Monday, June 30, 2014
This one is good warm or chilled. It's creamy but has no cream! Great on its own or with a sandwich!
Makes about 2 quarts
1 to 1 1/2 pounds cauliflower florets
3 Tbl olive oil for roasting plus one more for sauteeing the onion and garlic
Salt and pepper
One medium onion, diced
Three cloves garlic, minced
One cup of your favorite tomato sauce (I used Marcella Hazan's)
Seven cups chicken broth
Pre heat the oven to 350F. Place the cauliflower florets on a baking sheet and toss with the 3 Tbl olive oil. Salt and pepper liberally. Roast the cauliflower for about 3o minutes or until the edges just start to brown. Remove from the oven.
In a medium soup pot warm the 1 Tbl olive oil and add the onion and garlic. Saute until everything softens and becomes fragrant.
Stir in the cauliflower and tomato sauce and bring up to a simmer. Add the chicken broth, bring up to a simmer and simmer for about 10 minutes.
Blend the soup in batches in a regular blender or right in the pot if using an immersion blender until smooth. Serve warm or chilled.
Sunday, June 29, 2014
Friday, June 27, 2014
At Costco the other day, I found a 2 pound bag of baby zucchini and pattypan squash. I grabbed them and made this twice!
1 pound baby zucchini and pattypan squash, each piece cut in half
3 Tbl butter
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes
Salt and pepper to taste
Melt butter in a large saute pan and add the minced garlic. Saute over medium heat for just a minute and then add the zucchini, squash and red pepper flakes.
Saute until edges just start to brown but be careful not to burn the garlic! Salt and pepper to taste.
Thursday, June 26, 2014
Sunday, June 22, 2014
Go here for a nice grilled salad recipe:
Low carb and good for you!