Cream of Cauliflower Soup

I make a large batch of homemade soup at least once a week so it's handy for lunches, a light dinner, or a first entree.  

My husband likes soup everyday for lunch and when told to limit salt his intake, he started reading commercial soup labels. He of course discovered high salt content among other ingredients.  Making soup at home is not only more economical, it healthier.

This recipe can be halved and frozen cauliflower can also be used instead of fresh.  When cauliflower is less expensive in summer harvest months, I often buy, blanch, and freeze.

Cream of Cauliflower Soup
2 heads of cauliflower, sliced thin, 4 pounds
2 Tabs. butter
1/4 cup olive oil
1 medium onion, sliced
1 chopped garlic clove
1/4 tsp. salt
1 medium tomato, diced
1 1/2 tsp. cumin
1/2 tsp. thyme
1/4 tsp. sugar
1 bay leaf
2 quarts chicken or vegetable broth
1 cup of cream, or milk
suggested garnishes: chives, parsley, paprika, shredded cheese

In a soup pot, melt butter with oil and saute onion and garlic until soft.  Add salt and cauliflower, stir, cover and cook on low heat until cauliflower is very soft, (mushy) occasionally stirring. (about 45 minutes or less)

Add remaining ingredients and bring to a boil. Discard bay leaf, then puree soup with an electric puree wand/immersion blender, or in batches in a food processor.  To serve, reheat and garnish with chives, parsley or paprika. This makes over a half gallon.

I've seen recipes that also add shredded cheddar cheese near end of cooking, or as a top garnish.  Cheese goes well with cauliflower and I make a cheese-mustard sauce for cauliflower when I serve it whole as a vegetable.

Estimated cost per 1 cup serving: .50 cents

Bundt Pan Breakfast Cake

This qualifies as breakfast anytime!  It can be made the day before and reheated for overnight guests or weekend company.

It's attractive on a brunch or buffet table and perfect for potlucks. I've taken it to many brunch or luncheon parties, and always asked for the recipe.

For busy holiday mornings, I've made ahead, then quickly reheated for family breakfasts, or had on hand for busy teens to grab and reheat for a healthy breakfast or snack. 

It's a dish serving many at little cost, easy to make, but looks like you labored over a hot stove!  The taste is addictive, so it's hard not to want more than one slice!

Bundt Pan Breakfast Cake
1 pound cooked bacon, chopped fine
1 dozen eggs
1/2 pound grated Cheddar cheese
2 cups flour
1 bunch green onions, chopped
1 tsp. baking powder
2 tsps. salt



Lightly brown bacon and drain. Beat eggs in a large bowl, then add bacon and remaining ingredients. Mix well.

Pour into greased or sprayed bundt cake pan. Bake in 350 oven for 50 minutes to one hour until golden brown.  Turn over on a platter, slice and serve.  Freezes well. Can be eaten at room temperature or warmed.

Serves 8-10 or more depending on size of slices.

Estimated cost $6.40 or less;  .80 cents a serving or less.

Breakfast Burritos for the Freezer

Never had a breakfast burrito until  several years ago when stuck in an airport delayed on a flight.  I spotted a vending machine offering them and gave it a try.  It was tasty, so while consuming it, I tried to figure out the ingredients.  


They can be made with or without potatoes, and prior to making large batches with shredded potatoes, I just scrambled eggs with bulk sausage, chopped peppers and onions, but the basics are sausage, eggs and seasoning.  


Since the freezer is my friend, I now set aside time to make a big batch, wrap in wax coated paper sheets and vacuum seal.  For a quick breakfast, lunch or snack, take out and microwave for about a minute.  This recipe makes a huge batch (24) but can be cut in half.


I keep dehydrated hash browns on hand for several recipes, as we don't eat a lot of potatoes. They're handy (just soak a few minutes in warm water, drain and use). Otherwise, you can boil potatoes, cube or dice and brown with the sausage to use for this recipe.


Breakfast Burritos for the Freezer
1-1/2 cups rehydraded or frozen hash brown potatoes
1 lb. bulk sausage
2 green bell peppers, diced
1 medium onion diced
10 eggs
2 - 3  cups shredded cheese
24, 6-inch flour tortillas, kept warm to easily roll up
salt and pepper
1 cup of salsa (optional)

On medium heat, in large fry pan or chaffing dish, brown sausage and drain grease; add onions, green pepper and potatoes and cook until soft.  In a bowl, beat eggs, seasoning (and salsa if using).

Pour over sausage mixture and cook until eggs start to set, and with a spatula turn and mix to keep scrambling eggs until cooked and all mixture is blended.  This is one of those recipes you can adjust:  more or less green pepper, onions or potatoes etc.

Add and mix in cheese. Let cool slightly. Put 1/4 to 1/3 cup of filling in center of warm tortillia, fold and roll, setting aside seam side down.  Let cool and wrap in foil, wax coated paper sheets or plastic wrap to prepare for freezer.

Estimated cost $12; .50 cents per serving or less.