Sweet Potato Black Bean Enchiladas

1/2 cup minced red onion 
2 cloves garlic, minced
1 poblano chile, seeded and chopped
1 tsp ground cumin
1/2 tsp ancho chile powder
8 corn tortillas
1 (15-oz) can black beans, rinsed and drained 
1 1/2 cups leftover roasted sweet potato, cubed (or 1 raw, peeled & diced)
2 ounces cream cheese 
6-8 ounces pepper jack cheese, half cut into sticks, half grated
1 jar Trader Joe's enchilada sauce 

Saute onion, garlic and poblano in a little oil until softened. Add spices. 

Meanwhile, cook tortillas in a bit of oil for a few seconds on each side until coated and pliable. Set aside. 

Add black beans and sweet potato to onion-chile mixture. When heated through, add cream cheese. Stir to melt and incorporate. 

Pour 1/3 to 1/2 cup enchilada sauce in bottom of 9x12 pan. Tilt to spread evenly.

Assemble tortillas: lay one stick of cheese lengthwise in a corn tortilla, top with filling, roll to seal, and place seam side down in prepared pan. Repeat with remaining tortillas. Top with remaining enchilada sauce. 

Bake covered at 375 for 25-30 minutes or until bubbly. Top with shredded cheese and bake uncovered 5-10 minutes or until cheese is melted and beginning to brown. 

South Indian Kathirikkai

This spicy, tangy curry is delicious with just plain rice. It's a bit of a pain to make, but well worth the effort. 

1/2 c dessicated unsweetened coconut
2 tsp coconut oil
2 tsp chana dal
4 red chiles
1 Tbsp coriander seeds
2 tsp urid dal
1 tsp cumin seeds
1/2 tsp asafetida
1 tsp tamarind concentrate
3/4 tsp salt
2/3 c water, or as needed
1 pound Indian eggplants (about 15 small eggplants)
2 Tbsp coconut oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 sprig curry leaves

In a large, heavy skillet over medium heat, dry-roast coconut until golden brown. Remove coconut to work bowl of a Magic Bullet style food processor. Increase heat to medium-high. Add 2 tsp coconut oil; when oil shimmers, add chana dal and red chiles. When dal begins to brown, add coriander, urid dal, cumin seed and asafetida. When urid dal is golden brown, remove mixture from heat. Scrape into food processor. Blend until powdery. Add tamarind concentrate, salt and water; blend into a uniform paste. Set aside.

Cut the stem of each eggplant as short as possible. Cut each eggplant in quarters lengthwise to the stem; do not remove stem. Stuff each eggplant with spice paste. Reserve any remaining paste.

Heat 2 Tbsp coconut oil in the same heavy skillet. When it shimmers, add mustard and cumin seed. Cover quickly; when popping subsides, add curry leaves. When crackling subsides, lower heat to medium-low and add eggplants in a single layer. Stir gently to coat with oil. Sprinkle leftover stuffing, if any, over eggplants.

Add 1 cup water, cover and simmer for 15 minutes, or until eggplants are tender. Remove lid and cook a few more minutes, stirring only gently as necessary. Serve hot with rice.

Kerala-Style Drumstick Curry

3-4 drumsticks, ends removed, cut into 3" lengths (about 20 lengths drumstick pods)
1/2 tsp turmeric powder
1 cup dried shredded coconut
2 1/4 tsp cumin seeds
2 serrano chiles, cut into chunks
2 Roma tomatoes, diced
2 tsp coconut oil
1 tsp black mustard seeds
2 dried red chiles
1 sprig curry leaves

Boil drumsticks with turmeric in salted water to cover for 10 minutes. Remove from heat. Drain water, leaving drumsticks in pot. Let water cool slightly before proceeding.

Combine grated coconut, cumin seeds and green chiles. In a bullet blender, grind to a smooth paste with 1 cup reserved water. Add to drumsticks, using any leftover water to rinse bullet blender (and adding that rinse water to drumsticks). Simmer 5-6 minutes. Add tomatoes; simmer an additional 2 minutes.

While drumsticks simmer the final 2 minutes, temper mustard seeds, chiles and curry leaves in coconut oil. Pour atop drumsticks. Serve with rice and dry side dishes. Serves 4.

North Indian Okra Curry

This North Indian-style dry curry tastes great with chapatis.

3 Tbsp sunflower oil, divided
1 pound small okra, ends removed, cut in 1/2" slices
1/2 yellow onion, chopped, to yield about 3/4 cup
2 tsp freshly grated ginger
3 cloves garlic, minced very finely
1 large tomato, chopped, to yield about 1 cup
2 tsp coriander powder
1 tsp Kashmiri red chilli powder
1 tsp turmeric powder
1 tsp amchur (green mango powder)
1 tsp salt, or to taste
1/2 tsp cayenne, or to taste
2 Tbsp chopped cilantro

Heat 2 Tbsp oil in a large skillet. Add okra in a single layer, cut sides down. Cook for about 3 minutes on each side, or until soft but still bright green. (Cooking the cut sides helps dry out the okra.) Remove to a serving dish; set aside.

Heat 1 Tbsp oil in the same skillet. Add onions; cook until translucent. Add ginger and garlic. When fragrant, add tomatoes. Cook until tomatoes begin to fall apart, at least 5 minutes. Add a tablespoon or two of water if it starts drying out. Stir in spices; when incorporated, add okra back to skillet. Cook, stirring, until well mixed and fragrant, about 2 minutes. Top with chopped cilantro. Serves 6.

Gnocchi with Roasted Fall Vegetables and Cream Sauce

If you don't eat meat, simply omit and proceed with the remainder of the recipe as written. 

1 lb Brussels sprouts, halved (about 4 cups)
1 lb butternut squash, peeled and cubed (about 4 cups)
1 lb parsnips, peeled and chunked (about 3 cups)
1/2 lb cauliflower, cut into florets (about 2 cups)
1 lb Italian-style chicken sausage
1 Tbsp olive oil
1 lb gnocchi
1 c cream
3/4 c grated Romano cheese

Toss vegetables in olive oil. Sprinkle with salt. Roast in 400-degree oven for 25 minutes or until browned. Set aside.

While vegetables roast, crumble sausage into a large skillet with oil. Fry until browned. Remove sausage. Add olive oil if needed to make 1 Tbsp fat. Fry gnocchi, tossing to coat with oil, until browned. Add roasted vegetables, cream and cheese, stirring to combine and heat through. Add salt and pepper to taste. Serves 6. 

Palak Paneer

2 Tbsp mild-flavored oil
1 tsp turmeric
1 tsp salt
1/2 tsp cayenne
14 ozs frozen paneer, thawed
1 Tbsp coconut oil
1 onion, diced
4 cloves garlic, minced
1 Tbsp grated ginger root
1 serrano chile, seeded and minced
16 ozs frozen chopped spinach, thawed
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp garam masala
Salt to taste
2 Tbsp lemon juice
3 Tbsp half-and-half (or coconut milk)

Combine oil, turmeric, salt and cayenne in a medium bowl. Cut paneer into cubes. Toss gently with oil-spice mixture. Let stand.

In a large skillet, cook onion, garlic, ginger and chile in coconut oil over medium heat. Cook until browned, about 15 minutes. Add coriander, cumin and garam masala. Cook until fragrant, 3-5 minutes.

While onion cooks, puree spinach in Magic Bullet or food processor until smooth. Once onion is cooked and spices are added, stir spinach in. Add salt, lemon juice and half-and-half. Stir to warm through, then correct seasonings. Serves 4.

Creamy Cauliflower Roasted Red Pepper Soup

4 red bell peppers, halved and seeded
1 head cauliflower, separated into florets
8 large cloves garlic, peeled, bases removed
2 Tbsp olive oil, divided
1 c onion, diced
1/4 tsp thyme
4 c broth
1/2 c light cream
1/2 tsp smoked paprika
Salt to taste

Roast peppers under broiler. Cover; let stand 20 minutes.

While peppers stand, toss cauliflower and garlic with 1 Tbsp oil. Roast in oven 15 minutes or until softened and a bit brown.

Saute onion in remaining 1 Tbsp oil until softened and a bit brown. Add thyme; saute until fragrant.

Remove all vegetables to blender. Puree.

Return puree to stock pot. Add broth and cream to achieve desired consistency. Stir in cream. Salt to taste. Serves 4.

Sesame Noodles with Vegetables

Make this with hot, freshly cooked noodles so they soak up the sauce. After that point, it can be served hot, at room temperature, or cold. I like it with salmon on the side (marinated in a mixture of soy sauce, Sriracha and sesame oil, then broiled or grilled), but it would also be good with chicken, strips of omelet, or any leftover protein. 

14 ozs (1 box) Barilla Plus thin spaghetti
1/4 c soy sauce
3 cloves garlic, minced
2 Tbsp grated fresh ginger root
2 Tbsp rice vinegar
1 Tbsp toasted sesame oil
1 1/2 tsp Sriracha

1/4 tsp finely ground black pepper

3 scallions, sliced

1/2 bunch cilantro, minced (to make 3/4 to 1 c)

3 c thinly sliced cabbage

1 carrot, peeled and grated

1/2 red bell pepper, sliced, slices cut on bias

2-3 Tbsp sesame seeds

Put pasta to boil in a large pot of salted water. While pasta cooks, stir together soy sauce, garlic, ginger, rice vinegar, sesame oil, Sriracha and black pepper. 

When pasta is finished cooking, drain well, then toss with sauce. Mix in scallions, cilantro, cabbage, carrot and bell pepper. Top with sesame seeds. Serves 8.

Southwestern Black Bean Salad

2 cloves garlic
1 c loosely packed cilantro leaves
1/2 c plain Greek yogurt
juice of 1 lime, more to taste
2 Tbsp olive oil
1 Tbsp honey
3/4 tsp cumin
1/8 tsp salt
1 can black beans, rinsed and drained
1 large red bell pepper
1 pint grape tomatoes
2 cups corn (fresh or frozen, thawed)
5 scallions, sliced
1 avocado, diced (optional)

Place garlic in the work bowl of a small food processor. Pulse to chop. Add cilantro, Greek yogurt, lime juice, olive oil, honey, cumin and salt. Puree until smooth. Set aside.

In a large bowl, combine black beans, red bell pepper, tomatoes, corn and scallions. Drizzle with dressing to taste; stir to mix. Fold in avocado. Serve over romaine lettuce (tossed with remaining dressing) or scoop with corn chips. 

Broccoli Cheddar Soup

My girls love this dish! I always make a big pot of it so I can send the leftovers for lunch the next day in their thermoses. Use the sharpest cheddar you can find: the soup doesn't use that much of it, so a strong flavor is important. 

1 1/2 lbs broccoli1 Tbsp ghee or butter
1 Tbsp extra-virgin olive oil
1 c diced yellow onion 
3/4 c diced celery

3 cloves garlic, minced

6 c broth1/4 teaspoon freshly ground black pepper 
1/3 to 1/2 c heavy cream, to taste
6 ozs extra-sharp cheddar cheese, shredded 
Salt and freshly ground pepper to taste

Separate stems and florets of broccoli. Coarsely chop stems. Set aside 2 cups of "pretty" florets; coarsely chop the remainder, keeping it separate from both stems and "pretty" florets.

Heat ghee and oil in a large pot. Add onion; when it softens, add garlic and celery. Saute a few minutes, until onions are fully cooked and just beginning to brown. Add broccoli stems. 

Cover with broth; stir, scraping to lift browned bits off bottom of pot. Bring to a boil; cook a few minutes, then add coarsely chopped florets. Cook 5-8 minutes. If not all broccoli is submerged in liquid, cover pot. 

When broccoli is tender, remove pot from heat. Use immersion blender to puree contents of pot. 

Place pot back on very low heat; add cream and reserved "pretty" broccoli florets. Cook 3 minutes, until florets are just tender. Add cheese, stirring until melted. Taste and correct seasonings with salt and pepper. Serves 6-8 as a main course. 

Vegetarian Udon Soup

This traditional Japanese dish is enriched by the addition of an egg boiled until the yolk is mostly solid. When cut in half, most of the yolk stays with the egg, but a tiny bit stays behind to flavor the broth. If you are not vegetarian, you may include shreds or cubes of cooked chicken, another traditional addition.

4 eggs
1 Tbsp rice bran or other high-heat oil
1 c yellow onion, sliced, slices cut in thirds
12 ozs mushrooms (I used a mixture of cremini and shiitake)
10 c water
2-3 Tbsp broth concentrate (I used Better than Bouillon No Chicken Base), to taste
1 Tbsp grated ginger, more to taste
2-3 Tbsp soy sauce, to taste
2 tsp toasted sesame oil
3 c Napa cabbage, shredded
2 c carrots, sliced on bias
8 ozs prepared frozen potstickers or dumplings
1/2 c pre-roasted asparagus, cut in 1" pieces (optional)
12 ozs fresh udon noodles
3 scallions, sliced

Bring a small pot of water to a boil. Cook eggs 6 minutes at a simmer. Remove from heat with slotted spoon; run under cold water until just cool enough to handle. Peel; place 1 egg in each of 4 soup bowls.

While eggs cook, heat large heavy-bottomed soup pot over medium-high heat until hot. Add oil and onion; cook until onions are softened with brown edges. Push onions to side; add as many mushrooms as will fit in a single layer. Cook without stirring until mushrooms begin to give up their liquid, then stir and push to side of pot. Repeat until all mushrooms are cooked.

Add a bit of water to pot. Stir vigorously to bring up browned bits. Add remaining water, broth concentrate, ginger, soy sauce and sesame oil. When mixture comes to a boil, add cabbage, carrots, dumplings and udon noodles, according to the time it takes them to cook until just tender-crisp. Refer to dumpling and noodle packages for timings. (My soup was done in less than 5 minutes from this point.)

When soup is done, use slotted spoon and tongs to transfer dumplings and noodles to bowls with eggs. Ladle broth atop this. Sprinkle soup with scallions. Serve with chopsticks and a spoon; pass sesame oil, black pepper grinder, and Sriracha at the table.

Roasted Tomatillo Salsa

This salsa is very easy to make, and puts anything from a jar to shame. My 10-year-old was eating it with a spoon!

1 1/2 lbs tomatillos, husked and washed
2 poblano chiles, cut in half, seeded
2 serrano chiles, cut in half, seeded
Juice of 1 lime
1/2 tsp each cumin and salt
1/4 c white onion, minced
a few sprigs cilantro, stemmed, finely chopped

Broil tomatillos and chiles on a rimmed baking sheet until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cover side of sheet with chiles with a kitchen towel; let cool. Remove and discard blackened skins from chiles. Transfer remainder to a food processor, including juice on baking sheet. Process to a coarse puree. Scoop into a serving dish. Stir in onions and cilantro. Season to taste with cumin, salt and lime juice.

Christmas Morning Strata

This breakfast casserole comes together easily the night before. In fact, not only can you put it together in advance, you are supposed to! In the morning, remove it from the refrigerator and preheat the oven. Then take a quick break from presents to pop it in to bake. Right around the time your family frenzy slows down, and people start asking what's for breakfast, it will be ready.

1 Tbsp each butter and olive oil
1 onion, finely diced
1 pound cremini mushrooms, sliced1 large bunch kale, stems removed, cut in chiffonade
6 c stale sourdough bread, cut in 1" cubes
8 eggs2 c milk
1 tsp salt
1/2 tsp freshly ground black pepper
2 c shredded Italian cheese blend (mine has mozzarella, asiago, fontina and provolone)
1/2 c shredded Pecorino Romano or other hard Italian grating cheese

Butter a 9"x13" or deep 10"x10" casserole dish. Set aside.

In a large skillet, heat butter and oil over medium-high heat. Saute onion until softened and beginning to brown, about 5 minutes. Remove to a large (5-quart) bowl. Add mushrooms in batches; cook in a single layer until beginning to give up their liquid, then stir. Remove to bowl. Add 3 tablespoons water; stir to bring up browned bits. When water boils, add kale; cover skillet and cook until wilted. Remove kale to a cutting board; finely chop. Add to bowl along with bread cubes.

In a separate bowl, beat eggs. Add milk; whisk to combine. Season with salt and pepper. Pour over bread-vegetable mixture. Layer ingredients in casserole dish as follows: 1/3 of bread-egg mixture, 1/2 of Italian cheese blend, 1/3 of bread-egg mixture, other 1/2 of Italian cheese blend, final 1/3 of bread-egg mixture, top with Romano. Cover with foil; refrigerate 8 hours or overnight to allow bread to soak up custard.

In the morning, preheat oven to 350. Remove casserole from refrigerator; let stand 30 minutes to allow to come to room temperature. (Reserve foil.) Bake uncovered for 45 minutes, until nicely browned, then cover and bake an additional 20 minutes or until cooked through in the middle. Remove from oven; let stand 5 minutes before serving. Serves 6 to 8.

South Indian Okra Kootu

Okra is my family's favorite vegetable, and at no time more so than the dog days of summer when farmer's markets burst with an abundance of the small tender pods. This mild curry contains dal for protein and heft, and can stand alone with some rice and yogurt as a satisfying hot-weather meal.

1 pound small okra, ends trimmed, cut into 3/4" pieces (3-4 cups of pieces)
6 Tbsp moong dal
2 tsp rice bran or other high-heat oil3 red chiles, or to taste
2 tsp bengal gram dal
1 tsp black peppercorns
2 tsp urid dal
healthy pinch asafetida
4 Tbsp shredded dried coconut
2 tsp Sucanat (or jaggery)
1 1/4 tsp salt
2 Tbsp rice bran or other high-heat oil
1 tsp black mustard seed
2 tsp tamarind concentrate
1 Roma tomato, chopped, or a handful of cherry tomatoes, halved
3 Tbsp chopped cilantro

Cut okra into small pieces. Set aside.

Boil moong dal in a partially covered pot with 2 cups water until softened and beginning to break down, about 20 minutes.

In a small saucepan, heat 2 tsp rice bran oil over medium-high heat. When oil shimmers, add red chiles. When one side is brown, flip the chiles. Add bengal gram dal, stirring to coat with oil. When dal is beginning to brown, add urid dal, peppercorns and asafetida. Be cautious; peppercorns may burst. When urid dal is beginning to brown, add coconut. Stir just until beginning to brown; remove from heat. Scrape browned spices into a small blender jar; process with up to 4 Tbsp water until smooth.

In a large saucepan, heat 2 Tbsp oil over medium-high heat. When it shimmers, add mustard seed; quickly cover. When seeds stop popping, add okra. Cook, stirring, until okra is no longer sticky and has browned in places but is still bright green, about 8 minutes.

Add 1 1/2 cups water, spice paste, salt, and jaggery. Boil 5-10 minutes, or until okra is soft. When dal is cooked, add it to the kootu, stirring well. Taste and adjust seasonings. Remove from heat; add tomatoes and cilantro. Serve with pongal or basmati rice.

Cilantro Peanut Slaw

This recipe is based on something delicious I saw on a friend's plate at a southern California restaurant. Take care to sliver the cabbage as thin as you can; it makes a difference.

1 1/2 Tbsp unseasoned rice vinegar
1 Tbsp honey
2 tsp toasted sesame oil
2 tsp soy sauce
4 drops lime oil (optional)
1 tsp chili-garlic paste
1 Tbsp canola oil

liberal grindings of freshly cracked black pepper
1/2 small head green cabbage, very finely slivered
1/4 small head red cabbage, very finely slivered
1 carrot, peeled and grated
1/2 bunch (1/2 to 2/3 cup) scallions, very thinly sliced
1/2 large bunch (1/2 to 3/4 cup) cilantro, minced
1 cup peanuts or cashews, chopped

Stir together vinegar, honey, sesame oil, soy sauce, lime oil, chili-garlic paste and pepper until thoroughly incorporated. Stir in canola oil, whisking to combine. Set aside.

Toss together cabbages, scallions, carrots and cilantro. Add nuts. Toss with dressing and serve.

Roasted Chile Frittata with Hash Brown Crust

I roasted several big trays of bell peppers and poblano chiles earlier in the week, making tonight's dinner very easy.

3 c peeled and shredded leftover baked potatoes
olive oil spray
salt
2 tsp olive oil
1 c chopped onion
3 cloves garlic, minced
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp crushed dried oregano
salt and pepper
1 roasted bell pepper, chopped
1 roasted poblano pepper, chopped
2 ozs cotija cheese
3 slices veggie bacon, crumbled
4 eggs
1/2 c milk

Preheat oven to 425.

Spray a 9" pie pan with cooking spray. Press potatoes into pan and up sides to make a crust. Spray again with cooking spray; sprinkle with salt. Bake 15-20 minutes or until beginning to brown.

Meanwhile, saute onion and garlic in olive oil until softened. Add spices; saute until fragrant, about 2 minutes. Stir in bell peppers; remove from heat. In a separate bowl, beat eggs and milk together. Set aside.

Sprinkle cheese over baked crust. Top with bacon, then sauteed vegetables. Pour egg-milk mixture atop. Reduce heat to 375; bake 20-25 minutes or until set and beginning to brown.

Cabbage Paruppu Dry Curry

Today was one of those days when I looked bleakly into the fridge and thought to myself, "All I have in here is a head of cabbage!" Fortunately, the rest of this dish comes together with pantry staples, meaning we added a few whole wheat tortillas and ate very well.

1 1/4 c water
3/4 c toor dal
1/2 tsp turmeric
1 small head cabbage, chopped
1 1/2 tsp oil
1 tsp mustard seeds
2 tsp urid dal
1/2 tsp crushed red pepper
5-6 fresh curry leaves
2 Tbsp unsweetened dried coconut

Bring water to a boil in a small saucepan. Add turmeric, stirring to dissolve, then dal. Return to a boil, then simmer covered on LOW for 20 minutes, or until the dal is cooked through, but still firm, and all water is absorbed.

Meanwhile, place cabbage in a medium saucepan with 2 Tbsp water and salt to taste. Cover and cook 15 minutes or until cabbage is tender but not soggy. Drain off any excess water.

Heat oil over high heat in a large skillet. When hot, add mustard seeds. When they pop, add urid dal and crushed red pepper. When the dal turns golden, add curry leaves and cooked dal. Reduce heat to medium-high; fry for 2-3 minutes. Add cooked cabbage and coconut; cook until all the water has evaporated. Serves 4.

Spaghetti with Kale, Garlic and Pecorino

A lovely winter dish suitable for all ages. The kale cooks up so mild and tender that even veggie-haters (like my youngest, who refuses to touch most dishes containing greens) will gobble this up. 

If you feel like gilding the lily, pine nuts, Kalamata olives and feta cheese make excellent additions. Bring the dish through to the spring season by adding halved heirloom cherry tomatoes.

3 Tbsp olive oil
1/2 tsp crushed red chiles (to taste)
3 large cloves garlic, finely chopped to yield 1 1/2 to 2 Tbsp
1 large bunch kale, stemmed and chiffonaded to yield 6 to 8 cups leaves
10 ounces Barilla Plus spaghetti
1/2 cup chiffonaded basil leaves
1/2 cup grated Pecorino Romano cheese, plus more for passing at the table
Salt and pepper

Cook pasta according to package directions. Drain.

While pasta cooks, heat olive oil over low heat in a large saute pan. Add garlic and crushed red chiles. Cook 5 minutes or until garlic is soft and mixture is very fragrant.

Add kale; stir to mix, then cover and cook 2-3 minutes or until wilted. Add pasta; toss into kale mixture with 2 forks to evenly distribute kale into pasta. Stir in basil and cheese; add salt and pepper to taste. Top with additional cheese to taste. Serves 4.

Florentine Rolls

I love the garlic-herb pizza dough from Trader Joe's, and had long been thinking it would make a tasty roll. Tonight I proved myself correct. Next time I think I'll lay pesto down under the spinach, just to gild the lily. Hey, perhaps they'll even make an appearance on this year's Thanksgiving table.

1 1-lb package Trader Joe's garlic-herb pizza dough
6 ozs frozen spinach
1/2 c crumbled feta (get the good stuff)
2 Tbsp grated Romano
cooking spray

Preheat oven to 400. On a Silpat or sheet of parchment paper, pat pizza dough into a 10"x12" square. Cover dough with spinach, feta and Romano, leaving a 2" border along one short end. Roll dough toward you as with cinnamon rolls; slice in 12 pieces. Place each piece in the depression of a muffin tin sprayed with cooking spray. Bake 20 minutes or until golden brown.

Lighter Loaded Baked Potato Soup

A great use for leftover baked potatoes, made lighter with the addition of cruciferous vegetables. Not one of my family could tell the difference. My 5-year-old - always skeptical of anything healthy - asked for seconds.

1 Tbsp butter
1/2 white onion, chopped small
1 clove garlic, minced
1 small head cauliflower, cut into florets
2 c broth
1 1/2 c milk
2 large russet potatoes, baked, skins mostly removed
1/2 c light sour cream
salt and white pepper to taste
scallions or chives
sharp cheddar cheese
bacon bits or crumbled veggie bacon

Heat butter over medium-low heat. Add onion and garlic. Cook, stirring, until softened; do not brown. Add cauliflower and broth; cover and cook until cauliflower is very soft. Add milk; puree using an immersion blender until smooth. Crumble in russet potatoes, pureeing a bit more if desired (we like ours slightly chunky). Stir in sour cream, salt and white pepper. Serve in bowls topped with dollops of sour cream, shreds of cheddar cheese, scallions or chives, and crumbled bacon.