Roasted Cauliflower Soup

Since I can no longer eat potatoes on a regular basis, I decided to give cauliflower a whirl as a potato sub. It seems to work well for mashed potatoes and potato salad, so why not soup? I didn’t use a recipe, but instead just tossed everything into my instant pot and hoped for the best.

1 head of cauliflower, cut into florets

1 vidalia onion, diced

3 cloves of garlic

1 tbl unsalted butter

1 tbl extra virgin olive oil

3 tsp of dried thyme

drizzle of white wine vinegar

24 ounces of low sodium chicken stock (this is a weird number, but I used most of a carton minus 8 oz…to use up the carton I had in my fridge.)

1 cup of water

1/3 cup of crumbled bacon

1 cup of 2% milk

salt & pepper

Arrange cauliflower and whole, unpeeled cloves on a foil lined baking sheet sprayed with cooking spray. Spray more cooking spray over the cauliflower and garlic and sprinkle on 1 & 1/2 tsp of the thyme. Roast in a 425 degree oven for 25-30 minutes, turning as needed so the veggies don’t get too brown. Remove from oven and allow to cool, peeling the husks off the garlic when you can safely touch them. (I forgot to snap a pic after they were roasted. OOPS!)


Set your instant pot to sauté and add the tbl of butter and olive oil. Add the diced onion and the rest of the thyme and sauté until the onion softens and begins to caramelize. Deglaze with a drizzle of white wine vinegar (regular white wine would work here too, I didn’t happen to have any).

Turn off the sauté and spoon in the roasted cauliflower and garlic. Don’t worry about the whole cloves of roasted garlic, they will melt into the soup as it pressure cooks. Cover with the chicken broth & water.


Make sure your steam vent is closed, cover and cook on manual pressure for 6 minutes. When it beeps, vent and open, add the milk and bacon, salt & pepper to taste. Stir & serve with grilled cheese sandwiches.


Korean BBQ Tofu

So I have subbed us to a meal service, but one of those that sends you the ingredients and you cook the food. After researching several services I settled on Green Chef. I like the vegetarian options they have, they don’t use a lot of fillers (IE pastas or breads in most of the meals), the menus were delicious sounding, and the price was perfect ($80.94 for 3 meals that feed 4 people each a week…which comes out to about $6.75 per person per meal*). I chose this as a way to not only get more vegetarian food in us, but also as a way to expand my wheelhouse vis-à-vis veggie cooking.

In light of this occurrence, I have decided to blog about each recipe I make and include ratings for the meals. Ratings will be based on how complicated or easy the recipes were to prepare and how tasty they are. My rating system will be based on chocolate crickets, 5 being the best.

Our first set of 3 meals arrived today, and it was like Christmas for me. I unpacked the boxes and, of course, started snapping photos. I was pleasantly surprised at how neatly everything was packaged and that all the items were color coded with the recipes. I don’t like to think of myself as an amateur in the kitchen, but I can see how this would help someone who is. One thing to remember, each box contains all the meals for 2 people…so if you have 4, you need to double the recipe amounts listed…like for water or oil, etc.

Basically I just followed the recipe directions (mostly) and served dinner. Recipe can be found here. The menu sheets were clear and concise (other than you needing to remember to double certain things) and having the ingredients pre measured and in their own containers really saved a lot of time IMO. Perfect for mise en place!

It took a little time to prepare and cook, but on most days I would prep what I could ahead of time…today that was just not possible. Taste-wise it was fantastic, the portions were a little on the large side I thought, and the boys were meh on this particular recipe, but Spouse & I were pleased.

Rating: miniminichococricketminiminichococricketminiminichococricketminiminichococricket


*And this is an erroneous amount. Apparently I received a discount on the first week of meals for some reason…one that wasn’t clearly indicated. The cost is much more…I had to cancel

Instant Potted Roast

I have looked up various pot roast recipes for the Instant Pot pressure cooker, and have yet to try any of them. This one looks super promising and I plan to try it sometime, but this one seemed to best fit what I want to make tonight with the boneless chuck arm roast of beef I have. Naturally I have made some changes. Basically I looked at that recipe for the cooking time, heh.

Pot Roast

1 Boneless Chuck Arm Roast of Beef (I think mine is 2-3 lbs…size matters not with a pressure cooker)

1/2 of a vidalia onion sliced in rings

1-2 tbl extra virgin olive oil

2 bay leaves

1 small can of low sodium V8 juice

1 V8 juice can of water

your favorite meat rub (I used a Trader Joe’s Coffee & Garlic BBQ rub)

drizzle of worcestershire sauce

Drizzle roast on both sides with worcester sauce and rub on liberal amounts of your favorite meat rub. Let sit in the fridge for a couple of hours to let the flavors sink in.


Sorry it is so dark, I struggle with that. Readjust and adjust my camera all the time. Must be the florescent lighting.

Add olive oil to the pressure cooker pan and set to Saute. It should get hot fairly quickly and you can sear the meat on both sides. I had to cut mine in two pieces to accomodate my pan, but it will all cook the same.


Mmmmm Maillardy goodness

Set the meat aside and toss in the onions, let cook until they just start to get soft and get some color on them.


How I wish I could include smell here. WOW!

Turn off the Saute and place the seared meat chunks on top of the onions. Place one bay leaf on each chunk of meat (or just lay both on top if you did not have to cut) and pour the V8 all over the meat. Pour the can of water around the beef in the bottom of the pan.


You need liquid for the pressure cooker anyway, and this cut of meat works best when braised…WIN!

Cover and set manual (high pressure) for 70 minutes…making sure you have the vent closed. When it beeps, vent and serve with the roasted veg.


fork tender and absolutely delicious


Citrus-Garlic Roasted Root Veg

3 medium sized yukon gold potates, peeled & cubed

5 medium sized carrots, peeled and cubed

drizzle of extra virgin olive oil

pinch or two of sea salt

2 cloves of garlic, rough chopped

the juice of one fresh clementine

Preheat oven to 400

Arrange cubed veg in a baking dish, sprinkle on the chopped garlic. Drizzle on the olive oil then squeeze the clementine all over the whole mess.


I was planning on using lemon for this then at the last minute I realized I am out of lemons…BAD HOME COOK!

Roast until things start getting browned and crispy, about 45 min to an hour.


mine don’t look so roasted on the top, but they did get some color on the bottom

Fun With Fruit

AKA I had some shit I needed to use up fast so this is what I created.

Indeed, I had some pears and apples languishing about in the fruit bowl, threatening to become wine, so I chopped that shit up and this happened.

3 apples & 3 pears, cubed with the skin on (any kind would work here, but I think I had Gala and Bartlett respectively…you could also peel yours if you wish, I wanted that extra fiber.)

1/3 cup of 100% juice no sugar added apple juice or water (cranberry juice – not cocktail, but the 100% all juice no sugar kind – would have been interesting here too)

juice of 1/2 of a fresh squeezed lime

fresh ginger – about 1/2 tbl

cinnamon – about 1-3 tsp depending on your level of cinnamonyness (say that three times fast)


this handy gadget makes coring and slicing easy as pie…or cake

Add fruit, spice, rhizome and juice to the instant pot. Set on Manual High for 4 minutes.


all mixed up and awaiting their pressurization

When it beeps, vent the baby dragon, open the lid and either mash roughly with a potato masher or blend with an immersion blender. You can also ladle the mixture into a blender and puree that way. Basically obliterate to your comfortable level of smushedness. I went for the chunky-style.


complete with a little blast of steam

The flavor of this is completely amazing and it needs absolutely no sugar. I would recommend adding pears that are just at the prime level of ripeness, IE they are slightly soft to the touch. They are generally sweeter and juicier this way. That added sweetness will really help the sauce flavor profile.

Flat Out Bread

After watching two episodes of Michael Pollan’s Cooked on Netflix, I have been inspired to cook even more of our food myself. Bread has always been a nightmare for me, all the touching/kneading…totally not my cup of chai. I did find a couple of really good no knead sandwich bread recipes though, one from Food 52 and another I found today (I have discovered that the second recipe is actually the same as the Food 52 one, the author just changed a few things and called it her own without linking back to the Food 52 one or even acknowledging it…BAD FORM!). The Food 52 one I have made myself a few times and it’s awesome. I found this recipe and decided to try it. I subbed a little flax meal for part of the flour and also added a touch of sugar and onion powder to sweeten and flavor it a bit.


just rested ball of flaxy dough

It was easy enough to make with my stand mixer and my new cookware is almost like cast iron so I just used my medium skillet to cook. This also gave me a chance to use my tapered french rolling pin. I bought it ages ago and then left it in the packaging until today.


I am winning at making this one quite circular

I didn’t have my pan hot enough so mine took longer than 1 minute per side to cook for the first couple.


shockingly, this was the last one I rolled, and my rolling pin fu had clearly left me. I cooked it first so I could eat the evidence of my failure

I then decided to watch the video and realized I needed my temp higher. Seriously people, if you make a recipe to post online, make sure all your instructions are written in the post as well as on a video…IF you make videos of your recipes.


the final products happily resting on the counter

This was so easy to do that I plan to make flatbread to go with soups from now on. I can make them while the soup simmers and the recipe is perfect for our family of four. I can also attest to the yumminess of said recipe as I am currently snarfing the misshapen one which I spread with a little spicy pepper chutney some fresh baby spinach leaves and a little crumbled feta. NOM.

*UPDATE* I have made this bread a second time and used All-Purpose instead of bread flour (which is what I used the first time). I think I like it better with the All Purpose. It goes together so fast that it’s not like the gluten has much time to form anyway with the Bread Flour.

Baking, Baking, Baking

Just a couple photos of some things I baked yesterday & today. No recipes since these were made using just regular recipes that I changed nothing about. Actually, here is the one I used for the cake. I actually used less sugar in mine, maybe an 1/8th cup for the caramelized top and only 1/2 cup in the cake itself…all brown sugar. The recipe for the meringue came from Rabid Hyena the Younger’s Culinary Arts lesson, and it was a typical meringue recipe, just using 7 freaking egg whites. 7 egg whites makes a metric fuckton of meringue, let me tell you.

First we have some simple vanilla meringues, made because my youngest had a Culinary Arts assignment to make a huge batch of meringue and we had to do something with it. They are pretty tasty little candies.


I like to call them Angel Poop Cookies

Then we have this gorgeous mess that I decided to craft at 4:30 this morning for some ungodly reason. Should make for a nice breakfast though.


This is just a blood orange upside-down cake.

Spinach-Artichoke Rotini

This is practically a non-recipe as it is so dead easy to make. I wanted to use up some frozen veg I had and also make a decent vegetarian meal that was not a curry – we had chicken tikka last night. This is what I concocted:

1 bag of frozen, creamed spinach (Birdseye makes one)

1 can of quartered artichoke hearts, diced

Italian spices (I used one from Costco called Rustic Tuscan Spices…has garlic in it as well)

1 – 12 oz box of high fiber rotini pasta, cooked and drained

1-2 tbl butter

3/4 cup of 2% milk

1/4 cup shredded parmesan cheese

1/4 shredded mozzarella cheese


On medium-low heat, gently cook diced artichokes and frozen, creamed spinach in a saute pan. As the creamy chunks start to melt, slowly add the milk a drizzle at a time, mixing between drizzles. Add the spices and stir well, still gently heating.

Boil or pressure cook pasta and drain. Return the pasta to the boiling or pressure cooker pan and add butter, mixing until it all melts in.

Allow veg mix to cook through, upping the temp slightly. Add cheese and stir to mix and melt.

Toss pasta with veg mix and serve.

You might want to season with some salt & pepper as well, I let everyone season their own as I do the low sodium thing.