Thick Chicken Noodle Soup

It's been wet around here... very wet. Nothing like biking to class in the steady rain to make you want soup. I like my soups thick.. very very thick. This was wonderful, with big fettuccine noodles, fresh parsley and big chunks of chicken.

Lately, I've been bartering: Soup for homework help. So far it's worked out well.

Makes about 5 to 6 cups of thick soup.

35 minutes
-large large soup pot
Easy

INGREDIENTS

3 heaping Tbsp Earth Balance butter
1/3 c Bob's Red Mill all-purpose flour (sorghum?)
3 (15 oz) cans Swanson natural goodness chicken broth
1 can water (fill up empty chicken broth can)
1 (or two) large chicken breast
2 thick carrots, peeled
1 large white onion
handful of fresh parsley
fistful (about 1/3 to 1/2 of a package) of Tinkyada fettuccine noodles, broken in half
1/2 c. frozen peas
2 tsp. garlic powder
1 tsp. black pepper
1 tsp. oregano
1 tsp. celery flakes
sea salt to taste

DIRECTIONS
1. Melt butter in the wok over low heat. Once butter is fully melted, add in the flour, one tablespoon at a time. Stir well to mix, breaking up any flour clumps. Mixture should be thick and sticky, like a paste.
2. Continue to heat the butter/flour roux, stirring frequently. Add in a little more butter if necessary to aid stirring. When flour in the roux just starts to tan/brown (around the 5 minute mark), add in the chicken broth + 1 additional can of water. Mix well. Don't be discouraged if lumps occur at this point; they should break up later upon boiling (the end product is silky smooth).
3. Rinse off the boneless/skinless chicken breast(s). Tear into bite-sized chunks and add to the broth/roux. Turn heat up to medium high. Cover and let simmer softly while you chop up veggies.
4. Wash and peel the carrots. Slice into thin-ish circles. Half the larger circles if they get too big in diameter. Peel and chop up the onion; pieces don't have to be super small. Wash and dice the fresh parsley.
By now the soup should have boiled for around 10 minutes, cooking the chicken pieces.
5. Add in the chopped carrot, onion and parsley to the boiling soup. Take a handful of Tinkyada flat fettuchini pasta and break in half lengthwise. Add pasta to the soup pot (it will be awkard). Cover and let simmer for another 10 minutes, stirring occasionally. **Be sure to scrape the bottom of the pot during stirring. The soup will become very thick and might stick to the bottom and burn if left totally unattended. Add in more water to alleviate this problem.**
6. Once the pasta becomes tender, wash off the frozen peas and add them to the pot. Season soup generously with garlic powder, black pepper, oregano and celery flakes. Turn heat down to medium. Stir to mix. Add in extra water as necessary.
7. Simmer gently for another 5 to 10 minutes, or until veggies are tender (but not shapeless) and pasta and chicken are fully cooked. Soup should no longer have any large clumps, but it will be quite viscous, coating spoons and pouring slowly.
Serve warm with favorite gluten free bread.

Pan-Roasted Baby Red Potatoes

Tender spuds, covered in garlic butter, pan-roasted with pearl onions.
I've always wanted to make these. Over winter break, I found time to experiment. I really liked the garlic-infused butter, but you can tune down both (garlic or butter) if you see fit.



Serves 3 (as a side dish)
40 minutes
-large saucepan
Quick and simple

INGREDIENTS
10 to 15 small baby red (boiler) potatoes ; no bigger than 2 inches in diameter
10 to 15 small white pearl onions
1 whole garlic (more than 8 cloves, at least)
4 Tbsp. butter or non-dairy alternative (I used Buttery Sticks)
5 green onions
sea salt and pepper

DIRECTIONS
1. Half each baby red potato; don't bother peeling them. If still too big, quarter each potato. Place in bowl of cold water to sit while peeling the onions.
2. Carefully cut the ends off of the pearl onions. Remove the outer cover by slicing into the side. However, keep the onions whole-- don't half them (they'll fall apart).
3. Remove the spuds from the water-bath and place in large saucepan. Add in the peeled pearl onions. Pour in enough water such that the potatoes and onions are halfway covered (not too much).
4. Start the pan boiling over high heat. You want the potatoes and onions to boil rapidly for at least 10 minutes. Turn to the garlic and green onions while waiting.
5. Peel entire garlic, removing the hard bottom parts from each clove (this, like the onions, takes awhile). Coarsely dice. Keep watch on the potatoes.
6. Once the potatoes are pierced easily with a knife, carefully pour out most of the extra water; leave about a tablespoon of water in the bottom of the pan. Add in handful the diced garlic. Stir.
7. Place saucepan back on the hot range. Boil off the rest of the water-- should take less than 3 minutes. When the water has completely boiled away, turn the heat down to medium-high and add in the butter. Stir to melt and coat.
8. Let the potatoes, garlic, and onions saute in the butter for 5 minutes, stirring occasionally. You want the potatoes to brown a little.
9. Coarsely cut up the green leaves of the green onion. Add to the saucepan. Mix well.
10. Saute for an additional 3 to 5 minutes, or until the potatoes and white onions are tender, but before they get too mushy. Season to taste with salt and pepper. Serve generously with ham.

Creamy Green Bean Casserole

While spending thanksgiving at my Aunt and Uncle's place, we couldn't help but notice all the TV ads for that nasty-ass canned green bean/condensed soup/fried onion casserole. It got my Aunt and I thinking-- fresh green beans don't sound too bad... what about a casserole thickened with a roux, packed with cheese and bacon? Well, I finally tried it (changed the bacon to ham; I didn't want to overpower the green beans) and it's mighty fine! So utterly creamy, with a topping of crunchy potato chips. Gluten-Free AND Condensed-Soup Free!



Serves 2 (3 as a side dish)
40 minutes
Pre-heat oven to 425 F.
-large saucepan
-9" cake pan (-or- favorite casserole dish; no need for a lid)
Easy

INGREDIENTS
2 cups fresh green beans, ends removed
1 medium white onion, halved then thinly sliced
3 Tbsp. butter or non-dairy alternative (I used Galaxy Nutritional Foods buttery spread)
1.5 Tbsp. GF flour (I used Bob's Red Mill all purpose flour-- I think it's mainly sorghum)
6 slices of honey ham, cut into bits/squares (I'm a cheap grad student and used Oscar Mayer cold cut slices, cut into squares
1 Tbsp. grated Parmesan cheese, or non-dairy alternative (GNFoods soy Parmesan)
1/4 cup. grated cheddar cheese, or non-dairy alternative (GNFoods rice slices)
1 cup Swanson Natural Goodness chicken broth (one half of a 14 oz can)
3/4 cup smashed Original Wavy Lays potato chips

DIRECTIONS
0. Pre-heat oven to 425 F. Set out your casserole dish... I used a 9" non-stick cake pan because they're way easy to clean.
1. Wash the fresh green beans. Remove the ends and cut the longer beans in half (so none are over 2 inches long). Place cut beans in the large saucepan and cover with water.
2. Bring the beans to a rolling boil over high heat. Boil the green beans in for 5 minutes; don't overcook, you want them to be crisp-tender. Drain the beans (discard the water) and set beans aside in the waiting casserole dish. Now on to the sauce...
3. Peel and wash the onion. Slice into thin O's. Half the onion rings so you have half-circles. Set aside.
4. Melt butter in same, emptied, large saucepan over low heat. Stir in GF flour until smooth. Raise temperature to medium-low. Cook flour mixture, barely bubbling, for a minute. Add in cut white onion. Stir to coat (roux should be thick and sticky).
5. Get out your ham slices and tear off small pieces (I used my fingers). Add ham pieces to the saucepan. Mix well to coat. Cook onion and ham for 5 minutes, or until onions begin to turn translucent.
6. Add in parmesean cheese and cheddar cheeese. Stir well . Also add in chicken broth in 1/4 cup increments, stirring between each broth addition. The roux should thin a little, but not clump up. It should be smooth and creamy. Taste; add more cheese if you wish.
7. Combine onion/cheese sauce with cooked green beans-- I spooned the waiting beans from the casserole dish back into the saucepan, but if you have a large casserole dish, mix everything together in there instead. Mixture should be thick, coating the beans.
8. Spoon beans/sauce into waiting casserole dish (cake pan). Crumble smashed Wavy Lay's Original potato chips over the top.
9. Cook, uncovered, for 15 to 20 minutes in preheated 425 F degree oven; or until the top browns and the sauce is bubbly. Let cool 2-3 minutes before serving.

Roasted Rosemary Turkey Legs

Problem:
A single college student living alone wants turkey for thanksgiving, but a whole turkey is many lbs too big. Consider a celiac student meeting up with his or her family who cooks bread-stuffing inside the big bird. They can't just mooch off the gluten-tainted turkey. Find a solution that reasonably satisfies both conditions.
Answer:
Turkey legs!!
Roast your own! Right at home in your own small pan, then take with you!
Easy easy easy! Two ingredients!

(Sorry my picture sucks.. I'm in a hurry)


Serves 2
1.5 to 2 hours
Preheat oven: 375 F
-cookie sheet, or other flat metal pan
-disposable Aluminum pan (I used a pie pan, but a square one would be better, I think)
-Aluminum foil sheet for baking
Easy

INGREDIENTS
4 turkey drumsticks -or- 2 large turkey legs (the whole leg, like I have pictured above); fully defrosted
bundle of freshly cut rosemary-- about 8 to 10 'clippings'; each 5 " long

DIRECTIONS
1. Place the flimsy, disposable Al baking tin on the sturdy cookie sheet. Always use the cookie sheet to move the baking tin, or else you will potentially have major problems.
2. Rinse off the freshly cut rosemary clippings. Lay a third of the twigs down on the bottom of the Al baking pan.
3. Rinse off the thawed turkey legs and arrange them inside the disposable Aluminum baking tin over the top of the rosemary.
4. Place remaining rosemary around and on top of the legs.
5. Cover pan with a sheet of aluminum foil, then slide the legs (via the cookie sheet) into the pre-heated 375 F degree oven.
6. Cook covered for an hour.
7. Remove the aluminum foil sheet after the first hour and pour out most of the grease into a scrap container. Continue cooking, uncovered, (still at 375 F) for another half hour to an hour. Watch the bird and take out when the skin is golden brown. When fully cooked, the turkey meat pulls easily away from the bone-- internal temperature of 180 F.
8. Turn off the oven and pour the rest of the drippings into a waiting saucepan and use to make gravy**. Crumble a bit of the roasted rosemary into the oil for extra gravy flavor.
9. Wrap turkey legs up and refrigerate or freeze for later, or serve hot with Spinach-Garlic Mashed Potatoes. Discard the disposable pan.

**I forgot this step and don't have any gravy to show. You can find gravy recipes online elsewhere, such as gluten-free girl. (Use drippings instead of the chicken broth in her recipe).
(*Note* Rice flour is actually better than wheat flour for gravy making.. gluten flours clump too much. My non-celiac mother now makes all gravy with rice flour!)

Spinach-Garlic Potatoes

This doesn't have much color, but d*mn, these are soooo good... my all-time favorite way to make mashed potatoes. Super creamy and cheesy, bursting with garlic and peppered with butter-soaked spinach leaves. My mother used to use these spuds to trick me into eating greens when I was younger. It worked every time. A perfect, fast side dish to any meat.

Serves 2 to 3

35 minutes
-large pot, non-stick is best

-medium saucepan

-potato masher

Easy

INGREDIENTS

6 to 8 medium small red potatoes
6 to 8 garlic cloves
1 cup fresh spinach
1 to 2 Tbsp. butter (or lactose-free alternative)
1/3 c. heavy cream -OR- 1/4 c. sour cream-- I used Tofutti better than sour cream
[~1/3 c. Parmesan cheese; optional... I used a little Galaxy Nutritional Foods mozzarella rice shreds]

DIRECTIONS

1. Scrub, then cut potatoes into coarse,1 to 2 inch chunks (they don't have to be exact.. ). Don't bother peeling the potatoes unless you have russets and not red potatoes.
2. Peel the remove the 'bottom' part of each garlic clove. Don't bother dicing... like the potatoes, they will be mashed, too.
3. Place potato pieces and whole garlic cloves into a large pot. Fill with water until potatoes are well covered. Bring water to a rolling boil over high heat, then cook until potatoes are tender-- about 10 to 15 minutes.
4. Wash the spinach while the potatoes are boiling. Place spinach in the medium saucepan with the butter. If using heavy cream.. add in the heavy cream here. Heat over medium-low heat until the butter melts (shouldn't take more than 5 minutes); the spinach should also wilt. Don't scorch the heavy cream. Stir well, then turn off the heat.
5. Turn back to the potatoes: drain the cooked spuds, reserving a little bit of the cooking liquid. Place potatoes and garlic into another bowl (just make sure they are out of your non-stick pot) and mash coarsely by hand. Stir in the spinach and butter [and heavy cream] mixture. If using the sour cream, now is the time to stir in the sour cream.
6. Add in the Parmesan cheese and continue mashing until it's the consistency you want. If the spuds are too stiff, add in a little more of the reserved cooking liquid (or heavy cream.. whatever you feel comfortable doing!). Salt and pepper to taste. Serve warm alongside turkey.

Autumn Fried Rice

It's finally starting to feel like fall around here. I keep waiting for it to drop below 40 degrees during the day, then I remember I am no longer in Illinois...
With the sweet butternut squash and nutty zucchini, this just tastes like autumn. The garbanzo beans were a last minute addition and I must say they're a keeper. Makes alot... be sure to bust out your trusty wok.



Serves 4
25 (rice) + 40 minutes
-large, sharp cutting knife
-stainless steel wok
Easy

INGREDIENTS
2 cups pre-cooked brown rice (slightly undercooked)

1/2 of a large butternut squash
1 large stripped zucchini (I don't know the name.. it's a green zucchini squash with prominent ridges and a 'marbled' greenish-white coloring.. check out the picture; I found mine at the farmer's market)
1 medium white onion
5 cloves garlic
2 + 1 Tbsp. peanut oil
1/4 tsp. ground white pepper
sea salt
1/2 tsp. thyme leaves
1 tsp. dried parsley flakes (-or- a small bundle of fresh parsley, chopped)
1 (14 oz.) can garbanzo beans*
1 to 2 tsp. red wine vinegar
*S&W Fine foods garbanzo beans are GF; Bush's and DelMonte garbanzo beans should also be GF.

DIRECTIONS
0. Prepare brown rice as directed on package to make 2 cups cooked rice. However, use slightly less water and shave about 5 minutes off of the regular cooking time. This will help the rice to not become mushy when stir-fried. Place rice aside once done (in the fridge is best).
1. Wash off the butternut squash. I found my squash very very hard to cut (I didn't even try peeling with a normal peeler). Be sure to use a large, sharp knife and cut the squash in half right above the 'bowl' part (into two smaller 'cylinders'); place the top into the fridge for another day. 2. Scoop out the seeds and innards. Carefully slice off the outer skin while the vegetable is sitting upright like a bowl. Once the squash is crudely 'peeled' and gutted, cut squash into 1 inch cubes. Set cubes aside.
3. Wash and cut the striped, ridged zucchini squash into 1/2 inch slices. Half or quarter each slice. Place the zucchini with the butternut pieces. Coarsely cut up the white onion into about 1/2 inch squares. Set onion apart from the squash/zucchini. Peel and dice up the garlic cloves. Place garlic cloves directly into you seasoned wok.
4. Add 2 Tbsp. peanut oil to the wok. Stir the garlic cloves and begin cooking over medium-high heat. Once the garlic pieces begin to tan (should take between 3 to 5 minutes), add in the zucchini and butternut pieces. Stir to mix well. Continue cooking for 5 minutes, stirring frequently.
5. Add in the white onion pieces. Stir well. Also season generously with white pepper, sea salt, thyme leaves and parsley. Stir well, again. Continue cooking for an additional 5 minutes, or until the onion is translucent and the butternut squash/zucchini pieces are tender (you might need a bit more time for the squash and zucchini). Toss and stir well while cooking. Add in a little more oil if you think it's necessary to keep things from sticking and burning.
6. Open and drain a can of garbanzo beans, add to contents of the wok. Stir well and heat through, an additional 3 minutes.
7. Once heated, spoon in the prepared rice. Pour an additional 1 Tbsp. peanut oil over the rice, then stir well, breaking up any rice clumps and incorporating it thoroughly with the veggies. Heat the rice through, slightly browning (stir-frying) the grains-- for an additional 3 to 5 minutes. Don't let the rice burn, though, keep stirring.
8. When rice is golden and steamy, remove from the heat and splash with a little red wine vinegar (taste it to see how much you want.. it's good with the nutty zucchini and garbanzo beans). Serve warm.

Asparagus Pesto

Had leftover asparagus, wanted pesto with pasta, this was the result.
If I owned a food processor, I would have used that to whirl up the sauce till smooth.. dicing vegetables only goes so far. However, this was good despite it's inhomogeneity.



Serves 2, with a side dish
25 minutes
-medium saucepan
-medium pot (or pasta cooker)
-fine vegetable grater and good knife -OR- use a food processor
Easy

INGREDIENTS
1.5 cups cooked pasta

10 to 12 asparagus stalks
1 medium zucchini
6 to 8 garlic cloves (you can't have too much garlic)
2 to 3 green onions
1 half of a (14 oz) can Swanson vegetable broth -or- can Swanson Natural Goodness Chicken broth
1 Tbsp. olive oil
2 Tbsp. dried basil (or a bunch of the fresh stuff!)
1 Tbsp. parsley
1 tsp. oregano
1 tsp. onion powder
black pepper
sea salt
1/3 cup grated mozzarella cheese -OR- 1/4 cup cream cheese -OR- (as I used) 4 slices Galaxy Nutritional Foods Mozzarella flavored cheese slices

DIRECTIONS
0. Prepare the pasta shells as directed on package to make about 1.5 cups cooked pasta. Don't let the pasta get soggy. Drain well and set aside.
1. Wash asparagus and (choose one from below):
a) mince each stalk into very fine pieces using a knife
b) carefully grate the stalks using a coarse cheese grater <--- my option c) toss in a food processor and dice Set asparagus mush aside. 2. Remove ends and grate the zucchini (or whirl in processor). Go ahead and add grated zucchini with the asparagus. Peel and mince up the garlic; place with zucchini and asparagus. Remove root ends, then dice up entire green onions (not too hard to do).
3. Place asparagus, zucchini and garlic in a saucepan. Pour one half (about 1 cup) of the can of broth over the veggies. (Store remaining half of broth in the fridge for another day.) Add olive oil. Stir well.
4. Begin cooking veggies and broth up over medium-high heat. Once the mixture comes to a boil, turn the heat down to medium. Add spices: basil, parsley, oregano, onion powder, black pepper and sea salt. Stir and continue cooking for 5 more minutes (taste sauce to make sure vegetables are tender-- it shouldn't take long to cook!).
5. Once mixture begins to thicken, turn heat down to medium low and add cheese. Stir well once cheese is added. The cheese should help further thicken the mixture into a sauce.
6. If you have a food processor, whirl the sauce for about 20 seconds, or until creamy enough for your taste. Warm up pasta and reheat sauce... Serve warm tossed with cooked pasta.

Pepper, Chili and Potato

Pretty good for spuds and lunch meat. Use 'real' ham slices (or bacon) if you have the money; thin ham slices are better than thick. I envisioned this to have a little bit of a 'kick' to it, but the anaheim peppers were more sweet than spicy. Oh well.



Serves 2
30 minutes
-large saucepan
-mandolin slicer (or a good, sharp knife)
Quick and simple

INGREDIENTS
2 to 3 medium red potatoes
1 small green bell pepper
1 large anaheim pepper (or spicy-er variety)
2 to 3 green onions
1 Tbsp. peanut oil
3 to 4 slices of ham (I used lunch meat*)
1 tsp. garlic powder
1 tsp. parsley flakes --- or Tbsp. of chopped fresh parsley!
sea salt
*Oscar Mayer cold cut lunch meat is gluten free

DIRECTIONS
1. Wash the potatoes, don't bother peeling. Cut them into 1/4th inch thick slices-- about as thin as you can get them.. I used a mandolin slicer. Half the wide slices to make them a little more manageable (length-wise, not widthwise; see picture).
2. Wash and core both peppers. Slice green bell pepper into 1/2 inch strips. Cut each strip into thirds. Dice up the anaheim pepper (some say you must remove the thick skin beforehand, but I didn't have a problem with it). Place pepper pieces together, but not with the potatoes.
3. Remove the roots from the onions. Slice the green onions into 1/2 inch pieces (both the green and remaining white part). Set onion pieces aside apart from peppers.
4. Place potato slices into the large saucepan. Begin cooking potatoes over medium-high heat. Cook for 2-3 minutes, or until all water is removed from the outside of the spuds (don't want the oil to splatter).
5. Drizzle with peanut oil just before potatoes begin to stick to the bottom of the pan; mix to evenly coat slices. Take out the ham slices and tear into medium, bite-sized pieces with your fingers. Add directly to the pan. Mix with spuds and oil.
6. Cook ham and potatoes for another 5 minutes, stirring occasionally, just often enough to brown the spuds and meat, but not burn it.
7. Turn the heat down to medium and add in the bell and anaheim pepper. Season liberally with garlic powder, sea salt and parsley flakes (fresh parsley would rock!). Stir well. Cook for another 3-5 minutes, or until the peppers are crisp-tender.
8. Add in the green onion pieces. Stir to distribute. Cook for another 2-3 minutes, or until the green onion wilts and potatoes are tender-- if you have thick slices or used Russet potatoes, you might want to make sure the potatoes are done. Serve warm alongside something else yummy.

Italian Asparagus Rice Bowl

Asparagus with crisp red bell pepper, sauteed with chicken and tossed with toasted white rice. This actually made quite a bit. I'll stuff this in rice tortillas for lunch tomorrow.



Serves 2
20 (for rice) + 35 minutes
-large saucepan
Quick and simple

INGREDIENTS
1 cup pre-cooked long grain white rice

10 to 15 asparagus stalks? spears?
1 small to medium red bell pepper
1 medium white onion
6 cloves garlic
1 to 2 chicken thighs (or breasts-- but I think the darker meat is better with the beans)
1 + 1 Tbsp. olive oil
1 Tbsp. dried basil leaves
1 tsp. dried oregano leaves
1 (14 oz.?) can dark red kidney beans*
salt and pepper to taste
*Bush's kidney beans are GF; so are S&F fine foods kidney beans.

DIRECTIONS
0. Cook up enough white rice to make 1 cup prepared rice. Decrease the cooking time by about 2 minutes to avoid the rice getting soft in the final dish. Set rice aside.
1. Remove the tough end of each asparagus stalk. Cut up the asparagus into 2 inch long pieces. Set asparagus aside.
2. Wash and remove the seeds and core of the red bell pepper. Slice into thin strips, then half (the pepper strips should be about the same length as the asparagus pieces). Coarsely cut up the white onion-- these pieces don't have to be uniform or small. Finely dice up the peeled garlic.
3. Wash off the chicken thighs. Cut or tear the meat into bite-sized pieces. Place chicken into large saucepan. Add a tsp. of water (just a very little bit). Begin cooking the chicken over medium-high heat. Cook the chicken, stirring occasionally, until all the water boils off (should happen under 5 minutes).
4. Once water is gone, before the chicken starts to stick to the pan, add in 1 Tbsp. of olive oil. Mix to coat. Saute chicken for an additional 2-3 minutes, turning frequently. The pieces should be about fully cooked.
5. Add in the asparagus pieces to the saucepan (might spit a little, be careful). Turn the heat down to medium. Mix. Cook asparagus pieces for 5 minutes, stirring occasionally so that neither the asparagus or chicken start to brown too much on one side.
6. Add in the bell pepper, onion and garlic to the saucepan. Season liberally with basil, oregano, black pepper and sea salt. Stir. Cook over medium heat for an additional 5 minutes, on until the onion becomes translucent.
7. Open the can of dark red kidney beans. Drain and wash the beans thoroughly. Once the bell pepper and asparagus pieces are tender (not soggy!), add in the kidney beans. Stir well, then add in the prepared, cooked white rice. Add in the other 1 Tbsp. olive oil (and more spices, as you see fit). Stir well, making sure everything is mixed.
8. Heat rice, beans and veggies for an additional 3 to 5 minutes, stirring frequently to avoid burning the rice (it should be browned a little, though). Turn down the heat to medium-low if the rice is sticking too badly instead of adding any more oil. Heat until the beans are warm and the rice is toasted. Serve warm by itself or wrap inside a big rice tortilla.

Eggplant-Zucchini Toss

So damn good! I absolutely love eggplant (zucchini isn't half bad, either). I wanted to try a saucepan dish with eggplant, so I sliced it up into wide, pseudo-thin pieces. The slices turned into wide egg-like noodles. I was very happy.



Serves 2 (as a side dish)
35 minutes
-large saucepan
-spatula for tossing
Quick and simple

INGREDIENTS
1/2 to 1 whole eggplant, peeled
1 to 2 medium zucchini
1 Tbsp. olive oil
5 cloves garlic
1 medium white onion
1 Tbsp. dried basil leaves (or fresh, if you have them)
1 tsp. dried oregano leaves
salt and pepper to taste

DIRECTIONS
1. Wash and peel the eggplant. I cut off the very top portion first, that seems to make it easier to 'catch' the skin. Cut off the bottom, then slice vegetable in half (perpendicular to the length). You should now have two 'cylindrical' sections, each about 3-4 inches long. Stand a section upright, and slice into the eggplant, creating wide sheets about 1/2 of an inch thick (they will shrink alot, don't worry). Cut the sheets in half length-wise to form rectangular eggplant-noodles. Repeat with the second half of the eggplant if you wish.
2. Do the same with the zucchini (but don't peel it). Chop off the ends, slice into two cylinders, then cut into strips, these are about 1/4th of an inch thick-- it's easier to cut the zucchini when it's lying on it's side instead up upright (duh). Don't half the zucchini strips, each should be the full width of the vegetable.
3. Slice the white onion into 1/4th inch disks, as if you were making thin onion rings. Leave the onion pieces as O's. Wash, peel and dice up the garlic cloves-- lots of garlic!
4. Place the zucchini strips into a large saucepan. Begin cooking over medium heat. When they start to sizzle, right before they begin to stick to the pan, add in the olive oil. Toss to evenly distribute the oil. Cook eggplant for 2-3 minutes more-- the vegetable will begin to wilt and turn a wonderful greenish-grey, don't be alarmed.
5. Add in the zucchini strips and garlic pieces. Mix. Cook for 5 more minutes, making sure to flip and rotate the pieces so they cook evenly.
6. Add the onion rings, breaking the layers apart a little. Sprinkle generously with basil and oregano. Season with sea salt and pepper. Mix well to coat. Add in a little more oil if you see fit.
7. Cook the entire dish for an additional 5 to 10 minutes, or until the onion, zucchini and eggplant are wilted, tossing frequently. Stop cooking before they fall apart, however. Serve warm alongside meat, or with a generous helping of rice.