Cauliflower & Red Potatoes with Mustard and Goat Cheese

I made a pretty good side dish, so I thought that I would share it with you.

"What to do with you... what to do with you, Mr. Cauliflower?"

Cauliflower
Red Potatoes
Shallots
Dijon Mustard [2 Tablespoons]
Olive Oil [1 Tablespoon]
Salt & Pepper [to your taste]
Roast Seasoning [Dash]
Garlic Powder [to your taste]
Goat Cheese [Crumbles]

I tossed the potatoes and cauliflower with the mustard, olive oil, and seasonings. I put it in the oven at 400 degrees for about 40 minutes. After the first twenty minutes, I added the shallots (you can probably substitute with scallions). After the potatoes are tender and cooked through (and the cauliflower is roasted-crispy), add some goat cheese, toss it around with a tiny fork. Then, when serving, put some fresh, cool goat cheese crumbles.

Chicken Soup for the Sickly Soul

Just in time for being sick, I made some chicken soup earlier this week. My chicken soup is usually working with what I have on hand. Of course you can adapt it to what you have as well.

2 slices of chicken breast
Some rice with saffron seasoning (I measure with my hand)
3 medium carrots
1 large onion
Some celery
2-3 cloves of garlic
Tomato
Greek oregano
Garlic powder
Lowry’s salt
Pepper
Olive oil


POT: Do the mire poix shuffle: one tablespoon of olive oil to sautée onions, carrots, celery, and a hunky tablespoon of tomato paste after the veggies have sautéd a bit. Then add oregano, garlic powder, little bit of Lowry’s salt, and pepper. Add water on medium heat.

PAN: On a separate pan, I put sliced garlic with some olive oil until it lightly browns, take away the garlic and add it to the soup. Then use the remaining garlic olive oil to brown the chicken breast and cook it through. When rested, I strip the chicken and add it to the soup pot. Then I also add some rice with saffron seasoning (found at many stores) to the boiling pot of soup.

Back to POT: Add seasoning for appropriate taste. Also, in the last five minutes of cooking, add a diced tomato.

Bowl it up. Should make about 2 ½ quarts of soup or so.

I would have taken a picture but my camera has closed its shutter, fluttered, and died.