Curried Cauliflower Soup


Tonight for dinner we had this soup a simple Red Snapper preparation with lemon salt and pepper and sautéed Swiss Chard.  The meal was very good but the  most outstanding was the soup.  
The original recipe was one I got at Williams Sonoma.  I used it as a guideline to make it my own.


Curried Cauliflower Soup


2 heads cauliflower, cut into florets
1 onion chopped
1 leek, cleaned and sliced
1 cup carrots chopped, I used purple carrots
3 tablespoons olive oil, and some olive oil pam
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 bunch cilantro tied in a bundle
1/2 teaspoon turmeric
1 teaspoon curry powder
4 cloves of garlic minced
8 cups of organic vegetable stock
3/4 cup non-fat greek yogurt
1 tablespoon lime juice
1 tablespoon olive oil
1 teaspoon ground cumin
salt and pepper to taste


1.In a large stock pot saute the onion,leek and carrots until soft about 7 minutes.  Add the cauliflower and cook until soft about 14 minutes.
2. Toast the coriander and cumin in a skillet for about 2 minutes, when toasted add them to the vegetables.   Add the turmeric, curry, garlic and cilantro bundle and cook for about 2 minutes.  It will smell wonderful at this point.
3. Add the vegetable broth and let it cook for about 25 minutes.  Remove the cilantro at this time and let it all cool for a few minutes.  If you have a hand held blender use that otherwise blend in a blender.  Add salt and pepper at this time for taste.
4. Mix the yogurt, lime juice, olive oil, and cumin in a small bowl.
5. Ladle up the soup in a bowl and place a dollop of the yogurt mixture on the soup.


Enjoy!!!!

 Spring time at home.

                                                                Morning Glory Muffin

This is going to be my recipe to add to the blog.


I thought you may enjoy these because they are great for a fast breakfast on the run.


I made them years ago and lost the recipe but thanks to the internet I found them online at the Cooking Light website.  I have adapted them to our taste.  


Morning Glory Muffins
Cooking Light July 2007


1 cup whole wheat flour
1/2 cup all-purpose flour 
1 cup of regular oats (not instant or quick)
1 cup of brown sugar
1 tablespoon wheat bran ( found on the bulk aisle )
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain non-fat greek yogurt
1 cup mashed ripe banana about 2
1 large egg
2 tablespoons buttermilk
1 cup chopped dates
3/4 cup chopped walnuts
1/2 cup chopped dried pineapple
3 tablespoons ground golden flaxseeds
1 tablespoon flaxseeds to top the muffins


1. Preheat oven to 350*
2. Place 18 cupcake liners in a muffin pan and coat the liners with pam.  It really works!!
3. Lightly spoon flours into dry measuring cups and level with a knife.  Combine the flours and the next 5 ingredients (through the salt) in a large bowl and stir with a whisk.
4. Make a well in the center of the mixture.
5. Combine yogurt, banana, egg, buttermilk and place this mixture in the well that was created in the bowl of flour.  Stir until just moist and combined.
6. Combine the chopped dates, walnuts, dried pineapple and flaxseed in a small bowl.  Fold the nut mixture into the batter.
7. Spoon batter into the muffin cups and sprinkle with flaxseeds.
8. Bake at 350* for 20 minutes or until the muffin springs back when touched lightly. 
9. Remove from the pan and cool on a rack.


Enjoy!