Cream of Cauliflower Soup

3/4 cup water

1 chicken bouillon cube

1 cup cubed potatoes

1/2 cup diced carrot

1/4 cup diced onion

1 cup chopped cauliflower

In a large saucepan combine water, chicken bouillon cube and vegetables.  Bring to a boil for 5 to 10 minutes, or until tender.  Set aside.

1/4 cup butter

1/4 cup flour

3 cups half and half

salt and pepper to taste

4 oz shredded cheddar cheese

In a separate saucepan over medium heat melt butter.   Stir in flour.  Cook for about 2 minutes.   Gradually stir in half and half.   Cook until thickened.  Stir in vegetables + cooking liquid.   Season with salt and pepper.   Stir in cheese until melted.   

Blue Cheese Crusted Filet Mignon with Port Wine Sauce

• 1 tablespoon butter
• 1/2 cup minced white onion
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh thyme
• 3/4 cup low-sodium beef broth
• 1/2 cup port wine
• 1 tablespoon vegetable oil
• 4 filet mignon steaks (1 1/2 inch thick)
• 3/4 cup crumbled blue cheese
• 1/4 cup panko bread crumbs

DIRECTIONS

1. Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
2. Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
3. Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
4. Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

Tofu, Pork and Cashews

1 (16 ounce) package firm tofu, cut into 6 slices
1/2 cup chicken broth
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons chili garlic sauce
2 tablespoons vegetable oil
2 boneless pork loin chops, cut into bite sized pieces
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 cups cooked brown rice
1/3 cup chopped green onions
1/3 cup cashews


DIRECTIONS
1. Place tofu slices on several layers of paper towels, cover with additional paper towels, and place a dinner plate on top. Let stand 30 minutes. Then cut tofu into 1/2 inch cubes.

2. In a small bowl, whisk together broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce.

3. Warm oil in a large skillet over medium-high heat. Stir in pork, and cook 2 minutes, stirring constantly. Stir in ginger and garlic. Then stir in tofu, and cook until golden, about 4 minutes.

4. Stir in broth mixture, bring to a boil; simmer until mixture thickens, about 1 minute. Remove from heat. Serve over cooked rice garnished with green onions and cashews.

Bethany's Yummy Potato Casserole

4 pounds potatoes, peeled
1 8oz pkg cream cheese
1 c sour cream
2 tsp salt
1/8 tsp pepper
1 garlic clove, chopped
1/4 c chopped fresh chives
2 tsp butter
1/2 tsp paprika

Boil potatoes until done. Beat with electric beater. Add next five ingredients. Beat until fluffy. Fold in chives. Put in greased baking dish. Dot with butter and sprinkle with paprika. Bake at 350 for 30 minutes.