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Wow! I've been a busy girl! As you've probably figured out by now, I usually don't take the time to prepare and make a huge meal with all the fixin's. This kind of happened on a whim. The soup was a definite, but then I was thinking "these potatoes I've been wanting to try would go good with this. And oh!!! I soooo need to make the sweet cornbread, too!" And here we are.
The soup and cornbread I've made before. The potatoes were a first and unfortunately I didn't watch them close enough and burned most of them, but that was my fault. The potatoes that were cooked just right were yummy and I would definitely recommend them, and they were super easy to make!
The soup is a more complicated dish, but worth the effort. Very tasty and reheats well. I would suggest adding garlic according to your taste. I think I added a tad too much garlic this time, and will reduce that in the future.
It's important to note that the soup is a puree, so you will need a food processor, a blender, or a hand mixer. I used a blender and if you do this, you have to hold that lid down TIGHT! The first time I made this, I got pureed soup all over the kitchen and myself, and a second degree burn or two. No joke!
Well, what are we waiting for! Let's break this down!
Aged White Cheddar and Roasted Cauliflower Soup
Ingredients:
- 1 head cauliflower, roughly chopped
- 3 cups vegetable or chicken broth
- 1 medium onion, diced
- 2 cups of aged white cheddar, shredded
- 1 cup milk or cream
- Olive oil
- Salt and pepper to taste
- 2 cloves garlic, chopped
- 1 teaspoon thyme
Step one: Preheat oven to 425. First we will need to roast the cauliflower so chop it up and find a bowl with a lid.
Step two: Place the cauliflower in the bowl and drizzle oil, salt, and pepper. Close the lid and make sure its secured tightly, and shake!
Step three: Place your tossed cauliflower on a cookie sheet and bake in the oven for about 15 minutes (cauliflower will start to brown).
Step four: Chop your onion. Grab a pot and put it over medium heat with some oil coating the bottom. Place your chopped onion in the oil and sauté for 5-7 minutes or until browned.
Step five: Add the garlic and thyme and sauté until fragrant (about 1 1/2 minutes). Pour your vegetable broth into the pot, deglazing it.
Step six: Let the broth simmer or kept on low until your cauliflower is finished. Once roasted thoroughly, add it to the pot and bring the pot to a boil, and then let simmer, covered, for 20 minutes.
Step seven: After 20 minutes has passed, it's time to puree the soup. I added mine to a blender but you may also use a processor or a hand mixer - whatever is easiest for you. (If you use a blender, be sure to hold the lid down TIGHT!). Pulse until you reach the desired consistency.
Step eight: Return the soup to the pot. If you haven't already shredded your cheese (if not already shredded), do so now. Add it to the pot and mix until melted.
Step nine: Add your milk or cream. Stir. Serve warm, and enjoy!
Link to recipe as found on pinterest: http://www.closetcooking.com/2012/02/roasted-cauliflower-and-aged-white.html
Roasted Potato Slices
Ingredients:
- 2-3 large potatoes
- olive oil
- salt and pepper to taste
- parmesan cheese
- Italian seasoning
Step one: Preheat oven to 425. Slice the potatoes very thin.
Step two: Find a bowl with a tight lid. Toss the potatoes with oil, salt, pepper, and Italian seasoning.
Step three: Spread out potato slices evenly onto a cookie sheet. Bake for 20 minutes.
Step four: After twenty minutes has passed, sprinkle the parmesan cheese on top of the slices and bake for an additional 5 minutes.
Serve and enjoy! Really simple recipe. Your slices should not be as dark as mine as long as you watch them closely! I burnt some (oops!).
Link to recipe as found on pinterest: http://www.plainchicken.com/2010/04/easy-oven-roasted-potatoes.html
Sweet Corn Bread
Ingredients:
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 3 teaspoons baking soda/powder
- 1 egg
- 1 cup milk
- 1/3 oil
Step one: Preheat oven 400 degrees. In a mixing bowl, mix together the flour, cornmeal, baking powder, sugar, and a pinch of salt.
Step two: Stir in your egg, milk, and oil. Mix until the consistency is smooth.
Step three: Place in greased round pan. Bake for 20-25 minutes. Serve and enjoy!
The cornbread is good for about a day to day and a half after you cook it, but leave it out and don't place it in the fridge.
I found this recipe on pinterest, but apparently didn't pin it? So I don't have a link, but it's delicious and you should absolutely try it if you love corn bread. Or just bread. Who else is a bread-lover like me?
Anyway, this was quite the hearty meal, and thoroughly enjoyed by both of us, and made me feel very accomplished.
