Friday, December 31, 2010
Saturday, December 25, 2010
Home Sweet Chico
Wednesday, December 15, 2010
Thanksgiving 2010
Cade & Grandpa Jim! Stopped in Vegas for the night both ways, thanks to my amazing cousin Whit for letting us stay there. Just one more gem of a girl who knows me best.
He wears a real tie to church and it melts me everytime....so funny and cute at the same time.
Last but not least he's learning how to use a sippy...so far it' s a whole lotta me wiping up puddles, but he's getting it.
Tuesday, November 23, 2010
Bomb Diggity Dinner
Melancauli Baby
Curried cauliflower Sweet potato soup with Swiss cheese and wild rice
When you’re feeling down in the dumps, raise your spirits with this outstanding combination of ingredients that’s so tasty, it’ll bring tears of joy to your eyes!
1 tbsp butter or oliv
e oil
2 cups thinly sliced leeks (about 2 large)
2 tsp minced garlic
4 cups small cauliflower florets
1 ½ cups peeled, cubed sweet potato
1 ½ tsp curry powder
1 tsp ground cumin
4 cups chicken or vegetable broth
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cup cooked brown and wild rice blend (see tip in margin)
1 cup evaporated 2% m
ilk
1/2 cup packed shredded light Swiss cheese (2 oz)
Add butter to a medium saucepan & melt.
Add leeks and garlic. Cook and stir until leeks begin to soften, about 3 minutes.
Stir in cauliflower, sweet potato, curry, and cumin. Cook and stir for 1 more minute. Add broth, salt, and pepper. Bring mixture to a boil. Reduce heat to low, cover, and simmer for 12 to 15 minutes, until vegetables are tender.
Transfer half the soup to a blender and purée until smooth. Return puréed soup to pot with remaining soup and mix well. Stir in cooked rice, milk, and Swiss cheese.
Heat soup for 1 more minute. Serve hot.
Makes 8 servings
Per serving: 142 calories, 3.7 g total fat (1.7 g saturated fat), 8 g of protein, 20 g carbohydrate, 3 g fiber, 16 mg cholesterol, 448 mg sodium