Working on recipes and new addition

Been a busy week.  Got a new puppy last weekend so that has taken up much of my time.  I have been working on some new recipes. Made muffins this morning, two different cauliflower crust pizzas, white chili and broccoli cheese soup.

Here are some pictures of my works in progress as well as some of Daisy my new puppy :)


Here are the pictures of the cauliflower crusts.  I made two different versions.  They turned out okay but not as crispy as I would like.  Will have to work on the recipes and cooking of them to get them just right. They may not look so good and have to be eaten with a knife and fork but they sure do taste good :)

White Chili cooking away on the stove top.

Broccoli Cheese Soup and my little helper :)

So this is what I have been up to this past week.  Will end the blog with a picture of Daisy and her new haircut :)

Le Creuset and recipe in development

This is my brand new Le Creuset Pot.  I finally had enough airmiles and I redeemed them to receive this pot.  I LOVE IT.  

To christen it I decided to make braised turkey thighs.  This is a recipe in progress and I will continue to work on it once the weather gets cooler.  Stay tuned.  Below are some photos of the dish.  The first is the browning of the meat and adding of ingredients then the lid went on and in the oven for nearly two hours. The final picture is the final product.

Brand new pot without the lid on it :)

Roasted Red Pepper Zucchini Bean Soup (Its vegan as well)

This is one of the easiest soups to make.  It only contains 6 ingredients. It is a very filling and delicious soup.

Chop the zucchini into chunks, then chopped the onions and the roasted red peppers.  

In a large stock pot add the vegetable stock.  I used Epicure Vegetable Bouillon Base and water.  Then add the chopped vegetables to the pot.  Then add the 3 cans of navy beans that have been drained and rinsed to the pot.  Stir everything together add pepper. I used Epicure Tuxedo Pepper Blend which is black and white pepper. Bring the soup to a boil then reduce the heat to low and cover until the zucchini is nice and tender.

Once the zucchini is tender carefully puree the soup with an immersion blender.  Taste for seasonings, adding more pepper and a pinch of sea salt if needed.

Dish the soup up in a bowl and add a drizzle of olive oil, if desired.  This soup is wonderful anytime of year but really good on those cold winter days or damp fall evenings.

INGREDIENTS:

5 Cups Chopped Zucchini

4 Cups Chopped Onions

1 Cup Chopped Roasted Red Peppers

3 Cans (6 Cups) Navy Beans, drained and rinsed

5 Cups of Vegetable Broth

1 Teaspoon of freshly ground pepper

Pinch of Sea Salt

DIRECTIONS:

1.  Chop the zucchini, onions and roasted red peppers.  Add to stock pot

2. Drain and rinse the navy beans and add to the stock pot.

3. Add the vegetable stock to the pot.  I used Epicure Vegetable Bouillon Base and 5 cups of water.

4. Bring the soup mixture to a boil.  Then reduce heat and cover with lid.  Simmer until the zucchini is tender.

5. Once the zucchini is tender puree the soup using an immersion blender.

6.  Taste for seasoning adding more pepper and salt if required. 

7.  Serve soup in a bowl with a drizzle of olive oil.

Enjoy!!

Cauliflower Corn Chowder (and its VEGAN too :) )

Nothing is as good as a bowl of soup or chowder even if its the middle of summer and the weather is HOT!!  Had some veggies to use up so I made this chowder. A few ingredients and its easy to make.

Chopped 2 onions, 2 cauliflowers, 1 sweet potato and remove the kernels from 2 corn on the cob.

Melt 1 Tablespoon of Coconut Oil in a large pot.  Once it is melted add the onion and sweet potato. Cook for 3-5 minutes until the onions are just starting to turn translucent.

Then add 2 cups of Vegetable Broth and then add the cauliflower.

Carefully stir the cauliflower into the pot and then add the can of coconut milk and the corn kernels and ground black pepper.  Stir carefully.  Bring to a boil and then reduce heat and cover the pot with a lid and cook until the cauliflower is tender.

Once the cauliflower is cooked remove 2 cups of the mixture and allow to cool before pureeing in a blender.  Once it is pureed, add back into the chowder and stir.  Taste for seasonings and add sea salt and pepper if needed.

Once the chowder is heated though.  Serve up in a bowl and enjoy.  This chowder would be great served with some crusty bread on the side.

INGREDIENTS:

2 small heads of  Cauliflower, cut into florets

1 small Sweet Potato, peeled and diced

2 small Onions, peeled and diced

3 Corn on the Cob, kernels removed

1 Tablespoon Coconut Oil

2 Cups Vegetable Broth, ( I used Epicure Vegetable Bouillon Base and water)

1 can Light Coconut Milk

Sea Salt

Ground Pepper

INSTRUCTIONS:

Peel and dice the onions.  Peel and dice the sweet potato. Chop the cauliflower into florets.  Remove the kernels from the corn on the cob.  Be careful when doing this.

Melt 1 Tbs of Coconut Oil in a large pot.  Once it is melted add the onions and sweet potatoes. Cook until the onions are just starting to become translucent.  Add some ground pepper I did 5 turns of the pepper mill.  Stir.

Then add the cauliflower florets and the vegetable broth.  Stir together.

Add the can of coconut milk and corn kernels and stir together.  Bring to a boil and then reduce the heat and cover the pot with a lid.  Cook until the cauliflower is tender.

Once the cauliflower is tender remove 2 cups of the chowder and allow to cool slightly.  Once cooled puree in a blender and add back into the pot.  Stir it all together it should be chunky and smooth at the same time.  Taste for seasonings and add more sea salt or pepper if needed.  Once the chowder is heated through serve in a bowl.  ENJOY :)

container garden update

It is now July and the garden is going along.  The peppers are growing some better than others. The radishes are a different story though.  I am quite disappointed as I thought I would be harvesting radishes by now but nothing they sprouted but so far nothing.

The first Tinkerbell red pepper pot is doing very well.  Lots of red peppers almost ready to harvest and some new green ones starting as well.

The green onions are doing well.

The yellow Gloria pepper pot still only has it single pepper.

The sweet heat peppers are growing fast.  Lots of red ones almost ready to be picked and some green ones starting to grow as well.

The special k peppers are still green and growing.  Also there are two other ones about to start.

The jalapeno pepper pot has some flowers started as well as a tiny tiny pepper starting to grow.

The second Tinkerbell pepper pot is growing with lots of peppers so far they are still green.  Thank goodness otherwise that would be a lot of peppers :)

 And lastly the two containers of radishes.  So far nothing has happened since they sprouted :(

I am going to harvest some of the peppers soon and keep my fingers crossed on the radishes.  Until next time Happy Gardening!!!