Veggies

Roasted Sweet Potato Soup

This delicious soup is perfect for fall and easy to make. It’s bound to become a favorite. Next time I’ll probably pair it with a sandwich…I’m thinking turkey or grilled cheese would go well.

Roasted Sweet Potato Soup

INGREDIENTS

  • 1 (2-lb) bag Schwan’s roasted sweet potatoes, prepared according to package instructions
  • 1 large onion, chopped
  • 3 (14.5-oz) cans chicken broth
  • 1 to 1.5 teaspoons ground thyme (2 teaspoons was too much)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 2 cups water
  • 1/2 cup cream

TOOLS: Large boiling pot, large colander, large mixing bowl, food processor.

INSTRUCTIONS

  1. Add onion and chicken broth to the large boiling pot and cook over medium to high heat until boiling. Reduce heat to low and simmer until the onion is translucent (approximately 10 minutes).
  2. Add the sweet potato and stir to distribute heat before removing from heat.
  3. Place the colander in the large mixing bowl and use it to separate the solids from the liquid.
  4. Use the food processor to puree the solids in 2-3 batches, depending on the size of the bowl, adding the reserved liquid as needed (I use a measuring cup for this). Add the puree back into the boiling pot, along with any remaining liquid.
  5. Return to low heat.
  6. In a small bowl, mix the flour slowly with a small amount of water until is forms a smooth, thin paste. Add the paste to the pot and stir until well blended.
  7. Add the remaining ingredients, stir until blended, and remove from heat.
  8. Serve when the soup is cool enough to eat.

CREDITS: This recipe was adapted from Simply Recipe’s Roasted Sweet Potato Soup to fit the ingredients I had on hand.

Hippy Risotto

This dish bears all the hallmarks of a good comfort food and goes really well with Schwan’s Italian Style Meatballs.

Hippy Risotto

INGREDIENTS:

1 cauliflower head, steamed and cut into florets
approximately 1 cup chicken broth
salt, to taste
1½ cups brown rice, cooked according to package instructions
2 tablespoons butter
1 tablespoon minced garlic
3 tablespoons freeze-dried chives
1/2 cup grated Parmesan cheese
approximately 1/4 cup cream
½ cup Mozzarella cheese for topping (more to taste)

INSTRUCTIONS:

Cook the rice according to package directions. Set aside.

Puree the cauliflower, adding as much chicken broth as necessary to get a
smooth, creamy consistency. Season with salt to taste. Pour
over the cooked rice and stir to combine.

In a large nonstick skillet, melt the butter and add the
garlic, sauteing over low heat until the garlic is
fragrant, about 3-5 minutes. Add the creamy rice mixture,
chives, Parmesan cheese, and approximately 1/4 cup
cream, stirring until the mixture reaches the desired
texture.

Add the Mozzarella cheese and stir it throughout the rice to
get it melted. If necessary, season with additional salt and
pepper to taste.

CREDITS:

Original recipe from Creamy Cauliflower Garlic Rice | Pinch of Yum

Cream-Braised Brussels Sprouts

I’ve been looking for the perfect recipe for Brussels sprouts–simple, but rich and delicious. I’m pretty sure this is it. ~K

Cream-Braised Brussels Sprouts

INGREDIENTS:

2 tablespoons butter
12 oz Brussels sprouts, trimmed and quartered
1/4 teaspoon sea salt, or to taste
1/2 cup heavy cream
1 tablespoon fresh lemon juice, or to taste

DIRECTIONS:

Melt the butter in a medium skillet over medium-high heat. add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, approximately 5 minutes or more.

Pour in the cream and bring to a simmer. Reduce heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 20-35 minutes.

The cream will have reduced in volume and taken on a creamy beige color. Remove the lid and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens an coats the sprouts.

Season to taste with additional salt or lemon juice if desired before serving.

CREDITS:

Adapted from Cream Braised Brussels Sprouts | Allrecipes.com.

Brussels Sprouts Gratin

Brussels Sprouts Gratin

  • Servings: 4
  • Time: 1 hour
  • Print

INGREDIENTS:

approximately 1.5 lb Brussels sprouts, trimmed and halved (keep the loose leaves)
2 tablespoons butter
2 tablespoons flour
1.5 cups milk
1 cup grated Parmesan Reggiano
1/2 teaspoon sea salt
1/4 cup olive oil mayonnaise
cracked black pepper, to taste

OTHER ITEMS: Large skillet, small baking dish (I used an 8″ x 8″ square Pyrex dish), cooking spray.

DIRECTIONS:

Preheat oven to 350 degrees F. Prepare baking dish with cooking spray.

Fill medium stock pot half way with water and bring to a boil. Add Brussels sprouts and stir, blanching quickly, about 2 minutes or until they turn bright green. Drain immediately and add to the small baking dish.

In a large skillet, melt the butter, then add the flour and quickly stir with whisk to combine and remove clumps. Turn off heat. Add milk, salt, cheese, mayonnaise, and black pepper. Stir until cheese is melted, turning heat back on low if necessary.

Pour cheese sauce over the Brussels sprouts and bake for about 30-45 minutes or until Brussels sprouts are tender.

CREDITS:

Original recipe from Cheesy Brussels Sprouts Gratin | WhiteOnRiceCouple.com.

Quickie Cheese Sauce

Our boys are veggie-haters. In a desperate attempt to feed them broccoli, Alex threw together some cheese sauce tonight. It didn’t work so well with the boys but I loved it!

Alex's Quickie Cheese Sauce

Ingredients Per Serving:

1/4 cup shredded cheese
1/4 cup milk
1 T butter
1 T flour
salt and pepper to taste

Directions:

Put it all in a sauce pan over medium high heat and stir continuously “for a few minutes until it looks like cheese sauce.”

This makes a generous single serving.

Cream of Broccoli Soup

This soup is a delicious, creamy favorite and the recipe is easy and flexible.

Cream of Broccoli Soup

INGREDIENTS

  • 1 broccoli crown, cut into florets (or 1.5-lb bag Schwan’s broccoli florets, cooked according to package instructions)
  • 3-4 (14.5-oz) cans chicken broth  (use 4 with the Schwan’s broccoli)
  • 1/2 cup chopped large onion
  • 1/2 cup heavy whipping cream
  • 3 tablespoons flour
  • water

TOOLS: Large boiling pot, large colander, large mixing bowl, food processor, small bowl.

DIRECTIONS

  1. Put the broccoli florets and onion in the pot and add at least enough chicken broth to cover them. Turn the heat on medium high. When the liquid reaches a boil, turn the heat down and simmer until the broccoli is super soft and the onions are translucent.
  2. Place the colander in the large mixing bowl and use it to separate the solids from the liquid.
  3. Use the food processor to puree the solids in 2-3 batches, depending on the size of the bowl, adding the reserved liquid as needed (I use a measuring cup for this). Add the puree back into the boiling pot, along with any remaining liquid.
  4. Return to low heat.
  5. In a small bowl, mix the flour slowly with a small amount of water until is forms a smooth, thin paste. Add the paste to the pot and stir until well blended.
  6. Add the remaining ingredients, stir until blended, and remove from heat.
  7. Serve when the soup is cool enough to eat.

Mashed Cauliflower

Mashed Cauliflower

4/5/15. COOK’S NOTES: Next time try reducing butter to 1 T.

INGREDIENTS

1 medium head of cauliflower, cut into florets
2 tablespoons butter
1 teaspoon minced garlic
1/4 cup grated Parmesan
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup heavy cream

OTHER ITEM(S): Food processor.

DIRECTIONS

  1. Steam the cauliflower until tender, ~10 minutes after the water is boiling.
  2. Meanwhile, melt the butter in a small saucepan. Add the garlic and saute until fragrant, approximately 5 minutes.
  3. When the cauliflower is done, transfer it to the food processor. Add the remaining ingredients. Process until smooth and creamy. Serve immediately.

CREDITS

Recipe adapted from

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