Monday, September 24, 2012

Cauliflower Bake

This recipe was inspired by 'French Women Don't Get Fat' cookbook. This book had a recipe using cauliflower over pasta with bread crumbs baked on top. I reworked this recipe without the pasta and added a whole lot of other great ingredients. This cauliflower recipe is sure to please even the fussiest of eaters.
This recipe serves 4 to 6 Ingredients: 1 bunch cauliflower 2 tablespoons worcestershire sauce 1/4 onion, finely chopped 2 tablespoons ground mustard ground black pepper 1/2 cup sour cream 1/2 cup sharp cheddar cheese- finely grated 1 tomato- sliced 1/2 cup fine bread crumbs 2 tablespoons butter 1/4 teaspoon paprika, or add more if desired Preparation: 1.Cook cauliflower in chicken broth until just tender. Use 1/2 cup chicken broth and 1/2 cup water. 2.Mix together worcestershire sauce, onion, ground mustard, black pepper, sour cream, and cheddar cheese. 3.Fold this mixture gently with the cooked cauliflower until well coated. Place in a 2.5 quart baking dish. (Spray baking dish with cooking spray before pouring in mixture.) 4.Slice tomatoes thinly and place over top of cauliflower mixture. 5.Mix bread crumbs with melted butter. 6.Sprinkle bread crumbs and paprika on top of tomatoes and cauliflower mixture. 7.Bake in a 350 degree preheated oven for 35 minutes.

Sunday, January 22, 2012

Soup's On!

I love the fact that the phrase, 'Soup's On' has a history. A way to call everyone to the dinner table was as easy (and apparently inticing) as yelling out those two words.
The trivia doesn't end here. Genesis of soup is as far reaching as the very beginning of cooking itself. Makes perfect sense to think that from the beginning, humans threw ingredients in a pot that were local to them. Suddenly every culture on our planet has a recipe that is unique to their ethnicity. I personally never ate a soup I didn't like. I could eat soup at every meal every day for the rest of my life. You may not fall into this extreme soup eating continuum, but still, you are sure to enjoy this recipe.
However, etiquette experts still say to eat your soup. No drinking, or worse yet slurping! Why you may ask? Because it is considered part of the meal. Try this soup tonight.Yell 'Soup's On', and watch everyone come running. Let me know how it turns out!

Spicy Carrot Soup

2 tablespoons Olive Oil
1 shallot, thinly sliced
2 teaspoons fresh ginger, peel, cut and chop small
1 tablespoon curry powder
1/8 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/2 cup water
4 cups vegetable broth
6 large carrots, peeled and cut into small pieces
1 banana, peeled and sliced
1 13.5 oz. can of light coconut milk

Heat oil in large saucepan over medium heat. Add shallot, saute for 3 or 4 minutes. Stir in ginger and cook 1 minute. Add curry powder, cayenne pepper, turmeric and 1/2 cup water. Cook 2 minutes and stir so all ingredients are well mixed.
Add carrots, banana,and vegetable broth. Bring to a boil.
Once boiling, reduce heat to a simmer, uncovered for 35 to 40 minutes, or until carrots are soft.
Puree soup in a blender or food processor. return soup to pot, and stir in coconut milk. Stir soup.
Ladle into bowls. Yell, 'Soup's On'!