This Week Recipe Round Up

Creamy Roasted Cauliflower Chowder

• 1 medium onion, chopped
• 2 carrots, chopped
• 3 cloves garlic
• 1/4 cup unsalted butter
• 2 (15 ounce) cans vegetable broth (low sodium is fine)
• 2 celery stalks, chopped
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 large head of cauliflower, roughly chopped
• 1 tablespoon olive oil
• 1/4 cup all-purpose flour (can use gluten-free flour)
• 1/2 cup shredded cheddar cheese (we used white cheddar)
• 1 1/4 cups Almond Breeze Almondmilk Unsweetened Original
• Salt and black pepper, to taste

1. Preheat oven to 400 degrees F. Place chopped garlic cloves and cauliflower on a large baking sheet. Drizzle with olive oil and toss to coat. Season with salt and black pepper, to taste. Place pan in the oven and roast until cauliflower is tender for 20-25 minutes, stirring once. Remove from oven and set aside.
2. Over medium-high melt butter in a large pot. Add the onion and cook for 2-3 minutes. Add celery and carrots and cook for 5 minutes, stirring occasionally.
3. Finely chop the roasted garlic cloves. Add the garlic, bay leaf, roasted cauliflower, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until flour disappears.
4. Pour in the vegetable broth and stir. Simmer for 10 minutes. Stir in the shredded cheese and milk. Stir until chowder is creamy and cheese is melted. Season with salt and black pepper.
5. Plate chowder into bowls and serve warm.

Creamy Thai Curry Red Lentil Soup

• 1 tbsp olive oil
• 1 medium onion diced
• 1 tbsp Thai red curry paste
• 2 cloves garlic sliced
• 1 medium sweet potato {500g} peeled and diced into 1/2 inch cubes
• 1 tbsp ginger peeled & diced into small pieces
• 3/4 cup dried red lentils
• 1 tbsp fish sauce
• 3 cups stock {veggie or chicken}
• 2 medium carrots peeled and diced
• 1 tbsp lime juice
• After simmering:
• 1 can coconut milk
• 1 tsp fish sauce
• 1/4 tsp salt {or more; to taste}
• 1 tsp lime juice

1. In a large saucepan heat olive oil over medium heat.
2. Add the onion and cook until translucent and cooked through, stirring occasionally. Add the ginger and garlic and cook for a minute.
3. Add the curry paste and cook for 30 seconds-1minute until onions/garlic/ginger are coated and you can smell the curry paste.
4. Add the carrots, stock, sweet potato, lentils, fish sauce, and lime juice. Cover, bring to a boil, lower the heat, and simmer for 20 minutes until sweet potato and lentils are cooked through.
5. Puree the soup using an immersion blender until smooth and creamy. Stir in the coconut milk. Add additional lime juice and salt and fish sauce to taste.

Moroccan Turmeric Stew

• 8 ounces Chicken Breast cut into 1/2 inch pieces
• 1 tsp turmeric
• 1/2 tsp cumin
• 28 ounces diced tomatoes with juices
• 1 1/2 cups Carrots diced
• 1 tbsp olive oil
• 2 tbsp Minced Garlic
• 1/3 cup onions diced
• 1/2 tsp Ground Ginger
• 1/2 tsp cinnamon
• 3 cups chicken stock
• 1/2 tsp coriander
• 4 cups  rice cauliflower cooked
• parsley for garnish
• salt & pepper to taste

1. Over high heat Heat a large pot with extra virgin olive oil.
2. Add onions, carrots, and garlic. Sauté 4-5 minutes until tender.
3. Place diced chicken in the pot. Sprinkle with pepper and salt. Cook 8 minutes until chicken is almost cooked through.
4. To the pot, add coriander, turmeric, diced tomatoes with juices, ginger, cinnamon,  and chicken stock.
5. Bring to a boil and reduce heat to low. Cover the pot and on a low heat cook for 45 minutes.
6. Serve with cooked brown rice, cauliflower rice, white or parsley for garnish.