From frequent contributor, Joshua D:
A discussion came up on Balloon Juice about the benefits of cauliflower. Recipes got bantered about but this one made me salivate the most! My only contribution is formatting, otherwise full credit goes to Ruemara
Cauliflower Beer Cheese Soup
- 1 med onion
- 12 oz beer
- 1 pint broth (chicken is preferred, but suit your taste)
- 1 head cauliflower, cleaned & roughly chopped
- 3 cloves garlic
- 1 tsp salt-free seasoning
- Salt & Black pepper to taste
- 1/4 cup shredded cheddar cheese
- 1/2 tsp smoked paprika
You start with sauteing onions in 1 tsp oil until translucent, add beer, broth ( I prefer chicken, since it’s clear) and all of a cleaned, roughly chopped head of cauliflower. Add garlic, salt free seasoning, and black pepper to taste. Once cauliflower is tender (about 10 minutes) turn off burner and use your handy, dandy immersion blender. Blend until smooth. Mix in cheddar shreds and smoked paprika. You can also go with smoke seasoning and tortula yeast for the cheez flavour. Stir. Salt to taste. Drink up. I think that’s what I did. It was good.
Just a note – Getty is now allowing embedded images in WordPress posts, which I think is kind of fun – TaMara
I par-fried another big batch of jumbo potatoes the other day and froze them. They make a quick side and an even quicker entree. I started out wanting hot dogs, I even thawed some out, but that got me thinking chili dogs, and that led to chili fries. It just seemed pretty straightforward to make some leftover crockpot pork into chili with a generous dose of various chili powders, and what is pork cooked with chilies if it isn’t carnitas? The cheese was going onto whatever we ended up with.
My local Kroger store carries these foot long sub rolls, par baked and ready for a 400 degree oven. I buy several when I see them and pop them into the freezer. They are better when they are baked right away but they don’t lose too much in the freezer if they are thawed and baked before much time has passed. A month is too long. I pulled this one this morning and made a nice sammich. This one has three kinds of cold cuts: Lebanon bologna, ham, and salami with cheddar and havarti. I love slaw on these, this is made with cabbage, onions, and sweet peppers in a seasoned rice vinegar.
This is just about the perfect combination for lunch or a quick dinner. The soup is from a can and the grilled cheese doesn’t take long. This one has bacon and cheddar with sliced muenster cheese on sourdough. The key to making a grilled cheese is to manage the heat so that the cheese is all melted before the bread is burnt. You can shorten the time it takes to complete this by popping the sammy into the microwave for a short time to hurry the cheese melt – this lets you crank the heat up on the skillet or griddle. I usually keep the flame low and cover the pan to arrive at the same condition.
We’ve had a few killing frosts so soups and stews are going to feature more so than usual. Mmm… it’s a good day for chili! This has chorizo and ground beef with the usual beans and tomato bits with green chilies. I added some semi dried red chilies from a plant the frost killed. I’ll be gathering all of them soon and will dry them for flakes and a few I’ll leave whole for those dishes where they are expected.
This combines three of my favorite things: Smoked pork, cornbread, and crockpot pinto beans. I started the beans soaking yesterday morning and tossed them into the slow cooker in the evening with a couple of small onions and a few cubes of frozen gravy from other meals. One freezer bag was labeled as beef short ribs gravy and the other contained pork something something ancho sauce. The pork was thawed and warmed entirely separate and was added to the bowl during the plating.