I Like To Move It....

A few weeks back a dear friend and her family was moving to a new house.  Since they packed away their kitchen, I offered to make them dinner.  This recipe fit the bill, as it is both meatless (for a Friday) and packed with flavor.  I hope you enjoy as much as we have.  Serve with pretzels.

Cheesy Broccoli-Cauliflower Soup
my own recipe (though I did get inspiration from a few recipes)

2 medium onions, diced small
1 lb carrots, peeled and shredded
1 T olive oil
1 T butter
1 t Seasoned salt
1/2 t fresh ground pepper
1 t Dijon mustard (non-grainy kid)
1 pkg (12-16oz) broccoli florets, lightly steamed & chopped
1 pkg (12-16oz) cauliflower florets, lightly steamed & chopped
8 cups vegetable broth
4 cups whole milk, mixed with 1/4 cup cornstarch
1 pkg (8oz) instant mashed potatoes (I used roasted garlic flavor)
2 (5.2oz) Garlic-Herb Boursin cheese blocks, broken up

In a large stock pot, saute onions and carrots wth the oil and butter.  When these are becoming translucent and soft, stir in salt, pepper and Dijon until fragrant.  Pour in broth along side of the broccoli and cauliflower.  Simmer until super soft (mashable).  Remove chunks and puree in the blender (or use your handy immersion blender-if you don't have one, I highly recommend). Return to pot along with the milk mixture.  This mixture will now thicken ever so slightly.  Slowly incorporate mash potato flakes.  Heat just until hot (but not boiling) then remove from heat.  Stir in cheese.  Serve with shredded Cheddar cheese (and crumbled bacon bits, if desired).

Fun Meal Makeover

As fall comes into full swing, it is time for cozy soup recipes.  I made this recipe a week ago; it was loved by all. Great! I think it is a great addition to the fall/winter recipe cycle. Serve with buttered croissants. Perfection! (Though I am still not sure what BAP and SSP liked better - the rolls or the soup. Either way it was delish!)

Broccoli Cheese Soup
adapted from: http://www.gimmesomeoven.com/broccoli-cheese-soup-recipe/

2T butter
1T olive oil
1 whole shallot, diced
2/3 cup diced carrots
3 garlic cloves, minced
1/4 cup flour (I used rice flour)
3 cups chicken broth (veggie would be an easy substitute)
3 cups whole milk
1 (16oz) pkg broccoli, steamed
1 1/2 t Dijon mustard
(1 cup leftover mashed potatoes - I had mixed some  veggie cream cheese with them)*
(1/2 cup leftover Queso dip)*
salt/pepper
8oz shredded cheese

In a dutch oven saute shallot, carrots, and garlic in the butter and oil.  Once the veggies are tender, stir in flour to coat.  Slowly pour in the broth and milk.   Add broccoli, mustard and salt/pepper (and other ingredients if desired). Cook until everything is thick and bubbly. I used my immersion blender to make it all smooth (and to hide all the other veggies, besides broccoli).  Serve and sprinkle with cheese.

*my additions

Garlic Bread Fix

With a good Italian meal I think it is necessary to have a good piece of garlic bread to mop any extra sauce. However since going to gluten free I have had yet to find one that I have enjoyed.  The other night the boys voted for spaghetti and meat sauce, instead of sloppy joes. I was thinking about how good garlic bread sounded...well I wanted some. Mmmm. I found this recipe; it was splendid. It did not really sop up extra sauce but it was good. It is very addictive. Husband and I could not get enough.

Garlic Bread (without the bread)
adapted from: http://whatsfordinner-momwhatsfordinner.blogspot.com/2012/06/cheesy-garlic-cauliflower-bread-sticks.html

"Bread"
1 cup cooked & riced cauliflower (I steamed half of a bag of frozen broccoli/cauliflower mix)
1/2 cup shredded cheese
1/2 cup Parmesan
1 egg
1 T Italian seasoning

"Sauce"
2 T softened butter
2 garlic cloves, minced
additional cheese

Mix all bread ingredients in a bowl.  Press into a greased pan (about 9x13size).  Bake at 450 for 15-20minutes.
Mix all sauce ingredients in another bowl. Spread over hot crust.  Sprinkle with cheese. Bake just until cheese is melted and gooey.

This is also perfect for pizza crust....the boys don't even notice (they actually ate several pieces. I wrung out the excess water from the broccoli/cauliflower. (inspired by this recipe: http://www.handletheheat.com/2013/09/video-cauliflower-pizza-crust.html)

Better Than I Remember

I love the combination of chicken, broccoli and cheese (over rice).  This casserole is such comfort food. I found the perfect recipe (that I could eat every day - well, maybe not Fridays, since we are asked to abstain from meat).  I loved this recipe growing up and I love it even now (that I found the perfect one). The munchkins even ate gobbled this up - it may have been because of the goldfish crackers I used as a topping.

Not My Mama's Chicken Divan
adapted from: http://honestcooking.com/2012/07/12/not-my-mamas-chicken-divan/

4 (12oz) frozen steamable bag of broccoli and cauliflower with cheese sauce
2 cups chopped cooked chicken breasts (seasoned with roasted garlic seasoning)
1 cup mayonnaise
1/2 cup sour cream
1/4 cup white cooking wine or chicken broth
1 t Worchestershire sauce
1 (10.75oz) can cream of something soup or this
1 T lemon juice
1 cup (closer to 2 1/2 cups) cheddar cheese, divided
1/2 cup goldfish crackers

Cook broccoli and cauliflower according to directions on the package.  Dump in a large bowl.  Stir in cooked chicken.  In another bowl combine mayonnaise, sour cream, wine, Worcestershire sauce, soup and lemon juice.  Mix well.  Dump sauce-y mixture to chicken and veggie bowl.  Stir in all but about 1/4 cup cheese.  Mix well.  Spread in a well greased 9x13 pan.   Dump chicken contents in pan.  Spread out evenly.  Top with remaining cheese and goldfish crackers.  Bake at 400 until hot and bubbly (about 30-45minutes).  Serve over hot steamed rice.

Real Meaning Behind Soup-er Bowl Sunday

I really detest football. I don't understand how it is entertaining watching muscular-padded players run around after each other, jump on each other and just get hurt trying to do so.  Is there actually a strategy or three of how and when this should be done?!  Anyways football is stupid in my book.  I thought I would come up with my own way to celebrate...hearty soup in a bowl. SOUP-ER BOWL here I come.

Bread Bowls
adapted from: http://www.tasteofhome.com/Recipes/Bread-Bowls-2

1 1/4 cups warm water
2 T olive oil
1/4 cup Parmesan cheese
1 t sugar
salt
3 cups flour (I used 1/3 part whole wheat flour)
1 T yeast

If using a bread machine place in machine as manufacturer suggests for a 'dough' setting.  Otherwise place warm water, yeast and sugar in a mixing bowl.  Let marry a little bit.  Add oil and Parmesan.  Slowly add flour (add just enough so that dough pulls away from the sides).  If needed a little water or flour if absolutely necessary.  Remove to a greased bowl.  Cover and let rise for at least 30 minutes so it doubles in size.  For both variations, divide dough into fourths.  Roll into balls.  Place on a greased cookie sheet.  Rise again.  Preheat oven to 400.  Bake 15-20 minutes until lightly browned. Cool.  Cut off top and remove innards (save for later if desired).  Fill with soup. Eat.  MMM....

Broccoli Cheese Soup
adapted from: http://www.melskitchencafe.com/2008/12/broccoli-cheese-soup.html
http://thepioneerwoman.com/cooking/2011/11/broccoli-cheese-soup/

1 3/4 cup chicken broth
1 small onion, diced
1/3 cup flour
1/4 cup butter
1/2 t pepper
1/2 t salt
2 cups warmed milk (used part or mostly 1/2-n-1/2)
2 cups cheese, shredded (I used a mixture of cheddar and jack)
2 1/2 to 3 cups lightly steamed broccoli*


Saute onion lightly in extra butter or olive oil in a small saucepan.  Add broth.  Simmer for about 15-20 minutes.  In a dutch oven add butter and melt.  Add flour, salt and pepper.  Cook together for a few minutes.  Whisk in warm milk. Thicken.  Add broth and onions.  Stir.  Add cheese and mix until melted.  Add streamed broccoli. Use immersion blender if desired to mix well (and hide the broccoli chunkies from the kiddos- though the boys around here LOVE broccoli).
*or add raw with 1/2 cup diced carrots before cheese and just simmer 20-25 minutes

Ode To Lovely Green Soup

BAP and SSP love their broccoli.  The other night I thought I would make them a special treat of broccoli cheese soup.  mmm....I hope they enjoy it as much as husband and I do.  It is a great treat on (verge of) winter soup.  I thought I would try my hand at making beer cheese bread too.  Hope the two go well together.

Broccoli Cheese Soup
adapted from: Southern Lady Magazine

6 T butter
1 cup chopped yellow onion
1 cup chopped carrot (I used 1/2 cup grated)
1/4 cup flour (or 2 T cornstarch mixed with 1/4 cup water)
4 cups chicken stock (I used vegetable)
2 cups heavy whipping cream (I used 1 cup 1/2-n-1/2 & 2 cups 2% milk)
1 (12oz) bag broccoli florets (I used a bit more)
2 (8oz) blocks fontina cheese, shredded (omitted)
1 (5.2oz) package Boursin cheese
1 t pepper
3/4 t salt
1/4 t ground red pepper

In a Dutch oven, melt butter over medium heat.  Add onion and carrot; cook until softened (about 5-7minutes.  Pour in chicken stock and cream, stirring until smooth.  Simmer.  Cook on medium low for about 15-20 minutes to thicken.  Add broccoli; cook an additional 15-20 minutes.  Reduce heat again and add seasonings and cheese.  Stir until melted.

Honey Beer Bread
adapted from: http://www.gimmesomeoven.com/honey-beer-bread/

3 cups flour
2 T sugar
1 T baking powder
1 t salt
2 T honey (or agave nectar)
1 (12oz) beer (I used Costco's German Lager)

Preheat oven to 350.  Grease a 9x5x3 loaf pan.  In a large bowl combine all ingredients (it will be easier if the honey has been microwaved for a few seconds before combining).  I added about 1/2 cup cubed cheddar cheese.  Pour 2 T melted butter into the bottom of the pan.  Add batter.  Top with remaining butter.  Bake for about 60 minutes.  (just until knife comes out clean.) Put leftover bread in fridge.

What Do Tater Tots, Broccoli & Ground Beef Have In Common?

Casseroles are so comforting.  This casserole is no different.  We had some leftover broccoli in the fridge; it desperately needed used before it grew weird growths.  I thought I will make some Tater Tot Casserole...well with a twist.  BAP and SSP LOVE broccoli so what a better way to serve it other than just how it was a couple nights previous.

Tater Tot Casserole
slightly adapted from: http://allrecipes.com/recipe/tater-tot-bake/

1/3 (32oz) bag frozen tater tots, slightly thawed (reserve some for top)
1/2 pound ground beef, browned
1 small onion, diced (browned with meat)
1/2 t garlic powder
1/2 t onion powder
1/2 t chili powder
2 cups leftover steamed broccoli, finely chopped (seasoned with lemon pepper and olive oil)

1 1/2 cups milk
2 T butter
2 T flour

3/4 cups grated cheddar cheese, divided

 Melt butter in sauce pan.  Stir in flour.  Quickly add milk.  Boil and thicken.
In another bowl add meat, tater tots, onion, garlic powder, onion powder, and chili powder.  Stir in cream mixture.  Stir in broccoli and 1/2 cup of the cheese.  Place in a well-greased 8inch square baking dish.  Top with reserved tots.
Bake at 375 for about 30minutes.  Top with remaining cheese and bake an additional 15minutes just until bubbly.