Happy Birthday, Julia

“It’s fun to get together and have something good to eat at least once a day. That’s what human life is all about – enjoying things.”

- Julia Child, born on this date in 1912

In honour of Julia’s big day, here is one of my favourite things to cook lately (even though it’s not a JC recipe):

Roasted Broccoli and Quinoa Salad

Quinoa:

• 1 cup quinoa
• 1 cup vegetable broth
• 1/4 cup tomato sauce
• tsp of chili powder (to your taste really, I just eye-ball an amount)

Toast quinoa at the bottom of a pot, and add all other ingredients. Turn to low and simmer with a lid on for 20 minutes. Stir and you’re done.

Broccoli:

• 1 bunch of broccoli (try your best to get organic, it’s just better)
• 2 cloves of garlic (again, to your taste)
• olive oil (as much as you need to coat the broccoli)
• shaved parmesan

Turn the oven to 480° while you prep, it should be pre-heated and ready to go when you’re finished. Wash and chop broccoli into bite size pieces. I hate the stems, so I cut them off – but your choice, just make them bite size. Put in a shallow baking dish with sliced garlic and enough oil to coat the broccoli but not have it swimming. Place in the oven for 20 minutes.

Combine the two! I never use the whole pot of quinoa but throw it in a tupperware and it’s a great side dish. Then put shaved parmesan over top and you are ready to go. A lovely salad, for 2 if you’re not big eaters, or for one if you are.

Tomato and Fennel Soup

I was always scared of this soup. Scratch that, terrified. Nothing scares me more than new veggies, and although tomatoes are a good time, fennel was never on my “must try list”. Last week I decided to go for it. Venture out into the unknown. Plus, I was lazy and didn’t want to cook anything for dinner (thanks Mommy for stocking the fridge).

Magic. This soup is magic.

I don’t think I have ever eaten a homemade vegetable soup before, and now I am hooked. I whipped up a batch this weekend, and will be having a piping hot bowl for dinner this evening.

This got me thinking, what other veggie meals will I like? I mean, pure vegetables, no meat, no sauce that makes me think it’s meat, just veggies. With Earth Day approaching, and Meatless Monday’s all the rage – I am thinking of signing up. One day of the week, I must love veggies. If you know me, you know how hard this will be. But I am up for the challenge.

Below is my most favourite new soup, and I hope you enjoy it as much as I do.

Tomato Fennel Magic Soup:

• 2 Tbsp. olive oil
• 2/3 onion , chopped
• 2 stalks celery , chopped
• 3 cloves of garlic , minced
• 1 fennel bulb , chopped
• 2 can (14.5 ounces) diced tomatoes , undrained
• 2 cups chicken broth (have some reserved if you need it)
• 2 Basil leaves
• Fine herbs to taste
• Mrs. Dash Garlic & Herb
• A pinch of Salt (and I do mean a tiny pinch) and freshly ground black pepper to taste

Directions

In a large saucepan, heat the olive oil over medium-high heat. When the pan is hot, add the onion, celery, garlic and fennel. Cook until the vegetables are tender, approximately 4 minutes.

Add the tomatoes, chicken broth, basil leaves and herbs (Mrs. Dash, Salt and Pepper, fine herbs), and simmer on low for 20 minutes. Add extra chicken broth if the consistency is too thick.
Like so:
Remove from the heat. Puree the soup with an emersion blender or cool slightly and puree in a standard blender. I use my magic bullet!

I serve hot with chopped parsley.

(I should probably take more care in presentation like on the Food Network).

Enjoy my lovelies!