January 17, 2012


Tricks, Tips and a Recipe

by: Leanne Ely CNC

Happy Tuesday, Y’all!

It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a tip, a trick and you’ll get a great recipe to try it out with. Isn’t that great?

Don’t forget tomorrow is the radio show, Saving Dinner with the Dinner Diva! The show is on every Wednesday at noon EST. Bookmark this page and show up tomorrow– You can call in LIVE with your questions—about food, cooking, nutrition, anything you can think of! If you can’t listen live, you can always listen to the archives. But just remember, if you show up, you’ll probably get something cool! We give stuff away ALL the time! Yay!!

Today’s focus is on:  CAULIFLOWER. Also known as Cabbage Flower, cauliflower is a member of the Brassica family of veggies, well-known for their cancer fighting capabilities. Mon petit chou means (in French, chou is pronounced “shoe”) “my little cauliflower” and is a term of endearment! How do you like that?

Here’s today’s TRICK: Take the stem off your cauliflower and keep it in an opened plastic bag in the fridge. It will last a good week, maybe longer!

And here’s a TIP: To tone down the smell of cauliflower cooking, add a few celery seeds or some celery leaves to your cooking water. It won’t pick up the celery’s flavor, but it will certainly tame the smell!

And your RECIPE:

This is my daughter’s favorite soup!

Caroline’s Crockpot Cheesy Cauliflower Soup
Serves 4

2 cups low sodium chicken broth
2 (8-oz.) packages frozen cauliflower
1 medium stalk of celery, chopped
1 medium carrot, chopped
1/2 cup chopped onion
1/2 teaspoon thyme
Sea salt and freshly ground black pepper, to taste
1 cup milk
1 1/2 cups shredded low-fat Cheddar cheese

Throw all ingredients except milk and cheese into a crock cooker and cook on low until vegetables are very tender, about 4-6 hours.

Carefully pour mixture into work bowl of food processor fitting with steel blade or into blender container. Cover and process until smooth. OR, if you like it a little lumpy and bumpy like I do, use a potato masher and have at it in the crockpot itself–mash to your heart’s delight.

Place your cauliflower mixture into a saucepan; stir in milk and cheese. Heat over medium heat, stirring constantly, until cheese is melted and mixture is hot.

Per Serving: 181 Calories; 5g Fat; 21g Protein; 14g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol; 636mg Sodium.  Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. Points: 4

LC SERVING SUGGESTIONS: A huge, hearty salad (add sliced avocado, tomatoes and red onion to your choice of lettuce(s)/greens.
SERVING SUGGESTIONS:  Add warmed whole wheat rolls to above.

  • Lilgrace

    This sounds great. I love your cheesy cauliflower side dish too!