Monday, March 28, 2011

I'm no Charlie Sheen

We all know from his recent media blitz that Charlie Sheen is well "winning," I on the other hand have been doing a little bit of winning and losing, so I'd like to say that I'm even.  Last night’s dinner was a little bit of good, in the form of roasted cauliflower and leek soup with a side of bad in the form of zucchini chips.  The soup was a new recipe that I just came up with, I have posted the recipe below, and it will definitely be added to my soup rotation.  My zucchini chips however were following in Charlie Sheen's footsteps, they were not new to my kitchen scene but I tried to mix it up this time around and they ending up FAILING, yes Mr. Sheen this means that I believe you too are failing.  My chips are basically a healthier version of fried zucchini sticks but instead of breading and deep frying I coat with wheat panko crumbs and bake, this time around I didn't mist the zucchini slices with oil before baking (because my oil mister is packed away in boxes and I am way too lazy to unload all 20 of them to try and find it) so they turned out soft versus the crispy that I desired.  But I have included the photos below because well, they looked good ; )

I really think that if I had sprayed or brushed these with olive oil and either baked or pan fried them they would have turned out as I had hoped, I guess I'll have to give them and Charlie a second change.

This roasted cauliflower soup is really good and very easy to make, you could definitely throw in additional vegetables or swap whatever you have on hand and it would still turn out great.

1 head of cauliflower
3 small leeks
1 cup of carrots
1 head of garlic
1 tbsp extra virgin olive oil
4 cups of chicken broth
2 bay leaves
2 tbsp greek yogurt
salt and pepper

Heat oven to 425 degrees.  Cut off a small portion of the top part of the head of garlic and discard it.  Chop up cauliflower, leeks, and carrots into small pieces approximately 1 inch in size.  In a large bowl toss these vegetables including the head of garlic with olive oil and a pinch of salt and pepper, spread out on cookie sheet and place in oven for 30 minutes.  Remove veggies from oven, squeeze out the individual garlic cloves from their skin, they should be soft and easily pop out.  Place the roasted veggies and garlic into soup pot with the chicken broth and bay leaves, bring to a boil and then let simmer for 15 minutes.  Remove bay leaves and with a hand mixer, blend soup until smooth.  If desired, add in the greek yogurt and blend again until thoroughly mixed.  Season with salt and pepper to taste.
I made a little roasted garlic sour cream to go with the zucchini chips but it was perfect for drizzling on the soup!  I plan on stepping up my game and only winning from here on out.

1 comment:

  1. Joya, I loved this fantastic, rich, earthy soup. Very satisfying for these rainy days we've been having!