Silky Caramelized Pear Soup

 Silky Caramelized Pear Soup

1 tablespoons butter
1 tablespoons coconut sugar (or brown sugar)
6 pears, peeled, cored and cut into 1 inch pieces
1 medium onion, diced
2 cloves garlic, chopped
2 sprigs fresh thyme, chopped (or 1/2 t dried, ground thyme)
4 cups gluten free chicken broth
1 bag frozen cauliflower
2 ounce reduced fat blue cheese, crumbled
1/2 cup milk - I use almond (optional)
salt and pepper to taste

Melt the butter in a large sauce pan over medium-high heat, add coconut sugar and cook until bubbling before adding the pears. Cooking until tender and lightly browned, about 5-7 minutes. (Note: If you do not have a very large pan, you may have to do this in batches so that the pear pieces do not overcrowd and steam rather than caramelize.)

Add the onion and cook until tender, about 3-5 minutes. Add the garlic and thyme and cook for another minute.

Add the broth and cauliflower, bring to a boil, reduce heat and simmer until the cauliflower is tender. Using an immersion blender, puree until smooth. You can also process in batches in a blender or food processor.

Return the soup to the pan, mix in the blue cheese, let it melt, and if you'd like the soup a bit thinner, you can add the milk at this point and season with salt and pepper to taste.

Can be served hot or cold. 6-8 appetizer-sized servings.

*Note: not all blue cheeses are gluten free, so make sure you check the package!

This recipe includes a few changes I've made to suit our taste and lifestyle from this original recipe on Closet Cooking. There are some really delicious sounding dishes I can't wait to try and tweak on this blog, go check it out!

Indian Spiced Eggplant and Cauliflower

I just chop up the vegetables, and throw everything into the crock pot for 3-4 hours on high. Can also be cooked on low for 6-8 hours. Delicious alongside brown rice, quinoa, or whole wheat couscous. As a side note: I don't particularly like either eggplant -or- cauliflower, but I love this dish! Just sayin'...

 

 Indian Spiced Eggplant and Cauliflower

 

• 2 tablespoons curry powder, preferably hot Madras *I used regular curry, and it was S.P.I.C.Y.
• 1 teaspoon garam masala
• 1 teaspoon mustard seeds
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon finely grated fresh ginger
• 3/4 teaspoon salt
• 1 1-pound eggplant, cut into 1-inch chunks
• 3 cups cauliflower florets
• 1 15-ounce can diced tomatoes
• 1 15-ounce can chickpeas, rinsed
• 1/2 cup water
• 1/2 cup nonfat plain yogurt, (optional) *Do NOT place this in the crockpot*
  

For serving, top each plate with a dollop of yogurt, if desired.

Seasoned Cauliflower "Rice"

Looking for an unusual side dish? Trying to replace grains in your diet? Why not give this unusual take on cauliflower a try? By pulsing the florets of this white vegetable in your food processor, you'll achieve a texture similar to rice which can then be used in your favorite curry, fried rice recipe, or in a simple pilaf-esque dish like the one below. Read about some of the nutrient benefits of cauliflower HERE. Original recipe was found on The Paleo Cupboard Blog, and slightly modified to suit our tastes.

Seasoned Cauliflower "Rice"

Ingredients:- 1 head of cauliflower
- 1/2 of a sweet onion, diced
- 1 Tbsp. garlic, pressed
- 1 Tbsp. evoo
- 4 Tbsp. chicken broth
- Dash sea salt
- Dash ground pepper
- Herbs of choice (I use thyme, lime basil, and garlic chives)

Directions:1. Grate the cauliflower or pulse in food processor until it is rice shaped.
2. Heat oil in a frying pan over medium high heat. Sauté onion and garlic for about 3 minutes.
3. Add cauliflower, stir well.
4. Add chicken broth, sea salt and pepper. Saute for about 5 minutes until cauliflower is slightly tender.
5. Place cauliflower in serving bowl and top with chopped herbs (optional). Serve.