Post # 1
So I wasn’t expecting much out of dinner tonight, aside from cleaning out the fridge a little.. but wow, it was good!
I figured I’d share the recipe with my adaptations (along with the original, linked below). Anyone else want to share what they’ve made this week?
Based on Roasted Cauliflower soup by cooking light:
1+1/2 heads cauliflower, broken up
EVOO as needed
1 sweet onion, roughly chopped
1 clove garlic minced
1/2 teaspoons dried basil
1 teaspoon kosher salt
4-5 cups chicken broth
1 3/4 cups 2% reduced-fat milk
Dash of finely ground black pepper
Basil croutons (spread a piece of bread – I used whole grain DeliThins – with 2 tablespoons of pesto, toast until crisp in toaster oven)
Preheat oven to 400dF.
Break up cauliflower into chunks, rinse, and toss with a few tablespoons of olive oil. Arrange on a baking sheet. Roast at 400 for one hour, turning florets after 30m.
Saute the sweet onion with minced garlic for 5-7 minutes until translucent. Salt, add basil, and saute a few minutes more. Combine in blender with 1c broth, puree well. return to pot.
Combine cauliflower, 2 cups broth, and milk in a blender and blend at high speed for 3 minutes or until the limps are out. Add to pot. Use remaining broth to clean out the stuff that remains in the blender. Add pinch of cayenne.
Warm soup, adjust salt & pepper. Ladle into bowls and top with croutons.
Post # 3
That sounds good. The only cooking I’ve been proud of lately is making my own syrup. I used this recipe for cinnamon syrup and it was AMAZING! You can use it for pancakes, ice cream, or even in coffee. I’m not a big fan of maple flavoring, so I loved using this on pancakes. I put the extra syrup in a glass jar in the fridge and it kept really well. When I make it again I won’t add the flour.
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup water
Stir together the white sugar, brown sugar, flour, and cinnamon in a small saucepan. Stir in vanilla extract and water. Bring to a rolling boil, stirring often. Continue to boil and stir until mixture thickens to syrup consistency. Remove from heat; cool 10 minutes before serving.
Post # 4
Wow, that sounds great! I’m going to have to try that this weekend. 😉
Post # 5
I’ve come up with my own pasta sauce by throwing some canned goods together when I ran out of Classico!
2 Cans of Kroger “Italian Style” Stewed Tomatoes
1 tbsp of EVOO
3 cloves of minced garlic
Italian seasoning, sweet basil leaves, salt and pepper, crushed red pepper to taste
1 jar of mushrooms
Sautee the EVOO and garlic for 1-2 min. Then add everything else and let cook for 15 min. Then lower heat and simmer for 10 min. SOOOOOOO good. And it’s light. 🙂