FAMILY COOKING SHOW
KILLER CAULIFLOWER SOUP
I love to feed Alan delicious, steamed cauliflower covered in butter and garlic! One of my favorite vegetable side dishes. Here’s a version of my amazing (she said modestly) Cauliflower Soup that I made with the leftover steamed cauliflower – DELICIOUS!!!
1 head cauliflower
10 cloves garlic
1 stick (8 tablespoons) butter
Sea salt and freshly ground black pepper
Chopped parsley, for garnish
1/3 cup extra virgin olive oil
10 shallots, thinly sliced
3 cups chicken broth, preferably homemade
Steamed Cauliflower with Garlic Butter:
Wash and trim the head of cauliflower. Place the cauliflower in a covered pot fitted with steamer over boiling water and steam until tender when pierced with a fork, about 30 minutes. Remove cauliflower from the pot and set aside on a serving platter.
While the cauliflower is steaming, in a small saucepan, melt the butter and add the chopped garlic. Bring the butter to a low boil and allow the garlic to infuse into the butter for 4-5 minutes. Spoon the garlic butter over the cauliflower, then season with sea salt, pepper and garnish with chopped parsley. Cut into quarters and serve with your favorite meal or follow the directions below to make a delicious soup! Sometimes Alan and I eat half of the cauliflower for our meal and then I make soup with the other half the next day.
Cauliflower Soup:
Heat a medium-size stock pot on high, then add olive oil and the shallots. Saute for about 10 minutes until translucent. Add the Steamed Cauliflower with Garlic Butter, making sure to get all the delicious garlic butter and bits into the soup pot. Break the cauliflower into smaller pieces with a wooden spoon as it sautes in the oil with the shallots. Cook for about 5-7 minutes. Add the broth and bring to a boil, then reduce heat to low for about 5 minutes. Using an emulsion blender, puree the soup, leaving some small chunks for texture. Season again with sea salt and pepper. Spoon into bowls and serve.
CAROLINE’S SPICED CHICKEN WITH QUINOA
In under an hour, you can blow your family away with this easy weeknight dinner! The flavorful thighs with skin and bones make the broth so rich and delicious!!! This tender, delicious fall off the bone chicken dinner is a winner!
8 chicken thighs, with bone and skin
Sea salt and freshly ground black pepper
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground mustard
1 teaspoon ground ginger
2 teaspoons dried thyme
½ teaspoon cayenne
¼ cup extra virgin olive oil
1 onion, thinly sliced
4 cups chicken broth
Chopped mint and parsley, for garnish
3 cups green beans, trimmed and chopped
2 cups tri-colored quinoa, prepared per package instructions
Season the chicken thighs liberally with sea salt and pepper on both sides. Sprinkle all the spices in an even layer on both sides.
Heat a large saute pan on high. When hot, add the olive oil, then place 4 of the thighs in a single, layer skin side down. Sear the skin for about 3 minutes until they are deep golden. Turn over and sear the other side for another 3 minutes. Remove thighs from pan and set aside. Repeat with remaining 4 thighs, searing on both sides, then set aside.
Add the sliced onions to the pan, scraping any bits from the bottom of the pan to incorporate the flavors into the onions. Saute until the onions are golden, about 10-15 minutes. Add the chicken back to the pan, nestling into the onions. Pour broth over the chicken and bring to a boil. Reduce heat to low, cover and let the thighs cook for at least 45 minutes until they are fork tender and the meat easily releases from the bone.
Add the green beans and cover again for 5-7 minutes, until green beans are bright green and tender.
To serve, place a mound of fluffy quinoa into a shallow bowl. Place one chicken thigh on top, then spoon over the delicious broth, onions and green beans over the chicken. Finish with a generous handful of freshly chopped parsley and mint.
Serve immediately. Serves 8.
LESLIE’S THUMBPRINT COOKIES
A healthier treat than conventional cookies, Leslie made these with gluten-free cookies with ground almonds! Delicious! You can buy almond meal or simply place almonds into a food processor and pulse until ground.
¾ cup ground almonds
4 tablespoons salted butter
½ cup maple syrup
Raspberry jam
Semi-sweet chocolate chips
Shredded Coconut
Place a small saucepan with the butter on medium heat until melted. Add the almond meal and the maple syrup. Stir until combined. Turn off the heat.
Using your hands, form the almond mixture into silver dollar-size cookies and place onto a baking sheet lined with parchment paper. Using your thumb, press a small indent into the center of each cookie.
Get creative with your fillings! Try a spoonful of Raspberry Jam or fill with a few dark chocolate chips. Add shredded coconut or any combo of the above!
Place the baking sheet under the broiler until golden and toasty, about 5 minutes. Keep a good eye so they don’t burn.
Allow to cool for a few minutes before serving.
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Comments 48
Betsy
The cookies taste fantastic!! I had to add at least another cup of almond flour but next time I’ll use almond meal or grind the almonds from scratch. Put them under the broiler for 4 maybe 5 mins until they browned, and the outside is crispy and the inside chewy w/ a few choc chips and blueberry jelly in the centers. Everyone in my family loved these.
angela
I made the cookies. They fell apart while I was taking them off the baking sheet. Followed the recipe to a T. This was so disappointing because it was for a dessert served with icecream. Nobody finished dessert.
Mary Kenney
Want the recipe cook book with all the new recipes for Cauliflower soup,spiced chicken with quinoa,summer pot Roast and Stock recipe!!!thank you
Deanna Warner
Thanks for the recipes and love your products! I made the chicken / quinoa and cookies tonight. The chicken dish was delish but the cookie recipe ingredient amounts don’t seem correct I had to add a least another cup of almond flour to get the consistency that it could be formed into a cookie shape, but they did taste really good
Teresa REINBOLT
Yes, I tried cookie recipe too. Definitely a issue with ingredient portion lol..
Can you double check the Almond flour ..ty :)
AmyLu
I mixed the cookie recipe using the quantities written above, but the batter was very thin and pourable, way too liquid to roll into a ball. The batter didn’t look at all how it looked when Leslie made the cookies on the show. Are the quantities above correct in the cookie recipe? I would love to try this again and have the cookies turn out like Leslie’s looked on the show! Thanks for the cooking shows; they are so much fun & I love all the healthy food ideas!
Betsy
Do you have a recipe for homemade chicken broth?
Joan Summers
The cauliflower soup was excellent! It was wonderful! and I think you could win a cooking contest with this recipe Now I will try the rest of the recipes.
Joni Stebbins
I tried the cookies but could not get them to firm up enough to make a ball. Not sure why
Donna
Made your cauliflower recipe and made your soup the next day! It was delicious! Thanks so much for the recipe!
Mary
What a wonderful idea to have a family cooking show. I enjoyed all three of you. I hope you all do that again. It was so special. I will be making the recipes.
Dawn Lindsey
Love these cooking shows!!! Can wait to make for my guy!! Thanks to you all 💕
Deborah
Bought my cauliflower and plan to serve it tomorrow. I hope I’ve enough leftovers for soup on Sunday. Watch all your videos and quote your health wisdom to others. We’ve been eating healthy for three years; it’s a hard sell to others😞
Kelly O’Connor
LOVE, LOVE, LOVE watching the cooking shows! You all make it look so easy, because the recipe itself is intimidating! I’m going to make the chickens dish for my bf! He is going to love me even more💜 I CANNOT WAIT FOR CAROLINES COOKBOOK!
Kim Marie Kesanen
I made the Cauliflower Soup!!! To DIE for!!! A BIG hit with the friends! Thank you soooo much! Oh>>> I gave the credit to you!! ha ha ;-) All the way from Holly, MI
Bonnie Cregger
I made the chicken last night . It was WONDERFUL. Everyone enjoyed it
Cauliflower and cookies tonight taking to my Bible study thanks so much
Lisa
Made the soup last nite, it was amazing!!!
Lori
Can’t wait for the cookbook
" Cooking in the kitchen with the thigh master herself"
Peggi
I stumbled across your cooking show & I loved it immediately – felt like I was in the kitchen with you all. Love your recipes, thanks for sharing!
Kathe Hawley
THANKS SO MUCH FOR TAKING THE TIME TO POST THESE HEALTH LY RECIPES . 💕💕💕💕😊
Gene
Thank You for posting these recipes. Can’t wait to try them!!
Bee Boyd
After watching your wonderful video last night, I actually made a variation of the chicken dish and it was delicious 😍
Doreen Moroz
Loved the recipes. Thank you for sharing
Debbie Zarzecki
Thank you for sharing the recipes. I can’t wait to make the cauliflower soup
Caroline Randazzo
Love all three recipes! I can’t wait to make them all! Love your show!!😘
Cathy Kernebeck
Thanks for posting these wonderful recipes, can’t wait.to try making these for my family.
Susan Iseman
Can’t wait to try these recipes! Love feeling like part of the family. Have been a product subscriber for a long time and now will include dinner! Thank you for all you do.
Susan Iseman
Can’t wait to try these recipes! Love feeling like part of the family. Have been a product subscriber for a long time and now will include dinner! Thank you for all you do.
June Irwin
All three of you ladies made amazing food and such lovely memories together ❤️
Renee
Love the recipe to your chicken stock
stephanie greenberg
Absolutely excited to make this meal! You all do a fantastic job explaining techniques and sharing your love of food and family! On a slightly separate note what top was Suzanne wearing? It looks so great on her its the perfect black top! Thank you in advance for sharing details on her top.
Silvia Chiñ-Yee
I would love your chicken stock recipe, enjoyed the shows!
Sharon Seden
Love watching your show. Went to Capuchino High with Suzanne. Always had a good time with her.
Joann
Have always loved whatever you do. Now I have another reason, thank you for sharing the healthy recipes. I will be shopping later for ingredients needed. I will be preparing some tasty yummy meals thanks to you! Love your cookware.
Joy
Hi Suzanne,
Thsnks for posting your recipes!! I would also like your recipe for chicken broth. Love your shows and your stories.. Thanks in advance.
Donna
Can you please post your chicken stock recipe.
Dawn Michalski
Loved this cooking show of recipes. Will try cauliflower soup and just the cauliflower. And your daughter in laws chicken. How u do more shows of this. God bless!
Lonnie
Omg, love the cookies! We don’t do flour in house and we have tons of homemade jelly!
It’s just the perfect amount of sweet and it’s good for you😉 too. Thanks Leslie
Carla
Thanks for posting the recipes, going to try them! Going to make your Whole Chicken meal tomorrow!!
Helen Hillier
Have every book of yours!! Love the cooking shows. Thank you!!
Georgene
Made the cauliflower for lunch since I had all the ingredients. It was so good nothing left over for soup! Next time. Made the whole chicken with olive oil, paprika and Provence sea salt a few weeks ago. Fabulous as well! Tried my hand at stock with the leftovers. Thank you for all the wonderful ideas👨🍳!
Wendy Jamieson
Made your roasted whole chicken recipe. Was very simple to make and wow was it delish! The gravy was effing awesome! Lol! Thank you for sharing!
Janice
Hi
Thank you so much for sharing these fabulous recipes. Can’t wait to make all 3
Betsy
Just happened to have all the leftovers for the soup – even the rice – took it up a notch – great idea! Delicious! Can’t wait to make the chicken- Thanks for sharing!
Lynn Hester
Could I have your chicken and beef stock recipe ❤️ Thank you
Ellen Kelly
Thank you for the recipes! Thoroughly enjoy the show!
Yvette Vasquez
Would love recipe for your broth. Thank you.
Cathy
Hi Suzanne. How do you make your chicken broth and beef broth. I would like to make it like yours instead of buying store bought. Thank you, Cathy