Two Simple Recipes

Once again, I feel like I am struggling to keep up with my huge appettie, and no matter how much cooking I do, it always disappears.  Whatever.  That just means that I can cook more, which is, of course, no problem with me.  However, that does mean that simple recipes are starting to become more appealing to me, and these two fit the bill.  I have to say, as time marches on I am becoming less and less fond of mushrooms, probably because I was eating so many for days for a while.  So I was not too big on this soup.  But it was still really good, and I would absolutely love it without the mushrooms.  And simple roasted veggies have risen on my list of favourites.  This simple cauliflower thing is so simple, and tastes beyond amazing.  I mean, it's blow your socks off good.   Maybe I'm just weird or something, but I could eat this every week for months on end, and still like it.  I just wish that the heads of cauliflower weren't so small right now, because it get rather pricey.  The leftovers are not as good as the first day, but they still reheat just fine, and I would not hesitate to say that leftovers are still excellent.

Porky, Mushroomy Soup

Serves 8

Adapted from Kalyn’s Kitchen

1 onion, finely chopped
1 large bell pepper, chopped
4 cloves garlic, pressed

1 lb crimini mushrooms, washed and cut into thick slices

3 cups cabbage, chopped
1 tbsp thyme
1 tbsp caraway
1 28 oz can petite dice tomatoes
3-4 yukon potatoes, diced
1 ½ tbsp smoked paprika

3 cups water plus vegetarian chicken bullion

1 lb vegetarian pork, cut into bite sized pieces
Salt and pepper, to taste

Heat a Dutch oven over medium high heat with a bit of water. Add the onion and sauté for 3 minutes. Add the bell pepper and garlic, cook for another minute, and add the mushrooms and cabbage. Sauté for 5 more minutes, until the cabbage has shrunken, and then add the seasonings, tomatoes, potatoes, water, and broth. Bring to a boil and simmer for 30 minutes. Add in the pork, and cook until heated through.

Serve with salt and pepper.

Roasted Cauliflower with Cheese

Serves 4

Adapted from Kalyn’s Kitchen

1 head cauliflower, core cut away and cut into bite-sized flowerets

1 tbsp olive oil (enough to coat all the cauliflower)

salt and fresh-ground black pepper to taste
2-3 tbsp cheese – I used parmesan, and then mozzarella

Preheat the oven to 400. In a bowl combine the cauliflower and oil, and stir to coat. Or shake the two in a container with a lid or plastic bag. Put on a baking sheet coated with nonstick spray. Bake for 20-30 minutes, stirring once or twice, until nice and browned. They should smell lovely too.

Serve, topped with cheese.