Cauliflower Cheese and Potato Soup

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This simple soup is a delicious warm-me-up on a cold day. Roasting the cauliflower adds a nice flavor to the soup. Creamy without adding cream.

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1 large head cauliflower

1 medium onion

2 small cloves garlic

4 cups chicken broth. You can substitute vegetable broth for a vegetarian soup.

2 large Yukon gold potatoes or one large Russet potato

3/4 cup grated sharp cheddar cheese

Salt and pepper to taste

Approximately 3 Tb olive oil for roasting and sauteing

Directions: Preheat oven to 425′

caulifloweretsCut the cauliflower into florets, toss with olive oil and sprinkle with sea salt in a baking pan.

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Roast cauliflower for 20 minutes, until it is golden brown and crispy at the edges.

While cauliflower is roasting, chop onion and saute in olive oil in the bottom of a big heavy saucepan. Smash and mince garlic and add to onion. Saute over medium heat until translucent. Add the chicken stock (or vegetable stock) and heat to boiling. While soup is heating, peel the potatoes and chop into small cubes. Add to the boiling soup.

Add most of the roasted cauliflower, reserving about 1/3 cup for garnish. Let soup cook over medium heat for 15 minutes, or until potatoes are soft.

While soup is cooking, grate the sharp cheddar cheese.

When potatoes are soft, add the soup in batches to a blender. Blend in batches and set aside in a large mixing bowl. Add the cheese to the last batch, then pour back into the pot. Pour all the blended soup into the pot and heat until it’s hot enough to serve, stirring well. Adjust salt and pepper.

Pour the soup into bowls. Garnish with the reserved roasted cauliflowerets.

 

 

 

Chili-Cheese-Bacon Cornbread

piece of cornbread

This rich, moist cornbread is flavorful with charred poblano chili, sharp cheddar cheese and bacon grease. The guilty pleasure of bacon grease is balanced by the healthy addition of olive oil! Sweetened with applesauce. Bake in the cast iron skillet used for frying the bacon.

baked pan of cornbread

Ingredients:

chili cheese
1 cup 1% milk
1 tsp apple cider vinegar
1 large poblano chili
1 cup grated sharp cheddar cheese
½ cup flour
3/4 tsp salt
2 tsp baking powder
½ tsp baking soda
¼ tsp paprika
1 cup cornmeal
½ cup unsweetened applesauce (I buy the little plastic containers.)
2 Tb bacon grease, melted but not hot, made from 3 slices bacon.
2 Tb olive oil
2 eggs

Directions:
Preheat oven to 425◦ and place rack in middle position.
Add vinegar to milk and let it curdle while you mix the other ingredients.

sweating poblano chili

Place poblano chili on comal or heavy frying pan over high heat, turning so that it burns in places. Place in a small covered pot to sweat.

While chili is sweating, grate 1 cup of sharp cheddar cheese and set aside.

bacon frying

Fry 3 pieces of bacon in a cast-iron skillet. Eat the bacon or add it to frijoles pintos, but save the grease. It should yield 2 Tb of bacon grease. Add the olive oil to the pan, and then scrape the browned bits off the bottom of the skillet. Cool while preparing the other ingredients.

Sift white flour with baking powder, salt, paprika, and baking soda into a medium bowl. Stir in cornmeal until well combined.

miniced poblano chili

Remove poblano chili from pot and scrape off the blackened skin. (Don’t rinse it, since you’ll be rinsing away some of charred flavor.) Mince the chili. Include the seeds if you like more heat.

Whisk eggs with milk in a separate bowl, then whisk in applesauce and bacon-oil mixture, including the browned bits of bacon.
Stir in minced poblano chili and ¾ cup cheese.
Pour dry ingredients into wet ingredients. Slowly mix and fold with a large spoon, only until batter is combined.

sprinkle cheese on top

Pour batter into the skillet that you fried the bacon in. Sprinkle remaining ¼ cup cheese on top.
Bake for 20 minutes. Cool on a wire rack.

cornbread and frijoles

Excellent served with frijoles pintos.

Broccoli and Veggie Quiche for a Nursing Mother

My cousin just had a baby and I wanted to make her a quiche rich in calcium and easy on the spices. I included broccoli which is rich in calcium (178 mg per cup) and sharp cheddar which complements the broccoli. I topped it with sliced heirloom tomatoes, because well, they are in season and also complement the cheese. For flavor and color I added a bit of fresh thyme, red onion, red bell pepper and a couple of large mushrooms. I used 1% milk but it came out nice and creamy.

Make a single pie crust using my pie crust recipe.

Then brush a beaten egg in the bottom to guard against sogginess from the filling. (One egg will be more than enough to cover the pie bottom. Add the leftover egg to the custard.)

Preheat oven to 375◦

Filling ingredients: Makes 1 quiche (using a 9” pie pan)

Filling:

1 tsp olive oil

1 small broccoli with stem

1 very small red onion

1 red bell pepper

2 large mushrooms

1/2 tsp fresh thyme leaves

1/4   tsp salt

1/2 cup sharp cheddar cheese

1/2 medium tomato (I used an heirloom tomato)

Custard:

1 cup milk

2 eggs

1/4 tsp salt

Slice onion and bell pepper and sauté in 1 tsp olive oil. Slice mushroom and add to sauté.

Strip the outer peel from the broccoli stem and slice broccoli stem. The stem is actually quite tender underneath the tough peel. Slice florets and discard lower branches. Add to vegetables with fresh thyme leaves and salt. Continue to sauté until the broccoli and other vegetables are well cooked, but broccoli florets are still a bright green.

For the custard, I warmed the milk for a minute in the microwave. Beat eggs, and add milk and salt. I used the blender, but you can beat it with a whisk instead.

Place 1/4 cup grated cheese on the bottom of each crust and add the vegetables. Pour in the custard. It should be at least 1/2 inch below the top of the pan, otherwise it will spill all over the oven!

Slice 1/2 of a  medium heirloom tomato into 3 rather thin slices and place them atop the custard. Sprinkle on the rest of the cheese. Bake for 30-40 min in 375◦ oven until top begins to brown and an inserted knife comes out clean. Cool before eating.

 

Fresh Rosemary-Mushroom Scramble

Rosemary in a egg scramble? Who’da thunk? My wonderful daughter Sonia did, and invented this incredible meld of flavors. Together we perfected this scramble. I prefer scrambles to rolled omelets because they are easier, and I prefer my eggs well cooked. But you could make this recipe into an omelet as well.

Ingredients:

Serves 2

1/4 tsp. butter ( I rub the stick of butter on the warm pan until it coats it)

½ tsp. minced fresh rosemary

1 tsp minced fresh chives or green parts of scallion

5 mushrooms, quartered and sliced

4 large eggs

¼ cup milk (we use 1%)

2 Tb grated sharp cheddar cheese (we use low-fat)

a few shakes salt to taste

Whisk eggs well with milk and sprinkle in a few shakes salt. Whisk in grated cheese.

Sauté mushrooms and rosemary in butter in a non-stick frying pan until mushrooms are coated in rosemary butter.

Add chives or scallions. Let sit for a few seconds.

Pour eggs over mushrooms. Push eggs around with spatula so they don’t brown. Cook until eggs reach desired consistency.

Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 90.8
  • Total Fat: 5.4 g
  • Cholesterol: 114.4 mg
  • Sodium: 337.8 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 7.4 g

View full nutritional breakdown of Rosemary-Mushroom Scramble calories by ingredient

This recipe can also be viewed at

http://recipes.sparkpeople.com/cookbooks.asp?cookbook=288991