Roasted Cauliflower Soup with Cumin

This was supposed to be a Meatless Monday post, but after all the tornadoes in Alabama early yesterday we were without internet service most of yesterday, so you get Meatless Tuesday!

Doesn't quite have the same ring to it, but whatever.  Hubs and I are heading to Costa Rica next week with two other couples which means I have to get into a bathing suit.  IN PUBLIC!  

So I made a big pot of this soup and damn is it good.  It's a combination of a few different recipes.  I wanted to find a way to give the cauliflower a little more flavor than simply steaming it.  Not a fan of steamed vegetables.   However I'm a HUGE fan of roasted vegetables and Melissa Clark has a great roasted cauliflower recipe that involves roasting the cauliflower with cumin seeds that is amazing.   So I went that route and then adapted a Cooking Light recipe for the rest of the soup.  

This is easy, full of flavor, and a creative way to get more vegetables in your diet.  Especially if you have to get into a bathing suit next to skinny bitches anytime soon!

Here's the recipe:

Roasted Cauliflower Soup with Cumin

Adapted from Cooking Light and Melissa Clark

Ingredients:

Two heads of cauliflower florets 

1 tablespoon of whole cumin seeds

1 teaspoon ground cumin

one medium yellow onion, chopped

two cloves of garlic, chopped

4 cups low-fat, low-sodium chicken stock

1 3/4 cup fat free milk

olive oil

salt

pepper

Directions:

Cut florets into approximately the same size pieces and put on roasting sheet.  Drizzle with olive oil, salt and pepper and cumin seeds.  Toss to coat and roast at 400 degrees until almost fork tender.

While cauliflower is roasting, in a dutch oven, saute onion in a little olive oil until translucent, about 5-7 minutes.  Add in garlic and saute for additional minute.  Add roasted caluiflower to pot with onions and garlic.  Add in two cups of chicken stock and all of milk, along with the teaspoon of ground cumin.  Simmer for 20 minutes.

Remove from heat and puree mixture in blender.  Return mixture to pot and add additional two cups of chicken stock.  Adjust salt and pepper to taste.  (I also added in some red pepper flakes for additional heat, but leave out if this is not your thing)

I served mine with some homemade croutons.  

Brown Butter Crispy Rice Treats

I temporarily lost my kitchen mojo last week.  It was terrible.  I couldn't find anything fun or interesting to make and when I finally did I totally screwed it up.  I burnt two dozen cupcakes and somehow screwed up two pies that had taken most of the day to make.

So I decided to go old school and keep it simple.  Rice Krispie treats.  A kindergardener can make those, so I figured even I could manage success.  Plus, who doesn't love these?

The addition of real vanilla bean and browned butter gives these a richer, nuttier flavor and takes them from a simple childhood treat to a sophisticated dessert.  Make these for your super bowl party or send them to school with your kids for a Valentines Day.  And if you've also lost your kitchen mojo, I guarantee they'll get you out of your funk.

Here's the recipe:

Brown Butter Crispy Rice Treats

flour, by Joanne Chang

Ingredients:
1 cup (2 sticks) unsalted butter
1/2 vanilla bean, split lengthwise
Two 10-ounce bags marshmallows
1/2 teaspoon kosher salt
9 cups crispy rice cereal

Directions:
Butter a 9-by-13-inch baking pan, coat it with nonstick cooking spray, or line it with parchment paper.

In a large saucepan, melt the butter over low heat.  As the butter melts, use the tip of a knife to scrape the seeds from the vanilla bean directly into the butter.  (Reserve the pod for another use.  I throw mine into my sugar jar to make vanilla sugar).

Once the butter has melted, it will start to bubble and crackle.  Watch the butter carefully and you will see it slowly browning.  As soon as the bubbling subsides, after about 5 minutes, the butter will be fully browned and you will need to add the marshmallows.  (Be attentive, because if you don't add the marshmallows right away, the butter may burn.)  Add the marshmallows and salt and stir constantly over low heat, until the marshmallows are completely melted and the vanilla seeds are evenly distributed.

Remove the pan from the heat, add the cereal, and mix well with a wooden spoon to coat evenly.  Turn the mixture into the prepared pan and pat into an even layer.  Let cool for about 1 hour, or to room temperature, then cut into 12 pieces.

These treats can be stored in an airtight container at room temperature for up to 2 days.

Just call me Switzerland.....

I've got no dog in the hunt in Monday's National Championship Game.  Truth be told, I probably won't even watch the game.....at least the whole game.  If it's as boring as the first time these two played this year, I know I'll be asleep by halftime.  But I know some of you will be glued to the tube cheering on your team, so I'm offering up these two desserts as options for your party.

For the LSU fan, these bars are named (by me) after who,  had he not got caught smoking synthetic weed (really dude...synthetic??) during the year and suspended for a game probably would have won the Heisman.  Tyrann Mathieu.   I think he is arguably the best player on, at least up to this point,  the best team in the country.  They're sweet from the honey (like the way he can turn an entire game around with a punt return) and spicy from the cinnamon (like his personality).

If you prefer The Tide, you're gonna love this pie.  I found this in Baked...New Frontiers in Baking.  One of the authors, Matt Lewis, attended the University of Alabama and his neighbor made this pie for football tailgating.  Seems he made a particularly boozy version but this recipe only calls for 1 tablespoon of whisky.  If you like your dessert to give you a buzz, feel free to add more!  It's essentially a gooey, chocolate chip cookie with a crust.  Serve this warm with some ice cream on top.  It's sinful.

Here are the recipes for both:

Tuscaloosa Tollhouse Pie

Baked....New Ftontiers in Baking

Matt Lewis and Renato Poliafito

Ingredients:

Pie Dough.....make your favorite recipe or take the easy route and use Pillsbury frozen pie dough

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup firmly packed dark brown sugar

2 large eggs

1 1/2 sticks (3/4 cup) unsalted butter, softened, cut into cubes

1 tablespoon whiskey (or more!)

3/4 cup walnuts, toasted and chopped (I had pecans so I used those)

1 1/4 cups semisweet chocolate chips

Directions:

Roll your pie dough into a 12" round and transfer the dough to a pie dish and carefully work it into the pie dish, folding any overhand under and crimping the edge as you go.  Wrap and freeze the crust until firm, about 2 hours or up to 3 months.

Preheat the oven to 350 deg. F

In a medium bowl, whisk the flour and sugars together until combined,  Set aside.

In the bowl of an electric mixer fitted with a whisk attachment, beat the eggs on high speed until foamy, about 3 minutes.  Remove the whisk attachment and add the paddle attachment.  With the mixer on low, gradually add the flour mixture.  Turn the mixer to high and beat for 2 minutes.  Scrape down the bowl and add the butter.  Beat on high speed until the mixture is combined.  Scrape down the bowl, add the whiskey, and beat the mixture on high speed for 1 minute.

Fold the walnuts (or pecans) and 3/4 cup of the chocolate chips into the filling.

Pour the filling into the frozen pie shell and spread it out evenly.  Top the filling with the remaining 1/2 cup chocolate chips.  

Bake in the center of the oven for 25 minutes, then cover the edges of the crust loosely with aluminum foil and bake for another 25 minutes (this will prevent the crust from browning too quickly).  Test the pie by sticking a knife in the center of the filling.  If the knife comes out clean, the pie is done.  Transfer to a wire rack and let cool before slicing.

The pie can be stored in the refrigerator, tightly covered for up to 2 days.

Honey (Badger) Bars

King Arthur Flour

Ingredients:

Dough

2 cups + 1 tablespoon All Purpose Flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon ground cinnamon

3/4 cup vegetable oil

1/4 cup honey

1 cup sugar

1 large egg

Glaze

1 cup confectioners' sugar

2 tablespoons mayonnaise

1 tablespoon water

1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 deg F and lightly grease a 10x15" jelly roll pan.  Whisk the flour, baking soda, salt and cinnamon together in a bowl and set aside.  With an electric mixer, combine the oil, honey, sugar and egg until well blended.  Add the dry ingredients and mix until they're incorporated.  Press the dough evenly into the prepared pan (grease your hand first then pat the dough into place) and bake for 16 to 18 minutes, until the top of the center looks dry.  The bars will puff up, then fall a bit when they come out of the oven.  This is how they should be.

Mix the glaze ingredients while the bars are baking.  When you take the bars out of the oven, immediately pour on the glaze and spread evenly over the bars (a pastry brush will help you with this).  Cool for 15 to 20 minutes before cutting into squares.

White Bean and Sausage Soup

I'll bet you thought I'd fallen off the face of the earth, huh?  What?  Didn't even notice I was gone?  Figures.  I'll tell you about our holiday travels in a bit, but first.....Happy New Year.  It's officially that time of year.  You know....that time when you make all of these lofty promises to yourself about healthy this and healthy that only to get bored with all that shizzle about the first of February when all you want is a big ole juicy ribeye and to veg out on the couch.

I've made all those same resolutions and promises that the rest of you make every January, but what I've learned about myself is that I'm crazy if I think I'll exist on lettuce and grapes for very long.  I just end up eating more in the long run.  So my strategy is healthier ingredients but still in a hearty way.  Take this White Bean and Sausage Soup, for example.  In November, I made this with spicy Italian PORK sausage, but in January I used more beans and went with a spicy CHICKEN sausage and added some spinach for a little more fiber. 

And you know what, it's actually better.  That could totally be my crazy brain playing tricks on me (because I know it's better for me, it tastes better?) but whatever.  This is a great soup to get your healthy January started on the right track.

Here's the recipe:

White Bean and Sausage Soup

King Arthur Flour

Ingredients:

1 pound dried white beans (navy, canneloni, Great Northern) picked over for stones, soaked overnight in  three quarts water, refrigerated.

2 tablespoons olive oil

1 1/2 cups carrots, peeled, medium dice

1 tablespoon chopped garlic

1 1/2 cups celery, or celery root, medium dice

2 cups leeks, well washed and drained

1 bay leaf

1 tablespoon dried marjoram or oregano

2 1/2 quarts chicken stock

1 pound diced cooked sausage of your choice

1/2 teaspoon Worcestershire sauce

Salt and pepper to taste

Directions:

Pour the beans onto a baking sheet and go over them for stones or clumps of dirt,  Put the sorted beans in a gallon container and add 3 quarts of water.  Refrigerate overnight.

The next day, drain the beans.  In a large heavy stockpot heat the oil until you see ripples in it.  Add the onions and carrots, stir and cook for 4 to 5 minutes, until the onions are translucent.  Add the garlic and cook for 1 minute, until it's fragrant.  Add the celery, leeks, bay leaf, marjoram or oregano, the drained beans and the chicken stock.

Simmer, skimming any foam that comes to the top for 30-45 minutes, until the beans are tender.  Add the sausage and Worcestershire sauce and cook for 3 minutes.  Season to taste and serve hot.

For New Year's,  Jack Hanna and I went to Colorado to visit some great friends.  Actually that's just Hubs in his Jack Hanna hat.  He thinks he looks pretty cute.  (So do I, but I'll never tell him that!)

Our friends live in Pagosa Springs, home to the Pagosa hot springs.  The Ute Indians claimed ownership to the world's deepest natural hot springs and people come to soak in the springs for their therapeutic powers.  I didn't partake.  The thought of getting into a "bath tub" with a bunch of people I've never met, frankly, grosses me out.  Plus, because of all those minerals in the water, it STINKS!  Like rotten eggs.   Just sayin.

The weather was crazy beautiful the entire week.  Unseasonably warm and sunny and not a flake of new snow.  They'd received a few feet in previous weeks, so there was plenty on the ground, but I'm not gonna lie.....totally didn't break my heart that it never snowed.   

Look at that sky.  It was like that EVERY DAY!!  And is that view beautiful, or what?

My poor, unfortunate friends have to look at that every day.

From here.  They just finished it this Fall and it's really beautiful.  

They have beautiful view of Pagosa Peak......

and lots of room for the Aussie Posse.

There's the baby, Commander....

his older sister, Olive

Sweet, gentle Oso

and his brother, Zeus.

And then there's Blue.  Blue is the oldest and she takes care of everyone else!

On New Year's Day we all went skiing at Wolf Creek.  When I say "we", I don't actually mean ME.  You see, our hosts threw a big ole NYE party and around midnight, someone suggested shots of Patron and apparently I thought that idea was GENIUS.  Until the next morning.  So.....in the interest of the other skiers I chose to not risk loosing my lunch all over the mountain and just watched.  Nice, huh?

I did participate in the snow shoeing.  Loved that.  If you've never tried it, you should.

 And we did some sledding down the hill in their back yard.

We had a fabulous time and I can't wait to go back.  I already promised to stay out of the Patron so my chances of an invite would go up!