Thursday, April 19, 2012

Cauliflower Cheese Soup

  • 3/4 cup water
  • 1 cup cauliflower, chopped
  • 1 cup cubed potatoes
  • 1/2 cup finely chopped celery
  • 1/2 cup diced carrots
  • 1/4 cup chopped onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • salt and pepper to taste
  • 4 ounces shredded Cheddar cheese

  • In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
  • Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.

Nutritional Information
Cauliflower-Cheese Soup
Servings Per Recipe: 4
Amount Per Serving
Calories: 385
  • Total Fat: 24.7g
  • Cholesterol: 75mg
  • Sodium: 366mg
  • Total Carbs: 25.9g
  •     Dietary Fiber: 2.5g
  • Protein: 15.7g

Sunday, April 15, 2012

Brazilian Limeade

4 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with dishwashing soap; you need the soap to get the wax and pesticides off of the limes because you're using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.
Place 1/2 of the limes in your blender.  Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk. 
Serve immediately over lots of ice. This does not keep well, so don't make this in advance.

Monday, April 2, 2012

Dill Onion Dip

 cup mayonnaise
1 cup sour cream
1 1/2 Tbsp dill weed
1 1/2 tsp parsley
2 tsp seasoned salt
1 1/2 Tbsp grated onion
1 clove minced garlic

Mix all ingredients together and chill in refrigerator overnight.  Serve with veggies, pretzels, etc.