Roasted Cauliflower & Potato Curry Soup


  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 1 ½ tsp. ground cinnamon
  • 1 ½ tsp. ground turmeric
  • 1 ¼ tsp. salt (we used table salt)
  • ¾ tsp. ground pepper (we used freshly ground black pepper)
  • 1/8 tsp. cayenne pepper (we used ¼ tsp.)
  • 1 small head cauliflower, cut into small florets (about 6 cups) (we only got 5 cups out of the head of cauliflower that we bought)
  • 2 Tbsp. extra-virgin olive oil (we used Colavita extra-virgin olive oil)
  • 1 large onion, chopped (we used a yellow onion)
  • 1 cup diced carrot
  • 3 large cloves garlic, minced
  • 1 ½ tsp. grated fresh ginger
  • 1 fresh red chile pepper, such as serrano or jalapeño, minced, plus more for garnish (we used a red jalapeño for cooking and a red serrano for garnish)
  • 1 (14-oz.) can no-salt added tomato sauce (we used a regular can of Hunt’s tomato sauce)
  • 4 cups low-sodium vegetable broth (we used Swanson’s organic regular vegetable broth)
  • 3 cups diced peeled russet potatoes (½-inch pieces)
  • 3 cups diced peeled sweet potatoes (½-inch pieces)
  • 2 tsp. lime zest
  • 2 Tbsp. lime juice
  • 1 (14-oz.) can coconut milk (we used a regular can of ThaiKitchen coconut milk)
  • Chopped fresh cilantro for garnish


  1. Preheat your oven to 450 degrees.
  2. Take a small bowl out and mix the coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne together in it. Place the cauliflower in a large mixing bowl, pouring one tablespoon of oil over the cauliflower afterwards, tossing to coat. Add one tablespoon of the spice mixture in with the cauliflower, tossing to coat again. Line a rimmed baking sheet with aluminum foil, spreading the cauliflower out in a single layer over the lined baking sheet afterwards. Place the sheet in the oven for 15 to 20 minutes or until the cauliflower looks browned around the edges.
  3. While the cauliflower’s roasting, take a large pot out and pour the remaining oil into it, setting the heat to medium-high afterwards. Once the oil’s hot, toss in the carrot and onion, stirring frequently for 3 to 4 minutes or until they start to brown. Turn the heat down to medium and continue to stir frequently for an additional 3 to 4 minutes or until the onion has softened. Add in the ginger, chile, garlic and remaining spice mixture, stirring constantly for one minute.
  4. Pour the tomato sauce into the pot, scraping up any browned bits and then letting it simmer for an additional minute afterwards. Add in the broth, potatoes, sweet potatoes, lime zest and lime juice, stirring to combine. Put the lid on the pot and bring the dish up to a boil, turning the heat up to high if necessary. Once boiling, turn the heat down so the soup is at a gentle simmer and let it cook (only partially covered now) for 35 to 40 minutes or until the vegetables are tender, stirring now and then during that time.
  5. Add the coconut milk and roasted cauliflower to the soup, stirring to combine. Return the dish to a simmer just long enough for everything to get heated through. You can garnish your individual portion with cilantro and chiles if you’d like.

Serves 8 (about 1 ½ cups per serving)

This soup is a brand new favorite of ours ! The spice mixture was so fantastic on the cauliflower that we’re going to make another batch of the spice mix just to see how good it tastes on other roasted vegetables, possibly creating new delicious side dishes ! The heat in this soup gets balanced so well with the other ingredients. There’s some acidity from the tomato sauce and lime but it’s more of a background flavor. All the flavors are just so well balanced. The coconut milk and tomato sauce gave the soup a silky texture. The potatoes and cauliflower give a hearty feel to the soup that will leave you feeling full. This is a great meal to have during cold weather but it tastes so good that you might find yourself fixing it during the summer as well !

Recipe source unknown.

We weren’t paid in any form to promote Colavita, Hunt’s, Swanson’s, or ThaiKitchen.

Take care everybody !

Chicken Pozole


  • 1 tsp. olive oil (we used extra-virgin olive oil)
  • 1 lb. boneless chicken breasts and thighs, cubed (we cut ours into 1-inch cubes)
  • 3 Tbsp. ancho chile powder, divided
  • Salt and pepper to taste (we used Kosher salt and freshly ground black pepper)
  • 1 yellow onion, chopped
  • 2 jalapeños chopped
  • 3 cloves garlic, chopped
  • 8 cups chicken broth (we used reduced-sodium chicken broth)
  • 1 bay leaf
  • 1 tsp. dried thyme
  • 1 tsp. ground cumin
  • 1 (25-ounce) can hominy (we used Juanita’s Mexican Style Hominy)
  • 2 Tbsp. ancho paste
    • 5 dried anchos*
    • 1 Tbsp. olive oil (we used extra-virgin olive oil)
    • 1/4 cups chopped yellow onions
    • 1 clove garlic, chopped
    • Salt to taste (we used table salt)
  • 3 ounces tomato paste
  • Lime wedges, for serving
  • Cotija cheese**, cilantro and sliced roasted jalapeños (we took out the ribs and seeds before roasting) *** for garnish


  1. Start off by making the ancho paste:
    1. Take a large skillet out and set the heat to medium, adding the anchos in afterwards. Cook the peppers for a few minutes on each side or until they become fragrant (our peppers puffed up while toasting). Place the anchos in a large bowl and top with boiling water (we actually just put our peppers in the saucepan with the boiling water and turned off the heat). Cover the bowl (or saucepan in our case) and let them sit for roughly 20 minutes to soften.
    2. Take the anchos out of the water. Remove the stems and then slice them open so you can get all the seeds out. Place the stemmed and seeded peppers in a food processor and puree them afterwards.
    3. Take a skillet out (we used the same one the anchos got toasted in) and pour the tablespoon of olive oil in, setting the heat to medium. Once the oil’s hot, add in the ¼ cup of onions, stirring constantly for 3 to 4 minutes or until softened.
    4. Add the chopped clove of garlic into the skillet, continuing to cook for one additional minute, stirring occasionally (we kept stirring constantly). Take the skillet off the heat and add the onions and garlic to the food processor, add in a pinch of salt as well and puree until a thick paste forms.
  2. Take a large pot out and pour the teaspoon of olive oil in, setting the heat to medium.
  3. Season the cubed chicken with 1 teaspoon of the ancho chile powder as well as salt and pepper. Sear the chicken for a few minutes until they get browned.
  4. Add the onions and pepper into the pot, cooking for 5 minutes, stirring frequently. Add the garlic in and stir constantly for 1 minute.
  5. Add in the following ingredients, stirring to combine: broth, bay leaf, thyme, cumin, remaining chile powder, hominy, ancho paste and tomato paste. Turn the heat down to low and let the soup simmer for 30 minutes or longer (30 minutes did it for us).
  6. Serve in bowl with lime juice squeezed over the top and add the garnishes on afterwards.

*Ancho chile peppers are actually just dried poblanos. If you’ve never seen one before, this is what they look:

**We got our Cotija cheese to break apart by using a fork as seen here:

***We roasted our jalapeños at 400 degrees for roughly 26 minutes but honestly, leaving the jalapeño raw might be just as good since they’d add a nice crunch to the dish which is missing otherwise.

Overall this was a great dish but for ourselves, we prefer Bush’s hominy over this brand. The soup tastes good before even adding the lime juice but afterwards it adds a nice touch of acidity and brightness to the soup ! Surprisingly, this was not a spicy dish and our 2 jalapeños (which we left the ribs and seeds in) that we chopped up were both 4 ¼-inches long !

We know that plating is not our strong point….yet ! But this is tasty and we’ll be making it many more times in the future.

We got this recipe from Chile Pepper magazine.

We weren’t paid in any form to promote Juanita’s, Bush’s, or Chile Pepper magazine.

Take care everybody !

Pork Pozole


  • 2 Tbsp. canola oil
  • 4 lb. pork shoulder, trimmed, cut into 1-inch chunks, seasoned with salt and black pepper
  • 3 cups diced white onions
  • 3 Tbsp. minced fresh garlic
  • 2 tsp. each ground cumin and dried oregano
  • 1 tsp. ground coriander
  • 1 dried bay leaf
  • 4 cups low-sodium chicken broth
  • 1 can tomato sauce (15 oz.)
  • 1 can diced tomatoes in juice (14.5 oz.)
  • 1 chipotle in adobo sauce, minced
  • 1 Tbsp. adobo sauce
  • 2 cans white hominy (15 oz. each), drained and rinsed
  • ½ cup chopped fresh cilantro
  • 2 Tbsp. fresh lime juice
  • Sliced radishes and avocado for garnish


  1. Take a large pot out and pour the oil in, setting the heat to medium-high. Sear the pork in two batches*, making sure the chunks of pork are seared on all sides. Once the pieces are seared, place them on a plate for the time being. Turn the heat down to medium and toss in the onions. Cover the pot and let the onions sweat for 5 minutes or until tender (5 minutes did the job for us). Take the lid off and add in the garlic, cumin, oregano, coriander and the bay leaf, stirring constantly for 1 minute.
  2. Stir in the broth, tomato sauce, diced tomatoes, minced chipotle, adobo sauce and add the pork (we included the accumulated juice from the plate) in as well (add the pork slowly or it’ll start causing the soup to splash everywhere). Turning the heat up if necessary, bring the soup up to a boil. Put the lid back on the pot and turn the heat down to low afterwards. Let the soup simmer for 2 hours or until the pork is tender (2 hours worked for us).
  3. Take the lid off and mix in the hominy, cilantro and lime juice, adding in salt and pepper if you think it needs any.
  4. Take the pot off the heat and add the garnishes onto your own portion.

*We don’t know what size of a pot they used, but you’re going to need to do more than just 2 batches if you want to get a nice sear on the pork. The first batch we did had pork covering the entire bottom of the pot and the meat turned out looking like this:

But after doing a second batch where we only added in enough to cover ½ of the bottom, we were able to get a nice sear as you can see:

We think it would take about 8-9 batches to sear all the meat if you start off with just ½ of the surface space being used to sear.

This dish is subtle in flavor but still tasty. It has a nice comforting feel to it when you’re eating.The meat is so tender ! It just falls apart so easily in your mouth. The tomatoes do add a nice acidity to the dish. You can taste a little of heat at the end if you’re eating the soup as is, but with the garnishes added on, the heat kind of disappears all together. The radish slices also add a nice contrast of texture against the soup as well as adding some flavor.

This recipe came from Cuisine Tonight.

We weren’t paid in any form to promote Cuisine Tonight.

Take care everybody !

Gingery Meatball Soup with Bok Choy


  • Meatballs
    • 1 large egg
    • 2 Tbsp. water
    • ½ tsp. Kosher salt
    • ½ tsp. pepper (we used freshly ground black pepper)
    • 1 clove garlic, finely chopped
    • ½ cup fresh cilantro, chopped
    • ¼ cup bread crumbs (we used panko)
    • 1 lb. ground chicken
    • 2 scallions, finely chopped
    • 1 Tbsp. grated fresh ginger
  • 6 cups low-sodium chicken broth
  • 2-inch piece fresh ginger, peeled and thinly sliced
  • 1 red chili (we used a Fresno chile), thinly sliced (we left the seeds and ribs in)
  • 1 medium carrot, thinly sliced (we sliced ours on the bias)
  • 4 heads baby bok choy (about 12 oz.) (we used 12 oz. worth of baby bok choy), trimmed, washed and leaves separated


  1. Start by making the meatballs:
    1. Preheat the broiler. Take a rimmed baking sheet and line it with nonstick foil (we used aluminum foil and sprayed it with cooking spray).
    2. Take a large mixing bowl out and whisk the egg, water, salt and pepper together. Mix in the garlic and cilantro, followed by the bread crumbs. Let the bread crumb mixture rest for 2 minutes. Add in the chicken and mix everything together.
    3. Shape the chicken mixture into 1 ½-in. balls* (roughly 20 total) and place them on the lined baking sheet. Broil for 6 to 8 minutes or until the meatballs are fully cooked (we cooked ours for 8 minutes, flipping the meatballs over halfway through the cooking time).
  2. Take a large pout out and add the chicken broth, ginger, and red chili to it, turning the heat up high enough for boiling to occur. Add the sliced carrot to the pot, turning the heat down if necessary so that it’s simmering for 1 minute. Add the baby bok choy in, continuing to let it simmer for 2 minutes or until the bok choy just gets tender. Gently stir in the meatballs (so they don’t get broken up) and serve once the meatballs are heated through (only took us a minute or two).

*We filled an 1/8 cup with the meat mixture and got 19 meatballs.

This was a delicious soup. Having the chili boil in the beginning allowed you to get the heat from the pepper even if you didn’t get an actual slice of the pepper. The meatballs on their own are flavorful but with the rest of the soup, it’s a winning combo. The Fresno chili packed a lot more heat than we thought it would, we loved it ! If you don’t like things to be too spicy, then cut out the seeds and ribs before adding it into the broth. Overall, this was a filling dish that was really tasty.

This recipe came from Woman’s Day.

We weren’t paid in any form to promote Woman’s Day.

Take care everybody !