The soup turned out super yummy. It makes quite a big pot of soup. Enough for about 6 very large servings.
Cauliflower, Cheddar and Parmesan Soup
2-3 white onions (diced)
1-2 stalks celery (diced)
2 cloves garlic (diced)
5 medium sized pealed potatoes
½-1 head cauliflower
2 vegetable bullion packages (made according to box)
4 cups boiling water
cheddar cheese (grated)
parmesan cheese (grated fresh)
Prepare all vegetables. In a large pot coat the bottom with olive oil. On medium heat place the onions and garlic in the pot. Brown. Add the celery. Cook for several minutes. Now add the potato. Prepare the vegetable bullion according to box directions (I used ¾ cup water for each package of bullion). Add your prepared vegetable bullion mixture to the cooking vegetables. Cook the vegetables for 10-12 minutes. Add all the spices and herbs (be generous with these especially the salt). Now add the cauliflower. Cook for 10-15 minutes. Pour the vegetable mixture into a blender or food processor. Whiz for a few seconds. Then place back in pot. Do this until all the soup has been in the blender (I used a separate pot to pour my blended soup into). Once all the soup is blended on low heat add the cheeses continue to stir until melted. Sample the soup. If it is zesty enough serve if not add more of the same spices and cook for several more minutes.
I served this soup with some home made tortilla chips, and some fresh vegtables.
Yesterday I was in the mood for pasta, so I decided to make a lasagna. I served it with green salad and garlic bread. Here is the recipe.
1 package ground beef
1 carrot grated
1 medium white onion
3 stalks celery
1 medium sized tomato
1 red pepper
1 package of whole grain lasagna noodles
1 large bowl of grated cheddar cheese
Parsley (dried flakes)
Basil (dried flakes)
Dill (dried flakes)
Crushed red pepper flakes
Your favorite tomato based pasta sauce 700ml
Louisiana hot sauce
Prepare vegetables, chives and watercress (chop to desired size). On medium to high heat in some extra virgin olive oil fry the ground beef. Once it is nicely browned add all the spices and herbs. Stir well for a couple minutes. Now add your prepared vegetables. Cook until nicely tender and brown. Now add the Louisiana hot sauce, ketchup, and pasta sauce. Bring to a boil for a few minutes. While you are doing this get a large pot out and sprinkle olive oil in it. Fill it with cold water, and add a few shakes of salt to it. Bring to a boil and add the lasagna noodles. Cook or about 8 minutes or until soft (caution do not over cook them though, they will also get baked in the oven so they don’t have to be perfectly soft). Once the noodles are cooked, drain and run over cool water (to make them easy to handle). Now grease a baking pan with olive oil. Now layer the bottom with noodles. Then put a layer of meat mixture on top of this. Now add a layer of cheddar. Repeat whole layering procedure once again. When you are done you should have a layer of noodles on top. Sprinkle cheddar on top of this. Bake in your preheated oven at 350 degrees, for 30-45 minutes.
Yesterday afternoon, I was in the mood for a simple, and easy to make dinner. I decided to make some chicken with honey garlic bbq sauce (baked), baked potatoes, green salad, and my favorite spinach and artichoke dip.
The preparation time for this meal was minimal. The chicken took about 2 minutes to prepare. The baked potatoes needed about 6 minutes of prep time. This time included scrubbing (washing) the potatoes, cutting each one in half and warping them in aluminum foil. The green salad took about 12 minutes to prepare (only because I used home grown lettuce and it needs a few good washes before it can be made into salad).
The dip took about 8 minutes of preparation time.
The meal required little effort and was quick (once in the oven). The baking time for the chicken and the potatoes was an hour.
It was a simple and easy dinner that was enjoyed by all.