Curried Cauliflower Soup

This soup is great to make when you have an overload of cauliflower. And you can make double batches, and freeze some. And it is very pretty when made with purple cauliflower heads!

Ingredients:
2 Tbs. butter
1 tsp. ground fenugreek (optional)
1 Tbs. curry powder
1 tsp. ground coriander seeds
2 cups chopper onions
2 garlic cloves, minced
1 Tbs. minced fresh ginger
2 Tbs. unbleached white flower
7 cups milk
1 head of cauliflower (approximately 1 Lb.), cut into small pieces
4 medium carrots, chopped (optional, but makes the soup sweeter)
1 tsp. salt. or more, to taste
fresh ground pepper to taste

~ In a Dutch oven, melt butter over medium heat. Add the fenugreek, if your using it, and the curry, and coriander. Cook, stirring, for 1 minute. Add the onions, garlic and ginger. Cook, stirring frequently, for 10 minutes.
Add the flower, and cook 3 minutes more, stirring continuously. Slowly add the milk, continue to stir so that lumps don't develop. Then add the cauliflower and carrots. Bring the soup to a boil, then turn the heat to low, and simmer the soup for 40 minutes. Add salt and pepper.

Soup made with white and purple cauliflower. 

Ina food processor or blender, blend the soup in batches, but not to a puree; leave it a little chunky. Taste the soup, and add salt or pepper if needed. Serve the soup hot.

Eggplant Parmigiana

One of my absolute favourite dishes, it is addicting. In my house it is gone in a day or two at the most.

Ingredients:
2 cups (approximately, I find I use a bit more) tomato sauce
2 Lbs. eggplant
2 eggs
1 cup dry breadcrumbs (you most likely will need more)
1/2 cup grated Parmesan cheese
1/4 cup olive oil or vegetable oil
2 cups shredded mozzarella (though I have used Gouda when I don't have any mozzarella on hand)

~ Heat oven to 350 F.
Peel and cut eggplants into 1/4 inch slices. In a shallow dish beat eggs. In another shallow dish, put breadcrumbs. Dip eggplant slices into egg mixture, then coat with breadcrumbs.

In a 12 inch skillet, heat oil over medium heat. Cook eggplant in batches, about 5 minutes, turning once, until light golden brown; drain on paper towels. Repeat with remaining eggplant, adding more oil to the skillet if necessary.
In an ungreased 11 x 7-inch glass baking dish, place half of the eggplant, overlapping the slices slightly. Spoon half of the sauce over the eggplant, sprinkle with the Parmesan cheese. Repeat with the remaining eggplant and sauce, sprinkle with mozzarella.
Bake uncovered about 25 minutes or until sauce is bubbly and the cheese is light brown.

If you would like to make your own quick tomato sauce to use:
~Homemade tomato sauce:
6 cups quartered tomatoes
2 cloves garlic, minced
1 medium onion, chopped
2 medium sweet peppers, chopped

~Combine all ingredients in a large skillet, and cook down until it has reached a sauce-like consistency.

Tomato Spice Muffins

Do not be too quick to judge these muffins! When I first heard of them I thought "eww!", but then I tasted them and was completely surprised by them. I recommend you try them,  and when you have company over just don't tell them what is in them...after all what they don't know won't hurt them!
Makes approximately 2 dozen muffins.

Ingredients:
4 cups flour (sifted if possible)
2 1/2 cups granulated sugar
2 tsp. ground cinnamon
1 1/4 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground pepper
2 eggs
1/2 cup melted and cooled butter
2 tsp. vanilla extract
5 cups seeded and quartered tomatoes
desired amount of raisins (optional)

~ Heat oven to 350 F.
 Combine flour, sugar, cinnamon, baking soda, baking powder, salt, cloves, nutmeg, and pepper in a large bowl and set aside.
Combine eggs, butter, vanilla extract, and tomatoes in a food processor and process until tomatoes are finely chopped. Add to dry ingredients, and stir just until moist. Fold in raisins.

Fill greased or paper lined muffin tins 3/4 full. Bake for 20-25 minutes, or until toothpick comes out clean. Once taken out of the oven, cool 5 minutes before removing from pans to a wire rack.

Ratatouille

Ratatouille is a Mediterranean vegetable stew. It is a dish I make every year.

Ingredients:
3 Tbs. olive oil
4 medium cloves garlic
2 cups onion, chopped
1 bay leaf
1 medium eggplant (7-8 inches long; 4-5 inch diameter), cubed
1 1/2 tsp. salt
1 1/2 tsp. basil
1 tsp. marjoram or oregano
1/2 tsp. rosemary
1/2 tsp. thyme
1 medium (6-7 inch) zucchini, cubed
2 medium peppers, in strips
fresh black pepper
3/4 lb. tomatoes, cubed
freshly minced parsley (optional)
minced olives (optional)

~ Heat oil in a deep skillet or Dutch oven. Add garlic, onion, and bay leaf, and saute over medium heat for about five minutes.
Add eggplant, salt, and herbs, and stir. Cover and cook over medium heat, stirring occasionally, for 15-20 minutes, or until the eggplant is soft.
Add zucchini, peppers, black pepper, and tomatoes. Cover and simmer for about 10 more minutes, or until the zucchini and peppers are tender.
Serve hot, warm, or at room temperature. Best served with rice, pasta, or polenta.