I had a yet another head of wonderful cauliflower, and no idea what to do with it. A little googling lead me to a baked potato soup recipe where instead of all the cream and butter and half + half, a puree of cauliflower is used. This is a growing trend these days. I’ll take it!!
Baked Potato + Cauliflower Soup
2 russet potatoes, washed and dried
1 small yellow onion, diced
1 tsp olive oil
1 small head of cauliflower, stem removed cut into florets
1 cup vegetable broth + 1/2 cups water (mix)
1 1/2 cups skim milk
salt and freshly cracked black pepper to taste (a lot!)
Chopped green onions (or chives)
Shredded sharp cheddar
1. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes and rough chop them a bit. (You can also microwave your potatoes, but I think the oven makes them taste better.)
2.In a frying pan, heat up the teaspoon of oil for a few seconds and drop in the diced onion. Cook until it is translucent, but don’t let it get brown.
3. Meanwhile, steam cauliflower with water in a large covered pot until tender (10-15 mins depending on how small you floret the cauliflower). Drain and return to pot.
4. Warm up the milk in the microwave for one minute (just so it won’t curdle or anything funky)
5. On medium heat, add broth/water, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth (no chunks!).
6. Give it a taste. If you like sour cream and feel like it needs to be creamier, you can add 1/2 cup to the recipe at this point.
7. Salt and pepper it multiple times, this will give it a lot of flavor.
8. Remove from heat. Ladle soup into a bowl. Top each serving with sharp cheddar cheese and chopped chives. If you eat bacon, or fake bacon, feel free to add that too.
This soup is not very photogenic, but it is pretty healthy and low in calories/fat… as long as you aren’t putting an entire brick of cheddar and/or bacon on top. You can also add whatever toppings you would to a regular baked potato to this soup to stir in… sour cream, red onion, greek yogurt, fritos, etc.
Well I am feeling overwhelmed with the amount of food that was in this box… and that we’ve barely made a dent in last week’s box, but this box looks spectacular.
Contents: red grape cheery tomatoes, bok choi, carrots, arugula, edamame, broccoli, salad mix, red leaf lettuce, onions, red potatoes, sweet dumpling squash and spaghetti squash.
I think this might be the second to last CSA box we get. I bet I’ll miss being overwhelmed.
Is your garden and/or CSA box exploding with tomatoes and zucchini like mine? Well, quit googling the words “tomato and zucchini recipe” and make this Summer Vegetable Tian. Don’t worry, I still don’t even know what “tian” means.
Summer Vegetable Tian (adapted from For the Love of Cooking)
1 tbsp olive oil
1 medium yellow onion cut in half and dicced
2 cloves of garlic, minced
1-2 russet potatoes, or red potatoes, unpeeled
1 yellow squash (I didn’t have this, so I used zucchini)
Sea salt, freshly cracked black pepper, to taste
Dried thyme, marjoram to taste
1/2 cup of freshly grated or shredded Parmesan cheese
1. Preheat the oven to 375 degrees. Pam an au gratin baking dish or pie pan of some sort.
2. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 4 minutes. Add the garlic and cook for another minute. Spread this garlic/onion mixture on the bottom of the Pam’d baking dish.
3. Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices… or as close as you can get them. Layer them alternately in the dish on top of the onion/garlic fitting them tightly into a spiral, making only one layer. (I liked to stick the tomato in between the zucchini + potato personally!)
4.Season with sea salt, black pepper, marjoram and dried thyme, to taste then Pam the top.
5. Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender.
6. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned.
I was scared to make this as it looks complicated, but it’s very easy. The flavors were really good, but next time I make it I might pour the onion/garlic mixture over the top so it is a little less subtle, per Brent’s suggestion.
I googled “what to serve with a vegetable tian” for about 5 minutes and all the internets could think up was chicken. Fail. I was going to make a rice dish of some kind but I decided to go with a little bit of mixed greens w/vinaigrette and a slice of garlic toast. That was just easier; it’s Monday and I felt like hanging out with Maeby/getting a head start on work. By head start on work I obviously mean accidently watching Extreme Couponing with my laptop open.
When I was younger and first started going out to restaurants with friends, there were very limited vegetarian options. Things have really changed and I can go pretty much anywhere and eat an entree. But I often don’t.
I love side dishes, and will often make a meal out of them, even at home. I did this the other night! It’s so easy and quick, and it gives you a lot of variety on one plate.
Side Dish Dinner:
- Mashed Potatoes
- Cayenne Roasted Asparagus
- Roasted Carrots
- A piece of garlic toast (because. why not!)
Mashed Potatoes: I started by turning two yellow potatoes into Mashed Potatoes. I follow this step-by-step. My changes were that I only used 2 potatoes w/the skins on, 1/4 cup nonfat milk, and only a little dab of smart balance faux-butter.
Next up, Cayenne Roasted Asparagus.
Step 1: Wash the asparagus and snap off the dead ends.
Step 2: Coat a sheet w/ Pam, plop the asparagus on the pan in a single file line.
Step 3: Sprinkle about 1 teaspoon of cayenne along with a tiny bit of salt on the asparagus.
Step 4: Plop in a pre-heated 400° for about 7 minutes.
I also made roasted carrots, find the recipe on this very blog! Right here.
All together with the toasted garlic toast.
Try this dinner with my or your favorite vegetable sides, ASAP!