Pasta with oven-roasted squash, capers and garlic

Another Goodveg recipe! Such a good site/resource for delicious veg recipes :)  This one can be found here.  http://goodveg.squidoo.com/recipes/entrees/macaroni-with-oven-roasted-squash-capers-and-garlic  All credit to them!

Changes I made -  added a whole chopped tomato towards the end at the same time as the capers. 
Also, we didn't have macaroni, so I think I used rotini.  And I couldn't find pattypan squash, so I think I just doubled up the zucchini (I had been looking for a recipe to use a bunch) or another type of squash. 

Result: delicious.  Sorry I don't have a photo at the moment but I made this back in August or September. Will add a picture next time I make it...and there will be a next time!

2 large zucchini and 3 medium pattypan squash – sliced into ¼ inch slices, lengthwise, using a mandolin. (You should have long ribbons)
2 large cloves of garlic – minced (I probably used three)
1 small bunch of curly parsley – no stems – finely chopped
1 small bunch of fresh oregano – leaves only – roughly chopped
Handful of fresh chives – finely minced
½ cup Parmesan cheese – freshly grated
4 Tbsp capers in brine – drained
16 oz pasta– uncooked
Olive oil
Red chili flakes
Pasta water

Slice squash into ¼ inch long ribbons using a mandolin. Line a sheet pan with foil, and coat foil with olive oil. Preheat oven to 400 degrees.
Mix a few of your favorite spices in a mortar and pestle, or use a pre-made spice mix. Mine had dill weed, paprika, coarse salt, pepper, and Teriyaki seasoning. (from original recipe - I used traditional italian seasonings in mine!)
Lay slices on sheet pan close together – don’t overlap or they will steam, not roast. Brush with more olive oil, sprinkle with seasoning mix, and roast for 20 minutes. Check them after 15 minutes, the slices should be translucent and slightly toasted. Take slices off pan to a plate, and repeat.
Put a pot of salted water on to boil. Take roasted zucchini and chop into 1 inch pieces…until you have about 3 cups. Chop the herbs and garlic.
Just before macaroni is cooked, remove approximately 1 cup of water from the pot, and set aside.
Drain the pasta, and in the same pot, add enough olive oil to coat the bottom of the pot. Turn heat off. Add garlic, and red pepper flakes and stir for a minute. Add the capers (tomatoes if using), and the fresh herbs, and stir for 30 seconds. Add ½ the pasta water, and return the macaroni to the pot. Add the roasted zucchini, the Parmesan cheese, and the remaining pasta water, and stir until combined. Serve immediately.

Creamy cauliflower soup with wild rice

Well, I am getting worse and worse at this posting business! And I really have no excuse since I've been making all sorts of new recipes, I've just been forgetting to take pictures and post.  Here's a soup that I stumbled across and was so good, I've now made it three times. It is EXCELLENT warmed up the next day with a bit of water to loosen it up.  Feeding it to baby for lunch!  All credit to Cathy Burrell and this link: http://goodveg.squidoo.com/recipes/soups-stews/cauliflower-soup-with-wild-rice

Changes I made in brackets.

1 Tbsp butter (or margarine)
1 Tbsp olive oil
2 large leeks – thinly sliced-white part only – about 2 cups
2 cloves garlic – minced
4 cups cauliflower florets (I use one large head)
1 ½ cups yams (I use two decent sized yams)
1 ½ tsp curry powder
1 tsp ground cumin
4 cups vegetable broth – low sodium (I like half veggie, half chicken-flavoured veggie broth)
1 can (14 oz) 2% evaporated milk
Salt and pepper to taste
1 cup cooked brown/wild rice mix (I used straight wild rice, and closer to 1.5-2 cups cooked)
2 oz Emmental cheese (optional, I've never added cheese and really don't think this needs it)

Preheat oven to 350 degrees.
Wash and cut cauliflower and yams into 2-inch pieces. (Leave the peel on the yams…more flavor!) Place the vegetables on a foil lined baking tray, drizzle with olive oil and sprinkle with salt and pepper. Roast for 30 minutes.
While the vegetables are roasting, you can start the soup. Place a large stockpot over medium heat and add the butter, olive oil, leeks and garlic. Stir for a minute and reduce heat to medium low. The leeks should slowly soften and slightly brown.
Stir every 10 minutes or so, until the roasted vegetables are out of the oven.
Cut the roasted vegetables in slightly smaller pieces and add to the leeks.
Add the broth, salt, pepper, curry and cumin powders and bring to a boil.
Turn off heat, add cooked rice, evaporated milk, and cheese (if using). Stir until the cheese is melted. Taste and adjust seasonings. Serve hot.

Perfect for fall/winter!