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Broccoli Cheddar Soup

Broccoli Cheddar Soup
Comfort in a bowl. That is what this soup should be called. As Sugarcrafter, where I got the recipe, stated, I love the broccoli cheedar soup at Panera Bread. Since I was craving this soup, I made it as soon as I saw it in a bread bowl. There was one missing step in the recipe on her site (adding in the garlic), so I added it in the recipe below. *Update* I made a bread bowl today for the leftovers of this delicious soup. Broccoli Cheddar Soupadapted from Sugarcrafter 1/4 cup butter 1/2 chopped onion 1 clove garlic 1/4 cup flour 1 cup half-and-half 1 cup milk 2 cups chicken stock (I used bouillon cubes + boiling water) 1/2 lb fresh broccoli, chopped 1 cup carrot, shredded and chopped 1/4 tsp nutmeg 1/4 tsp cardamom 8 ounces grated sharp cheddar cheese 4 ounces grated Colby jack cheese (I used Velveeta) Salt and pepper to taste Hot Sauce (optional) Sauté the onion (and garlic) in the butter over medium heat. Add the onions back in, along with the broccoli and carrots. Related:  Soups

Celeriac with Green Apple and Orange : Cafe Fernando – Food Blog - celeriac - green apple - orange - Fruit March 04th, 2008 | Category: Fruit, Turkish Cuisine, Vegetable, Vegetarian It may look like a giant wart, but once you get past the knobbly exterior you are greeted by a deliciously-perfumed flesh. Celeriac, often called the vegetable world’s ugly duckling, is a fragrant root vegetable that tastes like celery minus the fibrous texture. To me, it is actually much tastier than celery due to its amazing ability to absorb flavors. Everything you throw in the pot together with this vegetable ends up in the final bite. There are many things you can do with celeriac: The French classic celerie remoulade, a hearty soup or a braised celeriac dish, to name a few. The traditional recipe calls for lemon juice to add acidity (which also prevents discoloration), but I like to add the whole lemon. Celeriac with Green Apple and Orange Ingredients 2 medium-sized celeriacs1 Granny Smith apple1 orange1 lemon1 large carrot5 garlic cloves3 cups of water3 tbsp sugar1 tsp salt1/4 cup extra virgin olive oil Method

Creamy Caprese Pasta Sigh. It’s Monday. I know. You probably don’t have a smile on your face. Maybe you woke up 35 minutes late and couldn’t wash your hair. That only means one thing. Mondays are for grown ups. But I have some good news! Monday just got a whole lot more tolerable. Shucks… I sort of like Monday now. So – the pasta! Am I gonna give it up or what? Creamy Caprese Pasta serves 4-6 1 pound whole wheat pasta (noodles such as penne work best) 1 cup of your favorite pasta/tomato sauce 1/3 cup heavy cream or half and half 1/3 cup freshly grated parmesan cheese + more for garnish 4 ounces fresh mozzarella, cut into cubes 1 pint of grape tomatoes (I cut some in half and left some whole) 1 bunch of fresh basil leaves Preheat oven to 350 degrees F. While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Top with additional fresh basil and grated cheese. Take that Monday.

Stuffed Shells with Sausage and Spinach Recipe After taking the photo for our sausage stuffed shells recipe, I scrambled into the kitchen to grab plates, knifes, forks and napkins — you know, like any normal person would do before sitting down to have a nice meal with their husband. Just as I was leaving the kitchen, I realized something. I left the shells with Adam. Alone. How he did it, I’m not sure, but in the time it took me to go to the kitchen, grab our supplies and get back to him, he had finished at least half of the shells. Being someone who likes to look on the bright side of life, that made me think the recipe was a success and as Adam mentioned to me just after his last stuffed shell, hey, maybe we can say these are finger food! So, there you go. How to make Our Sausage Stuffed Shells Recipe with Spinach Our stuffed shells recipe is pretty simple. Now, on to the filling. Heat a large skillet over medium heat. Add a tablespoon of minced garlic and cook for about 30 seconds. Pour in a can of diced tomatoes, juice and all.

Lasagne Cupcakes When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. If you remembered to use olive oil, they should slide out easily with top crispy and the wrapper moist and tender. The small cupcake size works well for us.

Summer Corn Chowder Ingredients 8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob 3 Tbsp butter 5 slices bacon, cut into 1/4 to 1/2-inch pieces 1 medium yellow onion chopped (1 1/2 cups) 1/4 cup all-purpose flour 1 clove garlic, minced 5 cups water 1 lb Yukon Gold potatoes, cut into 1/2-inch pieces 1/2 tsp dried thyme 1 bay leaf Salt and freshly ground black pepper 1 cup half and half 1 Tbsp honey 2 - 3 Tbsp chopped fresh chives Shredded cheddar cheese, for serving (optional) Directions Melt butter in a large pot over medium heat. Add in the flour and garlic and cook 1 1/2 minutes. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth.

Soothing Potato, Celery Root and Sunchoke Cream with Purple Potato Chips When I took these photos last week, I had a different story to tell you. A story about autumn and potatoes. But things changed. It all started last Friday when J. was complaining about a stomach ache. Saturday, I could barely move, but I was the least affected of the four so I somehow managed to make some soup. Celery root, sunchokes, potatoes, leeks, thyme, coconut milk… Creamy and light soup that takes no time to make to get us going. Sunday afternoon, C. and I managed to take alternating naps. I woke up to an anxious boy in a ninja costume ready to go trick or treating. We grabbed some of these leftover pistachio, oat and chocolate shortbreads, which I had been testing the week before and headed to our friends’ house where it as all happening. Oh how I love Halloween. Potato, Celery Root and Sunchoke Cream with Purple Potato Chips makes enough for 4 servings In a large pot, sauté the garlic and leeks in the olive oil for about 1-2 minutes.

Pesto Chicken Stuffed Shells When I'm in my cooking 'zone', creative juices tend to flow and I start throwing random things together so nothing goes to waste. This recipe is a result of using up leftover ingredients I had from other dishes I prepared for the freezer. I figured chicken, pesto and cheese would work with pasta fairly well and so I hoped for the best. I come from the school that any good tasting filling is versatile in different applications, whether it be stuffed into baked dough, layered or stuffed with pasta or even used as a pizza topping. This dish came about after realizing I had quite a few leftovers of pesto, cooked and shredded chicken, various cheesse and jumbo pasta shells. Pesto Chicken Stuffed Shells original Joelen recipe In a large pot over high heat, boil water and prepare pasta shells as directed on package. In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping.

Party Food! Pizza in a Bite October 20th, 2008 by katie Getting together to watch a game? Or maybe watching a different sort of game? Pizza bites are awesome party food. This recipe makes three trays which means you can pop them in the freezer and always have a quick appetizer on hand. Although, they are usually so popular that you’ll wind up baking all three trays in one night! Pizza Bites 2 recipes pizza dough (or 2 cans refrigerated pizza dough)8 oz block mozzarella cheese4 oz thin sliced pepperoni2 tsp Italian seasoning (combine oregano, basil, parsley, and garlic)1/4 cup olive oil3 tbsp grated Parmesan cheesepizza or marinara saucePrepare pizza dough and roughly chop pepperoni. I used to use the refrigerated pizza doughs for this recipe, but I actually find the homemade dough far easier to work with. Basic Pizza Dough 1 pkg active dry yeast (or 2 1/4 tsp loose yeast)1 cup warm water1 tbsp olive oil1 tsp salt2 3/4 cup flourCombine yeast and warm water, stir to dissolve.Add oil, salt, and flour.

scalloped potatoes January 18th, 2010 · 6 Comments If you thought “scalloped potatoes” and “healthy” couldn’t go in the same sentence, you were probably right. However, Cooks Illustrated (there I go talking about them again) has come up with a lighter version that I think, with a little tweaking, is absolutely fantastic. I cut back on the amount of onions they originally called for, changed the topping a bit, and added some cubed ham. You need to slice those potatoes with a food processor or mandolin or they won’t cook evenly. For those of you who like to make casseroles and freeze part of them for later, you need to know that potatoes do funny things when you freeze them, so I’d say just hedge your bets and eat all of this when it’s fresh. scalloped potatoes (lighter version) Adapted from Cook's Illustrated's The Best Light Recipe These potatoes are just as tasty as their full-fat counterparts! Ingredients 1 cup onion, minced 1 tsp vegetable oil 1/2 tsp salt 1 medium garlic clove, pressed 2 cups 2% milk

Cheeseburger Paradise Soup Cheeseburger Paradise Soup Ingredients 6 medium potatoes, peeled and cubed 1 small carrot, grated 1 small onion, chopped 1/2 cup chopped green pepper 2 tablespoons chopped seeded jalapeno pepper 3 cups water 2 tablespoons plus 2 teaspoons beef bouillon granules 2 garlic cloves, minced 1/8 teaspoon pepper 2 pounds ground beef 1/2 pound sliced fresh mushrooms 2 tablespoons butter 5 cups 2% milk, divided 6 tablespoons all-purpose flour 1 package (16 ounces) process cheese (Velveeta), cubed Directions In a Dutch oven, bring the first nine ingredients to a boil. Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Garnish with bacon.

GCC: Tuscan Cannellini Bean Soup - Home - Sweetbites Blog For the past few days we have experience early fall weather. Cool nights, gorgeous days, filled with a nice breeze and bright sunshine. Today was no exception, we woke up to the perfect day to lazy out at home and just be together. Tom and I did not have to think twice about it – we were going to park ourselves on our couch, snuggle and watch tons of TV. Just like I did not think twice about what to make for our lunch. Say hello to my version of the Tuscan White Bean Soup with Prosciutto. Since I did not want to go out of the house today, I had to play around a bit with the ingredients. The end result was all I could ask for -nothing short of addictive. Tom had three bowls of it to my two. The best part of this recipe is that if you use canned cannellini beans, it comes together in less than 45 minutes – not bad for a lazy Sunday lunch fare. Treat yourself to some of this today. TUSCAN CANNELLINI BEAN SOUPServes about 4 to 6 Heat the oil in a large stockpot over medium-high heat.

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