Friday, September 23, 2016

Cauliflower-Cheddar Soup

Wow.  This is soup is sooooooooo delicious and so crazy creamy, it is hard to believe it only has 1 cup of heavy cream and 1 cup of cheddar in it.  It's a little bit of work to make it - only because you have to puree it, but it is so amazing -you won't mind at all.   I've adapted this from the book, "Keto in 28" by Michelle Hogan.  This is a perfect fall and winter food!

Cauliflower-Cheddar Soup
Serves 4

8 Slices of Bacon, Chopped
1 Tablespoon Butter
1 Medium Onion, Chopped
2 Teaspoons Minced Garlic
4 Cups of Cauliflower Florets 
4 Cups Chicken Broth
1 Cup Heavy Cream
2 Tablespoons Water
2 Tablespoons Corn Starch
1 Cup Shredded Sharp Cheddar Cheese
Chives - for garnish

Step 1:  In a large sauce pan over medium heat, cook the bacon until crispy.  With a slotted spoon, remove the bacon bits and place into a bowl for later use.  Do not discard the bacon fat in the pan.

Step 2:  In the pan with the bacon grease, add the butter, onion and garlic.  Saute over medium until onion is almost translucent.  Then, add the cauliflower.  Continue to saute for about 5 minutes, until the the cauliflower is beginning to soften.

Step 3:  Add the chicken broth to the pot and let it come to a boil.  Reduce the heat and let it simmer for about 15-20 minutes - until the cauliflower is soft.  Stir in the cream and remove from the heat.

Step 4:  Transfer the soup to a food processor and puree until very smooth.  

Step 5"  Return the soup to the pot and place over low heat.  

Step 6:  In a small bowl, whisk together the water and cornstarch.  Stir into the the soup and also add 1/2 the cheese.  Stir until the cheese melts.

Step 7:  To serve, garnish with the remaining cheese, the reserved bacon from step 1 and chives.

Friday, September 9, 2016

Gummy Candy

Here is a completely delightful recipe for gummy candy.  I've always to try making it - but the time just never seemed right.  Until today.  I had all ingredients on hand  - and one was a fun flavor:  watermelon!  With just three simple ingredients - it was go-time.  Super simps.  Such a fun treat for the kids.

Gummy Candy
Yield:  About 1 Cup of 'gumdrop' sized candy

1 package of Jell-o, flavor of your choice
2 packets of Unflavored Gelatin
1/2 Cup Cold Water
Sugar for Dusting (optional)
Silicone Molds

Step 1:  In a small saucepan, add the 1/2 cup cold water.  Place on stove and turn burner on low.

Step 2:  Add the Jell-o and unflavored gelatin to the water.  Stir slowly and gently until all the granules dissolve.  Be sure to do this over a relatively low heat so that the gelatin can fully dissolve.

Step 3: Carefully pour into a candy or silicone mold of your choice.  I had an ice-stick mold that I used.  Fill the cavities and carefully place the filled mold into the fridge or freezer for 15-30 minutes, or until set.

Step 4:  Remove from the tray and serve.  Because I had used a stick-shaped mold, I cut mine into bite-sized pieced before dusting with sugar.

If you don't finish them all in one sitting . . .store them in an air-tight container in the fridge.

Optional:  After un-molding the gummies, you dip them in regular granulated what sugar if you please.  Or, for sour gummies, you can dip them in combo of citric acid and sugar.

Storage:  If you don't finish them all in one sitting . . .store them in an air-tight container in the fridge.

Note:  I made two separate batches:  one orange and one watermelon.