My children love any food that can be put into a wrap or eaten like a taco. This amazingly includes Asian Style Lettuce Wraps. Lettuce Wraps Wash and dry 8 large lettuce leaves – we prefer red leaf lettuce. … Continue reading
Some people put grapes in their chicken salad. Some people add apples. We add MANGO! We also cut the mayonnaise and add avocado to increase the vitamins and nutrients provided. I don’t know I would go so far as to … Continue reading
Yes, I know that you can simply pick up a jar of peanut butter from the store. Yes, I know that it is even possible to get a jar that doesn’t have any additional sugar, salt or oil. Yes, I … Continue reading
Ever have a night that you don’t feel much like cooking or one where you had a late/big lunch and aren’t really hungry or even a night where you’re too busy to even think about dinner until right the moment … Continue reading
Some days are just busy and on these days I always seem to want pizza. My regular pizza dough recipe takes 3.5 hours to make so pulling it off on a busy day just isn’t going to happen. So, I … Continue reading
Sometimes we all need to stretch our money just a little bit further. This recipe is a hit, much cheaper than take out and uses up some of those odds and ends. Combine 1 1/2 cups white rice and 3 … Continue reading
Apparently ’tis the season for cauliflower around our house. Please don’t let this white underutilized vegetable scare you away from this recipe. We have served this soup with rave reviews to picky eaters who wouldn’t touch a cauliflower with a 10 foot pole.
“Baked Potato” Soup
- Thinly slice two large potatoes.
- Add potatoes to a pot with 2 cups of milk and 1 teaspoon of salt.
- Bring to a boil.
- While waiting for the pot to boil, chop 1/2 head of cauliflower into bite sized pieces and slice one bunch of green onions – separating the whites and the greens.
- Once boiling, add cauliflower and onion whites to the pot.
- Boil approximately 12 minutes until cauliflower and potatoes are soft.
- Add additional 1 cup of milk or add 1 cup heavy cream if you prefer a richer soup.
- Move the soup off of the heat.
- Use an immersion blender to puree the soup.
- Serve with onion greens as a garnish.*
*Additional toppings we sometimes use include shredded cheese, sour cream and the very occasional crumbled bacon.
We aren’t watching our carbs or looking to sneak vegetables into our food but this would be a perfect recipe for both of these things. I simply needed a simple side dish that wasn’t green beans, peas, carrots, broccoli or corn. Out of pure need for variety this recipe was born.
- Chop a head of cauliflower into bite size chunks.
- Place cauliflower into a pot of water and bring to a boil.
- Boil until tender about 10 minutes.
- Mash with a potato masher or a fork. I mash until there is still some texture but the pieces are rather small.
- Preheat a griddle or a pan to medium heat. Use 1 teaspoon of olive oil to keep these from sticking.
- Add two eggs, 1/2 cup of Panko, 1 cup shredded Co-Jack cheese, a pinch of salt and a shake of cayenne pepper.
- Mix well.
- Scoop about 2 Tablespoons onto the heated surface and flatten with the back of the spoon. Repeat if space allows the patties not to touch.
- Cook for about 4 minutes per side.
- Serve warm.
It is super difficult to find a meal that can be hot and ready with little finishing work when we return home from church on a Sunday afternoon. This past Sunday, we knew that eating out wasn’t a possibility since … Continue reading
Mexican food and “Mexican” food are staples around our house. Tacos, enchiladas, carnitas, barbacoa, chicken and rice soup, etc. You name it, we eat it. Some of our recipes are super authentic and straight from a friend’s grandmother who … Continue reading