FAMILY COOKING SHOW

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KILLER CAULIFLOWER SOUP

 

I love to feed Alan delicious, steamed cauliflower covered in butter and garlic! One of my favorite vegetable side dishes. Here’s a version of my amazing (she said modestly) Cauliflower Soup that I made with the leftover steamed cauliflower – DELICIOUS!!!

1 head cauliflower
10 cloves garlic
1 stick (8 tablespoons) butter
Sea salt and freshly ground black pepper
Chopped parsley, for garnish
1/3 cup extra virgin olive oil
10 shallots, thinly sliced
3 cups chicken broth, preferably homemade

Steamed Cauliflower with Garlic Butter:

Wash and trim the head of cauliflower. Place the cauliflower in a covered pot fitted with steamer over boiling water and steam until tender when pierced with a fork, about 30 minutes. Remove cauliflower from the pot and set aside on a serving platter.

While the cauliflower is steaming, in a small saucepan, melt the butter and add the chopped garlic. Bring the butter to a low boil and allow the garlic to infuse into the butter for 4-5 minutes. Spoon the garlic butter over the cauliflower, then season with sea salt, pepper and garnish with chopped parsley.  Cut into quarters and serve with your favorite meal or follow the directions below to make a delicious soup! Sometimes Alan and I eat half of the cauliflower for our meal and then I make soup with the other half the next day.

Cauliflower Soup:

Heat a medium-size stock pot on high, then add olive oil and the shallots. Saute for about 10 minutes until translucent. Add the Steamed Cauliflower with Garlic Butter, making sure to get all the delicious garlic butter and bits into the soup pot. Break the cauliflower into smaller pieces with a wooden spoon as it sautes in the oil with the shallots. Cook for about 5-7 minutes. Add the broth and bring to a boil, then reduce heat to low for about 5 minutes. Using an emulsion blender, puree the soup, leaving some small chunks for texture. Season again with sea salt and pepper. Spoon into bowls and serve.

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CAROLINE’S SPICED CHICKEN WITH QUINOA

 

In under an hour, you can blow your family away with this easy weeknight dinner! The flavorful thighs with skin and bones make the broth so rich and delicious!!!  This tender, delicious fall off the bone chicken dinner is a winner!

8 chicken thighs, with bone and skin
Sea salt and freshly ground black pepper
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground mustard
1 teaspoon ground ginger
2 teaspoons dried thyme
½ teaspoon cayenne
¼ cup extra virgin olive oil
1 onion, thinly sliced
4 cups chicken broth
Chopped mint and parsley, for garnish
3 cups green beans, trimmed and chopped
2 cups tri-colored quinoa, prepared per package instructions

Season the chicken thighs liberally with sea salt and pepper on both sides. Sprinkle all the spices in an even layer on both sides.

Heat a large saute pan on high. When hot, add the olive oil, then place 4 of the thighs in a single, layer skin side down. Sear the skin for about 3 minutes until they are deep golden. Turn over and sear the other side for another 3 minutes. Remove thighs from pan and set aside. Repeat with remaining 4 thighs, searing on both sides, then set aside.

Add the sliced onions to the pan, scraping any bits from the bottom of the pan to incorporate the flavors into the onions. Saute until the onions are golden, about 10-15 minutes. Add the chicken back to the pan, nestling into the onions. Pour broth over the chicken and bring to a boil. Reduce heat to low, cover and let the thighs cook for at least 45 minutes until they are fork tender and the meat easily releases from the bone.

Add the green beans and cover again for 5-7 minutes, until green beans are bright green and tender.

To serve, place a mound of fluffy quinoa into a shallow bowl. Place one chicken thigh on top, then spoon over the delicious broth, onions and green beans over the chicken.  Finish with a generous handful of freshly chopped parsley and mint.

Serve immediately. Serves 8.

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