Broccoli cheese soup
2 1/2 C. chicken broth
2 C. chopped broccoli
1 medium carrot chopped
1 med celery chopped
1/4 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
1 C. half & half
3 Tbsp flour
1/2 C shredded sharp cheese
In a large saucepan stir together the broth, broccoli, carrot, celery, salt, pepper and nutmeg. Bring to a simmer over med-high heat. Reduce heat and simmer, covered for 6-8 minutes or until vegetables are tender. In a small bowl whisk together the half and half and flour. Stir into the saucepan. Simmer 1-2 minutes or until thickened stirring occasionally. Add the cheese. Remove from heat. Stir until cheese is melted.
*the sharper the cheese the better*
*i added cauliflower to add more veggies and it was awesome. my 2 year olds loved it!*
Zucchini Linguine Recipe
Ingredients:
1 One pound package Linguine
2 medium sized Zucchini, sliced thin
4 medium sized fresh Tomatoes, seeded and chopped
1 medium sized Onion, chopped
1/4 cup fresh Parsley, chopped
3 Tablespoons Olive oil
3 Garlic cloves, minced
1 Teaspoon dried basil
1 teaspoon dried oregano
Salt and Pepper to taste
Grated Parmesan to season
Directions:
Cook Linguine by following the directions on the package.
Heat Olive oil in large skillet over medium heat.
Add garlic and cook until slightly brown. (approximately 15 seconds)
Add Zucchini and Onion Stir-Fry until tender-crisp. (Approximately 5 minutes)
Add Tomatoes, Parsley, Basil, Oregano and salt and pepper and cook an additional 5 minutes.
Toss the Linguine with the Zucchini mixture in a large bowl, gently.
Top with grated Parmesan.
Serves 6 to 8.
Zucchini Linguine is delicious when served for dinner with Toasted Garlic Bread.
It may not be much to look but I love this soup! It can be very healthy and yet is still extremely tasty. The recipe calls for cheese, sour cream, and bacon as garnish which is delish but not a requirement
1 cup chopped onions
2 T. butter (I usually use 1 T)
3 cups sliced zucchini
2 cups chicken broth
1/4 t. salt
1/8 t. pepper
½ cup half-and-half (I often substitute with regular milk and still think it tastes very yummy)
1 cup grated cheddar cheese (optional)
1/2 cup sour cream (optional)
4 slices bacon, cooked until crisp, then crumbled
In a large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 min.) Add salt and pepper. Cool slightly. Pour mixture into blender and puree it. Stir in half-and-half (or milk). Return to saucepan and reheat, but do not boil. Garnish with grated cheese, sour cream, and bacon bits. Makes 3 servings.
Roasted Cauliflower Recipe
1 head of cauliflower
2-3 garlic cloves, coarsely minced
1 lemon
Olive oil
Coarse salt
ground black pepper
Parmesan cheese
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Add garlic. Squeeze a lemon over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown. Test with a fork for desired doneness. Remove from oven and sprinkle generously with Parmesan cheese.
Serves 4.
Au Gratin Broccoli and Cauliflower
16 oz fresh broccoli and cauliflower florets
1/2 cup reduced-fat mayonnaise
1/2 cup shredded Sharp Cheddar cheese
1/2 cup shredded Parmesan cheese
3 green onions, sliced
1 clove garlic, minced
1 T Dijon mustard
1/8 tsp ground red cayenne pepper
1 T Italian-seasoned breadcrumbs
1/4 tsp paprika
Preheat oven to 350 degrees. Stir together mayonnaise, cheddar cheese, Parmesan cheese, green onions, garlic, mustard and red pepper; set aside. Cover and steam florets 6-8 minutes until crisp tender. Drain well. Arrange florets in baking dish. Spoon cheese mixture over florets. Sprinkle with breadcrumbs and paprika. Bake 20-25 minutes or until golden brown.
Base Recipe for Cream Soup
You can use this recipe to make cream soup from most vegetables. Consider this for asparagus, fresh pea soup, carrot soup, celery soup, and more. Since tastes and veggies vary, be ready to tinker with amounts until you have it just right. You can make hot or cold soup with this recipe.
This is a great recipe for summer when the garden is overflowing with produce.
1 sweet onion, diced
1/3 cup butter
1/3 cup all-purpose flour
4 cups chicken broth
4 cups vegetables of choice, diced
salt to taste
2/3 cup cream
Sauté the onion dices in the butter until they are tender and translucent but not browned.
Add the flour and stir and cook until a soft paste has formed but not browned.
While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened.
Add the vegetables and cook for 15 to 20 minutes or until they are soft enough to mash easily.
Pour two to three cups of the liquid into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is puréed.
Pour the soup through a strainer into a clean pan. Press any pieces through the sieve with the back of a spoon.
Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.
Cream of Broccoli Soup
This is a great broccoli soup. If you prefer, you can add two cups of cubed cheddar cheese in the last step for Cheesy Broccoli Soup.
1 sweet onion, diced
1/3 cup butter
1/3 cup all-purpose flour
4 cups chicken broth
4 cups broccoli pieces (cut into 1 in pieces)
salt to taste
2/3 cup cream
Sauté the onion dices in the butter until they are tender and translucent but not browned.
Add the flour and stir and cook until a soft paste has formed but not browned.
While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened.
Add the broccoli and cook for 15 to 20 minutes or until the broccoli is soft enough to mash easily.
Pour two to three cups of the liquid into your blender. Puree the mixture until the broccoli is smooth. Continue in batches until the entire soup is puréed.
Pour the soup through a strainer into a clean pan. Press any pieces through the sieve with the back of a spoon.
Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.
Cream of Mushroom Soup
For mushroom soup, do not puree the vegetables as you do for many other cream of vegetable soups.
1 pound sliced fresh mushrooms
2 tablespoons cooking sherry
1/2 sweet onion, diced
6 tablespoons butter, divided
3 tablespoons all-purpose flour
2 1/2 cups chicken broth
salt to taste
1/2 cup cream
Sauté the onion dices in three tablespoons of butter until they are tender and translucent but not browned. Remove them from the pan and set aside.
In the remaining butter in the pan, sauté the mushroom slices until they are nearly tender. Remove them from the pan and set aside.
Melt the remaining three tablespoons of butter in the pan. Add the flour and stir and cook until a soft paste has formed but not browned.
While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened. Add the cooked onions.
Pour two to three cups of the liquid into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is puréed.
Pour the soup through a strainer into a clean pan. Press any pieces through the sieve with the back of a spoon.
Add the mushrooms and cook until they tender. Add the sherry.
Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.
Cheesy Potato Soup
This is simply Cream of Potato Soup with cheese added.
5 cups of potatoes, peeled and sliced thin (about 3 large potatoes)
1 sweet onion, diced
3 tablespoons butter
3 tablespoons all-purpose flour
5 cups chicken broth
1/4 teaspoon dried thyme
salt to taste
1 cup cream
2 cups cubed cheddar cheese
2 tablespoons cooking sherry
Sauté the onion dices in the butter until they are tender and translucent but not browned.
Add the flour and stir and cook until a soft paste has formed but not browned.
While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened. Add the potatoes and thyme and cook for ten to fifteen minutes or until tender. With a slotted spoon, remove about a third of the potatoes from the soup and set aside.
Pour two to three cups of the remaining soup into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is puréed.
Pour the soup through a strainer into a clean pan. Press any piece through the sieve with the back of a spoon.
Add the set aside potatoes, cheese, and sherry. Salt the soup to taste. Cook the soup, stirring constantly, until the cheese melts. Add the cream. If the soup needs further thinning, add water. Serve hot.
New Potatoes in Creamy Dill Sauce
1 ½ lb small new potatoes ½ C. Water
½ C. cream cheese chive ½ C. milk
And onion flavor ½ tsp dill weed
Quarter potatoes and cook until done. Put potatoes in dish; set aside. Microwave cream cheese and milk in bowl for 1 minutes; stir until smooth. Pour over potatoes; sprinkle with dill. Microwave 1-2 minutes or until heated; stir gently.
Skillet Potatoes w/ Bacon & Cheddar
4 slices bacon cut in 1 chopped onion
½ inch pieces 2 lb potatoes sliced
1 C. shredded cheese thinly
6 Tbsp sour cream
Cook bacon in large skillet until crisp. Remove bacon with slotted spoon reserving 3 Tbsp drippings in skillet. Drain bacon on paper towels. Add onions to skillet; cook and stir 5 minutes. Stir in potatoes; cover. Cook on med low heat 20-25 minutes or until potatoes are tender. Top with cheese and bacon; cook covered 1-2 minutes or until cheese is melted. Top with sour cream.
Herbed vegetable & artichoke pasta
½ Lb dry conchiglie or penne
6 tbsp extra virgin olive oil
9 oz box frozen artichoke hearts thawed & quartered
2 C. green beans cut into 2 inch pieces
¼ C. sherry vinegar
2 tbsp honey
1 tsp kosher salt
½ tsp ground black pepper
¼ C. kalamata or black olives crushed or quartered
¼ red onion thinly sliced
1 tsp chopped oregano
1 tsp chopped thyme
¼ cup coarsely chopped flat leaf parsley
10 oz orange, yellow and variegated tomatoes cut into wedges
Cook pasta in lightly salted water and drain. Heat 1 ½ Tbsp olive oil in a skillet over med high heat. Add artichoke hearts and cook stirring occasionally until golden about 4 minutes.
Transfer artichokes to a large bowl then cook green beans in skillet for 2 min; add beans to artichokes and remove skillet from heat. To make vinaigrette, stir together vinegar, honey, salt and pepper in skillet gathering browned bits from bottom of pan. Whisk in remaining olive oil. Add pasta, olive, onion, oregano, thyme and parsley to bowl with artichokes and beans and toss. Coat with vinaigrette, and then gently stir in tomatoes.
