Monday, April 19, 2010

Recipe: More Baking With Whey

Sunday evening's dinner was Curried Cauliflower Soup with Spiced Chickpeas. This soup is flavourful, filling, low in calories but high in antioxidants and takes on a lovely yellow hue. I have made this soup a few times now and anyone who has had the pleasure to eat it has absolutely loved it.

I love eating corn bread with thick soups and chili. Because of it's subtle and nutty flavour, it is a perfect accompaniment to anything spicy. Naturally, I had to use whey as a replacement for milk!

The best cornmeal

The dry ingredients

The wet ingredients

Need one cup of whey

Mixing the dry ingredients with the wet

The finished product: it was a mad dash to get everything to the dinner table that I forgot to take a picture of the cornbread before I cut into it!

My serving of cornbread - don't forget the butter

Cornbread recipe
1 cup of whole grain cornmeal
1 cup of white flour
1/2 tsp of salt
4 tsp of baking powder
1 egg
1 cup of whey
1/4 cup of butter

1. Preheat oven to 425F
2. Mix the dry ingredients together in a bowl
3. In a separate bowl, whisk egg, add whey and butter
4. Add wet ingredients to the dry ingredients and mix for 1 minute. Do NOT over mix
5. Bake in a greased square pan (8 inch) for 20-25 minutes 

Now pictures of the soup!

My favourite part of making soup, basic sofrito: onions, carrots and celery

Adding the star of the show - cauliflower

Something is missing.....

...the chickpeas, now I am ready to eat

Curried Cauliflower Soup with Spiced Chickpeas recipe

The Soup
2 tbsp of olive oil
1 cup of sweet onion
1/2 cup of carrots
1/2 cup of celery
11/2 tsp ground turmeric
11/2 tsp ground cardamom
11/2 tsp ground coriander
Pinch of crushed red pepper flakes
3 cloves of garlic
1 head of cauliflower, roughly chopped
1 tbsp Dijon mustard
4 cups of chicken-stock
1 lemon freshly squeezed
Salt and pepper to taste

1. Heat olive oil in large soup pan and add onion, carrots and celery plus the pinch of crushed red pepper flakes. Cook until softened about 2-3 minutes. Add turmeric, cardamom and coriander and stir for a minute.
2. Add garlic, cauliflower, chicken-stock, Dijon and 2 cups of water. Stir well and bring to boil. Once the soup is boiling, reduce heat to simmer and cook for 1 hour. You will know the soup is ready when the cauliflower becomes soft and tender.
3. Use a hand-held mixer, a blender or food processor to blend the soup. Once the soup has been blended, add the juice of one freshly squeezed lemon, salt and pepper and stir.
4. Ladle into soup bowls and add 2 tablespoons of Spiced Chickpeas.

The Spiced Chickpeas
1 cup of canned chickpeas
1/2 tsp of coriander
1/2 tsp of turmeric
Pinch of crushed red pepper flakes
1 tbsp of freshly grated ginger
1 tbsp of olive oil
1/2 freshly squeezed lemon
1/4 cup of cilantro finely chopped
Salt and pepper to taste

Mix first 8 ingredients together in a bowl and season with salt and pepper to taste. Add 2 tablespoons of Spiced Chickpeas for each bowl of Curried Cauliflower soup.


1 comment:

  1. Thanks for the whey cornbread recipe! It's the only one I've found.

    I subbed lard for butter and soft whole wheat for white flour, and they came out a bit dry. Next time I might add a bit more whey and some sweetener.