Cheddar Cauliflower Soup

I finally got around to using the cauliflower we got in our basket last week.  I made this soup my friend Aubry posted on this great blog a couple of weeks ago.  Pretty much anything Aubry makes is delicious, so I was positive this would be a winner.  

We didn't have any sharp cheddar cheese in the house, just medium.  Sharp cheddar definitely would have made it better but it was still good.  Next time I make it, I'm also going to cut down on the amount of chicken stock...it was just too thin for my liking...but like I said, still good!

Cheddar Cauliflower Soup

Ingredients:

1 head cauliflower, cut into florets

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, finely chopped

3 cloves garlic, minced, grated, or finely chopped

3 tablespoons flour

4 cups chicken stock (like I said, I think I will cut it down to 2 1/2 or 3 cups)

1 cup whole milk or half-and-half (I used whole milk)

2 1/2 cups aged, sharp cheddar cheese, grated

salt and pepper to taste

1/4 teaspoon cayenne pepper (this was my addition to the recipe)

Directions:

Bring a couple of inches of water to a boil, add cauliflower, salt and cook until tender.  Drain, puree (I left mine with some chunks.  I like chunky soup) and reserve.

Place a large saucepan  over medium-high heat and add the olive oil and butter to the pan.  Melt the butter and add the onion and garlic, season with salt and pepper, and cook until tender, about 5-6 minutes.

Sprinkle the flour over the onions and cook for about 1 minute.  Whisk in the stock and milk, bring to a bubble, then reduce the head to medium and simmer until thickened, about 5 minutes. 

Whisk the cheese into the liquid, stirring until all the cheese has melted.  Stir in cauliflower puree.  Add cayenne pepper and adjust seasonings, adding salt and pepper to taste.

SIMPLE Sesame Ginger Stir-fry

Here's a really simple, delicious, healthy dinner idea for you.  It's right at the top of my list of my favorite meals.

First, get yourself some of this delicious stuff next time you are at the store . . .

Then chop up any kind of left over veggies you have in your refrigerator and steam them.  My favorite veggies to use are broccoli, cauliflower, carrots, and celery (all of which we have recently gotten in our Bountiful Basket!).

Next, chop up some chicken and cook the pieces in a pan on the stove.  Add some of the ginger dressing to the chicken and cook for a few more minutes.

Serve the veggies and chicken over some brown rice, top with a little more ginger dressing and VOILA . . .

. . . a really easy, delicious, healthy meal!

I knew I was holding onto my cauliflower for a reason!

We got cauliflower in our basket a week and a half ago.  Did you?

Mine is still in my fridge.  Is yours?

We love cauliflower in our house . . . steamed with nothing on it and we are happy, happy campers.  But we just haven't gotten around to steaming it.  And I'm kind of glad we haven't!  I just found this recipe that I think sounds divine.  And just a nice switch from the simple steamed cauliflower.

This one is going to be on our Sunday lunch menu for sure!

Cauliflower Fritters

 

Ingredients:

1 large head cauliflower, trimmed and chopped
1/2 cup flour
1 large egg, beaten
Salt and Pepper to taste
1 10-oz bag salad greens
2 Tbsp fresh lemon juice
Extra-virgin olive oil

Directions:

Steam the cauliflower until tender, 10 to 15 minutes. Transfer to a large bowl, mash and let cool for 10 minutes. Stir in the flour and egg, season with salt and pepper and refrigerate for 15 minutes. Roll 1/4 cupfuls into balls, then flatten into patties, to make a total of 12 to 14. In a skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Working in batches, fry the patties until golden-brown, about 4 minutes on each side. Serve with the salad greens tossed in olive oil and the lemon juice.

Simple Satisfies

Sometimes I find myself getting carried away with what to do with a fruit or vegetable and forget that sometimes simple is best. 

For lunch today my 1 year old son and I had, cottage cheese with chunks of a BB pear.  I kept the peel on mine because it's good for you and I love the texture it adds.  We also had steamed green beans, also from last weeks basket and "mashed" BB cauliflower.  It didn't end up really being mashed, but I really enjoyed it and the boy gobbled it up.  I steamed the entire head of cauliflower, then I tossed it in the kitchenaid, added 1/2 tsp butter, salt, pepper, and a little medium cheddar cheese.  I whipped it up, which just broke the cauliflower pieces up and mixed it all together.  Since my husband doesn't like cauliflower it was perfect to use during lunch. 

Simple and satisfying.  Some days just call for that.  Especially Fridays!   

Four C's...CAULIFLOWER, Chicken, Coconut and Curry

Indian Chicken

South Beach Diet Cookbook
Found Online HERE

1 1/2 lbs chicken breasts, boneless and skinless cut into pieces

1 tablespoon canola oil

1 onion, diced

2 garlic cloves, minced

1 tablespoon curry powder

1 teaspoon ground ginger

4 cups cauliflower florets

1 (13 1/2 ounce) can light coconut milk

1/2 cup low sodium chicken broth or 1/2 cup water

salt

pepper

DIRECTIONS:

1. Salt and pepper the chicken breasts. Brown the chicken over medium-high heat with the oil. Add the garlic and onions. Continue to cook through the chicken.
2.  Reduce the heat to medium-low. Add garlic, curry powder, and the ginger. Cook for 2 minutes. Add the cauliflower, coconut milk and broth or water. Cover and simmer until the vegetables are crisp-tender. Cook until sauce is thickened and reduced.
3. Serve over rice.

 
Four C's = Four Stars! 

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And Then...How About Some Dessert?!?!?!?

 

I really hope you have some of this week's apples left.  If you do, you MUST try THIS recipe for a delicious Buttery Caramel Sauce. It is from the great site, HowDoesShe.com?