Bon Appetit!

Last night I made muffins from scratch...with all the good ingredients. No dairy, no sugar. 

Without tooting my own horn, they are delisioso!

Which makes me come to the following conclusion: cooking is fun and exciting IF making something fun!

I also made cauliflower ginger soup with all kinds of spices...turmeric, cayenne pepper, saffron and lots of ginger.

Actually, I will post the recipe at the end of the blog. I highly recommend this soup for cool nights, have a bowl and cozy up to that special someone. It's a good thing! ( Oh, Martha, thank you) Has a little kick but overall it's soothing and acts as a meal. Throw some croutons and you're good to go.

My experience last night was by imagination a relationship building with my new change. I was not only saying the ingredients out loud but feeling the flavours as they infused themselves into the dish. The caramelized onions and cauliflower revealed themselves as never before. The two main ingredients, the cauli and the onions are by no means fancy or in any way attractive so what's the catch. It's the process, the time taken to let the flavours marry one another, the ivory cauli slowly turning a golden amber, it's was like painting a canvas. The more flavours added the prettier the picture. While adding the 1/8 tsp of saffron and 1/2 tsp of cayenne my senses were awakened and my mind full of joy.

I was not only creating something good, but relaxing myself through the Joy of Cooking.

I've never been a "natural born cook" until now...I think. Perhaps I should have more than my husband's nice praises towards anything I cook as my back up before I jump to any conclusions.

But, judging by last night's hour and a half soup and muffin all from scratch success, I think I've got it and are getting it.

The boring fish on tin foil and in to broil for 15-20 mins is why cooking is dreaded. And who can forget the meat and potatoes. What fun is peeling 6 potatoes and loosing weight mashing them? And the meat, unwrap and plop in a pot at 350 for 2 hrs. Wake me when it's done. Who cares to do that, sure it's fast and simple but is that always the best. The joy comes from being a part of the process. Like with anything, if you are a part of it you are that much more connected in the end. We are always rushing around when it comes to dinner time, why not allow ourselves some time to simmer, stir, infuse. Enjoy the process. After last night, I'm all in.

In summary, any creative process feeds the mind, however one is fulfilled it's a beautiful process. One that I am embracing and constantly developing.

Dear readers,

If I had a bigger place, you all would surely be invited to a tasting. Promise!

 

here's the recipe:

INGREDIENTS

• 2 tablespoons olive oil
• 1 small head cauliflower, cut into large florets
• 1 large onion, cut into large
• 1 tablespoon butter ( I didn't use the butter)
• 1 pinch sugar ( no sugar either)
• 3 large garlic cloves, thickly sliced
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/8 teaspoon saffron threads
• 1/2 teaspoon cayenne pepper
• 3 cups chicken broth, homemade or from a carton or can
• 1 1/2 cups half-and-half (or whole milk) ( I used soy milk)
• Salt and freshly ground pepper, to taste

DIRECTIONS

1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. Add cauliflower, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. Add ginger, turmeric, saffron and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until cauliflower is tender, about 10 minutes.
6. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. 
7. Return to pan (or a soup pot); add enough milk, broth, ( I used soy milk and some water) so the mixture is soup like, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

As my initial muse would say " Bon Appetit"