Intuitive Eating: Grilled Veggies, Fruits, Soup!

By , November 2, 2007 4:08 pm

As an Intuitive Cook, I don’t want recipes. I don’t want to take the time to even open a cook book. I want “general principles” I can apply, given the time and ingredients I have in hand.

 A while ago (see Category: food to find former blogs), I wrote about grilling/roasting cauliflower and onions/peppers. Now, reading autumn food magazines (if you want only one food magazine this season, I recommend Bon Appetit, November, 2007. It is chock full of easy, delicious fall/winter/holiday recipes), I am inundated with more delicious ideas for grilling/roasting, not just veggies, but fruits, and even turning them into soup!

So, here is the basic principle:

In the oven, preheat to 420 degrees (or go to 450, and cook faster, watch more closely), spread slices on baking tray or in a sturdy casserole dish with some olive oil and spices and chunky salt, if you want) and cook around 50 minutes( 10-20 minutes at the higher heat), checking and stirring midway.

On the grill, turn side burners to medium (or pile coals to sides), and grill on a grill pan over the center burner, 10-20 minutes, stirring occasionally (cover closed).

The point: get the veggie or fruit to “caramelize,” turning sweet and roasted. Yummm!!!

Now, new veggies to try (not zero calories like cauliflower and onions/peppers, so watch portion size, but colorful veggies of autumn packed with everything good!):

Pumpkin, butternut squash, acorn squash, carrots, sweet potatoes, beets (flavor with a little honey or maple syrup or curry powder or…use your imagination!).

Turnips, parsnips, rutabaga (this one smells when cooking!), eggplant, fennel.

Baby red potatos, yukon potatoes, any potatoes (flavor with “parsley, sage, rosemary, and thyme,” in any combination).

Leeks, red onions, sweet onions, yellow onions, shallots.

TO MAKE SOUP :

Take any roasted or grilled carmalized veggie and simply add enough low-fat chicken or vegetable broth (from a can!!) to get to desired soupy consistency. Or, blenderize this mixture!!!!! Top with a little parmesan/cheddar/blue cheese or sour cream/yogurt. Mix in some milk or cream, depending upon calories. Season to taste!!!!!

FRUITS: Same basic principle for grilling/roasting.

Pears, apples, plums, peaches, nectarines, any combination

Now, you can also mix fruits and veggies together, such as:

Butternut squash, Apple, and Onion

Pears, Parsnips, and Onion

Apples, Fennel, and Leeks

Whatever your “intuitive feel” tells you would be delicious. Always good with a little cheddar, parmesan,  or blue cheese.

STUFFING, TOO!

Or, add some cornbread or stuffing bread or rice to roasted veggies or fruits, with a little chicken stock, Voila! Stuffing. Add some nuts, dried cranberries or apricots, grapes…

If you are a Sensing instead of an iNtuitive type on the Myers-Briggs (see http://www.cefocusing.com/pdf/2f1n_Jung_MBTI_Exp_Theory.pdf to find out, and Personality Tests submenu at http://www.cefocusing.com/freeresources/2e.php to take some actual tests), you might need recipes and measurements. Cookbooks are for you. But, me, recipes tie me down!!!!

Kathy McGuire

Creative Edge Focusing (TM)

www.cefocusing.com

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