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Zucchini Fritters

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Zucchini Fritters

Zucchini fritters are unbelievably easy to put together and prepare. Grate zucchini, drain, squeeze and drain again then toss into a bowl with a bunch of simple fresh ingredients. Scoop zucchini “batter” onto a hot skillet. Flatten, cook. Flip, cook. Serve hot and tasty with a dollop of yogurt or sour cream. How easy it that?

Zucchini fritters are a nutritious, sugar-free way to use up a bounty of zucchini fresh from your garden. Simple fritters that are so crispy and full of flavor even your most finicky eaters will go back for seconds.

Zucchini Fritters
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Zucchini Fritters

Zucchini fritters are a nutritious, sugar-free way to use up a bounty of zucchini fresh from your garden.
Course Appetizer
Cuisine Global
Keyword Snack, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1½ pounds zucchini grated
  • ¼ cup flour
  • ¼ cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 1 medium shallot minced
  • 1 large egg beaten
  • 2 tsp Kosher salt
  • pinch red pepper flakes
  • fresh ground black pepper to taste
  • 2 Tbsp olive oil

Instructions

  • Place grated zucchini into a colander over the sink. Add 2 tsp salt and toss to combine. Let sit for 10 minutes. Using a clean dish towel or cheese cloth, squeeze zucchini to drain completely. This may take a few squeezings. Zucchini is VERY juicy.
  • In a large bowl, combine zucchini, flour, grated Parmesan, garlic, shallot, red pepper flakes and egg; season with salt and pepper to taste.
  • Heat 2 Tbsp olive oil in a large skillet over medium high heat.
    Scoop about ¼ cup of batter for each fritter, flattening down with a spatula. Cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
    Zucchini Fritters
  • Serve immediately. Top with a dollop of sour cream or Greek yogurt and some chopped green onion or chives.

Baked Macaroni and Cheese

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My kids love crispy creamy baked macaroni and cheese. Not the blue boxed stuff; the real baked cheesy deal. I think they learned to love it when we lived in the South. There, everyone serves mac ‘n cheese as a side vegetable.

For this recipe, make it count. Grate sharp cheddar cheese fresh from the block. Pre-shredded cheese won’t give you that great sharp bite. It also won’t melt smoothly into creamy goodness while it cooks.

This Baked Macaroni and Cheese recipe is destined to become your favorite. And no, it’s still not a vegetable.

Baked Macaroni and Cheese
Baked Macaroni and Cheese
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Baked Macaroni and Cheese

Creamy cheesy baked macaroni and cheese. Baked to a golden brown and melting in your mouth with every bite. This yummy comfort food dish takes only a few minutes to prepare and is on the table in less than an hour.
Course Appetizer, Main Course
Keyword Cheese, Pasta
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • 8 ounces elbow macaroni (or any shape that you like) cooked
  • 2 cups milk
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp red pepper flakes
  • 8 ounce sharp cheddar cheese
  • 1 ounce parmesan cheese

Instructions

  • Preheat oven to 400°.
  • Cook pasta according to package directions. Drain and set aside.
  • Grate cheeses together into a medium bowl. Set aside.
  • Heat milk to warm it but not boil it. Just 1½ - 2 minutes.
  • Make a basic cream sauce (or bechamel). Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.
    Gradually whisk in warm milk, and cook, whisking constantly, about 5 minutes until thickened.
  • Whisk in salt, red pepper flakes and 1 cup shredded cheeses. Stir in pasta. Pour pasta mixture into a lightly greased 2-qt. baking dish. Layer on remaining cheeses. Bake at 400° for 20 minutes. Top will be golden brown and center will be bubbling.

Pan Tossed Vegetarian Noodles

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Pan Tossed Vietnamese Noodles

In my neighborhood there is this amazing Vietnamese Cafe. The food that comes out of that kitchen at Gingergrass Cafe is outstanding. When I had my first taste of their pan tossed noodles I realized I might be eating dinner there every night for the rest of my life.

Obviously that was a wee bit impractical, so I had to come up with a way to recreate these binge-worthy noodles in my own kitchen. 

As it turns out, pan tossed Vietnamese noodles are really pretty simple to make. You just need a few basic ingredients, something to chop with and a big pan.

These noodles are a big crowd-pleaser and a super cozy comfort food. On your next shopping trip stock up on extra noodles because these are insanely addicting.

Pan Tossed Vietnamese Noodles
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Pan Tossed Vegetarian Noodles

Chewy crispy pan tossed Vietnamese noodles. Made with fresh vegetables and soba noodles, this dish is the perfect weeknight dinner.
Course Dinner, Lunch, Main Course
Cuisine Global
Keyword Noodles, Vegetarian
Prep Time 25 minutes
Total Time 25 minutes
Servings 4

Equipment

  • Large skillet or wok

Ingredients

  • 12 ounces soba, ramen or udon noodles I use soba noodles for this recipe but use whatever Asian noodle is available at your local store
  • 8-10 scallions
  • 3 garlic cloves minced
  • ½ cup broccoli florets cut into small pieces
  • ½ cup shredded cabbage
  • ¼ cup carrots peeled and julienned
  • 4-5 bok choy florets or baby spinach chopped
  • ¼ cup low sodium soy sauce
  • 2 Tbsp oyster sauce
  • 2 Tbsp sugar brown or white
  • ½ tsp red pepper flakes
  • 2 Tbsp toasted sesame oil plus a teaspoon for sauce
  • 3 Tbsp canola oil
  • ¼ cup mung bean sprouts

Instructions

  • Bring a large pot of water to boil. You don't need to salt the water for Asian noodles.
  • While the water is heating up, slice the scallions lengthwise then cut them into one-inch pieces. Separate the green parts of the onions from the white parts. Set aside.
  • Slice cabbage into shreds, wash bean sprouts, chop bok choy or spinach very roughly. Chop broccoli, julienne carrots or any other vegetables you are using. Set aside.
  • In a small bowl, combine the oyster sauce, soy sauce, sugar, minced garlic, red pepper flakes, and 1 teaspoon of sesame oil. Stir to combine. Set aside.
  • In a small bowl or ramekin, mix the canola oil and toasted sesame oil.
  • When the water comes to a boil, add the noodles and boil for 2-3 minutes (according to package directions). Do not overcook, they are better al dente. Drain and rinse with cold water. Leave in the strainer until ready to use.
  • Heat a wok or large skillet over high heat. Let the skillet heat for several minutes until it becomes very hot.
  • Drizzle in 2 Tbsp combined sesame and canola oil. When the pan becomes very hot again and the oil starts to shimmer, add the noodles and spread out to a thin, even layer. Gently swirl the pan so the oil evenly coats all the noodles. Cook the noodles for 5-6 minutes or until they become golden and lightly crisp.
  • Flip the noodles over, in sections if necessary, using a large spatula. Pour 2 more tablespoons of sesame/canola oil mixture around the outside edges of the noodles and swirl the pan to allow the oil to evenly coat the noodles. Let the noodles fry for an additional 3-5 minutes. Remove the noodles to a plate.
  • In the same skillet or wok, heat remaining oil. Add the white part of the scallion and let sizzle for just a few seconds.
    Add the shredded carrots, broccoli, and any other chopped vegetables you are using, and let cook for an additional 30 seconds.
    Add the noodles back into the skillet and toss. Separate the crispy parts of the noodles with a fork or pair of tongs to remove any that are stuck together.
    Pour on the soy sauce mixture. Toss until the sauce evenly coats the noodles.
  •  Garnish with remaining green onion tops and mung bean sprouts. Serve hot.
  • Note: This recipe is totally adaptable. Add any fresh, crunchy vegetables that you have on hand. More or less of any that are listed. Make it your way. If you want to add an animal protein, just toss with grilled chicken or shrimp.

Maple Ginger Chicken and Asparagus

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Maple Ginger Chicken and Asparagus

As I write this recipe I am “sheltering-in-place” in my home in Los Angeles during the COVID-19 pandemic of 2020. It’s a life changing experience, to be sure with cooking becoming an all new adventure. I no longer rely on recipes to create the perfect meal. I am simply creating meals from staples I piece together from the limited options in my pantry.

My business involves cooking on a regular basis, but I’m surprised to find myself, some days, exhausted by the prospect of cooking yet another meal for two at home. With snacks and mid-morning smoothies I am often preparing up to 5 meals a day.

This recipe is one of those dinners that I tossed in a pot from what was remaining in the fridge and spice rack. It is versatile as heck. I made mine with the remainder of a rotisserie chicken that had already become two meals. (After this dinner the bones and remaining bits of meat on them became a hearty chicken broth.) I’m becoming a regular “Frugal Gourmet”.

Adapt this recipe as you are able. Swap the asparagus for broccoli, the chicken for salmon, the rice vinegar for apple cider vinegar or even some white wine. Experiment a little and enjoy the result.

Maple Ginger Chicken and Asparagus
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Maple Ginger Chicken with Asparagus

A light sweet-tangy chicken with fresh green vegetables.
Course Dinner, Main Course
Keyword Asparagus, Chicken
Prep Time 35 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 2 chicken breasts cut into 1 inch pieces
  • 1 pound asparagus trimmed and cut into 1 inch pieces. Use only the top 2 inches of asparagus
  • ¼ cup extra virgin olive oil plus 2 Tbsp for browning chicken
  • 1 tsp sesame oil
  • 2 Tbsp maple syrup
  • 1 Tbsp unseasoned rice vinegar
  • 1 tsp sesame seeds
  • ⅛ Chinese 5 Spice
  • ½ tsp red pepper flakes
  • 2 garlic cloves minced
  • 1 Tbsp fresh ginger minced
  • ½ tsp Kosher salt
  • ¼ tsp ground pepper

Instructions

  • In a small bowl make a glaze mixing the olive oil, sesame oil, maple syrup, vinegar, garlic cloves, ginger, red pepper flakes and sesame seeds and 5 Spice. Set aside.
  • Heat 2 Tbsp olive oil in a skillet until shimmering. Add chicken and cook until no longer pink. Add the asparagus and stir for another 2-3 minutes until the chicken is lightly brown and the asparagus is bright.
  • Turn heat down to medium low and pour glaze mixture over the top. Stir together and cook for about 4 minutes until the glaze becomes thicker and slightly sticky.
  • Serve over noodles, rice or on its own with a green salad or juicy fruit.

Loaded Baked Potato Soup

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Loaded Baked Potato Soup

Who doesn’t love a fully loaded baked potato with butter, bacon, sour cream, onions, and, and and? Try a different take and flip the script on all that buttery goodness. Toss all those toppings into a pot and make a crave-worthy soup instead. Serve it with a crunchy piece of bread and a tall glass of beer to satisfy that spuds craving in no time flat.

A note on potatoes: These delicious little tubers are grown in the ground. As in, UNDER the earth. For that reason, potatoes in the field are subject to high levels of pesticides and environmental toxins. Because of this, I highly recommend spending the extra money on certified organic potatoes for all of your potato cooking endeavors.

For potatoes that hold up best in soup, try fingerling, Yukon Gold or long white potatoes. Idahos or russets are definitely not great for soups. They are high in starch and low in moisture and have a mealy texture. 

Loaded Baked Potato Soup
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Loaded Baked Potato Soup

This simple and delicious potato soup recipe can be made in just one pot!  Loaded with bacon, sour cream and all that potato goodness. Add this one to your list of go-to comfort food recipes.
Course Dinner, Lunch, Main Course
Keyword Potatoes, Soup
Total Time 40 minutes
Servings 4

Ingredients

  • 6 slices bacon
  • 2 pounds Fingerling or Yukon Gold potatoes peeled and cut into ½ inch cubes
  • 1 bunch scallions (about 6-8) thinly sliced with white parts separated from green
  • 1 small shallot minced
  • 4 garlic cloves minced
  • ⅛ tsp red pepper flakes
  • 6 cups whole milk
  • ¾ cup sour cream plus more for serving
  • ½ cup sharp cheddar cheese plus more for serving
  • ¼ tsp onion powder
  • 2-3 tsp Kosher salt to taste

Instructions

  • In a large soup pot or Dutch oven, cook the bacon over medium heat until crisp. Remove cooked bacon and set aside on a paper-towel lined plate.
  • Using the same pot with bacon fat remaining in the bottom, saute the white parts of the scallions (reserving the green parts for topping), shallots and the 4 cloves of minced garlic and red pepper flakes. Heat till just golden brown, about 2 minutes, stirring frequently so that the garlic does not burn. (To make this recipe vegetarian, omit the bacon and saute vegetables in 3 Tbsp butter.)
  • Add the diced potatoes, milk, onion powder and Kosher salt. Bring to a boil over medium to medium-high heat. As soon as it starts to boil, reduce heat to low and simmer, covered, for about 10-15 minutes until the potatoes are tender.
  • Once potatoes are tender, remove from heat and briefly pulse mixture in batches in a blender or food processor. (Remember to keep the lid slightly opened on blender to avoid steam building up inside the blender cup.) You can also do this entire process right in the pot with a potato masher, if you prefer.
  • Stir in the sour cream, ¼ of the bacon (reserving the rest for topping) and cheddar cheese. Stir until combined.
  • Serve in bowls topped with bacon, cheddar cheese, a dollop of sour cream and chopped scallion greens.

Beef Bourguignon

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For years I’ve been making an adapted hybrid Boeuf Bourguignon from Julia Child’s, Mastering the Art of French Cooking and Ina Garten’s recipe from Barefoot In Paris. This hearty French beef stew is the ultimate comfort food. It is easy to make and requires simple, commonly available ingredients.

Beef Bourguignon is not a quick, weeknight dinner, however. You’ll be spending a little extra time working over the cutting board and stock pot. Be sure to buy yourself a second bottle of Pinot Noir to drink while you’re cooking. The time spent in the kitchen is worth every minute.

Beef Bourguignon is made all over the world and home cooks experiment with all sorts of variations. It is an extremely adaptable recipe but this version stays pretty true to the processes and ingredients from Julia and Ina.

Serve it alongside a fresh green salad and crunchy French bread. And of course, a fine bottle of Pinot Noir or Cabernet Sauvignon.

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Beef Bourguignon

Beef bourguignon is a beef stew braised in red wine and beef stock. This recipe is loaded with carrots, onions, garlic, pearl onions, mushrooms, and bacon.
Course Dinner, Main Course
Cuisine French
Keyword Beef, Soup, Vegetables
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8

Ingredients

  • 2½ pounds chuck beef, stew meat cut into 1 inch cubes, salted overnight and patted dry
  • 8 oz dry cured applewood smoked bacon
  • 1 pound carrots peeled and cut diagonally into 1 inch pieces
  • 2 medium yellow onions cut in half and sliced
  • 1 pound white button or brown mushrooms
  • 1 pound pearl onions fresh or frozen
  • 6 garlic cloves
  • 1 tsp fresh thyme
  • ⅓ cup Cognac
  • 1 bottle pinot noir (or other good dry red wine)
  • 2 cups beef broth
  • 2 Tbsp tomato paste
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp flour
  • 3 Tbsp butter

Instructions

  • NOTE: For especially tender and flavorful beef bites, generously salt all sides of the cubes of beef and set, covered, on a plate in the refrigerator overnight. Pat cubes dry just before browning in dutch oven.
  • Prepare the pearl onions:
    Saute in a skillet with 1 Tbsp butter and 1 Tbsp olive oil. Allow onions to become soft and translucent on the inside and brown and fragrant on the outside. (About 10-15 minutes) Remove from skillet and allow to cool. Once cooled, pinch fresh onions to pop them out of their skins and set aside. (Frozen onions already have the skins removed)
  • In a large dutch oven saute the bacon over medium heat in 1 Tbsp olive oil until browned but not too crispy. Transfer to a plate and set aside.
  • Pat beef dry with a paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the plate with the bacon.
  • In the dutch oven, sauté the carrots and sliced onions with remaining fat from meats until softened, (about 3 minutes). Drain off any excess fat. Add 4 cloves minced garlic and cook for 1 minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol.
  • Return the bacon and beef back into the pot; season with ½ teaspoon coarse salt and ½ teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
  • Add the pearl onions, wine and enough beef stock so that the meat is barely covered. Then add the tomato paste and thyme. Bring to a simmer on the stove for about 5 minutes.
    Cover then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
  • During the last 15 minutes of simmering time, prepare the mushrooms: 
    Heat the remaining butter in a medium-sized skillet. When the foam subsides, add the remaining 2 cloves garlic and briefly cook until fragrant (about 30 seconds), then add the mushrooms. Cook for about 5 minutes, while tossing mushrooms occasionally to coat with the butter. Season with salt and pepper, if desired.
  • Add the garlic browned mushrooms to the pot. Let simmer for 3 to 5 minutes, stirring occasionally, to combine.
  • Serve over mashed potatoes or French bread or simply on its own in a bowl alongside a crisp salad.

Zucchini & Mushroom Bucatini

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Weeknight Zucchini and Mushroom Bucatini

I got one of those spiralizer gizmos as a gift a couple of years ago and usually forget that it’s in my kitchen cupboard. When I set out to make this zucchini and mushroom bucatini I had the same conversation with myself that I have every time I pull the spiralizer out of the cupboard; “Why don’t I use this tool more often? It’s so handy!” No, I’m not selling spiralizers here and the one I own is definitely the low end of the market, but it is a pretty cool little kitchen gadget all the same.

For this quick weeknight pasta dish I used the spiralizer to create zucchini spirals that I tossed together with fresh mushrooms and “real” bucatini pasta.

Pasta could be the world’s most perfect food. Seriously, if you’ve got pasta in the pantry you can top it with anything that you’ve got in your vegetable or deli drawer and turn it into a totally satisfying meal.

This recipe calls for spiralized zucchini which complements the bucatini without making the dish feel overly heavy. Several big cloves of garlic and an onion caramelized in the pan make this an ideal dish for dinner after a long day at work.

If you don’t own a spiralizer, just slice up the zucchini and toss it in the pan with the mushrooms. You’ll get the same taste and satisfying result. 

This is comfort food, meant to make you comfortable, so go with your own style of warm fuzzy blanket here.

Serve with a crisp green salad and a glass of chardonnay.

Weeknight Zucchini and Mushroom Bucatini
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Zucchini and Mushroom Bucatini

Quick zucchini and mushroom pasta recipe made with fresh vegetables and bucatini pasta.
Course Dinner, Main Course
Keyword Mushroom, Pasta, Zucchini
Total Time 25 minutes
Servings 4

Equipment

  • Vegetable Spiralizer (optional)

Ingredients

  • 12 ounces bucatini pasta
  • 2 medium zucchini squash
  • 16 ounces baby portabello, crimini or shitake mushrooms quartered
  • 1 large shallot
  • ¼ cup white wine
  • 2 Tbsp olive oil
  • salt
  • pepper
  • Parmesan cheese, for topping

Instructions

  • Set a large pot of salted water to boil for pasta. Cook pasta according to package instructions.
  • Spiralize zucchini using the medium or large blade. Cut mushrooms into quarters. Thinly slice the shallot.
  • Heat 2 Tablespoons olive oil in a large skillet. Add vegetables and saute until cooked through but not browned. Add white wine and cook for another 2-3 minutes. Add salt and pepper to taste.
  • Reserve 1 cup of pasta water then drain pasta into a colander.
  • Toss the drained pasta together in the skillet with the sauteed vegetables over medium heat. Add some of the reserved pasta water to bring the ingredients together. Heat through.
  • Serve topped with ground black pepper and Parmesan cheese, if using.

Stir Fried Baby Bok Choy

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Stir Fried Baby Bok Choy

I love this little green leafy package of goodness. If you haven’t given baby bok choy a try, it’s time to give it a whirl. With it’s sweet mild flavor, baby bok choy is ideal for a quick stir fry dinner. Toss baby bok choy into Asian inspired soups punch up the color and add a bit of crunch.

Bok choy is super healthy too, because it’s packed with vitamin C, vitamin E, and beta-carotene. Bok choy is also one of the few vegetables that contain the essential nutrient, selenium.  Selenium is critical for reproduction, thyroid hormone metabolism, DNA synthesis, and protection from oxidative damage.

In this simple recipe, we stir fry baby bok choy in peanut oil with fresh minced garlic, salt and pepper. The uber-fast cook time yields a clean, smoky vegetable with a delectable Asian essence.

Serve hot alongside a bowl of brown rice. 

Stir Fried Baby Bok Choy
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Stir Fried Baby Bok Choy

Quick and easy green vegetable dish that is high in vitamins and low in ingredients
Course Dinner, Lunch
Keyword plant based, Vegetarian
Total Time 10 minutes
Servings 2

Equipment

  • Skillet

Ingredients

  • 2 tsp peanut oil
  • 2 large garlic cloves minced
  • 6-8 small heads baby bok choy, quartered thoroughly wash and drained with any dirty root parts cut off.
  • Kosher salt, to taste
  • fresh black pepper, to taste
  • soy sauce, to taste (optional)

Instructions

  • Heat peanut oil in a medium skillet over medium-high.
  • Add bok choy and stir to evenly coat. About 1 minute.
  • Add minced garlic. Cook until bok choy is tender and bright with slightly golden or browned edges. For a more smokey flavor, stir a little longer to get a very brown char on the edges of the leaves.
    Season with salt and pepper.
  • Serve with rice and a dash of soy sauce, if desired.

Roasted Red Pepper and Tomato Soup

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Roasted Red Pepper and Tomato Soup

Tomato soup and grilled cheese sandwiches are a dynamic duo and the perfect twosome to invite to every occasion. They turn heads and get conversations started at weeknight dinners, Saturday afternoon parties or Sunday sports day on the couch. This year I paired creamy herb roasted red pepper and tomato soup with sharp cheddar cheese grilled between two hearty slices of seeded rye to serve at our Oscar Awards party. Let me tell you; everyone kept sneaking back to the kitchen to fill up their bowls. Commercial breaks are good for something after all!

When making this soup, pay special attention to the vegetables that are the base for your vegetable broth. (Or make your own) Knowing what veggies are in there will help you decide what seasonings to sprinkle over your peppers before roasting so that you really bring out the flavor of the tomatoes and peppers in your soup.

Roasted Red Pepper and Tomato Soup
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Roasted Red Pepper and Tomato Soup

Why buy the boxed version of tomato soup when you can make it fresh and fabulous in no time flat!
Course Dinner, Lunch, Main Course
Keyword Pepper, Soup, Tomato
Total Time 1 hour 20 minutes
Servings 6

Equipment

  • Immersion blender or countertop blender

Ingredients

  • 2 red or yellow peppers
  • 1 medium brown onion, chopped
  • 4 large garlic cloves, peeled and smashed
  • ½ cup carrot, chopped
  • ½ cup celery, chopped
  • ¼ cup tomato paste
  • ¼ cup medium grain white rice
  • 2 Tbsp olive oil extra virgin
  • 1 28 ounce canned chopped tomatoes
  • 4 leaves fresh basil
  • 1½ quarts vegetable stock
  • ⅛ tsp cardamom
  • pinch dried oregano
  • pinch dried thyme
  • salt and fresh ground pepper, to taste

Instructions

  • Pre-heat oven to 400°
  • Slice each pepper into 4 large quarters and lay into a baking dish. Drizzle with olive oil. Sprinkle with dried oregano and thyme. Sprinkle with salt and pepper, to taste.
  • Peel garlic cloves and smash lightly. Set into the baking dish with the peppers. Drizzle with olive oil.
  • Roast peppers and garlic in the oven for 25 minutes.
  • While peppers and garlic are roasting, saute chopped onions in a large skillet with 2 Tbsp olive oil over medium heat.
  • Cook stirring often until onions are translucent. About 3 minutes. Add chopped carrots and celery. Cook about 5 more minutes.
  • Add the tomatoes with the juice, tomato paste, basil, cardamom and a generous dash of salt.
  • Cook over medium heat, stirring occasionally, about 10 minutes until tomatoes have cooked down a bit.
  • Add the roasted peppers and garlic, vegetable stock, rice, and salt and pepper to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring occasionally. Season with freshly ground pepper, taste and adjust salt.
  • Pour soup into blender cup in batches and purée. Be careful with hot soup in the blender. DO NOT FILL TOO FULL and leave cover lid loose for steam to escape. Cover with tea towel to keep from splattering. Return pureed soup to pot in batches and heat on medium low for several minutes. Taste and adjust seasonings. Top with Parmesan cheese, croutons, dollop of yogurt and/or chopped basil.

Cheesy Cauliflower & Carrot Soup

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Cauliflower and Carrot Soup

If there’s one thing I love about cold weather, it’s soup. Soup’s versatility makes it at dish you can toss together with whatever you have in your refrigerator.  You almost don’t need a recipe for this creamy rich soup. Adapt it to fit the season and what you’ve got in your vegetable drawer.

I love cauliflower in this soup but toss any combination of vegetables into your saucepan, add water or broth, purée, and there you have it. Light a candle and pour the wine, dinner is served. Top it with a dollop of sour cream and a sprinkle of green herbs for flare and flavor.

Some steps of this soup have been adapted from NYT Cooking recipe, Lemony Carrot and Cauliflower Soup. Try a dash of miso for a super boost of umami flavor. Hello comfort food!

Cheesy Cauliflower and Carrot Soup
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Cheesy Cauliflower and Carrot Soup

The perfect vegetarian soup to warm you up on a cold winter day.
Course Dinner, Lunch
Keyword Carrot, Cauliflower, Soup, Vegetarian
Total Time 45 minutes
Servings 4

Ingredients

  • 2 cups 1 large onion (any color you prefer)
  • 2 cups about 5 medium carrots, peeled and cut into ½ inch pieces
  • 2 cups about 1 medium head of cauliflower cut into small florets
  • 4 Tbsp miso paste I use Miso & Easy (available at Sprouts)
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp coriander seeds
  • 2 large garlic cloves, minced
  • 2 tsp Kosher salt
  • 2 ounces about a 1 inch square cube of Parmesan cheese or the rind of a Parmesan cheese wedge.
  • 1 Tbsp cayenne
  • 2 tsp smoked paprika, plus more for serving
  • 1 bunch fresh cilantro, for serving
  • plain Greek yogurt, for serving
  • 2 tsp onion powder

Instructions

  • Pre-heat oven to 400°.
  • Toss cauliflower florets with 1 Tbsp olive oil and roast in the oven till golden brown. About 15 minutes.
  • While cauliflower is roasting, toast coriander seeds in a large dry pot (do not use oil or spray) over medium heat until dark brown. 3 minutes. Grind seeds to a coarse powder with mortar and pestle and set aside. (If you don't have a mortar and pestle you can crush the seeds on a cutting board with a heavy stock pot or cast iron skillet)
  • In the same pot that you toasted the coriander, heat 2 Tbsp olive oil. Stir in chopped onion and cook until fragrant and translucent, stirring occasionally for about 8 minutes. Add garlic and cook 1 more minute.
  • Add 5 cups water to the pot. Then add carrots, crushed coriander and salt. Stir in the miso paste. Simmer and cook, uncovered, 10 minutes. Stir in roasted cauliflower and cook for another 5 minutes until carrots are tender.
  • Remove the soup from the heat. Pour soup into a blender, (you may need to do this in batches so you don't overfill your blender.) Purée until smooth.
  • Pour pureed soup back into the pot and add Parmesan cheese wedge/rind, paprika, onion powder and cayenne. Simmer for about 6 minutes until all the flavors have mingled nicely.
  • Ladle into bowls and serve topped with a dollop of Greek yogurt, paprika and cilantro leaves.