Loaded Cauliflower Soup

From Delish. 

This was delicious! Perfect for a cold winter's night and low in carbs too. It could always use more bacon. I did add some shredded cheddar in at the end. Delish!

Ingredients:

2 heads cauliflower, cut into florets

2 tbsp. olive oil

kosher salt

Freshly ground black pepper

6 sprigs thyme, divided  

4 slices bacon

1/2 large onion chopped

2 cloves garlic, minced

1/4 c. white wine

6 c. low-sodium chicken broth

1 bay leaf

1 1/2 c. heavy cream

Shredded cheddar, for garnish

Chopped chives, for garnish

1. Preheat oven to 425°. Divide cauliflower between two large baking sheets. Drizzle each baking sheet with a tablespoon of olive oil and season with salt and pepper. Toss to combine and scatter 4 thyme sprigs on top.
2. Bake until cauliflower is golden and tender, about 20 minutes.
3. In a large pot (or dutch oven) over medium heat, cook bacon until crispy, about 8 minutes. Drain cooked bacon slices on a paper towel-lined plate, reserving fat in the pot, then chop bacon into small pieces.
4. Add onion to bacon fat and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, another minute, then pour in wine. Cook until wine has mostly reduced down, about 2 minutes.
5. Add roasted cauliflower to the pot and pour over chicken broth. Add bay leaf and remaining thyme sprigs. Bring mixture to a boil, reduce heat, and simmer until the cauliflower is falling apart, about 20 minutes. 
6. Remove bay leaf and thyme sprigs from soup. Using an immersion blender, purée soup until smooth. (Alternatively, you can use a blender. Let mixture cool for 5 minutes then fill the blender halfway. Cover with the lid, but leave one corner open, then cover the lid with a kitchen towel to catch splatters. Pulse until smooth. Repeat as many times as necessary. Return puréed soup to dutch oven.)
7. Season to taste with salt and pepper then stir in heavy cream. Serve warm with cheddar, chopped bacon, and chives.

Chicken Tikka Masala

From Tasty Thin

On my on-going quest to be gluten-free (wheat & yeast allergies recently confirmed) and trying the Whole30 diet last year...and trying to be more adventurous with my recipes, I tried this. It was delicious! Super easy in the Instant Pot too (crock pot instructions at the end). I serve with jasmine or cauliflower rice. Enjoy!

Ingredients

• 2 lbs boneless skinless chicken breast
• 1 small onion, chopped
• 1/2 yellow bell pepper, chopped
• 2 tablespoons butter or ghee for Whole30
• 1 teaspoon cumin
• 1 teaspoon coriander
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (or more to taste)
• 1 1/2 teaspoon sea salt
• 15 oz can diced tomatoes
• 1/2 cup full fat coconut milk
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger

Instructions

• Set your Instant Pot to Saute.  Add butter, onion, and yellow peppers and cook for 3-4 minutes until veggies start to soften.
• Add garlic, ginger, spices and salt and cook for an additional 1-2 minutes. 
• Add tomatoes and coconut milk and stir well to combine.  Place chicken on top of mixture.  Close the lid and set to Poultry (or Manual setting for 15 minutes).
• When cycle is complete, remove chicken and shred.  Using an immersion hand blender, puree the sauce.  Add the chicken back to the sauce and adjust seasoning to taste.

For the Slow Cooker

• Combine onion, yellow pepper, spices, salt, tomatoes, and coconut milk in a slow cooker.  Place chicken on top.  Cook on High 3-4 hours or Low for 6-8 hours.  Remove chicken and shred.  Puree sauce using an immersion hand blender and return chicken to the slow cooker. 

Calories: 280kcal | Carbohydrates: 6g | Protein: 33g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 862mg | Potassium: 792mg | Fiber: 1g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 28.1mg | Calcium: 41mg | Iron: 2.3mg

Sausage Stuffed Squash

from Tasty

Ingredients:
2 Small - Medium Acorn Squash (or 1 Large)
1 Chopped Onion
2 Chopped Stalks Of Celery
1 Tbsp. Olive Oil
1 Tsp Salt
1 Tsp Pepper
1 Tsp Fresh Rosemary
3 Chopped Cloves Of Garlic
1/2 lb Sausage
1 Chopped Apple
1 Cup Of Panko Breadcrumbs*
1/2 Cup Parmesan Cheese*

Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity). Slice the squash in half, scrape out seeds to create individual bowls for the stuffing. Drizzle each squash half with olive oil, salt, and pepper, and roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.

While squash is roasting - in a large fry pan over medium heat - heat oil and add onion, celery, salt, pepper, and rosemary. Cook until onions begin to soften. Add garlic and sausage, until sausage is browned on all sides. Add apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.

Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture. Return to oven for 20 minutes - adding a sprinkle of parmesan cheese to the top for the final 5 minutes. 

*remove breadcrumbs & parmesan to make Whole30 compliant - as long as you're using approved sausage!

Creamy Tortilla Soup

It was chilly yesterday & I was in the mood for soup. There were several candidates but this one won! It did not disappoint.  Originally this calls for chicken but I was looking for a vegetarian option. Yum.

Ingredients
1Tbsp canola oil
1 1/2 cup chopped yellow onion (1 medium)
1 Tbsp finely minced garlic (3 cloves)
1 jalapeno, seeded & chopped (1/4 cup) *I omitted this
1 (32oz) carton low-sodium chicken broth
1 tsp of each chili powder, cumin & paprika *I was out of chili powder so used a dash of cayenne
Salt & pepper to taste
1 (15oz) can diced tomatoes with green chilies
1 1/3 cups milk
1/3 cup masa harina *I couldn't find this so used corn meal instead
1 (15oz) can black beans, drained and rinsed
1 (15oz) can pinto beans, drained and rinsed
1 cup frozen corn
2/3 cup heavy cream
1/4 cup sour cream *I omitted this

For serving: shredded cheese, sour cream (or greek yogurt), diced avocados, cilantro, lime wedges, tortilla chips

Heat canola oil in a large pot over medium heat. Once hot, add onion & jalapeno & saute 3 minutes, adding garlic during last 30 seconds of sauteeing. Add chicken broth, chili powder, cumin, paprika and season with salt & pepper to taste. Bring to a gentle boil, 15 minutes or so (this is where you'd add the chicken)

Add diced tomatoes with green chilies to pot. Then measure milk & whisk in the masa harina until well blended. Pour mixture into pot & cook, stirring frequently, until mixture boils and thickens slightly (it won't thicken much). Add black beans, pinto beans & corn. Stir in cream and sour cream and cook til heated through.



Perfect cozy meal for a cool evening!

Gluten Free Vegan Pancakes

From MOMables.com

Gluten Free Vegan Pancakes

 Since I'm trying this Gluten Free thing, I'm trying to find things that I can make/bake that still make me happy. While these pancakes are not like....um, REAL pancakes, I liked them & I knew they were super healthy for me. The batter is very runny (I did  not mix these up right according to the recipe...) but that was okay. I just made them smack in the middle of my griddle one at a time and they turned out more like thin Swedish pancakes (which ironically I can NEVER get to turn out thin enough!). I enjoyed these more the next day when I spread them with strawberry cream cheese & ate them in my lunch! Yum! I'm planning on making a batch (sans syrup) to take camping so I can use them more like tortillas than pancakes. Enjoy!

Serves: Yields 10-12 4" Pancakes

Ingredients

• 1 cup of gluten free all-purpose flour
• 1 tablespoon ground flax seed (flax meal)
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons maple syrup (or sugar, honey)
• 1 teaspoon vanilla
• ¼ cup of unsweetened applesauce
• 1 cup of milk (or non dairy)

Instructions

1. In a medium size mixing bowl, sift together flour, flax meal, baking powder, cinnamon, and salt.
2. In a separate bowl, combine maple syrup, vanilla, applesauce, and milk. Slowly mix in half of the liquid into dry bowl, stirring continuously, and the rest ¼ cup at a time to avoid a runny batter (not all gluten free mixes are the same see note below). Mix until you get the lumps out of the batter. You don't want it to be too thick or too runny. There's a happy medium and 1 cup + 2 isn tablespoons should be just about right.
3. On a greased, heated griddle over medium heat (or pan on your stovetop), begin to cook pancakes about a ¼ cup of the batter for each one.
4. Cook 1-2 minutes until they start to bubble around the edges, and flip. Cook for another 1-2 minutes. Remove from pan and serve.

Oriental Salad with Ramen Noodles

From Busy Mom Recipes
via My Mom :)

Oriental Salad

1 bag of cole slaw

1 bag of broccoli cole slaw (shown below)

1 pkg. Oriental ramen noodles **see the recipe for homemade Oriental flavor!

1 small bag of slivered almonds

cashews or peanuts (optional)

Dressing

1/2 cup canola oil

1/2 cup sugar

1/4 cup cider vinegar

2 TBS. soy sauce

Season packet from the Ramen noodles

Preheat oven to 300-degrees.

Line a cookie sheet with foil to save on clean up.

Spread the bag of slivered almonds over the foil.

Break up the uncooked noodles in the

packet of Ramen noodles and spread them

out with the slivered almonds.

Bake noodles and almonds

for about 12 minutes or until golden.

If you are making this ahead to serve the

salad later, allow to cool,

then seal in a ziplock bag until ready to toss salad.

While noodles and almonds are baking,

mix up the dressing.

I start by measuring the sugar,

then mixing in the oil so the sugar doesn't stick to

the oil in the measuring cup.

Stir all the ingredients together and

set aside until you're ready to toss salad.

To toss salad, add the cole slaw

and broccoli cole slaw to a large bowl.

Mix the slaws together.

Add the toasted almonds and Ramen noodles

and mix.

Add 1/2 cup cashews or peanuts

if desired.  I think the nuts really add flavor and crunch.

This day, I only had unsalted peanuts, but I prefer cashews

in this salad.

The dressing constantly separates,

so right before you add it to the salad,

stir well.

Then pour it quickly.

The salad will be tastier when marinated

with the dressing for one to two hours before serving.

If you bring this salad to a potluck,

they'll EAT IT UP!

I have only ever used just 2 bags of broccoli slaw for this. I LOVE IT SO MUCH. I'm not a huge cabbage fan.

I also omit the extra nuts....but I'm sure it'd be good (I usually just don't have them).

I could eat this salad every day. I love it so much. 

Homemade Oriental Ramen Flavoring (ie: NO MSG!!)

From Mix It Up

Ramen Noodle Seasoning Mix (Single Use)

1 teaspoon nutritional yeast
1 teaspoon dried chives
½ teaspoon salt
¼ teaspoon sugar
¼ teaspoon dried onion flakes


I use this for the incredibly addictive Oriental Salad with Ramen Noodles. Primarily so I don't get that yucky MSG aftertaste. I think it works great. I've only used it with onion powder though as I am out of onion flakes. You can buy nutritional yeast at your local co-op.