Is it too hot to cook?..... You're still hungry, right?.....

Yes, it is really hot. Supposed to be 104F today with an expected high tomorrow of 109F (yes, crazy... I know), and you can't just hole up at home, become "mole people", crank up the AC and wait it for to pass.... no matter how much you want this to be.... Just think of others that are under hotter conditions than you, like my friends in Merida, Yucatan where their summer is hot and humid, Yikes!!!! Gets so hot and feels much hotter than here, although I miss them all the time, the weather is worth it just to be there, really.....

Anyhoo, let's get back to living in Hades.... the weather does not keep up from eating, it should and we should just stop eating, I know, but we don't and have no plans to either, so we scurry out past sunset, quickly grill and run back. Luckily we like our meat rare so it doesn't take too long either, but even if you don't cook outside, meals are still de rigeur (required) so whatever, we're cooking but maybe we can make cooler foods that will allow us to eat yummy foods while trying to keep the house cool (have to conserve energy, AC is expensive after all... and so nice), so I've got some great options for you..... And no, we won't be eating just salads and ice cream either, we want real food after all.....

This traditional dish is supposed to cook in a Dutch Oven, first searing the meat stove top and then finishing it up in the oven for h o u r s, but here is where having a bomb at home is worth its weight in gold. Instead of heating up the house and the oven for hours, you can use the good 'ol Pressure Cooker (no heat felt) and cook for about 30-40 min max.... pretty nifty I say.

Traditional Italian Pot Roast.- Wonderful flavor, hearty meal and sure to become a favorite.

1 boneless beef chuck-eye roast (3-4 lbs), tied
2 tbls vegetable oil
1 med onion, rough chop
2-3 carrots, rough chop
2-3 turnips, rough chop
1 rib of celery, chopped
1 pound cremini or white mushrooms, in large pieces
2 tbls tomato paste
2 cups tomatoes, medium dice or 1 (14 1/2 oz) can diced tomatoes
1/2 fresh tomato sauce or 1/2 cup canned tomato sauce
2 tsp sugar
1/2 cup water
1 cup red wine, Merlot or Beaujolais preferably
1 large head of garlic, remove the outer paper skin, then cut in half
1 sprig thyme, fresh
1 sprig rosemary, fresh
salt & pepper to taste

If using regular method, but you will begin the same for both techniques:
Put your oven rack in the middle position and heat the oven to 300F. (If using bomb, don't turn on the oven and you will sear the roast in the pressure cooker pot). Pat fry the roast with paper towels and salt and pepper liberally. Heat some oil in the Dutch oven (or pressure cooker) over med-high heat until just smoking and brown the roast on all sides, about 10 min. Transfer roast to large plate until you're ready to put it back in the pot.

Reduce heat to medium and cook the onion, celery, mushrooms, and tomato paste until the vegetables begin to soften, about 6 min. Add the diced tomatoes, tomato sauce, sugar, water, 1/2 cup of the wine (reserve the rest), garlic, and thyme. Return roast and the juices in the plate to pot and bring to simmer over medium-high heat. Place piece of foil over pot, cover with lid, and transfer pot to oven. (If using the pressure cooker, turn the heat to high and cover. Wait for the pot to come up to temperature and once the cooker begins to hiss, lower the heat to low and set the timer to 30 min.)

If using the oven: Cook until roast is just fork-tender, 2 1/2 to 3 1/2 hours, turning the roast after 1 hour. Uncover pot and let the roast rest in its juices for 30 min, skimming any surface fat after 20 min. Transfer the roast to a carving board and cover with foil. Remove and reserve the garlic head and skim any remaining fat from the pot (once you open the cooker you can skim off fat too). Add remaining 1/2 cup wine to pot, bring to boil over medium-high heat, and cook until sauce begins to thicken, about 12 min. Meanwhile, carefully squeeze garlic from the halves and mash it into paste, it should be very soft. Add the rosemary to the pot and simmer about 2-3 min. Remove and discard the rosemary and thyme sprigs, stir in the garlic mash and season with salt and pepper.

Remove the twine from the roast and cut the meat against the grain into 1/2" thick slices, or you can pull it apart into large rustic pieces. Transfer the meat to a serving platter and pour some of the sauce over the meat. Serve the rest of the sauce at the table.
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Or maybe you just want to grill or pan fry a steak (chicken or pork even) and just get it over with yet it still has to taste great.... How about a great "Chimichurri Sauce":

Chimichurri Sauce.- We all know Argentina is known for its beef (amazing!!!), here's their traditional accompaniment to beef, which I use on almost everything:

1/4 cup hot water
2 teaspoons dried oregano
2 teaspoons kosher salt
1 1/3 cups loosely packed flat-leaf parsley leaves
2/3 cup loosely packed cilantro leaves
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
1/2 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil

Combine hot water, oregano and salt in small bowl; let stand 5 minutes to soften oregano. Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses. Add water mixture and vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap and let stand at room temperature at least 1 hour (if preparing sauce in advance, refrigerate and bring to room temperature before using).
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Zucchini and Leeks en Papillote.- A traditional French technique that can be applied to many different dishes, is very healthy and locks in flavors and prevents food from drying out:

2 zucchini, cut in long, thin strips
1 leek, cut off the tough tops and slice the white in fine juliennes
1/2 lb asparagus, trimmed into 2 parts
4 sprigs tarragon, fresh
4 garlic cloves, unpeeled
salt & pepper to taste
1 egg, beaten optional
water (optional)
cornstarch (make paste optional)

Preheat the oven to 400F. You can use a potato peeler to slice the zucchini lengthwise into thin strips.

Cut 4 sheets of parchment paper, 12 x 15 inches in size. Fold it in half. Draw half a heart shape when folded so it will be a whole heart unfolded. Cut along the inside of the line and open out.
Divide the vegetables between each heart. Position the filling on the right side of the fold line and top with tarragon and the unpeeled garlic clove. Season to taste.

Brush the edges of the paper with the beaten egg and fold over. You don't have to use the egg and can fold it without using the egg. I found this site on the web which I thought was a really good explanations of how to accomplish this technique. Cut and paste onto your browser http://www.sundaysupper.com/parch.htm gives directions and shows photos of the no egg technique, it will make you an expert at "Papillote".

Pleat the edges so it is sealed. Put it on a cookie sheet and bake for 10 min. It will puff up so make sure to move the oven racks and leave room. Serve immediately. You can let each person open their own packet on their own with scissors, but be sure and tell them that heat will escape and could burn, so open with care and enjoy the lovely aromas this technique gives.
NOTE: Once you've mastered the making of the packets this way, you can use it for fish and vegetables giving you a clean and very healthy alternative to cook.
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In keeping with "cool" foods, here are two desserts which can be made ahead and will deliver flavor and comfort in a refreshing dish. First of all I want to give you a "foolproof" pastry crust you can use for all types of pies, you'll love it:

Foolproof Pie Crust.-This pie crust can be pressed into the pie plate and refrigerated for up to 2 days or double wrap in plastic and freeze for 1 month. Once baked, cool, the shell can be wrapped tightly in plastic and stored at room temperature for up to 1 day.

1 1/4 cups all-purpose flour
1/4 tsp table salt
8 tblsp butter (1 stick), softened but still cool (I've used shortening too)
2 oz cream cheese, softened but still cool

Lightly spray 9" glass pie plate with cooking spray. Whisk flour, sugar, and salt together in a bowl. With an electric mixer at med high speed, beat the butter and cream cheese, scrape down the beaters and sides of bowl, and beat until completely mixed, about 2 min. Add the flour mixture and combine on medlow until it looks like coarse cornmeal, about 20 seconds. Scrape down sides of bowl. The mixer speed now to med high and beat it until dough begins to forms large clumps, about 30 seconds. Set aside 3 tblsp of the dough.

Turn the remaining dough onto a lightly floured surface, gather it into a ball and flatten into a 6" disk. Transfer this disk to greased pie plate.

Press the dough evenly over bottom of pie plate toward sides, using heel of your hand or the bottom of a smooth cup (you can also roll out the pastry with a rolling pin as usual and then place it on the pie plate). Make sure that the dough is evenly distributed yet should be thin. Continue to work the dough over the bottom of the pie plate and up the sides until even. On floured surface, roll the reserved dough into a 12" rope. Cut into three pieces, then roll each piece into a 8" rope to form a fluted edge. Wrap it in plastic and refrigerate at least 1 hour.

With the oven rack in the middle of the oven turn oven to 325 F. Lightly prick the bottom of the crust with a fork. Bake until golden brown, 30 to 40 min. Cool on wire rack. (If large bubbles form, wait until the crust is fully baked, then gently press on bubbles with a kitchen towel or back of spoon. The bubbles will settle as crust cools.)
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Amazing Lemon Pie.-This simple recipe forms a custard type filling. You need 6 tablespoons of lemon juice for this recipe so have an extra lemons on hand in case the 3 sliced lemons do not yield enough juice.

1 double-crust pie dough (see above and make 2 batches)
3 large lemons, sliced thin and seeded (I use Persian Lemons)
1 cups sugar
1/8 tsp salt
1 tbls cornstarch
4 large eggs
1 tbls heavy cream

Adjust your oven rack to lowest position and heat the oven to 425 F. Line a 9" pie plate with 1 dough round and refrigerate for 30 min.

Squeeze the lemon slices into fine strainer set over a bowl; reserve the juice (you should have 6 tablespoons). Put the drained slices and 2 cups water to boil in a saucepan, then reduce the heat to med low and simmer until slices are soft, about 5 min. Drain the slices well and discard the liquid. Combine the softened lemon slices, sugar, salt, and 1/4 cup reserved lemon juice in a bowl; stir until the sugar dissolves.

Whisk the cornstarch and remaining lemon juice in a large bowl. Whisk the eggs into the cornstarch mixture, slowly stir in the lemon slice mixture until well combined. Pour into the chilled pie shell. Brush the edges of the dough with 1 tsp cream and top with the remaining dough round. Seal, crimp edges, and brush the top of dough with remaining cream. Using a paring knife, cut 4 vents in the top of the dough.

Bake until light golden, about 20 min, then lower the oven temperature to 375 F and continue to bake until golden brown, 20 to 25 min. Cool on wire rack for at least 1 hour. Serve. Pie can be wrapped in plastic and refrigerated for 2 days after baking.

NOTE: Found some tips on pies and it said that using a knife to evenly cut the lemons into paper-thin slices was a difficult and time-consuming task. You get better results with a mandoline (or V-slicer), which produced perfectly thin. But, if you didn't have a mandoline, putting the lemons into the freezer for about 30 minutes firms them up for better hand-slicing, which is best accomplished with a serrated knife. But same goes when you want to thin slice other things too, like fish or meat.....
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Perfect Strawberry Pie.-Here is a strawberry pie that truly delivers, but you have to make sure you have 2 cups of the berry mixture and you need to measure! The frozen fruit helps develop flavor and texture.

2 lbs frozen strawberries
2 tbls lemon juice
2 tbls water
1 tbls unflavored gelatin
1 pinch salt
1 lb fresh strawberries, cleaned and sliced thin
1 9" pie shell, baked and cooled
4 oz cream cheese, softened
3 tbls sugar
1/2 tsp vanilla extract
1 cup heavy cream

Cook the frozen strawberries in a large saucepan over med low heat until berries begin to release juice, about 3 min. Increase the heat to med high and cook, stirring, until thick and jam like, about 25 min (should be 2 cups).

Put lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 min. Stir gelatin mixture, sugar, and salt into cooked fruit mixture and return to simmer, about 2 min. Transfer to a bowl and cool to room temperature, about 30 min.

Fold the fresh berries into the filling. Spread evenly in the pie shell and refrigerate until set, about 4 hours or even overnight.

With an electric mixer on med speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 min. Serve pie with whipped cream topping.

NOTE: Be sure to measure the reduced strawberry mixture: You need exactly 2 cups. Put the strawberry mixture into a measuring cup. If its more than 2 cups, return it to the pan and cook it down. It may seem OCD to to measure, but the pie won't set or slice properly if you have more than 2 cups of the strawberry mixture, so take the extra couple of minutes to insure a perfect pie.
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So far this is as far as I got this time, took too long and put other things on hold so now's the time to get going on the rest. The house is very smoky with the aroma of roasting Poblano's and the heat isn't letting me open windows for now so whatever.... at least I like the smell, right? But I've been whipping up some batches of some "fun food" from way back: jello & pudding shots in some creative flavors since these popular "kid friendly" foods grew up.... you'll see, I'll send you some ideas as soon as I finish this up later. Until then, relax and enjoy!......

How about something different for a change? You up for it?....

I've often spoken about falling into ruts about the foods we eat. We all do. It's easy, you don't need to come up with anything new, you're used to the preparation and ingredients, they're familiar flavors, you have everything you need to produce it and you can make it almost on "auto-pilot". Lots of people don't do well with change. Add to this our stress-filled busy lives, family meal times turned topsy-turvy and you come to eating the same things all the time. I keep certain things in the pantry as "backup" just for these "duh days", when I'm brain fried but still need to get dinner going and I'm sure most people do it too.

However, on those days when we're "up", we can handle something new so why not look at nutritious, visually stimulating yet yummy alternatives? So I got started doing some research and I found some pretty exciting side dishes we could easily incorporate into our lives that would not only give us lots of nutrition, but even help those with some food issues at the same time, like wheat allergies, gluten-intolerant, vegetarian and vegan. Maybe some lactose-intolerant too, well see. Above all I found that these tasty dishes will be enjoyed by everyone due to their vibrant colors and tastes.

One of THE super foods that isn't as popular as it should be is AMARANTH. Maybe you're saying to yourself: what is that?

Amaranth is treated as a grain, yet it's not quite that since it's a member of the grass family (so it has no gluten). Popular in Mexico, Central and South America, India and Nepal, it holds so much promise it's been called "the crop of the future" due to it's potential of being easy to harvest; very high yields; inexpensive to grow by everyone; tolerant of arid environments (doesn't need much water); it contains so much protein and essential amino acids (more than 30% more than other cereals); very high in fiber; needs very little fuel to cook and it grows rapidly, has health benefits like lowering cholesterol and more....

It was one of the staple foods for the Aztecs and Incas as far back as 3000 BC when it was used to prepare ritual drinks and foods. It was prized during the month of celebrations for the great god Huitzilopochtli (the blue butterfly god) and it was one of the most important Aztec celebrations during the year and even figures of the god where made of Amaranth (but with added honey and blood) and so everyone would eat pieces of the god at the end of the rituals. You can see why the Spaniards outlawed this practice due to it's similarities to communion and anything related to it and so the use of this valuable food was lost to us (except in some remote areas that is). Mexico has for a while been bringing back this valuable food and we have some sweet treats that are made from it called "Alegrias", candies, a thick drink for holidays like "atole" and is added to other foods as well. The leaf can be eaten, it's used as a natural colorant, etc.... you get the idea, it's pretty great.

Another super food is Quinoa which much like the Amaranth is also not a grain but a grass and shares the benefits and uses, curious that it too has the same history as the first when it comes to the prohibition by the Spanish but this time imposed upon the Incas. Also making a comeback once it's benefits and properties have been recalled so we have this super food now on store shelves as well.

So okay, it's great, but how to you cook it and turn it into something the whole family can enjoy? Don't think you will serve something unappetizing or unappealing either, healthy doesn't have to mean nasty, not at all.... let me show you:

Amaranth can be used to make popcorn but don't use any oil, just dry heat, then finish off with melted butter (or similar), some salt and go. You can flavor it too. Use it in soups, just add and let it cook with the soup. Grind it and use as a flour for baked goods, just remember that no gluten means no rise, so flatbreads, hot cakes, etc.

Amaranth or Quinoa Tabouli: A lovely fresh salad that can be a main dish or used in wraps or as a side dish. A mid-eastern salad normally made with bulgur wheat, makes light,refreshing, warm weather fare. Try it with quinoa or amaranth for a delightful new taste.

1 cup quinoa or amaranth
1 cup parsley, chopped
1/2 cup scallions, chopped
2 tbsp fresh mint
1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, pressed
1/4 cup olives, sliced
lettuce leaves, whole

Simmer quinoa or amaranth in an equal volume of water for 12-15 minutes. Drain if needed. Allow to cool. Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for an hour or more to allow flavours to blend. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabouli and garnish with olives.
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Amaranth or Quinoa Pudding: This quick and wholesome dessert is also elegant and tasty. It tastes suprisingly light compared to rice pudding despite the fact that quinoa is much higher in protein than rice.

2 cups amaranth or quinoa, cooked
1 cup apple juice
1/2 cup raisins
1/2 cup almonds, chopped fine
1 1/2 tsp vanilla
juice of 1/2 lemon
grated rind of one lemon
dash of cinnamon

Combine ingredients in a large sauce pan, cover and bring to a boil. Reduce heat and simmer for 15 minutes. Pour pudding into individual dessert bowls. Top with a few grapes or strawberries and chill.
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Amaranth or Quinoa Stir Fry: A lovely alternative you will enjoy!

2 cups cooked amaranth or quinoa
2 Tbsp oil
1 onion, chopped
1 carrot, sliced
1 celery stalk, sliced
1 cup mushrooms, sliced
3 cloves garlic, chopped fine
1/2 cup almonds, chopped
1/4 cup sunflower seeds
2 Tbsp soy sauce
1 tsp seasoning, your choice

Sauté veggies, garlic, almonds and seeds in the oil until vegetables are tender crisp. Add soy sauce, seasonings and amaranth or quinoa. Mix well until warmed through.
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Here are some amazing recipes thanks to the Glutten-Free Goddess (thank you!) that you will love. They are so full of flavor, you'll never think these are so healthy and nutritious!

Quinoa Taco Salad: If you love black beans, add 'em in. You can also add crumbled goat cheese on top, if you desire or anything else but this one is the lighter version you can expand on.

1 cup Quinoa cooked in two cups water (Fluff the cooked quinoa with a fork. Scoop into a bowl.)

Salad ingredients:

Extra virgin olive oil, as needed

Juice from 2 juicy limes

Sea salt, to taste

2-3 tablespoons fresh chopped cilantro or parsley

1 half small red or purple onion, diced fine

1 small yellow bell pepper, cored, seeded, diced fine

1 cup roasted corn kernels (I used frozen, roasted on a cookie sheet for 6-7 minutes, then cooled)

1 large head of crisp romaine lettuce, washed, dried, sliced crosswise

Gluten-free tortilla chips (or make your own like me)

1 large avocado, pitted, peeled, diced

Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season with sea salt, to taste. Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.

Line four salad bowls or plates with the fresh romaine. Spoon the quinoa salad on the center of the lettuce. Add the diced avocado to each plate. Tuck in a few tortilla chips around the edges.

Serve with an extra lime wedge.

Want to add more? How about chopped black olives, your favorite fresh salsa, fresh fruit pieces work well like mango, orange and jicama, you can see how far you can go with this. There is no dairy in this but you could add our cream, cheese or whatnot if this is not an issue for you.
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Cabbage Leaves Stuffed with Quinoa: Main dish, wonderful.....You can add sweet sausage to this filling, or other ingredients, but you can easily keep it vegan. Serve with a side of hummus.

1 large cabbage head

For the filling you'll need:

2 medium sweet potatoes, peeled, diced

1 red onion, peeled, diced

1 large tart apple, such as Granny Smith, peeled, diced

3-4 cloves garlic, chopped

(4 sausages- these can be sweet Italian, chicken apple, turkey, buffalo, cut into chunks) optional

Extra virgin olive oil, as needed

1 cup natural apple juice or cider

1 tablespoon pure maple syrup

1 tablespoon balsamic or apple cider vinegar

Sprinkle of sea salt, cinnamon, nutmeg, fennel

A handful of raisins or dried cranberries

1 to 1 1/2 cups cooked quinoa

To make your sauce you'll need: (or you can use your own)
1 24-oz can of strained tomatoes or 6-9 fresh tomatoes, lightly cooked
1/2 cup apple juice or cider
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 teaspoon onion powder
1 clove garlic, minced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Sea salt, to taste

1-Cook your cabbage. You'll need a fresh, large head of green cabbage. Trim the bottom root and cut an X into the center core. Bring a large pot of water to a boil and cook the head of cabbage for about five minutes until soft; remove and drain well.

2-Make the filling. Preheat the oven to 375 degrees F.

Throw the vegetables, apple, and sausage (if using) into a roasting pan and drizzle with a little olive oil. Add the apple juice, maple syrup, vinegar, salt and spices and toss well to coat. Roast in the oven till soft- about 30 to 40 minutes. Stir a few times during roasting to distribute the sauce and seasoning. Meanwhile make your sauce.

3-Combine the sauce ingredients in a sauce pan and stir. Cook over medium heat until simmering. Cover and lower the heat to a gentle simmer. Taste test before using in the recipe. If you like a bit of spice, add a dash of hot pepper- but taste test first.

To assemble: Preheat oven to 350 degrees F. Lightly oil four serving dishes or one medium-large baking dish.

When the cabbage has cooled enough for you to handle, cut another 1/2 inch or so off the bottom core if you need to and gently peel off the leaves one at a time; set the leaves aside on a plate or board. Trim any large leaves that may have a thick spine. Smaller leaves can be combined- use two to make one roll if you need to.

Combine the roasted vegetables and sausage with the cooked quinoa- start with a cup and see how much you need. If you want to stretch the filling, use more quinoa. Add a handful of raisins and stir in.

Lay a cabbage leaf on your work surface and add a spoonful of filling in the center. Fold in the side of the leaf and roll it up; tuck it into the prepared baking dish seam side down. Repeat for the remaining leaves and filling. Pour the sauce over the stuffed cabbage and bake in the center of a preheated oven for about 30 minutes, till heated through and bubbling.

You can make this stuffed cabbage ahead of time, if you wish; cover and chill. Don't add the sauce until ready to finish, add the sauce and bake. Add an extra 10 minutes or so to the baking time.

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Roasted Vegetables on Polenta: Yes, there's gluten free polenta (from Bob's Red Mill, at the store or order online) and this combination is very satisfying and wonderful!

First off let's get the polenta done. You'll need:
2 Cups cornmeal
6 Cups water
1 Teaspoon salt
2 Tablespoons butter
1/2 Cup of shaved Parmesan cheese (or use Vegan cheese if you want to keep it clean)

Get the water boiling and make sure the salt is dissolved. Then dump in your measured out cornmeal and start stirring. Turn the heat down to medium. While the water is working, grease a casserole dish with some olive oil, doesn’t matter what kind, for the trip to the oven.

As the water is absorbed and the gluten from the cornmeal is developed, you’ll notice the mixture become thick. Takes 30 minutes, keep stirring. You’ll know you’ve reached the right consistency when you can pull a spatula across the bottom of the pot and the polenta does not fill it back in.

If you’d like a smooth creamy polenta, you can stop right here, it will be delicious. If you want a more solid, sliceable polenta then, turn out your newly formed polenta into your greased baking dish, making sure to pack it in to form a tight layer. This will help to form a crust when in the oven. Sprinkle the top with the Parmesan cheese and place in the oven for 15 minutes.

Now back to the recipe but keep this polenta one for reference. To finish you need:

Fistfuls of whatever fresh veggies you have on hand
Fresh garlic
Extra virgin olive oil
Herbs, your choice
Sea salt and ground pepper
Balsamic vinegar
Cooked polenta or store bought
Goat cheese, or feta, crumbled (omit to keep this vegan and dairy-free)

Preheat the oven to 400 degrees. Toss in a large roasting pan:
1 sweet or red onion, chopped
1 cup broccoli florets
A handful of grape tomatoes
1 1/2 cups shredded cabbage, can be green and red together or just one
1 green bell pepper, cored and sliced
1 red or yellow bell pepper, cored and sliced
2-3 carrots, sliced into sticks
1 zucchini squash, sliced and cut in half
1 yellow squash, sliced and cut in half
6 cloves of garlic, chopped

Drizzle the veggies with extra virgin olive oil, and toss with a sprinkle of sea salt, some dried herbs of your choice [basil, oregano, thyme, sage], some fresh ground black pepper (or spicy red pepper flakes if you like heat) and a good dash or two of balsamic vinegar.

Throw the pan into the hot oven on a center rack, and roast away until almost done- about 30 to 40 minutes depending upon your oven and how many veggies you threw in the pan. Make sure you stir once or twice during the roasting to make sure all the veggies are coated and cooking evenly. When the veggies are almost done, cover the pan with foil and move the pan to a lower rack.

Slice the cooked polenta into fairly thin slices. Lay the slices on a baking sheet and brush with olive oil. Set the oven to Broil. Place the baking sheet with polenta on the higher oven rack, and broil until the polenta is sizzling and starting to get crispy around the edges (about 10 minutes in my oven).

Remove everything from the oven and assemble your plates. Divide the polenta slices among four plates. Top with roasted vegetables. Scatter crumbled goat cheese or whatever you've chosen. Enjoy!
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Here you are, a nice collection of healthy, gluten and wheat free, plus vegetarian and vegan for you. Naturally you can adjust these to suit your needs but these are basics to part from. All are full of flavor, easy to make and will deliver a wonderful eating experience. So how about it? Have I temped you into adding some "super foods" into your daily lives?

Sending warm wishes to everyone, hoping your weekend is lovely. Have fun! Talk soon....