Roasted Cauliflower Soup

This soup sounds so good! I love a good creamy soup on a cold winters day and we are expecting some of those soon. I will post and let you know how it turns out! -- Becky




1 medium head of cauliflower, broken into florets
3 tbsp olive oil, divided
1/2 c. chopped onion
2 cloves minced garlic
3 cans (14.5 oz each) reduced-sodium chicken broth
1 c. skim milk

All you do:

1. Place cauliflower on baking sheet and drizzle with 2 tbsp olive oil. Roast for 20 minutes in a 375 degree-oven.
2. Heat remaining tbsp olive oil in a Dutch-oven. Add garlic and onion; sauté 2 to 3 minutes.
3. Stir in chicken broth and cauliflower. Bring to a boil. Cover and simmer 20 minutes.
4. Puree until smooth.
5. Stir in milk and heat through.

Do you cook FOR your kids or do you feed them what you eat?

It's a topic that's been on my mind a lot recently, with the new cookbooks out that advise you to disguise vegetables and the like into kid friendly food (http://www.thesneakychef.com/ and http://www.deceptivelydelicious.com/site/)Do you cook what you know your kids will eat, or do you cook what you want, and expect them to try new things?

I tend to cook what I want, and expect the kids to try new things. I have been cooking a variety of ethnic dishes since the day they started eating solid foods and I have never had a problem with them eating what ever we ate and they are alway willing to try new things. For example, my 7 year old, given the choice would rather eat Miso soup and Sushi over a hot dog and Mac and cheese anyday.


That being said this recipe was a major hit this weekend:

Thai Style Coconut Chicken Soup

Diced tomatoes and shredded chicken in a creamy coconut soup

Ingredients
1	can (14.5 oz each) Hunt's Diced Tomatoes, undrained
1	can (13.5 oz each) coconut milk
1	cup shredded cooked chicken (1 cup = 4 oz)
1/2	cup water
2	tablespoons fish sauce
1	tablespoon chili garlic sauce
6	thin slices peeled fresh ginger
	Thinly sliced green onions, optional

Directions

Combine all ingredients in medium saucepan. Cook over medium-low heat 10 minutes, or until hot and flavors have blended, stirring occasionally. Divide soup between 4 bowls. Garnish with sliced green onions, if desired.