12600 Pelican Beach Road, Merrifiled, MN (218) 851-1937
Food, Healthy Eating

Trying a new recipe is always a little risky especially when it doesn’t have the ingredients in it you think will add flavor. I know I recently tried cauliflower rice and it was downright disgusting! It was just cauliflower bits and had a flavor that was so icky. I learned just by FRESH every time and you can’t lose.

So this recipe I tried and even my hubby enjoyed it. No broth or store bought canned broth which means you will need to add salt to taste. The cilantro FRESH is a must for a garnish. It really adds to the flavor.

Hope you find it as enjoyable as we did! It’s May and it’s snowing out! 3″ so far…YUK so soup was a highlight of our day. Who knew? Soup in May!

Ingredients:

  • 2 tbsp. olive oil
  • 1 medium purple onion, chopped
  • 1 cup chopped fresh mushrooms
  • 1 1/2 tsp. curry powder
  • 1 head of cauliflower, broken up and chopped
  • 32 oz water
  • 1 tsp. of sea salt (more for taste if you like)
  • 1 can of coconut milk
  • Minced fresh cilantro, garnish

Directions:

  1. In a Dutch oven, heat oil over medium heat. Add onion and mushrooms; cook and stir until softened, 2-3 minutes.
  2. Add Curry powder; cook until fragrant, 1-2 minutes. Add cauliflower and water. Increase heat and bring to a boil.
  3. Reduce heat to medium; cook covered for 20 minutes.
  4. Stir in coconut milk; cook an additional minute.
  5. Remove from heat; cool slightly and puree in a blender. (you can skip the puree part and just serve chunkier)
  6. Serve in a bowl and garnish with cilantro.

Yummy to the tummy!

Let me know if you tried it! Comment below.

Love deeper, talk sweeter,

Lee

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Food, Ranch Life

I know…it is a bit unhealthy

We had a wonderful restaurant a few years back called Sibley Station. It was tucked in the heart of a small town by us, Pequot Lakes, Minnesota. The one thing they were known for was their Hungarian mushroom soup.

Simply divine! It is the best word I can sum up! The creamy rich flavor of this soup will leave your pallet dancing! The restaurant put the soup in a sourdough bowl which I really could never finish, but for sure you want to have with your soup on the side. At least a slice or two.

It has 2 cups of cream which makes for the richness and yes not the best for you. BUT…worth every bite! When I serve this I will only serve about a 1/2 cup because of the richness. Along with the bread, it does make a hardy meal. I think you will love it too!

Creamy…goodness…constant stirring at this stage is super important!

Ingredients:

  • 1 quart of beef or chicken stock
  • 8 tbsp. butter, divided in half
  • 1 cup chopped onion
  • 1 tbsp. chopped fresh garlic (about 4 cloves)
  • 1/8 tsp salt (can add more to taste but begin here)
  • 3 cups chopped fresh mushrooms
  • 1 tbsp dill weed
  • 1 tbsp paprika
  • 1/8 tsp white pepper
  • 1/2 cup flour
  • 2 cups heavy cream (you can use half and half too)
  • 3 tbsp. sour cream
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp Bragg Liquid Aminos (natural soy sauce non-GMO product)
simmering away

Instructions:

  1. I use a beef base or chicken base and a quart of water. Add the base. I use 4 tsp. I also added 2 tsp of Worchestershire sauce. Stir until dissolved and set aside.
  2. In a large saucepan, a Dutch oven is awesome, saute onion, garlic, and salt in four tablespoons of butter until onion is tender and shiny.
  3. Stir in mushrooms, dillweed, and paprika, and white pepper.
  4. Add half of the beef stock. Cover and simmer over low heat for 10 minutes.
  5. Meanwhile, in another saucepan, melt the remaining four tablespoons of butter over low heat. Whisk in flour slowly adding little at a time. Cook until smooth, stirring constantly. Don’t let it get clumpy. If so, start adding cream little at a time. Keep stirring and add remaining cream stir for 8-10 minutes.
  6. Add cream mixture to your soup slowly and stirring continually. Add your remaining stock.
  7. Stir in sour cream, lemon juice, and Liquid Aminos. Heat through about 15 minutes on simmer. Makes 8 cups
  8. ENJOY with your favorite bread…sourdough is awesome!

Comment below!

Love deeper, talk sweeter and enjoy with a loved one!

Lee

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Food, Healthy Eating, Ranch Life

Feeling Icky?

The temps are dropping really fast around this Minnesota state! We hit 1 above this morning and I was feeling a cold coming on. Drained from a weekend getaway with our son and being in wind and snow set me up for getting sick. PLUS, late nights and hotels. I needed to find something to make for not only myself but to keep in our freezer for a quick meal. When you’re not feeling well, it sure helps to have something you can heat up quickly and provides wonderful nutrients to fight the flu. The turmeric and black pepper help keep down inflammation and keep your body toasty as turmeric is a warming herb. The garlic and ginger help fight off the presence of bacterial or viral infections.

Found A Winner

I think you will find this soup tasty. Just look at the ingredients and you will see for yourself it is FULL of herbs and spices, plus veggies to help you feel better. Even if you’re not sick, it’s a good one to keep on hand. Let me know what you think or if you added something to improve it. Love it when we can help one another improve a recipe! Enjoy!

Ingredients: Spices I get from Starwest * (off to the right) so I always have FRESH herbs and spices. In a store, you never know how long they have been on the shelf. This goes for herbs too when I can’t grow them myself. If you have any herbs from your garden this will be an added benefit.

  • 3-4 scallions, chopped
  • 3 garlic cloves, diced
  • ginger to taste (I put in 1/2 tsp.)
  • 1/2 tsp. turmeric
  • 1/2 tsp. fresh black pepper
  • 1 tsp fresh rosemary
  • 1 tsp. sage
  • 1 tsp. thyme
  • 1 tsp basil (I added an additional sprinkle on top when serving)
  • 4 peeled, diced potatoes
  • 2 carrots, sliced
  • 2 zucchini, diced
  • kale
  • sea salt to taste

Instructions:

  1. The first 3 ingredients put into your Dutch oven with about a tablespoon of olive oil. Let them sauté until a nice aroma.
  2. Add carrots, zucchini, turmeric, black pepper, rosemary, sage, thyme basil, and salt.
  3. Bring to a boil
  4. Add potatoes, cover and let boil for 30 minutes.
  5. Add kale and simmer for additional 10 minutes
  6. You can add cooked hamburger or chicken. My man loves his meat!
  7. He also loves dumplings, which of course he added…what a guy!
YUMMY for the tummy and to help you fight the bug!

Hope you try it…I think you will find this an awesome recipe anytime of the year!

Love deeper, talk sweeter, and keep it natural when you can,

Lee

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Ranch Life

Dill Pickle Cheese Soup is A Fall Delight Indeed!

Oh, this soup is amazing! Why? Because it adds a different feel to an already American crave…Hamburgers.

I love my hamburger soup recipe but when I tasted a soup with dill pickles in it I just had to try a little more twist. One cold and very rainy day this fall I dug into my kitchen, still not done remodeling, but enjoyed putting this delight into my file of favorite soups.

I hope you find it just as delightful! Let me know in the comments. I always like to hear what others have added or made even better!

Here is what you will need:

  • 1 lb ground hamburger
  • 1 medium onion, chopped
  • 6 cups of water
  • 6 tsp chicken. broth
  • 2 cups chopped dill pickles
  • 2/3 cup of pickle juice
  • 2 finely sliced carrots or peeled
  • 2 tbsp flour
  • 1 cup sour cream
  • 1 1/2 cup cheddar cheese, shredded
  • sea salt and fresh ground pepper to taste ( TIP: use fresh herbs as stores you never know how long they have been on the shelves)
  • Optional addition, 4 chopped and cooked potatoes
  • fresh dill for garnish
Delish Dill Pickle soup with a dollop of sour cream and fresh dill.
YUMMMMMMY!

Directions:

Add your hamburger to your Dutch Oven pot. (I use this for making soups as I make big batches and freeze the leftovers for those “not want to cook nights.”)
Cook adding onion near the end of browning burger. Drain fat and pat burger dry. Set aside. Add water, broth, pickles, juice, potatoes, and carrots bring to a boil, simmer for 20 minutes until potatoes are tender.
In a separate bowl add flour and sour cream and a 1/4 cup of the simmered soup. Whisk together. Add to your pot of soup whisking continually until soup is back to a boil. Cook for 3 minutes or so until slightly thickened. Add your salt and pepper and cheese. If you like it pureed, you can at this point but we like a hearty cowboy soup texture. Add your garnish to serve.  Enjoy with your favorite bread!

Love deeper, talk sweeter,
Lee

Feel free to comment below!

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