K: One of my new year's resolutions is to be more present when I'm eating a proper
meal and to eat proper meals. I am always on the go I know all of us live busy
lives so it's like easy to just grab a protein bar and think of that as a meal
replacement, but that's not a meal
L: So today we're gonna make a three part meal
three different dishes and it's gonna be a cauliflower soup kale and avocado salad
and then third we're gonna do roasted salmon
K: These are really good go-to meals that I literally eat every week. Alright, so should we go to the store, go get our stuff?
L: Let's go get our ingredients.
K: Alright we'll be back
K: I'm so excited to learn how Lena turns this cauliflower into delicious creamy soup
L: Okay, cauliflower sometimes it'll start to get moldy when it's older
you'll have to see little black spots so you just want to make sure that you
don't see any mush it's nice and firm
K: How do we pick a good a good avocado?
L: I usually look first at the color because they tend to darken as
they ripen it should give a little bit you don't want it to be too soft and
mushy because it'll be brown inside this one looks good, feel it
K: Okay, winner winner
L: Alright, kale is over here
K: I always get so hungry when I come to the grocery store. Okay so how do we pick kale?
L: Okay, so there are couple different kinds this one looks really good actually you just want to
make sure that it's not super wilty when you want to kind of look through the leaves make sure that
K: There's no bugs
L: Yeah, there's no bugs well bugs are okay
but like yellow slimy mushy like make sure it's fresh
K: Kale, check
L: What else do we need?
K: Now picking out fish is not an easy task
L: So the smell of the fish is actually really important fish should never smell fishy, the fresher it is
K: Wait, fish would never smell fishy?
L: I t's crazy right also what you can do is you can just go to the fish counter ask them what's fresh what they just got in
K: So if all else fails, ask whoever is behind the fish counter and they'll advise
Alright, so let's check out and get back to the kitchen
L: This soup is gonna ultimately be blended so it doesn't
really matter that it's chunky or imperfect and it also makes it
really quick so we're gonna be just peel and then we're just gonna chop it
literally just a few times, that's it so that's ready to go
L: Let's turn that pot on. K: How high?
L: let's do it to medium high that's perfect. So we're gonna take
about two tablespoons of coconut oil
K: Amazing
L: You can toss the onions in okay
great let those start cooking and then I'm just gonna chop this cauliflower down
so you can do the same thing with that one and then really it's just a couple of rough chops
K: Is there any trick to chopping this up or doesn't matter because we are going to puree it?
L: Yeah, it doesn't even matter for this one
So we're gonna chop this garlic really fast this is just like I want to show you my technique
K: Yeah, you wiz through garlic. How do you do this?
L: What you do is you just take it and put it on its side take the flat edge of the knife, and you hit it and then it cracks
K: I like that little crack L: It cracks the paper and then look at this
otherwise you spend hours trying to peel garlic right and then you just chop it
So this kind of crushes and it releases a little bit more of the oils of the garlic then if you were to just chop it by itself.
So these actually look pretty good, see how they're getting a little bit of caramelization they're starting to break down, a little bit translucent
so we're gonna add in a single bay leaf
and now we're gonna add the cauliflower, super roughly chopped. Do you want to give this a stir?
K: It smells so good. I love onions and normally I saute them with olive oil so I like this coconut oil, switching it up
L: Now we're just gonna add the broth
we have two quarts here, we're gonna start with one and see how that goes
basically you want it to almost cover the cauliflower so they're kind of
peeking out a little bit but they're almost covered. What we're gonna do is
we're gonna bring the cauliflower soup to a boil, which should only take a few
minutes and then once it comes to a boil we're gonna lower it to simmer which is
the lowest heat and then we'll cover it and then we're gonna let it cook for
just about 15 minutes just till the cauliflower softens in the meantime
we're gonna make the kale and avocado salad, which is your favorite
K: Da-da-da-da, my favorite friend here, kale. Although, it's like, it kinda looks like it should not be eaten like this, it's like a decorative plant
L: So what we're gonna do is strip it and this is how I like to do it
I kind of hold the stem and then just pull it off and it pulls off kind of in bite-sized pieces
K: You take off a leaf and like this is too big you can't eat this
L: Yeah, that's too big and so and I'm like really rough with tearing up because we're about to massage it anyway
K: So like this big? L: That's perfect
L: So this is gonna have one whole avocado, a beauty, so then from here cut this lemon in half
and squeeze the lemon 1/4 to 1/2 teaspoon of salt start with 1/4
K: Oh baby
L: So then I'm just gonna do about a tablespoon of olive oil and then you're just gonna massage
K: Massages in like get the avocado smushed into
L: You're just like smushing, really I mean really at the end of this
K: This is so weird! L: It's weird.
K: it feels- I definitely spilled some avocado on my toe.
K: This is disgusting looking, but it's so good. Okay, now what?
L: So we're just gonna put this aside because
it's ready to go and it'll last it doesn't it doesn't need any more of our attention
just is a little intermission well you've earned a little vino
K: Part of the fun of cooking especially with Lena is that you know this is like this
is fun it's not serious like cooking should be enjoyable and a little wine
never hurt anyone. This is also a special wine this is from
my wedding so this is just like a delicious special one
Cheers
K: That's so yummy. Oh my god I love wine so much. Guys...(laughter.) Okay, now what?
L: Let's check on this soup to see where we are at with this
this is pretty close, look, see how the cauliflower is starting to fall apart just when I touch it?
and you know what it almost seems a little bit too
liquidy so we're gonna leave the top off and it'll steam some of the liquid off
this is just a quarter cup of pumpkin seeds which are really high in magnesium
so adding nuts so if you like soaked nuts or seeds they have they have a lot
of fat in them right and so once once they absorb water they kind of get
creamy and so when I puree this it acts almost like a creamer and so it's the
same thing of like almond milk right it's not creamy it's a similar thing but
but instead of straining it I'm just doing the entire thing pureed together because I don't like wasting
K: That's so crazy. Guys when you taste the soup
you'll understand what I'm talking about, but it's such a creamy cauliflower soup
that I always thought I actually texted Lena the first time you made it, I was like
sure there's no dairy in there because it's so rich and creamy and I would have
never thought that could come from pumpkin seeds
L: Yeah, pretty cool right?
and so now for the main attraction we have salmon. K: Yes! L: it's in the fridge if you want to grab that.
K: I'm so excited I almost forgot them the grand finale here
L: and so for, wait I'll save this for when I turn around. Do you know what this is?
K: Umm, I do because we've used it to great things before, I don't know the name of it though
L: It's a mandoline
K: A mandolin.
L: The mandolin is a very sharp blade and so you have to be extra careful but you can make these like beautiful
thin shavings of literally anything and it looks real fancy and impressive such a big deal and when it's this thin
K: You can eat that? What? Lena, you can't eat a lemon rind
L: Try it. K: No! L: Live a little
K: I've had wine, but not that much wine. L: actually most of the vitimic C that's in a lemon is in the rind of it
K: whoa-ohh-ohh that's so tart and terrible
L: So it's a really simple we're just gonna sprinkle salt, wait
K: Yes salt bae, my salt bae back at it again. L: and pepper bae
L: It's going in your sleeve. K: It's going in my wine more importantly
L: And now we are just going to sprinkle a little bit of the dill and then from here we're just gonna take
these beautiful little slivers and place them right on top
K: This is beautiful
L: Now we're ready to throw this in the oven. So I'm just gonna grab a sheet tray. K: beauties
L: So 350 to 400 so we did 400. So fish is in the oven
kale salad is made all we have to do is puree the soup and by the time we're
done with that the salmon is gonna be ready to go it's gonna be hot and we'll
have a meal that is perfectly timed and ready to eat
K: I'm so excited for you guys
to see what happens from this into the final the final step of the soup the
L: The only thing we want to note is that this is really effing hot yeah right. K: Be careful
L: You don't want it splattering on you
K Make sure this lid is on I've done this more times than I'm willing to admit
K: It's really beautiful. Ah thats hot, ah that was really really hot. That was not a joke. Wait turn it off turn it off. Don't do this at home people
L: I didn't mean to laugh at you, but I get burned all the time. It's like not, it's like you'll be fine
See how it's starting to break down
K: Yeah L: But it doesn't quite have that silky consistancy yet so we are going to turn it up
so we let it blend for about a minute and look
K: Woah. This is so simple there's so few ingredients and it's so delicious. I can't get over this
K: Beautiful L: Let's check on the salmon
Watch your face okay steam burns are real. That looks good, so basically when you start
to see this white stuff, which looks a little bit gross yeah when that starts
to come out of the salmon that's it means it's cooked
and then I'm just gonna scoop right underneath so gently, we'll have a finger help
L: Bada- bing-bada-boom
K:Bada- bing-bada-boom. Lena where is your wine?
L: Should we make it pretty? K: Yeah, let's make it pretty
K: Okay, so some of our lovely friends down in the
comment section said we didn't taste the food enough last time so for your
viewing pleasure we're going to eat the entire thing guys this is not a hard job. So good, cheers.
L: I'm going for the salmon first. K: I'm going for the salmon L: I think that's a good call
K: It look so good. Get in on this. Cheers Cheers
K: oh my god it's so good. It like it might not look like the most
appetizing thing to someone who's not crazy about healthy food, but trust me on
this like it's really this kale salad is so tasty I've had it like I said for
lunch for years it's my go-to this soup is amazing
guys trust me you're gonna want to try this
and when you try it and make it take a picture tag us
#Klossykitchen and let us know what you think. Okay, bye guys!