Beet and Potato Soup

I updated this recipe and cooked it in the crock pot. The original recipe is here.

Two cups of red potatoes washed and chopped.
Two cups beets peeled and chopped
1 bunch green onions thinly sliced
1 garlic scape thinly sliced
4 cups chicken broth
1 1/2 cups skim milk
1 tablespoon lemon juice
Salt and black pepper to taste

Combine all ingredients except milk, lemon juice and salt and pepper in crock pot. Cook on low for 8 hours. Use blender or immersion blender to puree soup. Add milk, lemon juice and salt and pepper to taste.

Butternut Squash Ravioli/Black Bean and Squash Quesadillas

Adapted from Squash ravioli with sage cream sauce

Squash Puree:
1 medium butternut squash (or favorite winter squash)
3 tablespoons olive oil, divided
1 teaspoon kosher salt
¼ teaspoon black pepper
Pinch red pepper flakes
¼ cup low-fat ricotta cheese
¼ cup freshly grated Parmesan cheese, plus 2 tablespoons for garnish
Pinch freshly grated nutmeg
4 fresh sage leaves, coarsely chopped

Preheat oven to 375 degrees. Peel the squash, cut in half and remove the seeds. Place the squash pieces on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with kosher salt, black pepper and red pepper flakes. Bake for 30-40 minutes or until squash is tender. Place in a mixing bowl. Add the ricotta and Parmesan cheeses, nutmeg, chopped sage and remaining 1 tablespoon olive oil. Mash ingredients together with a potato masher. Set aside.

If you are making ravioli:

1 package egg roll or wonton wrappers
1 egg beaten with 2 teaspoons water

When using egg-roll wrappers or wonton wrappers, work with one sheet at a time, placing it on a work surface. Keep unused wrappers covered so they don't dry out. Use 1 sheet of the wrapper to make two raviolis. I used one wonton wrapper for each ravioli, folding it diagonally.

Scoop about one heaping tablespoon of the squash mixture for each ravioli onto the bottom half of the wrapper. Brush with egg wash around the filling and on the wrapper. Fold top half of the egg roll wrapper over the squash mixture. You can leave it square or crimp the edge; repeat with remaining filling. Press edges all around the filling to seal.

To cook ravioli: Bring a large pot of salted water to a boil. Working in batches, add the ravioli to the boiling water and cook for 3 to 5 minutes or until they float to the surface and the pasta is tender. Remove carefully with a slotted spoon.

For Quesadillas:
Use squash puree from above. Spread on tortillas, top with beans and Mexican cheese, such as quesadilla or queso blanco. Top with another tortilla and pan fry.

Spicy Carrot Soup with Cashews

1 pound carrots, peeled and sliced
2 cups water
1 onion, chopped
1 clove garlic, minced
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon ginger
1/4 cup chopped cashews

Cook carrots in water until very tender (about 10-15 minutes). Meanwhile cook the onion in non-stick spray until they begin sweat and turn translucent. Add garlic and spices and continue to cook until onions are done.

Combine carrots and onions and puree in blender or with immersion blender.

Top with cashews and serve.

Makes about 4 servings.

Cauliflower and Ham Tart

Adapted from the Bon Appétit Vegetables cookbook.

1 sheet of pastry crust (or homemade if you're so inclined)

1 cup of whipping cream
1 cup skim milk
2 eggs
2 egg yolks
1/2 cup grate Parmesan cheese
1 large cauliflower cut into florets (about 2 cups, heaping)
1 cup diced smoked ham

Press crust into 10-inch quiche pan. Bake for 15 minutes until lightly browned according to package directions.

For filling, combine cream, milk, eggs, yolks, and Parmesan in mixing bowl. Mix thoroughly.

Bring salted water to boil. Reduce heat to medium and add cauliflower and cook 3 - 5 minutes until barely tender. Drain thoroughly.

Distribute ham and cauliflower over crust. Pour egg mix over top. Bake at 350 for 40 -45 minutes until knife inserted in center comes out clean.

Broccoli Carrot Chicken and Rice Curry Soup

7 cups water
5 teaspoons chicken bouillon
1 large head broccoli
3 carrots
2 teaspoons curry
½ teaspoon ginger
1 skinless boneless chicken breast cut into pieces

Combine all in a slow cooker. Cook on low 7-9 hours.

5-Spice Lentil Soup

1 cup dried brown lentils
2 ½ cups water
1 tomato diced
1 red pepper diced
1 leek sliced
1 teaspoon 5-Spice Powder

Combine all in crockpot and cook on low for 8 hours.

Ricotta Pesto Pizza Pie

1 roll frozen pizza dough, thawed and rolled out into 15 inch circle

1/2 cup fat-free ricotta
1/4 cup pesto
1/8 cup pizza sauce
1/2 cup fat-free mozzarella
chopped zucchini (about half a large one)
chopped mushrooms, about 5 large
quartered cherry tomatoes, about a cup

Bake pizza crust for about 10 minutes at 400 degrees. Remove from oven and top with ricotta mixture. Spread pizza sauce on top. Add cheese evenly and then top with vegetables. Return to oven and bake another 10 - 12 minutes until cheese is melted and golden brown.