Monday, January 14, 2013

Cauliflower Soup with Beet Chips

This was my first time making cauliflower soup. I am not a fan of cauliflower at all - so, it took me a long time, and a really good sale on cauliflower, to convince myself to try it out.
 
I can't believe what I have been missing! I guess I have a thing for those pureed veggie soups - I don't care for mushrooms either, but mushroom soup is one of my favorites. Huh. 

Well, this soup will definitely be making the rounds again soon. The girls literally drank it with a straw they loved it so much!

Cauliflower Soup with Beet Chips

Cauliflower Soup with Beet Chips

Ingredients:
2 tablespoons olive oil
1 large head of cauliflower, stem removed - florets roughly chopped
1 large onion, sliced or diced
1-2 carrots, peeled and diced, or a handful of baby carrots, diced
4-6 cups vegetable or chicken stock
1-2 cups of milk, optional
dash of nutmeg
salt and pepper to taste

Directions:
1. Heat olive oil in a large pot over medium-high heat. 
2. Add in cauliflower florets, onion and carrots and saute 4-5 minutes.
3. Pour in enough stock to cover vegetables. Bring to a boil, then reduce heat to simmer until vegetables are very tender - about 20 minutes.
4. Once vegetables are tender, transfer into a blender or use a immersion blender to puree vegetables.
5. Return to pot and add in a little milk to thin down the soup, if desired. Season to taste, with nutmeg, salt and pepper. 
6. Serve hot with a dash of nutmeg and beet chips.

Beet chips: Slice peeled beets very thin (1/8-inch) and pan fry in about 1/2-inch of vegetable oil over medium heat. Cook until bubbles are no longer released from the beets. Remove from oil and allow to drip and cool over a paper towel before using as garnish.

Saturday, January 12, 2013

Provo's "The Kitchen" - Indian Cooking Class

Earlier this week I was invited to attend an Indian cooking class at The Kitchen - part of a new series of cooking classes taught in Provo.

I am a sucker for Indian food - so I was so excited to attend!


What a fun night! Chef Felix Tai did such a great job of presenting this grandmother's authentic recipes while keeping us all involved and entertained.

 

This class would make for the perfect date night! Definitely bringing the hubs with me next time I go!


Chef Felix taught us how to make four different dishes - all of them so wonderful!


You'll come home from each class with all of the recipes that were taught and prepared, laughs, memories, and a full stomach!


Seriously, if you're in Utah Valley - you've got to check these guys out. The only problem is, they teach so many great classes, you'll have a hard time choosing with one to go to!

You can sign up for classes directly from their website:


Or, if you act quick - you can grab their Groupon for more than 50% off! $35 for a cooking class for TWO - including two full meals!

Instead of spending the same price on dinner for your next date night, make it the Kitchen night instead. You'll be glad you did!

Thursday, January 10, 2013

Prosciutto-Wrapped Asparagus

These are one of my favorite appetizers - they are so full of flavor and texture, go great alone or as a side dish, and are so easy to make!

Prosciutto-Wrapped Asparagus

Prosciutto-Wrapped Asparagus

Ingredients:
Asparagus
Cream cheese
Prosciutto (found with specialty meats in your grocery store)

Directions:
1. First, blanch your asparagus in boiling water to bring out its color. Cut off the dry ends of each spear, then boil for 1-2 minutes. Transfer the asparagus into a bowl of cold water, or run cool water over them in a colander to "shock" them - so that they cool and stop cooking.
2. Spread each slice of prosciutto with a little cream cheese. Then, wrap up 3-4 asparagus spears in the prosciutto, with the ends exposed.
3. Arrange spears on a lightly greased baking pan. Bake at 350 for about 10 minutes - or until the asparagus is tender.

Wednesday, January 2, 2013

Resolutions & Popcorn

Happy 2013!!

First things first - Congratulations Entry #14, Allyson H. - you won the Grandway Designer Apron Giveaway!! I know you'll love it.

Even though I usually forget about my New Year's goals sometime mid-February, I always write them.  I'm a list maker, and aside from it being somewhat therapeutic, its fun to plan the future - to plan for a better me. Here are a few of the things that I want to accomplish this year...
  • Learn how to make soap
  • Become a better photographer: Project 365
  • Design a font family
  • Teach a cooking class
  • Add a new pattern to my Etsy store every month
  • Un-addict myself to Diet Coke
  • Run a 5k 
  • Fit into my wedding dress (≥ -30 lbs) find me on MyFitnessPal: homemadetoast
  • Have [real] family photos taken (regardless of if the previous goal happens or not)
  • Quadruple last year's ht pageviews
  • Have a post reach 10k pins
  • Read to my kids everyday
I'm sure I'll add more to the list while I am still motivated, but for now- it's a good start.

I don't know why I didn't know that this was even a thing until a few months ago - microwave popcorn in a paper bag. No oil, no butter, no fancy air popper - just a paper lunch sack.

Microwave Popcorn in a Paper Bag

Microwave Popcorn in a Paper Bag
 
Pour about 1/3 cup popcorn kernels into a paper bag (I prefer yellow over white). Fold down the top of the bag about an inch, then fold over one more time. Microwave until the kernels pop about two seconds apart. (Ours takes about 1:40)

Microwave Popcorn in a Paper Bag

We like ours with just a little bit of salt. If we are feeling naughty, we'll drizzle a little melted butter and powdered ranch mix on top.

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