Easy Roasted Cauliflower Chowder

img_3004

I found a recipe for cauliflower chowder on PINTEREST that I was planning to use but managed to use half of the ingredients for a great cauliflower chowder.

2 cups cauliflower
1 small potato
1 garlic bulb
olive oil
dried garlic
salt and pepper
2 cups water

Cut up the cauliflower into small florets and peel and chop up potato.  Put in a baking dish or roasting pan and sprinkle liberally with olive oil, salt, and pepper.

Cut the top off the garlic bulb and pour olive oil over it, salt and pepper and wrap in foil. Place in baking dish or roasting pan with cauliflower/potato mixture.

Roast cauliflower/potatoes in a 425F oven 20-30 minutes.

When cauliflower is browned and potato is soft remove from oven.  Let the ingredients cool.

Since it was handy, I put the cooled ingredients in my crockpot and added two cups of water and the garlic bulb (removing skin).  Puree until smooth.

Add more salt and pepper to taste.

This made 3 cups of rich, thick, and delicious chowder or 2 servings.

The original source for this recipes is by Simply Quinoa at http://simplyquinoa.com/30-minute-roasted-garlic-cauliflower-chowder/

Advertisements

Easy Turkey Soup

I had purchased Lou’s Barbecue Co. Quick -n-Easy Tender, Slow Roasted Turkey Roast in gravy. The package is 400g and serves 2. When I opened the package I realized it was dark meat. I’m one of those people that “prefers” white meat. So I decided to make turkey soup.

I cooked the turkey in the pouch as suggested in boiling water for 8 minutes.

Then opened the package and put the turkey and the gravy in my crock pot.  I added a 900ml box of beef broth bouillon and heated up until warm.

I then added 3 frozen spinach nuggets and huge handful of shredded carrots which I chopped up in my food processor.

I added a little salt due to the addition of the spinach and carrots.

I cooked for a few hours and used a fork to break up the turkey meat. You don’t have to break up the turkey if you want big chunks.

I also added a little parsley.

An hour or so before serving add 1/4 cup basmati rice that has been strained with cold water to remove the starch. Add the rice to the soup.  Cook soup for at least the time suggested on rice package. Longer if you want it really soft.

The soup ends up really smooth. You would hardly know there was rice in it.

Serve with nicely toasted French or Italian bread.

Enjoy!

Ingredients:
1 400g box of Lou’s Ready cooked Turkey
1 900ml box beef broth (chicken or veg)
Great Value frozen spinach nuggets
Grimmway Farms shredded carrots (Garden Basket)
Salt, pepper, parsley, etc. to taste
1/4 cup rinsed basmati rice

Feel free to make this soup to your taste changing as you wish.

I had also thought of adding pasta but would cook pasta separately and add to soup shortly before serving as pasta soaks u all the liquid.

Enjoy!

Baked Parmesan Zucchini

IMG_2174Crisp, tender zucchini sticks oven-roasted to perfection. It’s healthy, nutritious and completely addictive!

INGREDIENTS:

  • 4 zucchini, quartered lengthwise (as you can tell I cut the zucchini n slices)
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoon chopped fresh parsley leaves

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Coat a cooling rack with non-stick spray and place on a baking sheet; set aside.  (I put olive oil in a glass baking casserole, then added the breaded zucchini and mixed it all up with the olive oil, adding a little more olive oil on top.)
  2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
  3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
  4. Serve immediately, garnished with parsley, if desired.

Note:  These were soooo good that I at them all in one serving.  (I halved the recipe because I only had 2 zucchinis.

Adapted from Cooking Classy and iFOODreal.


 

Sausage Cheese Meatballs

I had bought some ground sausage but had no idea what I was going to make with it.  I figured that the meat would have a strong porky taste. So, I looked online and found this recipe and I’m glad I did.  I took the finished meatballs over to my sons house to have it taste tested.  It was approved.  As always, I make modifications to most recipes.  In this recipe I changed the dipping sauce from BBQ or chili sauce to a pasta sauce.  My daughter in law made some pasta and a salad to accompany the meatballs.

Sausage Cheese Balls

Sausage Cheese Balls

3 cups Original Bisquick™ mix
1 lb. uncooked bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
pasta sauce

Heat oven to 350ºF.

Spray a glass pyrex pan with non-stick spray.

In large bowl, stir together all ingredients except pasta sauce, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

Bake 20 to 25 minutes or until brown. Immediately remove from pan.

Heat up some pasta sauce for dipping.

Source: www.BettyCrocker.com

Note:
Please note the original recipe called for warm BBQ sauce or chili sauce for dipping, if desired.

 

Avgolemono

My granddaughters have Cypriot heritage and Avgolemono is one of their favourite soups. This was my first attempt at making it for them. The soup was so well-liked that I am asked to make it again often.

avgolemono soup

Avgolemono soup gets its thick consistency from eggs; that are tempered by hot chicken broth and whisked in just before serving.

5 cups homemade or low-sodium store-bought chicken broth
1/2 cup orzo
2 large eggs, lightly beaten
1/4 cup fresh lemon juice, (about 2 lemons)
1/2 cup fresh dill sprigs
Freshly ground pepper

Bring a saucepan of water to a boil. Add orzo; cook until al dente. Drain.

Add cooked orzo to chicken broth and bring broth just to a gentle simmer, and then reduce heat to low.

Beat together eggs and lemon juice in a medium bowl until smooth. Ladle 1 cup hot broth into egg-lemon mixture, whisking constantly until mixture is warm to the touch. Stir the egg-broth mixture into the broth in the pot. Stir in the dill, and season with pepper.

Makes 4 servings.

Notes:
After the eggs have been added, be sure not to let the soup come to a simmer or the eggs will curdle.

Source: Martha Stewart

As usual, I have made slight adaptations to the original recipe. The original recipe came from Martha Stewart and is called Greek Lemon Chicken Soup.

 

 

Crockpot Carrot Soup

I had a big bag of carrots in my fridge so I decided to make carrot soup.  As always, I modified the recipe.  Here’s my version of a recipe from Better Homes and Gardens.

3 cups of water with 1 cube of Go Bio Organic No Salt added chicken bouillon
6 large carrots, peeled and cut into thirds, then quartered
1/2 large onion, chop small, then saute in a little olive oil
2 garlic cloves, sliced thin, sauté
1/4 teaspoon Sriracha
Salt
Freshly ground black pepper
1 teaspoon rosemary

Add the liquid and bouillon cube to a crock pot.  Add sauteed onion and garlic. Once bouillon dissolved add the rosemary (I rub the rosemary between my hands to release oils, salt and peppers.

Cover the crock pot and cook appproximately 8 hours on medium or until carrots softened.

Once carrots are softened use immersion blender to liquify.  Then add Sriracha.

Serve with a dob of sour cream on top.

Source: Better Homes and Gardens

Tomato and Olive Pasta

As I’m not keen on peppers (or I should say my digestive system-especially green peppers) I omitted them from the original recipe which I have sourced at the bottom of the page. I love roasted red, orange, and yellow peppers which I make quite often.

I also didn’t have black olives so I used pimento stuffed green olives (which I always have on hand).

I was also in the mood for spaghettini therefore I made a few changes to the original recipe.

I thoroughly enjoyed this dish and it didn’t even have pasta sauce on it!

img_1673

8 oz. (250g) spaghetti
2 tablespoons olive oil
2 cloves, garlic, minced
1 onion, chopped
1/2 cup dry white wine OR sodium-reduced chicken broth
1/4 cup (approx.) pimento stuffed green olives, chopped
3 greenhouse tomatoes, coarsely chopped
2 tabspoons basil (Litehouse)
1/4 cup shredded Parmesan cheese

In large pot of lightly salted boiling water, cook pasta for 8-10 minutes or until tender.

Meanwhile, in large skillet, heat oil over med heat.  Cook peppers, garlic and onion until lightly softened, about 5 minutes.  Add wine, olives and tomatoes; increase heat and bring to simmer.  Cook uncovered until hot and bubbly, about 3 minutes.

Drain pasta; add to skillet and toss.  Stir in basil and sprinkle with cheese.

Serves 4

Source: Foodland Ontario 2016 Calendar, Greenhouse Tomato and Pepper Pasta, foodlandontario.ca

Previous Older Entries Next Newer Entries