My Best Ever Cauliflower Soup
My Best Ever Cauliflower Soup
My friend Kim and I used to laugh about the covers of all the December issues of women’s magazine. They always declared it was “The Best Christmas Issue Ever!!!” When I made this soup earlier today I knew it was extra good. A friend was over and I gave him a bowl to taste. He looked at me and said, wait for it…”This is the best cauliflower soup you ever made.” I didn’t have a name for the soup yet so I decided to call it My Best Ever Cauliflower Soup . The soup lives up to its name. The soup itself has plenty of flavor, even without the toppings. With the toppings it becomes something very special. If you are looking for a really good and easy soup recipe- I suggest you give this one a try.
My Best Ever Cauliflower Soup
3 T. oil
1 large onion, chopped
1 small head cauliflower, chopped
1 qt. chicken stock, but you could use beef or vegetable stock instead
1 qt. canned tomatoes, I had home canned, you could use a 28 oz. can of tomatoes
4 ribs celery, chopped
2 potatoes, peeled and diced
2 T. curry powder, I used my homemade curry powder
2 t. turmeric
1 t. cumin
Salt and pepper to taste
Mushroom topping:
2 T. oil
1 onion, diced
1 lb. baby Portobello mushrooms, sliced
3 T. chopped parsley
Salt and pepper to taste
Additional toppings:
Green onions, sliced
Cashews, you could also use peanuts
Sesame oil
Heat oil in soup pot and cook onion until tender. Add cauliflower and cook about 5 minutes longer. Add remaining ingredients and cook, uncovered, until vegetables are very tender, about 30 minutes. While soup is cooking make mushroom topping. Heat oil in small skillet and cook onion until golden. Add mushrooms and cook until mushrooms are almost caramelized, about 10 minutes. Add parsley and cook a few more minutes. Set aside until ready to use. When soup is done, puree until smooth. To serve soup ladle some hot soup into a bowl. Top with some mushroom mixture and add a few green onions, cashews and a drizzle of sesame oil. Serves 6.
Candied Bacon
Candied Bacon
I did a class all about cooking with bacon and I have been posting recipes all day. I wanted to do at least one sweet recipe with bacon. You knew it was coming. This one is only 3 ingredients- bacon- maple syrup (no fake stuff, please) and nuts. The end result is amazing. The candied bacon is easy to make. The hard part is letting it cool completely before eating. Once cool it gets quite crisp. Really yummy. Try some and let me know what you think.
Candied Bacon
1 lb. bacon
3/4 c. – 1 c. maple syrup
3/4 c. – 1 c. crushed pecans, or any nuts you like. I used walnuts last night.
Preheat oven to 350. Put bacon in baking pan and bake about halfway through (about 5-7 minutes or so). Drain most of the grease and allow to cool slightly. Coat each piece in syrup, roll in nuts and put back on pan. You may need more nuts as you go along, though it’s up to you how much to cover them. Bake another 7-9 minutes, until desired crispness. If you do like crisper bacon, just be sure to move the cooked bacon quickly off the baking sheet onto parchment paper, since the syrup will harden. Allow longer cooking times with thicker bacon.
Pasta with Spinach and Bacon
Pasta with Spinach and Bacon
The addition of bacon gives this dish a lovely, smoky flavor. That is one of the nice things about bacon. Even a small amount adds a lot of flavor to food. In this recipe a simple pasta dish with tomatoes and spinach is changed completely by the addition of the bacon. It could be considered a side dish, but can be a main dish as well. Start to finish this one takes about 20 minutes to make.
Pasta with Spinach and Bacon
1 (12 ounce) package pasta
2 tablespoons olive oil, divided
6 slices bacon, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes
1 bunch fresh spinach, rinsed and torn into bite-size pieces
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, 8 to 10 minutes. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture. Serves 4.
Bacon Waffles
Bacon Waffles
For me, breakfast doesn’t get much better than waffles. Well, unless maybe you add bacon to the waffle batter. Truth is, I don’t treat myself to waffles all that often, but if I am going to eat waffles I go all out. These are truly wonderful waffles. Light, crispy on the outside and studded with bacon. A drizzle of warm maple syrup and you are good to go. So, if you are looking for a special treat for breakfast, or lunch, or dinner or a snack… try these bacon waffles. You can thank me later.
Bacon Waffles
1 pound sliced bacon
1 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1½ cups milk
¼ cup butter, melted
In a skillet, cook bacon until crisp. Drain; crumble and set aside. In a mixing bowl, combine the flour, sugar, baking powder and salt. Beat egg yolks, milk and butter; stir into dry ingredients until smooth. Beat egg whites until stiff peaks form; fold into batter. Add bacon. Before making each waffle, stir batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
Sweet and Sour Glazed Wings
Sweet and Sour Glazed Wings
Rumor has it that chicken wings are one of the most popular appetizers served on Super Bowl Sunday. If you want something different than Buffalo Style wings you might want to try them with a pineapple sweet and sour glaze. No matter who you are cheering for- your guests will cheer for these.
Sweet and Sour Glazed Chicken Wings
12 chicken wings
1 medium onion, chopped
1 can (or jar) of pineapple chunks, drained, reserving liquid- I used a pint jar- if using store bought use the 20 oz. can.
salt and pepper
Sauce:
1/2 c. apple cider vinegar
1/2 c. sugar
3 T. ketchup
3 T. sherry
2 T. soy sauce
1 t. minced garlic
1 t. red pepper flakes
reserved pineapple juice
3 T. cornstarch
Preheat oven to 400 degrees. Place wings in pan and season with salt and pepper. Bake chicken wings in roasting pan for 20 minutes. Add the onions and pineapple chunks to the pan with the chicken wings and return to the oven for 30 minutes longer. While chicken is cooking combine the first seven sauce ingredients in a small pot and bring to a boil. Check baking pan for any juices- Spoon them out and add to the sauce. Combine pineapple juice and cornstarch in small bowl, stirring until smooth and add to the sauce. Return to boil and stir until sauce is thickened and bubbly. Pour hot sauce over chicken and return to the oven to bake 20-30 minutes longer or until wings look nicely glazed and sauce has started to brown. Serves 3-4.
Lemon Sour Cream Cupcakes
Lemon Sour Cream Cupcake
I think these cupcakes are almost as easy to make as a box mix, but so much better. They are fragrant with the addition of both lemon zest and lemon juice and moist from the addition of the sour cream. In the winter when citrus prices are better I often cook more often with them. I also save some for later by zesting lemons and oranges and freezing the zest. I also juice extra lemons and limes and freeze the juice, too.
Lemon and Sour Cream Cupcakes
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon each baking powder and salt
2 cups sour cream
Frosting:
9 tablespoons butter, softened
6 ¾ cups confectioners’ sugar
6 tablespoons lemon juice
1T. vanilla extract
¾ teaspoon grated lemon peel
3 tablespoon milk
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill 30 greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes. Makes 30.
Baked Potato Soup
Baked Potato Soup
I loved going out to dinner when I was a kid. We ate at home mostly, so it was only for a special occasion. If we went to a steak house I looked forward to getting a baked potato with my dinner. My Mom made baked potatoes but it was different when we ate out. It would come to the table wrapped in foil and all puffed up in the middle. They also had so many toppings you could get. Choices included sour cream, butter, chives, bacon, cheese. At home, normally Mom would only have butter and sour cream. This soup starts off as a cream of potato soup and then combines many of the toppings you might have on a baked potato. It feels just like those baked potatoes at the steakhouse.
Baked Potato Soup
4 slices bacon, chopped
1 large onion, chopped
4- 5 medium potatoes, peeled and cubed
4-5 cups chicken stock
1/2 c. chopped fresh parsley
2 c. half and half
3 T. flour
salt and pepper to taste
Toppings:
Sour cream
chopped green onions or chives
shredded cheese
extra bacon, cooked crisp and crumbled
In soup pot combine bacon and onion and cook over medium heat until bacon is cooked and onion is tender. Add potatoes and stock and simmer, covered , until potatoes are tender, about 20 minutes. Add parsley and most of the half and half. Reserve a couple of tablespoons of the half and half and combine with the flour and stir until smooth. Ladle a little of the warm soup into the flour mixture and whisk until smooth. Add the flour mixture to the rest of the soup and stir until smooth. Cook until soup is thickened and bubbly. Adjust seasonings and serve. Add toppings of your choice at the table. Makes 4 servings.
Carrot Sauce
Pasta with Carrot Sauce
Recently I had some homemade cheese ravioli with friends and made a couple of sauces to have with them. One of those sauces was a carrot sauce. I promised my friend Amy, that I would get the recipe posted for her. It’s a simple sauce that packs a lot of flavor. The process is simple, just cook carrots and few other ingredients in stock until the carrots are really tender and most of the liquid is cooked off. Puree, then toss the sauce with pasta, over rice or even with veggies or meats. Simple and very yummy. Here is the recipe.
Carrot Sauce
1 T. oil
1 onion, chopped
1 garlic clove, minced
1 lb. carrots, peeled and sliced
2 c. chicken or vegetable stock
Salt and pepper to taste
1/2 c. cream, half and half or evaporated milk
1-T. fresh dill or 1 t. dried
Hot cooked pasta
Sauté onion in oil until tender. Add garlic, carrots and stack and cook until carrots are very tender. Much of the liquid should have evaporated by then. Place mixture in blender and add cream or milk, mixing until smooth. Add dill and adjust seasonings, tossing over hot pasta to serve. I sometimes top with some shredded Parmesan cheese, too.
Variations: Use sweet potatoes, pumpkin, winter squash or even peas for different tastes.
Quinoa Pilaf
Quinoa Pilaf
One of the dishes I made recently in grains class was quinoa pilaf. Quinoa is a grain, native to South America, that is full of flavor, fiber and protein. I first learned about quinoa at least 20 years ago. Back then it was nearly impossible to find. Today, it is found in many grocery stores. While quinoa is traditionally grown in mountainous regions, there is a variety that can be grown at lower elevations. We once grew it at a school garden in Cleveland Heights. It is a pretty plant and has sprays of tiny flowers in pink and light purple. Like any grain, the seeds are harvested after the flowers die. The remnants of the flower petals have a slightly soapy taste so you have to rinse the quinoa seeds off before cooking. Check the label when you buy it. Many brands are now pre-rinsed, saving you that step. I like it because besides being tasty, it also cooks quickly.
Quinoa Pilaf
3 cups water, chicken or vegetable broth
2 c. quinoa
1 T. oil
Salt and pepper to taste
¼ c. sliced green onions
2 T. fresh chopped parsley
Bring water or broth to a boil. Rinse quinoa thoroughly in a fine sieve. Heat skillet over medium heat and add quinoa, heating until quinoa starts to crackle, 5-10 minutes. Add oil and stir to coat grains. Add hot water or broth and turn down to simmer. Cook, covered, until liquid is absorbed, about 20 minutes. Stir in green onions and season to taste. Serves 4-6.
Cincinnati Style Chili
Cincinnati Style Chili
When the weather is cold I find myself making more chili. Cincinnati Style chili is made with a little cinnamon and allspice in addition to the regular ingredients you find in chili. These seasonings add a nice extra touch. It is also traditionally served over spaghetti. Then the hot chili is spooned over the pasta and it is topped with kidney beans, shredded cheese, onions and oyster crackers. This is known as having the chili 5-way. Fun to make, fun to serve and fun to eat.
Cincinnati Style Chili
3 onions, chopped
5-6 cloves garlic, minced
3 T. oil
3-4 lbs. ground beef 1/3c. chili powder, or a little more, to taste
2 T. paprika
2 t. cumin
½ t. each allspice, oregano, cayenne pepper and cinnamon
2 bay leaves
3 c. water
1 (16 oz.) can tomato sauce
2 T. balsamic vinegar or red wine vinegar
2 T. molasses
Salt to taste
Accompaniments: cooked spaghetti, kidney beans, chopped onions, shredded cheddar cheese, oyster crackers
In large Dutch oven cook the onion and garlic in oil until tender. Add the meat and cook, stirring to brown evenly. Cook until no pink is visible on the meat. Drain off excess fat. Add remaining chili ingredients and simmer, uncovered until mixture is thickened, but still soupy enough to be ladled. Add more water during cooking if needed. Remove bay leaves and serve. To serve chili “5 way” place some spaghetti in a bowl, ladle in chili, sprinkle with kidney beans, onions, cheese and crackers, Makes 6-8 servings.
