M: Autumn Vegetables and Clif Bars!

Dear Friday,
Why oh why must you take so long to get here? It is like you are laughing at me from a distance while I am slugging my way through the work week. Like, "ha, ha, ha you can't catch me!". Why must you tease me so?

Waiting Patiently,
Mandi

So, while we wait for Friday, let's get down with a Clif Bar review, shall we?

The very cool peeps at Clif sent us a taste of their seasonal Clif Bar flavors to try out (disclaimer: we received this product for free) - cranberry orange nutbread, iced gingerbread, and spiced pumpkin pie. I knew once we got these, my husband would be the almighty taste-tester. You see, my husband LOVES Clif Bars. They are a staple in our household and he eats them for breakfast every single morning at work and before he works out. So, that means there are always at least 5 Clif Bars in our pantry at any given point.



As I was saying, Bryan loves Clif Bars, and these were seriously no exception. Not that he's an expert, but as an expert, here is what the hubs had to say:

I was surprised by the iced gingerbread. When I think of gingerbread, I think of those gross little thin gingersnaps. The iced gingerbread Clif Bar was really more like a spiced bread. It was super tasty. The pumpkin pie was also not over powering on the pumpkin like I thought it might be. It was like eating a pumpkin cookie! The cranberry orange nutbread would probably be my favorite if I had to choose. It tastes exactly like it is named - cranberry, orange, and nutbread, which, who doesn't like all those things, especially during the holidays?

So there ya go! Thanks again Clif! While we waste more time until Friday, let me tell you about the balsamic root vegetables I whipped up. I found this recipe from my Southern Living, of which I could not live without. You can view some of their other fantastic recipes from their November issue. I have told you how much I love using my slow cooker and this sounded perfect since it was all autumn root vegetables. So let me get down to business here before Friday comes:

Peel sweet potatoes, carrots, and parsnips and cut into 1 1/2 inch pieces. Chop your onion.



Combine carrots, parsnips, onion, and cranberries into a lightly greased slow cooker. Layer the sweet potatoes on top.



Whisk together the brown sugar, olive oil, balsamic vinegar, salt, and pepper in a small bowl and pour over vegetable mixture (do not stir). Cook on high for 4 to 5 hours (I actually cooked mine on low for the same amount of time and it turned out great - so you may want to vary this depending on your slow cooker tendencies). Toss with parsley just before serving (sorry for the gross picture - it was nighttime when this baby was done).



This side turned out so good! The balsamic vinegar went perfectly with the root veggies and was actually a great compliment to the sweet potatoes, and I'm usually not a sweet potato fan! The parsley added a fresh kick to it. I mean, these veggies really were awesome...I served with a grilled pork chop and we were done!

Balsamic Root Vegetables
from Southern Living

Ingredients
1 1/2 lbs. sweet potatoes
1 lb. parsnips
1 lb. carrots
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries (I used a little more - looove dried cranberries!)
1 TB light brown sugar
3 TB olive oil
2 TB balsamic vinegar
1 tsp. salt
1/2 tsp. pepper
1/3 c. chopped fresh flat-leaf parsley

Directions
1. Peel first 3 ingredients, and cut into 1 1/2-inch pieces. Combine parsnips, carrots, onions, and cranberries in a lightly greased slow cooker. Layer sweet potatoes on top.

2. Whisk together sugar and next 4 ingredients in a small bowl. Pour over vegetable mixture. (Do not stir.)

3. Cover and cook on HIGH 4 to 5 hours or until vegetables are tender. (Again, I cooked on low 4 to 5 hours and they turned out perfect). Toss with parsley just before serving.

And, on a last note, my elderly retriever rescue, Daisy's Place is holding a fundraiser challenge to help pay for Gracie's - one of our incredible foster dogs - ACL surgery. If you would like to know how to help, visit our Facebook page or let me know =)


Happy Autumn!! Oh, is it Friday yet?

E: Vegetarian Cream of Cauliflower Soup Revisited

Hope your week is going well and that you’re coming down from those Halloween sugar highs :). Reminder: enter our shake n’ bake contest!!

It is getting to that time of year when soup, stew and chili make the most ideal meals. I posted this recipe a long time ago (2008) and have adjusted it just a bit. It is one of my most favorite soup recipes (and Josh’s too).

Cream of Cauliflower

Ingredients:

• 1 (16 oz.) bag cauliflower (or medium head cut into pieces)
• 1/2 c. chopped celery
• 1/2 c. onion
• 1 (15 oz.) can vegetable broth
• 4 tbsp. butter, margarine or butter substitute
• 4 tbsp. all purpose flour
• 2 1/2 c. milk (skim, 1%, 2%)
• 1/2 c. dairy cream
• 1/2 tsp. basil (or chopped fresh basil- I used some from my Aunts garden- THANK YOU LORI!)
• 1/8-1/4 tsp. ground red pepper
• 1/2 c. ground/grated Parmesan cheese

        

Directions:

In a large soup pot, combine vegetables and vegetable broth. Heat to boiling, lower heat and simmer (covered) 10 minutes.

In a medium saucepan, melt margarine. Add flour, mix with whisk, then add milk and cream to make a white sauce.

Stir white sauce into vegetable mixture and add basil and ground red pepper. Heat until soup thickens, 20 minutes, covered. Stir every once in a while. In last five minutes, add ground cheese.

Enjoy:

 

Serve with your favorite sides:

mmmm…I could eat soup every night.