This is perhaps the best soup I have ever made.  My only regret was skipping the fresh basil.  It has a minestrone flavor, yet the feel of a chicken soup.  The organic fingerling potatoes really added pizazz.

INGREDIENTS

• 2 lbs onions
• 1 lb shallots
• 3 lb red peppers
• 6 plum tomatoes
• 1 container of grape tomatoes
• 1 lb mixed fingerling potatoes
• 1 celery heart
• 1 large turnip
• 3 parsnips
• 1 bunch curly parsley
• 2/3 box of fresh oregano
• 5 -6 large basil leaves or 1 tbsp dried
• 3 Bay leaves
• 1 turkey breast, grilled or smoked (~ 3lbs) and chopped into soup-size chunks
• 2 lbs carrots
• 1 clove garlic, plus a few extra petals
• Olive Oil
• Sea Salt
• 2 tbsp Fresh ground pepper
• Pepper
• 1 tbsp thyme
• 1 Sprig Rosemary

DIRECTIONS

1. Make vegetable purees (this can be done several days ahead of time)
   1. Onion
      1. Cut all but ½ pound into eigths, removing the skin
      2. Place on foil, and drizzle with olive oil
      3. Roast for 60-90 minutes on 350, or until dark brown and caramelized
   2. Shallots
      1. Quarter each shallot, removing the skin
      2. Place on foil and drizzle with olive oil
      3. Roast for 20 - 30 minutes on 350, or until dark brown and caramelized
   3. Red peppers
      1. Remove the seeds and top, and cut each pepper in half
      2. Place on foil and drizzle with olive oil
      3. Roast for 20 - 30 minutes on 350, or until the skin starts to blacken in some places
      4. After the peppers have cooled, remove the skin
   4. Tomatoes
      1. Quarter the plum tomatoes and remove the rough end
      2. Place on foil and drizzle with olive oil
      3. Roast for 20 - 30 minutes on 350, or until the tomatoes start to brown on the outside
   5. Garlic
      1. Remove garlic petals from the clove
      2. Place on foil and drizzle with olive oil
      3. Roast for 10 -20  on 350, or until the petals are squishy when lightly squeezed
      4. Remove the shell when the garlic has cooled
   6. Make purees
      1. Put Onions, garlic and shallots into the blender and puree
      2. Repeat with the tomatoes and peppers
      3. Add all olive oil from roasting, and a few drops of water if the blender has trouble pureeing
2. Make the stock
   1. Heat a 10 quart stock pot on high heat, ⅔ filled with water and a tsp of salt
   2. Process vegetables
      1. Peel 4 carrots and the parsnips.
      2. Chop turnip into chunks
      3. Remove onion peel from remaining onion and 3 petals of garlic
      4. Chop the top from the celery
   3. Add the vegetables from the prior step, along with the bay leaves, 2 tbsp olive oil, and bone from the turkey breast (if available) to the water
   4. Cook for about 30 minutes
      1. Remove the turnips first, when squishy
      2. Remove other vegetables as they become squishy
      3. Leave only the bay leaves
3. Process remaining vegetables
   1. Carrots: Peel and chop into coins
   2. Celery, Potatoes: Chop into soup-sized chunks
   3. Grape Tomatoes: Wash (wash everything else too!)
   4. Oregano: Remove leaves from the stem
   5. Parsley, Basil: Dice
   6. Rosemary: Remove from the stem
4. Cook soup on medium-high heat 
   1. Add all processed vegetables from step 3, except for ⅓ of the oregano and parsley
   2. Add Thyme
   3. As the soup reaches a boil, slowly add the purees and cook for about 5 minutes
   4. Reduce the heat to medium low, add the turkey, and allow soup to simmer for 20 - 30 minutes
   5. Add remaining herbs, and allow soup to cool slightly
   6. Add salt and pepper to taste, making sure to stir the soup well while tasting

Onion rings are a timeless comfort food classic, yet do not exactly fit in well with "healthy eating".  However, I am here to inform the world that non-fried, tasty onion rings do indeed exist!  Here is a recipe that can be made two ways: All buttermilk or half buttermilk, half egg whites. 

The all buttermilk version is easier, and tastes great.  The use of egg whites does add an extra element of crunch, but also is trickier to pull off without a helper, as the egg whites loose volume quickly.  Keep this in mind.  Also, make sure to coat the onion rings with panko well, even if it means manually pressing panko into the onion ring.  You'll thank me later!!

INGREDIENTS

• 4 large Vidalia onions, cut into 1/2-inch-thick-slices
• 2 cups Buttermilk
• 2 cups whole-wheat flour
• 2 cups whole-wheat panko breadcrumbs
• 4 large egg whites (optional)
• Salt and freshly ground black pepper
• 1/4 tsp Cayenne pepper
• Nonstick cooking spray

After an exhilarating New Years Eve with Phish, a hearty, healthy meal was in order.  My freezer happened to have a pound of wild shrimp, and lobster tails were on sale.  Paella became our New Year's Day destiny.  I used a recipe by Tyler Florence, and substituted brown rice and fresh tomatoes and bell peppers.  The recipe came out fantastic! 

In addition to Paella, I also created a low carb Paella Salad, using baby spinach, minced parsley, ground pepper and the different proteins in the paella.  A small side of rice is included on the side.

INGREDIENTS

• Spice Mix for chicken
  
  • 1 tablespoon sweet paprika
  • 2 teaspoons dried oregano
  • Sea salt and freshly ground pepper
• 1 (3-pound) frying chicken, cut into 10 pieces
• 1/4 cup extra-virgin olive oil
• 2 Turkey chorizo sausages, thickly sliced (purchased at Whole Foods)
• Kosher salt and freshly ground pepper
• 1 Spanish onion, diced
• 1 Bell pepper, diced
• 4 garlic cloves, crushed
• Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
• 2 pounds fresh tomatoes, diced
• 4 cups short grain Brown rice
• 6 cups water, warm
• Generous pinch saffron threads
• 1 dozen littleneck clams, scrubbed
• 1 pound jumbo shrimp, peeled and de-veined
• 2 lobster tails
• Lemon wedges, for serving
• Large Paella pan or wide skillet

DIRECTIONS FOR SPICE MIX FOR CHICKEN

DIRECTIONS FOR PAELLA

LINKAGE

1. http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-paella-recipe/index.html

Huevos Rancheros is classic Mexican breakfast fare consisting of a fried egg on top of a corn tortilla, covered with salsa.  My parents occasionally ordered this delicious dish when we lived in New Mexico, despite the grease factor.  Traditional Mexican fare has never been known for being healthy.  My mom always looked for ways to lighten up dishes without sacrificing flavor.  This recipe is a tribute to the original, using many of my mom's tricks.

First, instead of fried eggs, use either 2:1 or 3:1 mixture of egg whites to yolks for an omelet.  Whisk the eggs to add air, creating a light and fluffy omelet.  The omelet is also stuffed with sauteed veggies for added taste and texture, and placed on top of a flour tortilla.  Also, good salsa is a must.  I decided to make fresh Fire Roasted Salsa, and was not disappointed.  A lightly sauteed mix of home fries, onions and red peppers provides the perfect accompaniment, and brings the meal together.  This new take on a classic dish will satisfy the taste buds without packing on the pounds.

HUEVOS HEALTH-CHEROS INGREDIENTS

Yield: 1 omelet

4 egg whites  (Use yolks to make Lime curd)
2 eggs
Olive Oil
1/3 cup diced veggies of choice (I chose mushrooms)
1 petal garlic, minced
1/4 cup diced onions
Sea Salt
Pepper
1/2 cup Fire Roasted Salsa or salsa of choice
1 flour tortilla 

HOME FRIES INGREDIENTS

Yield: 1 large or two medium sized servings

 2-3 large yukon gold potatoes
1/2 red bell pepper, diced
 1/4 cup diced onions
1 petal garlic, minced
Olive oil
Sea Salt
Pepper

DIRECTIONS

1. Home Fries
   1. Spray a skillet with cooking spray, and place over medium high heat
      1. Add 1 tbsp olive oil, 1/4 cup water, garlic, onions, salt and pepper, and cook until water is gone
      2. Add potatoes and red peppers, then cook on medium heat until the potatoes are golden brown, about 20 minutes.
2. Omelet
   1. Spray skillet with cooking spray, and place over medium high heat
      1. Add 1 tbsp olive oil , 1/4 cup water, garlic, onions, salt and pepper, and cook until water is gone
      2. Add veggies, and cook until onions are brown and beginning to caramelize
      3. Set aside
   2. Place eggs and egg whites into a bowl, and whisk for 2 minutes
   3. Spray a 10 inch skillet with cooking spray, and place over burner on medium high heat
      1. Add egg mixture when skillet is warm.
      2.  As the egg starts to set, tilt the pan and lift the edges of the omelet to distribute more egg to the hot surface.
      3. Add veggies, then fold omelet.  Remove from heat.
   4. Prepare a plate with a folded tortilla, and place omelet on top.
      1. Drizzle salsa on top of the omelet
      2. Add home fries and a side of salsa.  Garnish with extra cilantro.

Blackberries are the center piece of this sinister halloween themed treat.  The cupcake is made with a spooky blackberry puree, filled with a hair-raising blackberry lime curd, and topped with a frightful lime frosting, along with eerie blackberry puree and creepy goji berries.  These cupcakes are almost too scary to eat.  Be warned!!

The inspiration behind this dessert is a bluegrass traditional, Blackberry Blossom.  My introduction to this legendary tune is none other than the String Cheese Incident.  Here is a particularly juicy version that pairs well with this terrifying treat.

SPOOKY BLACKBERRY CUPCAKE INGREDIENTS

8 large egg yolks (room temperature)
1/3 cup buttermilk (room temperature)

4 cups sifted cake flour
2 cup sugar
2 tbs baking powder
1 tsp salt

24 oz frozen bag of blackberries or four 6oz boxes fresh blackberries
16 tbs unsalted butter (room temperature/softened)
goji berries (I bought .15 lb from Whole Food Bulk section)

FRIGHTFUL LIME ITALIAN MERINGUE BUTTERCREAM INGREDIENTS

Meringue
5 egg whites
pinch salt
1/2 tsp cream of tartar (if not using a copper bowl)
2 ounces (1/4 cup) caster sugar

Syrup
8 ounces (1 cup) caster sugar
1/4 cup water

Butter, 1 lb., unsalted, and soft
3 tbsp lime zest
1 tsp lime juice, optional

HAIR-RAISING BLACKBERRY LIME CURD INGREDIENTS

300g or 11oz blackberries, fresh or frozen
10 medium sized eggs
150g or 10 1/2 tbsp unsalted butter
150g or 2/3 cup caster sugar
3 tbsp lime zest
2 tsp lime juice

DIRECTIONS

1. Curd
   1. Put the blackberries in a pan with 100ml water.
      1. Bring this to the boil and then turn it down to a simmer
      2. Cook them for 10 minutes until the berries have softened.
      3. Take them off the heat and sieve everything into a large bowl, discarding any seeds, to make a smooth sauce.
   2. Add 5 whole eggs and 5 egg yolks into a heavy-based pan and give them a good stir to break up the yolks.
      1. Use the 5 egg whites for the frosting
      2. Stir in the caster sugar and juice from the lime.
      3. Add the butter and then put this over a low heat.
      4. Add the blackberry sauce and cook this mixture over a low heat stirring continuously with a wooden spoon.
         1. It’s ready when it coats the back of the spoon thickly.
      5. Take the pan off the heat and stir in the lime zest
   3. Put the curd into a bowl for the fridge
      1. Place wax paper over the top to prevent skin from forming
2. Puree
   1. Place defrosted or fresh blackberries in the blender, and puree
   2. Strain mixture through a fine sieve, removing all seeds
      1. They can be unpleasant to chew in a baked good
   3. Divide mixture into:
      1. 1 cup for cupcake batter
      2. 1/4 cup for decoration
3. Cupcakes
   
   1. Preheat the oven to 300 degrees.
   2. Place 24 foil liners into muffin tins.
   3. In a medium bowl lightly combine
      1. the yolks
      2. 1/3 cup buttermilk 
   4. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
   5. Add the butter and 1 cup blackberry puree.
      1. Mix on low speed until the dry ingredients are moistened.
      2. Increase to medium speed (high if using hand mixer) and beat for 1.5 minutes to develop cake’s structure.
      3. Scrape down sides.
      4. Gradually add egg mixture in 3 batches, beating for 20 seconds after each addition.
      5. Scrape down sides.
   6. Fill prepared muffin liners with batter, about 1/2 to 2/3 full
   7. Bake for 22-27 minutes or until a tester inserted near the center comes out clean
      1. Rotate pans once
      2. When baking is complete, the cupcake should spring back when pressed lightly in the center.
      3. Let the cupcakes cool in the muffin tins for about 10 minutes
4. Frosting
   1. Follow directions for the Jameson italian meringue buttercream recipe, included with the Car Bomb Cupcakes recipe.
   2. Substitute the lime zest and lime juice (optional) for the Jameson
5. Assembly
   1. Fill a pastry bag or plastic squeeze bottle with the curd
      1. I used the bismark tip
   2. Using an apple corer or knife, cut a nickel sized cylinder from the cupcake and fiil each cupcake with curd
   3. Fill a pastry bag with frosting and pipe it onto the cakes
   4. Fill a pastry bag or squeeze bottle with the remaining ¼ cup of blackberry puree
      1. Drizzle the puree onto the frosting haphazardly
   5. Place a few goji berries on top of each cupcake
      1. The goji’s look like scary bugs crawling through the purple goo!