Creamy Roasted Cauliflower Soup

  Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy. Recipe yields 4 bowls of soup.

Ingredients

1 large head cauliflower (about 2 pounds), cut into bite-size florets
3 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more if needed
Scant ¼ teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
   
   
2. On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
   
   
3. Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
   
   
4. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
   
   
5. Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
   
   
6. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
   
   
7. Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also use a little more lemon juice, if it needs more zing. Blend again.
   
   
8. Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer

This recipe from CookieandKate.com

Roasted Butternut Squash Soup

This homemade butternut squash soup is the best I’ve ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.

Ingredients

• 1 large butternut squash (about 3 pounds), halved vertically and seeded
• 1 tablespoon olive oil, plus more for drizzling
• ½ cup chopped shallot (about 1 large shallot bulb)
• 1 teaspoon salt
• 4 garlic cloves, pressed or minced
• 1 teaspoon maple syrup
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• Up to 4 cups (32 ounces) vegetable broth
• 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)

Instructions

1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
2. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
3. Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that pot), warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
4. Transfer the cooked shallot and garlic to your blender. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
5. If you would like to thin out your soup a bit more, stir in the remaining cup of broth (I used the full 4 cups, but if you used a small squash, you might want to leave it as is). Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
6. Serve immediately (I like to top each bowl with a little more black pepper). Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.

Garnish and Variations

Classic garnishes for Butternut Squash Soup include a dollop of sour cream, plain yogurt, or crème fraiche.  A sprinkle of minced cilantro or thyme is also tasty.

• Creamy - Add 1/3 to 1/2 cup heavy cream after blending and gently heat until warmed through.
• Spicy - Add 1 chopped jalapeno and 1/4 tsp. cayenne with the garlic.  Stir in up to 1/4 cup brown sugar at the end.  If you like, cream is also a nice addition to this version.
• Roasted - Roasting concentrates the flavor of the vegetables.  You can use this method with any of the other flavor combinations you like.  Put halved and seeded Squash cut-side down in a large pan.  Arrange halved and peeled onion and garlic around the squash.  Pour in 1 cup of broth and roast in a 375 F Oven until very tender, about 30 minutes.  Let cool slightly.  Scoop out the squash flesh from the peel and put in a blender, along with the onions, garlic, and remaining broth.
• Gingery - Add 1 tablespoon grated fresh ginger and 1 teaspoon ground ginger along with the garlic.  Make it even gingery-er by melting 4 tablespoons butter in a small frying pan.  Cook until it turns light brown and add 1 tablespoon grated fresh ginger.  Swirl the ginger butter on top of each serving.
• Warm Spices - Add a combination of 1/4 teaspoon each ground cloves, cardamon, nutmeg, ground ginger, cinnamon, and/or black pepper along with the garlic.
• Many Squash - Switch out up to 2 lbs. of the butternut squash with acorn squash.
• Protein Packed - Whirl up to 8 oz. of soft or silken tofu into the soup.  Be sure to whirl it in the blender or food processor for a full minute or so to fully incorporate the tofu.

Oxtails with Gravy

Oxtails make the most flavorful beef stock. For the most part, the robust beef flavor comes from the bones and marrow, but the meat is also very tasty. The rendered stock will be thick and gelatinous due to the collagen released. 

Long, slow braising in a liquid is the preferred method to derive a tender result while drawing maximum flavor from what is pretty much all bones. Plan on a long cooking time. Oxtails work particularly well in crockpots and pressure cookers.

The first time I tried Oxtail, it was prepared by Tong, owner and operator of Tong's Thai.

I don't know his recipe, but I remember it had a very nice, gravy-like, sauce.  I found this recipe online and decided to give it a try.  I was not disappointed.   ~Shelly 

 

INGREDIENTS

2 pounds beef oxtail

1 clove garlic, minced

1 onion, chopped

1 tablespoon salt

1 teaspoon pepper

1 tablespoon Greek seasoning

Browning Sauces

at Harter House World Flavors

Gravy Master 

B-V Broth and Sauce 

1 teaspoon seasoning salt                           

2 tablespoons bacon drippings or shortening

2 tablespoons all-purpose flour

2 cups broth from cooked oxtails

2 dashes browning sauce

salt and pepper to taste

garlic powder to taste

DIRECTIONS

Place oxtails, garlic, onions, 1 tablespoon salt, 1 teaspoon pepper, Greek seasoning, and seasoning salt in a large stock pot. Fill with enough water to cover oxtails, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. Remove from heat, and reserve 2 cups broth.

Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and browning sauce. Season to taste with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens. Remove from heat.

Place oxtails in skillet, and stir to coat with gravy. Return to stove, and cook over medium-low heat for 5 minutes, stirring occasionally.

The Oxtails are very fatty.  I removed the meat from the oxtail portions, separating the fat, before adding the meat to my gravy. 

Add any vegetables you desire to this delicious meat and gravy dish!

~Shelly 

 

This is another Oxtail recipe I want to try next.

 

OXTAIL STEW

INGREDIENTS

2 cups flour

Salt and pepper

6 pounds oxtail, cut into chunks

1/4 cup olive oil

4 cloves garlic sliced then mashed in salt to puree consistency

1 red onion chopped

1 cup red wine

3 cups crushed tomatoes with juice

Water, to cover

3 bay leaves

2 pounds carrots peeled and chopped into large chunks

2 pounds potatoes peeled and chopped into large chunks

DIRECTIONS

In a shallow bowl, add the flour. Season well with salt and pepper. Dredge the meat in the flour, shaking off any excess. In a large stock pot or Dutch oven over high heat, add the olive oil and heat. When the oil is hot, add the meat, and brown on all sides, about 3 minutes per side. When all of the meat is browned, remove the meat from the pan and set aside on a plate.

To the pot, add the garlic and red onion and allow to sweat. Add the wine to the pot. Add the browned meat back into the pot and add the crushed tomatoes. Add enough water to cover the meat and add the bay leaves. Bring to a simmer and simmer over low heat for 2 1/2 hours.

Add the carrots and the potatoes and simmer for another 45 minutes. Remove from heat and serve.

Chicken Tortilla Soup

Chicken Tortilla Soup that is restaurant delicious (or better!), accidentally healthy, easy to double/triple for a crowd, freezer friendly and tastes like it's been simmering for hours but on your table in 30 Minutes! 

This Chicken Tortilla Soup is almost dump and run for the ideal easy weeknight dinner or fabulous for crowds. It's warm and comforting, hearty, savory, filling, and healthy, requires minimal effort (seriously one of the easiest soups you will ever make) and is destined to become a new family favorite!

Soup - 8 to 10 Servings

2 tablespoons olive oil
1 lb boneless skinless chicken breasts pounded to an even thickness
1 medium onion chopped
1 poblano pepper chopped*
1 red bell pepper chopped
4 garlic cloves minced
2 tsp EACH chili powder, ground cumin, chicken bouillon powder*
1/2 tsp EACH smoked paprika, dried oregano, salt
1/4 teaspoon pepper
1 4 oz. can mild diced green chilies
2 15 oz. cans fire-roasted tomatoes not drained
1 15 oz. can black beans rinsed and drained
1 15 oz. can sweet corn rinsed and drained
1 10 oz. can mild enchilada sauce
6 cups low sodium chicken broth

ADD LATER

• 1 tablespoon lime juice
• 1/3 chopped cilantro

Homemade Tortilla Strips

• 8 (6-inch) corn tortillas
• 1 tablespoon Vegetable oil
• salt

Garnish

• fresh cilantro
• sour cream
• avocado
• lime
• hot sauce
• cheese

Instructions

1. Preheat oven to 425 degrees F (for tortilla strips).
2. Melt olive oil over medium high heat in a large Dutch oven/soup pot. Add onions and sauté for 3 minutes. Add bell pepper and poblano peppers and cook for 2 minutes, stirring constantly. Add garlic and sauté 30 seconds.
3. Add all remaining Chicken Tortilla Soup Ingredients (except ADD LATER). Cover soup and bring to a boil then reduce to a simmer over medium-low (or low if your stove runs hot). Simmer 20-25 minutes OR just until chicken is tender enough to shred. Remove chicken and let rest 5 minutes then shred.
4. Add chicken back to pot along with lime juice and cilantro. Taste and season with additional salt/lime juice/cayenne to taste. Stir in additional chicken broth if you would like a less chunky soup.

Recipe Notes

*This soup has a medium kick to it which I think will be perfect for most people. If you are very sensitive to spice or want to make this very kid friendly then substitute the poblano with a green bell pepper and decrease the chili powder to 1 teaspoon.

HOW TO COOK CHICKEN TORTILLA SOUP IN THE SLOW COOKER

1. Spray slow cooker with nonstick cooking spray and add chicken.
2. Add all remaining Chicken Tortilla Soup ingredients except cilantro, lime juice and tortilla strips and give the top ingredients a stir to combine.
3. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until chicken is tender enough to shred.
4. Remove chicken to a cutting board, shred chicken and return chicken to slow cooker along with cilantro and lime juice and cook on LOW for 10 minutes so the chicken can soak up more flavor.
5. Stir in additional chicken broth for a less chunky soup if desired and season with salt/pepper/hot sauce to taste.
6. Top individual servings with desired garnishes.

For step by step directions, this recipe comes from;

CarlsbabCravings.com

Slow Cooker Ham and Beans

Ingredients

1 pound dried Great Northern beans, sorted and rinsed

4 cups water

1/4 cup celery, chopped

1 small onion, chopped

2 bay leaves

1/4 teaspoon ground cumin

1/2 teaspoon garlic powder

1 teaspoon dried parsley

1 tablespoon butter

1 tablespoon olive oil

2 leeks (bulb only), cut in half lengthwise

1 pound cooked ham, cut into bite-size pieces (OR a Ham Shank - This week $3.99 lb.)

5 slices bacon

4 cups chicken stock

1 pinch sea salt to taste

1 pinch fresh ground black pepper to taste

Directions

1. Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.
2. Combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker.
3. Melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes. Transfer the leeks to the slow cooker. In the same pan, cook and stir the ham until the edges start to brown; stir into the soup. *** If using a ham shank, just put it in the soup.
4. Place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup. Pour the chicken stock into the hot skillet, and stir to dissolve any brown flavor bits from the skillet; pour the chicken stock into the soup. Season with sea salt and pepper.
5. Set the cooker to Low cook the soup until the beans are very tender, 6 to 8 hours. Roughly mash about half the beans with a potato masher to thicken the soup.

Cheesy Chicken Alfredo Soup

I can't think of anything I like better than this Creamy, Parmesan-loaded Tortellini in a chicken broth soup.

It's a super easy recipe that serves a family a four.

I love this fresh Buitoni Tortellini.  At the Republic Road location, where I work, you can find it in a cold case near the Meat Department.

Ingredients

2 tbsp. butter

1 lb. chicken breasts

kosher salt

Freshly ground black pepper

1 large onion, diced

3 cloves garlic, minced

1/4 c. all-purpose flour

4 c. low-sodium chicken broth

1 c. half and half

9 oz. Tortellini

2 tsp. crushed red pepper flakes

Fresh basil for garnish (optional)

Directions

In a large pot over medium-high heat, melt butter. Cook chicken until cooked through and golden, 6 minutes per side. Season with salt and pepper and set aside. Once cool, dice.

Add onion to pot and cook until soft and golden, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 2 to 3 minutes. Add chicken broth and half and half and simmer until thickened, 15 minutes.

Add tortellini to pot and cook until al dente, 10 minutes. Add diced chicken and season with crushed red pepper flakes, salt, and pepper.

Ladle into bowls and garnish with basil.

Red Curry Salmon Chowder

How about something healthy today?

Red Curry Salmon Chowder.

Use presliced mushrooms to save time in this already speedy recipe.

For an added touch, sprinkle with chopped, toasted peanuts and serve over noodles, a side of rice, or a side of Naan Bread for mopping up the bowl.

Purchase fresh Salmon from Harter House Supermarkets.

Red Curry Salmon Chowder
serves 4

Ingredients
1 tablespoon coconut oil
1 small red onion
2 cups sliced mushrooms
1 tablespoon Thai red curry paste
1 tablespoon grated fresh ginger
1 small Hot Chili Pepper, sliced
1 (14 oz.) can light coconut milk
1-2 cups low-sodium vegetable or fish stock
2 teaspoons low-sodium fish sauce
2 teaspoons honey
1 pound skinless salmon fillet, cut into large chunks
2 small heads (1/2 pound each) bok choy, thinly sliced crosswise
1/2 cup loosely packed basil leaves, thinly sliced crosswise
1/2 cup cilantro leaves and thin, tender stems
2 large limes, cut into wedges.

Directions
1. Heat coconut oil in a medium-large saucepan; cook onion and mushrooms for 3-5 minutes, until just softened. Stir in curry paste, ginger, garlic and chili pepper; cook for one minute, stirring constantly. Stir in coconut milk, stock, fish sauce, and honey; bring to a boil and add salmon and bok choy. Reduce heat to low and simmer, coovered, for 3-6 minutes 9depending on salmon thickness), until bokchoy is tender.

2. Divide amoung 4 bowls, sprinkle with basil and cilantro, and serve with lime wedge on the side.

All ethnic ingredients for this recipe are available at
Harter House World Flavors

.