Roasted Cauliflower and White Bean Soup

"White broccoli" as Braelyn would call it is sooooo good! Although it is still a feat to try to get her to eat raw vegetables, I can usually get her to eat steamed or cooked veggies pretty well. Two of her favorites are broccoli and cauliflower.

Before she was diagnosed with Celiac we had gone to a soup and sandwich restaurant where she tried a Wisconsin cheddar cauliflower soup. She loved it! We went back shortly after her being diagnosed and I had to tell her that she couldn't have that same soup anymore; it had flour. She was devastated! I promised her that I would make her her own special cauliflower soup later. And that promise I kept!



This Roasted Cauliflower and White Bean Soup is robustly flavored with just the right hint of garlic and veggies. You could easily turn it into a cheddar soup by adding shredded cheese. The best part about this velvety creamy soup??? No cream and it's made with skim milk. You would never guess based on the richness. Go ahead and eat an entire bowl!

 

Roasted Cauliflower and White Bean Soup

Ingredients:

1 head cauliflower

7 cloves of garlic

1 tablespoon olive oil

2 tablespoons butter

2 stalks of celery, chopped

1 carrot, chopped

1/2 medium onion, chopped

1 cup skim milk

2 cups vegetable or chicken broth

1 can white navy or great northern beans, rinsed and drained (15 oz.)

1 teaspoon salt

1/4 teaspoon ground pepper

 

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet with foil. Chop the cauliflower into small florets. Place cauliflower and garlic cloves on baking sheet. Drizzle with olive oil. Lightly salt and pepper. Roast in oven for 40 minutes, stirring occasionally. 

 

 

2. Chop remaining vegetables. In a large saucepan, heat 2 tablespoons butter. Add onions, celery and carrots. Sauté for 10-12 minutes until onion is translucent and slightly tender.

 

3. Once veggies are tender, add 2 cups broth to pot. Add roasted cauliflower. Remove skin from garlic cloves and add paste to the pot. Add rinsed and drained navy beans, salt and pepper. Bring to a boil. Cover and simmer for 15 minutes. 

 

4. In two batches, puree pot mixture in a blender until completely smooth.

 

5. Return pureed mixture to pot. Add 1 cup skim milk. Heat through. Adjust seasonings to taste.

 

6. Garnish with chopped bacon and toasted pecans. Gorgonzola or feta cheese also pairs nicely with the flavors.

 

Serves 4-6

Pork Chile Verde

So I know I claim to be a Texas girl through and through, which I am not denying. I already posted a southern favorite of mine with my San Antonio Stew. But, I also can't deny the Arizona spark that is growing in my heart after years of living here. Sure, I cried when we first drove out here right after college thinking this was the ugliest place on earth. Dessert landscape??? Wait, you call that landscape? I'm still not a huge fan of the Arizona "look", but I am becoming converted to the Arizona "flavor".

I was able to teach high school for the first four and a half years that we lived here to challenged inner city kids. Our principal, who is one amazing lady, really knew how to get our kids motivated and inspire them. I can't tell you how many field trips we went on, dance parties we had and impromptu "teacher vs. student" kickball matches we played just to keep these kids coming to school. One of my favorite activities we had were our potluck parties. Most of our kids were Hispanic, and man could their families cook! They would bring fresh tamales, ceviche and homemade mole. If was so fun to see how proud these kids were to show off their culinary masterpieces.

So, this post is dedicated to each and every student that passed through my classroom doors and made a difference in my life, to each coworker that I had the pleasure of working with and most of all to my dear principal that gave me the opportunity to teach, and is now one of my biggest foodie fans.

This Pork Chile Verde is filled with so much flavor and spice that is sends you straight to Mexico. With the flavors of lime, cilantro and green chilies you might just find yourself throwing a little fiesta!

 

Pork Chile Verde

Ingredients:

1 jalapeno

1/2 onion, skin removed and cut into four wedges

2 cloves of garlic

2 tomatillos, stems and papery skin removed

2 tablespoons olive oil, plus more for drizzling

1 lb. pork stew meat

1 cup cilantro, roughly chopped

2 1/2 tablespoons lime juice

2 cups chicken broth
1 small can diced green chilies (4 oz.)

1 can navy beans, rinsed and drained

1 can great northern beans, rinsed and drained

3/4 teaspoon cumin

1 teaspoon salt

1/2 teaspoon cinnamon

1 teaspoon dried oregano

3 teaspoons honey

 

Directions:

1. Preheat oven to 425 degrees. Line a baking sheet with foil. Arrange jalapeno, onion wedges, garlic cloves and tomatillos on foil and drizzle with olive oil. Roast in oven on top rack for 25 minutes, turning vegetables halfway through, until tender and slightly charred. Remove from oven.

 

 

2. Once vegetables can be handled, remove skins from garlic and stem from jalapeno. Slice open jalapeno and scrape out the seeds with a spoon. Discard seeds. Roughly chop the vegetables.

 

3. Add vegetables to a food processor along with cilantro and lime juice. Finely puree the mixture.

 

4. In a large pot, heat 2 tablespoons olive oil on medium high heat and add pork meat. Cook until outside is no longer pink.

 

 

5. Reduce heat to low and add chicken broth, vegetable puree, green chilies, navy beans, great northern beans, cumin, salt, cinnamon, oregano and honey. Stir to combine.

 

 

6. Bring pot to boiling. Cover and reduce heat to low. Simmer for 1 1/2 hours. Remove lid and raise heat to keep a low simmer. Simmer an additional 45 minutes to 1 hour, stirring occasionally, until desired thickness is reached.

 

 

7. Serve warm with toppings such as sour cream, cheddar or Monterrey jack cheese, avocado, lime juice, cornbread (recipe to come), tortilla chips, etc. Enjoy the fiesta!

 

Serves 4

 







Split Pea Soup

Do not bash split pea soup! Haha! Most people have either never tried split pea soup or have never tried it done right. I agree, I have seen many of split pea soups in my days that are not the most appealing in presentation or taste.

In fact, I was just visiting my family up in Utah a few weeks ago. I went from 90 degree Phoenix weather at the time to Salt Lake City "freeze your butt off" weather. Yes, my definition of freeze your butt off is as follows - 60 degrees and below. Not only was it cold, but I didn't feel too well the day we arrived. When we went out to dinner that night the only thing that sounded good was a bowl of soup. Only two soups were offered on the menu, one of which was split pea. Now if you are going to offer only two soups, they better be dang good! Right? Wrong! It was the most watered down, flavorless bowl of split pea I had ever eaten. I'm not sure I could have even found a single piece of ham with a magnifying glass on hand.

Since that evening I have been craving, like really craving a warm savory bowl of split pea soup. So of course, when my good friend Katie (and our hospitable Thanksgiving host this year) offered me a ham bone, I jumped right on it. This smooth and hearty soup will leave you wondering why you've never given split pea more of a chance.

 Split Pea Soup

 

Ingredients:

1 bag dry split peas (1 lb. or 16 oz.)

1 ham bone*

12 cups water

2-3 cups chopped ham

1 medium onion, diced

1 cup carrots, halved and cut into 1/4 in. pieces

1 cup celery, cut into 1/4 in. pieces

1 cup new potatoes, peeled and diced (can use canned)

2 cloves garlic, minced

1 bay leaf

1 tablespoon lemon juice

1 1/2 to 2 teaspoons salt

1/4 teaspoon pepper

 

Directions:

1. Combine split peas, ham bone and water in a large stock pot. Bring to a boil, cover and reduce heat to low. Simmer for 2 to 2 1/2 hours (this is a good time to prepare your veggies), stirring occasionally, until ham begins to fall off the bone.

 

 

3. Cut as much ham pieces off the bone as possible, discarding fatty pieces. Return ham pieces to the pot and discard the bone.

4. Add all other ingredients. Bring pot to a boil. Reduce heat to create a simmer (slow gentle boil) and leave uncovered for an additional 45 minutes, stirring occasionally, until vegetables are tender.

 

 

5. Boil longer if you would like a thicker consistency.

6. Remove bay leave. Salt and pepper to taste. Serve and enjoy!

 

 

*You can make this without a ham bone. Just add ham flavoring to the water. You can find this in the soup or spice isle of the grocery store. If you are not using a bone, only simmer covered for 1 1/2 hours.

 

Serves 6-8





Turkey Pumpkin Chili

So I've taken a bit of a running hiatus lately. I'm good if I get out and go 2-3 times a week. And I'm telling you, that takes every ounce of will power I have to make myself do it. Anyway, I was invited to this running group that just so happens to be training for a marathon. Yes, a marathon...basically my worst nightmare. I decided to go. Apparently Saturdays are their "long runs". So 12 miles and just shy of an hour and forty minutes later, I was done. Hallelujah! After that kind of run you definitely need some fuel for your body.

Of course we still have Thanksgiving leftovers in our fridge (who doesn't) but I am DONE with turkey cranberry sandwiches, as much as I love them. What can I make??? I only have dark meat left which I am not a huge fan of, especially eating plain. I also have some leftover pumpkin puree from making Rustic Pumpkin Bread and Cinnamon Spiced Pumpkin Latte (no caffeine). Light bulb moment!!! Turkey Pumpkin Chili! Doesn't that sound so warm and hearty? Well it was.

And the best thing about soups and chilis is that you can accommodate them to your own taste preference. I'm not so much of a "burn your tongue off so you can never taste again" spicy kind of gal. If you are, great, go bold. If not, stick with me and go mmm mmm mild! Oh, and you pumpkin haters, you cannot tell that there is pumpkin in this! It just adds to the consistency of the dish.

Turkey Pumpkin Chili

 

Ingredients:

2 tablespoons olive oil

1 small onion, diced

1-2 cloves garlic, minced

1 can black beans (15 oz.), rinsed and drained

1 can great northern beans (15 oz.), rinsed and drained

1 can diced tomatoes (14 oz.) with liquid or 2-3 fresh Roma tomatoes, diced (if using fresh add 1/4 cup chicken broth or water)

1/2 can diced green chilis (4 oz. can size) or entire can if you want more kick

1/2 cup can pumpkin

1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil

1-2 teaspoon chili powder

1/2 teaspoon cumin

1/4 cup chicken broth or water

1/4 teaspoon pepper

1/4 teaspoon salt

2 cups diced cooked turkey

 

Directions:

1. Heat olive oil in large pot over medium high heat. Sauté onions until soft, 4-5 minutes. Add garlic and sauté for 1 minute more.

2. Reduce heat to medium and add all other ingredients.

3. Bring pot to a boil. Once boiling cover with lid and reduce heat to low. Simmer for 20 minutes.

4. Adjust to taste adding more salt, pepper, cumin or chili powder.

5. Serve with additional toppings such as freshly diced tomatoes and avocados, shredded cheddar or Monterrey jack cheese, tortilla chips and sour cream. Enjoy!

 





San Antonio Stew

Ya'll, you know Texas is where it's at! Born and raised, true and blue Texas girl here. It's true, everything is bigger and better in Texas...well except when it comes to me. Hehe! Not sure my family is the "biggest" thing to come out of Texas.

One thing I loved about living in the south was experiencing the big bold flavors. Seriously, even living in AZ with supposedly the best "authentic Mexican" around, the flavors just seem to fall flat for me. And that same statement is true for most soups. They just don't have enough flavor and fall into that "boring, I'm only eating this because it sounds healthy" category. Well not this soup! I have made it countless times and it never ceases to disappoint. I have converted soup lovers galore with this recipe. So put on your best cowboy getup and get cookin'!

San Antonio Stew

 

Ingredients:
2 lbs. stew meat cut into bite size pieces

2 tablespoons vegetable oil

3 1/4 cups beef broth

1 cup hot water

1 (8 oz.) jar picante sauce or salsa

1 medium onion, finely chopped

1/4 cup chopped parsley

1 teaspoon salt

1 teaspoon cumin

2 cloves garlic, minced

1 (16 oz.) can diced tomatoes or 3-4 fresh roma tomatoes, diced

3 carrots, halved and cut into 1/2 inch pieces

1/2 bag frozen corn (about 1-1 1/2 cups), again you can use fresh if in season. About 2-3 ears of corn

1 large zucchini or 2 small, cut into 1/2 inch pieces

1/2 cup cold water

2 tablespoons flour

 

Directions:

1. In a large pot, brown meat in oil. Drain excess fat.

2. Add broth, hot water, picante sauce, onion, parsley, salt, cumin and garlic. Bring to a boil. Once boiling, cover with lid and reduce heat to low. Simmer for 1 hour.

3. Add tomatoes and other vegetables. Bring to a boil. Once boiling, cover and reduce heat to low. Simmer for 25 minutes or until vegetables are tender.

4. Add cold water to the flour in a separate bowl. Mix until flour is dissolved. Stir flour mixture into the stew. Bring stew to a boil and let boil for 1 minute until slightly thickened. Salt and pepper to taste.

5. Add toppings such as shredded cheese, sliced avocados, tortilla chips and sour cream.

 

Now tell me, is this soup not a kicker?!