

Late Summer Early Fall Roasted Veggies over Fresh Greens


          Ingredients (Organic preferred)

Veggies:

Purple eggplant (salted for 10 minutes, rinsed and patted dry)
Bell Pepper (red, yellow or orange)
Fennel bulb
Okra or zucchini
Sweet Potato
Leek or Onion
*Corn Kernels (optional)
Fresh Greens (I used Org. Spring Mix)

Oil & Spices:
Garlic, Ginger, Curry powder or other spices of your choice
Avocado Oil (Spray or toss with the oil)
Salt (optional)

* I could not find organic corn (even though it is on the Clean 15, I wanted organic), so I purchased org. corn kernels in a can with no BPA lining and no GMO corn.  (Go to the Environmental Working Groups’s www.ewg.org for the Dirty Dozen and Clean Fifteen list of foods.)

 

Directions:

  1. Make sure all the vegetables are washed well and dried. (They roast better if they are not wet. Place pieces directly on cookie sheet, lightly oiled, as you wash and cut them.)
  2. Slice the salted, rinsed and dried eggplant into bite-sized chunks or slices.
  3. Slice bell pepper and remove white veins and seeds and slice or cut small chunks into bite-sized pieces.
  4. Slice fennel into strips.
  5. Slice zucchini into bite-sized pieces or cut okra pods in half.
  6. Slice sweet potato and leek/onion thinly.
  7. Add 1-2 sliced garlic and ginger pieces and any spices you are using and toss with veggies. Add oil and toss again, adding salt if you choose to.
  8. Place the tray in the oven and turn on broil. Broil for about 5 minutes and then turn veggies over. Broil another 5 minutes or to desired crispness. The closer the tray is to the broiler, the less time you need, so I check my veggies every 3 or 4 minutes to be sure they aren’t burning. (*If using corn, add during the last part of the grilling.
  9. Remove broiled veggies from cookie sheet and place on a bed of fresh, organic greens washed & dried, tossed with a dressing of your choice. (Or serve over cooked quinoa or rice that you start to make before you broil/roast the veggies.)

NOTES: Keep in mind that the veggies shrink, so what may look like a lot on the tray will be reduced to about 1/2 to ¾ of what you started with. This dish can be served hot or cold. I usually make enough to have them hot over the greens for dinner and then the next day toss them into my lunch or dinner salad, both chilled, adding some dressing.

P.S. For a complete meal in a dish, I add roasted tofu on a tray below the cooking sheet for the vegetables. The tofu can also be served hot or cold, tossed with some tamari soy sauce (Tamari is made without wheat).  If you are not a vegetarian, feel free to add cooked chicken or fish.

Also, this class fell on Succoth, my favorite Jewish holiday when an outdoor booth (sukkah) is decorated with fruits & veggies!

Very fitting!

 

ZOOMING in on Serving Up the Harvest by Andrea Chesman

My fall ZOOM cooking classes will be to choose one cookbook to review and cook one or two recipes from the book itself or my own recipe(s) inspired by the book. For my first class I chose Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables by Andrea Chesman, an avid gardener who loves to cook what she grows.

Here is the ZOOM link to the class, sponsored by New Horizons Senior Center (www.newhorizonsseniorcenter.org) in Narberth, PA
on Friday, Sept.
24th @ 10:30-11:45 am EST. Please join us!

https://us02web.zoom.us/j/89407280194

Meeting ID: 894 0728 0194

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This wonderful cookbook, while not vegetarian, is filled with many,many veggies as the cover picture and subtitle indicate, is divided into seasons rather than chapters. These are the categories:

1. Spring into Summer
2. Early to Mid-Summer
3. Mid- to Late Summer
4. Fall into Winter

Since summer is ending (the Fall Solstice is on Wednesday), I chose #3, Mid-to Late Summer. The author writes about and provides several recipes for each vegetable: artichokes, celery & celery root, chiles & peppers, corn, eggplant, fennel, okra, shell beans, sweet potatoes, and tomatoes. The author notes that some summer veggies are still available in early fall, such as zucchini, so for a few weeks into the fall, you may also be reaping summer veggies.

Additionally, Chesman gives us interesting information about each vegetable as well as Kitchen Notes that help in the preparation of each vegetable. For example, artichokes are first on the list in  the mid-to late summer category and we learn how many minutes to cook them, depending on whether they are steamed, braised, grilled, or roasted. Very handy! There is also a page called: “Artichoke Facts & Fiction,” which gives a bit of history and interesting facts, such as the fact that Marilyn Monroe was named the first Artichoke Queen in 1948.

There are four recipes for artichokes and I made the first one last week and enjoyed the flavor. I plan to make it for class, so here is the recipe for braised artichokes that serves 4. (I will just make one large unless I can find small ones.)

3- 6 large, 8 medium, or 12 small artichokes
3 tablespoons butter or olive oil
2 garlic cloves, minced, or 1 shallot, minced
1 tablespoon minced fresh herbs (tarragon, chervil, basil, thyme, summer savory, alone or in any combination)
(Optional)
1 cup vegetable or chicken broth (page 8 or 9)*
1/2 cup dry white wine
salt and freshly ground black pepper

* I make my own vegetable broth

1. If you are using large or medium-sized artichokes, trim away the tough outer leaves, peel the stems, cut into quarters, and remove the choke. IF you are using small artichokes, simply peel off the tough outer leaves and cut into halves.

2. Melt the butter in a large, deep skillet over medium heat. Add the garlic and until the garlic turns pale gold, about 3 minutes. Add the artichokes and sauté, turning the artichokes until they are well coated with the butter, for 5 minutes. Add the herbs, if using, broth, and wine. Being to a boil, cover, reduce the heat, and simmer until tender, stirring occasionally, 15 to 30 minutes.

3. Transfer the artichokes to a serving dish with a slotted spoon. Raise the heat under the remaining braising liquid and cook until the sauce is slightly thickened and syrupy, 1 to 2 minutes. Season to taste with salt and pepper, pour over the artichokes, and serve.

My Note: I will start the class recipe before class so the artichokes will be almost cooked, since they take 15-30 minutes. I also hope to make roasted veggies using as many as the above mentioned veggies as I can find organically grown or on the Clean 15 from the Environmental Working Group’s list.

 

Serving Up the Harvest is published by Storey Publishing in Massachusetts. Their mission is to publish “practical information that encourages personal independence in harmony with the environment.”  (I applaud their mission! es)