Thursday- Creamy Cauliflower Soup

Adapted from recipe by Nadia G. of B*tchin’ K*tchen

Chef’s Notes: You might have noticed where I got this recipe. Ever since Food Network created the Cooking Channel; I have found a new love. When they began advertising for a new show called B*tchin’ Kitchen, I initially was turned off because I usually curse like an 80-year-old (oooh, fiddlesticks). Once I saw it once, I added it to our dvr. SmithCale and I actually watch it together, so when we saw this recipe on a show devoted to unloved veggies; I made it.

Plan of Attack:

1. Cook bacon

2. Make soup

Ingredients for 4:

1/2 Tbsp olive oil

3 slices bacon

1 leek, thinly sliced

6 C chicken broth

1 head cauliflower, chopped

2 potatoes, diced

1 bay leaf

¾ C shredded cheddar cheese

Salt and pepper to taste

Instructions:

1. In a large pot, add olive oil and heat to medium-high heat. Add bacon and cook until crisp. Remove and roughly chop; set aside
2. In the same pot, on medium heat add chicken broth, cauliflower, potatoes and bay leaf. Simmer for 15-20 minutes or until all veggies are tender
3. In a blender add 3C of the soup, and blend until smooth
4. Add back to the pot, turn heat to medium-low, add salt, pepper and cheddar. Stir until cheese melts
5. Ladle into bowls and sprinkle with reserved bacon
6. Enjoy!

Friday- Tortilla Pie

Adapted from recipe submitted to Allrecipes.com by KDCG

Chef’s Notes: This dish is the one that broke SmithCale. He finally caught on to my meatless-ness. I really didn’t mean to make so many dishes that were light on meat, but I wanted to use up what we had. I really like this, but of course it has my favorite things: beans!

Plan of Attack:

1. Create bean layers

2. Layer and bake

Ingredients for 6:

Pinto bean layer-

1 (15 oz) can pinto beans, rinsed and drained

2/3 C salsa

1 clove garlic, diced

Black bean layer-

1 (15 oz) can black beans, rinsed and drained

1 Tsbp cilantro flakes

1 tomato, chopped

1/3 C salsa

3 whole wheat tortillas

1 C shredded cheddar cheese

Instructions:

1. Preheat oven to 400 degrees
2. In a large bowl mash pinto beans, and add salsa and garlic
3. In another bowl add black beans, tomato, cilantro and remaining salsa
4. In a pie plate sprayed with cooking spray, place a tortilla and top with 2/3 of pinto bean mixture and cheese. Layer with another tortilla and top with 2/3 black bean mixture and more cheese
5. Repeat until all mixtures are used, ending with a bean mixture and the last of the cheese
6. Cover with foil and bake for 35-40 minutes
7. Serve with sour cream and/or more salsa
8. Enjoy!