cauli

Why Does Cooked Cauliflower Have to Smell So Weird?

Time for some more healing soups. This week I cheated and had a ton of things I shouldn’t be eating right now. Clearly my taste buds are bored so it’s back to the drawing board. I spent some time reading up online on veggie based soups, found some good starting points (particularly this site), and I came up with two I will eat this week.

So, a couple things. First, I love raw and cooked cauliflower, but we mostly eat it raw. When I was prepping the cauliflower my kids paraded through the kitchen exclaiming loudly about the stink. Cooked cauliflower is really so tasty, it has no business smelling so strange. Second, I love cardamom and the second recipe has cardamom in it. I have never had cardamom in a savory soup, that I was aware of at least. And who doesn’t find every possible excuse to use cardamom? I mean, really.

Cauliflower Cream Soup

  • Servings: 4
  • Time: 25 minutesish
  • Difficulty: easy peasy
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Based on this.

  • cauliflower head
  • 1 onion
  • 4 cups stock, I used chicken
  • salt and pepper
  • 1 can coconut milk

Instructions:

Cut leaves off cauliflower, break into pieces, and throw into the a soup pot. Cut onion into small pieces. It doesn’t need to pretty as you’ll be pureeing it. Add stock and salt and pepper to taste. Bring to boil. Cook 15 minutes or until soft. Add coconut milk, puree, and voila, delish.

Red Lentil and Shiitake Soup

  • Servings: 6
  • Difficulty: easy peasy
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Based on this.

  • red lentils
  • a couple heaping handfuls of shiitake mushrooms (if using dry mushrooms, soak them for 30 minutes before tossing in the soup pot
  • 4 cups chicken stock
  • 2 cups water
  • 1 onion
  • 4 garlic cloves (at least)
  • a nice big chunk of fresh ginger
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1/4 tsp cardamom
  • 1/4 tsp cinnamon
  • salt and pepper to taste
  • 1 tbsp basil

Instructions:

Into your soup goes all the things including all the spices. Feel free to adjust the spices. Bring to boil, turn down heat and simmer until lentils are soft, about 20 minutes or so.

Serve it up.

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Baked Tacos

Still on a food kick here. I was talking to a friend today about easy, nourishing meals that the kids will eat, but that don’t require hours of time in the kitchen.

Another friend shared this recipe with me and I modified it to suit my needs. We always have beans, tortillas and salsa in the fridge so these are super easy and convenient. This version happens to be vegetarian, but I admit I do like some ground or shredded beef in addition to the beans. IIf you’re like me you always adjust recipes anyway, so have at it.

Baked Tacos

  • Servings: 4
  • Time: no time at all
  • Difficulty: easy
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  • Corn or flour tortillas
  • Black Beans
  • Onion, minced
  • Salsa
  • Cheese

Directions:

Heat oven to 400. Grease cookie sheet or baking pan. Warm the tortillas in the microwave. They should be just warm enough so they don’t break when folded.

Place one tortilla on the greased cookie sheet. Spread beans, onions salsa and cheese on one side of the tortilla. Then fold the other side over in half like a taco and set bottom down in the baking pan.

Two tablespoons of beans will fill the taco and let some beans and cheese ooze out as they bake. We like this, especially when the cheese gets bubbly. If you like less filling try a spoonful of beans.

Repeat till you’ve filled all the tacos.

Stick pan in oven and bake till golden brown. Takes about 15-20 minutes.

 

More Food for the Soul from a Disorganized Cook

I’ve been dealing with some weird allergy issues and so in an attempt to fulfill my need for yummy things and try to avoid the things that make me react, I’ve been eating a lot of nourishing soups. My main problem is that I forget where I originally found a recipe and can never get back to it. Back in the olden days I’d write it down on a recipe card and put the card in a recipe box. OK, not really, I never did that, but I’ve heard other people do it. Once upon a time I did make copies of recipes and put them in a binder.

Yes, I know there are a million apps to manage recipes and whatnot, but honestly, when I’m ready to make something I want to just pull it up, throw the things together, and move on. I cannot be bothered with recipe management.

Now, occasionally someone asks me for a recipe. And so it finally hit me. I have a BLOG!!! I can put my faves on here and then my friends can find their own recipe! Brilliant. But I’m not a foodie, so there is no food blog in my future. We’ll just have to make due with the occasional recipe posted here thank you very much.

Red Lentil and Sweet Potato Soup

  • Servings: 4
  • Time: 20ish mins
  • Difficulty: easy
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  • 2 Tbsp. coconut oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, peeled and minced
  • 1/2 tsp. each of turmeric, ground cumin, ground coriander, fennel
  • 1 1/2 cups red lentils, (soaked overnight)
  • 1/2 sweet potato, peeled, and chopped
  • 5 cups stock or broth (if using plain water instead, season the soup with 1 tsp. salt)

Directions

In a large pot, heat the oil and stir in onion, garlic and ginger. Let cook over medium-high till softened and just light browned.

Add spices, stir. Add lentils, potato and stock and stir over high heat until boiling. Lower heat to medium-low, cover, and simmer for 20 minutes.

When everything is soft purée the soup till silky smooth, or leave as-is.