Creamed Cauliflower Soup

Add cruitons for yummy factor

We really hadn’t decided what to make with the cauliflower yet when we wrote out the menu yesterday… but we figured we would find something– and we did! Creamed soups are really good, nutritious, and easy. They don’t require a lot of fat to be absolutely delicious. So, tonight’s version was as follows:

• 1 large onion
• 2 cloves garlic
• 6 small carrots
• 2 stalks celery
• 1/2 large cauliflower
• 4 small/medium potatoes
• bean sprouts
• salt/pepper/curry powder
• 3-4 cups water
• feta cheese
• sharp cheddar or freshly grated parmessan to top

Saute the onion and garlic for 5-10 minutes until they are beginning to brown in 1 Tbs oil and 1 Tbs olive oil. Add the remaining ingredients in large chunks. Do Not Add Cheese (feta or cheddar yet!). When vegetables are cooked, add feta and vegetable mixture and puree in the Thermomix or in a blender until smooth. Adding other cheeses will just stick to the blender so I prefer to top the puree with them. If you need more liquid at this point add milk.

Top with homemade cruitons (by frying bread squares in olive oil and garlic) and a good aged cheese! YUM

Menu for this week

• Monday: Cauliflower Recipe
• Tuesday: Pisto and Eggs (Spanish)
• Wednesday: Lentil burgers (American)
• Thursday: Shrimp something
• Friday: Lasagna (Italian)
• Saturday: Pancakes and Breakfast food (American)

As we discover what we make, more details will follow

Homemade Spring Rolls

Sarah made these spring rolls. I did not have too much faith she was going to do something so delicious. I think she was kind of “picada” (this in Spanish slang means kind of annoyed because of a competition, or being really into a competition), because a couple of weeks ago I bought some frozen spring rolls in a Thai store. She did not want me to buy them, but finally agreed. She showed me we can do it ourselves… and that are yummier, and probably way healthier.

• Eggroll shells (in Europe usually come frozen in Asian stores, in the U.S. in big grocery stores)
• 1/2 cabbage
• 4 Carrots
• 1 Onion
• 1 clove garlic
• bean sprouts
• 250 gr. (1/2 pound) tofu

Sautte garlic and onion. Add carrots and cabbage. Cook for 10 minutes. Add sprouts and crumbled tofu. We also put a little bit of grounded beef. Salt and Pepper.

Then you put the mixture in the eggroll shells. Follow the pictures on the package to roll them

Always fry in a small pan, so you save oil and energy. (That’s Carlos’ abuela advice). Serve with rice.

We also bought in the Thai shop, a great sweet&sour sauce. With a spicy kick, but good flavor. Sarah likes it with mustard. We used a french one, but in the U.S., the honey mustard is what you want. Carlos prefered the sweet&sour.