We are in full, back to school frenzy-mode around here! There are three of us going this fall, Dallas to first grade, Max to preschool and me. I’m going to preschool too!
I’ll be Max’s teacher. Do you want to clap or cry for me? Both are appropriate. My husband keeps asking me if I’m sure I can handle 12 Max’s at once. Give me enough coffee and I can do anything!
So, I’m in the market for a 6 quart crockpot and not sure if I want the kind you can ground your beef in first, or if I’ll stick with the old-school type. On a side note, Dallas uses the term old-school now and I’m proud to say he uses it correctly. It’s kinda funny! I’ve been busy planning, prepping and transitioning from a full time stay-at-home, but never really stay at home mom to a mom who gets paid for working for someone else. See how carefully I worded that? I have been working plenty for the past six years, now I can finally get a little money out of it!
I was hoping to make this a triple recipe post and include Autumn Sausage Casserole, but that will have to wait. I only own so many pots. If you are planning your meals for the upcoming school rush, I would totally suggest you add these two family staples!
Sorry for the formatting of the first recipe, my Easy Recipe Plus program isn’t working well and hoping the company fixes it soon! Until then, I’m giving another program a shot. Also, I can’t get back in and edit the second recipe, for Cheesy Cauliflower Soup. It isn’t my recipe! It comes from Katie Workman’s cookbook, The Mom 100. Which is a staple around here too!
Before recipe time, can we just meme for a bit? I can’t laugh alone. (Even though I usually do).
- 1 Tbs. Kosher or coarse salt, plus more to taste
- 1 large head of Cauliflower (about 2 lbs.), cored and cut into 1″ pieces
- 2 Tbs. (1/4 stick) of unsalted butter
- 1 onion, chopped
- ½ tsp. minced garlic
- 2 Tbs. all-purpose flour
- ½ tsp. dried thyme or 1 big pinch of ground nutmeg
- 4 c. low-sodium chicken or vegetable broth
- 2 tsp. Dijon Mustard
- ⅛ tsp. cayenne, or a few shakes of Tobasco sauce or 1 squirt of Sriracha sauce (All optional)
- 1 cup. heavy cream or whole milk
- 1½ c. grated sharp cheddar cheese
- Freshly ground pepper
- Pour water to a depth of 1 inch into a large pot and bring to a boil over high heat. Add 1 Tbs. of slat and the cauliflower, cover the pot, reduce the heat to med-high, and let simmer until the cauliflower is tender. (about 7-9 minutes). Drain the cauliflower and set it aside.
- Melt the butter in the same pot over medium heat. Add the onion and cook, stirring frequently, until tender but not browned. (about 4 minutes) Add the garlic and cook until the garlic starts to turn golden and becomes fragrant. (1-2 minutes) Whisk in the flour and thyme or nutmeg and cook, whisking, until the flour starts to color, about 3 minutes.
- Gradually whisk in the broth, dijon mustard, and whatever spicy ingredient you are using. Let come to a simmer and cook until the liquid thickens slightly, about 5 minutes, then stir in the cook cauliflower. (the only change I made here is that I pureed the cauliflower in my blender BEFORE I added it to the pot – she does it in the next step, but I’m just saying what I did)
- At this point, you can transfer the soup to a blender or food processor (working in batches if necessary) and puree it or, better yet, use an immersion blender (this is what I used in this step) to puree right in the pot until smooth. Make the soup as smooth or chunky as you want. (I liked mine smooth!)
- Return the soup to the pot if necessary and reheat it over med-high heat. Add the cream or milk, and the cheddar cheese and stir until the cheese is melted and everything is hot, about 3 minutes. Don’t let the soup come to a boil or it might separate. Taste for seasoning, adding more salt or pepper to taste. (I added a little tiny bit of garlic powder here, just to get that garlic flavor a little higher).