Things I love.
When the house is nice and warm on a cold night
Hearing my baby niece call me 'AaAa'
London Fog's from Starbucks - made just the way I like it - non-fat, sugar free, extra hot
When my husband wears his 'cozy clothes' (aka pj bottoms) b/c it means he's home for good for the night
A clean house
A dry dog walk on a cool day
How my nephew looks like my dad when he was young
My deck in the summer
My beside yard neighbour - Beside Yard Barb
Our annual family reunions
G & T's
Invincible with Mark Wahlberg
The Walking Dead (the show)
My Canon Rebel
My trainer/friend Tanya
Sunshine through the window
Dirty Laundry wine
Hot chocolate with marshmallows
Laughing out loud
Of course - these are in no specific order.
Alright - enough about my loves. I am going to share a new soup recipe that I love. It's a good'n. It's deelish and it's good for you. Who knew?
Roasted Cauliflower and Garlic White bean soup with Rosemary
2 cloves of garlic
1 can of white kidney beans
Fresh rosemary - 2-3 sprigs
4 cups of stock (I used chicken)
1 cup of water
1 medium onion - chopped
Kosher salt and pepper
Pre-heat the oven to 425.
Line a baking sheet with parchment paper. Cut the cauliflower into small bunches. Either drizzle with a small amount of olive oil, or spritz with oil. Season with kosher salt and pepper. For the garlic, place the cloves in aluminum foil, drizzle with olive oil and add a pinch of kosher salt and pepper - wrap it in the foil and place on the cookie sheet with the cauliflower.
Roast the garlic for about 20 minutes and continue to roast the cauliflower for another 5-10 minutes.
Rinse the beans thoroughly. In a food processor, grind the rosemary with the garlic. Add in the white beans and 1/4 cup of the stock*.
In a large pot. saute the onion in a tbsp of olive oil and a pinch of kosher salt. Saute for about 10 minutes until the onions are translucent. Add in 1/2 cup of the stock to deglaze the pan slightly. Add in the white bean mixture and stir it into the stock. Add in the remainder stock, water and the roasted cauliflower.
Let the cauliflower simmer for about 15 minutes. Using a hand blender, or a blender, puree the cauliflower.
And that's it.
*Stock - I have found a new favourite stock - Kitchen Basics. I really love this stock. I love the vegetable and the no salt added chicken. They are so flavourful and to me taste almost like homemade. I have found these at Safeway. I would highly recommend trying these when you are needing stock.
Alrighty friends. I hope that you had a blissful Valentine's Day.