This is my favorite soup of all times. So easy, but yet so tasty.
You will need:
1 whole cauliflower
4 cups of vegetable broth
1 cup of milk
1 package (8 oz) of cream cheese
1-2 tbs of lemon juice
nutmeg
Cut the leaves and stem off the cauliflower. Cut off the little florets. Rinse. In a pot, bring your vegetable broth to a boil. Add the milk and cauliflower florets, bring back to a boil and cover. Turn heat on low and cook for about 10-12 minutes. Now puree your soup. I have a hand mixer, but you can just put it in a blender too. Return to the pot, add the cream cheese, lemon juice and a little nutmeg. Mix well. Heat the soup back up, and serve. You can sprinkle a little fresh parsley on top if you like or croutons. This is also a great soup to freeze. I freeze one-cup portions and take it to work for lunch.
Today I will try it with broccoli instead, I'll let you know how it turns out!
Sunday, December 11, 2011
Wednesday, December 7, 2011
Weinkraut (white cabbage with wine), makes 6-8 servings
This is one of my absolute favorite fall/winter dishes. It's cabbage season, so they look good and they are cheap. Carina, this one is especially for you.
You will need:
4 slices of bacon
1 medium onion
1 medium sized white cabbage
1 cup of white wine
3 - 4 cups of vegetable or chicken stock
salt/pepper to taste
a big pot
Dice your bacon slices, chop your onion. Over medium heat, sautee the bacon and onion in a big pot until onion is translucent. While that's cooking. Take of the outer leaves of your cabbage. Cut it in half and cut out the core (the big white hard piece) and cut both halfs in stripes. Rinse. Add to your pot, stir and sautee for 5-10 minutes. Make sure you scrape the brown stuff off the bottom of the pot, to get all the flavor from your bacon. Now add the wine and stock until cabbage is just about covered. Turn to lower heat, cover and let it cook for about 30 -45 minutes. Add salt and pepper to taste. Done!
I use this as a side dish with potatoes and sausage, but it also makes a great soup! Just add some smoked sausage or potato. This makes such a big serving, I eat it as a side and as a soup later. This is a great dish to freeze, to me it tastes even better reheated or the next day :)
You will need:
4 slices of bacon
1 medium onion
1 medium sized white cabbage
1 cup of white wine
3 - 4 cups of vegetable or chicken stock
salt/pepper to taste
a big pot
Dice your bacon slices, chop your onion. Over medium heat, sautee the bacon and onion in a big pot until onion is translucent. While that's cooking. Take of the outer leaves of your cabbage. Cut it in half and cut out the core (the big white hard piece) and cut both halfs in stripes. Rinse. Add to your pot, stir and sautee for 5-10 minutes. Make sure you scrape the brown stuff off the bottom of the pot, to get all the flavor from your bacon. Now add the wine and stock until cabbage is just about covered. Turn to lower heat, cover and let it cook for about 30 -45 minutes. Add salt and pepper to taste. Done!
I use this as a side dish with potatoes and sausage, but it also makes a great soup! Just add some smoked sausage or potato. This makes such a big serving, I eat it as a side and as a soup later. This is a great dish to freeze, to me it tastes even better reheated or the next day :)
Sunday, November 27, 2011
Carrot Curry Soup - serves 6
First of all: You have to love carrots to like this soup!
You will need:
1 tbs Olive Oil
2 tbs butter
1 medium onion (chopped)
1,5 pounds of carrots (peeled, chopped)
4 cups of chicken or vegetable stock
1,5 tbs of yellow curry powder
1/4 to 1/2 tsp of cayenne pepper (use only 1/4 if you are sensitive to heat)
Salt
Optional: Creme fraiche or sour cream, heavy cream
Over medium heat, heat the oil and butter until melted. Add onions and carrots and sautee for 5-10 minutes. Add the chicken stock, curry powder and cayenne pepper and cover. Cook for about 15 minutes. (I usually use a blender stick but in this case you really need a mixer). In batches, process the soup. Return back to the pot, reheat. If desired, add a little cream or sour cream. Add salt if needed.
For the garnish: put a little creme fraiche/sour cream in a zip lock bag, cut a little corner of. Draw 2-3 circles on your served soup and use a toothpick to form a nice design.
You will need:
1 tbs Olive Oil
2 tbs butter
1 medium onion (chopped)
1,5 pounds of carrots (peeled, chopped)
4 cups of chicken or vegetable stock
1,5 tbs of yellow curry powder
1/4 to 1/2 tsp of cayenne pepper (use only 1/4 if you are sensitive to heat)
Salt
Optional: Creme fraiche or sour cream, heavy cream
Over medium heat, heat the oil and butter until melted. Add onions and carrots and sautee for 5-10 minutes. Add the chicken stock, curry powder and cayenne pepper and cover. Cook for about 15 minutes. (I usually use a blender stick but in this case you really need a mixer). In batches, process the soup. Return back to the pot, reheat. If desired, add a little cream or sour cream. Add salt if needed.
For the garnish: put a little creme fraiche/sour cream in a zip lock bag, cut a little corner of. Draw 2-3 circles on your served soup and use a toothpick to form a nice design.
Pizza dough - thin crust - serves 3-4.
It bothers me sometimes when I am at the grocery store and I see how much processed crap people have in their shopping carts. Some things are so easy to make and much cheaper homemade. This is one of them. All you need is a little time.
You will need:
300gr or 2 1/3 cups of unbleached flour
1 package of dry yeast
180 ml or 3/4 cups of water/milk (you can use either, or mix it. The more milk, the crunchier. I only use milk)
2 tablespoons of olive oil
2 pinches of salt
2-3 tablespoons of Oregano (fresh or dried)
Mix flour, salt and herbs. In a separate container/bowl warm up the milk/water and dissolve the yeast in it. Add the oil to the water/yeast mixture and mix again. Then add your liquid ingredients to your dry ingredients and knit well with your hands. Put a towel over the bowl and let it rise for 1-1.5 hours in a warm room/spot. Grease your baking pan (I use olive oil, spread it out with a piece of paper towel) and roll the dough out with your hands. Top with desired toppings. Depending on thickness of toppings, bake at 350 Fahrenheit for about 20-25 minutes.
Tip: I grate my own cheese. It's cheaper and you can use multiple kinds. Also the block cheeses stay good longer!
You will need:
300gr or 2 1/3 cups of unbleached flour
1 package of dry yeast
180 ml or 3/4 cups of water/milk (you can use either, or mix it. The more milk, the crunchier. I only use milk)
2 tablespoons of olive oil
2 pinches of salt
2-3 tablespoons of Oregano (fresh or dried)
Mix flour, salt and herbs. In a separate container/bowl warm up the milk/water and dissolve the yeast in it. Add the oil to the water/yeast mixture and mix again. Then add your liquid ingredients to your dry ingredients and knit well with your hands. Put a towel over the bowl and let it rise for 1-1.5 hours in a warm room/spot. Grease your baking pan (I use olive oil, spread it out with a piece of paper towel) and roll the dough out with your hands. Top with desired toppings. Depending on thickness of toppings, bake at 350 Fahrenheit for about 20-25 minutes.
Tip: I grate my own cheese. It's cheaper and you can use multiple kinds. Also the block cheeses stay good longer!
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