Roasted Cauliflower and Aged White Cheddar Soup

Three important words.

Aged.

White.

Cheddar.

Oh, and Tillamook.

I guess that's four. Oops.

I highly recommend Tillamook Vintage White Extra Sharp Cheddar in this recipe (or in any other possible way you may want to use cheese)! It has long been a favorite of mine...in fact, if the truth be told, when hubby and I were engaged, he gave me a 2 lb. block of Tillamook Vintage White Extra Sharp Cheddar (would TVWESC be a good acronym?) for our first Valentine's Day! Now before you cleverly protest that that's awfully cheesy let it be known that I was extremely pleased to find that my man already knew me so well. I was ecstatic to have a whole 2 lb. of that incredibly sharp goodness to myself and he knew it!!

So anyway, back to the soup. Were we ever talking about soup? Oh, well, we should have been. This soup is amazing.

Almost unreal. Especially since it contains a vegetable I never eat! Again, like the broccoli incident, I think that roasting worked it's magic on the cauliflower. Along with the aforementioned cheese of course.

In any case, hubby (who is not in the broccoli-lover's club by any means) loved it as much as I did- we pretty much slurped up the whole pot of it. Yes, all four servings. Hey, it's veggies, right?

Oh, and also! I got these adorable new soup mugs on our recent trip to Wallowa Lake- one of the gift shops there carried my dining set brand in a beautiful variety of colors. I fell in love with the blue soup mugs and I think they go beautifully with my cream colored plates, don't you?

Roasted Cauliflower and Aged White Cheddar Soup

(printable version)

adapted slightly from Closet Cooking

serves 4

1 head of cauliflower, cut into small florets

2 TB olive oil

salt and pepper

1 TB oil

1 med. onion, diced

2 cloves garlic, chopped

1 tsp thyme

3 cups chicken broth (or veggie broth, if you prefer)

1 1/2 cups aged white cheddar (Tillamook recommended)

1 cup milk or cream (I used a combination of both)

salt and pepper

6-8 slices bacon

Preheat oven to 400. Toss cauliflower florets in oil along with salt and pepper to taste. Arrange in a single layer on baking sheet. Roast 20-30 min., stirring halfway through, or until cauliflower is browning.

Heat the 1 TB oil in a large saucepan on med. heat. Saute onion 5-7 min. or until tender. Add garlic and thyme and saute until fragrant, about 1 min.

Add broth and cauliflower, bring to a boil, reduce heat and simmer, covered, about 20 min. (Slow cooker option: at this point, move onion/garlic mixture to slow cooker. Stir in broth and cauliflower, cook on low 4 hours or until cauliflower is tender...continue to follow regular directions). Meanwhile, cook bacon until crisp, if desired, and crumble.

Puree with a stick blender until soup reaches desired consistency. Mix in cheese and let it melt, adding salt and pepper to taste.

Stir in milk or cream and cook until hot if necessary. Stir in about half the bacon.

Garnish with reserved bacon.

Crock-pot Pumpkin Applesauce

Hubby and I recently went fruit picking! We love a spot in Spokane called Greenbluff, which is home to over 40 small family owned farms- not only are the farms beautiful and often quaint, but you are treated to a lovely view of the valley from the top of the bluff! Last summer we picked strawberries, cherries, raspberries and pumpkins. This summer we picked strawberries and cherries. In early September we made our way to the bluff to score some end-of-the-season peaches as well as some early apples (Honeycrisp)! We ate many of the peaches fresh (they were so good!) and I froze enough to fill over a gal. freezer bag to put in our smoothies we enjoy every Sunday night. I used some of the apples for the delicious Caramel Apple Crumble Bars and then I made this amazing applesauce!

The particular flavor of the applesauce will of course depend on the type of apple you choose (I hear a variety is best!), but the addition of cinnamon and some smooth pureed pumpkin is sure to win the approval of your tastebuds no matter what you use! I found that the Honeycrisp apples provided a perfect pairing of sweet and tart.

I also got to use a fantastic gadget that was a Christmas present from my in-laws- an apple peeler! If you don't own one of these, I highly recommend them! This particular one has the ability to peel, core and slice at the same time- truly a time saver! If peeling apples keeps you from baking pies, making applesauce, etc, consider this a good investment (only about $20). It will change your life. :)

Crock Pot Pumpkin Applesauce

(printable version)

adapted from Stockpiling Moms

makes...a lot. :)

8 apples, peeled, cored and sliced

2 tsp lemon juice

5 tsp brown sugar

2 cinnamon sticks

approx. 1 cup pumpkin puree (canned or fresh)

Combine all ingredients in crock pot. Cook on low about 6 hours, stirring occasionally. Remove cinnamon sticks and blend using stick blender to reach desired consistency. Store refrigerated, up to two weeks, or freeze.

25 Fabulous Recipes for Fall

Today is one of those days when I can readily accept that it's fall. The sun peeks out long enough to highlight the changing hues, but grayish clouds are skittering across the sky, pushed by a blustery wind that is quickly relieving all the ash trees of their gorgeous golden leaves. As I walk to the post office, my hair blows in my face and the leaves swirl and dance into piles by the sidewalk. I enjoy a cup of coffee, turn on a bit of heat, and don my jeans and my new purple sweater. Hello, fall- you've done it again.

Fall is a wonderful time for cooking- there are so many delicious ingredients that are fresh- not the least of which are pumpkin and apples, of course! We also move back toward comfort foods, soups, pastas and homemade goodies. If you are in need of some fresh inspiration, look no further than this list of 25 fabulous fall recipes!

Side Dishes

Spiraled Squash and Potato Bake

1) Cheesy Zucchini Rice

2) Famous Dave's Sweet Corn Muffins (Copycat Recipe)

3) Spiraled Squash and Potato Bake

Soups

Butternut Squash and Carrot Soup

4) Beefy Cabbage Soup

5) Beefy French Onion Soup

6) Butternut Squash and Carrot Soup

7) Chicken and Barley Soup

8) Chicken Stew

9) Chicken Tortilla Soup

10) Ham and White Bean Soup

11) Ham and Wild Rice Soup

12) White Chicken Chili

Entrees

Butternut Squash and Sweet Potato Lasagna

13) Autumn Chopped Salad

14) Butternut Squash Pizza with Chicken and Caramelized Onions

15) Butternut Squash and Sweet Potato Lasagna

16) Fall Pork Chop Skillet

17) Penne with Creamy Pumpkin Sauce

18) Pumpkin Macaroni and Cheese

Desserts

Caramel Apple Crumble Bars

19) Apple Pie Bars

20) Candy Corn Sugar Cookies

21) Caramel Apple Crumble Bars

22) Mini Apple Crisp

23) Pumpkin Snickerdoodles

24) Soft Ginger Cookies

25) Spiced Baked Cake Donuts

Classic Eggs Benedict with Low-Cal Hollandaise

I know what you're thinking. Low-Cal hollandaise? Why would you do such a thing??

Let me explain. Do you have any idea how much butter is in hollandaise sauce? Seriously, it's pretty scary. I mean, to-die-for-delicious scary, but also roll-me-away-from-the-table-get-me-a-triple-bypass-now scary. SO.

I bring you a rather tasty (though surely unfit for the taste buds of true hollandaise connoisseurs) alternative. A low calorie hollandaise. One which means you don't have to shun the goodness of Eggs Benedict altogether, but may quite comfortably indulge with minimal guilt.

So, point being made, enjoy your full calorie real hollandaise on special occasions, but stash this recipe to keep cravings at bay with a clear conscience.

You're welcome.

By the way, this was my very first attempt at poaching eggs! I must say, it was an enchanting process and came off with great success! You may have your own method already, or you may want to try google for your preferred method, but I used the fairly common route of simmering in vinegar and water. Worked great, the eggs were beautiful, and there was no vinegar taste.

Classic Eggs Benedict with Low-Cal Hollandaise

(printable version)

sauce recipe from Eating Well

serves 2

4 eggs

1/4 cup white vinegar

4 English muffins, split

4 slices thick sliced Canadian bacon

1 TB butter

3/4 cup non or low-fat buttermilk, divided

1 TB cornstarch

1/2 tsp salt

pinch cayenne pepper

1 egg, lightly beaten

1 TB lemon juice

To poach eggs, break each egg carefully into separate small bowls or ramekins. Fill pot with at least 2 in. water. Bring to a boil. Stir in vinegar and reduce heat to a gentle simmer (water should be steaming and small bubbles coming up from bottom). Submerging the lip of each bowl into the water, gently slide eggs in, one at a time. Stir carefully to create a gentle whirlpool effect. Cook 4 min. for soft set, 5 min. for medium and 8 for hard. Remove using a slotted spoon and drain on a clean towel.

Meanwhile, make sauce. Melt butter over low heat in a saucepan. Cook until butter turns golden, 30-60 sec. Pour into a small bowl and set aside.

Whisk 1/4 cup of buttermilk, cornstarch, salt and cayenne in saucepan until smooth. Whisk in egg and remaining buttermilk. Set pan over med. heat and cook the sauce, whisking constantly, until it comes to a simmer. Whisk and cook 15 sec. Remove from heat and stir in lemon juice and reserved butter.

Toast English muffins. Heat bacon in frying pan. To assemble: butter muffins if desired. Top with bacon. Place one poached egg on each half of the muffin and pour desired amount of sauce on top. Enjoy!

Baked Chicken and Spinach Flautas

What is the difference between a flauta and a taquito?

If you're looking at the pictures and thinking, gee, I have no idea, then you're in good company.

I had no idea either, so I googled it, of course!! From where we stand, there's really no difference. The terms are interchangeable.

However, if you live in the regions of the world from whence we were blessed with such foods, you may know that a flauta is usually made with a flour tortilla and a taquito is usually corn. Also there are some questions of size, but we won't go into that.

For all practical purposes, there really isn't a difference.

And even if there is, who really cares what you call it as long as it's crispy and has cheese oozing out of it? Am I right??

Sooo...pick a name out of a hat and enjoy this yummy and healthy Mexican-cuisine inspired appetizer/dinner!

Baked Chicken and Spinach Flautas\

(printable version)

adapted slightly from Healthy-Delicious

makes about 10 flautas (serves 3-4)

1 lb. chicken breast or thighs (or pre-cooked, shredded equivalent- those rotisserie chickens would be great here!)

16 oz. chicken broth

2 cups water

1 tsp paprika

1 tsp salt

1 tsp garlic powder

1 tsp cumin

1 tsp chili powder

1 Jalapeno pepper, minced (I used canned pickled jalapenos since they are less hot)

3 cups fresh baby spinach, chopped

10 soft taco size flour tortillas

6 oz. good melting cheese, shredded (I used a mozzarella blend)

cooking spray (or oil) and additional salt

Preheat oven to 450.

If using uncooked chicken, chicken pieces in deep pan and cover with broth and water. Bring to a boil, then reduce to a simmer and cook for 10 min. or until chicken is no longer pink. Remove from liquid and shred. Mix chicken with seasonings.

Pour out all but 1/4 cup of the cooking liquid. Add jalapeno and spinach and cook over low heat 2-3 min. or until spinach is wilted.

To assemble, spread about 1 TB of the chicken mixture along one edge of a tortilla. Repeat with spinach and cheese. Roll up and place seam side down on a greased baking sheet. Repeat with remaining ingredients. Spray tops of flautas with cooking spray or brush with oil then sprinkle with salt, if desired.

Bake 10-15 min. or until crispy, turning if needed to brown evenly. Serve with salsa and sour cream if desired!

Caramel Apple Crumble Bars

Are there two things that say "Fall is coming!!" more than apples and caramel? Together? I think not.

Every year I struggle with the fact that summer is waning and fall is moving in.

Even now, as I write about a delectable fall treat, the war wages! It doesn't help that it's still about 80 degrees outside.

And hey people! Fall isn't officially here until Saturday!

Maybe you're welcoming fall with arms wide open, already stirring the soup kettle, scouting out the pumpkin patches, lighting up your apple scented candles and drizzling caramel and/or shaking cinnamon on everything imaginable.

But, if you're like me and you need something to get you in the mood for crisp cool nights, boots, pumpkin lattes and spiced cider, here's a surefire recipe. Watch out! It'll be here before we know it.

Caramel Apple Crumble Bars

(printable version)

adapted from Annie's Eats

makes about 16 bars

Filling:

2 TB unsalted butter

4 large (or 5 med.) apples, peeled and sliced

3 TB sugar

3/4 tsp cinnamon

dash of nutmeg

9 oz. caramel candies, unwrapped

2 TB heavy cream

Dough:

1 1/2 cups flour

1 cup old fashioned oats

1/3 cup sugar

1/3 cup brown sugar, lightly packed

3/4 tsp baking powder

1/2 tsp salt

1/4 tsp cinnamon

12 TB cold butter, cut into small pieces

1 lg. egg yolk

1 tsp vanilla extract

Preheat oven to 375. Line a 9x9 in. baking pan with foil or parchment paper. Grease.

To make the filling, melt the butter in a large skillet over medium heat. Stir in the apple slices, sugar, cinnamon and nutmeg. Cook, stirring occasionally, until the apples are golden brown and caramelized, about 15 min. Remove from heat.

Meanwhile, prepare the dough. In a medium mixing bowl combine flour, oats, sugars, baking powder, salt and cinnamon and stir to blend. Add in the butter and cut into the dry ingredients using a pastry blender until the mixture resembles a coarse meal. Add in the egg yolk and vanilla and stir with a fork just until a crumbly dough begins to form. Transfer about two thirds of the dough to the foil lined pan and press down into an even layer. Bake until light golden, about 12-14 min.

While the base is baking, combine the caramels and cream in a saucepan set over medium heat. Melt the caramels, stirring occasionally, until the mixture is totally smooth. Remove from heat. Once the base layer is baked, pour the caramel over the top. Layer with the cooked apple slices. Crumble the remaining dough over the apple slices.

Bake 22-25 min. or until the top is golden brown. Transfer the pan to a wire rack to cool.  Let cool completely before slicing and serving.

Chicken Orzo Skillet

I present to you: another delicious skillet supper!

This tasty dish is full of flavor and healthy ingredients- tender chicken, white beans, orzo pasta, roasted broccoli and stewed tomatoes. All easy to prepare and even easier to enjoy!

Tip: Heating up leftovers the next day, I topped my helping with a handful of grated cheese...definitely an upgrade!

Chicken Orzo Skillet

(printable version)

adapted from Taste of Home

serves 6

1 cup uncooked orzo pasta

1 lb. chicken breast, cubed

3 tsp. olive oil, divided

3 garlic cloves, minced

2 cans stewed tomatoes, cut up

1 can cannellini beans

1 1/2 tsp Italian seasoning

1/2 tsp salt

about 2 cups fresh broccoli florets, roasted (for instructions on roasting broccoli, click here)

Shredded mozzarella cheese, if desired.

Cook orzo according to package directions. Meanwhile, cook chicken in 2 tsp oil over med-high heat for 6-7 min. or until no longer pink. Remove to a plate and keep warm.

In the same skillet, cook garlic in remaining oil for 1 min. Add tomatoes, beans, seasoning and salt. Bring to a boil. Stir in broccoli and chicken and heat through. Drain orzo, stir into chicken mixture. Top with cheese, if desired. Enjoy!