Cauliflower Gazpacho

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 1 head cauliflower, medium sized, cut into 1-inch florets
• 4 slices bread, crusts removed
• 1/2 cup pine nuts (3 ounces)
• 4 garlic cloves, coarsely chopped
• 1/4 cup sherry wine vinegar
• 2 shallots, large, coarsely chopped
• 2 1/2 cups blanched slivered almonds (2 cups for the soup, set aside 1/2 cup for garnish)
• 1 seedless cucumber, medium sized, peeled and coarsely chopped
• 1/2 cup seedless cucumber, finely diced
• 2/3 cup extra virgin olive oil
• kosher salt

Recipe

• 1 in a large saucepan of boiling salted water, cook the cauliflower until tender, about 8-10 minutes. drain, rinse under cold water until cool and drain well.
• 2 in a blender, combine 1 1/2 cups of ice-cold water with half of all the ingredients except the last three; blend until smooth. add 1/3 cup olive oil and pulse just until incorporated. if necessary, add more water to thin the gazpacho. pour into a container suitable for chilling and repeat with the second half of ingredients. season the soup to taste with salt and refrigerate until chilled, about 1 hour (or overnight).
• 3 preheat the oven to 350°. spread the remaining 1/2 cup of slivered almonds in a pie plate and toast for about 6 minutes, until fragrant and lightly golden. ladle the gazpacho into bowls. garnish the soup with the toasted almonds and the finely diced cucumber and serve.

Broccoli Protein Soup

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 1 1/2 cups of chopped broccoli
• 1/4 cup chopped onion
• 1 cup fat free chicken broth
• 1/2 cup grated fat free cheese (cheddar or swiss)
• 2 cups skim milk
• 2 tablespoons cornstarch
• 1 dash pepper
• 3 scoops designer protein powder (natural flavor)

Recipe

• 1 boil vegetables and broth in large saucepan. reduce heat.
• 2 and cover until tender (about 10 minutes). add milk, pepper and cornstarch. stir until soup thickens.
• 3 remove from heat and add cheese, stirring until melted. cool, then add designer protein.

Catalina Salad Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 (10 ounce) can tomato soup
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 3/4 cup vinegar
• 1 tablespoon salt
• 1/2 tablespoon celery seed
• 1/2 tablespoon garlic powder
• 1/2 tablespoon paprika
• 1/2 tablespoon dry mustard

Recipe

• 1 combine all ingredients and shake well.
• 2 store in airtight container and refrigerate.
• 3 serve over salad greens or lettuce.

Creamy Fennel And Leek Soup

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 30 g unsalted butter
• 2 large fennel bulbs, thinly sliced
• 3 leeks, thoroughly washed, 2 thinly sliced, and 1 cut in half lengthways, and then cut into 4cm strips (for garnish)
• 3 garlic cloves, finely chopped
• 4 cups chicken stock or 4 cups vegetable stock
• 2 rosemary sprigs
• 1/3 teaspoon dried thyme
• 1/8 teaspoon ground nutmeg
• 1/3 cup sour cream, low fat is fine
• 1/4 cup parmesan cheese, freshly grated
• salt & freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 cup sour cream, low fat is fine, to garnish
• 1/2 cup parmesan cheese, freshly grated, to garnish

Recipe

• 1 heat the butter in a large, deep (preferably non-stick) sauté pan, over a medium heat, add the sliced fennel (not the strips of fennel), sliced leek and finely chopped garlic, and sauté, while stirring occasionally, for 3-4 minutes or until the fennel, leeks and garlic are beginning to soften.
• 2 remove from the heat, and set aside.
• 3 in a large pot, heat the stock, add the rosemary sprigs, thyme and nutmeg and bring to the boil.
• 4 simmer over a low heat for about 15 minutes.
• 5 remove the rosemary sprigs.
• 6 add the fennel, leek and garlic mixture to the pot, and stir to combine all the ingredients.
• 7 set the pan in which the fennel, leek and garlic were sautéed aside, for re-use later.
• 8 allow the soup to cool slightly (10 minutes cooling time should be ample), then blend it in batches in a blender or food processor until smooth.
• 9 as each batch is blended, pour the blended soup into another pot or pan, perhaps the deep pan used earlier to sauté the fennel, leeks and garlic.
• 10 once all of the soup has been blended, stir it to ensure that it is of an even consistency (inevitably some batches were probably thinner than others).
• 11 stir the sour cream and the 1/4 cup of parmesan into the soup.
• 12 reheat the soup over a medium heat until it is hot, but do not allow it to come to the boil.
• 13 season to taste with salt and freshly ground black pepper.
• 14 turn off the heat and leave the soup covered so that it stays warm.
• 15 in a small non-stick pan, heat the oil, and sauté the extra leek for 2-3 minutes, or until softened but not browned.
• 16 ladle the soup into warm soup bowls and top with the sautéed leek.
• 17 garnish with the extra parmesan and sour cream, and serve immediately with warm crusty rolls.
• 18 chef's note: since posting this recipe, and since last making this soup, i have found and posted a fabulous recipe for vegetable, quite unlike others i have used in the past: vegetable stock vegetable stock.

Chinese Cabbage Salad

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 2 (3 ounce) packages ramen noodles, any flavor
• 1 chinese cabbage, shredded
• 1 bunch green onion, sliced
• 1/4 cup sesame seeds
• 1/2 cup vegetable oil
• 6 tablespoons rice wine vinegar
• 2 tablespoons sesame oil
• 2 (2 1/2 ounce) packages sliced almonds

Recipe

• 1 remove flavor packets from soup mix and set aside. break up ramen noodles and set aside.
• 2 toss together the cabbage, green onions and sesame seeds in a bowl.
• 3 whisk together reserved flavor packets, vegetable oil, vinegar, and sesame oil and toss with the cabbage mixture. cover and chill for 1 hour.
• 4 saute noodles and almonds in a skillet over medium heat until lightly browned; stir into cabbage mixture.

Creamy Cooker Chicken

Total Time: 8 hrs 5 mins Preparation Time: 5 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 1 envelope dry onion soup mix
• 2 cups sour cream
• 1 (10 3/4 ounce) can cream of mushroom soup
• 4 -6 boneless skinless chicken breast halves

Recipe

• 1 combine soup mix, sour cream, and cream of mushroom soup in crockpot.
• 2 add chicken, submerging it into sauce so it's covered.
• 3 cover and cook on low for 8 hours.
• 4 serve over rice or noodles.

Broccoli Quiche

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 2 heads broccoli
• 3 eggs
• 1 cup milk
• 1 cup pizza cheese or 1 cup cheddar cheese
• 1/2 cup parmesan cheese
• salt and pepper
• garlic powder
• onion powder or onion soup mix
• paprika
• 1 cup whole wheat flour
• 1/2 cup unbleached flour
• 1/2 cup wheat germ
• 1/2 teaspoon salt
• 115 g butter
• 3 -4 tablespoons cold water

Recipe

• 1 to prepare the crust combine the flours, wheat germ and salt in a large bowl. cut in the butter and roll briskly between the palms to make sure butter is evenly distributed.
• 2 add the water a tablespoon at a time and blend with a fork until you can gather the dough into a mass. divide into 2 balls.
• 3 place a ball of dough on a piece of lightly floured waxed paper. press it down with your hand and place another piece of lightly floured paper on top. roll the dough out with a rolling pin; peel off the top paper, turn the crust into a buttered pie plate, and then peel off the other paper.
• 4 press the dough into the pie pan and pinch a pretty scalloped edge around the rim. repeat with the other ball of dough.
• 5 refrigerate both crusts for 2 hours.
• 6 saute broccoli in a little bit of oil with salt, garlic powder, onion powder and pepper.
• 7 mix 3 eggs with 1 cup of milk.
• 8 line the bottom of the pie crust(s) with a mixture of the cheeses.
• 9 cover the cheese with the sauteed broccoli.
• 10 pour the egg and milk mixture on top of broccoli.
• 11 sprinkle paprika on top of the quiche.
• 12 bake for 45 minutes at 170°c.