lentil coconut soup

usually when i try out a new recipe, i only make half in case it doesn't turn out. i am so glad i made the full batch this time. my 1-year-old liked it too.

the original recipe is from delicious magazine, but i found the recipe at cook clean craft. i changed/added some ingredients to use what i had.
serves 6

8-10 bacon strips, cut into 1/2 inch pieces
1 tablespoon coconut oil or olive oil
1 carrot, diced
1 celery stalk, diced
1/2 onion, diced
3 garlic cloves, crushed or finely chopped (use fresh, it makes a big difference!)
1/8 teaspoon dried red chili flakes
1 cup red lentils, rinsed and drained (i used brown 'cause that's what i had)
4 cups chicken stock
1 can coconut milk, regular or light
1 lime cut into 6 wedges
cilantro, to garnish (i didn't bother with this, it's not my fav)

1. heat a large saucepan over medium heat and cook the bacon for 4-6 minutes until golden. remove from pan and drain on paper towel.
2. heat coconut oil or olive oil in the same saucepan over medium-low heat. add the carrots, celery, onion and garlic, cook for 2-3 minutes until softened. stir in the chili flakes and lentils.
3. add the stock and coconut milk, and simmer for 15-20 minutes or until the lentils are tender. remove from heat.
4. divide among serving bowls. top with bacon and garnish with cilantro leaves. serve with a lime wedge (squirt to taste) and some crusty bread.
   

slow cooker refried bean chili

Serves 8-10

I usually make this chili when I don’t know what to do with the leftover roast from Sunday dinner. I cut the recipe in half and substitute the shredded roast for the ground beef. The full recipe requires a 5 to 6 quart slow cooker.

2 pounds ground beef

1 cup chopped onion

2 15 ounce cans chili beans with gravy

1 16 ounce jar thick and chunky salsa (your preference of spiciness)

1 16 ounce can refried beans

1 cup beef broth

2 tablespoons chili powder

1 tablespoon cumin

2 tablespoons lime juice (I never put this in)

Optional toppings:

Sour cream, shredded cheese, diced green peppers, diced tomatoes, avocados, or corn chips.

In a large skillet cook beef and onion until meat is brown and onion is tender. Drain off fat.

In a 5 to 6 quart slow cooker mix the ground beef, chili beans, salsa, refried beans, broth, chili powder, and cumin. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Stir in lime juice at the end of cooking. This thick chili is great in bread bowls.

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.