Sunday, November 27, 2011

Broccoli, Cannellini Bean and Cheddar Soup

I love broccoli cheese soup (especially Panera's...yum!)! This is a lightened up version from Eating Well that still tastes delicious. Sorry I didn't snap a photo but it does look about like what you would think. The extra sharp cheddar cheese does work better than just sharp cheddar but use whatever you have/can find. I use our immersion blender to finish this off right in the pot to make less of a mess. 

From: Eating Well in Season

Serves: 6

1 - 14oz. can of chicken or vegetable broth
1 cup water
1 lb. broccoli crowns, trimmed and chopped (about 6 cups)
1 - 14oz. can cannellini beans, drained and rinsed
1/2 tsp. salt
1/4 tsp. white pepper
1 cup shredded extra-sharp cheddar cheese

1. Bring broth and water to boil in a medium saucepan. Add broccoli, cover and cook until tender, about 8 minutes. Stir in beans, salt, and pepper. Cook until beans are heated through, about 1 more minute.
2. Transfer half the mixture to a blender and puree with half the cheese. Transfer to a bowl and repeat with the remaining half of soup and cheese. (Again, I just use the immersion blended to blend right in the pot).

152 calories; 7g fat; 4g sat fat; 20 mg chol; 11g protein; 6g fiber; 558mg sodium

Monday, November 14, 2011

Roasted Broccoli (w/optional garlic)

From America's Test Kitchen

Even if you don't like broccoli, this recipe is worth a try...delicious!!

Servings: 4

1 large head of broccoli (1 3/4 lbs)
3 T. olive oil
1/2 tsp. table salt
1/2 tsp. sugar
Ground black pepper
Lemon wedges for serving
*optional garlic to taste

1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack and heat oven to 500 degrees. Cut broccoli into large pieces, remove outer peel from stalk. Cut stalk into 2-3 inch lengths and 1/2 inch pieces. Place broccoli in large bowl; drizzle with olive oil and toss until well coated. Sprinkle with salt, sugar, and pepper and toss to combine 
2. Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into an even layer, placing flat sides down. Return baking sheet to oven and roast until lightly browned (9-11 minutes). Serve immediately with lemon wedges. 

* If you would like to use the optional garlic, mix minced garlic with the olive oil prior to drizzling oil over broccoli.