Berry Brioche Bread Pudding With Lemon Fondant

I am reluctant to use this recipe title because I didn't use brioche or any kind of stale bread. I used challah. But, despite my total recipe interference, it turned out great. It looks pretty too, don't you think? Hooray for challah and for the strawberries that came in my bag of frozen berries.

This recipe came to my attention from a wonderful cook in Tennessee. Unlike me, she actually follows recipes as they are written, although she occasionally puts her own spin on them. I also suspect she has a crush on the Food Network's Tyler Florence.

This particular recipe came from his cookbook, Tyler Florence: Stirring the Pot.


Berry Brioche Bread Pudding with Lemon Fondant

Serves 6 - 8

Ingredients:
6 eggs, plus 2 egg yolks
3/4 cup whole milk
3/4 cup heavy whipping cream
3/4 cup granulated sugar, plus more for sprinkling
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon lemon zest
1 12-14 oz loaf brioche
2 cups mixed berries (blueberries, raspberries, blackberries)
1 recipe lemon fondant (see recipe, below)

Directions:
In a large bowl whisk together the eggs and egg yolks, the milk, cream, 3/4 cup sugar, vanilla, and lemon zest. Tear the brioche into large pieces; layer with the mixed berries in a deep 9-inch pie dish. Pour the egg mixture over the top and press down gently on top with the flat side of the spoon so that bread soaks up the liquid. Set in the refrigerator for 10 to 15 minutes.

Preheat oven to 350. Sprinkle the bread pudding liberally with granulated sugar. Bake in the middle of the oven for 40 to 45 minutes, until pudding has puffed up slightly and the custard has set. Serve warm bread pudding with a drizzle of Lemon Fondant.

Lemon Fondant - Thoroughly combine 2 cups confectioner's sugar, the juice of 2 lemons, and 2 teaspoons lemon zest in a bowl.

Definition of fondant:
noun. sugar paste: a smooth paste made from boiled sugar syrup, often colored or flavored, used as a filling for chocolates or a coating for cakes, nuts, or fruit.

Gourmet Berry Cornbread

Yes, really. Gourmet Berry Cornbread.

I was strolling around Fresh Market one afternoon admiring the food and enjoying the classical music when I picked up a small package of cornbread prepared for the store labeled "Gourmet Cornbread". I could see the blueberries so I immediately thought sweet, as in blueberry cake muffin-sweet. While I debated whether I was curious enough to pay $3.89, a helpful birdie whispered in my ear that I could make the same thing with a box of cornbread mix and some blueberries. Hmmm...

I bought the Gourmet Cornbread for $3.89 and found the texture and flavor more like cornbread than I expected. The sweetness came primarily from the blueberries. I wasn't sure what to eat it with, other than a large pat of butter. Needless to say, it didn't last long enough to worry about.

I filed this away with the birdie's whispered message.

Recently, I decided to give it my best shot. I bought two boxes of yellow corn muffin mix. There were no blueberries around, except for frozen, but there were still plenty of fresh blackberries and strawberries. I settled on blackberries.

Recipe: Gourmet Blackberry Cornbread

Directions:
Heat oven to 400-degrees. Follow package directions. I used milk instead of water. Add blackberries and bake.

I'll have to admit....it was very good. The blackberries, while not particularly sweet, fit very well with the cornbread mix.

Who knew?! Thanks, little birdie.

Lentil Vegetable Soup

 

What has 230 calories, 18 grams of protein, 40 grams of carbohydrates, 1 gram of fat, 4 mg sodium, and 37% iron in only 1 cup (cooked, unsalted, and based on a 2,000 calorie diet*)? LENTILS! I would place these in the incredibly nutritious column. Add some chopped vegetables, a little chicken stock, thyme (the herb of the gods), and a splash of red wine vinegar and you have one incredible soup for this winter. Granted, the chicken stock ups the ante on the sodium content but low sodium brands are available, if you are so inclined, or for the more domestic of you, homemade chicken stock may be used. A prefer half and half so I can cut down on as much sodium as possible without losing the flavor.

I first prepared this recipe last winter. I think this may be one of my very favorites!

Lentil Vegetable Soup
The Barefoot Contessa Cookbook, 1999
Serves: 8 to 10

Ingredients:

• 1 pound French green lentils
• 4 cups chopped yellow onions (3 large onions)
• 4 cups chopped leeks, white part only (2 leeks)
• 1 tablespoon minced garlic (3 cloves)
• 1/4 cup good olive oil, plus additional for drizzling on top
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
• 1 teaspoon ground cumin
• 3 cups medium-diced celery (8 stalks)
• 3 cups medium-diced carrots (4 to 6 carrots)
• 3 quarts chicken stock
• 1/4 cup tomato paste
• 2 tablespoons red wine or red wine vinegar
• Freshly grated Parmesan cheese

Directions: In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender.

Add the celery and carrots and saute for 10 more minutes.

Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.





One would not think that something like red wine or red wine vinegar (what I used) would make a difference in a pot with so many flavors. Don't leave it out! It is essential to making this its best. The trick is only eating one bowl!

Source: NutritionData

Losing Weight for Health and $$$$

From November 1, 2010, to February 1, 2011, my office is conducting a weight loss contest. Can you believe it? Right in the middle of the holidays! The big prize is $500, thanks to one of our physicians. For a $25 fee, I joined to compete against other employees to lose weight AND lower my LDL cholesterol level (the "bad" or plaque-forming cholesterol).

Between now and then on my blog, I will be focusing on lower calorie, smaller portion meals. As a dietitian, I have a very simple formula for reducing weight:
1) No gimmicks - there is no magic potion
2) Smaller portions
3) Balanced meals
4) No skipping meals

What will be the hardest for me? Breakfast! But, as dietitians know, people who eat breakfast are more successful at losing and maintaining a healthy body weight.

Wish me luck!

Photo: iStockphoto

Homemade Granola Bars

Granola isn't only for tree-huggers anymore. I wanted to make some granola for a friend of mine, who seems to really enjoy it.

I knew exactly which recipe I wanted to use. I had saved an episode of Food Network's Barefoot Contessa called "Breakfast to Go". She made these breakfast bars for her friends using pitted dates, dried apricots, and dried cranberries.

Homemade Granola Bars
Barefoot Contessa Back to Basics
Serves:  12 to 16 bars

Ingredients
• 2 cups old-fashioned oatmeal
• 1 cup sliced almonds
• 1 cup shredded coconut, loosely packed
• 1/2 cup toasted wheat germ (Note: I left this out.)
• 3 tablespoons unsalted butter
• 2/3 cup honey
• 1/4 cup light brown sugar, lightly packed
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 cup chopped pitted dates
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries

Directions:

1) Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

2) Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

I never expected this to smell so amazing!

3) Reduce the oven temperature to 300 degrees F.

4) Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

5) Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

My homemade granola "bars" turned into granola "bites".  Lesson learned? A very sharp knife is a must. I personally thought they were sweet and delicious. My friend... not so much. She felt they were too sweet and described them tasting like a "dessert". Store-bought granola bars do sometimes taste a bit like a candy bar. Either way, it appears I now have breakfast for the next four days! Sweet!

Tomato Spinach Soup

It has cooled down in the last couple of days and I started thinking soup. Red is the color of my football team so tomato soup seems to fit the bill. This is one of the first Rachael Ray recipes I tried and it remains a favorite to this day.

Tomato Spinach Soup
Recipe: Rachel Ray
Serves 4

Ingredients

•2 tablespoons evoo, extra-virgin olive oil, 2 turns of the pan
•1 large shallot, finely chopped
•2 cloves garlic, chopped
•1 (28-ounce) can diced tomatoes in juice, drained
•1 can crushed tomatoes, 28 ounces
•2 cups good quality vegetable stock, available on soup aisle
•1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knife
•Salt and pepper to your taste

Directions
Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Sauté 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handsful to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.

Notes: I generally wait until the last minute to throw in the chopped garlic to avoid burning. I also use chicken stock but vegetable stock is good, too.

Basic Homemade Croutons

Sourdough bread, stale, cut into cubes

Extra virgin olive oil
Freshly ground black pepper, to taste
Kosher salt, to taste
Cayenne pepper, to taste

Directions:
Preheat the oven to 375˚F. Toss together the bread, oil, black pepper, and cayenne in a large bowl, making sure that the bread cubes are evenly coated. Season generously with salt. Arrange the croutons in a single layer on a baking tray and bake for 22 to 24 minutes, or until golden brown and crisp. Let cool.

Notes:  This is a good way to use stale bread. Best when eaten fresh but can be frozen up to six months. A variety of your favorite seasonings may be used.

Cold Soba Noodles

After posting Nigella Lawson's recipe for Cold Soba Noodles, I decided make it for dinner tonight. As Nigella says in her usual entertaining and descriptive British way: This serves "two when eaten, gratifyingly, as they are".

Note: This is a perfect side with seared fresh tuna, or "gratifyingly, as they are".

Soba Noodles with Salmon

I do not use soba noodles often enough, and every time I eat them I wonder why I don't cook them more often. Requiring only three minutes in boiling water (according to package directions), they can be added to a variety of stir-fried vegetables and sauces for flavors. The addition of scallions would be enough but I decided to throw in a few carrots to help meet my "5 a day" recommendation.

I adapted the original recipe for last night's meal by eliminating the sesame seeds and honey, adding the carrots, and eating them warm with the salmon. I left the remainder on the counter to remind me to cook them again soon. They're delicious!

Recipe: Nigella's Cold Soba Noodles with Sesame Seeds
Yield: 4, as part of a meal, or 2, if eaten alone
Forever Summer by Nigella Lawson

Ingredients:
1/3 cup sesame seeds
Salt
8 ounces soba noodles
2 teaspoons rice vinegar
5 teaspoons soy sauce
2 teaspoons honey
2 teaspoons toasted sesame oil
5 scallions

Directions:

1) Toast the sesame seeds in a dry pan over a high heat until they look golden brown, and tip them into a bowl.

2) Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 minutes (or according to package instructions) until they are tender but not mushy. Have a bowl of iced water waiting to plunge them into after draining*.

3) In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil. Then finely slice the scallions and put them into the bowl with the cooled drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.

4) Leave the sesame seed noodles for about half an hour to let the flavors develop, although this is not absolutely necessary or sometimes even possible.

Notes: The leftovers are amazing!

Quick Preserved Lemons, Part 2

Now that I have made Mark Bittman's quick preserved lemons recipe, the question remains as to what to do with them. Adding them to fish, of course, was really a no-brainer. I generally prefer just a hint, if any, lemon added to fish and seafood so this heaping tablespoon to this tilapia was a citrus explosion. Maybe on the side, or more finely minced?

Here are other ideas I look forward to trying in the future:

1) Add the juices that accumulate to marinades or make a lemon vinaigrette for salads and light pastas.
2) Whole roasted chicken - rub the chicken with the formed juices, place inside the cavity of the chicken along with other herbs and seasonings.
3) Lemon-herbed butters
4) Israeli couscous with butternut squash and preserved lemons
5) Vegetable, chicken and lamb stews
6) Moroccan-inspired dishes
7) Eggplant and peppers

The possibilities are endless.

Eggplant and Peppers

With the quick preserved lemons from yesterday's post waiting patiently in the refrigerator, I decided to first try them with the dish prepared by the author of the recipe, Mark Bittman: eggplant and peppers.

Recipe: Dice eggplant and peppers with a little olive oil, salt and pepper, nothing more. Stir until brown. I used a variety of red, yellow, and orange sweet peppers.

Plate and top with preserved lemons. The tartness of the citrus added that necessary taste and texture that made this dish perfect.

Quick Preserved Lemons

This is the closest I have come to preserving anything. So, I'm taking it slow. Think this looks good? You should have smelled my kitchen.

I saw this Mark Bittman recipe in The New York Times. I had four lemons. I had sugar. I had salt. I did not have a cute little jar for storage so I headed to World Market to find one.

Ideally, the lemons would be organic and unwaxed. Mine were not so I put the four lemons into boiling water for 30 seconds and rubbed off the wax with a cloth. I had no idea! Had I been zesting lemon-flavored wax in my food all these years?? Mental note: Clean your lemons!

Dice lemons, including the peel. Remove as many seeds as possible. Add two tablespoons sugar and 1 tablespoon kosher salt. Stir.

Add the mixture to your new cute jar. Let the mixture sit for three hours at room temperature. Shake the jar periodically. It can be served then or refrigerated for use up to one week.

What now? Stay tuned...

Fall at Pepper Place Market

While not as large as the summer farmer's market, Pepper Place Market remains open now for the fall harvest. I'm like a dog seeing a squirrel when I see red. Look! Red peppers!

I'm not an early riser so I missed the best of the apples; however, the prices were great. I bought the last small basket of Honeycrisp apples for $4.00 ($2.99/pound in the grocery story) and small baskets of green apples and red bell peppers.

Fall is all about pumpkins, of course.

These are the John Merrick pumpkins (no disrespect intended to the late Mr. Merrick). Either that or these pumpkins have been hanging out with unsavory friends. These are Halloween scary.

Roasted Chicken Breasts

Oven-Roasted Chicken Breast

Recipe: Barefoot Contessa

There is more roasting on my menu with oven-roasted chicken breasts. The same method applies that I have mentioned here: wash the chicken and pat dry; coat thoroughly with olive oil, Kosher salt, and freshly ground black pepper. Preheat oven to 400-degrees and roast for 45-50 minutes.

No more dry, poorly seasoned chicken for me! I leave the skin on during roasting; I find it keeps the chicken juicy and more flavorful. One may take off the skin when eating to reduce the saturated fat intake. This is a no-miss entree.

Don't these look juicy and delicious?

Does roasted chicken sound too boring? Dress it up to serve for yourself or guests by adding herbed goat cheese and fresh basil. It adds a great flavor and presentation. Wash and pat dry the raw chicken breasts. Take your fingers and gently separate the chicken skin from the chicken flesh. Under the skin, place a thick slice of herbed goat cheese and a fresh basil leaf. Coat and bake as directed above. Your guests will think you are a gourmet chef! Only we will know the secret.

Pistachios: Good for the Heart

Pistachio nuts are still getting good press for their nutrient-rich, heart-healthy benefits. Around 90% of the fat in pistachios are mono- and polyunsaturated fats; they are rich in antioxidants; they are a good source of fiber; and, they have more potassium that one-half of a large banana (source). In fact, the Food and Drug Administration awarded tree nuts – including pistachios – a qualified health claim in 2003. It said: 

Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.

I don't generally create my own recipes, therefore, it is hard for me to believe that I came up with this by myself.  Yet, I can't find a recipe in my recipe files and neither can Google, and we all know Google can do everything.

This is a fast, refreshing, and colorful dessert or snack. Plus, it is a delicious way to eat pistachios without including those two words, ice and cream.

Ingredients
Fresh pineapple, cut into bite-sized wedges
Fresh mint, rough chop
Pistachio nuts, shelled, rough chop

Combine. Plate. Serve. Enjoy.

Regular followers: Previously posted, but for a good reason. Thanks for understanding.

Upcoming Book Signings

October 13
Alton Brown signs Good Eats 2
Books-A-Million, Brookwood Village
7 p.m.
Birmingham, Alabama

October 27
Bobby Flay signs Bobby Flay's Throwdown
Books-A-Million, Brookwood Village
7 p.m.
Birmingham, Alabama

Chickpea Salad With Ginger

There is a vegetarian coming for a visit this weekend so I'm scanning my recipe files. Since my vegetarian visitor has expressed concern about getting enough protein, I'm planning to pull out the beans. Cans of chickpeas (also called garbanzo beans) are staples in my pantry because they are so versatile, tasty, and nutritious.

Regarding nutrition, chickpeas are low in saturated fat and sodium. They are also a good source of dietary fiber, protein, and copper and a very good source of folate and manganese. They have that delicious buttery taste. Plus, there are so many ways to use chickpeas. Here are a few suggestions:
Make hummus
Toss into a salad
Mix into a pasta dish
Stir into a soup or stew
Add into your favorite grain
Roast and eat alone

The recipe below is a 2008 recipe by Mark Bittman, and I agree that it is the salad dressing that makes this recipe so special. The aroma from the toasted cumin seeds, the ginger, and the lemon will delight your olfactory system by pleasantly scenting your kitchen.

Chickpea Salad With Ginger

Time: 10 minutes with precooked chickpeas
Servings: 4

Ingredients:
1 tablespoon cumin seeds or ground cumin
3 cups cooked or canned chickpeas (rinse canned ones)
2 bell peppers, red, yellow or orange; cored, seeded and diced
1 red onion, diced
1 1-inch piece ginger, peeled and minced, or more to taste
1 tablespoon sugar, optional
3 tablespoons fresh lemon juice, or to taste
Salt and pepper to taste
Chopped fresh cilantro leaves

Directions:
1. In a dry pan, toast cumin seeds over medium-low heat until fragrant, about 2 minutes. Grind to a powder using a spice mill, coffee grinder or mortar and pestle. If using ground cumin, lightly toast.

2. In a large bowl, toss all ingredients but cilantro. (You can prepare dish up to this point in advance; let sit for up to 2 hours.)

3. Taste and add more salt, pepper or lemon juice if you like, garnish with cilantro, and serve.

Notes:
Plan ahead so you can allow this dish to sit for the full two hours. You will be rewarded! If you find that the red onion is too strong, use extra lemon juice for a milder flavor.

Verdict:
Very good!

You may watch Mark Bittman prepare this nice fall salad here. Be patient! He will eventually get someone to show him how to use the spice grinder.

Birthday Surprise!

I never know what to expect when I go to my office and indeed something changes and/or surprises almost daily. Tuesday, much to my surprise and delight, my two department co-workers gave me an early birthday surprise, along with encouragement to "blog on!". They are both excellent cooks so I saw that as their faith that I too might make it some day.

Who doesn't love a cheese ball?  The blogger in me immediately started thinking about alternatives: what if I added smoked salmon and dill or chives or how would crushed pecans taste on the outside? This was so good (recipe below) and, as you can tell, didn't last long. Isn't it amazing how three people can eat so much in such a short period of time?!

Remember those brown sugar brownies I blogged about not long ago? Here is what they are 'suppose' to look like. Still warm out of the oven, they were gooey and delicious! I know because I ate two. These were made with dark brown sugar and not 1/2 bag, not 1 bag, but 1-1/2 bags of milk chocolate chips. I learned that the best technique was to remove the pan from the heat after the butter has melted so it can be cooling as the brown sugar is melting and the other ingredients are added so that the chocolate chips do not melt.

In my goodies bag was two books (see below). I can't wait to see what suggestions they have to improve my cooking and, thus, my blogging

Recipe: Cheese Ball

2 - 8 oz. packages of plain cream cheese

1 bunch scallions, minced

1 4-6 oz. ham, finely chopped

1 package Ranch Dressing Mix (may use 2 packages for a spicier flavor)

McCormick's Steak Seasoning or a black pepper seasoning

Directions:

Combine first four ingredients. Form into a ball or rectangle. Roll in the steak or black pepper seasoning.

Happy Birthday to me!

Lemon Pepper Fettuccine Pasta with Smoked Salmon Sauce

Since it was a Monday in every sense of the word and we had much cooler weather, I wanted three things when I got home from the office: 1) a hot shower, 2) a big dish of comfort, and 3) to curl up on the sofa with my two cats, Jules and Vincent*, and exhale.

This recipe was submitted by Felicia Lee as part of a Salon.com Kitchen Challenge. I was excited about it until I got to the part about the homemade pasta. Say what?! Thankfully I didn't send this straight to the recycle bin, because I discovered a bag of lemon chive fettuccine during my weekly grocery shopping. Even better, instructions for cooking the pasta al dente ("tender, but firm to the bite") took only three minutes.

This is just one big dish of creaminess. The trick is trying not to eat all the smoked salmon before its time to add to the sauce. Alternatives for the smoked salmon are endless: shrimp or spinach or sauce or just butter or oil.


Lemon Pepper Fettuccini with Creamy Smoked Salmon Sauce
Serves 2

Ingredients:
1 12-oz. bag lemon chive fettuccine noodles
¾ cup shredded smoked salmon
2 tablespoons minced shallots
2 cups cream (or unsweetened soy milk for a healthier choice)
Salt and freshly ground pepper to taste
Chopped fresh dill or parsley for garnish (optional)

Directions:
1) Cook pasta according to the package directions.
2) For the sauce, simmer the cream and shallots together in a heavy saucepan, stirring occasionally.
3) Add the salmon and simmer until heated through. Add salt and pepper to taste.
4) Toss with the cooked pasta, top with optional parsley or dill, and serve immediately.

Notes:
Plate, curl up on the sofa with your cats, exhale and enjoy your comfort food!

*Yes. My cats are named after Jules Winnfield and Vincent Vega from the cult film classic, Pulp Fiction.

The Roasting Queen

The Roasting Queen sounds a little better than The Lazy Cook, don't you think? Either title could work here because this recipe: 1) uses my favorite cooking method, and 2) is simple and quick.

No one likes to waste food, although I have been guilty of throwing out food more than once because I did not plan my weekly purchases very well. In our current economy, no one can afford to waste food for any reason! So, what does one do with that extra red pepper you didn't use or the two potatoes that never made it out of that 5-lb bag? I pull out this recipe, as it is my everything-but-the-kitchen-sink recipe. It is my cleaning out the refrigerator recipe. It is my recipe that is as good to eat as it is simple to execute.

Recipe

Adapted from Nigella Lawson's Double Potato and Halloumi Bake Recipe

Yield: 2-3 servings

Ingredients:

1 large sweet potato

1 large potato
1 red onion
1 yellow or green pepper
1 red pepper
Garlic cloves, peeled, about one-half head
4 tbsps olive oil or to coat
Freshly ground black pepper, to taste
Halloumi cheese/white cheddar cheese/Feta cheese, thinly sliced

Directions:
Preheat the oven to 400-degrees.
Cut the sweet potato into 1-1/2 inch cubes and the white potato slightly smaller, as the sweet potato will cook more quickly. Halve the red onion then cut the half into 4-6 segments. De-seed the peppers and chop peppers into same size squares. Separate the cloves of garlic (I peel my garlic but it isn't necessary). Put everything into an oven proof large baking or roasting dish. Using clean hands, give the vegetables a good coating of olive oil. Season with black pepper. Cook for 45 minutes or until the vegetables are cooked through and/or slightly tinged with brown. Place slices of cheese over the vegetables and replace in the oven to melt, 5-10 minutes maximum. Serve straight out of the baking dish. If you choose to leave off the cheese, you may want to add Kosher salt to taste when served.

Notes:
This roasting queen/lazy cook mainly does a rough chop, using whatever is available. Eggplant, winter squash, and/or zucchini would also work here. The objective is a quick, nutritious dish so I don't linger over specifics.

For my regular followers, this is a repeat but for a good reason.:)