Recipes

KNR, p. 304 “Cauliflower Soup”

Cauliflower is in season and since we love it, we bought a bunch and started cooking. See the Roasted Cauliflower recipe here. Sometimes we serve the soup in bread bowls (the photo in the recipe section below shows a pretzel bread bowl) and sometimes in soup bowls with cornbread on the side. Either way, we enjoy it throughout January and February when the cauliflower heads are plentiful in the grocery and totally fresh.

Cauliflower Soup

Sheila & Charlie Kerrian
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Soup
Cuisine American
Servings 4

Equipment

  • 4 quart pot
  • Large food processor

Ingredients
  

  • 1 Tablespoon avocado oil
  • 1 cup chopped celery, 1/4" pieces
  • 1 cup chopped carrots, 1/4" pieces
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cups vegetable broth
  • 1 cup whole milk
  • 4 cups roasted cauliflower
  • 1/2 teaspoon chopped green onion per serving for garnish
  • 1/2 teaspoon diced carrots per serving for garnish
  • pretzel bread bowls

Instructions
 

  • Use 4 quart pot.
  • Place avocado oil in pot on medium heat.
  • Add celery, 1 cup carrots, sea salt, garlic powder, and onion powder to pot.
  • Stir frequently and cook on medium heat until celery is translucent - about 10 minutes.
  • Add vegetable broth, stir, and bring to boil - about 5-6 minutes.
  • Add whole milk and simmer 10 more minutes.
  • Add roasted cauliflower and stir, reserving 1-2 florets per serving for garnish.
  • Heat through for 2-3 minutes.
  • Pour heated mixture into food processor and puree for 2-3 minutes until creamy.
  • Pour into bread bowls or soup bowls.
  • Garnish with green onion, diced carrots, and cauliflower florets and serve warm.

Notes

Add additional 20 minutes for prep if roasting cauliflower same day as making the soup.

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KNR, p. 303 “Roasted Cauliflower”

Roasted Cauliflower

Sheila & Charlie Kerrian
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American
Servings 2

Equipment

  • 2-quart pot
  • colander
  • large bowl
  • cookie sheet with sides
  • parchment paper

Ingredients
  

  • 4 cups cauliflower florets
  • 3 Tablespoons melted butter or margarine
  • 1 teaspoon spicy brown mustard (Gulden's)
  • 1/2 teaspoon powdered garlic
  • 1/2 teaspoon fine sea salt

Instructions
 

  • Heat oven to 400.
  • Bring water to boil in two-quart pot.
  • Prep cauliflower by removing outer leaves and any discolored florets.
  • Remove core and divide head into two inch sized florets, about 4 cups.
  • Place florets into boiling water and boil for 3-4 minutes, until just fork tender.
  • Immediately remove florets from water with slotted spoon, place in colander, and drain.
  • Place drained florets into large bowl.
  • Toss with butter, mustard, garlic, and sea salt until evenly coated.
  • Place parchment paper on cookie sheet with sides.
  • Evenly distribute coated florets in single layer on the parchment paper and bake for 5-6 minutes.
  • Flip florets and bake for another 5-6 minutes or until golden brown on edges.
  • Serve hot.

Notes

Bonus: Sheila uses this recipe as a base for making cauliflower soup. Stay tuned for that one!
Keyword Vegetable

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KNR, p. 297 “Tuna Croquettes”

We acquired about 20 family-sized cans of amazing canned tuna that originated in the Azores – islands 850 miles from the coast of Portugal. The sea surrounding the nine islands is abundant with dozens of varieties of fish, some of which are only served locally. But, lucky for us, Portuguese tuna is shipped globally. After eating some on vacation, we made sure we always have the deeply flavorful fish on hand.

 

One of the recipes we created is this easy croquette, cooked in a pan on top of the stove for a quick lunch or light dinner. Portuguese tuna may not be available everywhere, but your favorite brand of chunk light tuna (not Albacore) will work just fine.

Tuna Croquettes

Sheila & Charlie Kerrian
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cuisine American
Servings 4

Ingredients
  

  • 2 12 oz cans chunk light tuna
  • 3/4 cup garlic and herb Progresso bread crumbs
  • 1/2 cup diced celery
  • 1 large egg, lightly beaten
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon sea salt
  • 1/4 cup mayo
  • 1/2 Tablespoon Gulden's mustard
  • 1 teaspoon avocado oil (or favorite frying oil) to coat pan

Instructions
 

  • Drain the tuna. Place all the tuna into large bowl.
  • Add bread crumbs, celery, beaten egg, onion powder, sea salt, mayo, and mustard to the tuna, and mix together completely.
  • Divide into 4-5 patties.
  • Brush frying pan with avocado oil and arrange patties evenly spaced in pan. Cover pan with lid and cook on medium heat.
  • Brown each side (about 5-6 minutes each side) to doneness you prefer.
  • Serve with a salad and chips, or with sliced tomato in a sandwich.

Enjoy!

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