Cook’s Corner

Give up the calories but keep the taste – check out these healthy and delicious recipes!

Who says veggies have to be gross? This recipe will cook up a tasty and healthful cauliflower soup!
Who says veggies have to be gross? This recipe will cook up a tasty and healthful cauliflower soup!

Cauliflower can be grown and sold year-round, but its taste is at its peak in the winter months. Who wouldn’t want to curl up on a couch underneath a blanket with a bowl of creamy soup after a long day of being out and about in the cold? As an added bonus, cauliflower also happens to have a long list of health benefits. Its best known benefit is for being chock-full of vitamin C and manganese, which are both powerful antioxidants. Pamper your family with this delicious, belly-warming recipe of this season’s perfect vegetable.

Ingredients:

2 heads cauliflower

3 garlic cloves

2 shallots

2 TBSP olive oil

3 cups chicken broth

1 cup water

1 tsp finely chopped fresh thyme leaves

1 bay leaf

2 cups heavy cream

Preparation:

Preheat oven to 425⁰F

Cut cauliflower into 1-inch florets (about 10 cups). In a large baking pan, toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.

In a 4-quart kettle, simmer broth, water, roasted cauliflower mixture, and herbs for 30 minutes or until cauliflower is very tender. Discard bay leaf and in a blender, puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to kettle and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through.

Read More: www.epicurious.com/recipes/food/views/Roasted-Cauliflower-Soup-14521#ixzz2Ctbu6Hg5

 

Ditch the boring old chocolate chip and try the cranberry-hootycreek!
Ditch the boring old chocolate chip and try the cranberry-hootycreek!

Cranberry Hootycreeks

Ingredients:

½ cup butter

1 egg

1 tsp vanilla

5/8 cup all-purpose flour

1/2 cup rolled oats

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup packed brown sugar

1/3 cup white sugar

1/2 cup dried cranberries

1/2 cup white chocolate chips

1/2 cup chopped pecans

Preheat oven to 350⁰F. Grease cookie sheet. Combine butter, egg, and vanilla in a medium bowl until fluffy. Add the rest of the ingredients and mix by hand until well blended. Drop spoonfuls of dough onto cookie sheet. Bake for 8-10 minutes. Cool on baking sheets or wire racks. Makes 18 cookies.

Roasted chicken is a classic dish that not only tastes good, but is also healthy!
Roasted chicken is a classic dish that not only tastes good, but is also healthy!

Roasted Chicken Breast with Root Veggies

Ingredients:

1 large beet

2 large carrots

1 medium onion

2 split chicken breasts, bone-in, skin-on

1 tablespoon extra virgin olive oil

Generous shakes of garlic powder, ground oregano, and salt & pepper

A dash of cayenne pepper

Preheat oven to 450⁰F. Peel and quarter beets, then cut into ¼”-thick slices and place in 9×13” baking dish. Peel and slice carrots into ¼”-thick slices. Chop onion. Add carrots and onion to baking dish. Place chicken breasts skin side up on top of veggies. Drizzle olive oil over everything, using your hand to evenly coat everything, and top with spices. Roast for 35 minutes or until chicken registers 165⁰F. Remove from oven. Allow to rest for 5-10 minutes.

Source: http://humblefoodie.com/2012/10/30/roasted-split-breast-chicken-and-root-vegetables-a-brown-bag-recipe/

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