Best Cauliflower soup

Ingredients

1 head cauliflower
3 big carrots
1 big onion
1 tsp chicken grilling seasoning*
1 tsp dry basil
1 tsp turmeric
1/2 tsp salt
1/4 tsp black pepper
2 cups leftover cooked turkey or chicken (optional)
6 cups chicken broth or water
1/4 cup chopped fresh green onions
1/4 cup chopped fresh parsley and dill
olive oil
1/2 cup heavy cream or milk



Directions

Heat oven to 350 degrees. Roughly cut up the cauliflower, carrots, and onions in big chunks and spread them on a cookie sheet. Drizzle generous amount of olive oil over the veggies, sprinkle the grilling seasoning, dry basil, turmeric, salt, and pepper and put it in the oven for 20-30 minutes or until the veggies are tender and starting to brown.

Add the roasted veggies, the broth or water to a pot with the turkey or chicken, if using and cook for another half hour. Blend the soup with an immersion hand blender, then add the cream, fresh green onions, parsley, and dill, add more salt and pepper if needed.


Makes 6-8 servings

*I used McCormick Montreal chicken seasoning

Corn salad

Ingredients


1 can corn (or 2 cups fresh)
1/2 a small cabbage shredded (approx 2 cups)
2/3 cup sour cream or mayo
1/4 cup cilantro chopped
1 cup cooked chicken shredded (optional)
salt and pepper to taste



In a big bowl mix all of the ingredients and then add the sour cream/mayo. Make sure everything gets coated with sour-cream but doesn't get too soggy.

Chakhobili - Armenian Chicken Onion Soup

You've got to give this a try. I guarantee that you'll like it!

3-4 pieces of chicken (any part)
3 onions quartered and then sliced
1 8oz can tomato sauce or puree
1 TB tomato paste
2 TB flour for thickening
2-3 TB oil (olive or canola or whatever you have)
1 tsp. paprika
1/2 tsp dry basil
1 TB fresh or 1 tsp. dry parsley (I prefer the fresh one)
1-2 bay leaves
salt and pepper to taste

In a pot cover the chicken with water, add some salt and bay leaves and cook on the stove until chicken is cooked. Take the chicken out and save the broth. Shred the chicken and set aside.
Meanwhile in a medium saucepan heat oil over medium heat and add sliced onions by layering them and putting a pinch of salt on each layer. Don't stir the onions for about 10 minutes or until the bottom onions get browned, and then stir them until all of the onions are golden brown.
Add flour to the onions, stir to mix and then add paprika, basil, parsley and black pepper, tomato sauce and paste. Then add the shredded chicken and the broth to the onion mix. Bring to a boil and cook another 5 minutes or until thickened the way you prefer.


Yield: 6 servings