Tuesday, November 25, 2014

Broccoli Cheese and Potato Soup

Broccoli Cheese and Potato Soup 

1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp butter
2 tbsp flour
2 1/2 cups fat free chicken broth (or vegetable broth)
1 cup fat free milk
2 medium potatoes, peeled and diced small
salt and fresh pepper
4 cups (about 2 heads) broccoli florets, chopped into small pieces
1-1/2 cups 2% shredded sharp cheddar
2 slices 2% American cheese
1 tbsp parmesan cheese

Chop onion, carrot, celery, garlic in a chopper or food processor.

In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.

Add flour, salt and pepper to the pot and stir until smooth.

Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.

Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.

Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.
This recipe comes from the amazing Skinny Taste blog.  I cannot rave about this blog enough! 

Oven Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

Oven Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

5-6 cups cauliflower florets cut into 1 1/2 inch pieces
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated parmesan
Chopped chives, for garnish

Preheat the oven to 500 degrees.  Place the cauliflower florets in a large sauté pan or a roasting pan.  Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. 

Place the pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting.  Remove from the oven and sprinkle with Parmesan.  Garnish with chives and serve immediately while still warm.

From the Food Network.

Meatballs Stroganoff

Meatballs Stroganoff
Frozen Italian style meatballs (1/2 oz each) - enough to cover the bottom of the pan. 
1+ Tbsp Extra virgin olive oil  
2+ cups beef broth
kosher salt and black pepper to taste
1 1/2 tsp Parsley
1 1/2 tsp Oregano
1 1/2 tsp Basil
2/3 - 1 cup sour cream
1 cup heavy whipping cream
Wide egg noodles

Brown the meatballs in the olive oil.  You don't need to thaw the meatballs.  Use a skillet that will really brown the meatballs so those little bits of meat stick to the bottom of the skillet.

Deglaze the pan with 2 cups of beef broth.  Bring to a boil and season with the salt and pepper and all of the herbs.

When the liquid begins reducing, add the sour cream and heavy whipping cream.  Simmer.

Meanwhile, boil water in a separate pot and cook the noodles.  Boil until al dente, drain and then add to the summering sauce.  The noodles will continue to cook in the sauce.


This recipe comes from Menu Musings of a Modern Day Mom!  Great blog!