Tampilkan postingan dengan label cauliflower. Tampilkan semua postingan
Tampilkan postingan dengan label cauliflower. Tampilkan semua postingan
Senin, 21 April 2014
Creamy Cauliflower Soup
Yum! I wasnt sure if we would like this soup, but I decided it was worth a shot. It was delicious! Weve been trying to incorporate more vegetarian recipes into our routine, so this one caught my eye. It says its creamy - and it is - but there isnt any cream in it. It has some cheddar cheese, but other than that, its loaded with veggies - vegetable broth, cauliflower, a potato, onions, garlic, etc. My kids were a little afraid to try it, but they liked it once they did! Especially with the crunchy croutons on top. Ill definitely be making this again. Enjoy!
CROUTONS:
About 6 oz. whole grain bread, cut into 1/2 " cubes
2 T. unsalted butter, melted
2 T. olive oil
1 T. Dijon mustard
Kosher or sea salt
SOUP:
2 T. unsalted butter
2 shallots, minced
1 medium yellow onion, chopped
Kosher or sea salt
1 medium potato, peeled and diced into 1/4" cubes
2 cloves garlic, minced
3 1/2 cups vegetable broth
1/2 head cauliflower, chopped into small florets
2/3 cup shredded sharp cheddar cheese, plus more for garnish
2 tsp. Dijon mustard
To make the croutons, preheat the oven to 350 degrees. Add the bread cubes to a medium bowl and toss with the melted butter, olive oil, and mustard until evenly coated. Spread the bread cubes out in an even layer on a baking sheet and sprinkle with the salt. Bake for 10-15 minutes or until crunchy.
Meanwhile, melt the butter in a large pot or Dutch oven over medium-high heat. Add the shallots and onion and cook, stirring occasionally, until slightly softened, about 4-5 minutes. Season with salt, then mix in the potato, garlic and vegetable broth. Cover the pot and bring to a boil. Lower the heat to a simmer, keep covered, and let cook for about 8 minutes or until the potatoes are tender. Add the cauliflower and cook about 5-6 minutes more, until the cauliflower is tender. Stir in the cheese and mustard.
Puree with an immersion blender (or a food processor or high-powered blender). Mix in additional water or broth if the soup is too thick (I didnt need any additional broth). Season with additional salt to taste. Serve warm topped with additional shredded cheese and the croutons.
Source: Annies Eats
Kamis, 17 April 2014
Purple cabbage and Cauliflower Noodles
I love noodles however you cook. My hubby is not a very big fan of noodles but yesterday night the delicious smell of this noodles tempted my hubby. I just prepared and gave him hot hot from the pan and he finished it in no time. I did not prepare any magical recipe, I just made a simple one with out any janjat(I mean to to say that I simplified the recipe, with limited ingredients) and made to Indian taste. I really loved this kind of non spicy and simple version, it is healthy and perfect for late night dinner.
Ingredients
Noodles(Spaghetti)- boil with little salt and soaked in cold water-1 cup
Purple Cabbage chopped to long thin slices-1/4cup(you can use regular cabbage too)
Cauliflower florets-1/4cup
Tomato puree-4tbsp
Salt to taste
Red chili powder-1/4tbsp
Pepper powder-1/4tbsp
Aginamoto-pinch(optional)
oil-1tbsp
Method:
Heat 2tbsp of oil in a skillet and add onions and cook for 1min under medium flame, then add Purple cabbage, cauliflower and little salt and mix well. Keep sauteing till all vegges get cooked. Then add Tomato puree and mix well. Check for taste add red chili powder,aginamoto, pepper powder and salt to your taste and keep in mind that you already added salt to noodles while boiling. When the raw smell in tomato goes away then add Noodles and mix well. Saute till the noodles are warm and serve hot with the sauce you like.
Additional tips:
You can make this recipe more rich by adding soy sauce-1/2tbsp, chili garlic sauce-1/2tbsp and vinegar-1/4tbsp. You can also add other veggies such as carrot, batani/green peas etc.,If you wanna make egg noodles just whisk egg and add it to the side of the skillet when the egg is completely cooked them mix with other ingredients. I think adding cooked meat will be a bad chooice. It does not taste good with cabbage(well its my opinion it is up to you!)
Hope you like my recipe, please post your comments and keep visiting for more wonderful recipes!!!!Have a Great day!!!!
Ingredients
Noodles(Spaghetti)- boil with little salt and soaked in cold water-1 cup
Purple Cabbage chopped to long thin slices-1/4cup(you can use regular cabbage too)
Cauliflower florets-1/4cup
Tomato puree-4tbsp
Salt to taste
Red chili powder-1/4tbsp
Pepper powder-1/4tbsp
Aginamoto-pinch(optional)
oil-1tbsp
Method:
Heat 2tbsp of oil in a skillet and add onions and cook for 1min under medium flame, then add Purple cabbage, cauliflower and little salt and mix well. Keep sauteing till all vegges get cooked. Then add Tomato puree and mix well. Check for taste add red chili powder,aginamoto, pepper powder and salt to your taste and keep in mind that you already added salt to noodles while boiling. When the raw smell in tomato goes away then add Noodles and mix well. Saute till the noodles are warm and serve hot with the sauce you like.
Additional tips:
You can make this recipe more rich by adding soy sauce-1/2tbsp, chili garlic sauce-1/2tbsp and vinegar-1/4tbsp. You can also add other veggies such as carrot, batani/green peas etc.,If you wanna make egg noodles just whisk egg and add it to the side of the skillet when the egg is completely cooked them mix with other ingredients. I think adding cooked meat will be a bad chooice. It does not taste good with cabbage(well its my opinion it is up to you!)
Hope you like my recipe, please post your comments and keep visiting for more wonderful recipes!!!!Have a Great day!!!!
Kamis, 06 Maret 2014
Chilli Gobi Recipe Chilly Cauliflower Indo Chinese
Ingredients
Cauliflower florets-2cups
Rice flour-4tbsp
All purpose flour or Maida flour-4tbsp
Red chilly powder-2tsp
Red food color-pinch( if required)
Onions big diced-1
Capsicum/ Bell pepper diced-1
Ginger and Garlic minced-2tsp
Green chilly chopped-1
Veg bouillon cube-1
Soy sauce-1tbsp
Pepper powder-1tsp
Salt and Sugar to taste
Method
Make a thick batter out of rice flour, maida flour, red chilly powder, food color and salt. Heat enough oil in a large kadai, dip the cauliflower florets in the prepared batter and deep fry in hot oil till golden brown and crisp. Heat about 2 tsp of oil in a wok, add the minced ginger and garlic, onions, bell pepper and green chilly. Stir fry for 2 mins and add the fried cauliflower, now season with powdered veg bouillon cube, soy sauce, sugar, salt and pepper. Serve hot as sanck or with fried rice.
Sabtu, 15 Februari 2014
Tandoori cauliflower wonderful evening snack
Cauliflower is one of the best vegetables that tastes very different with a very slight modification. I was eager to try this recipe from the time one of my friend told about this. This is super good and one of the finest way to enjoy cauliflower.
Ingredients
Serves 2
Cauliflower washed and separated in to medium size florets 2 cups
Tandoori masala 2 tbsp
Oil 30ml
Salt to Taste
Ginger garlic paste 1 tbsp
Green chili paste 1/2 tbsp
Gram flour/ besan/ Senega pindi 2 tbsp
Paprika or red color pinch
Onions longitudinally chopped 1 big
Method
Take the cauliflower in microwave safe bowl. Microwave the cauliflower for 5 min by covering it with plastic wrap leaving some space for the vapor to escape.
Take a large mixing bowl and mix all the ingredients except cauliflower and onions.
Then add cauliflower and onion. Mix well water from the cauliflower and onion should be enough.
Take a baking tray and cover with aluminum foil and grease it with oil. Now take each individual piece of cauliflower and arrange on the tray along with onions.
Preheat oven to 300F and bake for 15 min or bake untill the cauliflower appears dry. The cauliflower turns crispy out side and remains soft inside.
Enjoy with juice or any soft drink. Hope you like it. Please bookmark this blog to visit again and again for more healthy recipes.
IngredientsServes 2
Cauliflower washed and separated in to medium size florets 2 cups
Tandoori masala 2 tbsp
Oil 30ml
Salt to Taste
Ginger garlic paste 1 tbsp
Green chili paste 1/2 tbsp
Gram flour/ besan/ Senega pindi 2 tbsp
Paprika or red color pinch
Onions longitudinally chopped 1 big
Method
Take the cauliflower in microwave safe bowl. Microwave the cauliflower for 5 min by covering it with plastic wrap leaving some space for the vapor to escape.
Take a large mixing bowl and mix all the ingredients except cauliflower and onions.
Then add cauliflower and onion. Mix well water from the cauliflower and onion should be enough.
Take a baking tray and cover with aluminum foil and grease it with oil. Now take each individual piece of cauliflower and arrange on the tray along with onions.
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