Wedding Blog

In light of our recently elevated poverty level, and our desire to get super-fine by 2009, Mr. Meatball and I have been inventing some new recipes that sneak lots of health into loads of flavor. Experimenting with different vegetables and flavor combinations keeps us from feeling bored or deprived, and gives the cooking process a boost of fun! Today, I want to share two recipes of which I’m particularly proud, with you!

Homemade Vegetable Bisque

• A bunch (6 or so) tomatoes of varying sizes, cored and halved
• A couple of handfuls of diced Chinese eggplant
• A couple of handfuls of diced zucchini
• 1 large diced onion
• 10 or so baby carrots
• Salt and pepper to taste
• 4 tbsp olive oil
• A few sprigs fresh rosemary (optional)
• A couple splashes of milk (or soy milk)

Preheat oven to 425. Place tomatoes and carrots in roasting pan and drizzle with olive oil, salt and pepper, and rosemary. Place in oven to roast, for about an hour or until the tomatoes just start to brown and are really soft.

Meanwhile, saute onions in remaining oil until translucent. Add zucchini and eggplant, and saute until tender. Season to taste.

Working in batches, puree the tomato mixture (and pan drippings) with the sauteed vegetables until smooth. Then run the liquid through a strainer to get out any seeds or stringy bits, and puree again. It’s up to you if you want to strain once more - but it does make a smoother soup. Add enough milk to thin the soup to desired consistency, taste one last time for seasonings, and enjoy! Serves 4.

This recipe is so easy and healthy while still being hearty and comforting! Feel free to experiment with other vegetables, to your taste. Let the farmers market be your playground!

Chickpea salad

• 2 cans drained, rinsed chickpeas (or garbanzo beans)
• Mayo to taste (preferably something low in saturated fat, like Smart Beat)
• Mustard to taste
• 4 ribs celery, rinsed
• A few slivers of sun-dried tomatoes, finely diced
• Chopped fresh tomatoes, squeezed to remove juice and seeds
• Wasabi paste (optional)
• Soy sauce (optional)
• Salt and pepper to taste

Pulse celery and 1.5 cans chickpeas in food processor until you reach desired consistency. Remove from processor and dump into large bowl. Gently fold in mayo, mustard, salt, pepper, soy sauce, wasabi, remaining whole chickpeas and tomatoes. Refrigerate and enjoy when cold.

This dish is great in sandwiches, over lettuce, or on (my favorite) Ak Mak crackers. The longer it sits and chills, the more the flavors marry, and the better it is! High fiber, low fat, big on flavor, small on waistline! You can vary this recipe as much as you like: try adding pico de gallo for a Mexican twist, or whatever your favorite condiments may be!

I hope you enjoy these as much as we have! It’s no exact science, so feel free to experiment with what you find and see what surprising culinary delights you can invent.

What stealthy, healthy creations can you recommend?