Basil Pesto

Basil Pesto 2

I love using pesto on pasta, pizza and sandwiches. It’s a healthy, delicious sauce with fabulous flavor. My garden is once again overflowing with this beautiful, fragrant herb so I took a little time out of my day and made a batch. I freeze it so I can enjoy it all year round. It’s so easy to do!

Basil Pesto

2 cups fresh basil leaves packed
3/4 cup freshly grated parmesan cheese
3 teaspoons fresh minced garlic
1/2 cup extra virgin olive oil
1/3 cup pine nuts or chopped walnuts
Salt and pepper to taste

Most recipes call for a food processor, but I used my Vitamix blender. Here are directions for both.

If using a Vita Mix:

Add first 5 ingredients to Vitamix container and secure lid. Turn machine on and slowly increase speed, using tamper to mix ingredients and press into blade. Blend for 30 to 60 seconds until well blended. Add salt and pepper to your taste.

If using a food processor:

Add basil and nuts to the bowl of a food processor and pulse several times. Add garlic and parmesan and pulse several more times. Scrape down the side of the bowl with a rubber spatula. With the food processor running, slowly add olive oil and blend until well combined. Scape the sides of the bowl again and add salt and pepper to your taste.

If not using immediately, pour into airtight container. Drizzle a small amount of olive oil on top. Cover with plastic wrap, then secure lid. Store for up to one week in refrigerator, or freeze for up to 9 months.

Stuffed Poblanos

baked poblanos 2

The peppers in my garden are gorgeous and plentiful this year. This dish is one of our favorites, so I was excited when the poblanos were ripe and ready to pick. It’s a delicious and easy recipe, so mix up a batch of margaritas and start cooking!

whole poblanos

Stuffed Poblano Peppers ( inspired by a recipe from TheLittleGSP.com)
Ingredients
6 large poblano peppers
4 cups grated Jack or Cheddar cheese (or combination of)
1- 12 ounce package (4 links) of your favorite spicy sausage (such as al fresco Spicy Jalapeño chicken sausage)
chopped cilantro for garnish
Mexican Rice (recipe follows)

Mexican Rice ( inspired by a recipe from Spicy Southern Kitchen)
Ingredients
2 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 cup basmati rice
1 (8-ounce) can tomato sauce
2 cups vegetable broth
1 cup frozen corn kernels
1/2 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
2  medium sized tomatoes, diced
2 tablespoons chopped fresh cilantro leaves

Directions
Saute onions in a large skillet over medium heat. When onions are translucent, add garlic and stir for a minute. Stir in rice and continue stirring until toasted, about 5 minutes.

Add tomato sauce and vegetable broth. Stir in corn, chili powder and cumin. Cover and simmer low until rice is cooked through, about 15-20 minutes. Stir in tomatoes, add salt and pepper to taste. Set aside.

Wash and dry peppers. Slice lengthwise so peppers will lay flat. Remove seeds and ribs. Line a large cookie sheet pan with foil.

cut poblanos

Turn oven on to broil. Place peppers on cookie sheet and put them under the broiler for about 5 minutes or until they start to soften and blacken slightly. Check them often.  Remove from oven and set aside. Turn oven down to 375 degrees.

Cook sausage according to package directions. Cool and cut up into bite size pieces.  Mix with rice. Generously fill each pepper half with sausage and rice mixture. Top with grated cheese.

stuffed pre bake close up

stuffed pre bake

Bake in oven 15-20 minutes until cheese is melted and golden.  Serve with black beans, chips and salsa. Serves 6.

poblano 3

Potato-Bean Soup

Potato-Bean Soup

Warmer weather is on it’s way and soon we’ll be saying goodbye to soup season. Here’s one you will want to try before cold weather comes to an end.

Potato-Bean Soup

from Better Home and Gardens Soups and Stews Book

Ingredients:

2 medium carrots, shredded (1 cup)
1/2 cup sliced celery
1 clove garlic, minced
1 tablespoon butter
4 cups chicken broth or stock
3 cups cubed, peeled potatoes
2 tablespoons snipped fresh dill or 2 tablespoons dried dill weed
1 15 ounce can cannellini beans or great northern beans, rinsed and drained
1/2 cup dairy sour cream or plain non-fat yogurt
1 tablespoon cornstarch
Salt and pepper to your taste

Directions:

Over medium heat, sauté carrots, celery and garlic in butter until tender, 4-5 minutes. Add chicken stock, potatoes and dill. Bring to a boil, then lower heat and simmer covered until potatoes are tender, 20-25 minutes. Mash half of the potatoes, then stir in the beans.

In a small mixing bowl, combine the sour cream and cornstarch; stir into the soup mixture. Cook until thickened and bubbly. Add salt and pepper to your taste. Serves 4-6.

Thai Beef with Peppers

Thai Beef

Here’s an easy, delicious, Asian inspired meal. I prefer to marinate the meat several hours or overnight for extra flavor, but it’s not required. If you need to whip up dinner in a hurry, just toss the beef in the marinade for a few minutes and continue with the recipe.

Thai Beef with Peppers

adapted from recipe by Ree Drummond

Ingredients

7  ounces Thai rice noodles
1/2 cup low-sodium soy sauce
3 tablespoons sherry*
2 tablespoons cornstarch
2 tablespoons packed brown sugar
1 tablespoon minced fresh ginger
1 teaspoon red chili paste (use additional  if desired)
2 cloves garlic, minced
1 lime, halved
1 pound Top Sirloin Cap steak or flank steak, sliced thin
2 tablespoons Grapeseed oil*
1 medium sweet onion, sliced
1 red bell pepper, cored and medium diced
1 tablespoon diced fresh jalapeno
Fresh parsley leaves, for garnish (optional)

Prepare the marinade in a small bowl. Combine soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic and the juice of half the lime. Pour a third of the marinade into a large ziplock bag with the sliced beef and toss to coat. Marinate several hours or overnight, reserving the rest of the marinade for later.

When you are ready to prepare, add one tablespoon oil to a large skillet and sauté onions for a couple of minutes over medium-high to high heat.  Add the bell peppers and jalapenos. Continue to saute just until peppers are tender but still crisp. Remove and set aside.

Cook Thai rice noodles according to package directions.

Add the remaining tablespoon of oil to the hot skillet and add the marinated meat. Separate to evenly distribute in the pan.  Cook for about 30 seconds per side.  Reduce the heat to low, add the onions and peppers then pour in the remaining marinade and stir. Simmer on low heat for several minutes. Let the sauce slowly thicken. Adjust the amount of spice to your liking. I add additional chili paste for extra heat. Turn off the stove.

Remove the noodles from the pot with tongs and add directly into the meat and vegetable mixture. Toss and add some pasta water if needed to thin the sauce.

Garnish with fresh parsley leaves and serve immediately with a squeeze of the remaining lime half.

*Note: you can substitute white wine, wine vinegar or rice wine vinegar for sherry.  Use chicken broth if you do not wish to use alcohol.

I prefer to use Grapeseed oil for health reasons, but you can use vegetable or olive oil.

Spatchcock Roast Chicken

Spatchcock Roast Chicken

“Spatchcocking” is simply another term for butterflying. Removing the backbone and roasting the chicken flat ensures quicker, more even cooking.

Spatchcock Roast Chicken

3 large carrots
3 ribs celery
1 red onion
6-8 small-medium red potatoes
1 4-5 pound roasting chicken
1 lemon sliced
Provencal herbs

Cut vegetables into 2 inch pieces. Quarter potatoes. Quarter again if potatoes are too large. You want all of the vegetables to be of similar size so they will roast evenly. Season with freshly ground pepper, kosher salt and provencal herbs. Toss with a tablespoon of olive oil to evenly coat. Set aside.

Preheat oven to 425 degrees.

Place a whole chicken breast-side down on a large rimmed baking sheet, thigh end close to you. Using good poultry shears, cut along one side of the backbone and repeat on the other side, cutting through the rib bones. Remove backbone. Turn the chicken over, press hard on the breast bone until it cracks and flattens.

Place chicken, breast side up into a large roasting pan. Rub with olive oil, season with freshly ground pepper and kosher salt. Sprinkle with provencal herbs. Carefully lift skin at the top of each breast and slide in 2 lemon slices. Do the same for each thigh.

Arrange vegetables around chicken. Add remaining slices of lemon.

Spatchcock chicken 2

Roast chicken 50-60 minutes, until the thickest part of the breast registers 165 degrees on an instant read thermometer. Stir vegetables after 30 minutes. Roasting times will vary. Go with the thermometer, not the clock.

Move the chicken to a cutting board. Let rest for 10 minutes before carving. Serve with roasted vegetables.

Spatchcock chicken 1

 

Chicken Noodle Soup

Chicken Noodle Soup

Have a chill or feeling down? Forget that nasty canned soup. This recipe is so simple, you’ll never look back. Made with a store bought rotisserie chicken or left overs from your own roasted chicken, this soup will cure what ails you, or at least make you feel so good you’ll think it did.

Chicken Noodle Soup

Ingredients:
1-32 ounce box plus 3-14.5 ounce cans chicken broth or stock
1/2 cups chopped parsley
1- two pound rotisserie chicken
1 1/2 cups chopped carrots
1 cup thinly sliced celery
1 teaspoon italian herb seasoning
2 cups pasta noodles (I used Casarecce)
Salt and pepper to taste
1 tablespoon grape seed or olive oil

Directions:
Skin and de-bone chicken. Shred meat or chop into bite size pieces.

Heat oil over medium heat in a large soup pot. Sauté vegetables until soft. Add broth and italian seasoning and simmer for 5 minutes.

Add pasta and cook according to directions for al dente.

Add chicken and parsley, simmer 5 more minutes. Add salt and pepper to taste.

Ladle into bowls and serve.

Jalapeño Popper Pizza

Jalapeno popper pizza

Fall is fabulous here is the Midwest, and we look forward to the cooler weather and blue sunny skies that it brings. And though summer has ended, I still have beautiful green and jalapeño peppers growing in my garden. For me, Fall and peppers can only mean one thing –  college football and homemade pizza. Ok, that’s two things, and both are autumn staples at our house.

And because we have pizza so often during football season, we like to try many different variations and this one is a new favorite.

Most anything cheesy and spicy is super delicious; put it on top of a pizza crust and rock my world.

I love the combination of sweet and hot peppers with traditional mozzarella and mexican style cheeses. Leave in most of the vein and seeds on the jalapeños for the heat that makes this pizza stand out from the everyday pizza pie. And the crispy bacon – always delectable.

So grab a cold one with a slice and cheer on your favorite team.  As for me and my house, we yell ROLL TIDE!!!

Jalapeño Popper Pizza

Ingredients:

Prepared pizza dough

4 -6 ounces softened cream cheese or a bagel cream cheese spread

1/2 cup shredded mozzarella

1/2 cup shredded pepper jack cheese

1/2 cup shredded sharp cheddar

2 jalapeño peppers, sliced into rings

1 thinly sliced small green pepper

1 thinly sliced small onion

1/3rd cup diced roasted red peppers or Peppadew peppers

4 slices diced crisp cooked bacon

1/4 cup yellow cornmeal

Sprinkle cornmeal on a pizza stone or pan. Cover with prepared pizza dough. Spread softened cream cheese evenly over dough. Add cheese and toppings in the following order:

Mozzarella, jalapeños, green pepper, onion, red pepper, shredded jack cheese, shredded cheddar, diced bacon.

Bake at 450 degrees for 12-15 minutes, until cheese is melted and crust is golden brown and puffed. If using a pizza stone, follow the manufacturer’s baking or grilling directions.

Note: Peppadew is the trademarked brand name of sweet, tangy piquanté peppers grown in the Limpopo province of South Africa

Jalepeno Popper Pizza slice

Pasta e Fagioli

Pasta e Fagioli

Summer has ended and fall weather is nipping at it’s heels. Cooler days and nights are beckoning for hearty autumn fare.

This thick, flavorful soup is all that and more. Abundantly rich with vegetables and pasta this traditional italian dish is hearty and comforting; the ideal meal for the cool nights ahead. Salad and crusty warm bread make the perfect sides. And let’s not forget a glass of your favorite vino.

Pasta e Fagioli (Pasta and Beans)

adapted from “All About Pasta & Noodles” by Irma

Ingredients:

2 tbsp extra virgin olive oil

1 medium onion, finely chopped

1 small carrot, peeled and finely chopped

1 medium celery stalk with leaves, finely chopped

2 tbsp packed finely chopped fresh parley

2 large cloves garlic, minced

One 14 oz can crushed whole tomatoes with juice

One 15 to 19 oz can cannellini, great northern or pinto beans, rinsed and drained

2 cups vegetable stock

1 cup (1 inch) pieces green beans

1 cup small frozen lima beans

2 cups packed (1inch) pieces escarole, curly endive, or swiss chard, washed and dried

1 cup elbow or shell macaroni

Salt and ground black pepper

¼ cup grated pecorino cheese (or parmesan)

Directions:

Heat olive oil over medium heat in a large soup pot. Add onion, carrots, celery and parsley and sauté until vegetables are soft, 10-15 minutes.

Add in garlic and stir for one minute. Stir in tomatoes and bring to a boil. Add beans and stock and simmer for 10 minutes. Next add escarole, endive or chard. Cover and simmer low for 5 minutes. Add pasta and salt to taste. Continue to simmer until pasta is tender, 10-15 minutes. Season with salt and pepper to your taste. Ladle into serving bowls and top with grated cheese.

Pasta e fagioli 2

Serves 8 as a first course,  4 as a main course.

Spaghetti Pie

Spaghetti Pie

This recipe by Adam Richman was recently featured on The Today Show.

A delicious baked pasta dish that can be made ahead and baked the next day. I added green pepper and italian herb seasoning for extra flavor.

Spaghetti Pie 

12 ounces spaghetti pasta noodles
1 small yellow onion, finely chopped
1 pound ground turkey or sirloin beef
1 cup tomato paste
3 large eggs
1 cup grated parmesan cheese
1 and 1⁄2 cups shredded mozzarella
1-2 tablespoons grape seed or olive oil
Salt and pepper to taste
1/4 cup diced green pepper (optional)
1/2 teaspoon Italian herb seasoning (optional)

Preheat oven to 350.
Cook spaghetti following package instructions. Reserve 1/2 cup of the cooking water. Drain pasta and set aside.

Add 1 tablespoon of grape seed or olive oil to a large skillet. Sauté onion and green pepper over medium heat until soft. Add ground turkey or beef and cook until no longer pink. Add 3/4 cup tomato paste, pasta water and italian seasoning. Simmer over low heat until sauce thickens. Add salt and pepper to taste.

Mix spaghetti, eggs, parmesan, 1 cup mozzarella and remaining 1/4 cup of tomato paste in a large bowl.

Spray a 9 inch pie plate with Pam or coat with olive oil. Spread 1/2 of the meat sauce in the bottom of the pie plate. Add spaghetti mixture, pressing down. Spread remaining sauce on top then sprinkle with 1/2 cup shredded mozzarella.

Bake for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife to slice into wedges. Top wit additional grated parmesan, if desired. Serve with a green salad and hot crusty bread. Serves 6.

Spaghetti pie 2

Mediterranean Veggie Pizza

Wild Tomato Veggie Pizza

One of our favorite fall vacation spots is Door County Wisconsin, the Cape Cod of the Midwest. In among the bevy of amazing restaurants and eateries to choose from, you’ll find a marvelous little pizzeria call Wild Tomato.  I created this recipe based on their version of the veggie pizza. Their pizzas are wood fired, so if you  have a pizza stone, bake your pizza on the grill for that fabulous, smokey flavor.

Mediterranean Veggie Pizza

adapted from Wild Tomato Wood Fired Pizza and Grille, located in Fish Creek, Door County Wisconsin

Ingredients

8 ounces sliced white mushrooms
4 artichoke hearts, chopped
3.5 ounces pesto
1/3rd cup diced green pepper
1/3rd cup diced roasted red peppers
1/3rd cup diced onion
1/3rd cup diced sun dried tomatoes packed in oil
3 ounces goat cheese, crumbled
8 ounces fresh mozzarella
Prepared pizza dough- if using frozen, you’ll need to defrost a day or two in advance. Follow package directions.

Preheat oven to 450 degrees

Prepare your favorite pizza dough, homemade or frozen.
Sauté mushrooms in 2 teaspoons of olive oil; drain on a paper towel.
Spread pesto onto pizza dough
Evenly spread mushrooms, artichokes, peppers, onions and sun dried tomatoes on top of pesto. Be sure to remove as much of the moisture as you can from the vegetables or the center of the pizza will be mushy.

Thinly slice fresh mozzarella and arrange on top of veggies.

Top with crumbled goat cheese.

Wild Tomato Veggie Pizza 2

Bake 12-15 minutes, until dough is puffed and golden and cheese is melted. If grilling using a pizza stone, follow your pizza stone directions.

Corn- Jalapeño Fritters

Jalepeno Corn fritters

These spicy little corn cakes are a delicious alternative to potato pancakes as a pork-chop side.

Corn-Jalapeño Fritters

recipe adapted from Bon Appétit, August 2014

Ingredients

  • 2  large eggs, well beaten
  • 1/4 cup all-purpose flour
  • 2 tablespoons freshly grated Parmesan
  • 1/2 teaspoon kosher salt
  • 2 cups fresh corn kernels (or frozen, thawed)
  • 1 thinly sliced scallion
  • 1/2 finely chopped seeded jalapeño
  • 2 tablespoons non flavored cooking oil (preferably Grape Seed)
  • Sour cream and lime wedges, for serving

Directions:

Using a food processor, combine eggs, flour, parmesan and kosher salt. Pulse until combined.

Add corn, scallion and jalapeño. Pulse 2-3 more times.

Heat oil in a large heavy bottomed non-stick skillet or griddle. Pour batter onto hot pan, about 2 tablespoons per fritter. Cook for 3-4 minutes per side over medium heat, until golden.

Serve with a dollop of sour cream and fresh lime wedges.

Chicken and Gnocchi Soup

Chicken & Gnocchi Soup

Spring is around the corner so I want to give you all one more soup recipe before warmer days set in. This is a delicious take on an Olive Garden favorite.  Who wouldn’t love this creamy chicken soup full of billowy potato dumplings? I like to use mini gnocchi and get a dumpling in every bite.

Chicken and Gnocchi Soup (Olive Garden Copycat recipe)

1 cup chicken breast, cooked and diced or shredded
4 cups low sodium chicken broth
2 cups low fat or regular 1/2 and 1/2
½ cup celery, finely diced
1 garlic clove, minced
½ cup carrots, finely diced
½ cup onion, finely diced
2 cups fresh baby spinach
1 tablespoon olive oil
½ teaspoon dried thyme
½ teaspoon dried or fresh parsley
1 pound potato gnocchi – regular or mini
1 tablespoon corn starch
Kosher salt
Freshly ground pepper
Freshly grated parmesan cheese

Rub a large skin on split chicken breast with olive oil. Season with salt and pepper and roast at 350 for 45 minutes to 1 hour. Use a instant read thermometer to check for doneness. (165 degrees). Cool, remove skin and bone and dice. (You can also use the breast from a store bought rotisserie chicken).

In a dutch oven over medium heat, sauté onion, celery and carrots until tender. Add garlic and spinach and cook until spinach has wilted. Add broth, thyme and parsley. Increase heat and bring to a high simmer. Add gnocchi. Lower heat and continue to simmer 10 minutes, until gnocchi floats to top. Add chicken.

Mix cornstarch with half and half and add to soup. Stir in well. Add salt and pepper to taste.  Bring back to a simmer for a couple of minutes then remove from heat and serve. Top with freshly grated parmesan if desired.  If soup is too thick you can add milk or broth to thin.

Chicken in White Wine

Chicken in White Wine

This is not your everyday chicken stew. Tender, succulent chicken and hearty root vegetables bathed in a savory white wine sauce with just a hint of tomato flavor. Comforting, warm and satisfying.  Add a side salad and crusty hot rolls for the perfect Sunday dinner.

Chicken in White Wine

recipe adapted from Weight Watchers One Pot Cookbook

  • 3 slices bacon, chopped * see note
  • 1 (3 1/2-pound) chicken, cut into 8 pieces and skinned or a combination of your favorite parts (legs, thighs, breast)
  • 1 onion, chopped
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1/2 pound white button mushrooms, sliced
  • 1 cup fresh or frozen small baby onions
  • 1 (14 1/2-ounce) can reduced-sodium chicken broth
  • 1 cup dry white wine (do not use “cooking” wine)
  • 1/2 pound small red potatoes, scrubbed and quartered
  • 4 carrots, cut into 2-inch lengths
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 2 tablespoons chopped fresh parsley

If you have a non-stick Dutch oven, you can cook everything in one pot. Otherwise, cook bacon and chicken in a skillet and prepare the rest in a soup pot.

Cook bacon until crisp. Remove bacon and set aside. (*Note: original recipe calls for turkey bacon. I found this did not produce enough fat for cooking the chicken, so I used regular bacon.)

Over medium high heat, add chicken in several batches and cook until lightly browned. Set cooked chicken aside.

Reduce heat and sauté chopped onion, celery, garlic and mushrooms 8-10 minutes. Mushrooms should be lightly browned.  Stir in tomato paste. Add broth and wine and bring to a simmer. Add onions, potatoes and carrots and bring to a boil. Add chicken and bacon back in, reduce to a simmer and cover. Continue to cook until vegetables are tender and chicken is done. (165 degrees on an instant read thermometer)

In a small bowl, whisk flour and water together to make a slurry. Stir in 1/4 cup of the hot stew liquid. Pour into pot and stir in well. Cook for a few minutes until stew bubbles and thickens. Serve with chopped fresh parsley.

Tip: Buy tomato paste in a tube to eliminate waste. If you don’t drink dry wine, purchase the small, individual serving size bottles for cooking.

Light Italian Wedding Soup

Light Italian Wedding Soup

This popular soup made of meatballs and greens may be light on calories, but it’s loaded with flavor.  Traditionally made with pork and beef,  this healthy version calls for lean ground turkey. You may substitute your favorite greens –  kale, collards or spinach, for the escarole. Whatever you choose, you will find this Italian-American classic to be hearty and delicious.

Light Italian Wedding Soup

Adapted from Everyday Food, January 2008

Serves 6

Ingredients

  • 1 pound ground dark-meat turkey (93 percent lean)
  • 2 garlic cloves, minced
  • 1 large egg, lightly beaten
  • 1/2 cup plain dried breadcrumbs
  • 1/4 cup grated Parmesan, plus more for serving
  • kosher salt
  • freshly ground pepper
  • 1 tablespoon olive oil
  • 1 medium onion, halved and thinly sliced
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 2 cans (14 1/2 ounces each) diced tomatoes in juice
  • 2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped

Directions

Mix ground turkey with breadcrumbs, parmesan, garlic, egg, 1 teaspoon salt and 1/4 teaspoon pepper. Roll into 1 inch balls.

Heat oil in a large soup pot. Sauté onion over medium heat until translucent. Add chicken broth and tomatoes and bring to a simmer. Carefully add meatballs and continue to simmer for 5 minutes until meatballs float to surface. Do not stir or you will break up the meatballs.

Add escarole to the top of the pot. Cover and cook until wilted. Season with salt and pepper to taste.  Serve with additional Parmesan.

Cheesy Cauliflower Chowder

Cauliflower Chowder

If you’re looking for a low carb alternative to potato soup, this may be it.  Full of healthy vegetables, I added cheese, half and half, cayenne and my favorite vegetable seasoning to the original recipe for added creaminess and flavor.

Cheesy Cauliflower Chowder

adapted from Damn Delicious

2 tablespoons unsalted butter
2 cloves garlic, minced
1 small onion, diced
2 medium carrots, peeled and diced
2 medium stalks celery, diced
1/4 cup all-purpose flour
4 cups low sodium chicken broth
1 cup low fat half and half
1 medium sized head cauliflower, roughly chopped
1 bay leaf
Kosher salt and freshly ground black pepper, to your taste
1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh parsley leaves
1/2 cup sharp grated cheese
1/2 teaspoon Penzey’s Fox Point Seasoning (optional)

Saute garlic, onion, carrots and celery in melted butter in a large soup pot over medium heat until tender. Add chopped cauliflower and bay leaf. Continue to sauté for about 3 minutes, until cauliflower is at the al dente stage. Do not overcook or cauliflower will be mushy.

Add in flour and stir in for about 1 minute, until flour is cooked. Add half and half and broth and stir until slightly thickened. Increase to high heat and bring to a boil. Once boiling, reduce heat to low and simmer until cauliflower is tender, about 10 minutes.  Season with salt and pepper to taste. Because the size of the vegetables will vary, you may want to add additional half and half if soup is too thick.

Fox Point seasoning  is a vegetable seasoning made of salt, dried shallots, chives, garlic, onion and green peppercorns that adds great flavor. Fox Point is available online if you don’t have a Penzey’s store in your area. There are similar seasonings in your grocery store. Experiment with your favorite seasonings to get the results you are looking for.

Add chopped parsley and serve. Makes 6 servings.

https://www.penzeys.com/search/#?q=Fox%20Point