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1.15.2018

Roasted Cauliflower Soup



It's now very cold around most of the United States, so it is officially "soup season"!!  Here is one that is for cauliflower lovers, those who lead a keto lifestyle, a vegetarian lifestyle, and a soup lifestyle.

It is easy to do.  You just need a head of cauliflower, some chicken broth, and some sherry or white wine.

You can also choose the type of oil you want to use.  You could use sesame oil, to give it that roasted sesame seed taste, or you could go with olive oil, to make it a bit Italian style.  I chose avocado oil because I get a good price on it at Costco, and it has no flavor really and a high heat index.




Ingredients


1 head fresh cauliflower, cut into small florets
2 tbsp of cooking oil of your choice
1 1/2 cups chicken broth or vegetable broth
2 tbsp sherry or white wine
a tsp of sea salt or kosher salt
black pepper to your taste
1/4 cup to 3/4 cup whole milk or half n half

Putting it all together


Oven:  350 degrees  Prep time: 20 minutes  Roasting time: 20 to 30 minutes 



 1. Cut your cauliflower with a sharp vegetable knife.  Cut Close to the stock, first cutting off large florets, then cutting those down into smaller florets.  (You can put aside the leaves for vegetable broth or sauteed cauliflower leaves.)






















2. Then cut those big florets down into smaller florets.  

(You can put aside the leaves for vegetable broth or sauteed cauliflower leaves.)


3.  Toss cauliflower in your oil, then place it all on a baking sheet.


4. Roast for 20 to 30 minutes.  Checking every 10 minutes to make sure it doesn't over roast.  Allow to cool slightly.
5. Using a food processor and then an immersion blender, pulse your roasted cauliflower with the chicken or vegetable broth, sherry or white wine, salt and pepper and milk.  Note:  add milk while blending so you can get the consistency that your want.
5. Once blended in food processor, pour soup into a pot and put on your stove over low heat.  Continue to blend with your immersion blender, adding milk as needed, or more broth.  Heat until hot. Serve.





1.05.2018

Chocolate Chip & Fruit Cookie Treasures

Egg free and nut free.


These cookies are a delicious twist on the tradition chocolate chip cookie.  There are no nuts or eggs in my adapted recipe.  Your children (young and old) will just love these.  Mine went head over heels and ate 3 dozen in a few days.  You can also make these for social events and for your local bake sale.  



The main ingredient in this recipe is sweetened condensed milk.  So here is a bit on the American history of Sweetened Condensed Milk.

Sweetened condensed milk has been around since 1856.  It's creator, Gail Borden, wanted to reduce food poisoning and other illnesses due to lack of refrigeration.  The Civil War made Borden a household name.  

In 1931 Borden had a contest offering housewives $25 for their original recipes using sweetened condensed milk.  Today that is the equivalent of $375!!! Wow!!!

For more on the history of Sweetened Condensed milk follow this link!

PRINTABLE RECIPE HERE

Ingredients
2 cups (12 oz) semi-sweet chocolate chips
2 tsp baking powder
½ cup butter, softened
1 cup dried cranberries
1 can (14 oz) sweetened condensed milk
1 1/3 cup sweet coconut flakes
1 ½ cup graham cracker crumbs
½ cup flour

12.31.2017

Olive and Tomato Tortilla Pinwheels

A quick appetizer for the On the Go Host


It seems another year has come and almost gone!  It's been a year of joy, happiness, a new job, and comfort.  Not so happy thingsalso happened, but out of the sadness I enjoy the happiness even more.


I haven't posted since early November due to a 3 week dance with Bronchitis and then a 2 week dance with bursitis.  I use my hands, arms, and shoulders daily as a food prep person, so it is repeated use.  I guess my shoulder got overused and flipped me off"!  LOL!


In an attempt to end 2017 on a foody note, I made up this recipe of Olive and Tomato Tortilla Pinwheels on the fly for our Christmas Day Buffet.  I wanted simple delicious finger foods for my guests and easy clean up for us.




Our other buffet items were:

  • Laura's Meatballs*
  • Crock pot BBQ Pulled Pork* with Rhodes Yeast Rolls
  • Trader Joe's mixed crackers
  • Honeyed Goat cheese mixed with sour cream topped with Raspberry Chipotle Sauce*
  • Cheese and mini crostini
  • Olives, green olives, and marinated cauliflower
  • Vegetable plate with homemade ranch dip*
  • Ciabatta bread
  • Hot Artichoke Dip*
  • Chocolate Bourbon Pecan Pie*
  • Soft Sugar Cookies*
*Recipes I can post in 2018.


It was a simple buffet and enjoyed by all.  


So I give this to you to use as a New Year's Eve appetizer and then in 2018 as a quick on the fly, guests coming at the last minute, Sunday football appetizer.




Olive and Tomato Tortilla Pinwheels

8 oz cream cheese, softened
1/4 cup mayonnaise
1 1/2 tbsp sundried tomato paste or pesto
2 to 3 tbsp of parmesan cheese
1/4 cup chopped black olives