Main Dish:
Curried Cauliflower Soup
Curried Cauliflower Soup
adapted from Martha Stewart Every Day Food
Ingredients:
2 heads cauliflower, cut into florets (about 8 cups)
1-2 tablespoons vegetable oil
Salt
1 tablespoon chopped butter
1 onion, sliced 1 inch thick (note, I prefer to remove as much onion before purreeing, so I like to slice them really thick)
2 teaspoons (or more) curry powder
4 cups water
2 cups reduced-sodium canned chicken or vegetable broth
salt & pepper to taste
2 tablespoons fresh parsley
1-2 tablespoons vegetable oil
Salt
1 tablespoon chopped butter
1 onion, sliced 1 inch thick (note, I prefer to remove as much onion before purreeing, so I like to slice them really thick)
2 teaspoons (or more) curry powder
4 cups water
2 cups reduced-sodium canned chicken or vegetable broth
salt & pepper to taste
2 tablespoons fresh parsley
Directions:
Preheat oven to 450 degrees. On a baking
sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread
out, and roast until the florets turn brown, about 25 minutes.
In a medium saucepan, melt butter over medium-high heat. Add onions, and cook until soft, about 5 minutes. Stir in curry powder, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.
Using a slotted spoon, transfer 4 cups cauliflower to a bowl, and set aside. Put remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth. At this point I also chose to remove the onions. (You can keep them in if you like, it's just a texture thing to me.) Stir puree into broth in pan, and reheat if necessary. Ladle soup into bowls, and top with reserved florets and parsley.
In a medium saucepan, melt butter over medium-high heat. Add onions, and cook until soft, about 5 minutes. Stir in curry powder, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.
Using a slotted spoon, transfer 4 cups cauliflower to a bowl, and set aside. Put remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth. At this point I also chose to remove the onions. (You can keep them in if you like, it's just a texture thing to me.) Stir puree into broth in pan, and reheat if necessary. Ladle soup into bowls, and top with reserved florets and parsley.
What we liked:
-We love pureed soups but this one was nice because there were a few whole veggies mixed into the puree which broke up the texture quite nicely.
-Super healthy and light
-Meatless
-Had a nice kick to it
Bread:
Chocolate Zucchini Bread
Chocolate Zucchini Bread {makes 2 loaves}
Recipe by Our Best Bites 2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
optional: zest from one orange
Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon
Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8″ disposable pan to give away and a larger 9″ one for me and the batter divided perfectly. So you should get 2 very full 8″ pans or slightly less full 9″. Do one of each like I did!
What we liked:
-This bread was soooooo tasty and moist!
-I did one loaf with chocolate chips and one without and I thought the chocolate chips made the difference, but Jer liked it better without.
-A great way to use zucchini besides just eating it plain.
-Our Best Bites is my absolute favorite cookbook right now so I trust anything in that book.
Smoothie:
Oatmeal Smoothie
Adapted from Martha Stewart
Ingredients
- 1 cup ice
- 1/2 cup frozen raspberries (I added some frozen strawberries as well.)
- 1/2 cup plain lowfat yogurt (I used fat free greek yogurt)
- 1 banana
- 1/2 cup old-fashioned rolled oats
- 1 tablespoon honey (I used agave)
- 1 cup coconut water (or other liquid, such as juice)(I used unsweetened coconut milk)
Directions
- Place ice and raspberries in the bottom of blender, and all other ingredients on top. Whir until completely smooth. Serve.
-We're all about texture here in the Pendleton home and we loved that the oatmeal in this smoothie gave it a little more body than the average smoothie.
-It was a great template for a smoothie you can change and adapt to what you have in your freezer.
-Great meal replacement and something that sounds good after you have had a hard workout. (Jer has been running a lot and often doesn't feel like eating anything but a smoothie or juice usually sounds good, it is the same for me after a long dance practice.)
Hope you get a chance to try these fun recipes sometime this week!
I have been sewing away these days so hopefully I can get some pictures up soon of my latest projects.
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