Broccoli Cheddar Soup

I am loving that the weather is changing and getting cooler, which means...SOUP!  Seriously, is there anything better on a cold night than a hot bowl of soup?  I don't think so!  This soup is comfort in a bread bowl.  The combination of broccoli, carrots, garlic, onion, and cheese is to die for!  The whole family loved it and can't wait to make it again.  If you are looking for a delicious soup for a cold evening, look no further! 

Ingredients

5 Tbsp, butter
1 onion, chopped
3 cloves garlic, minced
2/3 C flour
1 1/2 C half and half
1 1/2 C milk
1 qt Imagine No-Chicken Broth
3 carrots, grated
1 pound broccoli
1/2 tsp nutmeg
1/2 tsp cardamom
8 oz sharp cheddar, grated
8 oz Colby jack cheese, grated
4 oz pepper jack cheese, grated
salt and pepper to taste

Directions

1. Melt the butter in a large stock pot over medium heat.  Add the garlic and onions and saute until tender.
2. Add the flour and whisk until evenly combined.  Add in milk, half and half, and broth.  Bring to a light boil.  Add broccoli and carrots.  Reduce heat and simmer for 20 minutes.
3. Season with nutmeg, cardamom, salt and pepper.  Stir in cheeses.  Cook an additional 10 minutes. Serve immediately.

Adapted from Sugarcrafter

Roasted Garlic Broccoli with Cherry Tomatoes and Parmesan

Broccoli is a house favorite for us.  We love having it now because the baby is old enough to eat small pieces of roasted broccoli, so that means no separate cooking for her!  :)  I love finding new ways to serve roasted broccoli since I have so many Asian style recipes.  I was trying to find a way to enjoy broccoli with an Italian dinner that didn't involve slathering the vegetable in cheese.  This recipe is a wonderful option to have when both broccoli and tomatoes are locally available.  The flavors are wonderful with the farm-fresh veggies.

Ingredients

4 C broccoli florets
5 garlic cloves, minced
2 Tbsp olive oil
1/2 C cherry tomatoes, quartered
1/4 C freshly grated parmesan
salt and pepper

Directions

1. Preheat oven to 400 degrees.
2. Spread the broccoli in a single layer on a baking sheet.  Pour olive oil on top and toss to coat evenly.  Sprinkle the minced garlic over the layer of broccoli taking care to make sure it lands on the actual florets.
3. Bake until fork tender, about 10-15 minutes depending on floret size.
4. To serve, put roasted broccoli in a bowl with the cherry tomatoes.  Season with salt and pepper.  Top with parmesan.  Enjoy!

Adapted from Parents magazine August 2012

Broccoli with Garlic Butter and Cashews

Broccoli is one of those vegetables my daughter could eat every single day.  I always want to give her a variety of flavors, so coming up with tasty new ways to cook broccoli is a continuous challenge.  This recipe is so simple and such a flavorful method to serve this often overlooked vegetable.  Forget the cheese sauce; this mild Asian flavor will compliment a variety of main dishes.  It only uses a few ingredients and takes just a few minutes to prepare.  It won over my entire family, and I hope yours will love it too!

Ingredients
1 1/2 pounds fresh broccoli, cut into bite size florets
3 Tbsp butter
1 Tbsp brown sugar
3 Tbsp soy sauce
2 tsp white vinegar
1/4 tsp black pepper
3 cloves minced garlic
1/3 C lightly salted cashews, chopped

Directions

1. Steam broccoli for 5-7 minutes until tender but still crisp.  Assemble on platter or shallow bowl.
2. While the broccoli is steaming, melt the butter in a small skillet over medium heat.  
3. Mix in brown sugar, soy sauce, vinegar, pepper, and garlic.  Bring to a boil then remove from heat.
4. Stir in the cashews and pour sauce over broccoli.
5. Serve immediately.

Adapted from Salsiepie

Gardein Beef and Broccoli Over Rice

I became a vegetarian only 6 years ago, so I had decades of meat-centered meals to re-imagine (with lots of pressure to make food my meat-eating husband would still like!).  Beef and broccoli is a dish he grew up with and loves to this day.  It was a tall order to try and make a vegetarian version of it, but I actually succeeded!

One item that is a vegetarians best friend is Gardein.  It is a line of plant-based (non-GMO) meat substitutes.  I know, sounds tantalizing, right?  But they are fantastic!  Even the omnivores in my extended family love their products.  They are available in most grocery stores and are even expanding the array of restaurants in which they are offered.  The products cook up like real meat and have a wonderful texture to them.  If you have never tried it, I really encourage you to give it a shot!

This is a wonderful and easy meal that will satisfy the entire family.  My daughter loves anything served over rice, so this was a huge hit from the beginning.  I've never tried this recipe with real beef, but I'm sure it would be delicious!


Ingredients
2 packages Gardein home style beefless tips
3 1/2 Tbsp cornstarch, divided
1 tsp garlic powder
2 Tbsp olive oil, divided
2 large heads of broccoli, florets only
1 large onion, cut into wedges
1/2 C soy sauce
3 Tbsp brown sugar
1 1/2 tsp ground ginger
cooked rice (we use brown)

Directions

1. Let beef set for 10-20 minutes to slightly defrost.  If it defrosts too much, it will be more difficult to handle.  I find the beef tips are a little too big for this dish, so I cut each piece in half.
2. In a large bowl, combine 2 1/2 Tbsp of the cornstarch with the garlic powder.  Add the beef and toss until the pieces are evenly coated.
3. Heat 1 Tbsp of oil in a large skillet over over med-high heat.
4. Add the beef and saute, stirring occasionally, until each piece has a dark crispy coating.  Set aside.
5. Heat the remaining 1Tbsp olive oil in the same pan.  Cook the broccoli and onion for 5-10 minutes, or until crisp tender.
6. While the vegetables are cooking, combine the soy sauce, brown sugar, ginger, and remaining cornstarch in a small bowl.  Whisk until smooth. 
7. Return the beef to the skillet and add the sauce.  Stir to combine and cook for an additional 2-5 minutes.  
8. Serve hot over rice.

My Famous Macaroni and Cheese

What kid doesn't like macaroni and cheese?  Really, what adult doesn't?  It is one of the great comfort foods, but it usually isn't very healthy.  I have taken this meal to a new level by adding broccoli, cauliflower and quinoa.  Don't worry, it is still deliciously cheesy, but now it comes with less guilt - and the kids LOVE it!

Ingredients

2 cups uncooked small macaroni

2 heads of broccoli

1 large cauliflower

1/2 C uncooked quinoa, rinsed

2 T butter

2 T flour

1 1/2 C whole milk

8 oz shredded cheddar

4-6 oz shredded Gruyere

1/2 C half and half

1/3 C bread crumbs

1/2 C grated parmesan

salt and pepper to taste

Directions

1. In a small saucepan, bring the quinoa to a boil in 1 C of water.  Turn down the heat and simmer until the water is absorbed, about 15 minutes.  Set aside in a large bowl.
2. Cut the broccoli and cauliflower into florets.
3. In a large pot, boil the pasta according to package directions along with the broccoli and cauliflower.  Drain and set aside in the large bowl with the quinoa. 
4. Meanwhile, melt the butter in a medium saucepan over medium-high heat.
5. Once melted, add the flour, whisking constantly for about 2 minutes.
6. Slowly add the milk, whisking constantly to avoid lumps.  Simmer until slightly thickened.
7. Add the cheddar and stir until thoroughly melted.
8. Add the cheese sauce to the large bowl and mix together.  Add salt and pepper to taste.
9. Transfer to a 9x13 baking dish.
10. Sprinkle Gruyere over the pasta and drizzle the half and half over the Gruyere.  (It can be prepared to this point up to a day in advance and stored in the refrigerator)
11. When ready to bake, heat oven to 375.
12. In a small bowl, mix the bread crumbs and parmesan cheese.  Sprinkle over the pasta.  
13. Bake in the oven for 25-30 mins (cook an additional 10-15 minutes if it has been refrigerated) until the top is golden brown.  Serve hot.
14. If you like a little extra flavor, I like to add some garlic salt to my own plate.  :)