FROM BEV'S RECIPE BOX

I've mentioned my friend Beverly in earlier blogs and just to remind you she has been my co-conspirator on many culinary occasions. We both love good food and our husbands (Don and Gerald) just sit back and reap the benefits when we get "inspired." We've done our little fresh corn on the cobb booth at various functions at Charlie Daniels Park. We serve the corn with our home made gourmet butters and have had a lot of fun and what has turned out to be quite the successful little food booth. We call it "EAR-risistable" cause we're just so damn clever. I look forward to the warm days again and our butter-filled afternoons. I'll keep you posted on any upcoming dates.
Back to Bev and her recent contribution to the COMFORTCOOK blog........Inspired by Publix, Beverly tweaked this recipe to make it her own and the result is a creamy, delicious and light soup. Personally, I'm surprised there isn't a potato in it as I well know "POTATO" is Beverly's favorite food "group." Gotta love a gal who appreciates the staying power of starch! Anyway, try this recipe cause I know it will become a favorite. And to Bev from me and all the foodies who will be trying your delicious soup recipe, we say "Thank You Dahlink!" comfortcook@gmail.com

BEV'S CAULIFLOWER & CRAB SOUP

1 head fresh cauliflower(or 2 pkgs frozen)
1 small sweet onio or 1/4 large
1 can Mexicorn
2 small cans Bumble Bee white crab meat
2 cans low sodium chicken broth
2 cups of Half and Half (Bev uses organic)
1 tbsp dill weed
fresh minced garlic (to taste)
Salt and pepper to taste

In soup pot: saute onion and garlic in a little butter and olive oil. Add chicken broth and cauliflower. Cook till tender. Break up the chunks of cauliflower. (Do not puree..just break it down a little.) This gives the soup its nice consistency. Drain and add: Mexicorn and crab. Then add half and half and seasonings. (Note Bev adds about 2 tbsp of flour to thicken soup a little.
TIP:You could also add the flour to the sauteed onion, garlic, oil and butter to make a roux, then in a separate pot, cook your cauliflower in the broth, then drain and add to the roux mixture and add corn, half and half and seasonings.

Beverly suggests you serve this soup with a salad (romaine or spinach) topped with fresh fruit, such as strawberries, blueberries, chopped pecans, avacado slices and thin red onion slices. A Raspberry Vinagrette is the perfect way to dress this salad.

COMFORT COOK CATERING (615) 525-8336

Baby, It's Cold Outside!!

Wow! It's really cold outside today! How many of you immediately think of soup or chili as soon as we get that first blast of winter weather? I happen to be a big fan of soup on a year round basis, but it's almost a craving when the temperature takes a dive. Soups are also like a lot of one pot meals in that they taste better the next day, so that's definitely a time saver. Throw in a salad or sandwich, some cornbread or biscuits and you're a hero! There's just something that makes me feel l like I'm eating healthier, whether I really am or not. Anyway, I feel like I'm on the right track and doing something good for the family. My all time favorite soup is my Mom's vegetable beef soup. It takes her all morning to make and she starts out with beef ribs and when I was little, I remember her asking the butcher for "suet" to go in it. I tried asking for that last winter at my adored " Compton's Food Town" from Dale the Butcher (who is very accommodating) and he grinned at me like I had found out some big "Meat Thing" secret. He also told me that they didn't have any, as there was never any requests for it and so they just threw those good old pieces away. He agreed tho, that "soot" (suet) is indeed a mighty tasty ingredient. So suet-less, what do you do to beef up the taste? You cook the devil out of those rib bones and reduce the leftover liquid. I can't begin to write down how Mom or I make our vegetable beef soup, (and hers is always better), because that is one of those dishes that you just gotta work on and taste as you go. When it tastes right, it's done. Everybody has their own version and each one is right.
Here are a couple of recipes for Chicken Tortilla Soup that Linda had asked for. The first one is so easy and my boys really like it. I do substitute frozen corn and leftover rotisserie chicken for the canned, but have made it exactly like the following recipe and loved it. The next one is a little more involved, and definitely a little more revved up. Either one hits the spot when you're craving a little taste "South of The Border". Here you go, Linda.......let me know when you've tried them. comfortcook@gmail.com

Six Can Chicken Tortilla Soup

( makes 6 servings, Ready in 20 minutes!!!!!)

1 (15 oz) can whole kernel corn, drained
2 (14.5 oz) cans chicken broth
1 (10 oz) can chunk chicken
(1 (15 oz) can black beans, rinsed and drained
1 (10 0z) can diced tomatoes with green chili peppers (Rotelle, mild or hot) drained

1 Open the cans of corn, chicken broth, chunk chicken, black beans and diced tomatoes with chilies. Pour everything into a large saucepan or stock pot. Season to taste with salt and pepper. Simmer over medium heat until chicken is heated through.

I serve mine with baked Tortilla chips cut into strips that I have baked on a cookie sheet (at 350) until lightly browned. Sprinkle on top of bowl of soup.

Chicken Tortilla Soup

1 TBS Olive Oil
1 Onion, chopped
2 tsp chili powder
1 tsp cumin
3 cloves garlic, minced
1 tsp dried oregano
1 (28 oz) can crushed tomatoes
1 (10.5 oz) can chicken broth
1 1/4 Cups water
1 cup frozen whole kernel corn
1 cup white hominy
1 (4.5 oz) can chopped green chilies
1 (15 oz) can black beans, rinsed and drained
2 boneless chicken breasts, cooked and cut into bite-size pieces
Salt and pepper
1/4 Cup chopped fresh cilantro
Crushed Tortilla chips
Cubed Avocado
Shredded Monterrey Jack cheese
Sliced green onion

1 In a medium stock pot, heat oil over medium heat. Saute onion and garlic until soft. Stir in
chili powder, cumin, tomatoes,oregano, broth and water. Bring to boil; simmer for 5 minutes, stirring occasionally.
2. Stir in corn, hominy, chilies, beans and chicken. Simmer for 10 minutes, adjusting salt and pepper to taste.Add cilantro just before serving.
3. Ladle soup into individual serving bowls and top with crushed tortilla chips, avocado cubes, cheese and green onion.

Hope you try one of these and let me know how you like it. That first one can't be beat if you're in a hurry or don't want to go to any trouble. Enjoy!