Bread and Soup (and meal planning)

I had coffee with two good friends yesterday.  We talked some about food.  One of them had made a roasted cauliflower and carrot soup.  I had both of those in my fridge from recent bountiful baskets, so I made the soup today.  It was good, although the verdict from Dakota guy was that it wasn’t really a main course evening meal.  He also suggested that perhaps one of my friends would enjoy the surprise of trying the leftovers. But he did like it.  Dakota boy, not so much.  Dakota guy also looked ahead at the meals for the week and noticed we have carrots with Tuesday’s meal as well.  Not so excited by that.

Roasted Cauliflower and Carrot Soup
1 pound carrots
1 head of cauliflower
1/4 large onion
Olive oil
Kosher Salt
Vegetable broth or chicken broth (I use better than bullion)
Salt, pepper, garlic powder, curry powder
Milk or half and half

Preheat oven to 450 degrees.  Peel carrots and cut into small pieces (or use baby carrots).  Separate cauliflower into florets.  Toss carrots and cauliflower with olive oil and kosher salt.  Roast 20-30 minutes.  In a dutch oven or large pot put a small amount of olive oil.  Saute onions.  Then add roasted vegetables and enough broth to cover.  Simmer 40 minutes.  Puree with immersion blender or in batches in food processor/blender.  Season to taste.  Can add small amount of milk or half and half for a creamy flavor.

To be roasted

Yummy roasted veggies

I have mentioned my love for my new bread machine a few times.  I should share our current favorite recipe.

Oatmeal Loaf (adapted from The Bread Lover’s Bread Machine Cookbook)
1 1/2 C buttermilk (I use a shelf stable powder from King Arthur Flour)
2 tablespoons maple syrup
4 teaspoons butter, softened

3 1/2 C bread flour
1 C multigrain rolled cereal (original calls for oatmeal, but I use something like this I get from our health food store)
4 teaspoons gluten
2 teaspoons salt

2 1/2 teaspoons SAF yeast or 3 teaspoons bread machine yeast (I use SAF)

1) Place all the ingredients in the pan according to the order in the manufacturer’s instructions.  Set crust on dark and program for the Basic cycle; press start. 

2) When the baking cycle ends, immediately remove bread from the pan and place it on a rack.  Let cool to room temperature before slicing.

3) Makes a 2 pound loaf.  Can half for a sampler loaf or if your machine doesn’t accommodate a 2# loaf. 

And finally, meal plans for the week

Monday Nov 5 – Roasted cauliflower and carrot soup

Tuesday Nov 6Thai beef, rice, broccoli.

Wednesday Nov 7 – Spaghetti squash with ground turkey and spaghetti sauce

Thursday Nov 8Panko salmon (I should get more creative with salmon, I can make other salmon meals, but this is so easy and we all three love it, so….)

Friday Nov 9 – Pizza night

Saturday Nov 10 – Potato chip chicken?

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