Author: teacher-chef

Roasted Tomato Soup

Roasted Tomato Soup

IT’S TOMATO SEASON And just in case you don’t believe me – take a look at my counter!! I love tomatoes and at this point I am still enjoying them and all of their bounty (from our garden & the CSA) – so I am 

Tomatillo Salsa

Tomatillo Salsa

Just the other day I was wishing that I had some Tomatillos because I was craving a green salsa! That day just happened to be a Friday and I was getting ready to go over to our CSA. Lo & Behold we got a pound 

Zucchini Baba Ganoush

Zucchini Baba Ganoush

Baba Ganoush is a traditional Mid Eastern dish – similar to Hummus, only instead of being made with Chick Peas – you make it with Eggplant. BUT – cooking is all about being creative, so when life hands you Zucchini you get creative like Hannah did!

We are lucky that our neighbors still like us enough to be sharing their zucchini and other garden goodies (and they are on vacation so we are getting all of their bounty). I am a HUGE fan of Hummus (great after school snack with some veggies) so I had a feeling that I would be really enjoy this. Turn on your oven, roast those veggies, enjoy the smells & get ready to dip!

Zucchini Baba Ganoush

Adapted from Bittersweet Blog – variation of Baba Ganoush

  • 1 1/2 Pounds Zucchini (About 1 – 2 Large or 3 Medium)
  • 6 – 8 Garlic Cloves, Separated From the Head but Not Peeled
  • 1 Tablespoon Olive Oil, Plus Additional to Garnish
  • Pinch [Table] Salt and Black Pepper
  • < 2 Tablespoons Sesame Tahini
  • 2 Tablespoons Lemon Juice
  • 1/4 Teaspoon Ground Cumin
  • 1/4 Teaspoon Smoked Salt (I just used regular salt & a drip or 2 of liquid smoke)

Preheat your oven to 400 degrees, and line a baking sheet with aluminum foil. Slice the zucchini into 1/4-inch thick rounds, spread a little olive oil on the foil, the lay your zucchini in an even (non-overlapping) layer & drizzle some more olive oil & salt/pepper on top of the zucchini. Place the whole cloves of garlic grouped in the center of the sheet so that they don’t burn. Roast for 30 minutes, until the zucchini are nicely browned. Let cool.

Once the vegetables have come to room temperature, peel the garlic cloves, and toss them into your food processor along with the roasted zucchini. Add in the tahini, lemon juice, cumin, and smoked salt. Pulse to combine, until you create a rough and chunky sort of paste. You don’t want it to be smooth. It should take about 5 – 10 pulses.

Sample the tastes & adjust as needed (I should have added a bit more salt, since I didn’t have the right type I suppose). Transfer the finished dip into an air-tight container, and for the best flavor: let it set in the fridge for a few hours (or even better: overnight). Serve with an additional drizzle of olive oil over the top, if desired.

Makes 1 1/2 – 2 Cups

One Year Ago: Sushi @ Home

And I leave you with this, today’s Question of the day… What is your favorite dip or thing to dip?  For Me: depending on the day or my mood I love Hummus or Ranch or Salsa (all with veggies so I don’t feel guilty). So what do you love!?

Chocolate (Mocha) Ice Cream Cake

Chocolate (Mocha) Ice Cream Cake

Dad’s birthday is reason enough to celebrate – but we have another reason to celebrate here at Teacher by Day – Chef by Night! One year ago: August 17, 2010 I posted my very first blog post. I have come so far in this year… taking the plunge getting pictures posted on FoodGawker, gaining readers, being willing to experiment more, and the list goes on.

Zucchini, Eggplant, & Tomato Casserole

Zucchini, Eggplant, & Tomato Casserole

WARNING: You house will smell AWESOME while this is cooking, so you will be hungry while this bakes

Chilled Cucumber Soup

Chilled Cucumber Soup

I’ve said it before & I’ll say it again: NOW is the Season of Garden Fresh Veggies!

If you have a garden I’m sure your are rolling in it’s bounty and if you are shopping for your produce than I am sure that you love the seasonal prices and the awesome tastes you are currently enjoying!

We have been on the receiving end of lots of garden goodies from our neighbors. I wanted to take some of my bounty and try to experiment with a Chilled Soup. I’ve never really had a chance to explore these before (and only had one chilled soup that I have ever enjoyed – it was on a cruise when I was about 18, but I don’t even remember what flavor it was).

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This Chilled Cucumber Soup seasoned with a hot pepper and mint is a nice balance of sweet and salty. The texture reminded me of a liquid that has ice chunks in it (granular?) even though I never had it in the soup. Overall the flavor was enjoyable but the texture I would have liked a little smoother, so maybe a blender would have worked better than the food processor. Enjoy & let me know what you think!

Chilled Cucumber Soup

(adapted from Food and Style)

  • 2 lbs cucumbers (seeded/peeled/cut in 3” pieces
  • 1/4 medium red onion
  • 1 garlic clove
  • 1 jalapeño (stem &  seeds removed)
  • 8 large mint leaves
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon maple syrup
  • 1 teaspoon sea salt
  • 6oz non-fat plain yogurt
  • 1/2 to 3/4 cup water

Place all ingredients in the bowl of a food processor with 1/2 cup of the spring water. Pulse a few times so the ingredients are coarsely chopped, then process until soup is very smooth, about 2 to 3 minutes. If necessary, thin with the remaining water to the desired consistency.

Transfer to a bowl and refrigerate 2 hours or overnight, until well chilled. Place the soup in the freezer for 30 minutes before serving OR let it set in the refrigerator for at least 2 hours to get totally chilled. Ladle soup in chilled soup bowls or cocktail glasses. [Drizzle a little lemon oil in the center of each bowl.] Garnish with a mint leaf, curl of cucumber, and serve immediately.

And I leave you with today’s Question of the Day… what is YOUR favorite way to enjoy a good cold soup?