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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Black Beans & Rice with Sausage

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Ingredients
1 teaspoon olive oil
1 onion, chopped
3 cloves garlic, minced
3/4 cup uncooked white rice

1 1/2 cups chicken broth
2-3 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 t paprika
cilantro, to taste
3 cooked black beans
1lb cooked sausage of your choice

Directions
In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes.

Cut sausage into approx. quarter inch discs, saute in pan until heated through.

To rice, add the spices, black beans, and sausage. Mix and serve.

Red Lentil Coconut Curry

 

This recipe, from the Simply in Season cookbook, is super easy to make, despite its long list of ingredients. It is as tasty as it sounds. It makes a ton: plenty to share with a friend since I’m not so sure how it would freeze. The boys asked for more cauliflower, and Clara has been gobbling it down for every meal for the last few days.

Ingredients:

  • 1 tablespoon olive oil (or, if time allows, place can of coconut milk in freezer for 20 minutes before starting to cook. Open can and remove solidified coconut butter from the top to use in sautéing)
  • 1 large onion, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger root, peeled and minced
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon cinnamon
  • 2-3 bay leaves
  • 13.5-ounce can coconut milk
  • 1/4 cup tamari (or soy sauce)
  • 1 cup tomato sauce
  • 2 cups dried red lentils, rinsed
  • 5 cups water (or broth or a combination)
  • 1 medium head cauliflower, cut into 1 1/2-inch florets
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1/4 head cabbage, cut into  1 1/2-inch chunks
  • 1–2 cups peas (optional)

Directions:

  1. In a large soup pot, sauté onion in olive oil or coconut butter over medium-high heat until transparent but not browned.
  2. Add garlic, ginger root, curry powder, turmeric, cumin, pepper, red pepper, cinnamon, and bay leaves. Reduce heat to medium-low. Cook and stir constantly for 3 minutes (do not let onion and spices brown).
  3. Add coconut milk, tamari, and tomato sauce and simmer on low heat for 20 minutes, stirring often.
  4. Meanwhile, in a saucepan, cook lentils and water on medium to medium-high heat for 15 minutes.
  5. Add lentils with their liquid to soup pot.
  6. Add cauliflower, sweet potato, and cabbage to soup pot and cook over medium heat just until tender. If using peas, add at the end of the cooking time.
  7. Serve over brown rice with toppings (optional): Indian chutneys and pickles, fresh diced pears, roasted sunflower seeds, plain yogurt.

Spinach & Spaghetti

(Originally published February 2008) Marlene Lehl (from Zion Church) brought me this as a mercy meal (I think it was when Liv came home) and it was delicious. I passed it on as a mercy meal last night and wanted to share this meatless main dish with the rest of you.

Ingredients:

  • 4 ounces spaghetti
  • 1 egg, beaten
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 4 tablespoons grated parmesan cheese, divided
  • 2 teaspoons minced dried onion
  • 1/2 teaspoon salt
  • dash pepper
  • 2 cups (8 ounces) shredded monterey jack cheese
  • 1 10-ounce package frozen chopped spinach, thawed
  1. Cook spaghetti according to package directions, drain well.
  2. Combine egg, sour cream, milk, 2 tablespoons parmesan cheese, onion, salt and pepper; add monterey jack cheese and mix well.
  3. Add spaghetti and spinach and mix well.
  4. Turn into a 8 x 8-inch square pan. Sprinkle with remaining parmesan. Bake covered at 350 for 15 minutes. Uncover and bake for 15-20 minutes more or until warmed through.

Fresh Mint Tabbouleh

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When I visited Kate in Minneapolis, she took me to the Birchwood Cafe, where I had their Mint Tabbouleh. I couldn’t get it out of my head, so I emailed the cafe and they graciously gave me the ingredient list. I’ve been eating this for lunch for over a month. Here’s how I’ve been creating it.

1 cucumber, peeled, finely chopped

1 red pepper finely chopped

1 bunch  parsley (flat leaf or Italian) finely chopped. About 1/2 cup ish

1/4 cup fresh mint, finely chopped

juice of one fresh lemon

2 tsp olive oil, or your other favorite oil (I’ve been using sesame seed oil)

salt and pepper

Almonds, at least 1/2 cup, however you like them, chopped big.

1 cup uncooked quinoa (then cook it as directed). You can use bulgar as well, but I couldn’t find it easily, and I’m lazy when it comes to shopping.

Optional: add chickpeas if you want even more protein.

Mix all of the ingredients together in a bowl, except the quinoa. Once the quinoa has cooled a bit, then mix it in.

Stick it in the fridge so it gets cold. Eat it.

Nutrition Facts (this isn’t exact, but it’s close)

Serving Size 149 g (based on 5 servings per recipe)
Amount Per Serving
Calories 212
Calories from Fat 78
Total Fat 8.7g
Saturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 6mg
Total Carbohydrates 28.2g
Dietary Fiber 5.0g
Sugars 2.8g
Protein 7.5g
Vitamin A 20% Vitamin C 69%
Calcium 6% Iron 15%
Nutrition Grade A
* Based on a 2000 calorie diet

Kohlrabi with Peas and Potato

Kohlrabi is a new-to-me vegetable, and when I got one in the CSA box last week, I turned to my Simply in Season cookbook for help. The flavors in this dish were delicious. I actually had a hard time telling the (very mild-flavored) kohlrabi from the potatoes, which makes me think the recipe would work as well with all potatoes (and no kohlrabi). 

Ingredients:

  • 1/2 cup onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon oil
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground coriander
  • 1 cup kohlrabi bulbs, peeled and chopped (about 1 bulb)
  • 1 cup potatoes, peeled and chopped
  • 1 cup tomatoes, chopped (I used canned, crushed)
  • 1/2 cup water
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • kohlrabi leaves, finely chopped (surely these are optional?)
  • 1/2 cup peas
Directions:
  1. In a large soup pot, sauté onion and garlic in oil, about 3–4 minutes.
  2. Add dry mustard, cumin, turmeric, and coriander and stir-fry for about 30 seconds.
  3. Add kohlrabi and potatoes and stir briefly.
  4. Add tomatoes, water, salt, and sugar. Bring to a boil, then simmer until vegetables are crisp-tender, about 15 minutes.
  5. Add kohlrabi leaves and simmer 8–10 minutes.
  6. Stir in peas and cook until they are done.

Cornmeal Pie

This is another recipe from Clean Living. Technically, this is Polenta Pie, but Jason hates the word “polenta,” so I had to change it if he was even going to try it. Simon ended up calling it Corn Pie.

Ingredients for the Crust:

  • 1 cup coarse cornmeal or polenta
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried sage
  • 1 1/2 teaspoons Italian seasoning blend (or 1/2 teaspoon each dried basil, dried thyme, dried rosemary)

Ingredients for the Filling:

  • 1 medium onion, chopped
  • 1 tablespoon olive oil (I used less)
  • 4 cups swiss chard, rinsed, tough stems removed, remaining leaves roughly chopped
  • 1 cup black-eyed peas, drained and rinsed

Directions:

  1. Rub 9-inch springform pan with a small amount of oil and set aside. Preheat oven to 350 F.
  2. Prepare crust: Bring 3 cups water to a boil in a saucepan. Add cornmeal and salt, reduce heat to low, and simmer for about 25 minutes or until cornmeal is soft and creamy, adding more water if desired or if cornmeal begins to look dry. Remove from heat and stir in dried herbs.
  3. Prepare filling: In a large skillet on medium heat, sauté onion in oil for 3 minutes or until onion just begins to turn translucent. Gently fold in chard and cook for another 2 minutes, then stir in peas and remove from heat.
  4. Add half of herbed cornmeal to springform pan, using a spatula to smooth it across the bottom. Spoon chard filling onto cornmeal, then finish with another layer of remaining herbed cornmeal. Bake for 30 to 40 minutes or until top begins to turn golden brown.
  5. Remove from oven and let cool for at least 5 minutes. Unlock sides of springform pan and use a flat spatula to serve portions of pie.