You are currently browsing the tag archive for the ‘broccoli’ tag.

What’s for dinner when you have a load of broccoli in the fridge? Broccoli Cheese Soup of course!

Ingredients

  • 3 large broccoli crowns, rinsed and roughly chopped including stems
  • 3 stalks celery
  • 1 medium onion
  • 12 cups chicken broth
  • 2 T butter and 1/4 c. butter
  • 1/4 cup all purpose flour
  • 2 c. milk
  1. Chop onion and celery in a food processor, place into stock pot with 2 T. butter, saute over medium heat until softened.
  2. Add chopped broccoli and chicken broth
  3. Simmer until broccoli is tender.
  4. In a separate pot, melt remaining butter and add flour, making a roux. Then add milk and stir over low heat until the mixture thickens.
  5. Remove 1/2 of broccoli mixture, without broth to a bowl.
  6. Add milk mixture to stockpot.
  7. Use blender or stick blender to puree soup in stockpot.
  8. Add reserved broccoli back into stockpot.
  9. Salt and pepper to taste.
  10. Garnish with shredded cheddar cheese.
Advertisements

Last night was cold and sleeting and very, very windy. It was a good night to make a good meal. We had a pasta, chicken and veggie dish and dinner rolls.

The rolls, which are one of my new favorite recipes, came from King Arthur’s website. The recipe, which I have changed slightly is easy and for a yeast dough, relatively quick.

Ingredients:

  • 2 1/4 t. active dry yeast
  • 1 1/8 cups warm water
  • 3 cups all purpose flour
  • 1 1/4 t. salt
  • 3 T. honey
  • 6 tablespoons butter at room temperature
  • 1/4 c. nonfat dry milk
  • 1/2 c. instant potato flakes

Process:

  1. Put yeast into the bowl of stand mixer, add the warm water and a dash of sugar to start the yeast. Let it sit for about 15 minutes or until you notice the yeast starting to foam.
  2. Add the remaining ingredients and knead for about 5-7 minutes. The dough should be smooth and formed into a ball.
  3. Place the dough into an oiled container, cover and let rise in a warm place until doubled in size, about one hour. (I sometimes preheat my oven and turn it off and then put the dough in there to proof.)
  4. When the dough has doubled, take it from the container, place it on a silpat or other non-stick surface and divide in half. Divide each half into half and then in half again until you have 16 pieces.
  5. Roll each piece into a ball and place them into two round cake pans which have been oiled. It should look like this:
  6. Cover and allow to rise until they touch, about another 30 minutes. They should look like this:
  7. Preheat oven to 350 degrees. Place both pans in the oven and cook for 25 minutes or until golden brown. When the rolls come out of the oven, sprinkle with flour to give the “snowflake” roll look.

The original recipe can be found at King Arthur’s site.

The pasta dish was a classic “throw together” with leftover chicken, green bell peppers, a fresh leek from the garden, garlic, oil cured pitted olives, basil, oregano, onions and broccoli florets all sauteed and tossed with some olive oil over cavatappi pasta.

 

And in response to those of you who ask why I prefer pictures of food to my children sometimes, I leave you with this photo:

I am not talking Buster Poindexter or The Cure lyrics – depending upon your musical taste — I’m talking the weather. Looks like summer is making a comeback and going out on Labor Day with a bang.

Despite getting a late start, the garden is doing great. The past few nights we’ve enjoyed fresh lettuce, cucumbers, broccoli and snow peas.

This head of broccoli measured at least 8 inches across – one head was enough for all of us for dinner. Chicken and goat poop are good for the garden evidently.

So much for that fall weather – the tomatoes must have a leg up with Mother Nature. The forecast here is calling for record breaking temperatures mid week in the 90s. Add watering to the list of things to do during the week.

I truly think that some of the best dinners I cook are those that are literally pulled from the fridge with whatever ingredients I have on hand. The picture above is a tofu stir fry that was part of last night’s dinner. I am partial to tofu in a stir fry and the rest of the family…well not so much. Complicating this is the fact that youngest son is allergic to sesame, so addition of sesame oil (which I also happen to like) is a big no-no on anything that he is eating. Hence, we are usually a two dinner family.

The “other” dinner I made last night was a chicken stir fry with broccoli and snow peas. Simple and quite tasty. For both recipes I put the protein into cornstarch and coated it before cooking – for the tofu that enabled it to be crunchy on the outside while still soft on the inside – for the chicken it gave it a nice moist taste.

Basically I pulled whatever I had in the way of fresh veggies out and you can do the same, but here’s the recipe for these particular recipes:

TOFU STIR FRY

1 container of extra firm tofu- drained on towel and cut into one inch cubes.

3 scallions chopped into 1 inch pieces

1/2 large onion, sliced thinly

2 carrots sliced thinly on the diagonal

1/2 large red bell pepper sliced into thin strips

handful of snow peas, chopped in half

handful of broccoli florets

chicken broth 2 cups

low sodium soy sauce 3 tablespoons

1/4 cup cornstarch

2 t. sesame oil

vegetable oil for sauteing (about 2 T.)

1. Dredge cubed tofu in cornstarch (about 1/4 cup total) until all sides are covered. Heat vegetable oil in frying pan or wok and add tofu, let cook on one side for about 5 minutes (or if you’re like me until the smoke detector goes off) and then flip so all sides are browned nicely. Remove from pan.

2. Add all vegetables and stir fry for about 5 minutes until vegetables are cooked enough for your taste.

3. Add sesame oil, chicken broth mixed with remaining cornstarch and soy sauce.

4. Bring to a boil so it thickens and then serve with jasmine or brown rice.

CHICKEN STIR FRY

3 boneless chicken breasts sliced into 1/4 inch slices

2 large broccoli crowns cut into florets (bite size)

1/2 pound of snow peas sliced in thirds

2 c. chicken broth

3 T low sodium soy sauce

1/4 c. cornstarch

vegetable oil for sauteing (about 2 T)

1. Dip slices of chicken into cornstarch to coat. Put oil into frying pan and heat, add chicken – cook until browned.

2. Steam broccoli florets in microwave with 1/2 c. water covered for 2 minutes to par-cook.

3. Drain broccoli and add it to pan along with snow peas. Stir fry until vegetables are cooked to your liking, about 5-8 minutes.

4. Mix chicken broth with remaining cornstarch. Add soy sauce and mix well. Add to pan and bring to a boil to thicken.

Serve with white or jasmine rice.

Evilwife on the move

Validated RSS

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 815 other followers

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 815 other followers

Copyright Information

© Happenings on the Hill,
https://tammyheff.wordpress.com
2016-2017.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Evilwife and Happenings on the Hill (http://tammyheff.wordpres.com) with appropriate and specific direction to the original content.

Licensing information

There have to be 5 things even on a really bad day.

Translate Me!

Advertisements