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Posts Tagged ‘cauliflower’

This makes one large pot of soup:

1 head of cauliflower

3/4 cups chopped carrots

1 large onion

1 clove garlic

2 cups vegetable stop

1 leek

olive oil

salt and pepper

pomegranate seeds

1. Saute the onions, garlic, and leek in the bottom of the pot in a little olive oil. Season with salt and pepper.

2. Cut the cauliflower into florets and add along with the carrots to the pot.

3. Once the vegetables have softened a bit add the broth, cover and cook for about 45 minutes.

4. Puree in a blender and top with a sprinkling of pomegranate seeds.

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I added some things to a Weight Watchers pea soup recipe that I found online.

Serves 3

1 head cauliflower

1 box frozen peas

2 cloves garlic

1 yukon gold potato

6 shredded basil leaves

2 1/3 cups water or vegetable broth

1/2 cup milk

olive oil

salt, pepper, dill, tuscan blend spices (I think this included at least rosemary, garlic, basil, maybe tarragon)

1. Finely chop the garlic and saute in olive oil in the bottom of your soup pot.

2. Add cauliflower, frozen peas,diced potato, basil and a lot of spices. Stir around to coat everything and allow to partially soften.

3. Add the water, cover, bring to a boil, and then simmer until the vegetables are tender.

4. Puree half at a time in the blender. Add a quarter cup of milk to each half.

5. Return to the pot and add additional seasoning if necessary. Simmer for another 10 minutes.

6. Combine 1 tablespoon of dill and a liberal sprinkle of black pepper with 1/2 cup of yogurt. Drizzle on each bowl of soup.

I served this with sourdough toast rubbed with garlic and covered with melted cheddar.

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This serves 2

1 cup pre cooked lentils
1 egg
1/4 cup corn meal
6 “chicken” nuggets
3/4 cup plain greek yogurt
1 handful walnuts
2 shakes of red pepper flakes
1 tspn olive oil
optional pomegranate seeds

1. Mix the egg, lentils, and corn meal together cook over medium heat in a frying pan sprayed with cooking spray. Stir occasionally to make sure nothing sticks and burns. The end result should be crumbly and a little crispy but still moist.
2. While the lentil mixture is heating blend the yogurt, walnuts, olive oil, and pepper flakes in a food processor until creamy.
3. Heat the “chicken” and serve on top of the lentils. Then top the whole thing with the sauce.
4. I did not have pomegranate seeds when I made this, but I think that the tanginess would be amazing on top of this sauce. It would be like a wonderful dish I had in Mexico with pomegranate seeds on top of a walnut sauce.
5. I served this with a side of steamed butternut squash and cauliflower sprinkled with salt and pepperimg00038-20090129-1958

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This is recipe is as easy as it sounds. I was trying to use some leftover steamed veggies and put this together.

Ingredients (for 2)
1/2 cup steamed cauliflower
1/2 cup steamed butternut squash
2 “chicken” patties
2 whole wheat tortillas
2 oz cheese (chedder, muenster, babybell all work well)
cooking spray
salt and pepper

1. If you are using a frozen “chicken” patty, heat for half of the time indicated on the package
2. Place 1 tortilla in a sprayed frying pan and heat over medium heat
3. Cut the “chicken” into thin strips (about the width of your pinky).
4. Arrange half of the veggies “chicken” on half of the tortilla.
5. Grate the cheese over the veggies, sprinkle on some salt and pepper, and fold the tortilla in half.
6. Allow to cook and flip over once so that both sides are slightly browned
7. Repeat with the second tortilla

I ate mine with a little bit of sour cream seasoned with hot pepper flakes. It would be great with guacamole too.

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