Coconut Curry Cauliflower Soup !

Yum, double-YUM!  This was really good soup.  I try to make large batches so I can freeze extra to bring out on a cold winter afternoon.  Isn't soup great?  It's a great filler, I love that it makes me feel so warm and relaxed.

This was a Coconut Curry Cauliflower Soup, yes it had a little zing, but it was soooo good!

I can't even give you exact measurements, because when I cook from scratch, I just throw stuff in that sound good and try to give it a flavor.  I don't mind bland if I can't get the spices right at times, but I do see the family laying on the salt and hot sauce, etc.  That's fine, I don't get offended as long as they at least taste it first.   No need to hate and not appreciate :)

Ingredients  (here are my guesstimated measurements, forgive me)
Huge head of cauliflower, cut into florets (yes, use heads and stems)
Medium white onion, chopped
2-cups veggie broth (or you can use any broth, or even spring water)
1-2 cups coconut water (I opted for this, rather than spring water)
2 TBL grated fresh ginger
1 TBL or 1-large clove of garlic
2 scallions, chopped in slices to top
2-3 TBL fresh cilantro (optional)                                                                                                            
2 TBL curry powder (I used a Spices of India that I had)

Instructions
Saute the onions in water until clear, keep adding water as needed so they don't dry out.  I like to brown them for the flavor.  Add the curry spice, ginger and garlic and saute another 10 minutes or so.  Finally, add the broth/water and cauliflower.  Cook until the cauliflower is be soft when pronged with a fork, like making mashed potatoes.  Easy peasy.  I have one of those emirseable  blenders you can put into the pot.  Rather than scooping or pouring little by little into a blender.  I added the coconut water last, just so it wasn't too watery, but I definitely wanted coconut flavor.  I probably could have put more, it ended up being a nice thick texture.  It's all to personal taste.  Play with it!

This is a newer version of my older, white version.
It's a great do-all gadget, if you are ever looking for one that chops, whisks, purees. 

This soup, it's like an old recipe in my head, that I can't remember all the ingredients and how-to's - so I make one up of my own, knowing what needs to go in and adding more of what I think would give added flavor I like. Get it? Just make it your way, play with your spices.  Enjoy!

________________________________ TOPIC: How would I define happiness? Well, this could take all night!  Define happiness.  A bright sunny day. Listening to the birds chirping. Watching the fur-babies laying in the sun. Seeing  my 8-month old niece smile & giggle.  Hearing my 7 1/2-year old nephew laugh with excitement. Eating a juicy pear. My hubster holding my hand, tightly. Taking a walk.  Seeing the beauty in Fall foliage. Thinking of my dad. Snuggling with my fur-babies. Watching a sunset. Sitting on the beach after everyone is gone for the day, listening to the waves. Riding my bike. Eating good food. Chocolate mousse. Smelling the Spring air. Sitting outside in the evening with a glass of wine and good company.   Just being. 

Sunday Night Dinner!

Sunday was a great day for getting things done early in, and out of the house.  Then home for an early dinner with the hubster.  I spent more time in the kitchen than I would have liked for a Sunday, but I was in the mood to cook.  I kind of just threw some things together, and that's when it all turns out the best.

I made a butternut squash soup, with coconut water, potatoes, onion and celery.  It was delish!

I wanted something different.  This sure did hit the mark on every level, for me! 

I buy the pre-cut butternut squash, assuming it is a large squash.  I figure that's better than me possibly cutting my thumb off trying to cut those hard things.  

These are my ingredients:

1 small onion

1 stalk of celery

1 bag of mini potatoes

1 large butternut squash 

1 cup low-sodium vegetable broth

Black pepper

Put all the ingredients in a pot with about 1/2-cup low sodium vegetable broth, add more as needed. I precooked my squash, because I wasn't sure what I was going to do with it, last minute I decided I was adding the potatoes and celery, so I set it aside as I softened them. When all ingredients are soft enough to mash, I put in the coconut water & any remaining veggie broth, using my hand blender to process into a smooth blend.  Add as much black pepper, or any other spice as you desire.  I find the flavors of each ingredient are enough for me, so add whatever you like to your own taste. 

With this, I also made a pizza with hummus, rather than a red sauce, I'm not a huge red sauce lover. 

This was so good!  I am so happy I tried a hummus base.  

Try this, if you love hummus, you'll love this. 

My ingredients: (of course you can put any topping on you prefer)

Arugula

2 tbl hemps seeds (optional) 

2 pieces of whole grain flat bread

1/2 cup minimum of hummus any kind/flavor you want (I pile it on!)

1 large yellow, orange or red pepper

1 large tomato

Cheddar cheese, shredded (I used daiya vegan cheddar)

So easy! Spread the hummus on the flat bread.  Sprinkle the hemp seeds (I like to throw protein and omega's on food any change I get), and the other ingredients on top in layers.  Place in oven at 375 degrees, for 10-15 minutes.  You'll love it, promise! 

That was my Sunday, after my morning 3-mile run :)

What recipes are you creating? 

Veggie Mix and fixin's

Veggie mixin's and Zucchini bites!

I made the yummiest random put-together dish the other night.  I had many vegetables that had to be cooked before they went bad.  There is nothing worse than having food in your refrigerator, that you can't get to cooking it all and everything goes to waste.  I avoid that at all costs!  So I made this vegetable medley, and it came out delicious!

I took half of a medium onion, with an 1/8 tsp of crushed garlic, and caramelized them slowly with low-sodium vegetable juice.  

I added two sliced and quartered zucchini.  

Added a medium eggplant, cubed.  

Approximately 3 cups of green beans, steamed. 

Fresh mushrooms, apprx 5 medium, any kind will do.

A bunch of cherry tomatoes, halved and/or quartered.

I cook the zucchini first (after the caramelizing), since that may take longer to soften. Although I don't cook it until it's translucent.  I like it to have a substantial consistency.  

As I saute, I add the vegetable juice little by little.  Just to keep things from drying an burning.  

These came out so good!  Nothing like cooking up some veggies and flavoring themselves. I don't add much spice, only fresh black pepper and maybe some tumeric.  

This was my (our) main dish, along with a side of...these!

Zucchini Bites

I had plenty of zucchini that needed to be cooked.  So I took 2-more and sliced them about 1/4" thick.  I threw then into a bag, with 1-T of olive oil, added 1/2-c parmesan cheese, 1/4-tsp of black pepper, and 3/4-c of panko bread crumbs.  Any plain or flavored crumbs will do. Once they were coated, I put them onto a sheet (with foil), placed in a pre-heated 400 degree oven, for 20-25 minutes.  Yum!  

Added note: You don't have to flip the bites, just put foil on your sheet and bake!  

So, you can see in the photo above on the left, as they were, before placed into the oven. 

Uh-hum (as I clear my throat), on the right, is that...after they were cooked.  Do you see something missing there?  Of course you do, that would be my son, liking these zucchini bites.  Very much so.  

I should be ever so thankful that they were that good.  They really were. 

The very next night was a 'what should we have', evening.  Don't you get tired of cooking dinner every night, sometimes?  Just trying to think, each night, what to make?  I do.  If it's just me and the hubster, I can get away with something extra healthy, easy and quick.  On this night I took the left over veggie mix, and added a flavor  ~ the red pepper Raw Muhammara Dip that I have made before!  This turned out so moist and yummy.  The eggplant really adds a nice sweet taste to things.  Especially if it's sautéed a bit.  

  I could eat a bowl of this stuff, as a good hearty meal!  Instead, I put this into a new flat bread I stumbled upon at the grocery store.  It was actually intended for something else, but I can't even remember now.  Either way, it sure did work well with this mixture.  

This flax, bran, wheat flat bread was thin and delicious!  I would definitely try it again.  I purchased it at a Giant Food Store near me.  I heated the vegetable mixture, and using a flat frying pan, with raised bars like a panini pan, crusted the bread just right.  YUMMY! They were perfect.  

After drinking green smoothies all day, some fruit and other raw foods, this ends the evening nicely.  Fulfilling and satisfying.  Sometimes an unplanned meal night, ends up one of perfection! 

What are you cooking up lately?