BLC Soup: Creamy Bacon, Leek and Cauliflower

April 18, 2013 in Dairy-Free, Gluten Free, Soups and Stews

 

BLC Soup: Bacon, Leek & Cauliflower. Dairy-free and delish.

What would you say are your top 5 kitchen appliances?  Actual stovetop and oven excluded. I’m talking about those workhorses you rely on constantly, across a huge range of different recipes, used almost daily or even multiple times per day? I have some that often get used multiple times per meal. Have you thought of your 5? You might even have a longer list.

Now, imagine that you have to box them all up and put them in a storage facility, completely and utterly inaccessible. How long could you go?

Well, I just got back from a cross-country trek with all my worldly goods, which were in a storage unit just shy of 3,000 miles away. In February of 2011, I locked it up and drove across the country to Portland with Donna’s help, bringing only what I could fit in my car. That’s right, My Cuisinart, my Kitchen Aid, my mandoline, my slow-cooker, even seemingly minor items like microplane zesters and wine openers – I’ve done without them all for two years. I am a fortunate person indeed to have had all these material luxuries in the first place – this was a fine life lesson in not taking what we already have for granted.

So at long last, we’re reunited, my stuff and I.   The very first thing I made in my Vitamix (thank you Donna!) was Nom Nom Paleo’s homemade sriracha, which is just stupefyingly good. And then I made the fabulous  bacon, leek and cauliflower soup you’ll find below – using my immersion blender. (And then of course I topped the soup with the sriracha.) Totally dairy-free, it manages to be rich without being heavy. And with an immersion blender, it’s also a total cinch. If you don’t have one, it’s also totally possible in a blender, don’t worry!

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Roasted Red Pepper Soup with Goat Cheese and Herb Marbles

December 21, 2012 in Appetizers, Vegetarian Entrees

Roasted Red Pepper Soup – and little surprise marbles!

Roasted Red Pepper Soup

There is something about roasting that makes red bell peppers swoon-worthy. Sweet. Soft. Smoky. And, importantly, at this time of year: RED.

I saw Giada make goat cheese “marbles” and add them to a cream soup and so I thought they might add a nice tart tang to this sweet creamy Roasted Red Pepper soup. You could also use a favorite tomato soup recipe if you like.

For the “marbles,” I used equal parts cream cheese and goat cheese –  and lots of minced parsley. You could use any herb you like. Hm m m m…. might try rosemary next time . . . .

I love soups that you can throw in a blender or take a stick blender to. I put this soup through a fine mesh strainer to remove the pulpy-ness. It is a lovely Christmas first course. The goat cheese marbles melt right into the soup when you stir them, adding a nice herb tang.

Please pardon the irresistible pun on my part: Have a Souper Christmas, Everyone! Read the rest of this entry →

White Bean Kale and Sausage Stew Recipe

November 26, 2012 in Entrees, Soups and Stews

Hearty kale and sausage stew – in five minutes flat.
DSC_5571

This soup – with FIVE ingredients and FIVE minutes total time – is packed with flavor that make your taste buds dance.  (Think Olive Garden Zuppa Toscana, only easier and cheaper!) And yet – grocery bag to table in just about 5 minutes flat! Win – win, definitely.

You can get this on the table and finish eating dinner quicker that you can drive through anywhere! This is my current go-to favorite hearty main dish soup. I have made it six times in just the last month.

Weeknight dinner stress SOLVED.

 

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