Cindy's Recipes and Writings

Roasted Cauliflower Soup

Posted on September 30, 2013 by Cindy Kerschner

I love the way roasting cauliflower adds another dimension to this vegetable. That bit of time in the oven brings out a sweet nutty taste while keeping the cauliflower firm. It holds up in the soup so much better! Add roasted garlic and caramelized onion and you have a tasty fall soup everyone can enjoy! No need for cream.

Roasted Cauliflower Soup

Ingredients

4 cups roasted cauliflower (3 for soup, 1 for garnish)
2 1/2 cups vegetable or chicken stock
1 medium onion sliced
1 Tablespoon roasted garlic
1/4 cup grated parm cheese
1 Tablespoon olive oil
croutons for garnish

Directions
Saute onions and garlic in 1 tablespoon olive oil until translucent and slightly brown.
Blend 3 cups *roasted cauliflower, stock, onions and garlic in a food processor or blender.
Simmer soup over low-medium heat until thoroughly heated to blend flavors.
Serve warm garnished with reserved roasted cauliflower pieces, croutons and additional parmesan cheese if desired.

*To roast, drizzle with olive oil and roast at 400 degrees, stirring frequently until browned and soften but not mushy. It is not the prettiest looking veggie roasted, but the flavor is wonderful!

4.5 from 2 reviews

Roasted Cauliflower Soup

Author: Cindy Kerschner

Ingredients

4 cups roasted cauliflower (3 for soup, 1 for garnish)
2½ cups vegetable or chicken stock
1 medium onion sliced
1 Tablespoon roasted garlic
¼ cup grated parm cheese
1 Tablespoon olive oil
croutons for garnish

Instructions

Saute onions and garlic in 1 tablespoon olive oil until translucent and slightly brown.
Blend 3 cups *roasted cauliflower, stock, onions and garlic in a food processor or blender.
Simmer soup over low-medium heat until thoroughly heated to blend flavors.
Serve warm garnished with reserved roasted cauliflower pieces, croutons and additional parmesan cheese if desired.

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Posted in cauliflower, soup, vegetables, vegetarian, veggies, What's For Dinner? | Tagged cauliflower, fall, roasted vegetables, soup, vegetarian | 12 Comments

Spicy Lentil Crackers for #SundaySupper

Posted on September 29, 2013 by Cindy Kerschner

This week the #SundaySupper team is celebrating all things crunchy! Thanks Susan from Girl In The Little Red Kitchen for hosting!
When I first heard the theme was “crunchy goodness”, I thought, hmmm something with nuts. No wait, celery. Celery is the crunchiest thing I know. But I’m not a big fan of raw celery and that doesn’t really sound like a recipe.
I have been making homemade crackers lately and experimenting with different flours. I came across a few recipes using bean and lentil flours.
Bean flours aren’t crunchy by themselves but with a little olive oil and water they do make tasty gluten-free lentil crackers.

Spicy Lentil Crackers

Ingredients

1/2 cup chickpea flour
1/2 cup lentil flour (I used red)
1/4 cup sweet rice flour
1/4 cup olive oil
1/4 teaspoon Turmeric
1/8 teaspoon cumin
1/4 teaspoon sweet smoked paprika
1/4 teaspoon salt
1/4 cup water

Directions
Preheat oven to 375. Mix flours, oil and spices together.
Add water 1 teaspoon at a time until dough is moist, doesn’t crumble but not sticky.

Roll dough out between a sheet of parchment paper to about 1/4-inch thickness. Cut into 1-inch squares.

Bake at 375 for 5 minutes and flip crackers and continue to bake until golden brown.
Cool on bake sheet before putting in an airtight container.

Check out all the crunchy goodness on hand this week from the Sunday Supper team!

Crispy Appetizers:

Bitterballen from The Urban Mrs.

Caprese Wontons from Jane’s Adventure in Dinner

Crispy Broccoli Cheddar Bites from Curious Cuisiniere

Naanchos from Bobbi’s Kozy Kitchen

Waldorf Salad from Noshing With The Nolands

Crunchy Entrees and Sides:

Crunchy Baked Chicken with Homemade Shake and Bake from Growing Up Gabel

Crunchy Crusted Chicken Strips with Chipotle Honey Mustard from A Kitchen Hoor’s Adventure

Flautas de Rajas con Queso (Cheesy Poblano Pepper Taquitos) from La Cocina de Leslie

German Green Beans from Fast Food to Fresh Food

Penny’s Taco Salad from Webicurean

Popcorn Chowder from The ROXX Box

Rosemary Garlic Croutons on layered Savoy Cabbage Soup from The Not So Cheesy Kitchen

Strawberry and Mozzarella Flatbread from Family Foodie

Munch on Snacks:

Crunchy & Chewy Chocolate Hazelnut Granola from Cupcakes & Kale Chips

Crunchy Granola Bars (Better than Nature Valley) from Shockingly Delicious

Crunchy Pumpkin Pie Spice Roasted Chickpeas from Daily Dish Recipes

Duck Fat Chex Mix from The Texan New Yorker

Easy Vegan Granola from Killer Bunnies, Inc

Fried Veg Momos with Cheese Recipe from Masala Herb

How to Make Homemade Sweet and Salty Trail Mix from Neighborfood

Orange Spiced Cashews from Hip Foodie Mom

Peanut and Pretzel Popcorn Balls from Peanut Butter and Peppers

Pumpkin Spice Granola from Home Cooking Memories

Roasted Pumpkin Seeds from Hezzi-D’s Cooks and Books

Slow Cooker Bar-B-Q Party Mix from Hot Mamma’s Kitchen Chaos

Sourdough Grissini from girlichef

Spicy Lentil Crackers from Cindy’s Recipes and Writings

Sweet and Spicy Roasted Pepitas from Alida’s Kitchen

Sweet Potato Chips from Kudos Kitchen By Renee

Unbaked Healthy Oatmeal Sesame Bars from My Trials In The Kitchen

Vanilla Almonds from That Skinny Chick Can Bake

Crisp Dessert:

Boo Berry Cereal Treats from Pies and Plots

Choco-Caramel Squares from Basic N Delicious

Chocolate Covered Potato Chip Rice Krispie Treats from The Girl In The Little Red Kitchen

Chocolate Pecan Biscotti from The Food Army Wife

Cookie Brittle from Juanita’s Cocina

Double Banana Pie Krispie Treats from What Smells So Good?

Honeycomb Crunch Candy from Food Lust People Love

Momofuku Chocolate Chip Cornflakes Cookies from Ninja Baking

Nutty Wedges with Brown Sugar Whipped Cream from Magnolia Days

Peanut Butter Pretzel Chocolate Chip Cookies from Take A Bite Out Of Boca

Salted Caramel Cashew Cookies from Mess Makes Food

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

5.0 from 1 reviews

Spicy Lentil Crackers for #SundaySupper

Author: Cindy Kerschner

Ingredients

½ cup chickpea flour
½ cup lentil flour (I used red)
¼ cup sweet rice flour
¼ cup olive oil
¼ teaspoon Turmeric
⅛ teaspoon cumin
¼ teaspoon sweet smoked paprika
¼ teaspoon salt
¼ cup water

Instructions

Directions
Preheat oven to 375. Mix flours, oil and spices together.
Add water 1 teaspoon at a time until dough is moist, doesn't crumble but not sticky.
Roll dough out between a sheet of parchment paper to about ¼-inch thickness. Cut into 1-inch squares.
Bake at 375 for 5 minutes and flip crackers and continue to bake until golden brown.
Cool on bake sheet before putting in an airtight container.

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Posted in #SundaySupper, What's For Dinner? | Tagged #SundaySupper, crackers, gluten-free, lentils | 52 Comments

Potato, Cabbage and Smoked Sausage Skillet #Pompeian #Spon

Posted on September 27, 2013 by Cindy Kerschner

I received a free sample of Pompeian Extra Virgin Olive Oil to try through the Smiley 360 program. All opinions on the product are my own.

I confess. I love fried potatoes. I love fried cabbage. Fried foods are more of a treat for me than an everyday meal. So when I received my bottle of Pompeian Extra Virgin Olive Oil, I was like a kid in a candy store!

I use a lot of olive oil in this household. A tablespoon here and a tablespoon there adds just enough heart healthy fat to our diet. To put Pompeian oil to the test, I made a dish that uses much more oil than what I usually use to pan fry. Like I said, it was a treat for me! 🙂

Pompeian Extra Virgin Olive Oil is USDA quality monitored to ensure only the finest olives are selected. Try Pompeian Olive Oil for yourself $1.00 off coupon .

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Potato, Cabbage and Smoked Sausage Skillet

Ingredients

2 large or 3 medium potatoes, peeled and sliced ( about a 1/4-inch thickness)
3 cups shredded cabbage
1 medium onion, sliced
1 pound fully-cooked smoked sausage (beef, pork or turkey) sliced
6 Tablespoons olive oil
3 Tablespoons butter
Salt and Pepper to taste

Directions

In a large skillet, add olive oil, potatoes and onions. Salt and pepper to taste. Fry over med-high heat for 2-3 minutes then flip.
Add cabbage and butter.Reduce heat to medium and cover, and simmer 5 to 10 minutes, stirring occasionally to loosen potatoes and distribute heat.

Add sausage and continue to cook until cabbage is soft, potatoes are crisp on the outside and sausage is heated through.

5.0 from 1 reviews

Potato, Cabbage and Smoked Sausage Skillet #Pompeian #Spon

Author: Cindy Kerschner

Ingredients

2 large or 3 medium potatoes, peeled and sliced ( about a ¼-inch thickness)
3 cups shredded cabbage
1 medium onion, sliced
1 pound fully-cooked smoked sausage (beef, pork or turkey) sliced
6 Tablespoons olive oil
3 Tablespoons butter
Salt and Pepper to taste

Instructions

In a large skillet, add olive oil, potatoes and onions. Salt and pepper to taste. Fry over med-high heat for 2-3 minutes then flip.
Add cabbage and butter.Reduce heat to medium and cover, and simmer 5 to 10 minutes, stirring occasionally to loosen potatoes and distribute heat.
Add sausage and continue to cook until cabbage is soft, potatoes are crisp on the outside and sausage is heated through.

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