Tag Archives: Cauliflower

Quick Turkey Soup

Part of our weekend routine is to sit down with our own hand-written book of recipes, our folder of clipped recipes, and the other sources we draw from for ideas and inspiration, and put together a menu for the week.  We make notes on adjustments, compile a list of ingredients needed for everything on the menu, check it against our current pantry, fridge, and freezer stocks, and then work through the grocery list before going to the store to get what we don’t have.  We take any meat for the first few nights out of the freezer and put in the fridge to thaw (imperative since our built-in microwave has been dead for about a month, and we’ve not bothered to call to have someone look at it yet).

This eliminates the dialog that otherwise starts by about Tuesday night and continues through the week:

“What do you want for dinner?”

“I don’t know – what do you want for dinner?”

“I don’t know – what will the kids eat?”

“I don’t know – go ask them.”

“We want eggs and sausage!” (which they’ve already had for breakfast)

Or, I should say, this routine almost eliminates this dialog.  Every once in a while, no matter how well I review the menu and plan things out, something comes along to derail me.  Case in point is this past Monday.  Somehow, in putting everything together, I completely overlooked the fact my planned recipe was a slow cooker recipe.  There is nothing like coming home after a 9+ hour day at work, plus my first day back to the gym in well over a month, to realize that the only meat thawed out for dinner is the main ingredient for a dish that requires a good 5+ hours on low in a crock pot.  Add in the fact it’s approaching 7pm and everyone’s getting hungry.  Now what do I do???

Improvise!  Grab a few ingredients (including a frozen package of ground turkey) and whip something up fast, before the natives get too restless and tear apart the kitchen.  The result is a soup that will almost take you less time from start to finish that it will for you to read through the intro of this post.  So let’s get started…

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Hungarian Goulash

A little while back, Karen mentioned tackling her Grandpa Don’s Hungarian Goulash recipe.  The other night, she dug up a scanned copy of a letter written to Karen’s family about 35 years ago while they were living in Alaska.  In it, Don describes how he had stayed home to cook dinner for “Mother and I – Hungarian Goulash, cold slaw, and champagne.”  He then provides the recipe for the goulash, and the following insight into the rest of the meal:

“The cold slaw takes cabbage and tang.  The champagne takes lots of grapes, or you can get them both at the store.  Just pop the cork.”

Needless to say, it’s obvious he had a sense of humor to go with his many other talents.  So while he may have won Grandma’s attention with a kiss like this…

How you kiss the girl you love!

…there is no doubt his devotion, sense of humor, and cooking had a lot to do with convincing her to stay!

Now, on to the goulash, which I’ve modified only a little from the recipe on that yellow piece of paper… Continue reading

Basil Chicken & Rice Soup

*A quick note as Casey doesn’t give this recipe enough justice.. From all the things we have made, this is definitely in our top 10.  Try it VERY soon as it will definitely be worth it!

Feeling like some good ol’ chicken soup, but with a little Cantonese and Thai influence?  Playing around with a clipped recipe in our ever-growing folder, we arrived at the following variation that makes enough for a small army and is sure to be a hit with just about everyone.  This is an easy way to use up leftover chicken (or turkey) from a previous meal.  Or, if you didn’t plan ahead, simply boil some chicken right out of the freezer while you get everything else rounded up and ready.  You could also try adding small shrimp for a variation that is sure to be tasty as well.

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Chicken Curry Soup

The original version of this recipe came from our friend Colleen at the gym, although where she originally found the recipe, I’m not sure.  When I pulled it out of the folder to put on our menu recently, I couldn’t help but make some adjustments that would put our own spin on things.  The result is a mild green curry with lots of liquid and a ton of flavor.  And if you’ve got some leftover pre-cooked chicken in the fridge like we did, you can actually have this soup ready to eat in under 30 minutes.

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North India-style Chicken Curry

We’ve had this recipe sitting in our “folder” for some time but just hadn’t gotten around to giving it a try.  This past weekend, while getting our weekly menu planned out, I decided it was time to round up the ingredients and put this one together.  And the result was worth it – a nice mild curry with lots of flavor that is easy to put together on a week night after work.  Another bonus was that it made a lot, so even after feeding the family and a couple of guests for dinner, there was enough left over for lunch as well.

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Mashed Cauliflower

Let’s take a look at one of the most ubiquitous side dishes known in the culinary world – mashed potatoes.  There isn’t a region in the world that cultivates potatoes that does not have at least one dish incorporating them cooked and mashed.  Of course, in the Primal kitchen, the only potatoes we use are those of the “sweet” variety (which really aren’t a potato in the botanical sense).  That doesn’t, however, curb our desire to have something that is similar in both taste and texture to mashed potatoes for serving with those meals that just seem meant for them.  So, instead, we turn to the same source of substitute that we have found to work so well for rice – cauliflower.

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Cauliflower “Rice”

This was originally posted as part of our Coconut Curry recipe, but since then, I’ve realized that this basic side dish gets used and referenced in a lot of our recipes.  So, as a “bonus” post today, I’m breaking it out separate to make it easier to find and link when doing our other recipes.

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