March 13, 2013

30-Minute Meals

Dear readers,

I just wanted to let you know that I've created a new tab listing all of the recipes on this blog that can be made in 30 minutes or less--because we all have those days when we get caught up doing something awesome (like playing at the park on a sunny day with your toddler or re-reading a Harry Potter book) or sometimes not-quite-so-awesome things (like cleaning out your fridge or wasting time on the internet)--and next thing you know, it's dinner time.  So if you're in a hurry to put dinner on the table, check it out.

Also, there is no shame in having breakfast for dinner.  Or just have sandwiches on a blanket on the living room floor--because seriously, forgetting about dinner feels lame, but having an indoor picnic is cool.

Image Source

Curry Cauliflower Soup

This blender soup is surprisingly easy and delicious.  You just need a few ingredients, and it's ready in about half an hour.  The roasted vegetables are light, and the curry powder gives it a lot of flavor, which makes this a perfect dish for spicing up your regular menu.

Image Source

Curry Cauliflower Soup
(adapted from the Blendtec recipe, and no, you don't need a fancy blender for this one to work)

1 head cauliflower
1/2 onion, cut into rings or slices
2-3 Tbsp olive oil
1 1/2 tsp curry powder
1 tsp salt
3 cups water
2 tsp chicken bouillon

1. Preheat the oven to 425 degrees F.
2. Chop the head of cauliflower into florets.  Place the cauliflower and onions in a shallow baking dish, and brush them with olive oil.  Evenly sprinkle the curry powder and salt over the vegetables.  If needed, toss them to make sure they're evenly coated.
3. Roast the vegetables for 25 minutes.  When they're tender, place half of the vegetables in a blender with all of the water and bouillon.  Blend until smooth.
4. Serve the soup topped with the rest of the vegetables and enjoy this light, refreshing soup.
Related Posts Plugin for WordPress, Blogger...