Boil the cauliflower in the water with salt and milk until soft
Take out the big pieces of cauliflower (but you can leave the little ones for texture) and put them in a food processor. Blend until creamy and add back to the original pot to make a thick creamy soup
Add nutmeg, lemon and freshly crushed black pepper
It is absolutely delicious with a little shredded cheese and a tablespoon or so of sour cream on top, but is also quite lovely on its own.
The thing I love best about this recipe is that it is so versitile. If you are a creative kitchen sort of person, you can make this quite different by just changing one or two small things. Try these:
Use a soup stock instead of water to add a background flavor
Boild onions and carrots in the same water (but leave them out of the food processor) to add color and texture
Mix some cheese into the soup when you mix the cauliflower back in to make it all cheesy
Put flavored croutons on top
Happy Cooking, Everyone!
Please feel free to post any questions or your own suggestions in the comments below. Also, be sure to share this page with anyone that you think would benefit from it. I want to help put cooking, and fresh foods back into our daily routines.
In 3- to 4-quart slow cooker, mix sweet potatoes, onion, carrots and lentils.
In 8-inch skillet, heat oil over medium heat. Add curry powder, cumin, salt, pepper, ginger root and garlic; cook 1 minute, stirring constantly.
Stir in broth. Pour mixture into slow cooker; stir.
Cover; cook on Low heat setting 5 to 6 hours.
Increase heat setting to High. Stir in green beans. Cover; cook about 15 minutes longer or until green beans are crisp-tender.
Serve topped with yogurt.
*Cooking the spices together before they are added to the wonderful ingredients gives this curry its wonderful flavor.
*Lentil stew keeps well in the refrigerator for up to 4 days. You can also freeze it in airtight containers for up to 3 months.
*Place the green beans in the refrigerator when beginning the recipe, and they will be thawed just in time to stir into the stew.
Nutrition Per Serving (1/8th recipe): Calories 190 (Calories from Fat 20), Total Fat 2g (Saturated Fat 0g,Trans Fat 0g), Cholesterol 0mg; Sodium 540mg; Total Carbohydrate 34g (Dietary Fiber 8g,Sugars 8g), Protein 9g
Happy Cooking, Everyone!
Please feel free to post any questions or your own suggestions in the comments below. Also, be sure to share this page with anyone that you think would benefit from it. I want to help put cooking, and fresh foods back into our daily routines.
On Friday, I usually post a new recipe for your cooking enjoyment.
Anyone who knows me, knows for certain that I love food and cooking. There is something special about a person’s relationship with what they eat. Today I would like to show you some recipes I have gotten from other people that I adore.
Cauliflower Patties
This recipe will show you how to take cauliflower and turn it into a rice-like texture. Then you can bake it into patties and top with anything you like. I can imagine they are fantastic with black beans on top, and maybe just a touch of salsa.
Salsa is so fantastic. It’s completely customizable, and goes with everything! Plus, it’s a great alternative to a lot of dressings that can pack on the calories and artificial ingredients, so pack on the salsa instead!
These are a few recipes for exceptional salsas. Usually the ingredients are pretty cheap (especially if you can find them locally grown). Most salsas are also naturally fat-free, so you can feel good about adding them to your dish.
Fresh Salsa
Ingredients
2 cups chopped tomatoes
1/3 cup chopped yellow or white onion
2 tablespoons chopped cilantro
2 tablespoons lime juice
1 to 2 jalapeño or serrano peppers, stemmed, seeded and finely chopped
1/4 teaspoon sea salt
This one is a pretty standard salsa, great for soups, chips and cooking with. It’s got a very clean and refreshing taste to it.
Nutrition Per serving (about 1/2 cup): 25 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 150mg sodium, 6g total carbohydrate (1g dietary fiber, 3g sugar), 1g protein
Pineapple Salsa
Ingredients
2 cups diced fresh pineapple
1/2 cup chopped cilantro
1/4 cup finely chopped red onion
1 serrano pepper, stemmed, seeded and finely chopped
Juice and zest of 1 lime
1/8 teaspoon sea salt
The tropical flavors of pineapple and lime combine with red onion, cilantro and serrano pepper for a salsa that’s great with grilled pork, skirt steak, shrimp or tofu.
Nutrition Per serving (1/4 cup): 25 calories (0 from fat), 2g total fat, 0g saturated fat, 0g protein, 6g total carbohydrate (1g dietary fiber, 4g sugar), 0mg cholesterol, 40mg sodium
Peach and Cucumber Salsa
Ingredients
3 peaches, pitted and chopped
1 cucumber, seeded and chopped
1/2 white onion, chopped
1 jalapeño, seeded and finely chopped
1 tablespoon chopped mint
1 tablespoon chopped basil
Juice of 1 lime
Salt to taste
Make this refreshing summer salsa, perfect for serving with grilled fish, up to 4 hours in advance. Simply cover and chill it until ready to use.
Nutrition Per serving (about 1/2 cup):30 calories (0 from fat), 0g total fat, 0g saturated fat, 1g protein, 7g total carbohydrate (2g dietary fiber, 1g sugar), 0mg cholesterol, 100mg sodium
For all of these recipes, you simply combine the ingredients into a bowl and toss them together. You can’t get much easier than that! Also note that all of the peppers call for you to seed them. The area around the seeds are the hottest part of the peppers, so if you like it extra spicy, feel free to leave them in. I’ve included a video below of Jamie Oliver showing you a couple of ways to handle and prep your peppers in case you are unfamiliar with using them fresh.
Happy Eating, Everyone!
Please feel free to post any questions or your own suggestions in the comments below. Also, be sure to share this page with anyone that you think would benefit from it. I want to help put cooking, and fresh foods back into our daily routines.
Try this delicious “pasta” made from strips of summer squash and zucchini tossed with tomatoes, olive oil and fresh basil and oregano for a dish packed with bright flavors.
Ingredients
2 zucchini squash, shaved thinly lengthwise with a vegetable peeler
2 yellow summer squash, shaved thinly lengthwise with a vegetable peeler
Sea salt and pepper to taste
1 tablespoon extra virgin olive oil
1 cup cherry or grape tomatoes, halved
5 oil-packed sundried tomatoes, drained and thinly sliced
1/2 shallot, finely chopped
1 clove garlic, finely chopped
1 tablespoon finely chopped basil
1 teaspoon finely chopped oregano
Method
In a large bowl, gently toss together all ingredients. Transfer to a platter and serve immediately.
Nutrition Per serving (about 6oz/169g-wt.): 60 calories (25 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 210mg sodium, 7g total carbohydrate (2g dietary fiber, 3g sugar), 2g protein
Ingredients:
Please feel free to post any questions or your own suggestions in the comments below. Also, be sure to share this page with anyone that you think would benefit from it. I want to help put cooking, and fresh foods back into our daily routines.
Ingredients:
Fresh Salsa
Pineapple Salsa
Peach and Cucumber Salsa
Ingredients
Don't Eat Dirt 