Here we go again! Another attempt at cutting the carbs and another successful, healthy addition to my growing stack of no-carb comfort food.
The prep work started with one head of cauliflower cut into chunks.
I love cheese! So I took the cheesy flavor to another level by replacing plain old cheddar with equal parts of seriously sharp cheddar and fontina cheeses. The cheddar has a delicious bite and the fontina is smooth and creamy.
I still wanted to up the veggies and thought going for greens was the best nutritional choice. I added chopped spinach and sprinkled in some frozen peas.
I mixed it all up with a couple of beaten eggs, cream, and plenty of black pepper.
A good sprinkle of paprika before baking.
Creamy, cheesy, and yummy!
I’ll definitely make this one again!
I’ve been busy in the kitchen lately and still trying to lighten up for summer. I don’t make soup very often; I like texture and having my teeth sink into deliciousness.
However, this soup just might turn me into a soup enthusiast. It’s velvety creaminess is rich and chunks of tomatoes gives it texture. It’s a satisfying meal that’s comforting enough for winter and light enough for warmer months.
I started with chopped tomatoes drizzled with extra virgin olive oil tossed in oregano, basil, thyme, garlic powder, and plenty of freshly ground black pepper.
After roasting for about an hour, the house smelled heavenly!
I roughly mashed with a potato masher but it could be blended in a food processor for a smoother consistency.
After transferring to a saucepan, I added veggie broth, light cream, a splash of balsamic vinegar, and simmered for about 20 minutes.
And finally…the perfect cup of soup!
I’m looking forward to trying this with fresh garden tomatoes come summertime!
Pink clouds on a cool summer night.
Blessed with a beautiful sunset on my way home. ❤
This dish tastes like summer! To be honest, I don’t remember what crab tastes like but I made these for a guest and she didn’t know they were veggie until I told her. The secret ingredient is hearts of palm which mimics the texture of crab. Add a little sea kelp seasoning to the mix and viola! Mock-crab cakes. I also added a few pieces of artichoke for additional texture, and I just happen to like artichokes. Gluten-free breadcrumbs work well for the coating on these little cakes. A side salad makes this a light summer meal. I’ll be making this one again!
Spaghetti squash roasted with herbs, drizzled with olive oil, and sprinkled with parmesan cheese. Delicious!