Thursday, November 25, 2010

Thanksgiving 2010

We will be having a wonderful meal that took three hours including prep and cooking.

Appetizers (to hold us over until our late lunch is finished)
Shrimp Dip w/Chips
Doritos (don't ask)

Main Course
Turkey (I got a 6 pound turkey breast, since it's just he five of us and three out of the five barely eat!)
Sweet Butternut Squash
Mashed Potatoes
Cranberry Sauce (canned, we prefer it that way!)

Chocolate Cake with Cream Cheese Frosting (out of a box, don't judge)

Scotch on the rocks for the Dad (another don't ask!)
Mimosas for the Mom
OJ in a wine glass for the mini Mom (yes, we are in our matching aprons)
Chocolate Milk/Soy Milk for the boys

Thursday, November 4, 2010

Roasted Cauliflower


6 cups of cauliflower florets

1/4 cup extra virgin olive oil

1 Tbsp sliced garlic

2 Tbsp lemon juice

1 tsp salt

1/2 tsp black pepper


1. Preheat oven to 500 degrees.

2. Place florets in a 9x13 baking dish.  Add the additional ingredients. Mix.

3. Bake for 15 minutes. Enjoy.

Variation:  sprinkle with Parmesan cheese after removing from the oven

Wednesday, November 3, 2010

African Coconut Curried Chickpea Soup

I loved this soup.  It was rich and creamy with a kick. Hubby wasn't in love with the chickpeas, but he would have been 100% sold if I had added some shredded chicken.


2 Tbsp olive oil

1 medium onion, chopped

1 red bell pepper, chopped

1 jalapeno, seeded and finely chopped (I left this out.)

2 cloves garlic, finely chopped

2 cups low sodium vegetable broth

1 (15 ounce) can chickpeas, drained and rinsed

1 cup tomatoes, chopped

1 tsp curry powder

1/2 tsp salt

1 (14 ounce) can light coconut milk

3/4 cup brown rice, cooked

2 Tbsp cilantro, chopped


1. In medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring until softened, about 5 minutes.

2. Add garlic and cook stirring constantly, 1 minute.

3. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper.  Bring to a boil over high heat.

4. Reduce heat and simmer gently, uncovered, stirring occasionally, about 10 minutes.

5. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.