No Soup For You!

I have been absent entirely too long.  I started a facebook page for my blog and I confess that I would much rather post recipes and pictures there instead of here.  Although I've been a little lazy at that as well.  I must admit that I've been having a rough go of it.  I just have not been trying that hard to stay with Paleo and I can certain feel the inflammation back in my joints and see the pounds back on the scale.  I know what the problem is...my own nature.  I'm one of those that starts a bunch of projects and as soon as the new wears off then it all collects dust.  So, I have to try real hard to keep myself from becoming one of my abandoned projects.  I thought I better get back to blogging as one way of getting the train headed in the right direction.  So tonight I'm going to post some soup recipes although I don't have pictures.  I'll try to get a picture of each one before they're gone and add it at a later date.  Now, I like to puree my soups but you could leave them chunky if you like. 

Zucchini-Chipotle Soup

6 zucchini, cut into large chunks
2 onions, diced
3-4 garlic cloves, diced
1 quart chicken stock
2 cans fire roasted tomatoes
1T mexican oregano
2t cumin
2 chipotle peppers with adobo sauce
2 oz. sherry

1. Heat some lard in a pot and add the onions.  When they become soft add the garlic and cook for a couple minutes.
2.  Add the cumin and oregano cooking for about a minute.
3.  Add the sherry to deglaze the pot and let cook for a minute.
4.  Add the zucchini, chicken stock, tomatoes, and chipotles. (If you do not have enough liquid to adequately cover the zucchini then add more stock or water until you do.)
5.  Simmer until the zucchini are soft.  Puree if you want.



Cauliflower Bacon Soup

1 large head of cauliflower, broke into florets
1 onion, diced
2 garlic, diced
2 celery stalks, chopped
1 bell pepper, chopped
1 oz white wine
1-2 t of Bell's Seasoning
1 quart of chicken stock
1 apple, diced
1T butter
nutmeg
4 strips of bacon

1.  Cook the bacon in a large pot or dutch oven.  Remove when done and reserve for later.  If you had fatty bacon remove some of the grease but keep enough to cook the veggies in step 2.
2.  Add the onion, garlic, bell pepper and celery to the bacon grease and cook until it begins to soften.  Add the wine and cook for a minute.
3.  Add the Bell's seasoning (I got this in New Orleans but I'm sure it's available nationwide, it's a blend rosemary, oregano, sage, ginger, and marjoram).
4. Add the cauliflower and chicken stock.  Bring to a simmer.
5.  Add the butter to a skillet and melt.  Add the apple and cook until it's soft. Grate some nutmeg over the apples.  Cook for another minute or two..
6.  When the cauliflower is soft, remove from the heat and add to a blender.  Add the apple and the four strips of bacon and puree.

7 Spice Cauliflower

My Mom was in town visiting the other day and she knows that I love cauliflower.  So, while she was at our little co-op store she bought me a head of purple cauliflower and a head of yellow/orange cauliflower.  She's also been asking me everyday since then if I had made anything yet with them.  Well, tonight I finally did.  I decided to roast the cauliflower just like NomNomPaleo does.  I hadn't roasted cauliflower and it always looks so yummy when she puts her pics of it on her blog.  The only thing I did was change the spice.  She uses curry for her dish but I decided to go with 7 Spice simply because I had a couple of dishes last week that used curry and I wanted a break from it.  The 7 Spice was front and center in my little noodle because I emptied the package into a spice jar yesterday.  It smelled so wonderful and I knew I needed to make something with it.  The cauliflower was perfect for it!  It turned out wonderful.  Now I've got to figure out what I'm going to do with the purple cauliflower. 

I snapped a quick iPhone shot of the cauliflower (sorry but I didn't feel like hauling my camera out for it).  I tried to use my sister's Bloggie but it put a very orange hue on the photo.

Just toss the cauliflower with some oil and then add the spice (I used about 1 1/2t. of 7 spice) along with some salt and pepper.  Have your oven set a 450 degrees.  Cover the dish and roast for 15 minutes then remove the foil and stir.  Roast for another 20 minutes, taking the dish out a couple of times and tossing the florets about.

Cauliflower Pilaf

Cauliflower, how do I love thee?  Let me count the ways. 

I've come to discover that cauliflower may be my favorite side dish.  While there are other veggies I love more, none seem to have the versatility that I am discovering cauliflower to have.  I was never much of a cauliflower fan in my my pre-paleo days unless it was drowning in cheddar cheese.  But now I love cauliflower because I'm able to dress it up with herbs and spices and it becomes a fantastic dish for when you want a little bit more to fill in the gaps on your plate.  Today I did a riff on rice pilaf and it turned out pretty yummy.

Cauliflower Pilaf

1 cauliflower, riced

1/2 C. raisins

1/2 C. pistachios

5-6 scallions, diced

1/4 t. cinnamon

1 T. olive oil

chicken stock

salt and pepper to taste

scant Tablespoon of chopped parsley

1. Steam the riced cauliflower by microwaving it in a covered bowl for 4 minutes (do not add water).  Let it stand covered until it is time to mix in the ingredients.
2. Put the raisins in a small saucepan and add enough chicken broth to just cover them.  Simmer until they are plump and soft.  Drain the excess chicken broth.
3. Add the oil and the pistachios to a small skillet.  Toss occasionally until the nuts are fragrant.  Remove and when they have cooled some give them a rough chop.
4. Add the scallions to the skillet  that the pistachios were in (add oil if needed) and saute until they soften.
5. In a large bowl add all the ingredients (cauliflower, raisins, pistachios, scallions, cinnamon, parsley, salt and pepper) and mix to combine.

Now for something kind of fun!  Look at these cute little cauliflower sheep that I found.  This proves that cauliflower can do or become anything you wish.

Cilantro Lime Cauliflower

Riced cauliflower is one of my favorite side dishes.  I love to prepare it in the same way that I used to make Mexican rice.  It really showcases the flavors in Mexican rice and satisfies my craving for that dish.  The other day I went to Chipotle with my Mom and we got the salad bowl with the big dollop of guacamole....mmm, yummy.  I'll admit that I was thinking that I'd really love to have my meal wrapped in a tortilla with rice in it.  These were briefs thoughts and then I went on with being happy about being able to still eat out on occasion.  Afterwards I was thinking about my meal and it hit me...why don't I make a cilantro-lime cauliflower dish to mimic in a small way the rice that Chipotle serves.  I had to wait about a week and a half before I got try out my idea but I'm pleased to report that it was really tasty. 

Cilantro Lime Cauliflower

1 head of cauliflower, riced
juice of 1 lime
1t salt
1 small onion, diced
2-3 cloves of garlic, diced
4-5 T of chopped cilantro
2T olive oil

1. Rice the cauliflower in the food processor and then steam it in the microwave.  (I use the micro-steamer that Pampered Chef sells, they work great for this).  No water is needed for the steaming.  Leave the cauliflower to stand covered until you need it.  Meanwhile...
2. Juice the lime into a small cup and add the salt.  Mix well and set aside.
3. Chop the cilantro and set aside.
4. Add the oil to a large skillet and then saute the onion and garlic until soft.
5. Add the riced cauliflower to the skillet and toss well to incorporate the onion and garlic.
6. Then add the cilantro and salted lime juice and continue to toss until they are mixed well in the cauliflower.  Take off heat and serve!