Knock off Zupa Wisconsin Cauliflower Soup

9 cups or 8 servings

2 TBS margarine or butter
1 medium onion, chopped
1/4 c all-purpose flour
1/2 t salt
2 c milk
1 can chicken broth
1 head cauliflower cut into small pieces

Optional
1 t Dijon mustard
1 c shredded cheddar cheese
1 c pepper jack cheese

STEP ONE: melt butter over medium heat.  Add onion and cook until golden, about 10 minutes, stirring occasionally
STEP TWO: Stir in flour and salt; stirring frequently for 2 minutes.
STEP THREE: gradually stir in milk, chicken broth and 1.5 cups of water; add cauliflower and heat to boiling over on high heat.
STEP FOUR: simmer for 10+ minutes covered until cauliflower is soft
STEP FIVE: blend mixture in food processor in batches until all is very smooth.

At this point I cool it off in the fridge over night and freeze for later


STEP SIX: return cauliflower mixture to saucepan; heat over medium heat until hot, stir occasionally.
STEP SEVEN: remove saucepan from heat; stir in mustard and 1.5 or so cups of the cheese (save the rest to serve on top later)

Kristi's Favorite Chocolate Cake

* without adaptations - 100% Alice Medrich

Serves: 6-8

Prep: 35 plus frosting (if you frost, I don't)

Bake: 30 - 35 minutes

1 cup flour

1 cup plus 2 tablespoons sugar

7 tablespoons unsweetened (non-Dutch process) natural cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking soda

2 large eggs

1/2 cup milk

1 stick (4 ounces) unsalted butter, melted

1/2 teaspoon pure vanilla extract

confectioner's sugar for dusting

Kristi's addition - I don't frost, I dust with confectioners sugar and serve with fresh strawberry slices

STEP 1: preheat the over to 350. Grease a 9-inch round cake pan; line the bottom with parchment paper and grease the paper (I never do this - but I also always serve it from the pan).

STEP 2: In a large bowl, whisk together the flour, sugar, cocoa powder, salt and baking soda. Make a well in the center, add the eggs, butter, vanilla and milk and whisk gently to make a thick batter; whisk vigorously 30 to 40 times. Scrape into the prepared pan.

STEP 3: Bake until a toothpick insert into the center comes out clean, 30 to 35 minutes. Let cool on a rack for 10 minutes; invert onto the rack, remove the pan and parchment paper and invert again. Let cool completely. Dust with confections' sugar or frosting.

The most awesome what to do with Swiss Chard Recipe

Very few recipes I really invent - but this one is all my own craziness.

• 4 slices (or more) bacon, chopped
• 1 minced onion
• maple syrup (to taste - 2 TBS- ish)
• 1/4 cup brown sugar
• 2 tablespoons butter
• 1 tablespoon fresh lemon juice
• 1 t - T fresh garlic (I use more like a T, but I LOVE garlic)
• 1 bunch Swiss chard, stems removed (saved), shred or cut leaves into 1-inch pieces
• 
  

Directions

1. Heat a skillet over medium heat. Place the chopped bacon in the skillet and cook until the fat separates from the meat. Add the onion and cook until clear. Melt the butter in the skillet. Stir in the lemon juice and garlic paste. Add the stems first and let them wilt then add the Swiss chard to the butter mixture. When the leaves begin to wilt, place a cover on the skillet and increase heat to medium-high. Allow the chard to cook while covered for about 4 minutes. Stir the chard leaves to coat with the butter mixture. Season with brown sugar and drizzle with maple syrup.
2. Add over the top of pasta with alfredo sauce.

Knock off Rumbi Voodoo Chicken Salad

Lettuce Blend
Jerk Chicken Breast
Roma Tomatos
Feta Cheese
Sesame Seeds (or Tortilla Strips)

Sesame Ginger Dressing
1/2 c dijon mustard
1/4 c lime juice
1/4 c chili ast
2 T crushed red pepper
3/4 c lite mayo
1 1/2 c sesame oil
1 c rice wine vinegar
1/2 c soy sauce
1 1/2 c white sugar
1/4 c minced garlic
1/3 c pureed garlic
(throw it all in the blender)

Knock off Rumbi Aloha Chicken Salad

Romaine Lettuce
Shredded Chicken Breast
Red Onions (sliced super thin)
Diced Mangos
Gorgonzola Cheese
Red pepper
Sesame Seeds (or tortilla strips)

Mango - Coconut Dressing:
1 1/2 T. Lime Juice
1 T minced shallot
1/4 mango peeled and pitted
1 1/2 T canned lt coconut milk (I use more!)
(all in the blender)

Kristi's Best Pasta & Sausage Recipe

Ingredients:
1 red pepper (thinly sliced)
1 orange pepper  (thinly sliced)
1 yellow pepper  (thinly sliced)
3 cloves of garlic (pressed)
1 onion  (thinly sliced)
1 jar of spagetti sauce
1 can of tomato sauce
1/2 cup pureed sweet potato (optional)
fresh italian herbs
1 pkg of sweet italian sausage (grilled and sliced on the diagonal)
penne pasta
italian cheese (whatever kind you like)

STEP ONE: grill sausage (I put sausages on a baking sheet with water, I cut slits in the sausage and cook both sides) and cook pasta

STEP TWO: saute peppers, onions and garlic in a bit of olive oil

STEP THREE: add sliced sausages and saute both sides of sausages
STEP FOUR: add sweet potato, tomato sauce, spagetti sauce & herbs
STEP FIVE: combine all together and grate cheese over the top

Whole Wheat Crepes

• INGREDIENTS:
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 eggs
• 1/2 cup milk (I use my food storage milk for this recipe)
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

• STEP ONE: mix eggs and flour
• STEP TWO: add in milk and water - mix until smooth
• STEP THREE: add in salt and melted butter
• STEP FOUR: Pan with Pam heated over medium high heat
• STEP FIVE: about 1/4 cup poured in pan and cook for up to 2 minutes on one side, flip and cook for 20 seconds or so on the other side
• STEP SIX: serve with strawberries, apple chutney, maple and brown sugar, whipping cream and canned peaches, frozen blueberries rolled in the middle.

This recipe also works for savory crepes with eggs and sausage