What a Journey

I am seriously on a new journey still, is it possible to constantly be on a new journey?   I often ask myself. “Mmmm” oh well I guess it is I seem to always be trying to find that niche in life that I am good at.  Have you gone through a period in your life that you are still searching, seeking and wondering what it is that you love and are passionate about?  I have tried before I retired and after I retired.  I remember I wanted to become a court reporter I enrolled in college online started the course I basically self-taught myself.  It was great then my wrist started hurting I was developing carpal tunnel syndrome but at the beginning stage.  Oh well gave that up money down the drain but I still have that machine to sell I need to post it on Facebook or eBay.

 I started my cleaning service, that was some hard ass work.  I believe that was how I developed rotating cuff tear in my right shoulder but to tell you the truth I believe I got it from always cleaning my home three levels, of sweeping, vacuuming, mopping, dusting and so much more that did not last long either oh boy…

Then I decided to try my hand at opening up a private home Daycare service right in my home that meant closing down my dining room and turning it to a home daycare center that did not last long either.  So as you see I am still trying to figure out what it is I want to do that I am passionate about.

My point is no matter how old you are don’t give up on your dream or something you are passionate about, we are all on a journey or we will all be on a journey at some point and time in our lives.  Find your passion whatever you truly really love to do whether it may be acting, cooking, blogging, or something else make sure you love it…

 

*Photo by Lisa Miller

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Roasted Cauliflower Soup

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Roasted Cauliflower Soup

I wanted this soup to be vegetarian and vegan friendly.

Course Side Dish, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 7
Author Deborah Chapman

Ingredients

  • 1 head cauliflower
  • 4 tbsp olive oil extra virgin divided
  • 1 large carrot 2 small carrots slice into 1/4 pieces
  • 6 cloves garlic peels on
  • 2 tbsp shallots chopped when separated you will have 4
  • 5 fresh thyme sprigs tied into a bunch
  • 3 1/2 tsp kosher salt divided
  • 1/2 tsp fresh black ground pepper divided
  • 2-3 tsp garlic granulate
  • 2-3 tsp onion granulate/powder
  • 32 oz organic vegetable broth low sodium
  • 3 cups water
  • 1/4 tsp red pepper flakes

Instructions

Recipe Notes

  • Pre-heat oven to 400 degrees.
  • In the mean time rinse cauliflower and pat dry removing the core using a knife and place the cauliflower on a sheet pan and separate the cauliflower in to florets, cauliflower is more  delicate than broccoli be very careful when separating them so they do not crumble then add the garlic cloves with the peels on to the sheet pan off to the side (see the illustration below) season with the salt, pepper, garlic and onion granulate.

 

  • Drizzle the cauliflower and garlic cloves with  3 1/2 tbsp of the olive oil make sure to coat well so they do not burn while roasting. 

 

  • Place the carrots on to a separate pan and season with the remaining  salt and pepper, drizzle with 1/2 tbsp of the olive oil coat well and place in the oven to roast. 
  • In a  5 quart soup pot or a pot large enough add three cups of water, the tied rosemary sprigs, red pepper flakes and all the contents of the vegetable broth cover and let simmer on a low flame. 
  • Roast the Cauliflower for 25 minutes and  the carrots for 30 minutes.
  • Remove the rosemary sprig and set to the side add the cauliflower to the pot being very careful not to splatter hot liquid on yourself if using a hand-held blender, blend the cauliflower but leave some pieces bite size it will make this soup hearty.  Once you see it thicken to a nice consistency add the carrots to the pot and add the rosemary sprig back into the pot.
  • Let Simmer for an extra 15 minutes.  Taste to see if it is seasoned enough if not you can add more salt and pepper to taste.

*Do not forget to fish out the rosemary sprig and discard

*You can use a blender on pulse.

 

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Easy Potato Salad

 

 

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Easy Potato Salad

This dish can be on your table in 30 minutes

Course Salad, Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Author Deborah Chapman

Ingredients

  • 4 potatoes cube 1/4 inch
  • 3-4 tbsp mayonaise I used 3
  • 1-2 boiled egg chopped, I used 1 egg
  • 3 tbsp onions chopped
  • 1/4 tsp yellow mustard
  • 3-4 tsp sweet relish
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp paprika garnish

Recipe Notes

  • In a small pot add your egg to boil,  once it have boiled remove from the heat cover and set aside for 15 minutes the egg will continue to cook. 
  • Peel the potatoes and cube about 1/4 inch rinse well,  in a medium size pot fill with enough water to cover the potatoes,  on medium high heat once the potatoes start to boil turn the heat down on low and let cook for 8-10 minutes or until fork tender.  Do not over boil  your potatoes or you will be eating mashed potato salad, I am no not kidding.  
  • Once the potatoes are done you must work quickly using a colander pour the potatoes into the colander to rid of the hot water and pour the potatoes back into the pot and run very cold water over the potatoes so the potatoes will stop cooking.  You can also fill a glass bowl with cold water add ice once the potatoes are done using a colander pour the potatoes into the colander and then add the potatoes into the cold water bath this will cool the potatoes and stop the cooking process. 
  • In the mean time run cold water over your boiled egg to cool off chop and set aside using a colander let the cool potatoes drain off excess water add the potatoes into a mixing bowl, add all the ingredients except the paprika.  Using a spatula mix well then using a fork I want you to smash the potato as if you are making mashed potatoes using this method you will thicken the potato salad to a smooth  thick consistency you will break up some of the potato cubes but not all leaving some cubes of potatoes.  Once this process is completed add the potato salad to a glass bowl with a cover sprinkle with the paprika and refrigerate until ready to serve.

*You will need about 3 tbsp of salt to salt the water for the potatoes when boiling.

Roasted Strawberry Salad Dressing

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Strawberry Salad Dressing

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 7 servings

Ingredients

  • 1 cup fresh organic strawberries
  • 1 shallot, chopped medium size
  • 1 organic garlic clove, minced large or 2 cloves
  • 1/4 cup white balsamic vinegar
  • 1/4 tsp djon mustard
  • 1/4 cup olive oil extra virgin
  • 1/4 tsp olive oil brush strawberries
  • 2/4 tsp honey optional

Recipe Notes

  1. Preheat the oven to 425 degree
  2. Pat dry strawberries with a paper towel lightly brush strawberries with 1/4 tsp of the olive oil.
  3. Place the strawberries on a cookie sheet using a sheet of foil or wax paper to protect the cookie sheet and easy clean up
  4. Roast for 20 minutes. Once roasted using a food processor or blender add the strawberries and all of its juices into the food processor along with the shallots, minced garlic, balsamic vinegar, djon mustard, and pulse or blend until well mixed then slowly add the olive oil,  if you are using honey then add the honey and pulse for 2 seconds.
  5. Store in a Mason Jar and refrigerate for up to 2 weeks.

 

My long Break Is Over

img_9140I have been away from writing my recipes I think I was just exhausted it takes hard work and a lot of sitting in front of my computer I may have perhaps burned out so I took a leave for just some me-time.  I have worked out 4 days a week since January 2017, I was not happy with my weight at all and it was the heaviest I had been in a very long time,  I think since I retired,  and the fact I quit smoking cold turkey may have had a lot to do with my weight gain.  I also had foot surgery to remove a small bunion that was hurting  me like crazy, when I wore my most comfortable shoes my big toe felt like it was squeezing the life out of me,  that is when I said it is time to remedy this problem so I opted for foot surgery in March of 2016 and the weight just piled on, if I even looked at food.  I missed a whole year of not going to the gym it took my foot so long to heal and to this day the bottom of my foot still pains me when at the gym on the treadmill but it hurts worst on the elliptical.  I try to not focus on the pain so I can get my cardio workout done.  I am happy to report I lost 30 -35 pounds it was not easy but with commitment, dedication and determination I was able to stay focus and lose the weight. Yay for me, don’t you all jump up at once. I started back to writing my recipes and I hope to grow more audiences and blog more about my boring life hopefully share stories about my Buttercup whom I enjoy writing about.  Thanks for listening to me rattle on about my foot!!!!  Don’t tell anyone.  Smooches.
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