It has been a fun time being with this little guy. We live a ways away from him and so I don't get to spend too much time with him. He has been such a joy. He has been such a happy baby, and he's growing so incredibly fast. It has been a blessing having him in our family. He's a great little sleeper and such a joy.
On the other hand, we found out tonight that changes are happening on the work front. I have been doing loan processing for a company out of Roy, Utah. My boss came over today and told us that we will be making changes and that I will now be working for him, through another company. I hope that this makes things easier. One thing I will say for my boss, he went to bat for all of his loan officers so that none of us would lose our jobs. What a great guy. I will write more when I find out how this will impact me.
And last but not least, tonight I made an incredible recipe. It's called Roasted Cauliflower and Mushroom Soup. Even my husband ate 2 bowls of it. And he's not a mushroom soup guy. So I guess the recipe is a keeper. I got it from this website here. It was easy to make and made the house smell so good. Here is the recipe I hope you enjoy!
Creamy Roasted Cauliflower and
Mushroom Soup
Ingredients
- 1
head of cauliflower, cut into pieces
- 2
tbsp coconut oil
- 2-3
pieces of bacon (optional)
- 2
tbsp bacon grease, butter or coconut oil
- 1/4-1/2
cup white onion, diced
- 2
garlic cloves, minced
- 1
tsp fresh thyme or 3 tsp dried
- 8
oz mushrooms, sliced
- 1/4
cup white wine
- 3 cups homemade chicken broth (or canned) 3/4 cup full fat coconut milk 2 tbsp grass-fed butter (optional) sea salt and pepper
Cooking Steps
Place the pieces of
cauliflower in a bowl and coat with the 2 tablespoons of coconut oil. Place
single layer on a parchment lined cookie sheet and sprinkle with salt and
pepper and roast at 400 for 25-30 minutesCook the bacon in a skillet, reserve the grease, cut the bacon into pieces and set aside
Place the bacon grease, coconut oil or butter in a large sauce pan with the onion. Saute the onions until slightly browned
Add the garlic, thyme and mushrooms. Saute until the mushrooms are tender, about 5-10 minutes
Add the white wine and de-glaze the pan
Add the chicken broth and cauliflower and bring to a boil. Reduce heat to a simmer for 5 minutes
Place the soup, coconut milk and optional butter in a food processor or blender and combine until desired consistency
Salt and pepper to taste
Sprinkle the bacon pieces on top (optional)
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