Broccoli Cheese Soup

In the midst of a torrential downpour and imminent tornado danger, what can be better than taking cover in your basement? Well, eating comfort food, of course. Not even sure if I was going to be able to make dinner tonight, due to the roof potentially being torn off our house, I decided to make my favorite broccoli cheese soup anyway, once I knew the coast was clear. Comfort food calms your nerves (especially the little ones who were terrified,) and fills your belly with a smile (and some relief.) Although three tornados did actually touch down today, no one was injured and minimal damage was done, thank goodness :)

Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cups sliced baby carrots (3/8" to 1/2" pieces)
3 celery stalks, halved lengthwise then sliced into 3/8" to 1/2" pieces
1/4 teaspoon fresh ground pepper
4 cups fresh broccoli, cut into medium florets
2 1/2 cups vegetable broth


1/2  cup butter
3 tablespoons flour
2 cups milk
1 pound Velveeta cheese, diced into 1/2" cubes
1 teaspoon dry mustard


Add oil to large pot. Over medium heat, cook onion, carrots and celery with pepper for about 5 minutes, stirring frequently. Add broth and bring to a boil. Cover, reduce heat to low and simmer for 5 minutes. Add broccoli florets, return heat to high, cover and cook for 7 more minutes. Remove from heat and keep covered.

In a medium pot, over medium heat, melt butter. Add flour and dry mustard and whisk until well combined. Slowly add milk and stir frequently until thickened. Add cubed cheese and stir until melted. Add cheese mixture to vegetables and stir until combined. Serves 4-6.

(Spicy) Cauliflower with Potatos and Green Peas

The spice in this recipe is really up to you. If you like a little extra kick, add the cayenne pepper. If not (maybe you are feeding little ones), don't. I love this combination because it includes all my favorite flavors (cumin, chili, garlic, cilantro) and it has a refreshing twist with the cauliflower and potatoes. 

Ingredients

1/2 tablespoon coconut oil, or olive oil

1 cup diced sweet onion

1 clove garlic, finely diced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper (OPTIONAL)

1 head cauliflower, cut into medium/small sections

1 1/2 pounds red or russet potatoes, peeled and diced into 1 inch pieces

Fresh ground pepper

1 teaspoon kosher salt (or to taste)

2 cups vegetable broth

1 can diced tomatoes, blended and 1 cup reserved

1/2 cup cilantro, chopped (plus more for garnishing)

1 cup frozen peas

Sour cream

In a medium sauce pan with a tight fighting lid, add 1 inch of water (and a steaming basket if you have one...if not, that's okay.) Bring to a boil. Add cut up cauliflower and cover. Steam for 4 minutes. Remove from heat and drain. Rinse with cold water, drain and set aside. Blend one can of tomatoes and reserve one cup. Set aside. 

In a large, high sided skillet (or pot) heat coconut oil on medium heat. Add onion, garlic, cumin, coriander and chili powder. Cook for about 5 minutes. Add cauliflower, potatoes, salt and pepper. Stir and cover vegetables well with oil and spices. Cook for 2-3 more minutes, stirring frequently. Add broth, 1 cup blended tomatoes, and 1/2 cup cilantro. Bring to a boil then cover and reduce heat to low. Simmer for 15-20 minutes or until vegetables are cooked through. Remove from heat and stir in frozen peas. Let sit, uncovered for about 15 minutes. Serve in bowls and garnish with cilantro and sour cream. 

Sweet Potato, Black Bean and Quinoa Soup

I have to admit, I'm not one to try out many recipes online, unless I've tasted the dish from a friend who's already made it (ha ha--and here I am posting recipes online--more on that...) This recipe was referred by a friend (but I hadn't tried it,) but I thought I'd give it a whirl. The first night I made it, the smells were enticing and I immediately knew this recipe would be a keeper, even before it filled my belly. The one thing that actually sealed the deal is that my 5 year old (who is the pickiest eater in the whole world) actually ate it, and liked it (minus the kale--but, no one's perfect, right?) This soup is now one of my favorites and we make it almost on a weekly basis. Recipe (modified slightly) from Oh She Glows.

I started posting my favorite recipes for myself, so I could have them at the snap of a finger (or touch of a finger) wherever I may be. Out of town, no problem. Just pull up a recipe from my blog and there it is. It's somewhat turned into posts for myself, as well as some family and friends. . .and whoever else may be intrigued to try. They may not be everyone's favorite recipes, but they are mine :)

Ingredients

1/2 cup uncooked quinoa, rinsed and drained

1/2 tablespoon coconut oil

3 garlic cloves, minced

2 cups diced sweet onion

1 jalapeño, seeded and diced

1 large sweet potato, peeled and chopped into 1 inch pieces

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon ground coriander

6 cups vegetable broth

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

Kosher salt or sea salt and fresh ground pepper, to taste

1 large kale leaf, washed, removed from vein and torn into bite size pieces

Toppings

Avocado, diced

Corn Chips

Cilantro

Cherry tomatoes, sliced in half

Green onions, diced

Sour cream

Cook quinoa according to package directions. Set aside. In a large pot, heat oil. Add garlic and onion and cook, string frequently for 2 to 3 minutes on medium heat. Season with a pinch or two of salt and a few grinds of pepper. Add jalapeño and sweet potato. Cook for 5 to 7 minutes more.

Stir in cumin, chili powder, coriander and broth. Bring to a  boil, then reduce heat to medium-low and simmer for about 15 to 18 minutes uncovered, or until potatoes are fork tender.

Just before serving, stir in cooked quinoa, black beans and kale. Season with salt and pepper to taste. Garnish with toppings.

Corn Chowder with Chicken and Green Chilies

I made this soup for dinner the other night and it was delicious, as usual! I had it for lunch on a super cold, snowy day and I was happy :O)

This soup is great the day of, and even better the next day.

Ingredients:

1 large boneless, skinless chicken breast, cut into 1/2 to 3/4 inch pieces

1/2 cup chopped onion

2 garlic cloves, minced

3 tablespoons butter

1 cup chicken broth

1 teaspoon ground cumin

2 cups heavy cream

2 cups grated cheddar or Monterey Jack cheese

1 16 oz bag frozen corn

1 (4 oz) can diced green chilies, undrained

1/4 teaspoon Tabasco sauce

1 medium tomato, chopped & drained (1 14 oz can drained, diced tomatoes will work as well.)

Fresh cilantro

Use sour cream as an optional garnish.

In a large pot, brown chicken, onions and garlic in butter until chicken is no longer pink. Add chicken broth, cumin and a pinch of kosher salt; bring to a boil. Reduce heat and simmer for about 5 minutes. Slowly add cream. When cream is warm, add cheese, corn, chilies and Tabasco sauce. Cook and stir over low heat until cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Butternut Squash Soup

Need I say more than Butternut Squash Soup?

Start by adding 2 tablespoons oil to large pot. Sauté about 1 cup baby carrots (or about 2 large carrots), 2 stalks celery, one medium onion, one butternut squash peeled and cubed, 1 cinnamon stick and 1 tablespoon honey. Add fresh ground pepper and cook for about 5 minutes on medium high. Add 4 cups chicken broth, bring to a boil. Reduce heat and simmer on medium low for about 45 minutes, or until carrots will easily mash when pressed against side of pot. 

Cool for a few minutes and remove cinnamon stick. In 2 or 3 batches, blend on high until completely smooth. Add 2 or 3 tablespoons cream cheese in one batch. Return to a medium sauce pan and reheat. Serves about 4.

Ingredients:

2 tablespoon oil

2 celery stalks, roughly chopped

1 medium onion, roughly chopped

1 cup baby carrots (about 2 large handfuls, or about 2 large carrots--roughly chopped)

1 butternut squash, peeled and cubed

1 cinnamon stick

1 tablespoon honey

4 cups vegetable or chicken broth

2 to 3 tablespoons cream cheese

salt to taste

optional--garnish with sour cream or whipped cream cheese

minestrone soup

Who doesn't like Minestrone Soup on a cold day with a fresh loaf of hearty bread? 

Well, you're crazy if you don't!

I seem to be making a lot of soups lately. Maybe a winter thing? They completely warm me up on a cold day--and this soup is no exception. It is so good--and it's pretty healthy too! 

This recipe has been slightly adapted. . .original recipe comes from my sweet mother-in-law. 

This recipe serves about 6 - 8 large servings.

In a large pot brown:

1 pound mild Italian sausage

Add and cook on medium heat for about 5 minutes:

2 medium onions, diced

2 cloves garlic, chopped

2 celery stalks, diced

3 large carrots, diced

Add:

6 cups beef broth

1 (15 oz) can tomato sauce

3 (15 oz) cans diced tomatoes

1 1/2 teaspoon dried basil

1 teaspoon dried oregano

3/4 tablespoon dried parsely

Bring to a boil. Reduce heat and simmer for about 2 hours.

In the meantime, cut about 1/2 pound fresh green French beans into 1/2 inch pieces. Add to boiling water and cook for 5 - 7 minutes. Drain and set aside.  *If you don't want to use fresh beans, add 1 can green beans at time of garbanzo beans and pasta. 

After soup has simmered, add:

1 can garbanzo beans, drained

1 cup small pasta (I use Chifferi or elbow pasta)

Cook for about 7 - 8 minutes, or until pasta is tender. Add cooked green beans and serve.

Split Pea Soup

 I seriously LOVE this soup. It's the perfect wintery day soup that will warm you up and fill you up. Super healthy--packed with protein and vitamins and very low in calories. A little goes a long way in satisfying a rumbly tummy. I love to have this soup for lunch with a few pieces of pita bread. 

Umm. . .it definitely hits the spot!

You'll need:

1 large carrot, chopped (or 1 large handful of baby carrots, about 1 1/4 cups)

1 small onion, coarsely chopped

1/4 teaspoon thyme

1/4 teaspoon paprika

3/4 teaspoon kosher salt

1/4 teaspoon fresh ground pepper

1 bay leaf

8 cups chicken broth

2 cups green split peas (one 16oz bag)

Saute celery, carrot, onion, thyme, paprika, salt and pepper in 1 tablespoon olive oil on high for about 5 minutes. Add bay leaf, chicken stock and peas. Bring to a boil. Turn down heat and simmer, covered, for 1 1/2 hours. Remove lid and let cool for at least 30 minutes. Remove bay leaf. Blend soup on high in 3 to 4 batches and return to pot. Reheat and serve. Add a little water, if necessary, to thin out. Soup will store in airtight container for 1 week in refrigerator, or up to 3 months in freezer. Serve with pita, or your favorite hearty bread.

Lemon Seared Chicken Tortilla Soup

As soon as the weather started getting cold I was craving something warm and yummy (and I'm not talking about my snuggie - or my husband.) Something yummy for my tummy, like soup! And this one definitely hits the spot. I only ask that you use everything mentioned below. . .namely all the garnishes. It just doesn't taste right without them. Enjoy!

You'll need:
2 boneless chicken breasts
1 lemon, sliced
Kosher salt
Fresh ground pepper
3 tablespoons olive oil, divided
1 onion, chopped
4 cloves garlic, minced
1 teaspoon chili powder
2 teaspoons cumin
1 teaspoon garlic powder
Juice from 1 lime
8 cups chicken broth
1 (28oz) can diced tomatoes
2 (14oz) cans black beans
1 cup frozen corn

Garnish:
Sour cream
Grated cheddar cheese
Chopped cilantro
Diced avocado
Crumbled tortilla chips

To cook chicken, heat a medium sized sauté pan on medium high with 2 tablespoons olive oil. Generously season chicken breasts with fresh ground pepper and a little salt. Place chicken in hot pan and top with lemon slices. Reduce heat to medium low. Cover and let cook for 5 - 8 minutes. Remove lemon slices, turn chicken over and replace lemon slices on top. Cover and cook an additional 5 - 8 minutes until chicken is cooked through. Remove chicken from pan and let rest.

In a large pot, heat 1 tablespoon olive oil. Add onion and garlic and cook on medium heat until onion is soft and tender (about 5 - 8 minutes.) Add chili powder, cumin and garlic powder. Cook an additional minute. Add chicken broth, lime juice and tomatoes and bring to a boil. Reduce heat to low and simmer for 30 minutes.
In the meantime, when chicken has cooled a bit, dice into 1/4 inch pieces.
To soup, add beans, chicken and corn. Continue to cook on low for about 5 minutes.
Garnish and serve.

Chicken With Wild Rice Soup

This is one of my all time favorite soups. It reminds me of a really great soup and sandwich cafe that you'd go to with your girlfriends for lunch. It's comforting and delicious!

Ingredients

2 cups cooked long-grain & wild rice mix

1 tablespoon olive oil

1 1/2 cup chopped red onion

1 cup chopped celery

1 cup chopped carrot

2 garlic cloves, chopped

1 (8 oz) package mushrooms, chopped

1/4 cup all-purpose flour

1/2 teaspoon dried tarragon

1/4 teaspoon dried thyme

4 cups chicken broth

1 (12 oz) can evaporated milk

3 cups roasted skinless chicken, shredded (you can also just use boiled chicken breasts too)

Brush olive oil onto skin of chicken.

Season chicken breasts with fresh ground pepper and kosher salt. 

Roast @ 350 degrees for 35-45 minutes. Cool. Remove skin and shred.

In a large pot, cook onion, celery, carrot, garlic, and mushrooms in olive oil over medium heat. Cook until onions are tender, about 10 minutes. Add flour, tarragon and thyme into the onion mixture and cook for 1 minute stirring frequently. Add chicken broth and evaporated milk; bring mixture to a boil. Reduce heat and simmer for 20 minutes or till carrots are tender. Stir in cooked rice and chicken. Cook till thoroughly heated.

I use this brand for the rice. Cook as directed, however don't add the seasoning packet. One box makes 2 cups. You can use any kind.