Tag Archives: Comfort Food

Curried Carrot Soup

To give this carrot soup a little kick, try adding curry and a little cayenne pepper.  The original recipe does not include the added milk… but, I can’t imagine carrot soup without a little creaminess to it.  You can use fat free milk, if you want.

Carrots are used to thicken soups, sauces and can even be incorporated into baking instead of fat.  I won’t be trying that, but I thought you’d like to know.

Helga

Curried Carrot Soup

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Cauliflower Soup

With the Holiday Season behind us, as we start the New Year we want uncomplicated comforting recipes and better yet, healthy ones that will help us with what I am sure most of us have made one of our resolutions: eat healthier meals.

This Cauliflower Soup is a breeze to make, and with the cold weather still very much upon all of us it is a comforting recipe indeed.

Cauliflower Soup

Cauliflower Soup

Yields: 8 cups of soup
Recipe from About.com

Ingredients:

 1 Tbsp. butter, plus 2 Tbsp. for optional garnish
1 onion, roughly chopped
1/2 tsp. salt, plus more to taste
2 cloves garlic, chopped
1 head cauliflower, chopped
2 cups chicken or vegetable broth
1/2 tsp. freshly ground white pepper
1/4 tsp. freshly grated nutmeg
2 cups low-fat milk

Preparation:

  1.  In a large pot over medium heat, melt 1 Tbsp. butter. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.
  3. Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).
  4. Stir in pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
  5. Add milk and cook over medium-low heat until hot.

Cauliflower Soup

Cauliflower Soup

Scalloped Potatoes

This is a classic-all american side dish. Jake absolutely loves Scalloped Potatoes and I didn’t want to make them out of a box. There’s something about homemade that talks to me :) I found this recipe and it came out delicious. I really encourage you to try this! Specially if you have company over… You’ll get amazing raves for this one! I strongly recommend getting a mandoline to slice the potatoes. It makes it easier for you – I still need to get mine.

Scalloped Potatoes

Scalloped Potatoes

Recipe by Browned Eye Baker
Yield: 8 to 10 servings

Ingredients:

2 tablespoons unsalted butter
1 small onion, minced
2 garlic cloves, minced
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons salt
½ teaspoon ground black pepper
4 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 cup shredded cheddar cheese (about 4 ounces)

Directions

  1. Heat oven to 350 degrees F.
  2. Meanwhile, melt butter in large Dutch oven (or large, heavy-bottomed saucepan) over medium-high heat until foaming subsides, about 1 minute.
  3. Add onion and saute until it turns soft and begins to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds.
  4. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to a simmer. Cover, adjusting heat as necessary to maintain a light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
  5. Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to a 3-quart gratin dish and sprinkle with cheese.
  6. Bake until the cream has thickened and is bubbling around sides and the top is golden brown, about 20 minutes.
  7. Cool for 10 minutes before serving.

Scalloped Potatoes

Scalloped Potatoes

Scalloped Potatoes

Scalloped Potatoes

Scalloped Potatoes

Scalloped Potatoes