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Cheesy Slow Cooker Cauliflower Soup Recipe

2019-09-07T15:15:16Z

This creamy cauliflower soup recipe can be made in your slow cooker / crockpot or on the stove. Either way, its an easy, delicious soup. Creamy, cheesy cauliflower soup makes a great low cost meal. So quick, easy and budget conscious - three great reasons to give this soup a try. Oh, and if you use vegetable broth instead of chicken broth, it's also vegetarian. Even if you aren't an all out vegetarian, many of us are trying to eat more meat free meals these days and a hearty cheesy soup like this one fits perfectly. I love making crockpot soups because they are super easy and even on a hot summer day you can have a tasty meal without heating up the house. I keep saying that this cauliflower soup recipe is a "meal". I tend to love soups as a meal, especially if you have some great bread or add in a salad. That said, serve this soup as a first course, lunch, easy dinner or even a snack. Whatever works for you. Crock pot recipes are perfect for people who are busy. Put everything in the pot, set it to low and you can feel free to leave the house to do whatever you need to do. This is a must try if you like creamy vegetable soups.

Cheesy Crockpot Cauliflower Soup Recipe

Ingredients

2 -16 ounce bags frozen cauliflower (See notes below for using fresh)
1 medium onion, chopped
1 celery rib, chopped
4 cups chicken broth or vegetable broth
2 cups milk or cream
1/2 teaspoon Worcestershire sauce
1 cup cheddar cheese, grated
salt and pepper to taste

Method

Step 1

Put the cauliflower, onion, celery and broth in your slow cooker. Cover and cook on low for 4-6 hours. (See notes below about using fresh vs frozen cauliflower in this recipe.)

Step 2

Puree the soup, ideally using a hand blender. Return the soup to the crock pot (slow cooker) and mix in the milk, Worcestershire and cheese. Add salt and pepper to taste. Warm it enough to melt the cheese. Garnish with one of the suggestions below if you want to make it pretty.

Serves 6.

Pretty Serving Suggestions:

Garnish with green onions and additional cheese.
Garnish with roasted cauliflower pieces and chopped chives as you can see in the image.

Tips:

Using vegetable broth instead of chicken broth makes this a wonderful vegetarian recipe.
If you use prepared broth, either canned, the tetra pack or bouillon cubes and water, don't add extra salt until you taste the soup. Prepared broths can be quite salty and you may not need any extra salt at all.

Fresh or Frozen Cauliflower?

You can certainly use fresh cauliflower in this recipe and that would be my preference. If you do use the fresh cauliflower I would just cook it for an extra hour. Freezing the cauliflower makes it softer than the fresh, so fresh will take a little longer to cook.

Stove top Cauliflower Soup Directions:

Some of us don't have a slow cooker, or you might have a crock pot but want to enjoy this soup quickly. Not a problem! Just put all of the ingredients except the cheese and milk in a stock pot or Dutch oven type soup pot and bring it to a boil. Lower the temperature to medium low and let it cook for about 45 minutes. Add the milk or cream in for the last 5 minutes. Add the cheese at the end of the cooking time and cover the soup until the cheese melts. Stir it all together so it's nice and creamy and ooey gooey with cheese. Add more salt and pepper to taste if you need. You can also use the slow cooker feature on your Instant Pot for this recipe. Watch the cooking time though as I have heard that the slow cooker feature on the Instant Pot cooks faster than a regular crockpot. Click here for another tasty cauliflower soup recipe. Sign up here for site updates and never miss a great recipe. Browse all of our delicious soup recipes here.

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Fresh Plum Cake Recipe

2019-08-25T17:49:11Z

I just love this plum cake recipe made with fresh plums. It's the perfect cake to make near the end of summer or in the fall when plums are at their peak. Plums are available in abundance where I live and sometimes I just can't think of enough ways to use them. This is perfect. It's an easy cake recipe that's not too sweet. I treat both the topping and the glaze as optional. I have included them here if you want to use them, but I love the cake just as it is. For me it's sweet enough without the brown sugar topping or the glaze. Suit yourself though. Try baking the cake with the brown sugar topping if you think you want it sweet and leave off the icing glaze until you see how it tastes without it. Most of us are trying to cut back on added sugar these days and any little bit omitted from our diet helps. You can use just about any fairly firm plums in this recipe. My favorites are the dark purple plums, especially what I have found out are called Italian plums (not pictured here). Use what you have available. I hope you enjoy it.

Fresh Plum Cake

Ingredients

6 to 8 plums, skin on, halved and pitted
3/4 cup sugar
1/2 cup butter (at room temperature)
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
Topping:
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 cup cold butter

Method

Step 1

For the topping, stir together the sugar, flour and cinnamon. With a pastry blender, cut in the butter until the mixture is crumbly. Set the mixture aside.

Step 2

Using an electric mixer, beat the sugar and butter together until they become fluffy and light colored. Beat in the eggs, one at a time, beating well after each addition. Add the vanilla.

Step 3

In a separate bowl, sift the flour, baking powder and salt. Add the flour mixture to the butter mixture alternately with the milk. Pour the batter into a lightly buttered 9"x11" baking pan. Arrange the plums, cut side up, on top of the batter. Sprinkle with the topping.

Step 4

Bake in a preheated oven at 350°F for 30 minutes and test for doneness by inserting a toothpick into the middle. If needed, bake for another few minutes and test the cake again. Cool the cake in the pan on a rack for 10 minutes before glazing or cutting it.

Glaze:

3/4 cup icing sugar 1 tablespoon milk few drops of almond extract (optional)

To Make the Glaze:

Stir together the icing sugar, milk and almond extract until smooth. Drizzle the glaze over the warm cake. Run a knife around the edge of the pan and release the cake from the sides of the pan. Makes 10 to 12 servings. You can use any firm plums for this cake. Also try it with fresh peaches, apricots or pitted cherries. Just cut them in half and place them on the cake the same way you would the plums. I would peel the peaches first. I don't think the fuzzy skin would add to the great taste of the cake. Please note that the nutritional information for the cake that is in the box above is for the cake and topping only. If you add the glaze the calories and carb count will be higher. If you like this plum cake recipe, you may also want to try our rhubarb cake. You will find the recipe here. Go here to browse all of our easy dessert recipes. If you like this recipe, please use the buttons below to Pin it to Pinterest, Tweet about it and Like it on Facebook. Thanks. Leave a comment and your favorite recipes below. I'd love to see what you love to cook and bake. Subscribe to the site here and never miss a great recipe.

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German Potato Salad Recipe

2019-08-10T19:34:56Z

This German potato salad recipe is one I grew up with. My German grandmother made it often during the warm weather months. I love potato salad recipes made with mayonnaise but this is nice for a change. The oil and vinegar is a tasty change from what can seem like "everything mayonnaise" in summer salads. German people love their dill and it does add fantastic flavor to the potatoes and the oil and vinegar dressing. Use as little or as much as you want. I have added fresh parsley as well for extra flavor and nutritional value. This potato salad recipe can be eaten warm right when it's made or cold after refrigerating it for a few hours. Either way is delicious. It's just a matter of preference. See serving suggestions below the recipe.

German Potato Salad Recipe

Ingredients

6 medium potatoes
2 medium onions, peeled and chopped
3 tablespoons fresh dill, chopped
3 tablespoons fresh parsley, chopped
salt and pepper to taste
3 tablespoons oil
3 tablespoons white vinegar
1 teaspoon sugar (optional)

Method

Step 1

Peel the potatoes, cut in half and cook them until they are done but not mushy. Drain them well and put them aside to cool a bit.

Step 2

When the potatoes are cool enough to handle, cut them into chunks or thick slices and add them to a large bowl. Chop the onions, dill and parsley. Add it all to the same bowl and season with salt and pepper to your taste.

Step 3

Heat the oil, vinegar and sugar together. Pour the dressing over the potato mixture. Stir the salad well to combine all the ingredients and let sit for a bit before serving to incorporate all of the flavors.

Serves 4 to 6. This recipe can be served while it is still warm or refrigerate it and serve it cold. It can stay in the fridge for a couple of days. Note that the recipe calls for a teaspoon of sugar, but I have marked it as optional. Add it if you feel you want it, but don't avoid this recipe because of the sugar. I seldom add any sugar at all to recipes like this and they taste just great to me, so if you don't want added sugar, just leave it out. Or add a bit and see how you like it before using the whole teaspoon.

Tips and Variations:

Red onions add wonderful color, so I usually use those in a salad like this.
Add bacon! If you love bacon I would cook 4 to 6 slices of bacon, chop them and add them to the salad. Of course that would mean it's not vegetarian and vegan any more but meat eaters would find it yummy.
You can replace the white vinegar with apple cider vinegar for a bit of a different taste.

I would serve this potato salad with pretty much anything done on the barbecue. It goes great with barbecue sauce and any European or North American flavors. Because of the dill, it may clash a bit with Mexican or Asian flavors. Use the comment section below to let me know what you served it with and how you like it. Our classic mayonnaise potato salad recipe can be found here. Browse all of our salad recipes here. If you like this recipe, please use the buttons below to Pin it to Pinterest, Tweet about it and Like it on Facebook. Use the comment section below to let me know what you served it with and how you like it. Subscribe to the site here and never miss a great recipe.

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Crunchy Asian Cole Slaw Recipe

2019-07-23T15:34:03Z

When I first came across this yummy Asian cole slaw recipe I knew it was right up my alley. I love crunchy cold cole slaw, especially in warm weather, and I also love trying different flavors. This Asian flavored cabbage salad is perfect for times you just want to kick it up a bit and make a change from the same old same old coleslaw and summer salads. You can serve it with any barbecued foods, for picnics and with warm weather meals. But how about using it to top Asian bahn mi or pulled pork sandwiches. I am making summer salad suggestions for this cole slaw because I am writing this in hot weather, but the reality is that you can enjoy the flavors of this coleslaw any time of the year. You'll find lots of suggestions below for making the most of this colorful Asian flavored cabbage salad.

Crunchy Asian Cole Slaw Recipe

Ingredients

1 carrot, peeled
1/2 red pepper
1/2 yellow pepper
3 green onions
2 cups green cabbage, finely shredded
2 cups red cabbage, finely shredded
2 teaspoons toasted sesame seeds

Dressing:

1 garlic clove, crushed 1 inch piece of fresh ginger, peeled and grated 2 tablespoons apple cider vinegar 3 tablespoons almond butter or peanut butter 2 tablespoons tamari or soy sauce 1/2 teaspoon sesame oil 3 tablespoons lemon juice five drops liquid Stevia (see options below)

Method

Step 1

Toast the sesame seeds in a preheated 325ºF oven for a few minutes until they begin to turn golden. Watch them carefully as nuts and seeds can burn quite quickly in the oven.

Step 2

Julienne the carrot, peppers and green onions and place in a bowl. Add the cabbage and mix together.

Step 3

Whisk all the ingredients for the dressing together in a bowl and add sea salt and freshly ground black pepper to taste.

Step 4

Pour the dressing over the salad, sprinkle with the sesame seeds and toss well. Let stand or refrigerate until ready to serve it.

Serves 4 to 6. The salad is best when it is served slightly chilled. Letting it sit in the refrigerator for an hour or so before serving really lets those amazing flavors meld together.

Tips and Variations:

Feel free to have fun with the recipe and make it your own by adding other vegetables like snow peas, cooked peas or bean sprouts.
Sesame oil adds a more intense Asian flavor and gives the coleslaw a more smoky flavor. A little goes a long way when you are using sesame oil, so use the amount recommended and taste it before adding more.
The stevia is a suggestion if you want the cole slaw dressing slightly sweet. You can replace it with a bit of dry stevia, a teaspoon or two of honey if you prefer, or leave it out altogether.
Feel free to substitute peanut butter if you don't have almond butter.

Serving Suggestions:

Serve this slaw alongside tasty Korean barbecue beef.
With barbecue baby back ribs
With oven baked barbecue chicken
How about with teriyaki pork chops?
Or with Thai flavored chicken thighs
Or chicken lettuce wraps

These are just a few suggestions. Take it wherever you want to go! You will notice that I have marked this as a low carb recipe. It has about 14 carbs per serving (if you count only 4 servings for the whole recipe, less if you make it into 6 servings), but it also has over 4 grams of fiber, making the net carb count under 10. That will work for some low carb diets, but not for others, so choose accordingly. If you like this Asian cole slaw recipe, you might also want to try this delicious Mexican slaw. If you like this recipe, I'd love it if you would Pin it to Pinterest, Tweet about it, and Like it on Facebook. Share your own favorite recipes below. Thanks. Sign up here and be the first to get new recipes and tips. Browse all of our salad recipes here.

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Fattoush Salad

2019-07-16T11:53:23Z

Fattoush salad is a Middle East version of a bread salad. Here the bread croutons are made from garlic infused pieces of pita bread, so that guarantees that it will be yummy to start. This Middle Eastern salad recipe uses zaatar seasoning (or more correctly za'atar) in the dressing. Za'atar is a mix of herbs and spices but the primary ingredient is dried sumac, which gives it a reddish brown color. Sumac isn't something we use much in North America as a seasoning, even though sumac bushes are common in many areas. If you love Middle Eastern food you have probably already had za'atar in something, even if you weren't aware of it. It is a commonly used ingredient in Middle Eastern cuisine. I think you will love this healthy salad recipe. It's just a bit different with the warm tastes of the Middle East.

Fattoush Salad

Ingredients

1 or 2 pita breads
2 tablespoons olive oil
1 clove garlic, crushed
8 cups romaine lettuce, chopped
1 small cucumber, thinly sliced
3 medium tomatoes, chopped
1 medium green or red pepper, chopped
1/2 red onion, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh mint, chopped
1/3 cup lemon juice
1/4 cup light olive oil
1 clove garlic, crushed
1 teaspoon za'atar (or sweet paprika)
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

Method

Step 1

Combine the olive oil and crushed garlic. Brush each side of the pita bread with the oil blend and place the bread on an oven tray. Toast it in a preheated oven at 325°F for about 15 minutes or until it is crisp. Watch the bread carefully to make sure it doesn't burn. Cool it down, then break it into small pieces. Set the pita croutons aside to garnish the salad.

Step 2

While the pita is toasting you can make the salad dressing. For the dressing, combine the lemon juice, oil, garlic and seasonings together in a jar and shake well. Set it aside.

Step 3

Combine the lettuce, cucumbers, tomatoes, peppers, red onion and herbs in a bowl. Just before serving, add the drizzle the salad with the dressing until it is well coated. Mix it all well to combine all of those wonderful flavors. Top the salad with the garlic pita croutons.

Serves 6.

Tips:

If you don't have za'atar seasoning or can't find it in your local grocery store, you can substitute sweet paprika but it won't have the same flavor. It will still be good, but it won't quite have that distinctive Middle Eastern taste.
If you want this recipe to be low carb, just leave out the pita croutons.

For the lemon juice, I think fresh is always best. If you haven't got fresh lemons then certainly use bottled. I hope you enjoy this mini trip to the Middle East through food. Our fattoush salad would be wonderful served with this Moroccan chicken recipe. You will find all of our Middle Eastern recipes here. Sign up here for site updates and never miss a great recipe. If you like this recipe, please use the buttons below to Pin it to Pinterest, Tweet about it and Like it on Facebook. Leave a comment and your favorite recipes below. Thanks so much.

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Gerry’s Poached Italian Eggs

2019-06-28T17:25:47Z

Italian eggs? Is there such a thing? Yes there is, at least for my cousin Gerry who first introduced me to this delicious egg recipe. My cousin Gerry and his wife Mary invited me over for breakfast one day. Gerry loves to cook and it shows. His meals are always yummy. This morning was no exception when he served me his version of eggs and tomatoes. I call it his Italian eggs because they have the nice mild tastes of an Italian tomato sauce. This recipe is similar to a shakshouka, which is a Middle Eastern version of eggs poached in tomato sauce. Shakshouka has the flavors of the Middle East and if often fairly spicy. You will also find a similar recipe called Eggs in Purgatory. Gerry added our more traditional Italian flavors to his version of poached eggs. I loved them and couldn't wait to try it on my own. You can certainly spice this recipe up if you like hot. I have some suggestions below the recipe, but I love it the way it is, a beautiful savory tomato sauce studded with perfectly cooked poached eggs. Serve it with toasted Italian bread if possible, but any good toast will do. I hope you like these fantastic eggs. If you do, leave me a comment below and I will be sure to pass it on to my cousin.

Italian Poached Eggs

Ingredients

1 tablespoon olive oil
1/2 onion, chopped
1 clove garlic, chopped
1 - 28 ounce can tomatoes, diced or 1 bottle passata (strained tomatoes)
1 zucchini
1/2 teaspoon dried basil or 1 tablespoon fresh basil, minced
salt to taste
freshly ground pepper to taste
6 to 8 eggs
2 tablespoons fresh parsley, minced

Method

Step 1

Heat the olive oil in a frying pan. Add the chopped onion and garlic and saute until they are just soft.

Step 2

Cut the ends off the zucchini and slice it in half lengthwise. Slice the zucchini into fairly thin half moons. Add them to the saute pan and cook for about 3 or 4 minutes.

Step 3

Add the tomatoes or tomato passata (see notes below) to the pan. Add the dried basil if you are using dried, plus salt and pepper to taste.

Step 4

Cook for about 20 to 25 minutes, until the sauce has thickened. If you are using fresh minced basil add it now.

Step 5

Crack the eggs right on to the sauce, making sure they are evenly spaced on the pan. Cover and cook the eggs for about 6 to 8 minutes over medium heat, until the whites are set but the yolks are still runny. (If you like your egg whites firm, cook the mixture for 2 minutes longer).

Step 6

Sprinkle with the fresh minced parsley before serving.

Serves 4.

Variations:

For those who like it spicy hot, top with your favorite hot sauce.
You can also add finely chopped hot peppers to the sauce as you cook it.
Replace the zucchini with 2 cups sliced fresh mushrooms if you prefer.
Top the eggs with shredded feta or cotilla cheese.

Passata is bottled Italian strained tomatoes. It is thicker than tomato juice, but is smooth, not chunky like chopped tomatoes. I love it for making pasta sauce. You can find passata in glass bottles in your grocery store. If you can't find it, just use a can of diced tomatoes. This is a fantastic recipe if you are eating low carb, Paleo or Keto. It has a net carb count of 3 which is pretty fantastic. (To get the Net carb count, take the amount of carbs and subtract grams the fiber). That makes it a wonderful recipe for anyone who is diabetic. If you like this recipe, please take a moment to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment below. Thanks a lot. Don't forget to sign up to the site here and be the first to get every new recipe and tip. If you like these Italian poached eggs, have a look at these baked eggs with prosciutto and Asiago cream. Fabulous! Browse all of our egg and breakfast recipes here.

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South of the Border Mexican Slaw

2019-06-28T14:13:46Z

This Mexican slaw with south of the border flavors is quickly becoming one of my favorite summer salad recipes. It's a cole slaw recipe, or cabbage slaw, that uses both red and green cabbage as well as jicama for added crunch and carrots and red onions for extra taste, nutrition and color. With all of those colors, it's not only a beautiful looking cabbage salad, it's a very healthy one too. It's always healthy to eat a rainbow. The touch of cumin and the fresh cilantro give this salad a Mexican touch, but you can certainly serve it with just about any summer recipes. It is a perfect salad to serve with barbecued meats. The crunchy vegetables and the cider vinegar serve as a nice contrast with the rich flavors of bbq and add a fresh, crisp note to the meal. If you like Mexican flavors, I think you will really like this one.

South of the Border Mexican Slaw

Ingredients

3 cups green cabbage, sliced thinly
3 cups red cabbage, sliced thinly
1 large carrot, grated
2 cups jicama, shredded or sliced very thinly
1 small sweet red onion, sliced very thinly
1/4 cup fresh cilantro, minced
1/2 cup raw, unfiltered apple cider vinegar
1/2 cup extra virgin olive oil
1/3 cup honey or other sweetener
1 teaspoon fresh lime juice
1/4 cup fresh cilantro (separate from above amount)
1/2 teaspoon cumin
1/2 teaspoon sea salt
pinch of cayenne

Method

Step 1

Prepare the two cabbages, grated carrots, shredded jicama, sliced red onion and cilantro. Mix all of the ingredients together in a large bowl, then set aside.

Step 2

Place all of the dressing ingredients (the apple cider vinegar, oil, lime juice, extra cilantro, cumin, salt and cayenne) in a blender and process until the mixture is well blended and creamy. Pour the dressing over the prepared cole slaw and mix well.

Step 3

Cover and refrigerate the cabbage salad until you are ready to serve it.

Serves 8 to 12

Variation:

For added sweetness you can add 1/2 cup fresh pineapple pieces to the slaw. For a Mexican cole slaw recipe that is perfect for diabetics, replace the honey with an equivalent amount of Stevia. Note that you need an equivalent amount not an equal amount. Stevia is MUCH sweeter than sugar. Add some then adjust for your desired sweetness. Replacing the honey with Stevia reduces the carb count by quite a bit. Some diabetics can take the honey and when you divide the amount of honey by 10 servings or so, it isn't really that much. Decide for yourself. You will find our KFC style cole slaw recipe here. Click here to browse all of our salad recipes. If you like this recipe, please take a moment to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment below. Thanks a lot. It is much appreciated. Sign up here for site updates and never miss a great recipe.

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Avocado Chocolate Pudding Recipe

2019-06-01T17:09:16Z

A chocolate pudding recipe that is super healthy? Yes! This chocolate pudding has a surprise ingredient - avocados! We all know that avocados have a long list of health benefits. But in a dessert? Yes, now you can enjoy avocados in this easy dessert recipe. I couldn't believe that this pudding would be good when my friend brought it to a pot luck dinner, but it's fabulous. Three simple ingredients plus a couple of options for extra flavor come together beautifully in this velvety pudding. I really think you will love it. Look below the recipe for suggestions for varying the sweetener. This recipe is even great for those who aren't fond of avocados. They won't even know they are eating them. It's a great way to include a healthy food into the diet of someone who is a picky eater. So if you want a dessert recipe that is delicious, healthy and super quick and easy to make - look right here. This chocolate avocado pudding is a must try. It's perfect for a quick snack or a family dessert.

Avocado Chocolate Pudding

Ingredients

1 medium size avocado
1 heaping tablespoon cocoa powder
3 tablespoons maple syrup
Dash of vanilla (optional)
Dash cinnamon (optional)

Method

Step 1

Peel and pit the avocado. Mash it until it is quite smooth. You can do this by hand with a potato masher or in the food processor.

Step 2

Add the cocoa powder, maple syrup, cinnamon and vanilla. Mix well and process it until it is velvety smooth.

It's that easy. Makes 1 or 2 servings.

Make As Much As You Want:

I have given you the proportions to make this chocolate pudding using just one avocado for those who are in small households or just want a quick healthy snack recipe. But when you look at the ingredients you can see that it is amazingly easy to make as many servings as you want. Just buy the number of avocados you will need to serve the number of people you are feeding, then multiply everything else by that number. 5 avocados = 5 heaping tablespoons of cocoa powder etc. For the vanilla and cinnamon, try a bit and add more if you need it.

Sweeteners

I have used pure maple syrup to sweeten this avocado pudding but you have many options to choose from. A liquid sweetener like the maple syrup gives the pudding a lovely velvety texture from the added liquid it provides, but you can mix it with Stevia or honey as well. I wouldn't use artificial sweeteners or sugar, because I think it really diminishes the idea of this chocolate pudding being a super healthy dessert, but hey, it's your pudding.

Note that in the nutrient count shown above, most of the carbohydrates in this recipe come from the maple syrup. It is certainly healthier than white sugar but it's still a sugar to the body, so if you want less sugar, cut it in half and use Stevia for the rest of the sweetness. And remember - if you are counting carbs, count NET carbs, which means removing the fiber from the carb count. When you do that with this recipe, it reduces the carb level a lot.

A Nutty Variation:

Toast a few hazelnuts in the oven or a dry frying pan until they are a bit browned. Grind or chop the hazelnuts until they are quite finely chopped and add them to the pudding. You can also sprinkle the top of the pudding with the ground nuts. It adds an amazing taste, a bit like that jarred cocoa and hazelnut spread everyone loves so much.

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Asparagus Risotto

2019-05-20T15:23:36Z

This asparagus risotto is an easy version of traditional risotto recipes. It doesn't require you to stand over it, constantly stirring, for a long time. It is still delicious. I am all for doing what makes it easy on the cook. (Within reason. I don't use processed foods.) If asparagus is not available, or not your favorite vegetable, feel free to substitute peas because they will go well with the other flavors in this Italian risotto too. And it's vegetarian! Just use vegetable stock instead of the chicken stock if you want it to be a vegetarian risotto.

Asparagus Risotto

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
1/2 teaspoon pepper
1/2 teaspoon salt
1 1/2 cups Arborio rice or other short-grained Italian style rice
4 cups chicken stock or vegetable stock
1 tablespoon white wine vinegar
1 pound asparagus
1/2 teaspoon lemon rind, grated
1/2 cup Parmesan or Asiago cheese, grated

Method

Step 1

In a large heavy saucepan, heat oil over medium-high heat. Cook the garlic, onion, pepper and salt, stirring, until the onions are soft and translucent.

Step 2

Stir in the rice, 3 1/2 cups of the stock and the vinegar. Bring the mixture to a boil, then cover and simmer over low heat for 10 minutes.

Step 3

Meanwhile, cut the dryer ends from the asparagus and cut the stems diagonally into 1" pieces. Add to the risotto pan along with the lemon rind.

Step 4

Cook, covered, for 10 minutes, or until the liquid is absorbed, the asparagus is tender but a bit crisp and the rice is slightly firm to the bite. Stir in the remaining stock and the cheese and combine until the mixture is nice and creamy.

Step 5

Serve immediately.

Makes 4 servings.

Variations:

Substitute 2 cups of fresh or frozen peas for the asparagus.
For an asparagus and mushroom risotto, add 2 cups sliced mushrooms. Cook the mushrooms with the garlic and onions, then add the asparagus later as in the original recipe. Cook the mushrooms for 4 minutes or until they are browned and the moisture from the mushrooms has evaporated.

You may want to leave out the salt or cut down on the amount if you are using a can or carton of stock. They can tend to be saltier than one you would make yourself. Remember to taste the risotto before serving it to adjust the seasonings to your liking. Arborio rice is the best to use for this recipe if you can get it. It is a short grained Italian rice that becomes nice and creamy as it releases it starch when it cooks. It makes perfect risotto. If you want to move this from a vegetable risotto to a vegan recipe, just leave out the cheese. That's something I just love about cooking - you can often adjust recipes to suit your own taste or dietary needs. Just play with it. Like this recipe? I'd love you to Pin it to Pinterest, Tweet about it, Like it on Facebook or leave a comment and your own recipes at the very bottom of the page. Sign up for site updates and never miss a great recipe. If you like this asparagus risotto have a look at our seafood risotto here. Browse all of our Italian recipes.

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Smashed Potatoes with Herbed Yogurt Sauce

2019-04-21T16:57:19Z

These amazing smashed potatoes go by many other names. Australians call them hot crash potatoes and some people call them crushed potatoes. Whatever you call them, you'll want to make them soon. By boiling the potatoes first, then smashing them open and baking them in the oven, they become crispy on the outside and tender and creamy inside. Top with Parmesan cheese and garlic. How can you beat that? Serve these fabulous crispy roast potatoes with our herb flavored dipping sauce with lemon and garlic. They make a great appetizer or side dish. I love them.

Smashed Potatoes Herbed Yogurt Sauce

Ingredients

2 pounds very small potatoes or baby potatoes (1 1/2" to 2" diameter)
2 teaspoons salt (for boiling)
1 tablespoon olive oil
1 1/2 teaspoons garlic powder (or to your taste)
1 teaspoon salt (or to your taste)
1/4 teaspoon freshly cracked black pepper (or to your taste)
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley finely chopped, for garnishing (optional)

Dipping Sauce

1 1/2 cups yogurt or Greek yogurt zest of 1/2 lemon 1/2 lemon, juiced 1 clove garlic, minced 2 tablespoons fresh parsley, finely chopped 1 tablespoon fresh chives, finely chopped 1 tablespoon fresh dill or cilantro, finely chopped pinch of salt and pepper to taste

Method

Step 1

Bring about 8 cups of water to a boil and add the 2 teaspoons of salt. Add the potatoes and boil gently until they are tender and are pierced easily with a fork.

Step 2

Preheat the oven to 450ºF.

Step 3

While the potatoes are boiling, make the dipping sauce. To make the sauce, simply combine all of the ingredients together in a bowl and set it aside until you need it, to give the flavors a chance to meld together.

Step 4

Drain the potatoes really well. Transfer the well drained potatoes to a baking sheet, making sure they are evenly spaced on the pan.

Step 5

To smash the potatoes: Use a potato masher or the flat bottom of a drinking glass. Gently press down on the individual potatoes until they break open (see image below). Press down until they are about 1/2" thick. Make sure you press fairly gently on the potato masher to make sure you just break the potatoes open. You don't want them flat and totally broken apart.

Step 6

Drizzle the top of the potatoes with the olive oil then sprinkle them with garlic powder, salt and pepper. Bake in 450ºF oven for 15 minutes. Take the baking pan out of the oven, flip all of the potatoes over and drizzle the second side with the olive oil. Return the pan to the hot oven and bake for another 12 to 15 minutes, until the potatoes are crisp on the outside and the edges are a golden brown.

Step 7

Leaving them on the pan, sprinkle the potatoes with the Parmesan cheese and put them back into the oven for another 2 to 3 minutes at the same temperature. The Parmesan cheese will melt a bit.

Step 8

Garnish with the chopped parsley if desired and serve while they are nice and hot. Serve the potatoes with the dipping sauce on the side.

Serves 6 as an appetizer or 4 as a side dish.

Smashing the Potatoes:

Smashed Potatoes After Baking:

Making the Herbed Yogurt Dipping Sauce;

Tips:

I use garlic powder rather than fresh garlic for this recipe because the fresh garlic will have a tendency to burn quickly at this high oven temperature and burned garlic has a nasty bitter taste.
You can make the dipping sauce several hours ahead. In fact it would be even better because it gives all of the flavors a chance to come together more and it will be even tastier.
I have suggested some herbs to use but you can certainly experiment and use what you prefer. A touch of cumin in the yogurt with chopped cilantro would be wonderful.

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