Random Recipe Wednesday: Cauliflower Casserole

Let's talk about impulse purchases again.  The good thing about food is its short shelf life, meaning there's less chance to accumulate clutter.  Cookbooks, on the other hand, have a very long shelf life.  In fact, they spend most of their life on the shelf.  As my cookbook collection continues to grow I must be very careful about what I allow to live on my shelves.  A friend of mine recently introduced me to The New Moosewood Cookbook by Mollie Katzen.  She received it from her grandma as a wedding gift and has been enjoying it ever since.  I was immediately drawn in by the unique recipes and new ideas.  However, I was determined that no matter how much I wanted to finish reading it, I wouldn't go home and impulse buy a copy. (Why yes, I do read cookbooks like books, thanks for asking.)

In order to delay my purchase I decided to first check out a copy from the library and see if it was truly shelf-worthy.  After paging through and noting numerous recipes I couldn't wait to try, I was on the verge of a decision.  Is this cookbook really unique and inspiring enough to deserve a spot on my shelf?  While teetering on the edge of this decision, I found a used copy at a second hand store.  You may remember I'm a sucker for a good deal.

Tuesday's Twist: Sweet Potato and Squash Soup with Citrus and Sage

Tuesday's Twist:  A basic recipe with a fun twist.  In other words, just another excuse for me to play around with weird recipes I've been dying to try.

The great debate over creamy vs. crunchy peanut butter is a cousin to the soup conundrum.  Generally I prefer a chunky soup with a variety of textures, but one sip of this silky smooth soup and had me swooning for another spoonful.  Now that I've mentioned peanut butter and used far too much alliteration let's begin.  I'll start by warning you that I was in a terribly indecisive mood while planning this pot of winter warmth.  You know, the kind of mood where I just want to add everything instead of keeping it simple.  Yeah, too many options and I get carried away.

A spoonful of creamy velvet was the one thing I was sure about here.  But our soup must be silky soft without using heavy cream.  Enter two secret ingredients, cauliflower and Greek yogurt.  After making a version of this cream-free cream of mushroom soup, I was sold on using cauliflower and Greek yogurt for a thick and creamy, ultra-smooth soup with extra protein but without the fat.  Lately there's been multiple versions of baked potato soup using the cauliflower trick for low-carb creaminess.  If it works with potato soup, why not sweet potato?

Weird Recipe Wednesday: Pumpkin Wild Rice Salad

Weird Recipe Wednesday: Because some recipes are so weird I just HAVE to try them.  My curiosity always gets the better of me.

This warm autumn salad is packed with fall flavors.  Loaded with healthy ingredients this cozy side boasts a delicate balance between sweet and savory.  Caramelized onions and roasted cauliflower blend with the nuttiness of wild rice.  Sweet, delicate pumpkin notes mingle with crisp apples, soft raisins and a subtle hint of warm cinnamon.