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Wednesday, March 3, 2010
Lunch For Tomorrow
Ancient Harvest Quinoa, spinach, string beans, and shrimp with a little diced garlic thrown in for good measure (cooked in broth).
Monday, March 1, 2010
Roasted Eggplant Soup
I had an eggplant that was just dying to be used before it went bad. Rather than the usual baking, I decided to make a soup and I was definitely not disappointed. Delicious, creamy AND low in calories/fat. This recipe is modified from one I had found in Bon Apetit. I apologize for the crappy pictures but the lighting in my kitchen was pretty terrible.
Roasted Eggplant Soup
Ingredients
* 1 lb Eggplant, quartered
* 3 medium Tomatoes, whole
* 1 small Onion, sliced
* 2 tbsp Olive Oil
* 4 cups Vegetable Broth
* 6 cloves Garlic, whole
* 1 tbsp Thyme, Fresh
* 1 tsp Salt
* 1 tsp Paprika
* 1 tsp pepper
Directions
Preheat oven to 400°F. Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes. Remove from oven. Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan. Add 3.5 cups broth and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes. Cool slightly.
Working in batches, puree soup in blender until smooth. Return soup to saucepan. Stir in more broth. Bring to simmer, thinning with more stock, if desired. Season soup with salt, paprika and pepper. Ladle into bowls.
Makes 4 small servings.
Nutritional information per serving:
Calories: 122 * Calories from Fat: 69.4 * Total Fat: 7.71 g * Cholesterol: 0.0 mg * Total Carbohydrates: 9.62 g * Fiber: 2.35 g * Sugars: 4.2 g * Protein: 2.93 g
Roasted Eggplant Soup
Ingredients
* 1 lb Eggplant, quartered
* 3 medium Tomatoes, whole
* 1 small Onion, sliced
* 2 tbsp Olive Oil
* 4 cups Vegetable Broth
* 6 cloves Garlic, whole
* 1 tbsp Thyme, Fresh
* 1 tsp Salt
* 1 tsp Paprika
* 1 tsp pepper
Directions
Preheat oven to 400°F. Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes. Remove from oven. Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan. Add 3.5 cups broth and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes. Cool slightly.
Working in batches, puree soup in blender until smooth. Return soup to saucepan. Stir in more broth. Bring to simmer, thinning with more stock, if desired. Season soup with salt, paprika and pepper. Ladle into bowls.
Makes 4 small servings.
Nutritional information per serving:
Calories: 122 * Calories from Fat: 69.4 * Total Fat: 7.71 g * Cholesterol: 0.0 mg * Total Carbohydrates: 9.62 g * Fiber: 2.35 g * Sugars: 4.2 g * Protein: 2.93 g
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