cauliflower soup II: new and improved

i made this soup again last night and loved it even more than the other version. if i don't write this down now, i'll forget how i made it for next time.

1 head cauliflower, cut into 2 inch pieces
3 teaspoons granulated chicken bouillon
1/4 teaspoon garlic powder
1- 12 oz can evaporated milk
1 rounded tablespoon cornstarch
1/4 cup water
1 1/2 cups grated sharp cheddar cheese
1 cup grated pepper jack cheese
salt and pepper to taste

in a large pot, add the cauliflower and enough water just to cover. bring to a boil, cover with a lid and turn down to medium and simmer until the cauliflower is tender, about 10 minutes. remove from heat and allow to cool slightly. Puree cauliflower and water in a blender. (this may need to be done in 2-3 batches.) pour the puree into a large bowl.

meanwhile, in the same large pot, bring the evaporated milk, chicken bouillon, and garlic powder to a simmer on medium heat. combine the cornstarch and 1/4 cup water and whisk into the milk. cook for 2 minutes or until thickened. stir in the cauliflower puree and heat through. once the soup is hot, but not boiling, remove from heat and stir in the cheddar and pepper jack cheese (a handful at a time) until combined. add salt and pepper to taste.

cauliflower soup

i serve this spicy soup with bread sticks and a green salad for dinner during the winter months.

1 head of cauliflower cut into 1 1/2 inch pieces
3 cups low sodium chicken stock or broth
1 cup water
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon minced garlic
2 cups milk
1 cup shredded sharp cheddar cheese*
1 cup shredded pepper jack cheese*
salt and pepper to taste

in a large saucepan, add the cauliflower, chicken stock, and water. cover and bring to a boil. turn the heat to medium-low and simmer for 12-15 minutes, or until tender. remove from heat and allow to cool. ladle the cooked cauliflower into a blender and add some of the chicken stock. puree until smooth. (this can be done in two batches and you will probably use most, if not all of the chicken stock.) pour the puree into a bowl and set aside.

in the empty saucepan, melt the butter. stir in the garlic and flour. whisk in the milk gradually so no lumps form. over medium heat, bring the milk to a slow boil, stirring constantly until it thickens. continue to boil for 2 minutes more. turn the heat to low. add the cauliflower puree, shredded cheddar and pepper jack cheese one handful at a time, stirring each addition until it melts into the soup. season with salt and pepper. serves 5-6.

*do not use pre-shredded cheese; it won't melt.

baked ziti

i found this recipe in a family cookbook and on allrecipes.com. it looked so easy, i had to try it. of course i can't follow directions; i always end up adding a few extra ingredients. this ziti is so good, i think we all went back for seconds. and thirds...




baked ziti
serves 8-10

1 16 oz package ziti
2 (26.5 oz.) cans spaghetti sauce
6 oz. provolone cheese, sliced (i used shredded, and it turned out great)
6 oz. mozzarella cheese, sliced (or shredded)
1 1/2 cup sour cream, (i used a combo of light sour cream and homemade yogurt)
1 lb. lean ground beef
1 onion, chopped
1/4 teaspoon cayenne pepper, or to taste
1-2 cloves garlic, minced

cook pasta according to the package directions except subtract 2-3 minutes from the cooking time. drain. brown ground beef and onion in a large skillet. drain. add spaghetti sauce, garlic, and cayenne pepper and simmer for 15 minutes.

in a greased 9x13" baking dish layer the ingredients as follows: 1/2 of the cooked ziti, provolone cheese, sour cream (put it in a ziploc bag, snip the end and pipe it on), 1/2 spaghetti sauce, remaining ziti, mozzarella cheese, and remaining spaghetti sauce.

tightly cover the dish with foil. bake at 350 for 20 minutes, top with grated parmesan cheese and return to oven uncovered, until the cheese melts, about 5-10 minutes.