Roasted Cauliflower and Asparagus Soup

This is a pretty healthy and filling soup that can be made in one pot (well a baking sheet AND a pot). I’ve only had cauliflower in stir fry and raw, and love both. But this is my new favorite way. As soup and with a lot of cheese! I was skeptical of this recipe because there isn’t that much going into it, but it makes a hearty and creamy soup that could be a meal.

I’ll take this on a cold day with mounds of cheesy, crunchy croutons and some green onions sprinkled on top.

Recipe adapted from closet cooking.

Roasted Cauliflower and Asparagus Soup

Ingredients

• 1 head cauliflower, cut into florets
• 5-6 big stalks of asparagus with tough ends broken off and tips broken into smaller pieces
• 2 tablespoons oil
• salt and pepper to taste
• 1 tbsp oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 tsp dried thyme
• 3 c vegetable broth
• Parmesan rinds if you have it
• 2 c extra sharp cheddar, shredded
• 1 c milk
• salt and pepper to taste

Preheat oven to 400 degrees.
Toss the cauliflower florets, asparagus, oil, salt and pepper and arrange them on a single layer on a large baking sheet.
Roast for 30 mins.
Heat the oil in a pot on medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Add the broth, cauliflower, asparagus and parm rinds and bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
Take out the Parmesan rind.
Puree the soup until it reaches your desired consistency with a stick blender. (I didn’t have this so I did this in batches in a food processor)
Mix in the cheese, let it melt and season with salt and pepper.
Mix in the milk and remove from heat.

Turkey Quinoa Meatballs with Mashed Potatoes and Cheesy Pasta

Nothing says comfort like meatloaf, especially the ones with a thick slather of tomato sauce. Seems like not many people are that into it lately. I love how versatile it is, you can add really any spices, meats, and veggies to suit your taste.

Originally I planned to make a turkey and quinoa meatloaf, but figured meatballs are way more fun and easier for little hands. My son’s, not mine. Haha.

Also a note to myself for next time and to whoever might try to make these recipes….it makes a ton. I ended up with like 8 cups of pasta, a huge bucket of potatoes (more like 8-9 cups, but just seemed like sooo much more at the time), and 24 1.5″ to 2″ meatballs. You end up with about a cup of sauce, which is enough to spread over all the meatballs and have it drip all over the potatoes. Yummm…..

Turkey Quinoa Meatballs

Ingredients

• 1 1/4 lb ground lean turkey
• 3/4 c cooked quinoa
• 1/2 c shredded carrot
• 2 lg eggs, lightly beaten
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 c fresh basil, cut into thin strips (or 1/2 to 1 tsp dried basil, depending on your preference.)
• 1/4 tsp pepper
• 1 c Italian breadcrumbs
• 2/3 c ketchup
• 4 tsp brown sugar
• 2 tsp Dijon mustard
• 4 tsp tomato paste
• 2 tsp Worcestershire sauce

Fluff/loosen the turkey with a fork.

Add all ingredients from the quinoa to the pepper, mix well, but don’t compress mixture.

Add breadcrumbs and mix to incorporate.

Shape mixture into 24 balls. Each are about 1.5-2 inches.

Place on parchment lined baking sheet.

Prepare glaze: mix ketchup, brown sugar, mustard, tomato paste, and Worcestershire together.

Brush or pour tomato sauce over meatballs.

Bake for 40 mins.

Mashed Red Potatoes

Ingredients

• 3 lbs red potatoes, unpeeled and cubed into 1 – 1.5 inch pieces
• 2 tsp salt
• 1 c milk
• 1/4 lb unsalted butter
• 1 c sour cream (1/2 c would be good, but my husband loves sour cream, so it became a whole cup)
• 1/2 tsp pepper

Boil potatoes until soft, about 15 mins.

Drain and transfer to a large mixing bowl and mash with fork to desired consistency.

Heat milk and butter in a small saucepan until butter is melted.

Mix in the milk mixture.

Fold in sour cream, salt and pepper.

Cheesy Stove Top Pasta (adapted from Evil Shenanigans)

Ingredients

• 16 oz macaroni, or any small pasta
• 1 tbsp butter
• 1 c milk
• 1 1/2 c freshly grated cheddar cheese
• 1 egg, beaten
• 1 teaspoon Dijon mustard
• 1/4 teaspoon red pepper
• 1 tsp sriracha sauce
• 1/4 tsp pepper

Boil the pasta according to package directions

Drain and pour back into the cooking pot.

Over medium-low heat, add the butter and stir until melted.

Mix the egg, milk, and spices and pour over the pasta.

Stir until it begins to thicken, about three to five minutes.

Remove the pan from the heat then add the cheese.

Mix well so cheese melts.