Monday, January 19, 2009

Roasted Vegetable Gratin and Spicy Chickpea Tomato and Spelt Soup

This is a super quick post tonight, we got home at 2:30 PM and I've been doing laundry, cooking and unpacking ever since.  I'm ready to relax as we anticipate our first NC snowfall (largest since 2004), we're expected to have an acclimation of 3-6 inches!!!

Tonight's dinner was fantastic, we both loved each dish and are looking forward to tomorrow's leftovers.

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  • 1 small butternut squash (about 2-1/2 pounds), peeled, seeded and cut into 1-inch pieces
  • 2 small zucchini, sliced into 1-inch pieces
  • 1 large sweet red pepper, cored, seeded and sliced into 1/4-inch strips
  • 1 medium red onion, peeled and cut into 1-inch wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tsp dried thyme
  • 1 tube (18 ounces) heat-and-serve polenta
  • 1 box frozen spinach, thawed and drained

White Cheese Sauce

  • 2 Tbsp EVOO
  • 2 Tbsp flour
  • 1 /2 cups 2% milk
  • 1/2 cup shredded white cheddar cheese


1. Heat oven to 375°F.


2. Toss vegetables with olive oil, salt and pepper. Place vegetables in a large roasting pan and roast at 375°F for 45 minutes, stirring twice.foodblog 017
3. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Slice polenta into 12 slices, each about 1/2-inch thick. Fit slices into the bottom of the baking dish.foodblog 016
4. Spoon vegetables over polenta slices. Scatter on spinach.   foodblog 018
5. Make cheese sauce in a separate sauce pan.  Heat EVOO, whisk in flour - cook 1 minute.  Whisk in milk and allow to thicken 3-4 minutes.  Melt in cheese and pour over vegetables.

6. Bake at 375°F for 20 minutes or until bubbly. Allow to cool slightly before serving.

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Recipe adapted from Meet Me in the Kitchen

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  • 1 cup spelt berries
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 carrot, halved lengthwise and cut into 1/2-inch lengths
  • 1 celery stalk, diced
  • 4 garlic cloves, chopped
  • Coarse salt and ground pepper
  • 2 bay leaves
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground cumin
  • 1/8 teaspoon saffron (optional)
  • 4 cups chicken broth, homemade or canned
  • 1 can (14 1/2 ounces) crushed tomatoes
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 chipotle chili in adobe, minced
  • 1/2 cup 2% milk
  • light sour cream, garnish
  1. Place spelt in a medium bowl and cover with cold water. Let soak for 1 hour; drain.
  2. In a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, carrot, celery, and garlic. Season with salt and pepper and cook for 5 minutes. Add bay leaves, paprika, cumin, saffron (if using), spelt, broth, and 1 cup water. Bring to a boil, reduce to a simmer, and cook for 30 minutes or until spelt is tender.  Add chipotle chili. foodblog 015
  3. Add tomatoes and chickpeas and cook for 20 minutes or until flavors have blended. Discard bay leaves. Pour in milk and top with sour cream. foodblog 022 
Recipe from Whole Living

I'm enjoying a piece of leftover fudge for dessert and catching up on some DVR shows.

1 comment:

Steph said...

i have a polenta tube in my pantry right now... i think i know what i am going to make now! =)