Featured Recipe

Roasted Cauliflower Bisque

Cauliflower is now being touted as the new Kale ~ for folks that haven't warmed up to the texture and flavor of kale, this is good news.  Cauliflower tends to take on the flavor of what it's paired with.  It's also extremely versatile; you can bake, broil, boil, steam, rice, saute, mix with just about anything or enjoy it raw.  I chose to prepare a simple bisque with the head of cauliflower I had in my refrigerator.  It's light and has a lovely mild flavor.  You could add cheese, veggies or a protein to add a little zip to this bisque. "The flavor of roasted cauliflower is wonderful!" 

Sautéed Chicken and Tomato Cream Soup With Rice


"Creamy Tomato Soup with Lots of Goodies!"



INGREDIENTS:
2 chicken breasts, boneless & skinless
Sea salt and pepper
3 teaspoons olive oil
1 shallot, finely chopped
3 garlic cloves, crushed and shopped
1 pint cherry tomatoes, quartered
1 can crushed tomatoes
3 1/2 cups chicken or vegetable stock
3 Tbs. fresh basil, finely chopped
1/2 cup heavy whipping cream
1 cup cooked rice

PREPARATION:
1.     Prepare rice according to package directions.  Set aside.

2.     Season chicken breasts with sea salt and pepper.

3.     In a large skillet, sauté chicken in olive oil until juices run clear; 15-18 minutes.

4.     Remove chicken from pan, let cool then slice into bite-sized pieces.

5.     Add shallot and garlic to the skillet and sauté for about 1 minute; until garlic is fragrant.

6.     Add cherry tomatoes and sauté for 3-5 minutes; until they begin to soften.

7.     Add crushed tomatoes, stock, chicken and basil.  Bring to a boil then reduce heat and simmer for 20 minutes.

8.     Stir in heavy whipping cream.

9.     Add rice, stir and simmer for 2-3 minutes more.

10.  Serve and enjoy!