Roasted Cauliflower and Golden Beet Curry Soup

Print

Roasted Cauliflower and Golden Beet Curry Soup

I had cauliflower and golden beets without a plan, so when you've got extra veg: make soup! Roasting the veg really brings out the flavor and keeps a good texture. This is a very easy recipe. See notes for variations!
Course Soup
Cuisine American, Indian
Keyword cauliflower, Curry, golden beets
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 1 cup servings
Author misangela

Equipment

  • Immersion blender or counter blender

Ingredients

  • 1 head Cauliflower, cut into 1" florets about 3 cups
  • 4 small Golden Beets, 1" dice or two large ones
  • EVOO and S/P
  • 1 small Onion, diced about 2/3 cup
  • 2 cloves Garlic, minced about 2 tsp
  • 1 Tbl butter I use salted
  • 1 Tbl Chicken bouillon skip if using chicken stock, add more salt
  • 2 tsp Curry powder
  • 1/4 tsp Turmeric powder
  • 1 1/2 Tbl Flour to thicken; optional, but it does add body, too
  • zest of one lemon optional
  • 4 cups water or chicken stock, +/- to your desired consistency
  • 2 tsp sugar optional, to taste

Instructions

  • Heat oven to 425ºF.
  • Put cauliflower and beets on a sheet pan, drizzle with EVOO and season with S/P. Put in oven for about 45 minutes, until the veg is cooked through and has a little browning. Cauliflower may get done before beets, depending on how you cut them, if that happens, just pull off the cauliflower and cook beets until soft.
  • While the veg cooks, put the butter, onions and garlic in a saucepan over medium heat. Sweat until soft, then add bouillon (if using), curry, and turmeric to veg and cook a couple of minutes. Then add flour and cook that for 3-4 more minutes.
  • Add a cup of water (or stock) and the lemon zest (if using) and bring to boil. Turn off heat. Let this stand while the veg finishes cooking.
  • Once the veg is done, add to saucepan with 2 more cups of water (or stock), then blend to desired consistency with immersion blender. Add water to get the consistency you like.
  • Check seasoning and add sugar if you want to bring out the sweetness of the beets a bit more. Serve!

Notes

To make vegan,  simply drop the butter and bouillon. Adjust the seasonings. 
To make gluten free, drop the flour and use another thickener if desired, or reduce liquids. 
I used bouillon because I didn't have any stock thawed. Bouillon is a real flavor booster as long as you monitor your salt levels. I think this recipe benefits from using bouillon rather than stock. 

Roasted Butternut Squash Soup

Print

Roasted Butternut Squash Soup

By roasting the squash, you concentrate its flavor. Also, using full fat buttermilk adds a really nice tanginess that works well with the sweet squash.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Servings 8 servings
Author misangela

Equipment

  • stick blender or counter blender

Ingredients

  • 1 medium butternut squash, peeled and cubed 1" cubes about 2-3#, 4-5 cups cut up
  • 1 small white onion, diced about 2/3-3/4 cup
  • 3 cloves garlic, minced
  • 2 Tbl butter add another Tbl if you like!
  • 1 Tbl flour heaping Tbl!
  • 1 Cup Chicken stock water is fine, you'll need more seasoning
  • 1.5 Cup full fat buttermilk sub half n half, but do try to use the buttermilk and make sure it is FULL FAT, not low fat
  • 2 Tbl EVOO
  • S/P to taste
  • 1/8 tsp ground nutmeg fresh if you have it
  • 1 tsp dry rubbed sage +/- to taste (fresh is great, use sparingly)
  • water as needed

Instructions

  • Preheat oven to 375°F.
  • Cut up squash and place on large sheet pan in one layer. Drizzle with EVOO and season with S/P generously. Toss to ensure squash won't stick. Bake for about 40-45 mins until squash is soft and slightly browned.
  • In a large soup pot over medium heat, add butter and sweat the onions and garlic until translucent. Add flour and cook a couple of minutes. Set aside.
  • When squash is done, add to soup pot along with stock (or water). Put on med high heat and stir to break up the squash. This will be thick! Kill heat. Add add buttermilk, so you can blend with a stick blender (or counter blender).
  • Once puree is smooth add nutmeg and sage.
  • Adjust thickness with water and check seasoning.
  • Serve with roasted pepitas.

Notes

Tip: foods often need more salt after they've been refrigerated! This soup will likely need more salt due to the dairy. This soup is not freezable. 
If you cannot find full fat buttermilk, you can use low fat, but be careful with the amount used. It is thinner than full fat, you might need less. 

Vegetarian Stuffed Zucchini

Print

Vegetarian Stuffed Zucchini

Zucchini stuffed with Israeli couscous, fennel, marinara and cheeses. This dish was born of leftovers as many of my recipes are, but it's so good, I had to share!
Course Main Course, Side Dish
Cuisine American, Italian
Keyword fennel, israeli couscous, marinara, mozzarella, parmesan sauce, zucchini
Prep Time 30 minutes
Cook Time 50 minutes
Servings 6 servings
Author misangela

Equipment

  • 1 9x13 baking dish

Ingredients

  • 3 medium zucchini, cut lengthwise and scooped out Find straight ones for easy cutting, leave 1/2 inch all around to hold filling
  • 1/2 cup fennel, finely diced Sub onion or celery
  • 1 lg shallot, finely diced Sub 2 Tbl onion or omit
  • 3 cloves garlic, finely diced About 1.5 Tbl
  • 1 cup cremini mushrooms, fine chop
  • 1 cup prepared Israeli couscous Or more if you like
  • 2 cups marinara sauce If you don't have your own, buy the Mezzetti brand. It is the best! Or you can make my recipe, search 'marinara'.
  • 1 Tbl dry marjoram Or use basil, oregano or all three!
  • 1 Tbl fresh thyme Or 1/2 Tbl dry thyme
  • 2 Tbl fennel fronds, fine chop If using fresh fennel
  • 2 Tbl sherry vinegar Sub red wine vinegar
  • 1/4 cup ground parmesan The dry kind found on the Italian aisle or you can use a little shredded
  • 2/3 cup shredded parmesan
  • 1 cup shredded mozzarella You can use fresh, but I think shredded works best here
  • 1 cup panko bread crumbs Mixed with 1 Tbl EVOO
  • S/P to taste You'll use more than you think
  • EVOO Used in various places

Instructions

  • Spray baking dish with food release and preheat oven to 375°F.
  • Cut ends off zucchini, hollow out with a spoon leaving 1/2 inch all around and at the ends to hold filling. I did not use the flesh, but you could if you wish. Just chop and add to filling and adjust seasoning. Place boats in baking dish, drizzle with EVOO and season generously with S/P. Remember: zucchini is bland!
  • Prepare couscous as directed on package. DO NOT use any flavourings that might be in the package, you want plain couscous. Make sure it's seasoned with S/P. You need to layer your seasonings since veg dishes need more seasoning in general.
  • In a skillet over med heat, add 1 Tbl EVOO and sweat the fennel, garlic, shallot and mushrooms. Once veg is soft, add about 2/3 cup marinara and the herbs.
  • Add in couscous and reduce heat to med low. Allow to simmer just a couple of minutes, then turn off heat. Add vinegar and ground parm, then allow filling to cool for about 10 minutes.
  • Taste the filling to check seasoning - you want it well seasoned. It should not be too dry, adjust marinara if needed.
  • Fill zucchini boats with filling, fill them as full as you can get them and allow couscous to cover the tops completely.
  • Add the rest of the marinara, making sure the ends of the zucchini are covered and the couscous has plenty of moisture. Keep on top of the zucchini, it is not meant for the squash to cook in sauce. Some overpour is fine, it will make a lovely crisp!
  • Top with parmesan, mozzarella and finally the panko. Again, any overpour will create a nice crisp at the bottom! (See photo.)
  • Cover with foil and bake at 375° for about 45 minutes. Check the zucchini's doneness with a spoon. You want it cooked, but still strong enough to hold the filling. When done, return uncovered to the oven, under the broiler to brown the panko. Watch this! Panko goes from raw to black quickly!
  • Allow to stand for 10 minutes or so, then serve. One zucchini is a serving, but 2 is fine. It's veg, dig in!!

Notes

Do get the fennel for this dish! It is delightful. If you hate fennel, celery will work. 
Fresh mozzarella could be used, but I like the dry shredded better. It doesn't form a blob and is not as bland. 
Many stuffed zucchini recipes call for sausage, which is fine, but I like how this turned out without it. It is light, but very satisfying with the fleshy zucchini. 
Of course this can be made vegan by using vegan cheese. 

Southern Corn Casserole

Print

Southern Corn Casserole

This is the typical recipe that I've added a couple of things to. It is VERY easy and VERY delicious!
Course Main Course, Side Dish
Cuisine Southern
Keyword corn, corn casserole, corn pudding
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Servings 8
Author misangela

Equipment

  • 9x9 or any 2 quart casserole dish

Ingredients

  • 1 box Jiffy Corn Muffin Mix
  • 1 can whole corn drained
  • 1 can creamed corn
  • 1 can diced green chiles 4oz small can, drained
  • 3 scallions, finely sliced on bias sub shallot or fine dice onion
  • 2 cloves garlic, minced
  • 1 cup sour cream
  • 2 Tbl mayo optional, but gives a little acidity
  • 4 oz butter (one stick), melted COOL before adding to mix!
  • 2 eggs, beaten
  • 2 tsp salt (Dixie Crystal Kosher) taste before cooking, this can take up to twice as much salt!
  • 3/4 cup shredded cheddar cheese optional topping

Instructions

  • Preaheat oven to 400°F and spray baking dish with food release (PAM).
  • In a large mixing bowl, whisk together sour cream, mayo and eggs.
  • Slowly whisk in cooled butter, then whisk in Jiffy mix.
  • Fold in corn (drained!), cream corn, chiles (drained), onion, garlic and salt. Mix until homogenous.
  • Pour mix into baking dish and bake in 400° oven, covered with foil, for about 45 minutes. Remove foil, add cheese if using and cook uncovered for another 10 minutes or so. The casserole will puff up and become browned. It is done when the center is fully cooked. Look for 160-165°F with a thermometer.
  • Let rest for 10 minutes before serving.

Notes

It may take a few minutes longer to bake than stated. I've had variances up to 10 mins. Check the casserole at around 30 minutes to see how it's progressing. If it is still mostly liquid, it will take longer. I have no idea why it cooks differently at times, it just seems to be tempermental. If it is still mostly liquid at 30 mins, take off the foil and let it cook uncovered. Just watch it and make sure to reach 160º in the center. 
Put the baking dish on a sheet pan to prevent any spill over into your oven. 

White Bean and Roasted Red Pepper Hummus

White Bean and Roasted Red Pepper Hummus
Print

White Bean and Roasted Red Pepper Hummus

I whipped this up on a whim and it is so good, I just had to jot down what I did! This is one delicious dip! No cooking required with this pantry staple recipe.
Course Appetizer, Snack
Cuisine Mediterranean, Middle Eastern
Keyword bean dip, hummus, party appetizers, party dip, roasted red pepper, tahini, white northern beans
Prep Time 10 minutes
Author misangela

Equipment

  • Food Processor or Blender

Ingredients

  • 1 14 oz can Great Northern beans any white bean is fine
  • 1/2 12 oz jar Roasted Red Peppers or two if you roast yourself
  • 1/2 cup Italian Cherry Peppers, about 5-6 often labeled sweet and hot peppers
  • 1 tsp EACH, juice from red peppers and cherry peppers double the cherry pepper juice if you roast your own peppers
  • 2 cloves garlic, minced
  • 1 Tbl tahini
  • 1 tsp cumin
  • 2 Tbl olive oil (EVOO) stream in while puréeing
  • 2 tsp lime juice, about one lime to taste
  • S/P to taste

Instructions

  • Drain the beans and cut the roasted red peppers into 1" chunks. Mince garlic.
  • Put everything except olive oil into food processor and process on high until smooth.
  • Stream in EVOO with processor on.
  • When desired consistency is reached, add lime juice and S/P to taste.
  • This dip will firm up in the fridge.
  • Serve with EVOO on top. It is great with tortilla chips, crackers or crudité.