Broccoli Cheese Soup

Broccoli Cheese Soup

www.jamiecooksitup.blogspot.com Time: 30 minutes Yield: 7 servings Recipe from the exceedingly lovely Julie Thomson   1 bunch broccoli 1/4 C butter 1/2 C chopped onion 3 T flour 2 C chicken broth 1 C broccoli water 2 C half and half 1/2 t Worcestershire sauce 1/2 t salt 2 C cheddar cheese, grated 1. Chop your broccoli and toss it in a medium sized sauce pan. Cover it with water and boil until tender. 2. Drain 1 C of the broccoli water into a measuring cup and set it aside. 3. Mash the broccoli up with a potato masher. Don't have one of those...don't worry about it. You could use the bottom of a glass cup. 4. While the broccoli is cooking, melt the butter in a large pot. 5. Add the onions and cook over medium high heat until they are translucent, about 5 minutes. 6. Add the flour and whisk it all around to combine it with the butter and onions. 7. Pour in the chicken broth. Bring it to a boil and add the reserved broccoli water, half and half, Worcestershire sauce, and salt. 8. Stir and cook until the soup becomes slightly thick. This should take about 5 minutes. 9. Add the broccoli and the cheese. 10. Remove the pan from the heat. Don't let the cheese cook in the soup...it just needs to be heated through so it can melt, nicely. Enjoy

Brussels Sprouts

Golden Sauteed Brussels Sprouts

submitted by Brittany ~ The Sisters Cafe

small brussels sprouts

extra-virgin olive oil

Kosher or sea salt and freshly ground black pepper

Parmesan cheese

Wash the brussels sprouts well. Trim the stems and remove any loose or yellow outer leaves.  You want to be left with just a tight, bright green sprout.  Cut the small ones in half from stem to top. Any larger ones, cut in quarters, from stem to top.  You want all the pieces to be roughly the same size. Toss brussels sprouts in a bowl with a few tablespoons of olive oil so they are all coated.

Heat 1-2 tablespoons of olive oil in your largest skillet over medium heat. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Pierce with a fork or knife to gauge whether they’re tender throughout. If not, cover and cook for a few more minutes.

Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Toss them once or twice to get some browning on the rounded side. Season to taste with more salt and freshly ground pepper.  Sprinkle Parmesan cheese on top and serve immediately.

Roasted Root Vegetables

Roasted Root Vegetables

www.jamiecooksitup.blogspot.com Time: 15 minutes prep + 30-40 minutes baking Yield: 8 servings Recipe from Jamie Cooks It Up! 1 medium sized yam 4 red potatoes 3 large carrots 1 medium onion 3-4 T olive oil salt and pepper Montreal Steak Seasoning 1. Peel and chop all of your veggies. 2. Spread them out evenly on a large cookie sheet, or jelly roll pan. 3. Pour the olive oil over the top of the veggies. 4. Sprinkle with freshly ground salt and pepper. 5. Add some Montreal Steak Seasoning. 6. Using two spoons, toss the vegetables making sure they are all evenly coated with the olive oil and seasonings. 7. Bake at 350 degrees until the vegetables are crisp tender, should take about 30-40 minutes. Enjoy!