Bruschetta Wonton Cups

20170310_152141I love wonton wrappers and bruschetta and decided to try them together.

1 large tomato, seeded and chopped small
1 garlic clove, finely chopped (or more if desired)
dried basil (as much or as little as you like)
olive oil
salt and pepper
mozzarella cheese, shredded or thinly sliced

Preheat oven to 350F.

Press the wonton wrappers into a mini baking cup (muffin pan) for form the cups.

Bake the cups for 10-15 minutes, or until the wrappers are golden brown.  Remove and let cool for at least 5 minutes.

Use a spoon to put the bruschetta into the cups or put bruschetta in a serving bowl.

If you prefer fill the wonton cups and place shredded/thinly sliced mozzarella cheese on top of the bruschetta and put back in the oven for a minute so the cheese can melt. Sprinkle a little dried basil on top of the cheese.

Serve immediately.

Note:  Do not put bruschetta in wonton cups and let sit before serving as the wonton cups will get soggy on the bottom.


Easy Roasted Cauliflower Chowder


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

Garlic and Onion Flu Soup


This picture was taken after the soup was pureed and then I added the chicken.

2 onions, sliced and caramelized
4 cloves of garlic, roasted
8 cups of soup broth
1 bay leaf and one sprig of rosemary
Thinly sliced raw garlic to taste
Salt to taste
1 chicken breast boiled to start broth. Cut into pieces when cooked.

Roast your garlic in advance. After roasting, remove the garlic cloves from their peels.  (see How to roast garlic blog)

Begin to heat your broth.

Slice onions and add them to a heated skillet that has been warmed with a bit of cooking oil. (Coconut or light olive oil works well.)

Cook onions on medium-high heat until they become translucent and begin to caramelize. When they are browning slightly, remove them from heat.

Add the peeled roasted garlic, caramelized onions, and broth to a food processor. Puree until smooth. Depending on the size of your soup batch and your food processor, you may need to do this in several batches. Take care not to burn yourself with your hot ingredients.

Add chicken after pureeing the soup

Place pureed ingredients back to a sauce pan and add the rosemary and bay leaf. Stir them in, cover, and let the mixture sit for about ten minutes. Remove the herbs. Your soup is ready.


Note: Spinach would also be a nice addition.