Creamy Cauliflower Soup

What you need
• Cauliflower
• Coconut oil
• Homemade broth
• Raw cashews
• Onion, chopped
• Garlic, chopped
• Himalayan salt, to taste
• Freshly ground pepper
• Seasonings of choice (I sprinkled a little but of cumin, coriander, and cinnamon in mine)

What you do
Sautée cauliflower in coconut oil on medium heat in a pot. After about 2 minutes, throw in the garlic and onion. Sautée for another minute. Add broth and bring to a rolling boil. Transfer ingredients to your blender and add your seasonings, cashews, and more coconut oil. Blend until you get your desired consistency. Serve hot. (I garnish with a sprinkling of paprika and a sprig of parsley.)

How do you make cauliflower soup? Which seasonings did you use?

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Beans, Beans, Good For Your Heart! The More You Eat, The More You…

I love eating meat, so much so that my body is telling me to slow the hell down! My vegan friends shared with me some ways they get the protein they need without eating meat and I made a commitment to try all of their suggestions! I never make anything without sharing how I did it with you, and today is no different. This morning I made a very tasty semi-vegetarian breakfast I’m proud of. I still don’t know what to name it so, for now, we’ll just call it “Beans With An Attitude”.

The first thing I did was make turkey broth out of the turkey scraps left over from Thanksgiving. No, I didn’t do this today, I made broth right after dinner on Thanksgiving Thursday and have it stored in my fridge.

This is how I made the broth: I placed the turkey scraps (carcass included), chopped onion, smashed garlic, all of the vegetable and herb scraps left over from preparing dinner (celery, carrot, butternut squash, rosemary, thyme, sage), olive oil, himalayan salt, black pepper, apple cider vinegar, and water in my crock pot and set the heat to low. I slow-cooked the broth overnight and strained it into a large mason jar the next day. After the broth cooled completely, I stored the broth in my fridge.

Last night before bed, I rinsed a cup of uncooked (no cans in my home) garbanzo beans and put them in my crock pot. I added 3 cups of my homemade broth, set the heat to low, and slow-cooked overnight. This morning my beans were cooked to perfection! I took about a 1/2 cup of the beans out and rinsed them, the other half I let cool before storing them in a container in my fridge. With the beans I took out to eat, I added sundried tomatoes, goat cheese, thinly sliced red onion, himalayan salt, and freshly ground black pepper. My, my, these beans are delicious!

(If you can’t eat bone broth, use your saved vegetable scraps and make a vegetable broth. I wasn’t attempting to make a vegetarian dish, just a meal where I did not have to chew and digest actual pieces of flesh.)

On a side note: I had such a yummy time eating this this morning that I forgot to take a picture for you. I promise to add a picture the next time I make this delectable little dish.

How do you substitute meat in your diet? How do you prepare garbanzo beans?

Chicken Tortilla Soup! Oh, my!

What you need
• Vegetable, Canola, or Grapeseed Oil
• Onion, diced
• Garlic, minced
• Serrano Peppers, finely chopped
• Cilantro, chopped
• Tomatoes, puréed
• Whole Chicken, giblets discarded
• Cumin
• Chili Powder
• Oregano
• Bay Leaf
• Sea Salt
• Corn Tortillas, cut into small strips and fried until crunchy
• Stock Pot
• Water
• Avocado, sliced
• Queso Fresco, cut into cubes
• Scallions, finely chopped

What you do
• Turn your stove on to medium heat.
• Place stock pot on burner and add a small amount of oil.
• Lightly sauté onion, garlic, and peppers with sea salt.
• Add chicken to the stock pot then pour water in until it covers the chicken.
• Add more salt and all of the other seasonings.
• Add tomato purée, more oil, then stir well.
• Once soup starts to boil, partially cover with lid and reduce the heat to low. Simmer for about 1.5 hours.
• Remove chicken and place on a cutting board. When cool enough to handle, remove and discard the skin and bones, then hand-shred the meat and return the shredded chicken to the soup. Let simmer about 15 more minutes.
• Pour soup into bowls and add cilantro, scallions, cheese, avocado, and fried tortilla strips right before serving.

How do you make chicken tortilla soup?

Chinese Takeout? Not here!

Egg Drop Soup

Ingredients:

  • Homemade Chicken Broth
  • Grated Ginger
  • Scallions, finely chopped
  • Cornstarch
  • Eggs
  • Himalayan or Sea Salt

Directions:

  • Pour most, but not all, of the broth in a pot.
  • Add ginger, scallions, and salt then bring to rolling boil.
  • In a separate bowl, combine and mix remaining broth and cornstarch until well incorporated.
  • In another separate bowl, whisk eggs together using a fork.
  • Slowly pour egg mixture – a little at a time, then stir – through the fork.
  • Gradually mix in your cornstarch-broth combo until you get your desired consistency.

Chinese Chicken Salad

Ingredients:

  • Red Cabbage, thinly shredded
  • Green Cabbage, thinly shredded
  • Carrots, chopped into thin sticks
  • Scallions, chopped
  • Cilantro Leaves
  • Lettuce, thinly shredded
  • Boneless chicken breasts, cooked and chopped into thin slices or shredded
  • Dried rice noodles, fried in oil until they puff up and are cooked thoroughly
  • Brown sugar
  • Tamari or Soy Sauce
  • Sesame Oil
  • Vegetable, Peanut, or Canola Oil
  • Rice Vinegar
  • Sesame Seeds, toasted

Directions:

  • Prepare dressing at least 2 hours prior to making salad.
  • To make dressing, simmer brown sugar, tamari or soy sauce, sesame oil, vegetable, peanut, or canola oil, and rice vinegar until all ingredients are well incorporated. Let cool before storing in bottle and placing in fridge.
  • Lightly toss cabbages, lettuce, carrots, scallions, cilantro, sesame seeds, and chicken in a bowl.
  • Pour dressing on salad and lightly toss.
  • Add fried rice noodles and serve.

Chrysanthemum Tea

  • Pour hot water over a chrysanthemum tea flower. Let steep before serving.

 

Do you have a favorite Chinese restaurant? Have you tried making your favorite Chinese dishes in the comforts of your own home and for more than half the cost? Share your recipes here.