Mixed Berry Semifreddo

*Please Note: This was a pre-scheduled post, as my hubby and I are enjoying some much needed rest and relaxation for a couple of weeks. Please do stop by and comment…just know that I won’t be able to reply for a while. I appreciate you all!*

Semifreddo? Have you ever heard of it? I hadn’t until I saw THIS version of it from one of my fellow foodie bloggers, Julia at Swirls and Spice.  I knew as soon as I saw it that I just had to make this wonderful sweet treat myself! You know how I love my sweets! Eating low-glycemic & using no refined sugars doesn’t stop this girl! It just gives me a challenge…a challenge I am always happy to embark on! 🙂

So to my fellow party goers at Fiesta Friday, I am bringing this smooth, creamy, icy, and fresh mixed berry semifreddo.

I did some research on this dessert, since I knew nothing about it,  and found these interesting facts:

  • It means “half-cold” in Italian
  • It is a partially frozen Italian dessert
  • You often see it in cake form
  • Once they have been frozen, you can flip them upside down and get them out of their container, and serve that way, which looks really neat.

One of my favorite things I came across was this statement made in a Canadian online newspaper. The person said that semifreddo is “simple elegance at its best, with the emphasis on simple.” Ah, I love that, and couldn’t agree more! Although if I showed you the mess in my kitchen you might not agree with the simple part. Actually, the more I think about it, the more I am questioning it myself. 🙂 Here, let me show you…

Ya, that didn’t feel so simple! 🙂 And would you believe that this was just a little bit of the mess? Of course you would! And if not, just ask Jhuls, Justine, or Patty! 🙂 I really, really try not to be a messy cook…honestly… but these things just sort of happen to me….over and over and over again. Seriously! Tonight alone, I spilled this yumminess all over, I stepped on some raspberries and smeared the juice all over the floor, I got egg yolk all over the counter, when I picked my phone up I realized it had been laying in honey (ugh!), several times I stirred the berry curd right over into the burner, my pan began to overflow and pour all over the stove as I scrambled to find a larger one, and I turned the hand mixer on in mid air! Yep, cream all over me and the kitchen…not for the first time, as you all know. 🙂

Yes, I might definitely disagree with the simple part. 🙂

Mixed Berry Semifreddo

*Created by Lori at Creating Beauty in the Kitchen from the inspiration of THIS recipe at Swirls and Spice.

Ingredients:

  • 2 1/2 cups mixed berries (I used blueberries, strawberries, blackberries, and raspberries)
  • 1 1/2 cups honey + more for Homemade whipped cream
  • 4 egg yolks
  • Pure vanilla extract
  • 1 can refrigerated coconut milk

Directions:

  • Separate 4 egg yolks from their whites and put into a large food processor.
  • Add the fruit and 1 1/2 cups honey and blend until pureed.
  • Because there will be a lot of seeds in your puree, use a strainer with very tiny holes to get as much of them out as possible.
  • In a large saucepan, cook the puree on about medium low, stirring often. I did this for about 15-17 minutes. It thickens as you go. I read that it is important that you don’t let it boil though, so watch out for that. Mine started too, and I think that changed it a bit.
  • After the allotted time, take it off the stove and stir for a few more minutes, letting it continue to thicken.
  • Let cool to room temperature.
  • While cooling, make the homemade whipping cream. Combine the thick, refrigerated coconut milk with honey and some vanilla.
  • When the puree has cooled to room temperature, gently fold it into your whipped cream.
  • Put it in whatever container you would like (if you plan on flipping it over and want it to be a certain shape, the container you use is important.)
  • Put a lid or plastic wrap on it and let freeze for at least 3 hours before serving.
  • When ready to serve, turn container upside down and run hot water over it until the semifreddo seems ready to easily pop out of the container.
  • Once you pop it out, serve with fresh berries.

I loved the way this turned out! So creamy and yummy! Hope the rest of you at FF enjoy it as well!

Grateful to all of you…I am continuing to learn so much from you all! Also thankful for Angie at The Novice Gardener and her co-hosts for this awesome weekly gathering! And thankful to my friend, Jhuls, who is linking me up to the party this week while I am away from the computer! ❤

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Lori9

Chicken with Cherry Curry

*Please Note: This was a pre-scheduled post, as my hubby and I are enjoying some much needed rest and relaxation for a couple of weeks. Please do stop by and comment…just know that I won’t be able to reply for a while. I appreciate you all!*

Have you ever met someone who says they hate a certain type of food and when you ask them why, you realize they have never even tried it? Well, I am sure you know those people…and if not, now you do! 😉 Before I began cooking about 6 months ago, this was me!

And one of the foods I adamantly said I didn’t like was Indian food. Had I ever even taken one small bite of it? Nope. Believe it or not, this girl was far from adventurous with food!

How ironic then when God saw fit to bring quite a few wonderful Indian foodie bloggers into my life! You all are often introducing me to exquisite looking food….the spices you use, the meals you create have continued to intrigue me. Thus, when I saw my bloggy friend, Anjana’s, recipe for Chicken Curry with Coconut Milk I was inspired!

I hope after I got finished experimenting and creating a new sort of curry dish, that all of you, my dear Indian friends, can still call this Indian food! 🙂 Let me know! 😀  Anjana, thank you for the inspiration!

So many new spices for my pallet to soak up and enjoy! My hubby and I both really liked this! No, this girl does not hate Indian food! 🙂

Chicken with Cherry Curry

*Created by Lori at Creating Beauty in the Kitchen with inspiration from this recipe at  The Corner of Happy And Harried.

Ingredients:

  • 3 boneless skinless chicken breasts
  • 14 red cherries
  • 1/2 tsp curry
  • 1 tsp white cooking wine
  • 2 tsp honey
  • 1/2 can coconut milk
  • 5 fresh cloves of garlic
  • 1/2 onion
  • 1/2 tsp tumeric
  • 1/4 tsp red chili pepper
  • 1 tsp coriander
  • 1/2 tsp garam masala
  • 1 tsp cinnamon
  • 4 tbsp olive oil

Directions:

  • Chop up the onion and place the pieces into a skillet with a couple tbsp of olive oil.
  • Press or mince the garlic and add that to the large skillet or saucepan.
  • Cut up the cherries and set aside.
  • Add the cinnamon, garam masala, coriander, tumeric, and red chili pepper…stirring to mix everything together.
  • Add the coconut milk, honey, and wine.
  • I let this cook on medium for at least 30 minutes, maybe more.
  • Add the cherries to the mixture and let them cook in it for about 5 minutes. Then turn the burner down to low, so that it is just keeping the sauce warm.
  • When sauce is pretty much done, cut up the chicken into small pieces and put them in a skillet with a couple tbsp of olive oil. Cook on medium or high heat, flipping the pieces when the front side is cooked. Once both sides are cooked, you are ready to eat!
  • Put the desired amount of chicken on each plate, pouring the cherry curry sauce over it.

Lori9

Cinnamon Almond Chocolate Pudding Pops – FF Guest Post! :-D

I love Fiesta Friday! Who doesn’t?! But I love THIS Fiesta Friday even more because I am bringing these lovely pudding pops on behalf of the beloved Jhuls @ The Not So Creative Cook. So many of you know her, so you know exactly why I call her “beloved.” For those of you who have yet to meet this lovely lady, please go visit her…she is great!

By the way, think of the title of her blog in an ironic sort of way….definitely not literally, because Jhuls IS creative! 🙂 In addition to her creative cooking, she has such a kind heart and reaches out to newbies in the blogosphere. I love that about her!

So, go check out the recipe (and more pics) of these delicious “Cinnamon Almond Chocolate Pudding Pops” that Jhuls and I are bringing to the party! And I do mean delicious!!

Happy Fiesta Friday! And a big thank you, as always, to Angie @ The Novice Gardener and our co-hosts!

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Lori9

Southwestern Shrimp Tacos with a Chipotle Honey Lime Sauce

We have been on a shrimp kick lately, and boy am I loving it! So many fun and creative things to do with this most delicious treat! 🙂

This time I decided to pull from my absolute LOVE of Mexican food, but with a little twist…a “southwestern” twist. 🙂

Oh my! Oh my! These were scrumptious!! And the sauce was the extra “oomph” that put these over the top!

Southwestern Shrimp Tacos with a Chipotle Honey Lime Sauce

*Created by Lori at Creating Beauty in the Kitchen

Ingredients:

  • 1 pound shrimp (I used jumbo)
  • Tortillas of your choice (use a gluten free alternative if needed)
  • 1 can black beans
  • Cilantro
  • Cherry Tomatoes
  • 1 Avocado
  • 1-2 limes
  • 1 tsp chipotle seasoning + more to cook on the shrimp
  • 1/3 cup honey
  • 1/2 cup almond milk
  • Olive oil
  • (1 tsp tapioca flour if you desire to thicken the sauce)

Directions:

  • Peel and de-vein all the shrimp. Set aside.
  • Prepare all your veggies. Wash and chop up the cilantro. Cut the cherry tomatoes in half, and slice the avocado in smaller pieces.
  • Begin preparing the sauce by putting the honey, almond milk, 1 tsp chipotle seasoning, and fresh squeezed lime juice in a saucepan and heat over low to medium heat, stirring occasionally.
  • Drain and rinse the black beans and put them in a large skillet on low heat.
  • When all of these things are pretty much ready, you can cook the shrimp. It cooks fast, so you want it to be the final thing you do.
  • Pour a bit of olive oil in a large skillet, placing the shrimp in it. Sprinkle them with your desired amount of chipotle seasoning and cook until both sides are pink.
  • Heat up the tortillas and you are ready to dig in! Enjoy!

Lori9

 

Patriotic Cookie Dough, Fruit, & Cream Parfait – My 100th Recipe!!

It is not just a normal Fiesta Friday for this girl! Do you know why? This yummy patriotic treat I am bringing is my 100th recipe on my blog! 100 recipes!! I have cooked 100 different things, making many of them up in my head. Me! The girl who just began cooking a little over 5 months ago! 100 recipes! The girl that would have rather cleaned someone else’s toilet without gloves than be in the kitchen! 🙂 Did I mention 100 recipes!? 😉

As I was thinking about what I wanted to do to make my 100th recipe post extra special, I quickly thought of my dear friend Susan…this woman has prayed for me in my adventures, she has encouraged me, she has taught me, she has inspired me, she has helped me to believe in myself, and she is the main person who talked me into starting this blog! 🙂 She has been there since the ugly beginning! 🙂 So, I thought it would be fun for you to hear from her! As you can tell, I just love this woman!

Without further ado, here is my dear friend Susan….

When Lori asked me to do her 100th recipe blog post, I was so pleased to be able to give her a big “shout out!” in this way. Her Chocolate Orange Muffins are to die for! Loved her Strawberry Pie and want to try the Raspberry one too. She has a salad for Kale and Sweet Potatoes that is so yummy, I could go on and on. I am looking forward to trying out her Lemon Almond Mousse and eggs in every way imaginable. You get the picture. She is an amazing cook and I always look forward to her stories behind the food. She makes me smile!

At I write this, I do not know what the 100th recipe will be, but we can count on it being beautiful and creative. I have known Lori less than a year, yet she is one of those friends I can say I was waiting to meet. I love the way she has embraced her culinary life and it is a privilege to have been at the beginning of this adventure with her. I am so happy to be able to share a little more of her food story with you, and she will be doing the actual recipe!

It was a cold and stormy night……..Well, actually a January night without the storm. I was hosting a small dinner for a few ladies at my house and “you know who” was there. The menu to prepare was sautéed shrimp over rice pilaf and green salad with homemade honey mustard dressing. Strangely enough I don’t remember the rest, but it could be because the shrimp was so amazing I have forgotten everything else. I was running behind in getting things together, so I needed an extra set of hands. This is where “you know who” comes in. I think she did politely offer to help, and I asked her to cut me up some onion for the shrimp. This is where I started to catch on about the “I don’t do onions”, and “actually I don’t do kitchen.”

At this juncture Lori was wondering why she had even come, let alone asked to participate in a meal preparation. Being the “bossy” older woman….did I mention Lori is about the age of my daughter? Anyway, as I looked at Lori’s wide eyes at the mention of cutting the onion they conveyed an unspoken horror of knives and that she may be going to sacrifice not only her fingers, but her eye makeup which she was sure would be running off with the bucket of tears she was going to cry over that onion. Since I can no longer stand the sight of blood I gave her a quick lesson on how to hold the knife safely and how to position the onion with her fingertips and chop away. All went famously well and not one tear was shed! I believe we then went on to the 411 of garlic peeling and mincing.

I was encouraged with her enthusiasm and pluck! I really did not know she was tackling mammoth tasks for the first time, or not having done it much. I just kept telling her she could do whatever the moment required and she courageously and perfectly did what was before her, but this is the kind of woman she is. Willing to be willing! Can you tell I am just a wee bit proud of her? Not only did she go out of her comfort zone, but she helped to make a fantastic meal and lived to go on to be a creative foodie!

If you have not read her blog story, take the time to do it. It is funny, smart, inspiring and makes you want to keep coming back to see what she is up to. I love this girl and I am so thankful she is my Pastor’s wife, too! Not only does she bless others with her creativity, but humbly gives credit to Jesus for it all.

Bon Appetit!

__________

That night that Susan described was the beginning of the end of me no longer cooking. When I look back I am still shocked sometimes at where God has brought me. Never, ever would I have thought I would love to cook…that it would actually become my hobby!

Thank you dear Susan for being a part of my 100th recipe post! So special!

Fiesta Friday AND cooking my 100th recipe? Yep! A celebration worthy of something sweet and delicious! And since it is the 4th of July here in the United States, this deliciousness had to include some red, white, and blue! 🙂

I made a rich shortbread cookie dough…yum, yum, yum!!! Add some cherries, blueberries, and homemade whipped cream and you have a creative, patriotic, and delicious dessert! I absolutely loved it!! And hubby really enjoyed it too!

Patriotic Cookie Dough, Fruit, & Cream Parfait


*Created by Lori at Creating Beauty in the Kitchen

Ingredients:

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 cup butter
  • 1 cup honey + about 4 tbsp for cream
  • 3-4 tsp pure vanilla extract
  • 1 can refrigerated coconut milk, thick stuff only
  • Strawberry Cherries
  • Blueberries

Directions:

  • Combine the almond flour and coconut flour in a large mixing bowl.
  • In another mixing bowl combine the butter, 1 cup of honey, and 2 tsp of vanilla. Use a hand mixer to blend these together thoroughly.
  • Now combine the wet and dry ingredients together, again using the hand mixer.
  • Set aside, and wash and cut up the cherries and blueberries.
  • To make the whipped cream, combine the thick part of the coconut milk, 1-2 tsp of vanilla, and about 4 tbsp of honey. Use the hand mixer to blend well.
  • Now it is time to make your layers. Find a fun glass you would like to use.
  • For the first layer, take some of the dough and mix some of the cherries in it, making sure the cherries are visible on the outside. Place that in the bottom of the cup.
  • Now put a layer of the cream.
  • The next layer is taking the dough and mixing it with some of the blueberries. Place it in the glass.
  • Pour some more cream on top.
  • Add another layer of dough mixed with the cherries.
  • Then a final layer of cream with a few blueberries on top.

(Depending on the size and shape of the glass, you may have more layers than this. Just experiment and have fun!)

I love Fiesta Friday! Please come join us…it is sooo much fun! A big thanks, as always, to Angie at The Novice Gardener and our co-hosts this week: Margy at La Petite Casserole and Sylvia at Super Foodista! You are appreciated!

To those of you celebrating this day, Happy 4th of July!

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Lori9

Poached Peaches with Cinnamon Vanilla Cream

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Poached eggs? Yep, I’ve heard of them. Poached fruit?! No….never!

I have never, ever heard of such a thing until some of you introduced me to it. And, as often is the case, I was too curious not to try it out for myself. Though I didn’t fully realize this until I spotted some peaches in my parent’s refrigerator. 🙂

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My mom was my sous chef and helped with the chopping….thanks mom! She also had to taste a bite or two of the peaches….you know, to make sure they tasted good and all. 😉

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What did I think? It was pretty good….my mom and i liked it. Poached fruit is definitely different than non-poached fruit. Hahaha….of course it would be, but I didn’t anticipate the difference in taste.

The cream added so much to the peaches….lovely combination! Here are some pictures of my mom and nephew drinking up what was left in the bowls. 🙂

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The funniest part? My dad took one bite and spit it back into the bowl!! I don’t think poached fruit is up his alley. The even funnier part is the conversation that followed, because I didn’t realize he spit it back into the bowl.

Me: Let’s give this to your dad to try.

My Nephew (Whispering, crinkling his nose, and saying something like: ) But Pops spit back into his bowl..we shouldn’t give it to dad.

Needless to say, I was kind to my brother and didn’t make him eat it. 😀

Have you all poached fruit before? What sorts have you poached? How do you like it?

Poach peaches with cinnamon vanilla cream

  • Servings: 3-4 people
  • Print

*Created by Lori at Creating Beauty in the Kitchen

Ingredients for Peaches:

  • 3 peaches
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/3 cup honey
  • 2 cups water

Ingredients for Cream:

  • 1 can refrigerated coconut milk…the thick part
  • Cinnamon
  • Vanilla
  • Honey

Directions for Peaches:

  • Wash and slice the peaches.
  • In a large saucepan, boil the honey, vanilla, cinnamon, and water.
  • Turn the temperature down and let simmer for about 5 minutes.
  • Add the fruit and let simmer for at least 10 minutes.
  • Take out of the pot and peel off the skins.
  • When soft enough, put in serving bowls with some of the liquid.

Directions for Cream:

  • Combine all ingredients, whisking together.
  • Pour over the peaches.

Lori9

Cherry Vanilla Pudding Pops

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What was something fun that I could make for my niece and nephew in the midst of a really hot summer? Why, pudding pops of course! I say that as though I had actually made some before…. 🙂

Adding the cherries was a last minute decision, and I am so glad I did! Absolutely delicious!! Perfect compliment to the vanilla!

I am not sure who loved them more….the kids or me! The three of us finished them all off in one morning (yes, I did say morning)…to our credit though, they were quite small! 😉

So, since we loved them oh so much, I had a feeling that you fellow party goers would too. Enjoy these cool treats Fiesta Friday friends! See you at Angie’s place!

Angie, as always, thank you! And to you Julianna and Elaine….excited you are co-hosting this week! Let the party begin! 🙂

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Cherry Vanilla Pudding Pops

*Created by Lori at Creating Beauty in the Kitchen

Ingredients:

  • 1 can of thickened, refrigerated coconut milk
  • Honey (to taste)
  • Pure vanilla extract (to taste)
  • Fresh Cherries

Directions:

  • Make pudding by combing coconut milk, honey, and vanilla. Combine with hand mixer. If it is not thick enough yet, put in freezer or refrigerator for a while.
  • Meanwhile, wash and chop your cherries into small pieces.
  • Then, when it is ready, pour the pudding a little at a time into little cups or a mold, layering with some cherries, then more pudding, then more cherries, etc.
  • I had to put the pops in the freezer for about an hour before I could put the sticks in. Once the sticks are placed in the middle of each pop, let freeze over night.

Come join the party!

Lori9

Homemade Whipped Cream with Dark Chocolate

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A simple and refreshing dessert as summer quickly approaches! Light, yet so delicious!

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Homemade Whipped Cream with Dark Chocolate

*Created by Lori at Creating Beauty in the Kitchen 

Ingredients

  • Thick stuff from one refrigerated can of coconut milk
  • 2 tbsp honey
  • 1 tsp pure vanilla extract
  • Dark Chocolate

Directions

  • Combine coconut milk, honey, and vanilla in a large mixing bowl and mix well using a hand held mixer.
  • Separate into serving bowls.
  • Put dark chocolate squares into a plastic bag and using a meat hammer, smash them up.
  • Generously sprinkle chocolate chunks into each serving bowl.

Lori9

Cinnamon Chocolate Mousse Pie

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When we go over to someone’s house for dinner, I love getting to be the one to bring dessert! Honestly, I love cooking all sorts of things, but baking?! I think this just might be my favorite aspect of creating beauty in the kitchen.

Maybe it is because I have a major sweet tooth. Have I ever mentioned that my hubby jokes that my family takes a break from dessert to have meals? 😛 I come from a major dessert loving family! When we go back to visit, there will be cake, pies, ice cream, candy bars, candy, ice cream bars, etc. No, I am not exaggerating! I can’t wait to introduce them to my low-glycemic desserts! I just know they will love them and be so surprised at how they taste like they have just as much sugar and are just as bad for you! 😀

Or maybe I love baking because it always seems to prove a bit more challenging. And I do mean always. 😀

Tonight’s challenge? A yummy dessert that is low-glycemic and doesn’t use refined sugars of course, but also one that does not have nuts in it due to an allergy. You may not think leaving the nuts out would be hard, but it is when you usually bake with almond flour. 🙂 So, I used coconut flour…yet another challenge due to the fact that neither hubby or I prefer the taste of it. I actually love coconut, so I don’t understand my lack of enjoyment of coconut flour. Weird. That said, I needed to make the crust in a way that wouldn’t taste too much like coconut.

Guess what? It came out great! As the little guy in the below picture said, “You did good!” 😀 I just love this pic of him taking a big bite of my pie!

BenD

There were no leftovers! Just an empty pie pan! 🙂

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Cinnamon Chocolate Mousse Pie

*Created by Lori at Creating Beauty in the Kitchen

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For Pie Crust

  • 1 cup coconut flour
  • 2 eggs
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp pure vanilla extract
  • 1/4 cup honey
  • 1/4 cup butter

For Filling

  • The thick stuff from 2 cans of refrigerated coconut milk
  • 2 1/2 tbsp cocoa
  • 6 tbsp honey
  • 1/2 tbsp cinnamon
  • 2 tsp vanilla
  • Dark chocolate shavings

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For Pie Crust

  • Preheat the oven to 400 degrees
  • Combine all the dry ingredients for the crust in one mixing bowl, and combine all the wet ingredients in another. After these are mixed well then combine them together into one bowl.
  • Grease a pie pan.
  • Press the crust into the pan.
  • Cook 10 minutes uncovered. Then cover the edges with tin foil (shiny side up) and cook for about 10 more minutes.
  • When finished, remove from oven and let cool completely.

For Filling

  • Put all the ingredients in one mixing bowl, making sure to only use the thick parts of the coconut milk…for me, this was a little over half of each can.
  • Use an electric mixer to whip all the ingredients together really well.
  • When crust is completely cool, pour in the filling.
  • I shaved some chocolate from a dark chocolate bar and sprinkled it on top.
  • Refrigerate to let the filling continue to harden.

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Cream of Cauliflower Soup with Chicken, Kale, Onions, & Carrots

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It is only my third week to join in with the fun at the Fiesta Friday party over at Angie’s blog, The Novice Gardener, and I already look forward to it every week! I love getting to see what everyone else is making…you all are SO creative and inspiring!

So what did I cook this week? Well, let me start by asking…

Have you ever come up with an idea, thinking it was going to be easy, soon finding out just how wrong you were? 🙂 That is what happened to me with this yummy soup I created. I knew I was cooking for a decent sized group of people and I thought to myself, “Soup! Easy!” Yep, not so much! 🙂 Okay, if I am honest with myself, it might have been easier if I wasn’t determined to create the recipe myself. Well, “might have” probably isn’t quite accurate enough. 🙂

Here was my task, taking into consideration the people I was cooking for and their dietary needs: create a soup recipe that was low-glycemic, paleo-friendly, gluten free, dairy-free, and nut free. (Okay, just a few restrictions. 🙂 )

3 1/2 hours later, 2 extra trips to the store that my hubby so graciously took for me, and much experimenting (adding more of this and that) and the soup was finally ready! As I taste tested it every step of the way, I honestly didn’t think it was going to turn out well and felt discouraged at times, but I am super relieved to say I was wrong! I really liked it!

I would have preferred to cook it with cheese, but since I couldn’t do that, I set some aside for anyone who wanted to put some in their own bowl. To my hubby and I, this was the perfect finishing touch! Yum!

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CREAM OF CAULIFLOWER SOUP WITH CHICKEN, KALE, ONIONS, & CARROTS

  • Servings: About 10 People
  • Print

*Created by Lori at Creating Beauty in the Kitchen

IngredientsFinal

  • 3 heads of cauliflower (cooked, mashed, and blended)
  • 4-5 fresh cloves of garlic
  • 4 sprigs of rosemary
  • 2 cans of coconut milk
  • 2 1/2 cups water
  • Black pepper (I used quite a bit)
  • 4 carrots
  • 3-4 cups Kale
  • 2 large chicken breasts, cut up into small pieces
  • 1 large onion
  • 1 tbsp olive oil
  • Chives
  • Grated Parmesan Cheese

DirectionsFinal

  • Wash the cauliflower and break off the pieces in small chunks. Put in a stock pot with enough water to cover it all and boil for about 30 minutes.
  • Meanwhile, cut up the garlic, onion, rosemary, and kale. For the carrots, I used a peeler to get short, thin peels. I thought it would be fun to do it this way, instead of just cutting up chunks of carrots.
  • Wash and cut the chicken into small pieces.
  • When the cauliflower is done boiling, drain it and place it back in the pot. Use a masher to get it softened up even more. Add in the coconut milk, half the onions, and water. I then used an immersion blender to blend until smooth.
  • Now, put the rest of the onions, the garlic, rosemary, kale, black pepper, and carrot peels into the soup. Mix well and cook on medium heat.
  • While the soup is beginning to cook, pour the olive oil into a large skillet and add the chicken. Cook on medium heat.
  • When the chicken is finished cooking, add it into the soup.
  • When soup is ready, garnish each bowl with chives and (if you can eat dairy) Parmesan cheese.

Lori