Roasted Cauliflower Soup

4 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, sliced

1 large (or 2 small) head cauliflower

4 cups vegetable broth

Juice of ½ lemon

Course salt

Black pepper

Preheat oven to 425 degrees.  Chop cauliflower into florets and spread in a single layer on a baking sheet.  Drizzle with 2 tablespoons olive oil, salt and pepper.  Roast until golden brown, 15-25 minutes. 

Heat olive oil in a large pot over medium heat.  Add onion; season with a sprinkle of salt and pepper; sauté 5 minutes, until softened.  Add garlic, sauté 2 minutes.  Add cooked cauliflower and vegetable broth.  Increase heat and bring to a boil.  Reduce heat and simmer 20 minutes.  Turn heat off stove.  Using an immersion blender, process soup until smooth.  Add 1 cup water if soup is too thick.  Add in lemon juice and stir a few more times.  Serve warm.  

("Family Circle")
serves 6

Mocha Steak

1 Tablespoon black pepper

1 tablespoon ground coriander

2 tsp salt

½ tsp ground cloves

1 tsp cinnamon

1 tsp unsweetened cocoa

2 tsp ground coffee

4 rib-eye or New York strip steaks that are 1-1 ¼ inch thick

Crush all spice rub ingredients together in a small bowl with the end of a wooden spoon.  Massage run generously into steaks, wrap tightly in plastic wrap, and allow to rest for 30 minutes-4 hours before cooking.

Heat a large cast-iron skillet over medium heat for about 10 minutes.  Add 1-2 tablespoons clarified butter to the pan and swirl to coat the bottom.  Add the steaks and cook until well browned on one side, about 5 minutes.  Turn steak with tongs and cook to desired doneness. 

Rare: 3 minutes more

Medium-rare: 4 minutes more

Medium: 5 minutes more

Serve with Roasted Cauliflower Soup

(from “It Starts with Food”)
enough for 4 steaks

Paleo Beef Stew

                      

2 lbs stew meat
1 large onion, chopped
2 cups chopped carrots
2 cups chopped celery
2 cups chopped sweet potato
2 cups chopped yellow and orange peppers
2 cloves minced garlic
1 cup canned pumpkin
14-oz canned diced tomatoes
4 cups beef stock
2 TBS unsweetened cocoa powder
2 tsp dried oregano
2 tsp course salt, plus more to season meat
1 tsp ground pepper, plus more to season meat

Preheat large skillet to medium-high.  Add 2 tbs olive oil and the stew meat.  Season the meat generously with salt and pepper.  Cook several minutes on each side until meat is golden brown and caramelized.  Remove meat to crock pot.  Pile everything else in the crockpot.  Cook on low for 8 hours. 

serves 6-8

Salmon Teriyaki

1 pound salmon filets

¼ cup soy sauce

2 tablespoons rice wine vinegar

1 tablespoon honey

2 teaspoons minced ginger

½ teaspoon cornstarch

In a medium bowl whisk together soy sauce, vinegar, honey, ginger, and cornstarch.  Add the salmon and toss gently to coat; cover and refrigerate 30 minutes, turning over half-way through.

Spray a broiler pan with cooking spray.  Arrange salmon on the pan.  Save the marinade.  Broil until the salmon is browned and cooked through, 8-10 minutes.  Meanwhile, pour the reserved marinade into a saucepan.  Bring to a boil.  Boil, stirring frequently, until thick, about 1 minute  serve the salmon with sauce on the side.  

 serves 4
("Around the World Cookbook)

Marinated Veggies

For vegetables:

8 ounces mushrooms, stems removed

1 zuchinni, cut into small chunks

1 yellow squash, cut into chunks

½ lb baby sweet peppers, halved

For marinade:

¼ cup extra virgin olive oil

1 garlic clove, minced

¼ tsp black pepper

½ tsp salt

2 tablespoons fresh lemon juice

1 tablespoon fresh cilantro, chopped

Mix all marinade ingredients in a medium bowl and whisk together.  Add all prepped veggies to large ziplock bag.  Pour marinade over veggies and toss until evenly coated.  Place in refrigerator for at least a few hours, or overnight.  Remove veggies from marinade and place on broiler pan.  Broil until tender and slightly brown, about 10 minutes. 

(Can also put veggies on wooden skewers and grill or broil)

serves 4

Egg Bread Puddings

8 ounces multigrain bread with seeds
¾ cup shredded sharp cheddar cheese

¼ cup chopped scallions, divided

¾ cup skim milk

¼ cup chicken broth

freshly ground black pepper

3 ounces minced ham (optional)

3 large egg yolks, lightly beaten

3 large egg whites

sour cream

Preheat oven to 375.

Toast bread in toaster; spread with butter; cut into small cubes.  Cool.

Combine bread, ½ cup cheese, 3 tablespoons scallions, milk, chicken broth, black pepper, ham, and egg yolks in a large bowl.  Place egg whites in a small bowl; beat with a mixer at high speed until foamy.  Gently fold egg whites into bread mixture. 

Spoon about 1 cup bread mixture into each of 4 ramekins coated with cooking spray.  Divide remaining ¼ cup cheese and 1-tablespoon scallions evenly among ramekins.  Bake at 375 for 20 minutes or until lightly browned.  Top each serving with sour cream.  

Serves 4
adapted from ("Cooking Light)

Tofu Fried Rice

(adapted from “Cooking Light”)

serves 4

2 cups uncooked brown rice

2 tablespoons olive oil

1 (14 oz) package firm tofu, drained and cut into small cubes

2 large eggs, lightly beaten

1-cup scallions, sliced

1 cup frozen peas, thawed

1 cup shredded or chopped carrots

2 garlic cloves, minced

1 teaspoon minced ginger

2 tablespoons rice wine vinegar

3 tablespoons lower-sodium soy sauce

1-tablespoon hoisin sauce

Cook brown rice according to package directions, omitting salt and fat.

Heat a large nonstick skillet over medium heat.  Add olive oil; swirl to coat.  Add tofu; cook 4 minutes or until lightly browned, stirring occasionally.  Remove from pan.  Add 1 tablespoon olive oil, scallions, carrots, garlic, ginger, and peas to pan.   Cook until vegetables are tender. Meanwhile, combine vinegar, soy sauce, hoisin sauce.  Pour eggs into vegetable mixture and scramble as you stir them into the vegetables.  Add rice and tofu to vegetables; stir to combine.  Add soy sauce mixture and stir to coat everything.  Cook 1 minute.