This is more of that Hungarian Mushroom Soup. It’s easy to make and flat out delicious. The bread is a roll sliced thin and dipped in garlic butter before toasting and was perfect as a side for this. That looks like paprika on the soup but it is really a Creole seasoning blend. The cayenne in it adds a nice bite.
This soup was recommended in a comment at another blog. I’m a big fan of mushroom soup so I dived right in. It’s easy and delicious. I used those brown button mushrooms in mine because they were cheap and available. The picture on the recipe page shows a yellow soup, almost as if it was made with turmeric. The tamari soy sauce is in no way yellow. This is delicious soup!
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’ll probably take fire for calling this chili-mac because it doesn’t use elbows. The chili topping was very easy, a can of pinto beans and a can of tomato bits with green chilies. I added a fair amount of a general purpose chili powder and then just simmered it in a sauce pan for a little while. The cheese sauce is heaviest on Monterey jack but I used up the last of a Parmesan-Romano mix that I have been using on pizzas. I needed the shaker top jar to put my red pepper flakes into and it has nice big holes in the lid. There is a sprinkle of paprika on the pasta to ease the color transition form the cheese sauce to the chili.
Tonight was suppose to be about unusual fruits, but I never made it to the Asian Market to pick up the fruits I wanted to work with, so we’ll save it for another time. Instead I was in the mood to cook up a batch of this wonderful lemon chicken. It’s a bit labor intensive, so I don’t do it often, but it is oh, so good.
Hopefully there’ll be pictures later, it’s about ready to go into the oven.
Let’s make this exchange about lemons and chicken. Do you have any favorite lemon recipes? Chicken? Lemon and chicken? And most importantly, what are your cooking plans tonight or this weekend? Hit the comments with your dinner plans. Next week: Mushrooms
Zesty Lemon Chicken
(adapted from Crème de Colorado – serves 6)
- 6 boneless chicken breasts
- 10 whole lemons, (enough to make 2 cups juice, reserve 2 tbsp for later)
- 1 cup flour
- 1 1/2 tsp salt
- 2 tsp paprika
- 1 tsp black pepper
- 1/2 cup oil
- 2 tbsp lemon zest (grated peel)
- 1/3 cup brown sugar
- 1/4 cup chicken broth*
- 1 whole lemon, sliced thin
- minced parsley for garnish
skillet, bowl, baking dish
In an airtight container, combine chicken breasts and lemon juice. Marinate for 1 hour. Remove chicken. Pat chicken with paper towel, but don’t dry completely. Mix together flour, salt, paprika and pepper. Dredge chicken in flour mixture until well coated.
In large skillet heat 1/2 of the oil and fry breasts a few at a time until well browned, adding and heating more oil as needed. (about ten minutes) Arrange chicken in a single layer in a large baking dish. Sprinkle evenly with lemon peel and brown sugar. Mix chicken broth with reserved lemon juice and pour around chicken. Pace a sliced lemon on top of each breast and sprinkle with minced parsley. Bake at 350 for 20-30 minutes until tender.
*I added the broth to the frying pan, deglazed it and then added it to the baking dish. Yum.
Mrs J so admired the cheddar crackers that Tes made she just had to try her hand at them. We don’t have any of the multi-grain flour that Tes used but made do with a mix of white flour and whole wheat in a 2:1 mix. Mrs J also added some garlic and onion powders, 1/8 t each.
After tediously transferring the cut dough from the mat to the baking tray, I remembered a lesson that I had learned the last time we made crackers–use a silicone mat in the tray and cut the rolled dough out right on the mat they will bake on. D’oh!
We did depart from Tes’s recipe significantly with the sprinkles we used to top them before baking. We tried two different batches, same dough but different methods on the sprinkles. In a small food processor, we whirled some cheddar and dried herbs (Mrs Dash’s basil and tomato) along with some seasoned salt and a little fresh black pepper. Alas, the mixture was a bit too moist to sprinkle evenly although we did manage. The second batch we sprinkled the leftovers from the first mix and then added salt and the dried herbs separately. Don’t forget to poke them with a fork lest they balloon out like little pitas!
One of my favorite recipe bloggers, Tes at Home, put up a good looking recipe this morning that I think I will try. Since both she and JeffW seem to make cracker baking look easy, I guess it’s time I jumped in. For now, here is Tes’ recipe. Click on the link for the full deal…. While you are there see how big Yaseen has gotten!
I can’t think of any reason to buy crackers from supermarket because making them at home is such a fun process. You can customize and personalize your very own favourite crackers in any way you like, you got to select the best, organic and healthy ingredients to work with, and you can also avoid tons of excess sodium from those shiny packages.
To indulge Yaseen’s stinky appetite for cheesy bite I bought a block of cheddar cheese over the weekend. The deep yellow brick was grated into fine sand at sunset infusing the sharp, pungent aroma from the farm to our oven.
The good thing about homemade is you get to decide everything to add in. I decided to use multigrain flour, the one I used earlier in Multigrain flatbread recipe for the crunchy and lighter texture. Paprika added a little excitement to the thin crackers.
For Tes’ full recipe go here….
IndyLib, in comments on the cornbread post, mentioned chili. Got me thinking about chili, and the day dawning chilly and cloudy sealed the deal. Chili it was gonna be. Now then, in the past chili was always a simple enough affair. Brown some meat, dump in some tomatoes and a can of beans, sprinkle in some chili powder, maybe some extra peppers of one kind or another, the serve with cheese on top. Lots of folks seem to rely on cornbread as a side for chili but it never was something that we associated with chili. Saltine crackers, yeah, maybe cheese crackers of some sort. Lately Mr J has been topping her chili with crumbled nacho chips and I’ve taken after her lead, though I prefer mine more as chili scoops as anything.
But I want to talk about the chili. Now that I’m a famous food blogger [Hi Mom!] what was once good enough just won’t cut it. Had to go find an interesting (and photogenic!) chili recipe. I just so happen to have some chorizo on hand so I included that in the recipe search. Came across this one. Love the blog name. I didn’t have any hamburger on hand so my chili had pork as the only meat, about half plain ground pork, and half my homemade chorizo. Thinking hard on it, the only other changes were mostly Mrs J related. Didn’t add the fresh jalapenos, the ground chipotle, or the cayenne. Mrs J’s reaction when she read the “2 tablespoons cocoa powder” caused me to reduce that to 1 tablespoon. I did have some fresh banana peppers that I wanted to use up, so I diced those as an addition, they came to less than a cup. I used my frozen “hockey pucks” of red bell pepper.