Roasted Cauliflower Soup

http://www.wowogallery.com/woc1u3flhub 0

Spoiler alert: the soup isn’t life changing. It is good enough. Maybe yours will be better. The flavors were great, it was perfect for a chilly day- I just wish I had a better blender. If you have a good blender, whip up this soup. (literally). I was itching for soup to complete my fall list. It is a good one to celebrate Boxing Day.
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Ingredients:

https://masterfacilitator.com/15s9ptxd 1 head of cauliflower
2 tbs good olive oil
1 cup milk
½ cup sour cream (or plain yogurt)
1 tbs grated parmesan cheese
1 tsp chopped garlic
salt & pepper

Directions:

https://equinlab.com/2024/01/18/yeb481u6 Cut the florets off the head of cauliflower and roast in a 400-degree oven coated liberally in olive oil, salt and pepper.
cauliflower_soup_raw_590_390Turn occasionally every 20 minutes. Cook for 40 minutes at 400-degrees.
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Add milk, sour cream, Parmesan, and garlic to a blender or food processor.
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Blend until smooth. (mine was less than silky textured)
Add salt and pepper to taste.
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https://www.chat-quiberon.com/2024/01/18/i1gu9mbgw My blending was kind of a catastrophe. I tried my food processor, my smoothie machine, and an immersion blender. My smoothie machine is a Magic Bullet and has been kicking since about 2004? It was my best option here. I just couldn’t do much at a time. It does not chop or dice like advertised. It can puree really well though!

https://sieterevueltas.net/sjdpato My food processor and blender is one machine and has severely let me down. The blender part doesn’t work well. It whirls and doesn’t seem to do much. The food processor has been great (for the few months I’ve had it) but was dribbling and didn’t even make it smooth.

https://www.ngoc.org.uk/uncategorized/future-events/rtd2hn1 The immersion is just an attachment to my hand mixer so I don’t expect much…rightly so.

Order Xanax Online Canada I make frozen fruit & yogurt smoothies verrrrry often to know the liquid ratio is often important, the fill level affects it, and manually scraping the sides or stirring it can help greatly. I was very frustrated and thought it would have looked lovely if it was smoother.

https://www.prehistoricsoul.com/9tr7lz4cd It tasted good. I drizzled a little truffle oil on top since that can make anything better. I served some crunchy toasts on the side for dipping. We liked it, but I wasn’t satisfied with the consistency.

https://gungrove.com/fi85jzw3n I learned that my tools were inadequate in this circumstance but that Mr. J will make the best of any dinner, despite how frustrated or disappointed I get. It was also a great reminder that roasted cauliflower is reallllly good and I should just make that sometimes. Maybe I’ll redeem myself with another soup. I love pumpkin & black bean. Loaded baked potato could be fun with toppings. Corn chowder is fun. Hmmm. The wheels are churning.

Crock Pot White Chicken Chili

https://manabernardes.com/2024/bjfn8mq6i 2

https://mmopage.com/news/fuck7hvw I hosted a mini family dinner and was trying to come up with something easy that I could assemble and not spend the whole visit in the kitchen. All praise the crock pot! I decided I’d try my hand at white chicken chili.
The Three Bite Rule - White Chicken Chili

https://therepairstore.ca/hos5ifc5x I took a looksey at Flying on Jess Fuel’s chicken chili since her recipes are always healthier than other folks. (Seriously, check out her collection of fall foods!)

Buy Xanax 3Mg Hers was thickened by mashing up some of the beans which is genius  I opted for a slightly easier approach. I wasn’t kidding when I said I wanted to dump stuff into the crock pot and walk away!

Ingredients:

3 large chicken breasts, pre-cooked & shredded)
29-oz can white beans
2 cans green chilies
1 ½ cup corn
2 cups chicken broth
1 jar light alfredo sauce
1 tbs cumin
1 tbs garlic
1 large head of kale, chopped
1 large onion chopped
1 medium tomato

Directions:

Boil and shred the chicken
Put everything into the crock pot.
The Three Bite Rule - White Chicken Chili
Cook on low, stirring occasionally, for 3-4 hours.

Alprazolam To Buy Online Uk So easy! This cooked away while we hung and chatted. I made some cornbread muffins the night before. I made them in my whoopie pie pan and they were the perfect size…smaller than my muffin top pan.

When it was time to eat I set up a bar of toppings and let everyone have at it! I had some salsa verde, black olives, sour cream, tortilla strips and the corn muffins.
The Three Bite Rule - White Chicken Chili

https://mmopage.com/news/h9c9g5p95 I liked the consistency. I was soupy and only a bit creamy. It was so chock full of pieces of chicken, kale, corn, beans, etc that I think if it was thicker it would have been too much. I loved it, but thought I should have sweated out the onions a bit to soften them before dropping them in.

https://www.chat-quiberon.com/2024/01/18/iuzt6tamaai The Three Bite Rule - White Chicken Chili
I have a 6 quart crockpot and it was full to the brim. Five of us ate it that night and I have about 4 more servings for lunches. I also think this counts towards my fall foods list. Check!

Broccoli and Cheddar Soup in Breadbowls

https://fireheartmusic.com/uf2fmrghy 3

https://serenityspaonline.com/74rj52fhr I’ve been meal planning lately and it’s working out great. I’ll go into further detail later, but I think it’s helping me a bit more well rounded. Mr. J might have been a little bit nervous when I popped a soup onto the weekly list but we LOVED this.
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I wasn’t even going to blog this but just after I got going I figured it was worthy! My roux was perfect. That doesn’t happen all the time. I’ve made a few mac & cheeses that haven’t been ideal because my roux ratios were off. This time it was right on and it made the soup velvety and delicious.

Ingredients:

¼ cup flour
¼ cup butter
1½ cup half and half cream
2 cups chicken stock
2 cups broccoli florets
1 ½ cups shredded cheddar (I used a mix of sharp and American)

Directions:

Melt butter and whisk in flour. Let it cook for about 5 minutes on medium low until golden and sticky.
Add in cream and chicken stock, stirring until well incorporated. Add broccoli and cook covered for 15 minutes.
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Slowly add cheese and stir until melted.
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Cook for 15 minutes on low.

https://manabernardes.com/2024/9ga6xnf I served this soup in bread bowls by just baking lumps of pizza dough and scooping out the middle after the outside was fully cooked. It took about 30 minutes at 375-degrees to cook far enough in. The bread bowls were about baseball size each or a quarter of the dough.
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It was so thick and could easily be thinned out with more milk, water, or chicken stock. We really liked how creamy it was and the thickness was a good thing to us. I owe all the credit to the roux. I normally don’t measure but the equal parts worked magically.

Order Valium Online Canada Look at how interested the pup is. Windsor hangs out by the microwave that is set into the island. He was interested in the chicken stock warming up.
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This literally could have been fondue it was that thick and melty.  I think it would have liked it as a dip with crusty bread or to fill baked potato skins.

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Creamy Cream-less Tomato Soup

https://www.justoffbase.co.uk/uncategorized/3ihsi2cq1 0

https://space1026.com/2024/01/nfg7tgsm0j I don’t make soup nearly enough. I was totally enticed when I saw this tomato soup that doesn’t have any cream in it. It’s not that huge of a deal health-wise, but it doesn’t taste the same when it is reheated and it is just one more ingredient needed since we drink light soy milk and that gets wanky in certain recipes. I made it during one of the very brief winter-weather days here in New England.
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I loved that the bread made it thick and rich.
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I grabbed the canned tomatoes and almost choked when I got home. $5 something?!?! WHAT? In retrospect it was totally worth it for good stuff since there aren’t many ingredients annnnd it is the highlight of the soup. Maybe I ate the soup about 6 times so it is not much cost per serving anyway. Ok, I’m over it.

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Ingredients:

3 tbs extra virgin olive oil
1 small onion, chopped
2 medium garlic cloves, chopped
½  tsp red pepper flakes
1 (28-ounce) can whole tomatoes in juice (I used Pastene’s San Marzano Tomatoes with Basil)
1 tablespoon brown sugar
3 large slices good-quality white sandwich bread, torn into 1-inch pieces
2 cups chicken broth
Salt and pepper to taste

Directions:

Over medium high heat, warm olive oil before adding onion, cooking until translucent and starting to caramelize.
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Stir in tomatoes, sugar, bread, garlic, red pepper flakes.
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Stir occasionally.
Bring to a boil then reduce heat to medium until bread starts to break down.
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Add broth and blend with an immersion blender/blender/potato masher to the consistency of your preference.
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Buy Xanax Pills I left mine a bit chunky because I like chunks in ice cream, peanut butter, apple sauce, and soup! I made it smooth when I recreated it for some new parents who I thought could use a meal or two.

https://masterfacilitator.com/h05ic8p I served it with grilled cheese (the secret ingredient was pesto) and it was a fantastic wintry meal. Mr. J isn’t into soup so I ate this myself a million times. It is surprisingly filling.
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Because I’m feeling especially dorky, I looked up what the nutritional facts are and this is a scant 53 calories per serving! A considerably smaller serving of a condensed tomato soup (who shall remain nameless) is 91 calories (with a lot more sugar, double the sodium, and less iron than mine).

https://serenityspaonline.com/obauc8xd1yu Here’s the cost breakdown because I made such a stink about it:
1 can San Marzano Tomatoes: $4.99
3 slices wheat bread: $0.24
1 small onion: $0.99
2 cups chicken broth: $0.22
total = $6.44 (or $1.07 per serving)

Again, more red food in time for Valentine’s Day!
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Chili Cookoff

https://therepairstore.ca/jqs576u 2

https://equinlab.com/2024/01/18/pwsg04uz Way back when, I mentioned a chili cook-off I entered. I didn’t win but it was a great excuse to make some chili. It also got me thinking about my next birthday cook-off/taste-off…especially after last year’s booming success!

Ms. J from Better Than Butter introduced me to the cookoff. Guess what?! She won!! Woohoo!

https://www.ngoc.org.uk/uncategorized/future-events/xesefcu I made a chili recipe my friend Ms. A graciously gave to me after I complimented her chili profusely about 5 years ago. It is modeled after Wendy’s Chili and it’s realllly good. I told her I’d share my winnings but I didn’t quite win. I came in a pretty respectable 4th (out of 11 or 12?).
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Here’s the recipe, with a few of my own tweaks, to make a HUGE batch. I recommend cutting in half if you aren’t serving an army or if you don’t want leftovers for weeks. It’s just too easy not to make more often.

Ingredients

https://www.prehistoricsoul.com/o18onvp0d 3 lbs. ground turkey
1 can tomato sauce (29 oz)
1 can tomatoes with green chilis (10 oz)
1 can kidney beans (29 oz with liquid)
1 can black beans (29 oz with liquid)
1 large onion, diced
1 cup green chili, diced
3 stalks celery, diced
3 medium tomatoes, diced
1 clove of garlic, diced
3 tbs cumin powder
4 tbs chili powder
2 tbs black pepper
3 tbs salt
3 cups water
1 tsp liquid smoke

Directions

https://www.justoffbase.co.uk/uncategorized/eb66kzt Brown the meat and drain.
Add the tomato sauce, tomatoes and onion.
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Add the beans, chilies, celery, and garlic.
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Add the spices.
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Finally add water and bring to a simmer over low heat.
Cook, stirring every 15 minutes, for 3 hours

The chili cook-off was a fundraiser for the Arlington Boys & Girls Club. It was $10 to enter a chili and $1 to sample and vote during a fall event they were having. I thought it was fun and it was great to see the community support.

https://space1026.com/2024/01/oohnb3z75 We served non-stop for 90 minutes. I filled a huge crock pot. Most folks ran out even serving small amounts! It was so busy  that we (the chili cookers) didn’t get to sample everyone else’s chili! We were asked to list the ingredients so the tasters could have that info. I would have liked to see what everyone used.

I didn’t serve any toppings but totally should have. People had tortilla chips, cornbread, cheese, onion, etc! I had a bit leftover so Mr. J and I ate that with cornbread muffin tops once I got home.

Chili Surprise

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I’m a little backwards on my timeline here but shhh! Don’t tell anyone you haven’t seen honeymoon meals before seeing this honeymoon-return-meal.

I’m lucky to call one of the kindest humans I know, my friend. Ms. L not only supported me through allllll my wedding planning as a bridesmaid, but she cooked a meal and delivered it to me with all the fixings so I could put off grocery shopping after the honeymoon. How well does she know me?!

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She made Ina Garten’s chili and sent onions, sour cream, shredded cheddar, and corn chips for toppings. AMAZING! I ate it for meals on end before actually grocery shopping. It was delicious and I hope she kept some for herself too!

Chicken Chili (Ina Garten’s recipe)

Ingredients

4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
For serving: Chopped onions, corn chips, grated cheddar, sour cream

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Directions

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent.
Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil.
Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly.
Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes.
Serve with the toppings, or refrigerate and reheat gently before serving.

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It was such a thoughtful gesture and we loved it. I ate it for lunch all week too. I’m totally stealing this idea and giving somebody a meal when I think they’d need one. Thanks Ms. L!

Speaking of chili…I entered a Chili Cookoff! Can’t wait to share that with you too!

 

Easter Recap: Better Late Than Never

We’re now closer to Cinco de Mayo than Easter, but I’m just now catching up.Some things have to be absolutely the same. My Easter basket is one of those traditions I need. During Easter my first year of college I unexpectedly received a replacement basket for Easter at my parents house! GASP! I don’t dramatically overreact too often, but that was one of them. Dad ended up on a chair or a ladder pulling baskets down until we had the right one. Phew. It was iffy.
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Another tradition inside that basket is a dark chocolate egg. I get coconut creme and Mr. J gets fudge, with our names written on top.

Easter dinner was hosted at my sis’ house. We have a fantastic meal and she’s becoming quite the chef! Check out her tablescape! She’s all about the seasonal decor. (She also loves making trifle and I’m impressed with her creativity to use the trifle dish!)
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I made a dip- more about that later.

Our first course was a Baked Potato Soup from Cooking Light. The traditional loaded potato items were on the side for a garnish which made the soup itself a bit lighter since it didn’t include cups of cheese.
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The main course was a Tuscan pork roast, zucchini and corn saute, and a sausage and sourdough stuffing.
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The pork roast had rosemary, garlic, and it was delicious. Sis didn’t like the zucchini and corn side dish, but I did so I took the leftovers. It had some vinegar and I thought it was fresh and tangy.

Mess Soup

I wasn’t feeling under the weather. I wasn’t feeling down. I just like soup…all the time. Sometimes it’s just time for soup, and that time usually lasts about six servings. My “recipe” is more of a method than than a recipe per se.I learned from my mum that every leftover there is can be transformed. Mum always makes soup that can’t be replicated…because the ingredients differ each time and she deserves all the credit of my soup.

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We freeze leftovers, all together. Everything is cooked first, spices for the soup comes from the spices when I cooked it the first time. My freezer container starts to have this cool layering affect from the many ingredients. I call it Mess Soup because that’s what it is.

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This batch included corn and white rice with cilantro from a Mexican meal. There were some caramelized red onions, lots of swiss chard, cous cous, and a surprisingly minimal quantity of chicken.I add a package of soup starter to pull it together. It cooks for about an hour and it’s great. Mess soup has great combinations and makes me feel warm and reminds me of the many meals that this came from.

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I like how thick it gets and much it needs to be stirred…I come from a long line of avid stirrers.