Roasted Cauliflower Soup w/ Turmeric

After accidentally buying a second head of cauliflower, I looked for ways to use up and was intrigued by a roasted cauliflower soup. I combined two recipes, and it resulted in a really delicious soup for a chilly spring night. Total win here. My whole family enjoyed it.

INGREDIENTS:

1 head garlic
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 heads cauliflower, cut into florets
1 onion, diced
5 cups vegetable stock
3 fresh thyme sprigs
1 t turmeric
1 t curry
1/2 cup heavy cream

DIRECTIONS:

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Cut head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with 1 tablespoon olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil and cover tightly.

Place cauliflower florets in a bowl and sprinkle with salt, pepper, turmeric, and curry. Drizzle 2 tablespoons olive oil; gently toss to combine. Spread cauliflower out onto baking sheet. Place garlic onto the baking sheet. Place into oven and roast until cauliflower and garlic is tender and golden brown, about 30-35 minutes. Let cool before squeezing cloves from skin.

Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in vegetable stock, thyme and bay leaf. Bring to a boil; reduce heat and simmer, covered, for 5 minutes.

Stir in cauliflower and garlic. Bring to a boil; reduce heat and simmer, covered, until cauliflower is tender and falling apart, an additional 10 minutes. Puree with an immersion blender until desired consistency is reached.
Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.
Serve immediately.

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Kale, Sausage & White Bean Soup

koselig_kale_sausage_whitebeans

Plucked from Dinner: A Love Story on a chilly night in December when my family needed something real to eat. This recipe is very close to Zuppa Toscana, only a bit healthier as there’s no added cream and we’ve got beans instead of potatoes.

1 onion, chopped
3 T olive oil
2 garlic cloves, minced
S&P, to taste
1/2 t red pepper flakes
4-6 links (about 1.25lb) Italian chicken or pork sausage, casings removed
1-32oz chicken broth
1-14oz can diced tomatoes
2-14oz cans cannellini beans, rinsed & drained
1 bunch kale, washed, stems removed, chopped into small pieces
Drizzle of red wine vinegar (about 2 T)
Freshly grated parmesan cheese

Saute onion in a Dutch oven over med-high heat until softened, about 3 minutes. Add garlic, s&p, pepper flakes and cook, stirring 1 minute.

Add in sausage and brown until cooked through, 4-5 minutes. Add the broth, tomatoes and beans. Bring to a boil. Add kale, simmer until wilted, about 3 minutes. Stir in a drizzle of red wine vinegar and serve stew with parmesan cheese and crusty bread.

**I substituted 1lb milk pork sausage for the links, and—gasp!—didn’t have any garlic in my pantry but made do with garlic powder.

Spicy Pasta with Sausage

spicypasta.jpg

Food photography is not my field. Despite the semi-boring photo above, this pasta had amazing flavor. Follow info below for a less-spicy version, as I will next time I make the dish for my pale-skinned Midwestern family.

1lb chorizo sausage**, halved lengthwise and sliced thin
1 onion, chopped fine
4 garlic cloves, minced
3 C chicken broth
1-10oz can Ro-Tel tomatoes**
1/2 C heavy cream
12 oz penne pasta
salt and pepper
2 C shredded pepper jack cheese

1. Adjust oven rack to upper-middle position and preheat broiler. On stovetop cook sausage and onion in a large oven-safe skillet (I used my Le Creuset dutch oven) until lightly browned, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Stir in broth, tomatoes, cream, pasta, 1/2 t salt and 1/2 t pepper and bring to boil. Cover pan and reduce heat to medium-low. Simmer, stirring frequently, until pasta is tender, about 15 minutes.

3. Off heat, uncover pan and stir in 1/2 C cheese. Top with remaining cheese and broil until cheese is melted and spotty brown, about 3 minutes. Serve.

**If you want a less-spicy dish or can’t find Ro-Tel tomatoes, substitute 1 1/4 cups canned diced tomatoes. Andouille, linguine or kielbasa sausage can be substituted for the chorizo.

Pork Shoulder Ragu

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I tried this recipe after a recommendation from our friends Lindsey and Bethany. It’s a good one! Getting it in the oven on time was my biggest challenge, but after that, it’s SO SO simple. Great flavor & hard to mess up, this one’s a winner.

2 to 2 1/2-pound boneless pork shoulder roast
1 small onion, chopped
1 garlic clove, minced
salt and pepper
2 tablespoons olive oil
1 small pat butter
1 large can whole tomatoes, with juice
1 cup red wine
5 sprigs fresh thyme
5 sprigs fresh oregano
Small handful of fennel seeds
1 tablespoon hot sauce, for smokiness (I used Trader Joe’s Hot Chili Sauce)
Pappardelle
Freshly grated Parmesean

Preheat oven to 325°F. Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8-10 minutes in all.

Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover, and put in oven. Braise for 3-4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it’s practically falling apart. Put on a cutting board and pull it apart with two forks, then add back to pot and stir. Cook 1 to 2 pounds pasta according to package directions. When it’s is ready, put into individual bowls and top with ragu and lots of Parm.

**I try to always include the recipe as its creator intended, and then share my own changes below. I used sriracha for the hot sauce (and estimated rather than measured), and replaced pappardelle with egg noodles. No fresh herbs, used dried instead. Other thoughts are recorded at www.tredways.org.

Broccoli Cheese Soup

koselig_broccolicheesesoup

This recipe provides a great baseline for a delicious broccoli cheese soup to share among friends. Suggestions on the Allrecipes.com page included increasing the broccoli and the cheese, and using half and half instead of milk. Mess with the ingredients on your own to come up with a combo that suits you!

Ingredients

  • 1/2 cup butter
  • 1 onion, chopped
  • 1 (16 ounce) package frozen chopped broccoli
  • 4 (14.5 ounce) cans chicken broth
  • 1 (1 pound) loaf processed cheese food, cubed
  • 2 cups milk
  • 1 tablespoon garlic powder
  • 2/3 cup cornstarch
  • 1 cup water

Directions

  1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
  2. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
  3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

 

**My alterations: 2 T butter + olive oil for softening the onions, then add a handful of chopped carrots in and some garlic. Chop up about 30oz broccoli florets keeping in mind they will decrease significantly in size while cooking. Use 1 pound Velveeta + grated sharp white cheddar. Skip cornstarch in favor of 1/4 C Wondera (flour) for thickening.

Chicken in Coconut Milk with Lemongrass

koselig_chickencoconutmilk

Another recipe in the Koselig Cooking series, this is a good one if you’re a fan of Thai flavors. 

Serves 4 to 6

1 whole roasting chicken (3 to 4 pounds)
Sea salt and freshly ground black pepper
4 tablespoons (1/2 stick) butter
1 tablespoon olive oil
1 cinnamon stick
2 whole star anise
1/2 cup roughly chopped cilantro stems
juice of one lemon + zest, discard rind
1 stalk lemongrass, 5 inches of white part only, chopped into 1/4-inch pieces
6 to 8 cloves garlic, peeled and smashed
1 (14- to 16-ounce) can coconut milk
3 cups torn greens (spinach, kale, chard, mizuna, etc.)
2 green onions, chopped into 1/4-inch pieces
Chopped cilantro, to garnish
Cooked rice, to serve

Pat the chicken dry and sprinkle it liberally with salt and pepper. Put the chicken, covered, in the refrigerator for up to 24 hours, or if you’re going to cook it right away, set it aside while you prepare remaining ingredients.

When ready to bake the chicken, preheat the oven to 375°F.

Melt the butter in a large Dutch oven over medium heat, then add the oil. Put in the chicken, breast-side up, and let it sizzle for about 30 seconds. Carefully flip the bird and crisp the other side for another 30 seconds. Remove the pan from the heat, put the chicken on a plate, and pour off the fat in the pot.

Transfer the chicken back into the pot, breast-side up, and add the cinnamon stick, star anise, chopped cilantro stems, lemon, lemongrass, garlic, and coconut milk. Cook, uncovered, in the preheated oven for 60 to 90 minutes (depending on size). Spoon the sauce over the top of the bird to baste every 20 minutes or so. The chicken is done when an instant-read thermometer inserted into the thigh reads 165°F.

Remove chicken from the pot and put it on a plate. Pull out and discard the cinnamon stick and star anise. Put the pot with the sauce back on the stovetop over medium heat, add the spinach and stir until just wilted, about 10 seconds.

Carve the chicken and serve each piece over rice with sauce spooned over the top. Garnish with chopped scallions and cilantro leaves.

One Pot Pasta Bolognese

koselig_pastabolognese

This recipe is a keeper (thanks, Morgan at Host the Toast!) and is particularly well-suited to hosting a larger gathering of friends or family. Or, if you’re like my family of three, it will serve leftovers for a few days afterwards. If you’re replacing the tagliatelle noodles with fettucine—heads up—you might add a few minutes to your cooking time. The al dente was a step or two shy of al dente-ness, though that meant the reheating process the next day yielded a perfect noodle.

PREP TIME: 10 mins, COOK TIME: 40 mins, TOTAL TIME: 50 mins

Serves: 6 servings

INGREDIENTS

  • 4 slices bacon, chopped
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 4 cloves garlic, minced
  • Kosher salt and black pepper, to taste
  • ¼ teaspoon red chili flakes, plus more to taste
  • 1.5 lb ground chuck
  • ¼ cup tomato paste
  • 28 ounces crushed tomatoes
  • 3 cups reduced sodium chicken stock (or 2 cups chicken stock and 1 cup wine)
  • 4 sprigs thyme
  • 1 pound tagliatelle or spaghetti
  • ¼ cup milk
  • ½ cup shredded Parmesan cheese
  • ¼ cup thinly sliced fresh basil leaves

 

DIRECTIONS

  1. In a dutch oven or large skillet over medium heat, cook the bacon until lightly crisped. Mix in the onion, celery, and garlic, and season liberally with salt and pepper. Mix in ¼ teaspoon red chili flakes, adding slightly more if you prefer more heat in your sauce. Cook together until the onion has softened, about 5 minutes.
  2. Add in the ground chuck. Cook, breaking up the meat with a wooden spoon, for 5 minutes or until browned all over. Once browned, stir in the tomato paste, crushed tomatoes, chicken stock, and thyme.
  3. Bring the mixture to a boil, then reduce to a simmer, cover, and cook for 5 minutes. Then, uncover, remove the thyme sprigs, stir the pasta in, and continue to simmer for 15 minutes or until the pasta is cooked through and the sauce has thickened, stirring occasionally.
  4. Stir in the milk, parmesan cheese, and shredded basil, and adjust the seasonings to taste. Serve with additional basil, to garnish.