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
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.
To miss out on warm, homemade soup with some good bread or homemade muffins on colder days, just breaks my heart. The condensed stuff in the red labeled can just doesn’t count. There is something soul-satisfying about a hearty soup, simmering on the stove (or in the crockpot) with the smell of something baked coming out of the oven.
Don’t roll your eyes or sigh wishing you could pull this off. Having a nice pot of soup on the stove (or my appliance of choice, the crockpot) isn’t just a picture from some bygone generation.
It’s happening today all around you by sharp cooks who get it: soup doesn’t need to cost you heavily in the time department. Good soup, no–great soup even, can be made quickly, in just minutes. The neat thing is, everyone will think you slaved over that hot stove all day when in reality, you were doing everything BUT cooking!
Need even MORE money-saving, delicious soup and stew recipes? Check out some of our fabulous ebooks in the Vault here!
Curried Lentil Soup
Heat oil in a large Dutch oven over medium-high heat.
Add onion; saute 4 minutes.
Add curry; saute 1 minute.
Add water, chicken broth, and lentils; bring to a boil.
Simmer 40 minutes or until lentils are tender.
Or after the onion is cooked, put everything in a crockpot and cook on high 3 to 4 hours, or low 7 to 8 hours.
But remember, crockpot times are different, so you'll have to check yours out.
Place 4 cups lentil mixture in a blender; process until smooth. (or skip this step entirely—that’s what I do. I like the lumps and bumps).
Add basil, vinegar, salt, and tomatoes; cook until thoroughly heated.
Nutritional Information Per serving: 104 Calories; 2g Total Fat; 7g Protein; 17g Carbohydrate; 10g Fiber; 0mg Cholesterol; 168mg Sodium