Cheddar cauliflower soup

OK, so this isn't the easiest soup recipe in the world, but it isn't the hardest either. I decided to post it because every time I serve it people request the recipe. The original recipe is on Rachel Rays' website with pictures. You can look it up if mine doesn't make sense :)

Cheddar Cauliflower Soup (From Rachel Ray)

Ingredients
· 1 head cauliflower, cut into florets
· Salt
· 2 tablespoons Extra Virgin Olive Oil
· 4 tablespoons butter, divided
· 1 medium onion, finely chopped
· 3 cloves garlic, grated or finely chopped
· Pepper
· 3 tablespoons flour
· 1 quart chicken stock
· 1 cup whole milk or half-and-half
· 2 1/2 cups good quality, aged, sharp cheddar cheese, grated (I usually add more, we really like cheese)
· A few grates of nutmeg
· 2 tablespoons Spicy brown mustard (optional, to taste)
· 1/4 cup chopped chives (optional)

Preparation
In a Saucepan, bring a couple of inches of water to a boil, add cauliflower, salt and cook until tender. Drain, puree (in food processor) and reserve.
Place a large saucepan over medium-high heat and add 2 tablespoons of extra virgin olive oil . Add 2 tablespoons of butter and melt, then add the onion and garlic, season with salt and pepper, and cook until tender, 4-5 minutes.
Sprinkle the flour over the onions and cook for about 1 minute. Whisk in the stock and milk, bring up to a bubble, then reduce the heat to medium and simmer until thickened, about 5 minutes.

To finish the soup, whisk the cheese into the liquid, stirring until all the cheese has melted. Stir in cauliflower puree then turn off heat and stir in 2 tablespoons of mustard and the nutmeg. Adjust seasonings, adding salt and pepper to taste.
Top each bowl with some of the chopped chives for garnish.

Chicken Taco Rice

I love when I find a recipe that every person in my family likes and eats! This one is easy and produces enough leftovers for another entire dinner.

Chicken Taco Rice

1 lb chicken breast, cubed
2 T. oil
1 can chicken broth
1 8oz can tomato sauce
1 pkg. taco seasoning mix (4 T.)
1 can corn
1 med. red or green bell pepper, diced
1 1/2 c. minute rice
shredded cheese, lettuce, tomato, tortillas, chips, sour cream for toppings

Cook and sir chicken in hot oil until lightly browned. Add broth, tomato sauce and seasoning mix. Bring to a boil. Reduce heat, cover and let simmer for 5 minutes. Add corn and red pepper. Bring to a full boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes.  Fluff with fork. Put into tortilla for tacos or make a salad with lettuce and chips.

Perfect Whole Wheat Bread

I got this recipe from my friend Annie who got it from her friend Bryttin, so I can't take credit for it. But, it is delicious and so easy! Bread usually takes so many steps, this one is an easy "dump and mix" recipe.

From the "Bee Prepared" cookbook--makes two loaves

Instant Yeast- 1 Tb.
Hot Water- 2 1/2 cups
Oil- 1/3 cup
Honey (or raw sugar)- 1/3 cup (I add a little extra)
Salt- 1 Tb.
Whole Wheat Flour 6-7 cups (I use 4 cups whole wheat flour and 3 cups white flour)

Combine all ingredients. Knead for 10 minutes. (I use the dough attachment on my Kitchen Aid to do all of the mixing and kneading). Form into loaves. Place in prepared bread pans and let rise until double. Bake at 350 degrees for 40-45 minutes.
* Bryttin says make sure to knead for the full 10 minutes! This is what develops the gluten and helps your bread not to crumble.
**Prepared bread pans- I just sprayed my bread pans with pam and that worked, but they are the dark "nonstick" pans. My mom always greases hers with crisco. Then I covered them with plastic wrap with pam on it for the bread to rise, but I don't know if that is necessary. It's just what I do with Rhodes rolls so I figured it would work for the bread too :)