Soups and Appitizers, Vegetable, Vegetarian

Cauliflower Corn Chowder

Im trying, probably like most, to eat healthier these days. Smaller portions, more vegetables and lower fat. I love the new rice made from cauliflower and this simple chowder is hearty, healthy and satisfying. Using our friend cauliflower for the star of the party.

Easily made Vegan (suggestions added) my shown recipe includes bacon, chicken-broth and 1 %milk.

  • Small cauliflower stemmed and florets chopped
  • Small sweet onion chopped
  • Stalk of celery chopped
  • Med carrot cleaned and chopped
  • 1 small bag frozen sweet corn
  • 2 slices of bacon chopped (sub olive oil) V
  • 6 cups broth
  • Tsp better than bouillon chicken (V sub vegetable flavor)
  • 2 cups milk or coconut milk V
  • 2 T flour or 4 cornstarch V
  • Bay leaf
  • White pepper to taste

Cook bacon til partial done add vegetables less corn.

Cook until onion and vegetables just start brown. Stay close so they dont burn.

Add broth and bullion and simmer 10 min til soft.

Carefully with hand mixer or blender blend the veggies to desired texture. I like mine at a choppy texture larger than rice.

Return to pan-add corn and bay leaf bringing back to gentle simmer. Heat thru-

Sprinkle flour across top and mix in. If using cornstarch mix first with 1-4 cup water or broth and add.

Add milk( or coconut milk) and simmer to desired thickness.

Serve with garnish of parsley and croutons.

Hearty soup that is creamy, filling and satisfying.

breakfast, Entrees, Garden, Gluten Free, Dairy free, kitchen Tips, Traditions, Vegetable, Vegetarian

Morning Skillet Potatoes

img_5361

I am all about easy and fast these days.  Not just because if time but with us all cooking so much more-  we want to be useful with what we have as well as healthy and tasty.  My FAVORITE is baked potato night at home.  We do a big assembly line of toppings and you make your own.  I always bake two extra potatoes just in case there is company.  But we all know it’s for the easy morning skillet you can make with the left over spuds.  Simple-Fast and add a dippy egg on top and you have breakfast bliss. Enjoy!

Ingredients

  • Two good sized bakers potatoes-cooked
  • Mixed bell peppers Green, yellow, red chopped
  • Small sweet onion cleaned and chopped
  • 2 cloves chopped garlic fresh- heaping tsp Jarred
  • seasoned garlic salt to taste
  • two Tablespoons of Canola Oil
  • Black pepper
  • parsley garnish optional

Chop potatoes and place into a prepped heated to a sizzle(add salt to oil heating) hot deep skillet or cast iron with oil.

img_5352

Chop peppers and onions on top of potatoes and press down to start a bottom crust. Flat spatula flip as bottom browns about 3-4 minutes.  don’t let it burn- but should be good and crispy in 12 minutes.

Easy short cut- I like to have chopped peppers in easy grab bags in the freezer. Frozen peppers work great in this skillet.

img_5356

Serve as a yummy side to the star of the plate with a glorious runny egg on top.  Enjoy.

img_5357