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ROASTED PEAR-BUTTERNUT SOUP WITH CRUMBLED STILTON

Ingredients:
2 each ripe pears , peeled, quartered and cored
2 pounds butternut squash , peeled, seeded and cut into 2-inch chunks
2 each medium tomatoes , cored and quartered
1 large leek , pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic , crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt , divided
Freshly ground pepper to taste
4 cups vegetable broth or shitaki mushroom
seasoning, divided
2/3 cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion
greens

Instructions:

Preheat oven to 400°F.

Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast,
stirring occasionally, until vegetables are tender, 40 to 55 minutes. Let cool slightly.

Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).

One pack of firm tofu – cut into four equal pieces
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
2 Tablespoons of frozen lemongrass
1 Tablespoon Tamari or Soy sauce
1 (9-oz.) pkg. frozen artichoke hearts, thawed
2 tablespoons chopped shallots
1/4 cup dry white wine or shitaki mushroom seasoning (or other vegetable seasoning)
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
3/4 cup pitted Kalamata olives

1. Mix lemongrass and tamari (or soy sauce).

2. Sprinkle tofu with sea salt and pepper. Cut pocket in
middle of tofu brick and insert the lemon grass & tamari
mixture.

3. Heat large skillet over medium-high heat until hot. Add
oil; heat until hot. Cook tofu bricks 10 minutes or until
browned, turning once.

4. Add artichoke hearts and shallots; reduce heat to low.
Add wine; sprinkle with rosemary. Cook, covered, 4 to 5
minutes. Add olives; cook 4 to 5 minutes more or until tofu is
heated through. Place tofu on platter.

5. Increase heat to high. Boil cooking juices, artichokes and
olives 1 to 2 minutes or until liquid is slightly reduced.
Pour over tofu.

4 servings

1 Cup Formula #1 French Vanilla Weight loss Shake Mix
2/3 Cup Soft Butter
1 cup Brown Sugar
1 Egg
1 tsp Vanilla
1 ½ cup rolled oats
½ cup all-purpose flour
½ tsp baking powder
½ tsp Baking soda
½ tsp salt
½ Cup each:
Chopped Apricots (or raisins)
Slivered Almonds
Dried Cranberries
Shredded Coconut

Grease 13 x 9 inch pan.
Beat butter, brown sugar, then egg and vanilla together.

In another bowl premix the rest of the ingredients and fold into the butter mixture.

Spread evenly into pan. Bake at 350 for 30 minutes. Allow to cool for 10 minutes, then cut into 8 bars.

Dolkar Wellness & Longevity

Saturday, June 14, 2008

Quote of the Week

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