Cauliflower Soup

I have sung the praises of Pioneer Woman many many times. I love her web-site, I love her humor, I love that shes a fellow ginger, and I love love love her cooking. 

I love it because it calls for real ingredients like BUTTER and CREAM...

I love it beacuse unlike most recipes, I never have to double it...

And I love it because my family will always eat whatever it is.

I've been craving a lot of soups lately...I guess it's winter-withdrawals, since it's not actually cold in the Jungle. And Pioneer Woman has one I've been dying to try...her Cauliflower Soup.

I made it almost exactly as she asks, with a couple additions made out of necessity, not necessarily creativity. It came out delish and creamy and served up even better as leftovers. Here it is:

Cauliflower Soup

Cauliflower Soup

• 1 stick butter, divided
• 1/2 whole onion, finely diced
• 1 whole carrot, finely diced (I actually used 2)
• 1 stalk celery, finely diced (used 2 again)
• 1 to 2 whole cauliflower heads, roughly chopped (again...I used 2...sense a theme here?)
• 2 TBS fresh parsley, chopped
• 2 quarts (boxes) low-sodium chicken stock or broth
• 6 TBS all-purpose flour
• 2 cups whole milk
• 1 cup half-and-half
• 2 to 4 tsp salt, to taste (went with 2)
• 1 cup (heaping) sour cream, room temperature

 In a large saucepan or dutch oven, melt 4 TBS butter. Add onion and cook for a few minutes, or until it starts to turn brown.

Add carrots and celery and cook an additional couple minutes. Add cauliflower and parsley and stir to combine.

All the delicious veggies...

Cover and cook over low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. (Now...here's where I deviated. See, I used the Swanson Chicken Stock...but there's only about 3-1/2 cups per box, so I substituted what was missing with vegetable broth. Not a big substitution...but still....)

Good stuff, but a little short...

Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 TBS butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to butter, whisking constantly.

Oh my...all that butter and cream...

Remove from heat and stir in one cup of half-and-half. Add mixture to the remaining simmering soup. Allow to simmer for 15 to 20 minutes (I did 20).

Check seasoning and add more salt and pepper if necessary.

Just before serving, place sour cream  in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

When someone says "heaping"...I generally take their word for it...

Serve immediately. (Yes, ma'am!!)

It was hard to take this shot because all I wanted to do was EAT!!

This really is an amazing soup. We served it with Colombian bread from the latin bakery on the corner...it was delicious. 

Pioneer Woman recommends making it right away.

 

I second that.

It feels winter-y and warm...my happy place is sated...

courtesy www.thepioneerwoman.com

Iron Chef Pembroke Pines: March 2011 - Traditional Shepherds Pie

Now see? THIS is what I wanted to make...I had my Irish on...and although I couldn't be TOTALLY authentic (where do you find rabbit in Miami...or cubed lamb for that matter?)...I did my very very best. I adapted this recipe off one from Danny Boome...making more than the recipe called for because i was going to feed the leftovers to my family for dinner AND I have a VERY deep casserole dish that is PERFECT for this...but below is the recipe in it's original form, just as Danny Boome shared it. Feel free to add and take away as you see fit...I did.

Traditional Shepherds Pie

1 TBS butter
1 TBS olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, crushed
Salt and freshly ground black pepper
1 TBS tomato paste
1 pound ground beef
1 pound ground lamb
2 TBS Worcestershire Sauce
1/2 cup beef stock
1-1/2 cups garden peas (I used the frozen variety)
Cheesy Mashed Potatoes (recipe follows)

Preheat oven to 400 degrees.

Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery, and garlic until tender...about 7 to 10 minutes. Season with salt and pepper. Once veggies have softened and start to brown a little, add the tomato paste and mix evenly. add the beef and lamb and cook until no longer pink...about 10 minutes. Add the Worcestershire sauce and the beef stock. Season with salt and pepper to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer to an oven-proof baking dish and spread evenly. Place potatoes on top of ground meat mixture and spread evenly. Once the top has been covered, rake through with a fork so there are peaks that will brown nicely. Place dish into the preheated oven and cook about 20 minutes. Spoon out Shepherd's Pie and serve.

Cheesy Mashed Potatoes

4 pounds Yukon Gold potatoes, peeled, quartered
4 TBS butter
1/4 cup heavy cream
1 cup grated mature white Cheddar
Salt and freshly ground black pepper

Fill a large saucepan with cold water and a TBS salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft...about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them in a saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi-smooth consistency. Once at a desired texture, add the cheese and mix well. Season with salt and pepper.

Make this for St. Patricks Day or any blustery winter day you're yearning for the Emerald Isle...you'll be glad you did...

courtesy Danny Boome

Iron Chef Pembroke Pines: March 2011 - Cilantro-Avocado Potato Salad

Heidi made this yummy potato salad...I was thrilled because i love potato salads and have my fair share of recipes for them...but I don't have this recipe. She adapted it from one by Emeril Lagasse, and it was spicy and cool.

Cilantro-Avocado Potato Salad

• 2 pounds potatoes, peeled, small diced, and cooked in boiling salted water until tender, drained
• 1/3 cup finely minced red onions
• 1 TBS minced garlic
• Kosher salt and freshly ground black pepper
• 3 TBS Extra-Virgin Olive oil
• 4 firm-ripe avocados, peeled, pitted, and diced
• 2 TBS fresh lime juice
• 1 TBS minced jalapeno
• 1 ounce package cilantro, leaves picked and finely chopped

Combine potatoes, onions, and garlic in a large bowl and sprinkle with 1/2 teaspoon salt and 3 turns pepper. Add olive oil, tossing to coat. Add the avocados, lime juice, jalapenos, and cilantro, and toss well to combine. Adjust seasoning with salt and pepper to taste. Cover and refrigerate 1 hour before serving.

courtesy Heidi Tyler, adapted from Emeril Lagasse

Iron Chef Pembroke Pines: March 2011...Angels Ranch Mashed Potatoes

Aren't I nice? I took a picture AFTER we all dug in...I know, I know...I'm mean like that. But these were truly DELISH!! (and easy too!)

Angels Ranch Mashed Potatoes  

 

Scrub 7 to 10 potatoes and cut in quarters boil or pressure cook, then drain and put in mixer with :

• 1 stick butter
• 2 Tblsp sourcream
• dash salt and pepper
• 1 Tblsp minced garlic

mix to desired consistency put in serving bowl sprinkle with parsley

 

courtesy Angel Anderson

Carrot Coconut Soup

Today was a busy day...I spent all day at the Renaissance Festival with my little Daisy Scouts. We were there from 10am until 4pm...thats a LONG day in the hot sun with little 5- and 6-year-old girls.

We had a great time, but by time I got back, I was EXHAUSTED.

And, of course, as soon as I walked in the door, the kids that got left at home started clambering for dinner.

My first instinct was to go get pizza. I had my sunglasses on my head and my keys in my hand.

But then...I thought about what pizza would do to my diet. See...pizza is one of those "trigger foods" for me...if it's around...I HAVE to have it. And I can never stop at one slice...I can easily polish 4 or 5 slices in one sitting...sometimes more if it's really good and there's a big selection to choose from. Pizza isn't my only "tigger food"...but it is a MAJOR one...

I've done SO WELL on my eating since my Master Cleanse shock treatment...having pizza would just BLOW IT.

So...despite my exhaustion and my childrens' impatience, I came back inside and put my keys in the basket and my sunglasses on the desk, and went to my fridge to make a delicious and satisfying dinner.

I knew what it would be, too. Something delightful that was made at our December Iron Chef...where the secret ingredient was "coconut".

Sherrie McKenna made a Carrot Coconut Soup...and as far as I'm concerned, it should've won.

It didn't win, though...there were three winners that day...I won "Most Original" with THIS...

Coconut Chicken Avocado Bites

And Valerias friend, Sonja, was another winner in the "Best Taste" with THIS entry...

Coconut Candies dipped in sugar (note: DO NOT EAT CLOVE!!)

And Valeria herself won "Best Presentation" with THIS...

I don't remember what this is called...but it's a Brazilian dish made with coconut milk and cornstarch and served with stewed prunes...very very pretty...and Valerias favorite dessert from her childhood...but not my favorite...

Sherrie didn't win...but in my mind, she should have. Hers was my FAVORITE entry that month...and I've been DYING to make it myself.

Incidentally, this soup is completely vegan...so serve it with pride.

So here it is...

Be prepared to chop LOTS of carrots...

Carrot Coconut Soup

12 large carrots, peeled and chopped small
2 medium onions, chopped small
4 tsp fresh ginger, minced
4 and 1/2 tsp curry powder
6 cups vegetable broth (essentially a box and a half)
2 14 oz. cans coconut milk
sea salt, to taste
lime wedges

1. Simmer the carrots, onion, ginger, and curry powder in vegetable broth until carrots are SUPER soft...about 20-25 minutes

I hate the florescent lighting in my kitchen...everything looks yellow-er (is that a word?)

2. Allow to cool slightly, and then puree in blender, working in batches, if needed (you DO need to, by the way...so have an extra pot or bowl close by)

3. Return to heat and slowly add coconut milk, stirring constantly, until combined. Do NOT let boil again...just heat through.

4. Season with sea salt to taste

5. Serve warm with lime wedges to add extra kick, or chill and serve cold on hot summer days.

Yummy Yummy Yummy...

Note: Soup will thicken as it cools, so be prepared to add extra liquid if necessary.

This thick and creamy soup is excellent served with crusty bread...it's GREAT for dipping!!

Ya know...as a child I wouldn't eat carrots. My father told me they'd make my hair redder, and being that I was always teased in school for being a ginger, redder hair is the LAST thing I wanted. Had I not already been cured of this silly childhood phobia...I guaruntee this soup would've done the trick!!

courtesy Sherrie McKenna

Homemade Vegetable Soup

Sooo...this is a real treat...because this is a recipe that I didn't pilfer from anyone...I completely made it up.

Which may...or may not...be a good thing.

See, I just got off 14 days of Master Cleanse...I have eaten anything but this lemon juice/maple syrup/cayenne water for 14 days.

And the first day you're off, you have to SIP orange juice all day (best damn orange juice I ever tasted)...and THEN...depending on your stomach (listen to your body, they say)...you're supposed to eat vegetable soup. Homemade vegetable soup, with vegetables only minimally cooked. No seasoning. Nothing canned or processed.

Vegetables...and water.

I can't TELL YOU how excited I was to make this soup.

The first day you eat it, you're supposed to really just stick to the broth...minimal solids. Then each day introduce more and more solids into your tummy.

So...I think you know that I cheated. First of all, I used a Vegetable Stock and Vegetable Broth as my base. I used certified organic stuff...but still.

And I didn't MINIMALLY cook stuff...but here...I'll let you see for yourself...

So, first I poured a whole box of vegetable stock in my pot, and a whole box of vegetable broth. I put the stove on warm and let it heat oh-so-slowly.

Then I diced a whole onion and several stalks of celery, and sauteed them with a couple tablespoons butter and some pepper and sea salt.

I'm just a rule breaker.

Oh, yeah, Baby Bellas...come to mama...

When those were soft, I added about 8 oz sliced Baby Bella mushrooms and cooked them just until they smelled DIVINE, and then I dumped them in my waiting (and now lukewarm) broth.

Then I sliced up a zucchini, and a yellow squash, and one, whole, peeled eggplant. I didn't bother peeling the zucchini or squash...but I DID the eggplant. I'm weird like that. I also cut those zucchini and yellow squash slices in half to make little half-moons, but I cubed the eggplant.

Shapes and colors...

I like varying shapes and textures in my soups.

Then I added, like, 4 or 5 tomatoes, all chopped up...seeds and all.

Just put the whole bunch in there...seeds and all...

 About now I saw I had more veggies than broth, so I added another box of vegetable broth. My eyes are DEFINITELY bigger than my stomach...this is a LOT of soup. But since it's all I'm supposed to eat for the next couple days, I'm going BIG.

After the broth, I added a whole bag of spinach...stems removed.

Spinach added...pre-wilt...

Now here's where I break the rules AGAIN...I added a can of water chestnuts. I know, I know...but I like them in soup!! What can I say?

I know, I know...nothing processed...but I couldn't HELP myself!!

I added some sea salt and generous amounts of pepper, and I turned up the heat to make it boil. Once it boiled, I turned it back down to a low simmer and cooked until everything was soft and yummy (except those water chestnuts).

Now I'm gonna eat it...slowly...and I'm gonna chew the veggies (which are already soft) until I can pretend they're just broth, too.

I love soup.

I love vegetables.

I am SO HAPPY to eat again!!

Heaven in a stock pot...

courtesy me!!!

Meatball Subs with Carmelized Onions and Gruyere (if you've got it)

I made this tonight...stole the recipe of a Smitten Kitchen post. I was tired of posting old Iron Chef recipes...and wanted to cook something yummy...even though I can't actually EAT it (stupid Master Cleanse).

I served these with fried mozzarella sticks and potato wedges...so it was a carb heavy dinner. I tried to make up for it by making the meatballs from ground turkey...but not sure that was enough to take away the lack of GREEN at the table. Kids sure loved it, though.

The one thing I can say is that the meatballs are very soft and require a delicate hand...but it makes for a GREAT sandwich (or so I'm told)...

Also...I couldn't get Gruyere. It wasn't available...so I substituted with plain old, completely UN-fancy Italian blend shredded cheese in a bag. I'm sure the Gruyere is great...so if you can get it (without making some kind of special trip)...then go for it.

Meatball Subs with Caramelized Onions and Gruyère

Meatballs


The baguettes or seeded sandwich rolls you’ll use for your sandwiches
2 pound ground meat of your choice (I used turkey, but have in the past used beef, veal, chicken, pork, or a blend thereof)
2 tablespoons chopped parsley
1/3 cup finely grated Parmesan or Romano cheese
3/4 teaspoon salt
Pinch of red pepper flakes
2 small garlic cloves, minced
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
1 large egg
Olive oil
4 cups prepared tomato sauce (plus extra if you like a lot of extra sa uce)

Caramelized onions

2 large yellow onions, thinly sliced
1 tablespoon butter
1 tablespoon olive oil
Salt

Assembly

2 cups coarsely shredded Gruyère

Make the meatballs: Split your rolls almost the whole way through, leaving one side attached. Scoop out some of the roll to create a channel for the meatballs to rest in. Grind the bread you pulled out in a food processor or tear it into minuscule bits. You will need 1 1/3 cups or 2 3/4 ounces of fresh breadcrumbs for the meatballs. If you’re not making subs, you can get this same amount of breadcrumbs from 2 to 3 sandwich bread slices. Set rolls aside until later.

Place the fresh breadcrumbs in a large bowl with 3/4 cup warm water and all of the meatball ingredients except for the olive oil and tomato sauce. Combine with a fo rk, breaking up clumps of meat until the ingredients are evenly distributed. Form mixture into 2-inch meatballs are arrange on a tray. I find wet hands make it easier to form meatballs without them sticking too much.

Heat a generous slick of oil (few tablespoons) in a large saute pan with a lid. Brown meatballs in batches, being careful not to crowd the pan or nudge them before they are nicely browned or they will stick and you’ll leave delicious meatball bits in the pan. These meatballs are soft, so use a gentle hand. Transfer meatballs to a paper towel-lined tray and continue until they are all browned.


Discard the oil and heat your tomato sauce in the pan. Add the meatballs, cover the pan and simmer them on the lowest heat possible for 25 to 30 mi nutes, until the meatballs are cooked through.

Caramelize onions: While the meatballs are simmering, you can cook the onions. Heat the olive oil and butter in a heavy large skillet over medium-low heat. Add onion, sprinkle with salt and a little pepper and cook until they’re tender, sweet, and a deep golden brown, stirring occasionally. This takes me about 30 minutes.


Assemble subs: Arrange meatballs with sauce in the hollowed-out roll(s). Drape caramelized onions over the top and sprinkle with shredded cheese. Place subs under a broiler or in an oven at top heat to melt the cheese.

courtesy www.smittenkitchen.com