KerriansKitchen

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. 204 “Chocolate Chip Pumpkin Muffins”

Sheila tried out a new muffin recipe. And the muffins have PUMPKIN in them. Big smiles here.  She said that these were for breakfast, but since I was hanging around for taste-testing duty, I had the first one for an afternoon snack. She made some with chocolate chips and without, and both types were great. Chocolate and pumpkin, though? Perfect together!

In case you were wondering? No bodies anywhere in the kitchen or dining room. I always check. 😉

Print
 

Chocolate Chip Pumpkin Muffins

Sheila Kerrian
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast, Snack
Cuisine American
Servings 6

Equipment

  • Standing mixer
  • Jumbo Muffin Pan

Ingredients
  

Topping

  • 3 Tablespoons   brown sugar
  • 2 Tablespoons pecans, chopped and ground
  • 1/4 teaspoon ground cinnamon

Muffins

  • 1/3 cup sunflower seed oil (or other nut oil)
  • 1 cup brown sugar
  • 2 large eggs      
  • 1 teaspoon pure vanilla extract 
  • 2 cups all-purpose unbleached King Arthur flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon sea salt
  • 1 1/4 cups organic canned pumpkin puree
  • 3/4 cup Ghirardelli semi-sweet chocolate chips

Instructions
 

  • Mix topping ingredients together and set aside.
  • Pre-heat oven to 375. Use standing mixer on slowest speed. Do not overbeat at any step.
  • Cream oil and sugar. Add eggs and vanilla and beat until just mixed.
  • Add flour, baking powder, baking soda, cinnamon, nutmeg, and salt, a little at a time and mix until evenly moistened.
  • Add pumpkin puree and mix until just blended. Add chocolate chips and stir with large spoon until evenly distributed throughout the batter.  
  • Divide mix evenly among 6 extra large greased, floured muffin tins (or use jumbo baking cup papers). Divide topping equally and sprinkle on top of the muffins, about 2 teaspoons each.
  • Bake 20-25 minutes in center of oven - until toothpick inserted into center comes out clean, muffins are springy to the touch, and lightly golden brown.

Let rest on cooling rack for five minutes, then enjoy!  🙂

 

 

 

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KN, p. 291 Portuguese Veggie Dish – Peppers and Zucchini

Our trip to mainland Portugal was a food adventure to be sure. We always ask for, but rarely get, all the special secrets for some of the dishes we try. BUT, a generous chef at a Porto bed & breakfast not far from the train station, shared this wonderful vegetable recipe with us.

 

Sheila replicated it at home, so we know the cook authentically shared her list of ingredients. We came up with the proportions ourselves, but after our usual trial-and-error tasting sessions, it now looks and tastes the same as the original to us. They served it at breakfast alongside the eggs and pastries, but we have enjoyed it at every meal of the day.

 

Portuguese Veggie Dish - Peppers and Zucchini

Sheila Kerrian
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Portuguese
Servings 4

Ingredients
  

  • about 1/2 cup (1 small) Carrot
  • 1/2 cup green Bell Pepper
  • 1/2 cup red Bell Pepper
  • 1/2 cup yellow (or orange) Bell Pepper
  • about 2 cups (1 medium) Zucchini
  • 1 Tablespoon Avocado Oil olive oil can be substituted, but the flavor will be quite different
  • 1 teaspoon Garlic, minced
  • 1 teaspoon Sea Salt
  • 1 teaspoon Onion Powder
  • 1/4 teaspoon dried Oregano

Instructions
 

  • Wash carrot, peppers, and zucchini.
  • Peel carrot, then cut into 3" Julienne strips, about 1/2 cup.
  • Remove seeds from peppers, then cut into 3" Julienne strips, about 1/2 cup each of green, red, and yellow peppers.
  • Peel zucchini, then cut into 3" Julienne strips, about 2 cups.
  • Place all veggies and avocado oil into large saute pan on medium heat.
  • Add garlic, sea salt, and onion, and toss with veggies and oil until well coated.
  • Cover and lower temperature, and simmer for 5 minutes, then stir.
  • Add oregano and toss with veggies.
  • Continue to simmer until crisp tender, about another 5 minutes.

 

 

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