Homemade Chocolate Truffles

image

image

Tonight I had some of the leftover cauliflower soup, so I didn’t spend much time cooking dinner.  Instead I made some Chocolate Truffles.  I got the recipe from a Christmas cookbook I recently bought. They were pretty easy to make, though a bit messy cause you have to roll the chocolate genache into balls with your hands before rolling them in the toppings.

In a food processor you chop 8 oz of bittersweet chocolate until finely ground.  Heat up 1/2 cup heavy cream (I just heated it in the microwave until it boiled).  Pour hot cream into food processor and blend until chocolate if melted and creamy smooth.  Add three tablespoons unsalted butter and blend well. 

Pour mixture into plastic lined bread pan.  Refrigerate about 3 hrs, until cool and firm enough to handle.  Note: it is best not to Refrigerate overnight as the chocolate will become too hard and be difficult to mold into balls. 
Remove chocolate from pan by lifting with plastic.  Cut chocolate into 32 pieces using a knife warmed under hot water and dried.  You may need to reheat the knife several times.  Roll each piece into a ball.  Roll chocolate balls in finely chopped hazelnuts, cocoa, or other topping of your choice.  I rolled some of mine in chopped hazelnuts and some in ground almonds.

Chicken Cauliflower Cheese Soup

image

image

image

Tonight I was reminded that I had a head of cauliflower in the fridge that I needed to use before it went bad.  I also picked up a holiday cookbook from Kohl’s that happened to have a recipe for Cauliflower Cheddar Soup.  Now I hardly ever follow a soup recipe, so why start now…
🙂

So, I sauteed an onion, added 1/4 cup flour and cooked a couple minutes longer.  Then I added 3-4 cups chicken broth and the cut up cauliflower.  Brought it to a boil and simmered 10 minutes.  Then I pureed the soup mixture, and added about a cup of velvetta cheese.  Oh, I also added a bit of garlic powder.

While the cauliflower was cooking I poached a chicken breast.  Chopped it up and then added it to the pureed cheesy cauliflower soup to boost the protien a bit.

Served the soup with homemade Rosemary Fennel Seed breadsticks. 

Made for a very tummy dinner with leftovers portioned individualally for lunch or dinner during the week.

Quick and Easy pasta Carbonara

image

Yes, quick and easy.  I know, I always thought carbonara was difficult and complicated.  But it isn’t!  And the great thing about it, you can adjust the ingredients for the # of servings you want to make.  Tonight I made a single serving because I only had pasta for one. 

Cut bacon into small pieces.  Dice some onion, put in a pan over medium heat to cook. Meanwhile cook pasta according to pkg directions.  Take eggs (1 for each serving you are making) and beat well.

When pasta is finished, drain pasta, saving some of the pasta water.  Add pasta water to egg a little bit at a time.  For 3 eggs you use 1/2 cup, so adjust amount of water based on # of eggs and servings you are making.

Add egg mixture to pasta, and heat so that it thickens a bit, add bacon and onion, toss.  Place on serving plate or bowl. Top with parmesan cheese and serve with garlic bread if you like.