Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts

Monday, February 6, 2012

Broccoli Cheddar Soup

Broccoli-cheddar soup is one of my favorite meals to prepare on those especially frigid winter nights. You know, when the temperature gets down to, like, 50. (Hey, I'm a Texan after all!)


My first foray into making broccoli-cheese soup was less than successful. The cheese separated, leaving us with a bowlful of broccoli chunks and cheese-sand. Appetizing, eh? I've since learned my lesson- the secret to a smooth soup is adding the cheese bit by bit over medium-low heat. Crank it up, and you've got a recipe for disaster.

This simple-but-flavorful version originally hails from Allrecipes, although I've made several adaptations. Namely, halving the butter.

You're welcome.

Adapted from Allrecipes
Serves 3-4 as a main course

INGREDIENTS
2 cups chopped broccoli florets (about 1 large head of broccoli)
3/4 cup thinly sliced carrots
1 cup chicken broth
1/2 medium onion, finely chopped
1 clove garlic, minced
2 tbsp butter
2 tbsp flour
1 1/2 cups milk
2 cups shredded sharp cheddar cheese (buy the block and shred it yourself)
Dash red pepper flakes
Salt and pepper to taste

DIRECTIONS
1. Combine broccoli, carrots, and chicken broth in a small sauce pan. Bring to a boil. Reduce heat and cover. Simmer for 7 minutes. Remove from heat and set aside.

2. Melt butter over medium heat in a medium pot. Add onion and cook until translucent, stirring frequently. Add garlic and cook one minute. Add flour and stir to combine with onion mixture. Cook for one minute, stirring constantly.

3. Pour broccoli, carrots, and reserved cooking liquid into pot with onion mixture. Stir to combine. Add milk and heat until piping hot but not boiling. Reduce heat to medium-low. Add shredded cheese a little at a time, stirring after each addition. Remove from heat once all cheese has melted. Serve with crusty bread or crackers.

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Wednesday, November 23, 2011

Creamy Butternut Squash Pasta



First of all, I apologize again for neglecting my dear blog.  I can finally see the light at the end of the tunnel, as I just turned in a paper/project that are worth 40% of my grade in one of my masters classes.  (EEK!)  Suffice it to say that take-out and frozen pizza have graced our table a lot more frequently than home-cooked goodness in the past few weeks.

Now, onto this delicious butternut squash pasta... 

I wouldn't exactly call Mr. Ommy Noms a "meat and potatoes" guy, but it's safe to say that vegetarian dishes usually aren't his bag.  So when I set a plate of butternut squash pasta in front of him, I expected a lukewarm reception at best.  Oh, but I was surprised!  My husband RAVED about this dish, going back for seconds and insisting we reserve some for leftovers.  It paired beautifully with a fresh green salad.  Despite its fancy taste, this was a very low-effort dish.  Shredding the cheese and squash ahead of time would make this a great after-work meal.

Serves 4-6
Adapted from A Little Bit of Everything

INGREDIENTS
9 oz spaghetti or fettuccine
1 butternut squash, peeled and seeds removed
10 oz blend of hard cheeses (I took the easy way out and used a bag of shredded Italian)
3 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
Salt and pepper to taste
1 1/2 cups cream (I used light cream)

DIRECTIONS
1.  Preheat oven to 400.  Boil the pasta until al dente.  Drain and set aside to cool.
2.  Shred the squash flesh using a cheese grater.
3.  In a large bowl, combine the pasta, shredded squash, half the cheese, garlic, and parsley.  Add salt and pepper to taste.
4.  Transfer pasta mixture to a buttered baking dish.  Pour cream over pasta.  Top with remaining cheese.
5.  Bake until cream is absorbed and squash is cooked, about 30 minutes.
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