I recently made some delicious coconut milk & blood orange popsicle from Fork, Knife, Swoon’s beautiful blog but ended up with about a cup of coconut milk leftover (I only used half of her recipe). Since it was a cold, raining day I decided to use the rest of the coconut milk in a delicious batch of (no cream) curried cauliflower soup.
- Olive oil
- 1 head cauliflower, trimmed and cut into florets
- 1 yellow onion, sliced
- 4 garlic cloves, minced
- 1 tablespoon curry powder
- 32 ounces vegetable broth
- 1 cup coconut milk
- Salt and pepper
- Garnish options: fresh parsley, olive oil, roasted nuts
Begin by heating the oil in a heavy pot over medium heat. Once hot, add the sliced onions with a pinch of salt and cook until soft, about 8 minutes. Reduce heat to low and add the garlic. Cook until fragrant, about 2 minutes (do not let garlic burn). Add the cauliflower, broth, curry powder and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low. Simmer until florets are tender, about 12-15 minutes.
Puree the soup in a blender until smooth. Return soup to the pot and stir in the coconut milk. Add additional salt and pepper to taste or any additional spices.
Garnish with a little olive oil, parsley or toasted nuts.
Adapted from The Kitchn Vegan Cauliflower Soup recipe
I recently whipped up a batch of heart-shaped Rice Krispies treats for my friends “Bridesmaids Meet & Greet” party and they were such a hit! These festive desserts are so easy-to-make, delicious and the perfect treat for Valentine’s Day.
- 1 bag of large marshmallows
- 5 cups Rice Krispies® cereal
- 1/4 cup butter
- 1/2 teaspoon vanilla extract
- Melting wafers (strawberry, vanilla or chocolate)
- Heart shaped cookie cutter
In a large saucepan, melt the butter over low heat. Add marshmallows and stir until completely melted. Add the vanilla to the marshmallows and stir. Add Rice Krispies a few cups at a time and stir to coat.
Using a buttered spatula, press 1/2 of the Rice Krispies mixture in a buttered 8″ x 8″ pan. Turn pan over onto a cutting board. Mixture should release easily from pan. Using the cookie cutter, press into mixture to cut out the heart shapes. Repeat this step until you have run out of space, reform the mixture and continue to cut out hearts using the cookie cutter. Repeat same process with the remaining 1/2 of the Rice Krispies mixture.
In a separate bowl, heat melting wafers per the direction. If using vanilla wafers, add coloring if desired. Dip the corners of the hearts in the melted chocolate and let cool on a piece of wax paper.
Happy Valentine’s Day xx
Good morning! All you need for this easy to make frittata is a cast iron skillet, eggs, cheese, bacon (optional, but why wouldn’t you add some smokey-salty-goodness?) and your favorite veggies.
- 3-4 slices Applewood-Smoked bacon
- 1 garlic clove, thinly sliced
- 1 cup broccoli florets, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon crushed red pepper
- 2 tablespoons water
- 1/2 – 1 cup fresh spinach, roughly chopped
- 7 eggs
- Sea salt
- 1/2 cup freshly grated Parmigiana-Reggiano cheese
- Green onions, garnish
Pre-heat oven to 350 degrees.
In an 8 inch oven-proof skillet, cook the bacon until crispy. Remove from skillet and drain bacon on paper towel lined plate. Remove the bacon grease from pan and add 1 tablespoon oil. Add the garlic and cook over medium heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 more minute. Add the water and season with salt and pepper. Cover and cook over medium heat until crisp-tender, about 2 minutes. Remove from heat and let cool.
In a bowl, whisk together the eggs and 1/4 teaspoon each of salt and pepper. Add the broccoli, bacon, chopped spinach and stir together. Add 1 tablespoon of oil to skillet and heat over medium heat. Pour frittata mixture to the skillet, reduce heat to low and cook until sides have set, about 3 minutes.
Sprinkle cheese over mixture and transfer the skillet to the oven and bake until center is set, about 10-12 minutes.
Garnish with more cheese and green onions. Serve immediately.