I love a hearty soup on these cooler fall days which we are finally experiencing here in south Louisiana. Soup seems to take the chill out of the air and warm a person’s soul. So, today I’m making a variation of “Minestrone Soup” by including several seasonal autumn vegetables. I associate “Minestrone Soup” with Italian cuisine, although actually the soup precedes modern Italian culture and can be traced back to ancient Roman days. It was considered to be “poor man’s soup” where any and all leftovers were thrown into the soup pot. My soup certainly has lots of vegetables and beans which makes makes for a very colorful and flavorful soup. In my recipe, all the ingredients blend together — it is not overly rich, spicy or “heavy.” The soup is easy to make, and is a great way to increase the vegetables in your meals.Continue reading
This recipe is quickly becoming my favorite way to prepare cauliflower. Whenever I make “Roasted Cauliflower Steaks with Lemon and Garlic,” my husband and I eat the entire cauliflower head in one sitting. And the last time, my husband ate the entire dish himself, leaving me with nothing. Well, I did say, “help yourself,” but I didn’t intend for him to eat the cauliflower in it’s entirety. My favorite Lebanese restaurant, Serops, offers a menu item which I absolutely love, “Fried Cauliflower.” It has has a subtle lemon and garlic flavor. I have been trying to figure out how they make the dish. These “Cauliflower Steaks,” surprisingly, have the same flavor and taste. I think I’ve got it. This dish is delicious — and very healthy!Continue reading
Here is a good way to begin the New Year. This vegetable dish takes “Roasted Cauliflower” and adds a few additional ingredients to make a “Jazzed Up” version. Yum. I love cauliflower. Add in bacon, jalapeno peppers, whole garlic cloves and onion. Now we’re really cookin’. The result adds a “surprise” element to rather ordinary cauliflower dish and makes a nice recipe for the new year. Cauliflower is a cool seasonal vegetable — now is time to find the best ones in produce markets.Continue reading
During this holiday season, we ate the most delicious cauliflower appetizer, “Cauliflower Tempura with Gochujang Sauce,” at a P.F. Chang’s Restaurant. I love cauliflower, prepared in any way, and this was simply one of the best preparations I have ever tasted. I decided to research the recipe and duplicate it at home. I am pleased. The result turned out great; it was similar but uniquely my own. Here is P.F. Chang’s Cauliflower Tempura.
Looking for a healthy and different way to serve vegetables at a buffet over the holidays? This recipe for Zesty Marinated Vegetables is quite unique. It consists of nutritious and colorful vegetables — carrots, bell peppers, cauliflower and turnips — that are marinated in a curry, sweet and sour dressing. You might not think of combining these vegetables — much less serving them at a holiday meal — but that’s part of the appeal. Served cold as an appetizer, they are quite tasty.
We’ve all heard it–eat your vegetables. One of the recommendations for a healthy diet is that half of your plate should be vegetables and fruit–that’s alot! Fruit and vegetable juices do count, but still this is more servings than probably most people eat daily. Cauliflower is a cool season vegetable; it is reasonably priced and there are blemish-free heads of caulifower in stores. Now is a good time to cook with this vegetable. Indian-Inspired Spicy Cauliflower brings out the best in this vegetable. The end of this blog post contains a little nutrition trivia related to why we should eat more vegetables and fruits.