Tag Archives: fall

Cauliflower Soup

creamy-cauliflower-soup-sans-cream During my juice cleanse, I always try to make some roasted cauliflower soup for dinner one night, especially when I find some beautiful heads of cauliflower at the market. This soup is creamy and rich without all of the added dairy (but of course, feel free to add a little cream should you feel so inclined!). Let me know what you think!

Roasted Cauliflower Soup
Serves 8

You will need:

– 2 heads of cauliflower broken into pieces
– 1/4 cup olive oil for tossing the cauliflower
– 1 teaspoon salt
– 1/4 cup olive oil for the shallot
– 1 medium size shallot chopped
– 3 stalks of celery diced fine
– 3 cloves garlic minced
– 8 cups chicken or vegetable stock
– 1/4 cup skim milk optional*
– 8 tablespoons truffle oil optional*

To prepare:

Preheat the oven to 400 degrees F. Toss cauliflower with oil and salt and place into the oven for 45 minutes until nicely browned.

4b648ddce8ca008c1b439e9fada07567 While the cauliflower is roasting chop shallots and celery, mince garlic. Place shallots, celery and garlic and 1/4 cup oil in a heavy stock pot on medium heat saute until transparent. Add roasted cauliflower to the garlic, shallot celery mixture, add stock (and milk* if you like) and warm for 10 minutes. With a handheld blender or in a food processor place the soup in the processor, or hand blend in the stockpot  blend until smooth. Place on heat for 1/2 hour and serve warm with 1 tablespoon truffle oil per serving.

*This is a no cream recipe although you can add a little skim milk if you want the soup to look lighter and creamier.

 

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Eating Healthy for 2021 Roasted Tomato and White Bean Stew

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Recipe by, Colu Henry and Photo by Christopher Simpson for The New York Times. Food Stylist: Barrett Washburne.

Nothing like a warm bowl of goodness. I found this dish on the New York times Food Section page. If you don’t already subscribe, it’s a great way to try lots of new recipes. When you subscribe you get a recipe box where you can save all your favorite recipes; it’s really clever.

I wanted to share it with you. It’s easy to prepare, healthy and most important it is delicious. Let me know how you like it, eating healthy is easy.

Here’s how the New York Times describes this dish:

This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated Pecorino or Parmesan, it would most likely work well in your favor.

Roasted Tomato and White Bean Stew
Serves 4

You will need:

  • ½ cup roughly chopped Italian parsley leaves and tender stems
  • 2 teaspoons lemon zest (from 1 large lemon)
  • 2 (10-ounce) containers cherry or grape tomatoes
  • ¼ cup olive oil, plus 2 tablespoons and more for drizzling (optional)
  • 1 tablespoon fresh thyme leaves
  • Kosher salt and black pepper
  • 1 medium yellow onion, thinly sliced
  • 3 large garlic cloves, thinly sliced
  • ½ teaspoon red-pepper flakes
  • 2 (15-ounce) cans white beans (such as butter or cannellini), rinsed
  • 1 ½ cups vegetable or chicken broth, or water
  • Flaky salt, for serving (optional)
  • Toasted bread, for serving
To prepare:
  1. Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
  2. In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
  3. When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
  4. When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
  5. Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

This is not a sponsored post, Note* all opinions are my own.

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Kumquat Cranberry Sauce

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A staple at our Thanksgiving table is cranberry sauce, but I always like to put my own twist on it. Cranberry sauce is a perfect complement to Thanksgiving turkey, but instead of opening a can, give this easy recipe a try instead. Even though the end product is luscious and luxurious, cranberry sauce can be whipped up in a matter of minutes, and this kumquat cranberry sauce is perfection.

Everyone will love the citrus flavors paired with the tart cranberries, and it will be the star of the meal. This cranberry sauce is especially good once the flavors come together which makes it perfect for leftovers. I like to serve mine from a jar; it gives it a wonderful homemade quality and is a pretty look for the table. Let me know if you give it a try and what everyone thinks!

Kumquat Cranberry Sauce
You will need:
– 2  cups water
– 1 cup sugar
– 12 kumquats cut into circle slices (cut the kumquat across to create pinwheel like slices)
– 1 tablespoon grated orange peel
– 1 teaspoon cinnamon
– 1 teaspoon minced peeled fresh ginger
– 1/2 teaspoon coarse salt
– 1/2 teaspoon ground black pepper
– 1/2 teaspoon cloves
– 2 12-ounce bags fresh or frozen cranberries

 

To prepare:

Combine water, sugar, orange peel, kumquat slices and ginger in heavy medium saucepan. Bring mixture to simmer over medium heat. Simmer 4 minutes to blend flavors.

Add cinnamon, salt and clove and simmer 2 minutes. Add cranberries and simmer until berries burst and sauce is thick, stirring occasionally, about 15 minutes. Remove from heat.

Refrigerate cranberry sauce until well chilled. (Can be prepared 3 days ahead. Cover and keep refrigerated)

Photo by Stefania Crudeli on Unsplash

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THE BEST Thanksgiving stuffing:: Pear Walnut Crispy Bacon Stuffing

Turkey with Pear Walnut and Crispy Bacon Stuffing

Saying a recipe is the best is a bold statement, I know. But this stuffing really is a game changer. Give it a try and let me know what you think. And if you’re looking for more Thanksgiving inspiration, tis’ the season for my book Picture Perfect Parties. If you want to pull off an amazing holiday soiree, grab a copy!

Pear Walnut Crispy Bacon Stuffing
Serves 8-10

 

You will need:
– 5 slices of bacon
– 1 yellow onion chopped
– 2 stalks of celery chopped
– 3 cloves of garlic minced
– 1 cup toasted walnut halves
– 3 pears cored and cubed
– 4 tablespoons chopped fresh sage leaves
– 4 tablespoons chopped rosemary
– 3 links of Italian sausage, out of the casing and crumbled
– 1 loaf of country bread cubed
– 3 cups of turkey stock

To Prepare:

In a large sauté pan, cook bacon until crispy, drain, and set aside. Reserving about a ¼ cup of the bacon drippings in the pan (discard the rest) sauté the onion, garlic and celery in the bacon drippings, when translucent, add the sausage and sage and rosemary walnuts, pears remove from heat. In a large bowl place the bread cubes and the turkey stock, add the mixture from the sauté pan, and crumble the bacon into the bread bowl combine thoroughly.

Grease a casserole dish pour the stuffing into the dish. Set aside until ready to bake

*Bake for 30 minutes in a 350 degree oven, serve warm

 

Photo Credit: Deborah Whitlaw Llewellyn

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Sneaky Good Side:: Butternut Squash with Chermoula

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You have seen my recipe for chermoula before. I’ve added it to soup and to steak, but one of my favorite uses is to mix it up with butternut squash for a delicious fall side dish. In fact, this would be such a fun addition to a Thanksgiving meal. Let me know if you give it a try.

 Butternut Squash with Chermoula

For the chermoula, you will need:

– 1 cup fresh Italian parsley
– 1 cup fresh cilantro
– 2-inch piece of ginger
– 3 cloves of garlic
– Juice of 1 lemon
– 1 cup of oil
– Salt and pepper
– 2 teaspoons coriander seeds

To prepare:

In the bowl of a food processor fitted with a steel blade, add all ingredients and pulse until it forms a loose smooth sauce, about 1 minute.

For the butternut squash, you will need:
– 4 cups of cubed squash (cubes should be about 2 inches square)
– 4 tablespoons of prepared chermoula
– 3 tablespoons of olive oil
– 1 teaspoon of salt

To prepare:

Preheat oven to 400 degrees.

Combine the Charmoula, oil and salt in a large bowl. Add the cubed squash and toss with a spoon. Place the marinated squash into a 12″x 8″ baking dish.

Place into the oven for 1 hour until golden brown.

 

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