Sorry about the lack of pictures, I've been restricted to what I can eat since filming but I will try to get some up when I'm back to eating these things again!
Be sure to let me know if you try any of these!
Annie, x
Avocado soup
Below I have included the link to the recipe I use. I never add the sour cream and bacon as I don't think it needs it although I do serve with extra salt and pepper.
It's a simple and easy recipe and also pretty quick soup to make.You can't freeze this one once it's all done but you can make the potato and onion base up and freeze it- then later you just need to thaw and blend with the avocado before reheating. This is a bit quicker than starting from scratch.
http://www.tasteofhome.com/recipes/avocado-soup
Cauliflower Cheese
2 quart baking dish or about 8x8
saucepan
Oil or butter (for baking dish)
frozen or fresh cauliflower florets- equal to 1 medium head
1 cup heavy cream
2 ounces cream cheese, cut into small pieces
2 cups shredded cheese
1 1/2 tsp Dijon mustard
1/4 tsp black pepper
1/8 tsp garlic powder
1/4 salt
*** Preheat your oven to 375*F
1. Cook cauliflower: If using fresh cauliflower you will need to cut it into pieces and cook it until crisp tender. You could boil or steam it on a stovetop or cook it in the microwave. How long it will take to cook depends on your cooking method and how big your pieces are.
I prefer using frozen, and I tend to cook it until it softer than crisp tender as that is what's best for my digestion how soft or firm you cook it here really depends on personal preference.
Drain thoroughly and pat dry between paper towels or a cotton towel.
2. oil the inside of your cooking dish, using an oil sprayer or a thin coat of oil or butter on the bowl to stop the casserole from sticking to the dish.
Place the dried off cauliflower in the dish and set aside.
3. In a saucepan heat the heavy cream to a boil
4. whisk the small pieces of cream cheese and mustard into the boiling cream, until the mixture is smooth
5.Stir in one cup of shredded cheese, salt, pepper, and garlic into the pan and whisk until the cheese has melted-should only be a couple of minutes
6. Remove from the stove and pour over the cauliflower pieces- stir to combine
7. Sprinkle remaining cheese on top.
8. Bake for 15 minutes
Scalloped Potatoes
I don't have exact measurements for the milk or potatoes you really just want to eyeball this one!
1. Lightly oil a 2.5 quart casserole dish
Peel and thinly slice enough potatoes to fill up to 1/3 full.
2. Add milk to almost cover, then wisk a heaping tablespoon of cornstarch with a 1/3 cup of milk and add to bowl.
3. Next add a few dashes of black pepper and about 4 pats of butter.
4. Peel and thinly slice enough potatoes to fill up to about ½ inch from top of dish.
5. Fill casserole with milk to just cover potatoes and then top with another 4 pats of butter
6. Put in oven at 375 degrees and bake for about 90 minutes.
7. Top should be nicely browned by this time.
8. Serve and enjoy!
Will definitely be trying out the cauliflower cheese recipe as I love that, you can never go wrong with it and the avocado soup sounds really yummy too. - Tasha
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