Flowfit

Yesterday at Healthy Snack we served broccoli, cauliflower and carrot sticks along with cheese wiggles (new white cheese curd-like thingies) and crackers.  The grades JK to 5 loved all aspects of the snack, however, the six, sevens and grade eights dissed ALL the veggies.  Really!! This is the second week in a row our fresh veggie offerings have been met with harrumphs and grumbles….I have no idea what has changed!  Hopefully this is only a temporary set back.  Perhaps it is time to survey these grades… ask them what has changed?

Sigh…

Thankfully none of the food goes to waste.  We do pass any leftovers to the Halton Women’s Shelter, who are always happy to receive our produce.

Speaking of waste… I really do not like to see food going to waste.  I am one of those people who thinks of starving children every time I throw food in the recycle bin.  I can still hear my mother repeating over and over again….”do you know how many starving children there are in this world that would give their right arm for that food?!!”

Ah-hem

In keeping with that thought, I couldn’t throw out the broccoli stems left from the lovely flowerettes cut for the children’s snack now could I?  Nope.  I bagged em up, brought em home and made soup!  And Broccoli Stem Soup was born!  YUM!

Broccoli Stem Soup:

• broccoli stems, peeled and rough chopped
• onion
• celery (I used celery root)
• potato
• garlic
• broth
• extra virgin olive oil
• sea salt and cracked black pepper

No measurements here.  Into heated heavy bottom pot add olive oil, onion and celery.  Cook for 5 minutes.  Add garlic and cook for another minute.  Add broccoli and potato.  Cover whole lot with enough broth so that nearly all veggies are submerged.

Bring to boil, stir and reduce heat to medium low.  Cover and cook for 45 miinutes or until all veggies are soft.  Remove from heat and puree (I use a hand blender but you can use your blender if you prefer – if using blender you must let it cool further).

That’s it!  Ladle it up, add salt and pepper to taste, serve with fresh bread, pitas or croutons and side salad.  Dinner is served!  And nothing went to waste )

YUM!

I currently have an over abundance of potatoes and onions.  What do you do with a bunch of potatoes and onions?!  Make Rosti, that’s what!

Traditionally a Swiss farmer’s breakfast and made strictly with potatoes, this dish is now mostly served as a side and can include many other ingredients.  I had carrots and squash on hand and wanted something less starchy than strictly potatoes.  Here is my updated version.  The addition of squash makes it taste a little sweet.  The texture is outstanding!
Vegetable Rosti:

serves 4-6

• 3 red potatoes
• 1 medium sized carrot
• 1/4 buttercup squash
• 1 medium cooking onion
• 2 green onions
• handful fresh finely chopped parsley
• 6 tbsp butter (I used earth balance)
• extra virgin olive oil
• sea salt and fresh cracked black pepper

before the flip

Grate potatoes and wrap in clean tea towel.  Squeeze to remove excess water.  Leave in towel and grate carrot, squash and onion.  Add to bowl grated potato, carrot, onion, squash and finely chopped parsley and green onion.  Add salt and pepper to taste.  Mix well with hands.

Heat saute pan to medium and add 1/2 the butter with a couple hits of olive oil.  When it starts to bubble, add rosti mixture, pressing down with spatula.  Cook for 15 minutes, pressing down every 5 minutes or so.

sliding back into the pan

Once 15 minutes have passed, give the pan a gentle shake to ensure a crust has formed and the rosti has loosened itself from the bottom of pan.  Use a large dinner plate, cover pan, and invert (flip) to remove rosti from pan.  Add remaining butter and more olive oil to pan – again, when it bubbles, gently slide rosti from plate, into pan cooked side UP.  Continue to cook for another 10 minutes.

To serve, cut into pie like slices.  Great on it’s own or served as a side or with a salad.  I like mine with a bit of lemon squeezed on top.

YUM!

This is one of those recipes I’ve been making for what seems like my entire life.  It’s a great side that everyone loves.  The taters get all crunchy on the outside and fluffy on the inside.  The rest of the root veggies carmelize into their own beautiful sweetness.

Destined to be one of your favs!

Roasted Root Veggies

Serves 4

• 2 yukon gold potatoes, cubed (peel can be left on or off depending on your preferance)
• 2 large carrots, peeled and cubed
• 3 large parsnips, peeled and cubed
• 2 meduim sweet potatoes, peeled and cubed
• 3 tbsp olive oil
• 1 large cooking onion, diced
• 2 cloves garlic, grated or pressed
• Sea salt and fresh cracked pepper to taste
  

  mix em up and put em in the oven!

Preheat oven to 420 degrees.  Place chopped veggies on large cookie sheet and pour oil over top, add pepper.  Reserve garlic and salt for later. Using your hands (best tools ever!), toss about to ensure everything is well coated with oil.  Place in oven and cook for 20 minutes.  Remove from oven, an flip and mix.  Add garlic and salt.  Return to oven and cook for another 20 to 30 minutes – flipping and mixing once or twice during cooking.  Sprinkle with a little extra salt when finished.

YUM!

TIPS – I used baby purple onions this time instead of regular cooking onion as I had a bunch of them in my Plan B box.  They added a wonderful sweetness!