Thursday, October 18, 2012

Lemon Soup and Lemon Roasted Cauliflower

Extended Shelf Life for: Lemons and Cauliflower
Lemon Soup recipe from Rachel Ray's 2, 4, 6, 8 Cookbook
Bring 6 cups stock to boil with lemon peel. Turn off heat and cover, allow stock and lemon peels to steep for 5 minutes, remove peel (unless you used zest). In a medium bowl, whisk together 2 eggs and 2 egg yolks with 5 tbsp. Lemon Juice and Hot Sauce. Add to egg mixture 1/2 cup of the hot stock to temper the eggs. Whisk this egg mixture into the stock, then turn the heat to low and whisk until soup thickens slightly, should take about 4-5 minutes. Season with salt and pepper and fresh parsley if available. Enjoy as an appetizer or side dish.

Roasted Vegetable recipe inspired and assisted by the Better Homes and Garden's Cookbook

Toss 1 head of Cauliflower, broken into florets, with 2 tsp. Olive Oil, 1 tsp. Lemon Juice, Salt, Pepper and Cayenne Pepper to taste. Roast in an oven heated to 450 F until tender (this factor always takes me a lot longer than I expect, so don't intend on having roasted veggies as a quick dinner).

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