Broccoli Cheese Soup

First and foremost, our thoughts and prayers go out to the families who were so greatly affected by the tragedy of 9/11.  I will never forget watching the second plane hit while I was in my 1st hour class my senior year of high school.  I've been to ground zero and it was an unforgettable experience to say the least.

Second, don't forget to enter out Halloween banner giveaway!  Go here to check it out.

Third, good old fashion comfort food!  Broccoli Cheese Soup, just looking at it makes my heart happy!

Are you a cheese lover?  You can bet I am! I put the golden goodness in a lot of my dishes and eat it on almost anything. (Except a hamburger, I know I'm crazy!) I wish the stuff wasn't so darn expensive!  Anyway, cheese is amazing.  Then if you combine it with my favorite vegetable, broccoli, we've got something special.  This soup is a sure fire way to make me happy.  This is a great meal to serve on those cool fall days or the chilly winter ones that are right around the corner.  I'm also trying to add more meatless meals to our menu and this one is high on the list.

Here's what you'll need:

2 tablespoons of butter
1/2 to 1 cup chopped onion
1/4 cup flour
5 cups milk
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon basil leaves
1/2 teaspoon Worcestershire sauce
1/2 teaspoon pepper
3 cups broccoli flowerets (I like to make my pretty darn small)
1 lb sharp cheddar cheese (you can use any strength of cheese you like but sharp gives you more bang for your buck!)

To start, you'll need to melt the butter in at least a 4 quart pot.  Next add in the onion and saute it for about 5 minutes.  Now, stir in the flour and half of the milk, mix this combination well.  Then add the rest of the milk, salt, mustard, basil, Worcestershire sauce and pepper.  Make sure you stir all that good stuff well.  Finally the broccoli gets to join in the fun, add all 3 cups.  Over medium heat, bring the milk close to the boiling point.  Let the soup cook for 20 minutes.  You have to be careful not to let the milk scald so stir fairly often.  Now, for the best part, add the cheese!  You're almost there and it's going to be well wroth the wait!  All you have to do is stir in the cheese well and wait for it to melt, give it 5 minutes or so. 

There you go, easy cheesy!   I usually serve this with some sort of bread to make the meal a little more filling, this time it was breadsticks.

Enjoy!

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Tortellini, Bean and Pesto Soup

Pesto, Pesto, Pesto! If you love pesto then this is a recipe for you.  If you're not sure if you love pesto or not then this is also a recipe for you.  I LOVE this soup!  My friend Debbie introduced this recipe to our dinner group and ever since it has made a regular apperance at our table. 

Here's what you'll need:

2 tablespoons butter
1 finely chopped garlic clove
1/2 cup of chopped carrot
1/2 cup of chopped onion
1/2 cup of chopped celery
6 to 8 cups of water
2 teaspoons vegetable or chicken bouillon granules
1 can of drained kidney beans
10 oz of dried cheese-filled tortellini  (the best pasta ever invented!)
1 tablespoon parsley
1/4 teaspoon pepper
6 tablespoons of basil pesto
Grated parmesan cheese

Start by melting the butter in a large pot.  Once butter is melted add the garlic and veggies, cook for about 10 mins, stirring often.  Next add water and bouillon granules.  Heat this to boiling and then reduce heat to simmer.  Add in the beans, tortellini, parsley and pepper then cover and let the soup simmer for about 20 mins or until the tortellini is tender.  Top each serving with a generous helping of basil and cheese.

This soup amazing! Enjoy!
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Cream of Wild Rice Soup

Sometimes I wonder why I don't make homemade soups more often, they're sooo good.  Talk about comfort food.  To top it off they're usually good for you too.  This one has half and half in it, but to balance that there are vegetables and the wild rice, a whole grain.  This is a rich, creamy soup, with a yummy chewiness of wild rice and a surprise crunch from the almonds.  You should try it.  Set your bread maker to have a loaf of bread ready in time for dinner and enjoy a great meal.

1/2 cup wild rice
4 cups chicken broth, divided
1/3 cup slivered almonds, toasted
6 tablespoons butter
1 medium onion, chopped
3 carrots, thinly sliced
2 ribs celery, sliced
1 cup mushrooms, sliced and lightly chopped
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup half and half

Start wild rice cooking in a small sauce pan with 1 1/2 cup of the broth.  Bring broth to a boil, add rice.  Reduce heat to a hard simmer and cover.  Check rice in 40 minutes.  It may take longer, rice should be tender. 

Toast almonds.  How to toast almonds.

Melt butter in large saucepan; saute onion, celery and carrots till tender.  Add mushrooms, saute 2 more minutes.  Blend in flour, salt and pepper; gradually stir in broth.  Heat to boiling, stirring to prevent scorching on the bottom of the pan.  This will thicken the soup.  Reduce heat to low.  Stir in rice; simmer about 2 minutes.  Blend in half and half and almonds.  Heat to serving temperature.  Do not boil.  Enjoy!

Variations: Add chopped ham or cooked, crumbled bacon.  Add 1/2 teaspoon rosemary.

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Spinach-Ravioli Lasagna

This rich lasagna goes together really fast.  The Alfredo sauce is a nice change from Marinara sauce.
Can be frozen after assembling or after cooking.

1 (6 oz) package fresh baby spinach, thoroughly washed
1/3 cup refrigerated pesto sauce
1 (15 oz) jar Alfredo sauce
1/4 cup vegetable or chicken broth
1 (25 oz) package frozen cheese-filled ravioli (Do not thaw)
1 cup (4 oz) shredded Italian six-cheese blend or Mozzarella

Garnishes: chopped fresh basil, paprika (opt)

Preheat oven to 375. Chop spinach, and toss with pesto sauce in a medium bowl.

Combine Alfredo sauce and vegetable broth.  Spoon 1/3 of Alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2 qt or 11x7 in baking dish.  Top with half of spinach mixture.  Arrange half of the ravioli in a single layer over spinach mixture.  Repeat layers once.  Top with remaining Alfredo sauce.

Bake at 375 for 30 minutes.  Remove from oven, and sprinkle with shredded cheese.  Bake 5 to 10 more minutes or until hot and bubbly.  At the end of cooking I turned my oven to broil to get the cheese to brown a little. I did not move the oven rack.  Watch closely, so it doesn't over cook, it just takes a minute or two.  Garnish, if desired.

Recipe adapted from Southern Living
AUGUST 2008                                                                                                                     printer freindly

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Pineapple-Black Beans Enchiladas

This recipe is from Pillsbury Bake Off 2006.  It's so flavorful your family won't notice it's meatless.
If freezing, freeze before baking.

2 teaspoons vegetable oil

1 large yellow onion, chopped (about 1 cup)

1 medium red bell pepper, chopped (about 1 cup)

1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved

1 can (15 oz) black beans, drained, rinsed

1 can (4.5 oz) chopped green chiles

1 teaspoon salt

1/2 cup chopped fresh cilantro

3 cups shredded Cheddar cheese (12 oz)

1 can (15 oz) mild enchilada sauce

8 whole wheat flour tortillas (8 or 9 inch)

1/2 cup reduced-fat sour cream for garnish

chopped fresh cilantro for garnish (opt)

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.  Spread 1/3 cup enchilada sauce in the baking dish. 

In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro.  

Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 2/3 cup vegetable mixture over sauce on each tortilla.  Top with 1/4 cup grated cheese, reserve 1 cup cheese to sprinkle on top.  Roll up tortilla; place seam side down in baking dish.  Repeat with remaining tortillas. 

Mix reserved 1/3 cup pineapple juice and remaining enchilada sauce (I use the enchilada sauce can for this); pour over entire tops of enchiladas in dish.  Cover baking dish with foil, and seal tightly. 

Bake 25 to 30 minutes.  Remove foil, sprinkle with remaining 1 cup cheese.  Bake  uncovered 5 to 10 minutes more, until cheese is melted and sauce is bubbly. When serving top each baked enchilada with 1 tablespoon sour cream and cilantro.

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