What's Cooking?

The weather has changed, and last week it was time to fully break-out the fall favorites.

We busted out the slow-cooker and tried Slow Cooker Lasagna from Betty Crocker. It turned out much better than I expected. I think we would make it again but would liven up the sauce a little. It was pretty bland.

Soup Sunday brought a new recipe to try: Roast Cauliflower and Cheddar Soup. We splurged on a super delicious aged white cheddar from Costco and it was totally worth it. Our picture sucked of this because it just turned out like white on white, so here is the professional photo that I am borrowing..

Ingredients

1 small head cauliflower, cut into florets
2 tablespoons oil
salt and pepper to taste
1 tablespoon oil
1 medium onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
3 cups vegetable broth
1 1/2 cups aged white cheddar, shredded
1 cup milk or cream
salt and pepper to taste

Directions
1.Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
2.Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
3.Heat the oil in a large sauce pan over medium heat.
4.Add the onion and saute until tender, about 5-7 minutes.
5.Add the garlic and thyme and saute until fragrant, about a minute.
6.Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
7.Puree the soup until it reaches your desired consistency with a stick blender.
8.Mix in the cheese, let it melt and season with salt and pepper.
9.Mix in the milk and remove from heat.

Try the soup and tell me what you think!
Our Standby Staple this week was Taco Salads...such a great way to get rid of a ton of veg, and super quick so I can make it on a night that Nate has class!