Tag Archives: Recipes

Bread Dippin & Wine Sippin: Easy Cauliflower Soup

12 Apr

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Craving something with the texture of a fatty or creamy soup? Need something lower in calories? Or maybe you need to sneak in those “daily veggie” servings? Well look no further! This thick and delicious cauliflower soup is just what you need and easy to make.

Ingredients:
1 head of cauliflower chopped
3 cups of water
1 can of chicken broth
2 cubes of chicken bouillon
Spices to taste (I use garlic, lemon pepper, a little season salt, and a dash of cayenne for a kick!)

Add all ingredients to pot. Bring mixture to a boil. When it starts to boil take it back to a simmer and let it hang out there for about 20 minutes (or until the cauliflower is cooked all the way through). Then bust out your blender and purée the mixture and voila you’re done! This makes about three big bowls of soup, so adjust accordingly!

Bread & Wine used in this edition of BD&WS: Slices of French bread (great for dunking in the soup!) and some Franzia Sangria that needs to be gone from my fridge (as always, keepin it classy!).

Until next time mango readers!
❤ Jennee

Bread Dippin and Wine Sippin: Kielbasa and Cabbage and Pierogis Oh My!

8 Nov

Welcome to Bread Dippin and Wine Sippin, the MangoTree’s new cooking column! What’s with the title? My favorite thing to snack on while I cook is some good bread dipped in some kind of vinegar and olive oil. And wine too of course!

Eventually I would love to do cooking videos for these, but that seems like quite the production so we’ll have to see. Today’s recipe is for Kielbasa, Cabbage, and Pierogies!

So here’s what you need:

1 head of Cabbage

1/2 cup of Butter

1 cup of fresh sliced Mushrooms

seasoned Salt

2 cans of Beer

14 oz of Kielbasa

minced Garlic

1/2 Onion chopped

3 tbls of Worcestershire sauce

3 tbls of Balsalmic Vinegar

12 Pierogies

14.5 oz of diced Tomatoes

Shredded cheese of choice

This makes quite a bit! I would say it would serve around 8 people, so adjust accordingly. Or do as I do and make big meals with full intentions of eating the leftovers for a couple days. I imagine this would also freeze well for longer term storage.

Start by throwing the mushrooms and butter into a LARGE pot. I made the mistake of using one that was just a little too small, so I had to transfer everything later. Go big or go home people! Turn the heat up to medium and let the butter melt. In the meantime, remove the outer layers of the cabbage and the core. Chop the rest of the cabbage. Don’t worry about pieces being too big. The cabbage will soften during the boiling process. Which brings me to the next step!

BEER! That’s right, throw the cabbage in with the mushrooms and butter and then pour the two cans of beer over the mixture and stir. If you’re making this for the kiddies or don’t like the taste of beer (in other words, you’re crazy) chicken broth can be used instead. Give it a couple healthy shakes of seasoned salt. The recipe I based this dish off of required two tablespoons, but that seemed like a lot to me, so I just eyeballed it. Bring this concoction to a boil, put a lid on it, and let in simmer down now…

Next slice up the sausage and dice your half onion. Throw that in a frying pan over medium-high heat with some minced garlic (again, I eyeballed. Probably about a tablespoon and a half), and the balsamic vinegar, and Worcestershire sauce. Let that cook until the onions are translucent (approx. five minutes). I also got a little creative at this point and threw in some red pepper flakes, oregano, basil, and lemon pepper.

After the onions go clear, combine the two mixtures in the big pot and stir. Recover the pot and let it simmer for another 10-15 minutes.

Now it’s pierogi time! Boil some salted water and add the frozen pierogies to it. Only boil them for about 4-5 minutes. You’ll know they are done when they float to the top.

After the pierogies start floating, add them to the big pot. Open your can of tomatoes, drain them, and add them to the pot as well. Let this final mixture warm for another 5-10 minutes.

You’re almost done! Scoop the finished dish onto a plate and sprinkle with a cheese of your choice ( I used Monterrey Cheddar) and some parsley flakes.  Voila! Or as they say in Poland- Smacznego!

Savory Broccoli Muffins

10 Oct

Found these delicious looking muffins through Boing Boing, but they were originally posted on Etsy. They are cheesy and full of spices! I can’t wait to make these for something… They just look so cool!

Here’s what the recipe submitter had to say about them:

Surprisingly delicious, these mini cakes contain spices, cheese and an individual broccoli floret nestled in each one. Far richer than a muffin, they make great party food, and are also good served as part of a lavish afternoon tea.

So here’s where you can find the recipe if you’re intrigued! It’s way at the bottom of the page so keep scrolling down…

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