Lorri's Cauliflower Soup

Coarse salt and coarse black pepper
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 small heads cauliflower, or 1 large, cut into small bunches of florets
3 ribs celery and leafy tops from the heart of stalk, finely chopped
1 medium onion, chopped
2 tablespoons chopped fresh thyme leaves
2 tablespoons all-purpose flour
1 quart chicken broth
1 cup half-and-half or whole milk
3 tablespoons chopped fresh parsley leaves or chives, for garnish
1/2 cup grated Parmesan, for passing at the table

In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes.

Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15 minutes. Puree soup using an immersion blender, food processor or blender and return to pot.

Check seasoning and add a dash of hot sauce, if desired. Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese sprinkled on top.

Christina's Crispy Green Bean Salad

from my grandma

1/2 C Swiss cheese – shredded
2 avocados, sliced
2 hard boiled eggs, chopped
Italian dressing
1/2 lb. fresh green beans
2 tomatoes, sliced or wedged
4 green onions, sliced
1/4 tsp salt and fresh pepper

Make one hour before serving for flavors to mix.

Christina's Cranberry Pork Chops

1/2 teaspoon pepper
1/4 teaspoon celery salt
4 pork loin chops (about 12 ounces total)
2 teaspoons cooking oil
1 large onion, thinly sliced and separated into rings
2 tablespoons water
1/2 cup dried sweetened cranberries
3 tablespoons water
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon finely shredded orange peel
1/2 teaspoon ground sage
1/4 teaspoon salt

1. In a small bowl stir together pepper and celery salt; rub onto both sides of chops. In a medium skillet heat oil over medium-high heat. Cook chops and onion rings in hot oil until chops are browned, turning once. Carefully add the 2 tablespoons water to skillet. Cover and cook over medium heat for 15 to 20 minutes more or until no pink remains and juices run clear. Transfer chops to serving plates; keep warm. Remove onions from juices with a slotted spoon; set aside.
2. Meanwhile, for the sauce, in a medium saucepan combine the cranberries, the 3 tablespoons water, the orange juice concentrate, orange peel, sage, and salt. Cook and stir over medium heat about 10 minutes or until the cranberries plump and mixture thickens. Stir in the onions; heat through. Remove from heat.
3. To serve, spoon about 1/4 cup sauce over each pork chop. Makes 4 servings.

Christina's Orange Cranberry Muffins

1 cup dried cranberries
1/4 cup fresh orange juice
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
2 teaspoons grated orange zest
2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
2 large eggs, at room temperature
2/3 cup milk
Preheat the oven to 375 degrees F.
Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump.
Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

Christina's Cranberry-Apple Baked Brie

2 tablespoons maple syrup
1 tablespoon unsalted butter, melted
1 small Gala apple (about 6 ounces), cored, seeded and cut into 1/2-inch pieces
1/3 cup sliced natural almonds
1/3 cup sweetened dried cranberries
1 round (about 1 pound) whole Brie cheese

1. Heat oven to 350 degrees F. Coat small jelly-roll pan with nonstick vegetable-oil cooking spray or line with nonstick aluminum foil.
2. In small cup, mix together maple syrup and butter until well blended. Reserve 1/3 cup chopped apple. Set aside about 2 tablespoons of the best-looking sliced almonds. In medium-size bowl, toss remaining chopped apple, remaining sliced almonds, 1/4 cup cranberries and 1-1/2 tablespoons maple syrup mixture.
3. With sharp knife, split Brie in half horizontally. Place one half, cut side up, on prepared baking sheet. Spoon cranberry-apple mixture on top. Place other half Brie, cut side down, on top. Brush some of remaining maple syrup mixture on top of Brie. Arrange the reserved sliced almonds around top edge. Sprinkle the remaining cranberries in circle just inside almonds; pile the 1/3 cup reserved chopped apple in center.
4. Drizzle or brush remaining maple syrup mixture over apples, cranberries and almonds. (Or toss remaining apples, almonds, cranberries with remaining maple syrup mixture; arrange on top.)
5. Bake in 350 degree F oven for 7 minutes or until the Brie just begins to melt. Serve immediately with assorted crackers. Makes 16 servings.

Christina's Quiche Lorraine

8 slices bacon cut into 1/2-inch pieces and fried until crisp and brown
1/2 cup grated Gruyère cheese
2 large eggs
2 large egg yolks
1 cup whole milk
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon white pepper
1 warm 9- inch pie shell, baked until light golden brown

Heat oven to 375 degrees and place rack in center of oven. Whisk all remaining ingredients except cheese in medium bowl. Spread cheese and bacon evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.I love the combination of bacon and cheese, but this recipe has infinite possibilities. Ham and asparagus is delicious, as is mushroom and goat cheese.

Christina's Tortellini Emilia

1 8-ounce package dried cheese-filled tortellini
1 1/2 tablespoons finely chopped red onion
1 tablespoons finely chopped shallots
1/2 tablespoon margarine or butter
1 cup half-and-half or light cream
1/4 cup milk
1 egg yolks
1/8 cup grated Parmesan cheese
1/2 tablespoon snipped fresh sage or 1/2 teaspoon dried sage, crushed
1/4 cup shredded Gruyere or Swiss cheese (2 oz.)
1/4 cup walnut pieces
1 ounces prosciutto, finely snipped, or cooked ham, finely chopped

1. Preheat oven to 400 degree F. Prepare tortellini according to package directions. Drain; set aside. In a medium saucepan cook onion and shallots in hot margarine over medium heat until tender. Stir in cream and milk. Bring just to boiling. Remove from heat. In a small bowl lightly beat egg yolks. Slowly add about 1 cup of hot mixture to yolks, beating until combined. Return all to saucepan. Cook and stir over medium-low heat about 10 minutes or until slightly thickened and just bubbly. Stir in Parmesan, sage, and 1/4 teaspoon pepper. Transfer half of the tortellini to a small rectangular baking dish. Sprinkle with the cheese. Pour half of the sauce over tortellini. Top with remaining pasta, the walnuts, the prosciutto, and remaining sauce. Bake, uncovered, for 20 minutes or until top is lightly browned and mixture is bubbly. Let stand 10 minutes. Makes 4 servings.

Christina's Hearty Tomato Soup

1 lb. ground turkey
1/2 onion, chopped
1/2 bag of frozen veggies (pees/carrots/corn/green beans mix)
1 can diced tomatoes (14.5 oz)
1 can tomato sauce (15 oz)
1 c. beef broth
2 t. brown sugar
1 t. celery seeds
salt and pepper to taste
1-3 stalks celery, chopped (optional)

1.Brown meat in soup pot; drain.

2. Add onions and seasoning (except sugar) right before the meat gets "dry" or too-cooked.

3. Add rest of veggies, including the diced tomatoes; cook for a bit.

4. Add tomato sauce, broth and sugar; stir.

5. Simmer covered for 30 minutes, stirring every now and then.

Christina's Ginger Soy Lettuce Wraps

4 chicken breasts, cut into thin strips
ginger, minced
1 garlic clove, minced
crushed red pepper flakes, to taste
6 scallions/green onions, julienned- 2 in.
1 can water chestnuts, drained and minced
1 carrot, minced
8 shiitake mushrooms, prepared and minced (plain mushrooms are fine, just sauté them up and then mince)
¼ c. soy sauce (scant)
1-2 T. honey- depending on how sweet you want it
Lettuce
little crispy rice noodles (opt.), 2 oz. raw peanuts, toasted (opt.), 1 can bamboo shoots, drained and minced (opt.)

1. Heat a large skillet over high heat. Add a little olive oil to start off with, then add water when needed- a tbsp. at a time.
2. Add chicken and season with salt and pepper (lots of pepper for extra spice).
3. Add garlic, ginger and red pepper flakes (the latter two according to taste); cook for a couple of minutes.
4. Add scallions and cook for another minute.
5. Add soy sauce and honey to form a sauce and glaze the chicken.
6. Remove from heat.
7. Serve wrapped in lettuce, or on top of shredded lettuce.

Christina's Rhubarb Shortbread

For the Jam

1 pound rhubarb, trimmed and cut into 1-inch pieces
1/2 cup granulated sugar
1/2 cup water
1 vanilla bean

For the Shortbread

4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 pound (4 sticks) unsalted butter, room temperature
4 large egg yolks
2 cups granulated sugar
Confectioners' sugar, for dusting

Make the jam: Combine rhubarb, sugar, and 1/2 cup water in a medium saucepan. Split vanilla bean, scrape the seeds into the pan, and toss in the pod. Bring to a simmer over low heat, cook, stirring often, until rhubarb softens and forms a soft mass, about 10 minutes. Remove and discard vanilla bean. Transfer to a shallow bowl and let cool. Can be made ahead and refrigerated in an airtight container, for up to one week. If refrigerated, return to room temperature before using. You may substitute 1 cup of your favorite jam or preserves for the homemade.

Make the shortbread: In a medium bowl, whisk together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter on high speed until pale and fluffy. Add egg yolks and sugar, and beat until sugar is dissolved and the mixture is light. Reduce mixer speed to low, and add the dry ingredients, mixing only until the ingredients are incorporated.

Turn the dough out onto a work surface and cut into two pieces. Shape each piece into a ball and wrap in plastic wrap. Place in freezer until firm, about 30 minutes. Can be made ahead and frozen for up to one month. Thaw in refrigerator overnight.

Assemble and bake: Preheat oven to 350 degrees with rack in center. Remove one ball of dough from freezer and, using the large holes on a box grater, grate the dough into a 9-by-13-inch baking dish. Pat the dough gently just to get it into the corners (you don't want to press it down), and spread with the rhubarb jam. Grate the remaining dough over the jam, and press it lightly to distribute it evenly. Bake until golden brown, about 40 minutes. Dust with confectioners' sugar as soon as it is removed from oven. Cool on a wire rack.

Cut the shortbread into bars when it is cool. You can cut whatever size bars please you, although as a rough guide, 3-inch squares, or rectangles 1 1/2 inches by 3 inches make nice servings. Store covered at room temperature for up to 2 days.

Christina's Roasted Acorn Squash Soup with Horseradish and Apples

3 acorn squash (about 3 pounds total)
3 1/2 cups low-sodium chicken or vegetable broth, skimmed of fat
1 1/2 cups apple cider
1 tablespoon freshly grated horseradish
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 Granny Smith apples(about 1 pound)
Juice of 1 lemon
1/4 cup coarsely chopped fresh flat-leaf parsley leaves
Olive-oil cooking spray

1. Heat oven to 450°. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive-oil cooking spray. Roast until tender, about 45 minutes.

2. Combine chicken stock, apple cider, 1 teaspoon horseradish, salt, and pepper in a medium saucepan, and bring to a simmer. Scoop squash flesh out of skins, and place in the bowl of a food processor. Add 1 cup hot stock mixture, and puree until smooth. Stir squash mixture into pan with remaining stock, and keep soup warm.

3. Peel and core apples, and cut into 1/4-inch dice. Transfer to a small bowl, add lemon juice and remaining 2 teaspoons horseradish, and toss to combine. Heat a medium sauté pan coated with olive-oil cooking spray over medium-high heat. Add apple mixture, and sauté until golden brown. Serve soup garnished with sautéed apple mixture and chopped parsley.

Christina's Chili-Garlic Roasted Broccoli

1/4 cup extra virgin olive oil
5-6 cloves garlic, finely chopped
1 tablespoon chili powder
1 tablespoon grill seasoning blend or poultry seasoning
1 large head broccoli, cut into thin, long spears

Preheat oven to 425°F.

Place olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly.

Transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17-20 minutes.