Roasted Cauliflower Soup

I know I already have a cauliflower soup recipe on here, but this one is really good too and I love roasted cauliflower! It makes it so nice and tender. I actually merged 2 soup recipes to come up with this one, so here it is!

On a large cookie sheet toss to combine:
1 large head of cauliflower chopped into small florets
2 Tbs. olive oil
1/4 tsp. nutmeg
1/2 tsp. pepper
2 tsp. garlic powder
1 tsp. salt
Put in the oven for 30 minutes on 450. Take out at least once or twice and shake the pan around to prevent sticking. Once done, set to the side to add to soup later on.

Next you need
1 small onion chopped
2 carrots sliced thinly
4 Tbs. butter
4 Tbs. flour
2 1/2 cups vegetable broth
1 1/2 cups milk (skim is fine)
1 Tbs. white wine

Saute onion in butter for a few minutes, then add the carrots. Cover with lid and continue to cook for 15 more minutes, stirring occasionally until the carrots have softened. Add flour and stir to coat onions and carrots. Add broth, milk, and white wine then stir or whisk till flour has dissolved. Slowly bring to a boil while stirring constantly. Once it begins to boil, turn heat to low and add cauliflower. Heat through for a minute, then serve.

Roasted Broccoli

So I have seen this recipe floating around Pinterest and it claimed to be "the best broccoli of your life" so I decided to try it. While I don't know if it was the best broccoli of my life, I did think it was very tasty, and Jared loved it. It makes a great side and is a new twist on cooked broccoli.

2 heads of broccoli cut into florets

5 1/2 tablespoons olive oil

salt and pepper

4 garlic cloves peeled and sliced

zest of a lemon

juice of a lemon

1/3 cup grated parmesan cheese

toasted pine nuts-optional (I didn't have any so I didn't use them)

Preheat oven to 425. Put broccoli, 5 1/2 tablespoons olive oil, salt and pepper (I just did a generous sprinkling of both) and garlic on a large cookie sheet and toss to coat. Bake for 20-25 minutes until broccoli is crisp tender and has some blackened parts. Take out of oven and add 1 1/2 Tbs. of olive oil, zest lemon over the top, squeeze on some lemon juice, top with parmesan cheese and toss to coat. Enjoy!

Whole Wheat Pizza Dough

So ever since we moved to Heber City, I have missed having stores like Fresh & Easy and Trader Joe's, where I would get fresh pre-made pizza dough. When looking for a recipe for pizza dough to make Veggie Pizza Pie I found this recipe and thought it turned out well! So for those of you who do not have access to fabulous pre-made pizza dough, here is a good and easy recipe.

1 teaspoon white sugar
1 1/2 cups warm water
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust.
4. Preheat oven to 425 then roll out dough on a floured surface. Add desired toppings then bake for 16-20 min. depending on the thickness of your crust.

Corn, Tomato, and Cheddar Pie

Ok, so you can totally tell when I take my own pictures, vs. when I use one from someone else's website :) I am totally proud of myself for how well this pie turned out! I thought it looked beautiful, and Jared told me it is one of his new favorites!

Corn, Tomato, and Cheddar Pie

Pie Crust
2 cups flour
1 TBSP baking powder
3/4 Tsp Salt
6 TBSP (3 ounces) cold butter cut into cubes or grated and then frozen
3/4 cup whole milk

Pie Filling
1 3/4 pounds tomatoes (preferably beefsteak)
1 1/2 cups corn from about three ears of corn roughly chopped
3 TBSP chopped chives (I just used about 1 1/2 Tbs. dried)
1 tsp salt
1/4 tsp pepper
7 ounces sharp cheddar cheese (about 1 3/4 cups)
1/3 cup mayo
2 TBSP fresh lemon juice
2 TBSP melted butter for brushing on the crust

Preheat oven to 400
1. Make dough for crust
Whisk the flour, baking powder, and salt in a bowl. Cut in the cold butter either with a pastry cutter or a fork until combined and crumbly. Stir in the milk with a fork until the dough comes together. Form in a ball and place in the fridge to chill while you prepare the filling.
2. Prep Filling
Slice the tomatoes into 1/4 inch slices. To avoid a soggy crust de-seed about 75% of the slices by cutting the tomatoes in half, then pushing out the goop and seeds.
Whisk the mayo and lemon juice together
Chop the chives, grate the cheese, and have the corn ready.
3. Roll out and fill the pie

Divide the dough in half, wrap one half back in plastic wrap and put back in the fridge.
On a lightly floured surface roll out the dough into a 12 inch round. Place in a 9 inch pie plate.
Layer half the tomatoes, then half the corn, half the chives. Sprinkle with 1/2 tsp salt and some pepper. Layer half the cheese on top.
Repeat: remaining tomatoes, remaining corn, remaining chives, 1/2 tsp salt, pepper. Drizzle with lemon mayo and then top with remaining cheese.
Roll out top crust and either cut out vents with a cookie cutter or a knife. Crimp the edges and brush with the 2 tablespoons of butter. Bake in the 400 degree oven for 30-35 minutes.

Easiest Ever Crockpot Potato Soup

I am not lying when I say this is the easiest ever. Seriously, the part the took me the longest was just putting my onion in the processor to chop it. Now that the weather is getting cooler (atleast it is here in Northern Utah) I am enjoying looking for new soup recipes to make. Enjoy!

1 30 oz. frozen, shredded hash browns
42 oz. vegetable broth (or chicken)
1 can cream of mushroom soup (or cream of chicken)
1/2 onion chopped
1/2 tsp pepper
8 oz. cream cheese at room temp
*Anything you want to garnish your soup with: crumbled veggie bacon, chives, cheese, etc.

Combine the first 5 ingredients in a crockpot and cook on low for 6-8 hours. During the last hour add the cream cheese (I cute mine into cubes so it would melt more easily). Garnish with your favorite toppings.

Corn Cakes with Tomato Avacado Salsa

Recipe from: www.ezrapoundcake.com
Corn Cakes
3 ears corn, shucked
1 cup all-purpose flour
1/2 cup cornmeal (If you can only find cornmeal mix, skip the baking powder.)
1/4 cup diced red onion
1/4 cup thinly sliced fresh basil
1 teaspoon baking powder
1/2 teaspoon baking soda
Sea salt and freshly ground black pepper
2 large eggs, lightly beaten
2 tablespoons well-shaken buttermilk
2 tablespoons unsalted butter, melted
Canola oil, for frying

Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife (or a spoon) to release the juices into the bowl.

Place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels.

Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.

Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)
Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot.

One heaping tablespoon at a time, scoop the batter into the skillet. Cooking in batches of 4 to 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown. Serve warm topped with a heap of Chopped Tomato and Avocado Salsa.

Tomato Avacado Salsa
1 large tomato, cored and chopped
1 scallion, trimmed and minced
1/2 jalapeno pepper, cored, seeded and diced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 garlic clove, minced
Juice of 1/2 lime
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons white wine vinegar
Sea salt and freshly ground pepper
1 diced avacado

Place all of the ingredients (except the avocado) in a bowl, and stir to mix. Refrigerate in an airtight container until ready to serve, for up to 2 days.
Just before serving, add the avocado, and mix gently.