Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.

My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.

Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
I'm helping as many people as I can to plant edible gardens in their yards too. It's hard work but it's really fun!



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    Roasted Cauliflower & Potato Soup with Crispy Kale and Parmesan

    This soup was delicious! I made this for my sister the other day when she came over to help plant our winter vegetable garden. This soup was simmering on the stove while we worked outside. We planted a million vegetable seeds, including carrots, cilantro, kale, chard, peas, and various lettuces. We also transplanted a bunch of volunteer arugula and artichokes that were springing up all over the garden, and we planted two new blueberry shrubs. We got everything done just before it started to rain. 

    This was made with homemade veggie stock, which really gives it a huge depth of flavor.

    For the vegetable stock: In a large pot of water, simmer roughly chopped carrots, chopped celery with leaves included, 1 large onion, quartered with the skin still on, garlic cloves, peels and all, part of the big stem from the center of the cauliflower, 2 bay leaves, fresh parsley and kosher salt and pepper. Simmer for about 2-3 hours. Then you strain it and discard the spent vegetables. 

    For the soup: In a 400 degree oven roast chopped cauliflower, 4 or 5 diced potatoes and 1/2 chopped onion that have been drizzled with olive oil and seasoned with salt and pepper, a little bit of cinnamon and some paprika. Roast these for about 25 minutes until they get color. Add some chopped kale drizzled with olive oil in the last 10 minutes for the garnish, (optional). 

    In a large heavy bottomed pot, add 1 tblsp butter or olive oil or both, saute the other half of the chopped onion with some minced garlic, kosher salt and pepper, 1 bay leaf. Saute until softened. Add the roasted potato and cauliflower, (reserving a small amount with the kale for the garnish) and the home made soup stock. Simmer on low heat for about 25-45 minutes. Simmering the soup on a low flame prevents it from becoming foamy. Remove the Bay leaves and blend with a stick blender. You can add 3/4 c. of cream at this point,  but we didn’t and it was very creamy and delicious.

    Serve with roasted kale and potato garnish and freshly grated parmesan cheese. Yum! This is so good! It’s good for you too! Mmmmmm soup.


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    11. missminifer said: I love cauliflower soup! Not tried roasting it first, will have to do that next time!
    12. turneditoff reblogged this from delishytown and added:
      So in the mood for this right now.
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