Fennel and Cauliflower Soup

This one is so easy, and so farmers’-market-california-cuisine-delish, you simply MUST try it out ASAP.

Ingredients:
– one head of cauliflower (I threw in the leaves too) chopped up a bit
– two large fennel bulbs (greens are good too)
– one small onion, chopped
– 5 cloves of garlic
– salt and pepper to taste

Steps:

1.  Saute the onion until translucent in a bit of olive oil
2.  Add the garlic, stir
3.  Add the fennel and saute 5 minutes
4.  Add the cauliflower
5.  Cover everything with water and cook until the cauliflower is soft, about 15 minutes or so
6.  Blend the soup up with an immersion blender
7.  Add salt and pepper

That’s it!!!!!  The cauliflower and fennel are so tasty, they speak for themselves.  I made a version where I fussed around making a roue and adding milk, cheese, etc. but this simple version came out just as good, and is super healthy to boot!

Serve with toast and a salad, and you have a great winter meal.

Beef n Mushroom n Beer Chili

Hello All!  I’ve made this twice now and it is sooo yummy!  Perfect for these cool winter evenings. Serve with tortilla chips or cornbread and a salad.

Ingredients:
1 lb chopped beef
1 box mushrooms (I used crimini), chopped
1 small onion, chopped
5 cloves of minced garlic
1 tsp Chipotle chili powder
1/2 tsp cumin
1/2 tsp oregano
1 can diced tomato
1 can pinto beans
1 bottle of Red Stripe or similar beer
Lime, avocado and cilantro to garnish
Salt to taste

Steps:
1.  Saute the onion in a small amount of oil until translucent
2. Add spices and garlic, cook one more minute
3.  Add the beef and cook until browned
4.  Add the mushrooms and cook until soft
5.  Add the tomato and beans, stir it all up
6.  Add the bottle of beer and stir again
7.  Cook, on a low flame, covered for at least 1 hour, until everything has melded together
8.  Add salt to taste

Garnish and enjoy!