Zucchini Parmesan

I love eggplant parmesan, but it doesn't love me!  I saw a recipe that encouraged me to come up with this recipe.  It turned out delicious!!

2 TBSP rice bran oil
3 cups zucchini, chopped (if using a huge zucchini, scrape the seeds and spongy center out before chopping)
1 - 2 cups spelt flour
garlic salt
cracked pepper

1 14.5 oz can stewed tomatoes with oregano and basil
2 cloves garlic, minced
1 tsp salt

1-2 cups mozzarella, depending on how cheesy you want it*
1/4 cup parmesan cheese*
1 TBSP dried basil or 2 TBSP fresh basil, chopped

Preheat oven to 350F.  Over medium high, heat oil in a 10" oven safe skillet.  In a bag, combine the spelt flour, garlic salt and pepper.  Dredge the zucchini, shaking off the excess (I poured it in a colander and shook it so the excess flour went into a bowl).  Saute the zucchini (reducing the heat if necessary) stirring occasionally until browned on all sides, approximately ten minutes.  Drain off any excess oil.  Put the zucchini in an even layer in the original skillet (don't wash).  Meanwhile add the tomatoes, garlic and salt to a blender or food processor, pulsing a few times to combine and break down the tomatoes slightly.  Pour the tomato sauce evenly over the zucchini.  Sprinkle the mozzarella, parmesan and basil on top.  Place the skillet uncovered in the oven for approximately fifteen to twenty minutes until the cheese is slightly brown and the dish is bubbly on the edges.  Eat alone, with noodles or Italian bread.  Serves 2-4 depending on who's eating.  If it's a teenager, this may only be enough for one!! 
*To make this recipe dairy free, use almond or rice mozzarella in place of the mozzarella and parmesan.

Cream of Celery Soup

I got this out of my Vitamix cookbook and have made it several times. I always have some in the refrigerator so I can just heat up a bowl!

2 1/2 cups chicken broth (I used vegetable)
1/2 small onion, peeled
4 cups (480g) celery, chopped
1/3 cup (45g) parsnips, scrubbed and chopped
1 small potato, scrubbed, baked (I omitted)
1 garlic clove, peeled
1/8 t pepper
1/2 t salt
1/4 cup half&half, heavy cream or milk (I used sour cream once and greek yogurt another time)

Place all ingredients except the half&half in the vitamix container in the order listed and secure the lid. Select Variable 1, turn the machine on , quickly increase the speed to variable 10 and then to high. Blend for 6-7 minutes until heavy steam escapes from the vented lid. reduce speed to variable 4 and remove the lid plug. Add half&half through the lid plug and blend an additional 15 seconds.

If you don't have a vitamix, you can probably use a regular blender to blend the ingredients and then cook on the stovetop to heat through. I would probably blend again at the end to make sure the soup is well blended. This is soooo good and has fantastic flavor!!

Roasted Garlic

Serves: 2

1 head of garlic

1 Tbsp olive oil

1/4 tsp salt or to taste

Dash freshly ground black pepper

Preheat oven to 350F. Slice head of garlic in half horizontally, so that you slice all of the cloves in half. Place halves on a piece of aluminum foil that is large enough to wrap around the whole head of garlic, about 12x12 inches. Drizzle oil on the garlic and sprinkle garlic with salt and pepper. Put halves of garlic together and bring foil around garlic so that it looks like a big Hershey's kiss. Bake for 1 to 1 1/2 hours or until soft and golden. Serve as a spread on bread or in a recipe that calls for roasted garlic.

Tip: Bake at the same time you are baking something else that takes a while to cook, such as, a roast, lasagna, etc.