Soup's On!
gQuotes
Smart & Funny Jews Edition: 2 Alberts and a Mel
My religion consists of a humble admiration of the illimitable superior spirit who reveals himself in the slight details we are able to perceive with our frail and feeble mind.
-Albert Einstein
-Albert Einstein
The important thing is not to stop questioning.
-Albert Einstein
-Albert Einstein
Tragedy is when I cut my finger. Comedy is when you walk into an open sewer and die.
-Mel Brooks
gPod
1. If I Die Young – The Band Perry
2. We’re All In This Together – OCMS
3. Emotional Rescue – The Rolling Stones
4. Shining Star – Earth, Wind & Fire
5. Rumble – Link Wray
6. May This Be Love – Jimi Hendrix
7. Chloe Dancer/Crown of Thorns – Mother Love Bone
8. Bad Reputation – Freedy Johnston
9. I Would Die 4 U – Prince
10. Wanna Be Startin’ Somethin’ – Michael Jackson
1. If I Die Young – The Band Perry
2. We’re All In This Together – OCMS
3. Emotional Rescue – The Rolling Stones
4. Shining Star – Earth, Wind & Fire
5. Rumble – Link Wray
6. May This Be Love – Jimi Hendrix
7. Chloe Dancer/Crown of Thorns – Mother Love Bone
8. Bad Reputation – Freedy Johnston
9. I Would Die 4 U – Prince
10. Wanna Be Startin’ Somethin’ – Michael Jackson
I’ve recently re-continued my Low-Carb/South Beach diet. I had some great success with it losing about 3olbs, and coming in 3rd place in a “Biggest Loser” competition at my office. While I didn’t gain all of it back, I gained enough back that I needed a fresh start. I’ve dropped about 10 lbs, but have a way to go before I’m really where I need to be. Part of my relapse/weight gain was because I did not make it a complete lifestyle choice, and instead chose “enjoy life” and all of its deliciousness. I will chalk it up to a lesson learned and I have rededicated myself to making better food choices. Along those lines something I have been trying to do is make 90-100% of my own food at home on a weekly basis. For a long time I have felt the need to make stuff from scratch for several reasons; 1) I know what’s going into every dish, 2) its cheaper, and 3) cooking is an enjoyable, creative, and relaxing hobby. The desire to cook from scratch also led me to my infamous challah baking frenzy, which is still not done for those of you who are yet to receive a New Year challah from me. I don’t like to toot my own horn, but I’m a pretty good cook…I really wouldn’t believe it if it weren’t for the occasional praise I get. I thought I would share this recipe which was produced out of trial and error, reading other recipes, and from my brain.
Cauliflower, Broccoli, and Leek Soup w/ Bacon Crispies
This version yields about 2 generous servings, but can easily be adjusted to make more.
½ Head of Cauliflower (Chopped Roughly)
½ Head of Broccoli (Chopped Roughly)
1 Leek (Sliced fairly fine…use the white part only)
2-3 Cloves of Garlic (minced)
2-4 Slices of Thick-Cut Applewood Smoked Bacon(Sliced into small bacon-bit sized pieces)
1 Tablespoon Olive Oil
½ Cup Cream (I used Low-Fat Heavy Whipping Cream, but use any variation)
1-2 cups Vegetable Stock (Chicken Stock can be used too)
Salt and Pepper to taste (not much salt is needed, the bacon takes care of that.)
1. In a big soup/pasta pot, heat the olive oil. (Temp should be on medium/medium-high)
2. Once hot add the bacon pieces.
3. Let the bacon get nice and crispy and all the delicious fat render out.
4. Remove the bacon crispies and reserve on a paper towel. (I started a big plate for reserved items because you will need to reserve some of the veggies too!)
5. Add the Garlic, Leeks, Cauliflower, and Broccoli to the olive oil/bacon fat.
6. Add some fresh cracked black pepper.
7. Cook the Veggies until you get some good color/caramelization, but not completely soft.
8. Remove about 1/8 – 1/4 of the veggies and reserve for later.
9. Add enough Vegetable Stock so it doesn’t quite cover the veggies.
10. Scrape all the caramelized goodness off the bottom of the pan and let the veggies cook until they are soft.
11. Once the veggies are soft, add the Cream.
12. Cook and stir mixture, remove from heat before the cream comes to a boil.
13. Add the entire mixture to a blender (can be done in batches) and blend in unti creamy smooth. (Salt can be added at this point if needed)
14. Pour the creamy, pale green soup in to bowls and top with the reserved veggies and bacon crispies!
15. ENJOY!!
½ Head of Broccoli (Chopped Roughly)
1 Leek (Sliced fairly fine…use the white part only)
2-3 Cloves of Garlic (minced)
2-4 Slices of Thick-Cut Applewood Smoked Bacon(Sliced into small bacon-bit sized pieces)
1 Tablespoon Olive Oil
½ Cup Cream (I used Low-Fat Heavy Whipping Cream, but use any variation)
1-2 cups Vegetable Stock (Chicken Stock can be used too)
Salt and Pepper to taste (not much salt is needed, the bacon takes care of that.)
1. In a big soup/pasta pot, heat the olive oil. (Temp should be on medium/medium-high)
2. Once hot add the bacon pieces.
3. Let the bacon get nice and crispy and all the delicious fat render out.
4. Remove the bacon crispies and reserve on a paper towel. (I started a big plate for reserved items because you will need to reserve some of the veggies too!)
5. Add the Garlic, Leeks, Cauliflower, and Broccoli to the olive oil/bacon fat.
6. Add some fresh cracked black pepper.
7. Cook the Veggies until you get some good color/caramelization, but not completely soft.
8. Remove about 1/8 – 1/4 of the veggies and reserve for later.
9. Add enough Vegetable Stock so it doesn’t quite cover the veggies.
10. Scrape all the caramelized goodness off the bottom of the pan and let the veggies cook until they are soft.
11. Once the veggies are soft, add the Cream.
12. Cook and stir mixture, remove from heat before the cream comes to a boil.
13. Add the entire mixture to a blender (can be done in batches) and blend in unti creamy smooth. (Salt can be added at this point if needed)
14. Pour the creamy, pale green soup in to bowls and top with the reserved veggies and bacon crispies!
15. ENJOY!!
