Cauliflower, Leek, Blue Cheese Soup

Super healthy, thick, rich, easy, perfect for a cold night.  I made this up as I went along but great way to get your vegetables in even for those who don't think they like cauliflower they'll enjoy this.

Ingredients:

1 head cauliflower cleaned and broken into pieces

2 leeks, cleaned & sliced

1 onion sliced & large chop

2-4 c chick broth
olive oil
salt & pepper

1 oz blue cheese crumbled

Directions:

Place cauliflower onto baking sheet toss with olive oil, salt & pepper.  Roast in 400° oven for 20-30 min or till beginning to brown and softened.  Meanwhile in large sauce pan saute onions and leeks in a small amount of olive oil over low heat till browning begins, remove from pot and set aside.  When cauliflower is done remove from oven place in same sauce pan with 2 c broth using immersion blender blend till creamy (you could leave some chunks if you prefer).  Add back in the onions, leeks stir adding more chicken broth to your desired thickness.  Stir in a few blue cheese crumbles and use rest to top soup, some crunchy onions make a good topping also.  If you like you could add some milk or cream which would also give it a lighter color if you like.  Also I think next time I'll add some chopped celery to the onion mixture when it is sauteing.  

I served it with Scallop Po Boys click here for that recipe.

Brown Rice Salad with Crunchy Sprouts & Seeds

I was a long time subscriber to "Bon Appetit" about 5 years ago when the pile began to mount faster then I could read them I stopped getting it.  I would occasionally pick one up, but when I received a free subscription for one year after the purchase of cookware at "Sur la Table" I got hooked again.  The format, articles, photography have made me go back to my old rule if I get a cooking magazine I have to try at least one recipe out of it before the next one arrives.  This month I made 2 recipes within days of getting my copy.  Always looking for new salad ideas these whole grain salads are great for adapting to your likes and packed with healthy ingredients.


Brown Rice Salad with Crunchy Sprouts & Seeds

Ingredients:

1 c packed chopped fresh chives
1/2 cup + 2 T extra virgin olive oil
2 T fresh lemon juice--I also added some zest
1tsp kosher salt

1 1/2 c mixed dried sprouted legumes (such as lentils)
1 1/2 c grated zucchini, squeezed to remove liquid
1/2 c cooked brown rice - (I used basmati brown rice, higher in fiber)
2 scallions chopped
1/3 c toasted sunflower seeds
1/3 c toasted shelled pumpkin seeds
1/3 c chopped toasted almonds

I used Goya Lentils and added some Leeks also.

Directions:

Place nuts on cookie sheet and toast till lightly browned.

Puree chives, oil, lemon, and salt in processor until smooth.  Strain through mesh sieve into small bowl.  ( I used a hand blender for this and didn't strain it at all)

Cook dry sprouted legumes in pot of boiling water until just tender about 5 min.  Cover pot and remove from heat, let stand 3 min then drain.  Rinse under cold water to cool then drain again.  Transfer to large bowl.

Add zucchini, rice, scallions, seeds, nuts, and chive vinaigrette to bowl toss to combine.  Season with salt & pepper.

Toss together

Chunks of crunchy carrots, broccoli, celery, nuts,....

My best friend Priscilla is very healthy, organic, marathoner, lots of fun, with her own vegetable garden.  After sharing this recipe she returned my dish with some of her favorite salad.  Using a Quinoa base for hers, it is also very good and the recipe will show up here soon.

Lentil Soup

Storms are threatening---time for soup.  Soups have become meals for us this time of year and this is a hearty healthy option.  It is loaded with vegetables, high protein, fiber, so many vitamins and minerals it could probably supply a days worth of requirements.  It can stand alone or add a sandwich if you like.



Lentil Soup

Ingredients:

3 oz chopped pancetta
2 T olive oil
2 cans lentil
1 med onion diced
2 carrots diced
2 celery diced
1 clove garlic minced
1 T tomato paste
1 small can diced tomato, drained
4-6 c chicken broth
1/4 tsp crushed red pepper
plain greek yogurt for topping

Directions:

In med soup pot saute pancetta in olive oil, add onion, carrot, celery, diced tomato, garlic.  When vegetables are translucent deglaze pan with broth then stir in all broth,  tomato paste, red pepper and lentils.  Let simmer for at least 30 min longer is fine.  I used hand blender to blend about 1/2 of the soup which gives it a thicker texture but leaves enough of the vegetables for texture.  This is strictly your preference if you like a thicker soup or not it will taste good either way.  Salt and pepper to taste, ladle into a bowl add a dollop of greek yogurt and a little grated cheese to serve.

**you could certainly add more vegetables also maybe other types of beans, mushrooms etc.

**Can also let this simmer in your crock pot if you are off for the day.

Minestrone

January is here and the cold weather has arrived so time for more soup recipes.  This recipe comes from Giada De Laurentiis watching a Christmas special she did from Colorado I knew it would go over well at this house.  I have heard about Jim's Nan Taylor's Minestrone for years, but didn't have the recipe.  Here she is in her wedding picture on a previous post for Stuffed Peppers.  Well this recipe according to him comes as close as he can remember to hers.  Everyone has loved it, it is so healthy, hearty, easy which all means it'll get made often.  If you don't need the whole recipe package some for lunches it reheats well.  I made a few small changes here is her post at the Food Network site:  Winter Minestrone


Minestrone

Ingredients:

2 T olive oil
1 onion
2 carrots chopped
2 celery stalks chopped
3 oz pancetta chopped
2 garlic cloves minced
1 lb Kale, chopped
1 potato peeled & cubed
1 --14 1/2 oz can of diced tomatoes
1 sprig fresh rosemary
1 --15oz can cannellini beans
28oz of low sodium beef broth
1 chunk of Parmesan Rind
parsley, salt & pepper

Directions:

Heat the oil in a large pot over medium heat.  Saute onion, carrots, celery, pancetta, and garlic about 10 min.  Add the Kale and potato saute for 2 more minutes.  Add tomatoes and rosemary sprig and simmer till tomatoes begin to break down.  Separate the beans using 3/4 cup of beans with some of the broth to puree them, I used the hand blender.  Stir this mixture into pot with rest of broth and Parmesan rind.  Simmer soup stirring occasionally till potato is tender.  Add the rest of the beans, parsley, salt and pepper to taste heat through.  Remove rosemary stem and Parmesan rind to serve.

If you want to make it even heartier add some lean beef.

Roasted Pumpkin Curry & Coconut Soup

We have a number of friends who make the most amazing curry dishes, Rosy's are the best, maybe one of these days I'll get her to let me watch her cook and blog it.  She travels to specific stores twice a year to stock up on special spices & ingredients.  Her get togethers are legendary, always a good time with the most amazing food.  Our daughters who are friends since nursery school were college roommates and wow did Rosy ever keep their freezer stocked. 

We love curry flavor at this house and when I saw this recipe by Faith Durand I had to try it.  Everyone who tasted it said to make it again soon, which I will have to do before the squash season ends.  I did make a number of changes mainly because I didn't have shallots so used onion, red pepper flakes instead of fresh, cut back a bit on the garlic and used already cubed squash since it looked better than the whole ones at the market that day.  The recipe also calls for a Red Kuri Pumpkin but as the recipe says this works with any type squash.  If you like curry you will really enjoy this soup.  Really a healthy & hearty soup.

I adapted this recipe from:   http://www.thekitchn.com/thekitchn/soup/recipe-roasted-red-kuri-pumpkin-coconut-soup-159051

Roasted Pumpkin Curry & Coconut Soup

Ingredients:

4 lb pumpkin or squash

2 T oil

2 cloves garlic

1 med onion chopped fine

1 T grated ginger

2 T tomato paste 

1 tsp curry powder  (I will increase this next time)

1/4 tsp red pepper flakes

1 13.5 oz can coconut milk

4 c chicken broth

1 tsp salt

juice of 1 lime 

Directions:

Preheat oven to 400° 

Cut pumpkin into quarters, seed, and place in baking dish drizzle with oil and roast  in oven for about an hour.  You could also buy already cubed squash or pumpkin which I find at our local grocer during the season.  If using whole pumpkin when cooled remove skin.

In large soup pot/dutch oven type vessel saute onion, garlic, ginger for about a minute then add tomato paste & stir.  Add curry and red pepper and saute a minute then add squash/pumpkin and saute stirring frequently for about 5 min.  Then add chicken broth and simmer 15 min then add coconut milk and simmer 15 min more.  Puree soup carefully with hand blender.  Stir in lime juice and salt to taste.  Can be garnished with sauteed onions and coconut.  I served with toasted pita.

simmering just before blending

Tip for not making a mess of the immersion blender,
split the paper towel half way and cover pot.

Tuna Melt

This is a stand by for that night when you are running late.  It is quick to mix up, ingredients are usually on hand, is enough by itself or great with a bowl of soup.   Got home to late for soup this night, so was glad the tuna was mixed or it would have been a bowl of cereal for supper.

Tuna ( white albacore packed in water--Dolphin safe-of course)
mayo (reduced fat is fine)
greek yogurt
chopped celery
chopped onion
grated cheese
celery seed
a dash of dry mustard
Old Bay seasoning to taste
Thomas's English Muffins


Mix it all together (I use equal parts mayo & yogurt you can use all mayo but not all yogurt it isn't quite stiff enough to hold up) and place in fridge, when you get home you are good to go.  Toast the muffins, top with tuna mixture, add a little more grated cheese to the top and broil till bubbly.

mixture ready to mix

These whole grain double fiber add some "healthiness"

Cheddar works well but any melting cheese is good
also try Gruyere with it.

under broiler,  foil on the pan makes for easier clean up

Vegetable Parmesan

Yum, I saw this recipe and thought I would use it as a side dish but after making it I decided it is definitely a main course.  Originally saw this recipe on one of Giada De Laurentis cooking shows and have twisted it a bit to suit us.  It is really a favorite of ours and a great way to have a vegetarian meal since it can certainly stand as the entree.    http://www.giadadelaurentiis.com/

Vegetable Parmesan

1 eggplant peeled & sliced
2 zucchini sliced
1 fennel julienned
1 pkg mushrooms sliced
1 large onion sliced and separated
1 roasted red pepper cut up

favorite red sauce

mozzarella

Parmesan

bread crumbs (I use panko or whole wheat)

Eggplant, zucchini, and onion needs to be drizzled with olive oil and placed on cookie sheet and broiled turning to broil both sides---(if it is nice out these could be grilled).  Fennel and mushrooms I sauteed--- the mushrooms just till brown remove and then do the fennel in the same pan.  The original recipe had the fennel broiled or grilled but I found the fennel needed a bit more cooking so it softened through.  When all vegies are ready I cover the bottom of a 9 x 13 pan with sauce then layer of eggplant sprinkle with a bit of the cheeses, spoon some sauce over top, layer of fennel, cheeses some sauce, layer of zucchini, cheeses, some sauce, mushrooms,  onions and roasted red pepper to top it off add another layer of sauce, cheeses and then sprinkle top with bread crumbs drizzle with olive oil.  Bake till heated through about 15-20 min at 350 works for me.  Leftovers are great for the next days lunches.   Also just about any vegetable could be used I have had all different combinations depending what is in season, the fennel really gives a nice flavor to the whole dish.

this night I had added leeks that I sauteed with the fennel

just before I added breadcrumbs and then baked

angel hair pasta with olive oil and garlic, & greens, onions, walnuts tossed with baslamic vinagrette

The salad and vegetable Parmesan would have been plenty, I had already made the angel hair when I realized how filling this dish is.