Cauliflower Cheese Soup

So it was cold here the other day, and when I say cold I mean 65 degrees. I really feel for you that are still in the 40's and 30's, bbbbuuuurrrr. Anyhow, I was craving soup. I love soup. My mother-in-law makes fun of me because I can eat soup when it is 115 degrees out. But it does taste better on a colder day somehow. There is this great place in Utah called Zuppa's. If you haven't been there, you should go. They have soups, sandwiches and salads. Not usually a guy place, but I know a few that do like it. But they have a few things I was hungry for. Cauliflower Cheese soup being one of them. So I came up with something close that I like just as much, even if I do have do dishes afterward. Make some homemade bread or oatmeal rolls and enjoy. Oh, I realize that almost nothing I make is low fat, this included. When something calls for cheese or chocolate, I usually double it. Another reason I will never be a size two. If you feel you need a lower fat version you can use skim milk and cut down the cheese for you size two determined to stay size two people. Whatever makes you happy.

One head of cauliflower-cut into large chunks
4 C. chicken stock or enough to cover cauliflower in 5 qt. pot
2 tsp. salt
Bring to a boil and cover. Let simmer about 15 minutes until cauliflower is very tender and breaks apart with fork. Pour stock and cauliflower into another bowl and set aside. While pot is still hot over medium heat add 1/4 C. butter and let melt. When foaming stops add one leek cut lengthwise, cleaned and then cut into 1/2" slices (if you have never cooked with leeks they tend to have sand in them so wash the inside very well. Leeks can also be pricey I have substituted 5-6 green onions, with OK success, but I do prefer the leek) and one red pepper cut into 1/2" chunks. Add 1 tsp. salt and 1/2 tsp. black pepper and stir until leeks and peppers are soft. Add 1 clove garlic and dash cayenne pepper. Stir. Then add 1/4 c. flour. Stir constantly for 1-2 minutes over medium heat. Then add stock and cauliflower slowly, stirring so no lumps form. Keep stirring while soup thickens. Take off the heat. With hand blender or in regular blender blend until no lumps remain (there will still be a few, I like it a bit chunky, but it is up to you) You can strain it for pieces if you are really fussy. Add 1/2 c heavy cream and 1 c shredded Monterey Jack cheese, 1 c sharp cheddar cheese and 2-3 tsp. salt. Stir over low heat until cheese melts.
Makes 6-8 servings.

Whole Wheat Bread

I found this the other day on a blog. www.foodstoragedeals.blogspot.com. I thought it was worth trying. She makes 4 loaves with hers. I tried halving it, but it was way too much. My mixer won't make that much without the motor starting to overheat. So if you use hers and half it, make 3 loaves. But after a few tries this works for two nice size loaves. And I do like her tip for pushing the dough into the corners. It does make a nicer squarish loaf.
I didn't use her pan suggestions. I have Pyrex that I have had for years and they work great.
I also like some white and some wheat. So here is my version:

3 c. whole wheat
1/4 C vital wheat gluten (I got some from a friend, but I did find it at Smith's, you might need to ask if you don't see it. It was by the other grains not by the flour)
1 T yeast
2 c hot water
Combine wheat, gluten and yeast. Mix for 1 minutes. Add hot water and mix about 1 minute more. Scrape down sides and bottom. Let sit for 10 minutes.
Then add:
1 T salt
1/4 c oil
1/4 c honey or 1/3 c sugar
1 T lemon juice (bottled is fine) or 3/4 T vinegar
mix together. Then slowly add 1-1/2c whole wheat flour or 2-2 3/4 c white flour until the dough pulls away from the sides. Continue kneading for 5-7 minutes. Divide dough in half and shape into loaves. Put into two greased loaf pans. Put in warm spot or heat oven to lowest setting for 5 minutes and put into oven. Let raise just until dough comes to the top. It was about 40 minutes for mine. If in oven, leave there, if not put in oven and turn onto 350 degrees. Bake for 30 minutes. Enjoy!!!

Pocket Pesto Chicken

I got this in a frozen dinner group. I am sure this is from Anna. Anna is wonderful. She is the best cook, has 6 kids, skinny, nice, you name it. We love her, everyone loves her. I love her. And if you get a recipe from her, know it is a "keeper". Everyone who tries this, raves about this recipe. I have to admit, I would never had tried this on my own. But it works. And if you don't know what couscous is, this is the dish to try it with. Even my younger sister said that she didn't like couscous until she had it with this dish. Now we can't have it without.
Couscous, btw, is a very small pasta that cooks like instant rice and about that size too. Don't bother getting the flavored kinds. This has enough flavor and spoon the drippings over the couscous. Ideal for having that family that always seems to have it together for dinner. They will be impressed. If not, you didn't want to be friends with them anyway.

4-6 boneless skinless chicken breasts
1 c feta cheese
1/4 c paprika (this is NOT a typo, yes 1/4 CUP)
1/4 tsp cumin
1/4 tsp oregano
1/4 tsp thyme
1 1/4 tsp salt
1 c pesto
1-2 cloves garlic
2 1/2 T olive oil

Preheat oven to 350 degrees. With sharp knife cut a slit into chicken breasts not cutting all the way through, just creating a "pocket". Stuff with feta cheese and put into 13X9 baking dish. In small bowl combine: paprika, cumin, oregano, thyme and salt. Spread evenly over chicken. Spoon pesto over chicken. Sprinkle with garlic. Drizzle oil over the top and cover with aluminum foil (shiny side down). Put in oven for 35-45 minutes (chicken breast thickness vary greatly) until no longer pink inside. Serve with rice or couscous.

NOTE: Now if you are like me and the kids don't care how it looks you can skip the stuffing the feta in the middle and just sprinkle it on top. Also this is great layered in a slow cooker and cook on low for 3-4 hours. Again, not as pretty, but tastes just the same and great if you have church or work or just a life to attend for a few hours and don't want to think about "what's for dinner".

Best side dish...ever???

OK so this is NOT so kid friendly. Fine by me. Then the leftovers are lunch the next day. And they are just as good the next day, trust me. Another trusted recipe from Dawn. I love this time of year. I always start craving veges, BBQ and corn on the cob when it hits the 80's. I live in Vegas so it's been in the 80's since mid March. Sorry to you who are still having to put your SUV's in 4WD every other day still... somebody has to do it, I am just happy it's not me. So here it is, you can get all this stuff, even in the snow.
2-3 Zucchini or Italian squash (I am not sure the difference if there is one)
2-3 tomatoes (any kind)
1/2 lb. button mushrooms
1/2 medium onion
1 T butter
1 T soy sauce
1/2 c shredded cheddar cheese

Preheat oven to 350 degrees. Wash and cut all the veges (and tomato) into bit size (about 1/2") pieces. Put into 8X8 baking dish. Top with butter and soy sauce. Sprinkle cheese on top. Cover with aluminum foil (remember shiny side down) and put into oven for 15-20 minutes. Just until cheese is melted and veges are starting to soften. Serve with anything or just by itself.

Nathan's favorite Banana Bread

So this isn't your typical banana bread. Please do not add chocolate chips to this!! Or at least if you do, don't tell me. Mix this in a plastic or glass bowl with a wooden spoon. Don't use a mixer or processor. This is best done by hand. Also once you add the bananas, work quickly. So chop nuts, and have everything ready to go ahead of time. Also once a banana is all dark, it gets bitter. I like them just when they are starting to get spotty. They are pefect then (for me at least).
Preheat oven to 350 degrees
1 1/4 c sugar
1/2 c butter softened
2 eggs
1 1/2 c mashed ripe bananas
1/2 c buttermilk or sour milk (almost 1/2 c milk with 1 tsp vinegar or lemon juice added)
1 tsp vanilla
2 c flour
1 tsp soda
1 tsp salt
1 c chopped nuts (optional.... unless you live at my house)

Mix butter and sugar together. Add eggs and mix well. Add bananas, vanilla and buttermilk. Stir to completely combined. Mix dry ingredients in separate bowl. Add all at once and stir until no lumps remain. Do not over mix. Add nuts. Pour into two greased loaf pans or as muffins. Bake for 50-60 minutes as loaf or 30-35 as muffins. Makes 2 loafs for 24 muffins.

Oatmeal Rolls

These are also from Dawn. They are a great roll and need little rising time.

In medium sized saucepan boil 2 c water. Add 1 c oatmeal (any kind but instant) and 3 T butter. Take off heat. Stir until butter is melted and oatmeal is soft. Add 1/2 c brown sugar. Let cool until slightly warm. In mixer put 1 T yeast, 1/3 c water and 1 tsp sugar. Let sit for 5 minutes. Add oatmeal mixture, 1 tsp salt and 2 3/4-3 1/4 c flour. Whole wheat flour is great in this also. Mix until dough comes away from the sides. Divide into rolls and put on greased baking sheet. Let rise 30-45 minutes. Bake at 350 degrees for 15-20 minutes.

Oatmeal Chocolate Chip and Whatever Cookies

She (my friend Dawn) doubles this recipe and it makes a ton. You can add raisins, nuts, peanut butter chips, coconut, whatever you want. They always turn out great.
1 C butter
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
1 c white flour
1 c whole wheat flour
2 1/2 c oatmeal
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 c chocolate chips
1 cup nuts (optional)
whatever else you want

Cream butter and sugars together. Add eggs and vanilla, beat on med-high for 4 minutes. Combine all dry ingredients. Add to creamed mixture and beat until all flour is incorporated. Fold in chocolate chips and other stuff. Bake at 375 degrees for 10-12 minutes. If using real butter remember to watch them. The minute they get light golden pull them out and let them sit on the baking sheet for a few minutes.