Cauliflower,leek,bacon soup

1 head cauliflower
1 leek chopped fine(only 3 inches of the green)
1 small onion chopped fine
1 lb bacon chopped
5 cups vegetable or chicken stock
1 tsp salt
1 tsp pepper
1/4 tsp cumin
2 tbsp butter

In a soup pot place butter and bacon on med heat
render down bacon and remove from pot leaving the oil/butter in pot
Add onion,leeks,cauliflower cook until onions are soft.
add salt,pepper,cumin
add stock cook on medium low for 30 mins (until cauliflower is soft)
blend and garnish with cooked bacon

Fast quick and delicious   plus healthy

roasted apple and parsnip soup

3 tbsp olive oil
1 onion chopped
3 lbs parsnips  peeled,roughly chopped and roasted (toss in a drizzle of olive oil and pinch of salt/pepper)
about 20 mins at 350
2 pink lady and 2 granny smith apples peeled.cored and roughly chopped
3 cup low sodium chicken stock
2 cup heavy cream
4 slices bacon


In a saute pan place oil and onion cook until clear and soft remove
add bacon and cook until  browned Remove bacon
Add apples to same pan and cook until soft
add roasted parsnips to apples and add chicken stock
bring to a simmer for 10-15 mins
blend stock,apple,parsnip,onion together
Add bacon,cream to puree
bring to a simmer but DO NOT BOIL
if too thick add chicken stock.

Meyer Lemon cupcakes

12 cupcakes or 24 mini cupcakes        325 degrees


Frosting

1 pkg room temp cream cheese
1 tbsp lemon juice
1 tsp lemon zest
1/2 cup icing sugar
1/4 cup whipping cream

cream the cream cheese until smooth
add lemon juice,lemon zest, icing sugar
cream together, add whipping cream slowly until desired consistency


Cupcakes

1 3/4 cups flour
1 tbsp meyer lemon zest
1/2 tsp salt
1/2 tsp baking powder
3/4 cup unsalted butter  room temp
1 cup sugar
3 oz cream cheese  room temp
3 eggs room temp
2 tbsp lemon juice
1/2 tsp vanilla


whisk together flour,lemon zest,salt,baking powder
with mixer cream together butter,sugar until light and fluffy, beat in cream cheese
add an egg at a time while still beating on low
beat in lemon juice and vanilla
slowly add flour to creamed mixture
mixing until just combined
Scoop the batter into lined muffin cups
bake 25-30 minutes

set the tin on a wire rack and cool
frost with the frosting from above

Lentils with pumpkin and eggplant

1/2 cup lentils  rinsed
2 1/2 cups water
1/2 cup diced pumpkin
1/4 cup diced eggplant
1 small onion diced
1/2 tsp chilis
1/2 tsp tamarind paste
1/2 tsp curry paste
1 tsp brown sugar
1/4 tsp cumin,tumeric
1/2 tsp mustard seed
1 tomato diced
1/2 cup coconut milk

in a sauce pan place water and lentils and bring to a boil
In a saute pan place onion,pumpkin,eggplant
cook for 20 mins and then add spices.
Add cook lentils and coconut milk
simmer for 15 mins and garnish with fresh tomatoes