poblano pepper

Loaded Cauliflower Soup – Instant Pot

/ deborahbarnett / 4 Comments

Image borrowed from ChewNibbleNosh until I can take one.

It’s finally soup weather after a long summer that started in April and has lasted through mid-October. So I grabbed my Instant Pot and was simply inspired just by the veggies I had handy.

INGREDIENTS

1 head cauliflower (broken into chunks)

2 poblano peppers (stem/seeds removed)

1 med sized sweet onion

1 leek stalk (white/light green parts)

2-3 cloves of garlic

3 fresh bay leaves (2 if dried)

4-5 fresh twigs of thyme (1 tsp if dried)

4-5 cups chicken stock (I used homemade)

½ cup crème fraiche (or cream cheese)

½ cup of half & half (or heavy cream)

4 strips of bacon

Grated cheddar, swiss or gruyere for topping

S&P to taste

TIME TO COOK

  • Turn Instant Pot to sauté and cook bacon until crisp (keep an eye on it – it cooked up way faster than I thought it would)
  • Remove bacon and set aside to use as crumbly topping later
  • Cut poblanos, onion, leek and garlic into 1” chunks and sauté in the bacon fat until semi tender
  • Pour in 4 cups chicken stock and deglaze the bottom with a wood spoon
  • Add cauliflower – you may need to add more stock if it doesn’t cover all the veg
  • Add thyme and bay leaves

Close the lid and set it on high pressure for 10 minutes. It will take a good 10-15 minutes to come to pressure. After the timer goes off let it decompress for 15 minutes and then do a quick release.

Remove the thyme twigs (leaves will have fallen off). Don’t worry about the bay leaves – they will blend right up.

Using an immersion blender blend until smooth.

Stir in the Crème Fraiche and half & half.

S&P to taste

Serve topped with grated cheese and bacon crumbles.

THE PERFECT BITE

I probably don’t even need to say this but the perfect bite would be to dip a piece of warm, crusty sourdough in the soup. Be sure to get some of the bacon and cheese toppings!

THE PERFECT HEALTH

Cruciferous vegetables, like cauliflower, are unique because they contain sulfur compounds called glucosinolates which, research shows, possess inflammation-reducing and cancer-fighting properties. Read more here.

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Pico de Gallo

/ deborahbarnett / 2 Comments

imageAs I mentioned in a previous post, I recently discovered a little gem of a Mexican market and I have since been frequenting their produce section. Yesterday I walked out with 3 bags of produce including a large pinapple and only spent about $6.00. Ole!

I don’t know about you but for me pico de gallo just screams summer!  Fresh tomatoes, onions, jalapenos, lime juice and cilantro. I want to put it on everything! Not only is it tasty and fresh – but it looks beautiful and makes everything much more appealing. You eat with your eyes first, I always say. So, yes… presentation can be everything. 🙂

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Sopa de Albondigas

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sopa 2

This was inspired by by sister from another mister’s mother… yes, you heard me right. My best friend’s mother, Josie, used to have a pot of soup or beans or something on the stove all the time… which was made living next door quite delightful! I recently discovered a genuine Mexican market up the street from me (which I’ve missed since moving to Nashville from Los Angeles) and I went a little crazy shopping. Seriously – support local vendors any time you can. I mean, FIVE limes for $1.00 and they’re .85 each at Kroger! With the exception of the seasonings (which I already had) I got every ingredient listed below at my new favorite market. Happy Cinco de Mayo!

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Grilled Guacamole!

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Grilled guacamole? Who knew? Just when you thought guacamole couldn’t get any better – someone goes and brings out the grill. And voila… this will be the very best guacamole you’ll ever have. Feel free to add extra things like tomato or substitute  the red onion with white – just be sure to grill them.

So fire up the Bar-B and prepare to have a little party in your mouth.

(as always – it’s best to read through the entire recipe before starting. You’ll want to know a few of the steps ahead of time).

Ingredients
3 whole avocados
1/4 of a medium red onion
1 large Poblano pepper
1 tablespoon minced garlic
1 lime
1 tsp Worcestershire sauce (vegan)
salt and pepper to taste

Preparation

  • Preheat grill on medium flame.
  • Slice avocados in half lengthwise and remove pit (tips on removing pits – but do not slice).
  • Leave halves in skins and lightly brush the flesh with olive oil.
  • Lightly brush the skin of the Poblano pepper with olive oil.
  • Slice onion into 1 inch slabs leaving rings nested. Lightly brush with olive oil.
  • Cut lime in half and brush flesh with olive oil.
  • Finely mince garlic if not using pre-minced.

Ready To Cook?
Place avocados and lime halves flesh side down on grill. Place onion and pepper on grill. Leave avocado and lime alone – it’s tempting to pick up and check but you risk squishing them and losing avocado in the fire. They will take roughly 5 minutes on medium heat. The limes will start to brown at the edge when they’re ready.

Turn pepper regularly until it is blistered all over. You will know it’s done because you will suddenly smell the pungent pepper goodness! CAREFULLY turn the red onion over… you may lose a ring or two into the fire – sing a verse of Johnny Cash’s Ring of Fire and don’t sweat it. But the less you turn the onion the less you’ll lose it to the fire. It’s done when softened and has good grill marks.

Once all your grilling is done remove and let cool. You’re going to need to remove the pepper skin. TIP: Immediately put pepper in glass or ceramic bowl and cover tightly with Saran wrap. Let sit for 15 minutes while other items cool. The steam will help loosen the skin and it will peel right off. Cut top of pepper off and slice open to remove seeds. Cut into strips.

Finely dice onion and pepper. Add all ingredients into a bowl and mash well. Add salt, pepper and Worcestershire sauce. For a creamier guacamole use an immersion blender or food processor to mix everything together. Just don’t over mix or it will become runny. Squeeze 1/2 a grilled lime over mixture and stir.

Serve immediately and enjoy!

(photos taken with iPhone 4)