The Case FOR Clean Eating

We did the Clean Eating challenge last summer (two weeks of nothing but "whole, " unprocessed foods), I read (and reviewed) Clean Eating magazine and heck, we even have a Clean Eats label on our blog; so the concept of clean eating isn't a new or crazy idea to me.

Google gives a great definition of the recent movement.

And that's a wonderful idea! To put thought into what you're putting into your mouth. Eating things from the ground and from nature, not from factories and research & development labs. In the two weeks we were exclusively clean eating, I didn't notice a major change in health - but we did lose weight, were satisfied with the food, and stayed full and energetic; but regardless of results I really appreciated the concept of maintaining (if not improving my body) by choosing better, more pure items to ingest.

But, I'll be honest, the ideology didn't mean a lot to me - I don't have major food allergies, so reading ingredient lists has never been a real priority for me; I thought I made wise-ish choices at the market; I felt at least somewhat educated about the technicalities of words like "organic" and "whole grain;" and I was under the impression that I was an educated consumer choosing "wholesome" brands that suit my lifestyle and food expectations.

That is, until this week. This week I was utterly taken off guard and completely disgusted by a discovery on a package label - while I was eating the contents of said package, of course.

I was eating a Muller FrutUp peach and passion fruit yogurt cup. These cups feature a layer of lowfat yogurt topped with a fruit mousse. They are beyond delicious. Seriously, I could eat one of these every day. Muller (a Quaker Oats Company product) makes a variety of yogurt products including those awesome "corner" Greek yogurt cups with fruit or nut "mix ins."

Maybe it was the umlauts in the name (European products have that shishi appeal), the fact that they're a Quaker product, the inflated price tag (usually $1+/cup, I got these at GO for $0.33/each!) or that they're fucking delicious (no really, they're good enough for the f-bomb), but I felt comfortable with this product. I felt safe. I felt like this was a quality cup o' yogurt that wasn't half bad for me.

I mean, look at their online marketing.

Sweet deal. But oh, did I mention the allergy notification on the label, buried between the nutrition facts and the active cultures statement?

"CONTAINS: MILK, TILAPIA (FISH)"

Surprise! You're halfway through a cup of yogurt, yo-apia, tila-gurt, hell, whatever you want to call it,..

So of course, being an outspoken internet troll wannabe, I immediately contacted Muller via facebook. And here's their response to my plea of "Please God tell me why there's fish in my yogurt."

Really, that's fascinating and I appreciate that they make a kosher product. But it took me by surprise and kinda upset me. I understand that gelatin (used to make mousse, here, and listed as "kosher gelatin" on the label) is a problematic ingredient with a lot of animal byproducts used and can be a tricky thing to avoid for vegetarians or kosher eaters, who I assume must monitor their labels very closely.

But I don't do that. I don't have any allergies or dietary restrictions and I try to make the best choices for my body and my family. And I realized that I've failed. I've been oblivious to the fine print, so blind that I've been unwittingly eating yogurt made of fish (I still have no idea which parts of the fish are used).

I politely responded to the company that I appreciated their honest answer, but I'm disappointed that the notice was so non-descript and casual, like fish dairy products are a normal thing. I also informed them that I wouldn't be buying this product anymore, despite loving it. They held a mirror up to my fridge and my bad choices were easy to see.

So the moral of this story is, you don't have to jump on a clean eating bandwagon or become the next kale-freak, but take the time to be mindful of what you're eating. If you want to eat something funky, go right ahead, but be aware of what you're putting into your body. With the amount of processing and experimenting going on in our agriculture and food production, you could be eating your allergens, dietary restricted items or something that's just downright weird.

"Get Well" Panang Curry

My poor husband is sick. We thought his allergies were riled up from our recent new home renovation projects, but the sniffling has turned into coughing and a sore throat -- and now he's just pitiful. He's been curled up in our over-sized recliner with our "magic" (read: threadbare) blanket since last night. So today called for some serious get well food, beyond the Reese's cups I grabbed this morning, some real, homemade comfort food and I knew just the thing: panang curry.

If you've never had Thai food before or are intimidated by hot curries, this is a great place to start. The flavors are smooth and vibrant without being too spicy (heat or literal spice) and the ingredients are familiar, not foreign or off-putting (which also makes it easy shopping). Being filled with common vegetables and only a few non-pantry staples, you're able to ease out of the ordinary and into the extraordinary.

Unlike some curry dishes, which can be thick and almost gummy, this recipe uses two cans of coconut milk, making for an almost soup-like sauce that is creamy and sweet and perfect served over rice.   This thinner sauce allows the vegetables and meat/tofu to shine as solid, beautiful bites independently of the broth instead of being coated in one-note of flavor. Each of the bites is able to full of flavor and texture - which is made even better by large cuts, especially on the meaty mushrooms. Go as heavy as you want on the vegetables - the original recipe called for tiny quantities and I've increased them by almost half and it's still a thin broth with hearty vegetable pieces - you could even add more!

 

I first made this recipe last fall - following the original to the letter - but have since adapted it to our tastes and to my "use what's on hand" leftover philosophy. We both enjoyed the traditional, tofu preparation but carnivorous varieties are delicious, too! After last Thanksgiving, I used the overwhelming amount of turkey and have continued to experiment with it. Today, I thawed out two chicken thighs, boiled them in heavily salted water and pulled the meat off of the bone. But honestly, you could use almost any pre-cooked poultry cut (I wouldn't use ground meat) but leftover KFC or grilled chicken leftovers would be delicious!

In addition to being an easy trip to the grocery store (only panang curry paste might warrant a search in the "ethnic" aisle - an easier to find substitute is red curry paste, which is the main ingredient in panang curry paste anyway), this recipe is completely painless to cook - using only one pot and taking less than 30 minutes to complete. With good mise en place and prepping all of your vegetables and proteins ahead of time, this recipe literally requires two steps - browning the spices and dumping in everything else!

I don't think I have an easier international recipe in my arsenal and this curry certainly beats chicken noodle soup for curing any cold!

Panang Curry

Ingredients:

2 T vegetable oil
2 T chopped garlic
1 t grated ginger
2 T panang (or red) curry paste
2, 13.5 oz. cans coconut milk (FYI: I've tried this with light coconut milk and didn't enjoy it as much, but it's still good)
1 T palm sugar (or brown sugar)
1 t salt
1 T reduced sodium soy sauce
1 - 1 1/2 T lime juice
1/4 c roasted and unsalted cashews, roughly chopped (much cheaper when bought in the bulk dry goods aisle)
1 1/2 c quartered white mushrooms
1 c chopped white or yellow onion
4 Thai basil leaves (optional - these are hard to come by here, so you can easily nix them)
4 - 6 oz. cubed protein (raw, extra firm tofu or any precooked poultry cuts)
10 broccoli florets
1 cup chopped red bell pepper (these can be expensive, so don't hesitate to use cheaper, green peppers)
15 snap peas (strings removed)

Method: 

In a well-seasoned wok or heavy-bottom sauce pan, heat oil on medium heat. When hot, add ginger and garlic and sautee until light brown - don't let it brown too much or your garlic will be bitter.

Stir in curry paste. Whisk in coconut milk, sugar, salt, soy sauce and lime juice. Start with 1 T and add more to taste, it can be a bold flavor. Also, taste carefully for the salt; it doesn't take much but just a pinch brightens the flavor of every vegetable and the curry paste.

Add vegetables and proteins and simmer until tofu is cooked completely and vegetables are al dente (you can cook them softer if you'd like, but I prefer a bit of a bite).

Serve over warm rice, especially jasmine, and top with cashews and sriracha, if you like. And if you're a "dipper" like I am, this sauce is great soaked up by naan or spring rolls (we especially love Healthy Choice's Thai chicken spring rolls).

Clean Energy Snacks

We're still keeping up our clean eating but one of the biggest struggles is with finding good snacks. Dinners are easily cleaned and can make for lunch leftovers, breakfasts are incredibly easy to "clean up," but snacks are a weakness. The snacks we ate on our challenge were great but you still miss the "old" snacks like cookies and cakes; and the exciting thing about this recipe is that it has all the yumminess of a hearty cookie but with clean, fresh ingredients.

First, let me say I've struggled to name these - I adapted them from a recipe that referred to them as "balls," but when I told my dad that I ate a "clean energy ball" he said "Is that something from Candy Crush?" And let's be honest, I tutor part-time and any of my kids over the age of 7 would laugh uncontrollably if I told them I made some delicious balls; and c'mon you know you laughed at SNL's classic Baldwin Schweddy balls segment.

This snack is a no-bake recipe with fruit, nuts,  peanut butter and chocolate - all the good things that make for an easy, yet sinful, snack; so I've settled on calling them Granola Truffles. Sounds delicious, right? And they are.

The hardest part of the whole recipe was "harvesting" the fresh coconut from it's shell - that is way too much work for me. However, once I got the meat peeled away from the hair brown layer (wow, not helping the innuendo of the balls post), my Ninja blender did all the work; and it also took care of pulverizing the dates.

I can't say enough nice things about medjool dates (or my Ninja). If you enjoy sweets, dates are perfect to eat plain or slip into recipes that need a sugary boost. They are remarkably sweet, so in recipes where you mix them with more bland or savory flavors, the sugariness still comes through clearly. In this recipe, the dates are the only boldly sweet item and they tie all of the flavors together and brighten the peanut butter, which unlike "traditional" pb isn't full of corn syrup.

This recipe makes about two dozen, 70-calorie truffles which keep in the fridge for a long time without going stale or drying out. And unlike some sweet snacks, these aren't sticky or hard-to-eat. I grab two in my hand and run out the door and they don't make a mess, which is remarkable because I'm a disgusting eater. And even more remarkably, they're filling. With the oats, peanut butter and nuts, they're full of long-lasting protein, perfect for an afternoon pick-me-up or mid-morning munch.

 Granola Truffles

Ingredients:

3/4 c old fashioned oats
1/2 c natural peanut butter
1/4 c unsweetened shredded coconut, toasted
6 medjool dates, pitted
2 T raw, unsalted pistachios
2 T dark chocolate (or cacao nibs)
1 T chia seeds

Method:

In a food processor, pulse the dates until they are pulverized and form a ball.

Place dates and remaining ingredients in a medium-sized bowl and mix thoroughly with your hands.

Using a tablespoon, pack mixture level to spoon and turn out onto parchment paper.

Store in an airtight container in the fridge.

Summer Slaw

It's summer time which means we have more time to spend outside - playing bocce or just sitting on the deck - ergo, I want to spend less time inside cooking when I could be soaking up the sun! So this recipe is a quick one that's perfect for nights when you're in a rush to get to rec league softball or vacation Bible school, want to savor the sunlight or your kitchen is just too damned hot.

I say my dad "invented" this broccoli slaw, only because he's the only person I've ever seen make it; personally, I didn't know pre-packaged broccoli slaw mix even existed. But since he first made this, I've been hooked!

It's a great side dish, but my favorite way to serve it is on top of tacos - especially fish tacos.

For anyone who hasn't tried fish tacos: get with it! They are delicious. Admittedly, I was skeptical at first, too. My first drinking (and alcohol poisoning) experience was after eating a whole mess o' catfish and I never looked at fish (or the store whose sidewalk I besmirched) the same. However, fish tacos can be made from almost any fish, or even shrimp, and are a much more light, delicate and to me, summery take on a Mexican favorite. Sometimes tacos can really weigh you down; just the toppings alone - refried beans, sour cream, cheese (cheddar or cotija), salsa and more - can fill you up. And personally I hate to feel super full in the sweltering heat. Fish, white fish varieties especially, are lighter proteins to begin with and they don't need as much dressing up. Lemon juice, a dash of hot sauce (we're a devout Cholula family) and broccoli slaw do the trick!

The broccoli slaw is incredibly easy and only five ingredients. First, you need a bag of broccoli slaw mix; which may be the most ingenious food product in years. I love broccoli, but usually only find florets raw at salad bars or cocktail parties with ranch dip; so what happens to all of the raw " broccoli trees"? They are sliced into tiny shreds for broccoli slaw! And they have the most amazing texture - it's airy and weightless. When you bite through a broccoli tendril it's like no food texture I've ever felt! A little slaw goes a long way, especially when you're cooking for two, so start with half of the bag - it's easy to whip up more, if when seconds are needed.

Next, add a glob of mayonnaise, or  for a healthy sub stirred, plain Greek yogurt. This is all about consistency and texture. I like my slaw more on the veggie side - not the sauce-heavy-side. So I start with about a tablespoon of mayo, stir it in and see how well it coats. You really only want a light (almost non-existent) coating on the slaw to help all the components stick to each other - and to add that trademark bitter zing of mayo.

Add a squeeze of lemon juice (I start with a tsp.) and a handful of chopped dried cranberries and a handful of (shelled) sunflower seeds. This step lends itself well to pantry-panic. If you're out of cranberries, add raisins (PRO TIP: if they're particularly crusty and hard, soak them for about 3 minutes in warm water and dry on paper towels, they'll plump right up!); for the sunflower seeds - which we almost NEVER have - you can sub any nut. I used chopped pecans last night, but we've used walnuts before, too. The crunch is necessary!

It's that easy!

The flavors merry so well together. The broccoli itself has a very subtle flavor since it's cut into such small, airy pieces, so the other ingredients can really shine. Lemon juice brings an acidic brightness that pairs well with the mayonnaise and the cranberries pop the whole dish. Their signature tart sweetness livens your tastebuds; while the buttery, earthy nuttiness of the sunflower seeds grounds you again. All of these flavors are perfectly in sync and play well to the subtlety and butteriness of white fish.

Our fish tacos - rolled up; and a buffalo chicken tostada (more on that later in my Buffalo'd special)

For the other taco components last night, we used a whole wheat tortilla (flour and corn work too - but be advised, corn tortilla sizes are limited) and a Gorton's fish filet. I know we'd make Betty Draper proud with our use of breaded "fish sticks" - but you really could use any fresh or frozen fish. Grilled pollock, flounder and of course, catfish are great in these.

Easy Broccoli Side Dish

Being Southern, I'm a firm believer that all dinners that aren't pasta or soup need to have at least two veggie sides - thankfully, I've weaned the requisite bread component. With that, I'm always looking for unique, healthy sides that are quick, easy and inexpensive. Often, we use frozen vegetable steam packs which are relatively low calorie and have more nutritional value (and flavor) than canned veggies but I love to incorporate fresh vegetable options.

The side I made today is incredibly easy - as easy as the two-step butternut squash puree, off the beaten path and pretty tasty. 

The flavor you get is nutty and rich, without the calories of a thick cheese sauce and is so customizable to your flavor of hummus. I used "original" and added a little extra minced garlic, so I know a garlic flavor would be great, red pepper would add a little extra pop and pesto flavored could also be good. Lemon should be a required ingredient for any broccoli (or steamed) dish because it brings a remarkable brightness that pairs nicely with the creaminess of the hummus. 

And of course, it's good for you! Steamed broccoli has minimal calories and most hummus are pretty low-calorie as well. You can even take this up a level to super-homemade by making your own hummus - check out this link for a great hummus infographic - super clean eats! 

I served this warm with breaded chicken breast tenderloins and rosemary carrots but it could also be refrigerated and served cold like potato salad, which would make a for a very refreshing summer side dish. 

Pay close attention, because this recipe will be over before you know it. 

Creamy Broccoli 

Ingredients:

3- 3 1/2 c broccoli florets

1/2 c hummus (any flavor, I used Sabra's original) - add more to make thicker, creamier 

salt, pepper, lemon juice to taste

Method:

Prepare broccoli - you can boil it, roast it, grill or steam it. ( I steamed ours until it was bright green and just fork tender). Toss the broccoli with hummus, a pinch of salt and pepper and a quick spritz of lemon juice. Enjoy warm or cold. 

Butternut Squash Recipe #4

In the past month, I've been experimenting with butternut squash. I've made a winter minestrone soup; "funky pizza" with squash, gorgonzola, onions and walnuts; and a rich pasta dish. All of these dishes had deep, satisfying flavors and have been added to my regular recipe cookbook and have actually inspired other new dishes. I'd promised an additional dish, and finally, here it is - butternut squash puree.

I certainly appreciate and enjoy making meals like bouef bourgeninon that cook and stew for hours, layering complex flavors. However, I'm a realist and know that those sorts of dishes aren't feasible most nights; so I love quick, low-muss low-fuss dishes like all of these butternut squash recipes. This puree was the easiest recipe of the four and perhaps of the of easiest I know.

I don't even need to use my traditional format with a list of ingredients and methodology steps. It's just that simple!

Steam one packaged of pre-diced butternut squash (or half of a squash diced into 1" cubes) for 12-15 minutes, until fork tender. I used a new Biltmore Home steamer, but you could use a traditional steamer  or a colander over boiling water (do not use colored, painted colanders, the color will seep off - and yes, I've made pink cauliflower puree).

When tender, mash with 1 T unsalted butter with a pinch of salt and pepper. For a chunkier texture, you could mash by hand, however, I enjoy smooth purees and used my Ninja blender. At this step you could add several seasonings to suit your accompanying dishes. We were having pork chops with my dad's homemade "pig rub" seasoning, so I wanted to go in a savory route - and added a pinch of cayenne pepper for a little extra spice. However, I think this would be great with a tablespoon or so of honey - this would lean more towards a sweet potato flavor.

I use this exact method and recipe when I puree cauliflower. I adore mashed potatoes but using this recipe makes the most spectacular mock-mash ever. It's lower carbs and requires so much less dairy to create a creamy texture than a mashed russet would. Also, this is a great way to sneak cauliflower into your kids' (or father-in-law's) diet. It would also be a great recipe for celery root, yucca or almost any root vegetable that isn't super fiberous.

Butternut Squash: Two Ways

This week I was blessed with a trio of my favorite magazines in the mail: Food Network, Real Simple and Taste of Home. I pore over these - scrutinizing the facts, drooling over pictures and prioritizing recipes. With this new arsenal of ideas and our first real trip to the grocery store in months (wedding craziness = lots of low-maintenance dishes) I added three meal plans to our week involving butternut squash.

Only recently have I started experimenting with butternut squash (bns), with this yummy little soup here.

We enjoyed this winter veggie minestrone and I felt compelled to try more bns dishes, especially those that highlighted its flavor and texture more. This trio of  recipes turned out to be wonderful dishes that were full of a sweet, nuttiness that somewhat resembles that of a sweet potato or pumpkin but is still unique.

 However, my one lesson going from a soup made from pre-packaged, cubed bns to buying my own whole squash is that these things are bitches. I don't use that word lightly, I seriously thought the prepping of this thing was going to kill me. So be forewarned, that while the packages in the produce section are exponentially more expensive, they may be worth the extra investment, especially if you are not comfortable with your knife skills or don't have the proper tools in your home. 

Here are some tips that I've commandeered and corrected from an old Real Simple infographic:

1. Cut around 1/2" off of each ends of the squash using a heavy chef's knife or serrated knife - BE CAREFUL. 
2. Cut the squash between the large knob and the neck, then scoop out the fibers and seeds from the knob. If you have a grapefruit spoon, use it because the fibers are hard to get out. 
3. Peel using a STRONG vegetable peeler. If you're confident in your knife skills you may be able to use a knife to peel it. 
4. Slice each portion (knob and neck) in half lengthwise and then slice into the shapes/sizes needed.

Note: this isn't particularly easy, and please be careful with your fingers. The flesh of the squash is very hard and the peel is tough as well. 

Thankfully, I will be able to use one, 3+ pound bns for all of my recipes this week. I prepped to step 3 then would cut the specific amounts/cut styles for each dish. I stored the unused portion in an airtight container in the fridge and it held up really well (I highly recommend these plastic containers). 

Thus far into our week, we've only tried two recipes and I'll share them with you all now, with an update as soon as we try our bns puree with pork chops later into the week. 

Both of these recipes would be great options for a Meatless Monday and won't ruin your 2014 diet - each dish clocks in at less than 500 calories with whole grains, fresh produce and delicious cheeses. 

First, I made a butternut squash penne. I am a pasta-person - I love pasta dishes with complex layers that warm you up on a cold evening. Too often, however, such pasta dishes also weigh you down with heavy cream sauces stuffed with cheese. This dish features a sauce made only of the oils in which the veggies were cooked and pasta water - which certainly saves calories, but also adds a depth of flavor. 

This dish was also incredibly easy to prepare - bns prep aside - and would be easy for a weeknight meal. All of the vegetable cooking takes place while the pasta is cooking, so you're done within 15 minutes. If you're of the pre-prepping sort, cutting your veggies and storing them ahead of time will save you even more time!

The squash cooks down to be soft,without being mushy and caramelizes a little in the pan. It is sweet and nutty without being overpowering. The sauteed mushrooms compliment that sweetness with a creamy flavor and texture. Using a red onion adds a signature tangyness and spiciness that blends well with the red pepper flakes (it's even spicier in leftovers!). You could make this dish vegan - but I think the Parmesan adds necessary salt and the stringy cheese thrill that I associate with pasta. 

Butternut Squash Penne (adjusted to feed two)

Ingredients: 

6 oz. whole-wheat/multigrain penne (pick a variety with lines, they pick up sauce better)

1 T extra virgin olive oil

1 c. diced peeled butternut squash (about 4 oz.)

freshly ground pepper

6 oz. mushrooms, sliced

2 cloves garlic, minced

1/4 small red onion, minced

1/8 - 1/4 t red pepper flakes (to taste)

1/2 c shredded Parmesan cheese

1 T fresh oregano

Method:

Bring a large pot of salted water to a boil. Add the pasta and cook as the directed to al dente. When draining, reserve 1/2 c of the water. 

Meanwhile, heat 1/2 T olive oil in a large nonstick skillet over med-high heat. Add the squash, pinch of salt and pepper. Cook until tender and lightly golden brown - at least 5 minutes - tossing occasionally. Transfer to a dish and set aside. 

Add the remaining oil, mushrooms, with salt and pepper. Saute until the mushrooms are lightly browned - around 4 minutes. Add garlic, onion and red pepper flakes. Cook, stirring until the onion has softened. 

Add the pasta, squash and half of the reserved pasta water. Cook, stirring until warmed through. Stir in half of Parmesan, add additional water to loosen. Stir in oregano. Top with remaining cheese. 

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Secondly, I tried a dish that I described to Jordan only as "funky pizza." This pizza is quick and easy - another great option for weeknight dinners (and makes a wonderful breakfast). Pizzas are also wonderful dishes to make with kids. If you take care of the knife work, you can give them the chance to decorate their own pizza canvas. This recipe doesn't include any pre-cooking, so they can do it all! They'll take pride in what they've made and will eat it - veggies and funky cheese included. 

I am not afraid of bold flavor and I love things that resonate with an explosive combination of flavors. The salty, (for lack of a better word) funky Gorgonzola and the bold red onion is softened only slightly with the creamy bns. The rosemary comes through with a subtle woody, floral flavor and the crust is a perfect, neutral base. The walnuts could be left off for those with allergies, but if you can help it - leave them on. The contrasting textures and buttery flavor of the walnuts take this to the next level. 

 We paired ours with a simple salad of mixed greens, apple, onion, leftover Gorgonzola and Caesar dressing. But, it's good on its own and made a wonderful reheated breakfast. 

"Funky Pizza"

Ingredients:

1/3 c butternut squash (about 2 oz.) sliced thin

1 T olive oil

1/4 small red onion

1 t dried rosemary

raw pizza dough (I used a Pillsbury crust, you could use 3/4 pound dough if your grocer sells it - if you choose that option, stretch/roll it on a cornmeal dusted surface)

4 oz. Gorgonzola cheese (2/3 c crumbled)

1/2 c walnut pieces

Method:

Preheat oven to 450. Place dough on a baking sheet sprayed w. non-stick cooking spray. 

Toss the bns, rosemary and onion in a small bowl with olive oil. 

Crumble the cheese and sprinkle it evenly over the dough - leaving a a 1" perimeter. Scatter the bns and onions on top evenly. 

Bake until the cheese is melted and the crust is almost browned - around 11 minutes. Scatter the walnuts over the pizza and bake until lightly toasted - 2 minutes. 

Slice into 8 servings.

Skinny Baked Potato Soup

This recipe combines (at least) two of my favorite things: full-flavor soups with a healthier twist and freezer-friendly meals.

Both of these themes tie in well with this week's events. We're getting married in seven days (!!) and thus have been so busy that finding time to cook has been nearly impossible; and yet, for our bodies' sakes we need to take it easy on the fast food and eating-on-the go.

I was originally drawn to this dish because I love cauliflower and experimenting with it. It has such a wonderful texture and such a mild flavor that you can dress it up with almost anything you'd like, and make it taste decadent without compromising your figure. And in this recipe, you do just that. This soup is creamy and thick with all the flavor and wonderfully smooth texture of a loaded baked potato soup - and yet there's almost equal parts cauliflower to potato and not a drop of cream. With the right toppings, this meal could be not just meatless, but vegan! And before toppings, this soup is only 137 calories per serving (of which it makes ten).

This six-ingredient recipe (not including oil)  is incredibly inexpensive considering it makes ten servings - even assuming you keep nothing on hand other than oil or salt, it'd be less than $1/serving. I usually make a big pot on the weekend and serve us each a bowl for dinner and then freeze around three quarts of it for later.

I love freezer meals because they theoretically allow you to spend time cooking when you have it and then merely have to reheat a meal later when you're short on time. Admittedly, some frozen meals aren't worth the trouble - you have to thaw them days in advance, cover with foil, cook at this temperature then rotate and do "finishing" steps with crusts etc. But this soup is truly a breeze. I usually pull it from the freezer the morning I intend to serve it for dinner and leave it in the fridge. That evening, all I have to do is dump it in a pot and reheat. I also include a quick re-blending in the food processor or with the immersion blender just to make sure all of the ice crystals are broken up uniformly.

And as for the toppings - add anything you'd normally put on a loaded baked potato or cream of potato soup. I usually opt for a generous swirl of Cholula hot sauce, green onions and cheddar cheese; and bacon crumbles if we have them on hand (duh!). It would also be delicious with a little chili on top and some corn chips or by itself, too. And any little crunchy add on - like croutons, creates a dynamic texture. It's truly a blank canvas - it has rich, simple flavors like mashed potatoes, but could be built upon in any direction you'd like to venture.

If you're looking for a comfort food that won't spoil your new year's resolutions, an awesome alternative appetizer for your Super Bowl party or a great time saver for the work-week dinners, give this recipe a try. It's a winner.

Skinny Baked Potato Soup

Ingredients:

1 T olive oil

1 large onion, sliced

1 large stalk celery with leaves, roughly chopped

1 large clove garlic, minced

1/2 large head of cauliflower (6-8 c), stem removed and roughly chopped 

6 c starchy potatoes (like russets) peeled, roughly chopped (same size as cauliflower chunks)

5 c vegetable or chicken stock

1 1/4 t salt (more to taste)

Method:

In a large pot heat oil over medium heat. Add onions and lower heat slightly. Saute 5-6 minutes or until softened, but not fully transparent. Add celery and continue to cook for a few minutes until celery is softened. Add the garlic and cook for one minute. 

Add the cauliflower, potatoes and stock. Bring to a boil, reduce to simmer and cover. Cook for 15-20 minutes until potatoes and cauliflower are fork-tender. 

Remove from heat and cool slightly if using a blender. Use blender or immersion blender to blend the soup until as smooth as possible. You can add water or stock to thin out your soup as needed. 

Serve hot with loaded potato toppings like chives, green onions, cheese or bacon crumbles.