Curried Cauliflower Chowder | Dishin & Dishes

Creamy cauliflower soup chowder

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Every time I see another picture of a recipe for a creamy cauliflower soup, I get the urge to run right home and make it. This weekend I actually did it and I think I came up with a healthy option as well as a delicious one.

This recipe makes a pretty good sized pot of soup and you will need two heads of cauliflower. One you cook ahead of time and purée right into the broth to become the thickener of the soup instead of cream. The other is chunked up to give it some texture and bite and the entire thing is flavored with a little hint of curry spice that packs a big punch of flavor.



 


cauliflower soup recipe


This soup is one you can have seconds and thirds of without feeling guilty so eat up my friends!


Creamy healthy Cauliflower chowder


I am writing this post also in honor of Food Day, which will be here on October 24.

Food Day is a nationwide celebration of a movement towards sustainable, affordable and healthy food that builds all year and culminates in a day of action on October 24 every year.

What you can do to be pro-active:

*Plant a vegetable garden in your backyard or even start a potted garden with easy-to-grow foods like lettuce, herbs or tomatoes

*resolve to and put into action a plan to introduce healthier foods into your diet. Start with something small like incorporating one or two raw or cooked fresh vegetables into you and your family’s lives.

This is not just a great cause but should become an added benefit to you and your family to bring health and an active lifestyle for years to come.

 

Curried Cauliflower Chowder

 

Author:

Recipe type: soup

  • 2 T. Olive oil
  • One medium yellow onion, chopped
  • 2 cloves garlic, chopped finely
  • 1½ to 2 T. Red curry paste or 1 T. Curry powder
  • 4 c. Chicken or vegetable stock
  • 2 heads cauliflower, core and leaves removed and chopped into bite-sized pieces
  • 1 (14 oz.) can light coconut milk
  • Chives and/or sliced red chiles for garnish
  1. In large stockpot or soup kettle, add olive oil and older over medium high heat.
  2. Add onion and sauté 3-5 minutes to soften but not brown, stirring often
  3. Add garlic for one minute, stirring often
  4. Add curry paste or powder and stir another minute
  5. Add stock and one had of cauliflower
  6. Bring to boil and simmer for 15minutes, or until cauliflower is very tender
  7. Pour in batches into blender and purée until smooth
  8. Add back into pot and stir in 2nd head of chopped broccoli
  9. Simmer 15 minutes with lid on until very tender
  10. Our in coconut milk and stir
  11. Serve with garnishes of chopped chives and red chilie

3.2.2708

 

See what other fabulous food bloggers are making with cauliflower during Food Networks Fall Fest!

The Lemon Bowl: Slow Cooker Indian Butter Chicken with Cauliflower
Feed Me Phoebe: Vegan Cauliflower Soup with Red Curry
Jeanette’s Healthy Living: Hash Brown Cauliflower and Potatoes
The Cultural Dish: Cauliflower and Leek Soup
Dishing with Divya: Gobi Manchurian
Napa Farmhouse 1885: Smokey Cauliflower Soup with Parmigiano-Reggiano
Red or Green: Cauliflower and Peppers Pasta with Spicy Pesto
Swing Eats: Cauliflower T-Bone Steaks with Olive, Lemon and Parsley
Dishin & Dishes: Curried Cauliflower Chowder
Domesticate Me: Three Cheese Cauliflower Gratin
Weelicious: Vegetarian Tagine
Devour: 5 Reasons to Make Cauliflower Immediately
Elephants and the Coconut Trees: Cauliflower Breadsticks
Taste With The Eyes: Spiced Roasted Cauliflower with Walnut, Cilantro, Mint
FN Dish: Reasons to Reconsider Cauliflower (recipes)

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Pasta Carbonara | Dishin & Dishes

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So a few weeks back at Whole Foods in Tulsa, I got this really cute pasta. I know, pasta is generally not thought of as “cute”, but I am a sucker for unique pasta in all shapes, sizes and colors.  Casarecce pasta, sometimes called “scroll pasta’ is one of those pastas designed brilliantly to hold sauce.  That’s what I was looking for. Making it Pasta Carbonara style, this pasta was going to be incredible.









If you can’t find Caseracce pasta, don’t worry, just find something wonderful that has an ability to hold sauce, like shells or any pasta you love. Follow the package directions for your pasta, and enjoy.

Really, cooking is about enjoyment, not fuss, so be free and find what makes you happy.

I’d been wanting to try Pasta Carbonara for awhile now, so this seemed to be the time.

Pasta Carbonara is an old Italian dish that tosses a hot pasta (typically spaghetti) with a sauce made of bacon, beaten eggs, cheese and herbs.  I liked the idea of adding just a splash of cream, and I had a brand new herb garden waiting to be plucked for cooking, so I headed on into the unchartered waters and began.

The first ingredient in Pasta Carbonara is bacon.







.

You can substitute Pancetta, but I went for good ol’ American bacon. I prefer the thicker sliced bacon, but any kind will do ya.  Slice it into one-half inch pieces.







And toss it into a skillet over medium heat.  I added about one tablespoon of olive oil, just to keep the bacon from sticking to the hot pan.







Stir this up and let it cook for 8-10 minutes until it turns nice and brown.  I said brown, not black, so watch it carefully.

While that’s cooking, bring a large pot of water with 2 tablespoons of kosher salt to boil over high heat for your pasta.  Any good Italian will tell  you the only way to season pasta is to add plenty of salt (to taste like seawater) to your water and I keep a bowl of it on my stovetop for just such an occasion. You can use any pasta you like for this recipe but pick one that will hold sauce well. I used Casarecce, but penne or bowtie pasta would be fun as well. The old fashioned version of this recipe would probably just use plain ol’ spaghetti.  Cook whatever pasta you choose (about one pound) according to the package directions and make sure you don’t overcook it!







Once your bacon is nicely browned, remove it to a bowl or plate lined with paper towels to absorb any excess grease.







Drain all the bacon grease out of your pan, then chop up one medium onion and cook it for a couple of minutes  in the yumminess that is grease and  browned bacon bits stuck to the bottom of the pan.  Cook these until they turn nice and brown and transluscent.  Then add five garlic cloves (YES I said five!)  into the onions and cook for one minute.







Transfer your onion-garlic mixture into a bowl also.

Now, for the sauce.

Crack 4 whole eggs into a serving bowl.  I love my raspberry shallow- but- large pasta bowl.  Truly love it.  Add in one-half cup of cream. Don’t worry, it’s not much, and once dispersed throughout the sauce, it won’t kill you.  Add in a cup of freshly grated Pecorino-Romano cheese and 1/2 teaspoon of cracked pepper.







You can use Parmesan, but I had a huge block of this stuff and it’s truly one of my favorite cheeses in the world.







Let’s talk about herbs.  I am an admitted herb-freak.  You could add a few tablespoons of chopped parsley to this, if you want traditional fare, but since I have an abundance of herbs growing right outside my back door, I added parsley, basil and chives.  I used approximately 10 basil leaves, 1/2 cup of chopped parsley and 6 chives and chopped them all up together and added them right in.







Whisk all of this together to make a yellow and creamy, herb-flecked sauce.







By now, you should have cooked your pasta to al-dente (cooked, but with a bite) according to the package directions. Drain that gorgous stuff.







And dump it right on top of your sauce in the pasta bowl.







Add on the bacon and onions.







And mix it all up so that the hot pasta “cooks” the egg sauce and makes for a heavenly coating inside the little parchment scrolls.







If you’re feeling particularly naughty, grate on some more Percorino-Romano cheese and sprinkle on some chopped herbs for garnish.







Then spoon it all up into bowls and enjoy it with a hearty and crusty loaf of good bread and a salad.







Surprisingly, not since I made the Mussel dish, Mr. Wonderful gushed to me afterward, “That is by far, the best thing you’ve made lately!”.

And that, my dears, gave me the best stamp of approval I could want.

Cuz he, being the Wonderful that he is, is the guy I like to make happy.

Pasta Carbonara

 

Author:

Recipe type: Main

  • 1 box Casarecce pasta (or your favorite pasta)
  • 2 T.kosher salt (for the pasta water)
  • 1 pound package thick-sliced bacon, chopped in ½ in. pieces
  • 1 t. olive oil
  • 1 medium onion, chopped
  • 5 cloves garlic, minced
  • 4 eggs
  • ½ c. heavy cream
  • 1 c. Perorino Roman cheese, grated
  • ½ t. pepper
  • 10 fresh basil leaves, chopped
  • ½ c. fresh parsley, chopped
  • 6 fresh chives, chopped
  1. Put on a large pot of water to boil.
  2. Add in 2 T. salt and bring to a boil.
  3. Add in pasta and cook to package directions.
  4. While pasta is cooking, saute bacon over medium heat in olive oil until nicely browned, then remove to plate line with paper towels.
  5. Drain all bacon fat except about a tablepoon and add onions.
  6. Cook over medium heat until browning but transluscent about 5 minutes.
  7. Add in garlic and cook one minute more.
  8. Remove to platter or bowl. In large serving bowl, add eggs, cream, cheese, herbs and pepper. Mix with whisk.
  9. When pasta is done, drain and dump on top of sauce.
  10. Add in bacon and onions.
  11. Toss to coat everything with sauce.
  12. Additional garnish with more grated cheese and herbs, if desired.

3.2.1682

 

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