Cauliflower Soup

Although the weather has yet to cooperate, tomorrow is October 1st, and that means ITS FALL!

Fall to me means:

-Pumpkins EVERYTHING! Lattes, scones, muffins, decorations, EVERYTHING!

-Scarves

-Soups

-Snuggles on the couch watching either A. When Harry Met Sally  B. Stepmom

-Crisp walks in the woods

-Halloween at all the thrift stores!

-Candy Corn and Carmel Apple Pops on my coffee table

-My two BFF’s Birthdays!

But this post is about soup, not fall, lets not get too excited now, it’s still in the 70’s this week (although there are signs of rain and 60’s ahead). And this soup was amazing!

Mr. Gaunt swears he hates Cauliflower, but in this household BEGGERS CANT BE CHOOSERS! You eat what I make you! No picky eaters! End of rant.

So I made Cauliflower Soup, and I made it so delicious that he ate it all up and loved it! He also had it for lunch two days in a row! Beat that picky eaters!

Ok the recipe (which I wont post on here because it’s the same thing) is from this blog CLICK HERE and I only made a few changes.

1. I hate cooked carrots, so buh-by. Instead I replaced the Carrots with a smaller head of Kale, which is the most amazing food on earth.

2. Right after the onions were sautéed I added diced Apple Chicken Sausage (that I get at Costco or Target)

3. I didn’t have any Parsley so I did Thyme and Basil. I also did a good shaking of Red Pepper Flakes (which belong in all soups)

4. I used Fat Free Milk and Sour Cream

5. I used 3 cups of Chicken stock and 4 cups of Vegan Beef Flavored Bullion Cube stock (because that’s what I had)

Other than that I followed it to a T! And it was Perfect! And could feed a family of four for two days, or a family of two for three days! Enjoy folks!

Oh and I kinda destroyed my lightbox and its getting dark so early these days so all my pictures suck. This weekend Mr. Gaunt and I will be building a new one for me.

Squash Pizza

Mr. Gaunt and I made pizza tonight. I skipped my weigh in because I don’t think I lost more than maybe a half pound. It’s fine, I maintained nicely all through Christmas, what more could I ask for? Anyways back to the Pizza, I posted earlier that I planned to make this squash pizza, but laughed out loud when I read they wanted me to cook the Butternut squash for an hour and also spend an hour caramelizing onions…ha! I wish I had that kind of time and motivation. So I adjusted things a bit to make them fit my time frame.

INGREDIENTS:
-Pre Made Whole Wheat Pizza Crust
-Minced Garlic
-Olive Oil
-1 small diced onion
-5-6 large Thyme Leaves
-1 Cup sliced Mushrooms
-2 Chicken Apple Sausages diced (optional, skip for Vegetarian)
-1/2 Cup 2% Mozzarella Cheese
-1/2 an Acorn Squash
-3-4 small red potatoes sliced
-2-3 Tablespoons Light Alfredo (or Olive Oil)

DIRECTIONS:

Preheat oven to 400

-Cut Acorn in half and scrape seeds and pulp out. Spray with Pam and sprinkle with garlic salt. Put in deep microwavable dish, add 2 or 3 tsp. water (just enough to make steam). Cover well with plastic wrap. Cook on high for 10 minutes.

-Saute Diced onions and Garlic in a large pan. Add Mushrooms. When mushrooms are soft add sausage. Saute it all until nice and brown and cooked. Turn burner off and sprinkle torn up Thyme Leaves on top, let sit.

– Slice Red Potatoes thin (best if you have a mandolin – Which I got for Christmas!)

-Spread Alfredo (or olive oil) onto Pizza Crust. Sprinkle lightly with cheese

-Dump The Onion Garlic Sausage mix evenly onto Pizza Crust

-Spread out raw Potato Slices evenly on top

-Scoop Out small clumps of the Acorn Squash and place evenly on top of the potatoes

-Sprinkle with Cheese.

Place in oven and cook for 15-20 minutes until cheese is golden. Let cool and serve. This is ABSOLUTELY the best pizza we have ever made! Everything was perfect! Oh and we Netflixed Mad Men and watched the first episode. The Feminist in me want to scream! Im going to give a few more episodes, people seem to love it.