Creamy Cauliflower Soup

Creamy Cauliflower Soup:

Ingredients:

• 1 tsp paprika
• 4 tbsp. vegetable oil
• 11/2 lbs cauliflower chopped
• 1/2 lb russet potato, peeled and chopped
• 1 onion, sliced
• 1 pear, chopped
• 1 tsp. ground coriander
• 4 cups chicken stock
• cilantro leaves

Recipe:

In skillet, cook paprika in 1 tbsp. oil over low, 2 minutes. In pot, cook next 5 ingredients in 3 tbsp.oil over medium, 10 minutes. Add stock; boil until tender, 10 minutes. Puree; season. Top with Paprika oil and cilantro. 

Serves: 4

Queso Dip Mac 'n' Cheese

Queso Dip Mac 'n' Cheese:

Ingredients:

• 3 tbsp. butter
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1 jalapeno, seeded and chopped
• salt and pepper
• 2 tbsp. cornstarch
• 21/2 cups whole milk
• 6 oz. cream cheese
• 1/2-3/4lb. smoked yellow cheddar, smoky rind trimmed, shredded ( about 2 cups)
• 1/3 lb. sharp yellow cheddar, shredded (about 1 cup)
• 2 cans (4oz. each) diced green chiles, drained
• 1 rounded tbsp. yellow mustard, such as French's
• Pico de gallo or salsa, for topping 

Recipe:

• Bring a large pot of water to boil for the pasta
• For the queso sauce, in a medium sauce pan, melt the butter over medium.Add the shallots, garlic and Jalapeno. 
• Cook, stirring often, until softened, about 3 minutes; season with salt and pepper.
• Stir in the cornstarch, then add the milk. Bring to a bubble, then add the cream cheese, stirring until it melts, 3 to 5 minutes.
• Add both cheddars and stir until melted about 5 minutes. 
• Stir in the canned chiles and reduce the heat to low.
• Salt the boiling water. Add the pasta and cook until its done
• Stir the mustard into the queso sauce and remove from the heat.
• Drain the pasta and toss with the sauce. Top with the salsa or pico de gallo.

Mexican Fruit Salad

Mexican Fruit Salad:

Ingredients:

• 1 cup cubed Mango
• 1 cup cubed English cucumber
• 1 cup cubed Water Melon
• 2 tbsp. chopped fresh Cilantro
• 2 tbsp. fresh Lime Juice
• 4 tsp. Sugar
• 3/4tsp. ancho chile powder

Recipe:

In large bowl, combine first 5 ingredients. In small bowl, whisk remaining ingredients with 1/2tsp. salt; pour over fruit and gently toss. Chill 30 Minutes

Serves: 4

Rainbow Crops

Source: Better Homes and Gardens

Grow your colors and eat them too! The most wholesome way to get "five a day" is to plant (or buy)
a full spectrum of fresh garden produce. 

1. Orange/Yellow: The deeper the orange hue, the more beta-carotene crops have. Yellow veggies contain lutein. These two antioxidants, said to boost immunity and eye health, are found in sweet potatoes, pumpkins and cantalopues. 
2. Purple/blue: Crops rich in anthocyanins (currently being studied for their anti-inflammatory and anti-cancer benefits) include eggplant, purple potato, acai, blueberries, blackberries and aronia.
3. Red/pink: Peppers, tomatoes, strawberries, watermelons, raspberries, and like-hued crops are full of lycopene, an antioxidant link to heart health and cancer prevention. 
4. Green: Mom was right, you gotta eat your greens. Lettuce, spinach, peas, kale, beans, and broccoli contain essential vitamins and minerals, including calcium for your bones.

Red Lentil Soup

Ingredients:

• 1 cup red lentils/masoor dal
• 4.5 cups water
• 1 large onion
• 3 cloves of garlic, thinly sliced
• 3 red dry whole chili pepper
• 1 bay leaf
• 1 teaspoon cumin
• 1 tablespoon olive oil 
• salt
• 1/2 teaspoon turmeric
• 1/4 teaspoon sugar
• fresh cilantro/coriander leaves and lemon juice to garnish

How to cook:

Peel and divide the onion into half. Chop one half into small pieces. Make thin half moon slices with the other half onion.

Wash the lentils till water runs clear. Combine 4.5 cups of water, salt, turmeric and chopped onions. Cover and simmer till the lentils are fully cooked. Or use a pressure cooker, it is a much quicker way to cook lentils.

Heat oil in a pan. Add the cumin seeds and the red whole dry chili pepper. Once the seeds sizzle and the pepper turns dark brown, add the bay leaf, sliced garlic and the onion half moons. Add the sugar and fry till the onions are brown and crispy. Add the  cooked lentils to the pan, stir to combine and simmer at medium heat for about 7-10 minutes. If the dal/soup gets too thick, feel free to add some warm water, to get the desired consistency.

Serve hot, garnished with fresh coriander and a squeeze of lemon juice.

Serve as soup with crusty bread or as a side with plain rice (the usual norm to serve dal in India).