Cheesy Chicken and Broccoli Soup

Here in Northern California I think we skipped straight from summer to winter. One week the temperatures where in the 80s, the next in the 50s. {I know most of you don't consider that winter temperatures, but for us that is cold!}

My favorite thing to make when the temperatures drop is a large pot of soup to warm up chilly bodies. Plus, soup recipes always seem to make enough for plenty of leftovers -- one thing I'll never complain about!

Today's recipe is perfect for lunch, dinner, and snacks in between. A cheesy soup with plenty of protein packed in by adding chicken to the mix. Toss in broccoli and you practically have a one pot meal!

Cheesy Chicken and Broccoli Soup 

adapted from a recipe by Six Sisters' Stuff

 

2 - 2 1/2 lbs. chicken breasts, diced after cooking

onion, diced

3-4 garlic cloves, minced

1/2 c. butter

1 c. flour

8 c. reserved chicken broth

2 heads of broccoli, heads cut off into bite size pieces

1 1/2 t. salt

1/2 t. garlic powder

1 t. black pepper

1/2 t. cayenne pepper

1 c. whole milk

5 c. sharp cheddar cheese, grated (not packed)

Ahead of time, fill a large stock pot half full with water and place your chicken breasts inside. Boil over high heat for about 30-40 minutes, until cooked through. Reserve water to use as broth and allow chicken to cool.

Heat butter over medium high heat in a large stock pot. Add onion and garlic, cooking for about 5 minutes until onion is softened. Add in flour, stirring well so that is does not burn to bottom of the pan, for about one minute. Slowly add in chicken broth, stirring well after each cup addition. Throw in diced chicken and broccoli, along with the spices and salt. Bring to a slow boil and cook for 30 minutes.

Add in milk and cheese, stirring until cheese is melted in.

Makes about 6-8 servings as a main dish.

Wonderful served with sourdough bread or multigrain crackers.

Butternut Squash Orecchiette with Ricotta

 Another winner on our quest to cook with squash. We don't eat many meatless dishes but this one kept us full and satisfied for the evening.

For those who haven't had experience with cutting up squash, they can be a bit tricky. The butternut squash is easiest peeled first with a vegetable peeler and, then, sliced in half lengthwise. Scoop out the pulp and seeds, and cut it up. 

Butternut Squash Orecchiette with Ricotta

1 butternut squash cut up into bite size pieces

1 yellow onion, sliced into 1/2 inch pieces

4 cloves of garlic, sliced thinly 

about 20 fresh sage leaves

olive oil

1 lb. orecchiette

15 oz. whole milk ricotta

salt and pepper

Preheat oven to 450 degrees F. Place butternut squash, onion, garlic and sage on a baking sheet. Drizzle with olive oil and mix to coat. Cook for 40 minutes, stirring a couple times.

Cook orecchiette al dente in a pot of boiling water. Reserve about 1/2 c. of pasta water and dispose of the rest after cooking. 

Place cooked orecchiette with pasta water into a large bowl. Mix well with ricotta cheese. Stir in roasted veggies and sage with the pasta and cheese. Season with salt and pepper to taste.

Makes about 4 servings.

Roasted Red Pepper and Fennel Quiche with Goat Cheese

Well, it's about time.

I've had so many requests for more recipes, more blog posts, it seems I can no longer neglect this little corner of the world wide web. My posts won't be frequent and they won't be regular, but at least I can offer a little something every once and a while. :)

I concocted this recipe the other day when I was searching for a tasty quiche recipe for a breakfast date with a friend. It ended up making enough for two, so I sent one off with my husband for his weekly work Saturday brunch potluck. If you don't want two, it is easy to half the recipe.

And it's a wonderful meatless Lenten recipe, something I'm always searching for more of.

Enjoy. :)

Roasted Red Pepper and Fennel Quiche with Goat Cheese

2 pie crusts

2 large red peppers

1 head of Fennel, green part removed

1 large yellow onion

8 oz. goat cheese

A dozen eggs

1 c. milk

2 t. thyme (I used dried, but it would be great with fresh)

Preheat oven to 500 degrees F. Place your red peppers on a baking sheet, whole and entire. Roast for 30 minutes, turning about every 10 minutes. Keep them in the oven until their skins are completely blackened. Once black, remove from oven and immediately wrap in foil. Leave inside for at least 30 minutes. Once cool, remove stem and seeds, and carefully peel off skin. Cut into thin strips.

Reduce oven heat to 350 degrees F.

Chop onion and fennel. Heat a teaspoon of olive oil in a large skillet over medium-high heat. Cook onion and fennel for about 10 minutes, until softened. Place in bottom of pie crust along with roasted red peppers, split evenly between two pies. Sprinkle 4 oz. of cheese in each crust. 

In a small bowl, crack 6 eggs. Whisk eggs. Mix in a 1/2 cup of milk and 1 teaspoon of thyme. Pour into pie crust on top of vegetables and cheese. Repeat with second crust.

Place in oven for one hour, or until inserted knife comes out clean. 

Allow to cool for at least a half hour. Delicious hot or cold! 

Arugula Pomegranate Salad

Dark, leafy greens often get a bad rap. With such a variety to choose from, I've never quite understood this.

If spinach or kale is not your thing (or even if it is), this dark, leafy green is certainly a viable option. In fact, I'm strongly encouraging you to go out and grab yourself a bag.

Arugula (or rocket as it is sometimes called) is a peppery leaf, great in salads, on pizza, or in a sandwich. It has a punch of flavor, unlike an iceberg lettuce, and an arsenal of vitamins, such as Vitamin A, C, and K, folate, calcium, and magnesium, guaranteed to protect your ticker and help you live a healthy lifestyle.

This is one of my favorite salads to make with the greens. The tanginess of goat cheese, tartness of pomegranate seeds, and acidity of the Balsamic vinegar give it a great harmony of flavor sure to keep your taste buds hoppin'!

Arugula Pomegranate Salad



1/2 bag of pre-washed arugula

1/4 c. pomegranate seeds

2 T. walnuts, chopped

1/4 c. goat cheese, crumbled

2 T. olive oil

2 T. Balsamic vinegar

Mix together arugula, pomegranate seeds, and walnuts. Sprinkle goat cheese on top of salad.

Drizzle with olive oil and Balsamic.

Also good with pecans, dried cranberries or apricots, and sharp Irish cheddar.

Serves 2. Easily doubled or tripled.

Goodness Pizza

If you haven't discovered Trader Joe's pre-made pizza dough yet, you're missing out. I've been wanting to give a handmade version a spin, but they've given me good reason to continue procrastinating. It cuts out the difficulty of kneading and rising while still making you feel as if it is homemade.

Plus, it is SO cheap!

(And, no, they are not sponsoring this post...I'm just so head-over-heels for this dough, I couldn't keep it a secret!)

At our local Trader Joe's, it comes in three flavors plain, wheat, or herb. I usually buy the herb version. Although, I warn you: if you show up later in the day, it might be gone. Others have discovered its greatness.

Be sure to follow the directions about allowing it to sit outside the bag for at least 15 minutes before attempting to roll it out. If it is still cold, it will be difficult to stretch. I typically roll it a bit on the counter with a fistful of flour to prevent sticking, then pick it up, tossing, spinning, and stretching until it fits on the pizza pan.

If you are using a pizza stone, cover it with a generous amount of cornmeal. This is vital. I didn't do this the first time and I couldn't get the pizza to come off the stone for the life of me. Bonus: it gives your crust a nice crunch.

Steve graciously named this one for me... :)

 Goodness Pizza

1 herb pizza crust

3/4 c. simple basil pesto

2 c. mozzarella cheese, grated

1/2 red bell pepper, cut into thin slices

2 sun-dried tomato chicken sausages, cut into thin slices (I used Trader Joe's brand)

10 sun-dried tomatoes, cut in half

1/3 c. crumbled goat cheese

Roll out pizza crust. Spread pesto completely over top of crust. Sprinkle with cheese, red bell pepper, chicken sausages, sun-dried tomatoes, and goat cheese.

Bake according to dough instructions.

Sweet Roasted Tomato Pasta

I've recently been inspired to try my hand at making fresh sauces for my pastas and pizzas. This idea originated from a lack of ingredients in the cupboard, but is happily becoming a habit.

My lastest pasta dish featured freshly roasted cherry tomatoes bursting with sweetness. Roasting tomatoes is an easy process and a fantastic way to unleash their fabulous flavor.

Goat cheese brought a touch of tanginess to the dish, while garlic and basil tied the flavors together. Unique, yet familiar.

Sweet Roasted Tomato Pasta

4 T. olive oil

16 oz. cherry tomatoes, rinsed

salt and pepper

2 cloves of garlic, minced

1/2 t. dried basil (or 1 T. freshly minced basil)

1 t. salt

1/2 t. pepper

1 lb. pasta (I used a fancy pasta given to us as a gift, but you can use any)

2-4 oz. goat cheese, crumbled

Preheat the oven to 400 degrees F. Drizzle 2 T. of olive oil onto a baking sheet. Scatter tomatoes over the sheet. Sprinkle with salt and pepper Place in oven for about 20 minutes, or until tomatoes burst. (Some will char a bit.) About 10 minutes into baking, add garlic to unleash its flavor.

Pour into a bowl along with the other 2 tablespoons of olive oil. (The tomatoes will absorb some of the oil which is fine.) Add basil, salt and pepper, and mix well.

Cook pasta until al dente. Mix into sauce. Plate pasta and sprinkle with a generous helping of goat cheese.

I served the pasta alongside a Trader Joe's Sundried Tomato Chicken sausage. We ended up cutting them up and adding them to the pasta.

Steak with Bleu Cheese

I rarely begin constructing my dinner menu from something as seemingly insignificant as cheese. But, then again, if you know me, cheese is anything but insignificant.

We picked up this lovely bleu cheese at a market in San Francisco recently. The blue-veined fromage begged to be served with a suitable complementary to its wonderfully rich flavor. (Although, my fiance would tell you it's just fine as is. We fought for the bowl of it while I was cooking and I won by a small margin.)

Normally, I'm not much of red meat gal but every once and a while I get a craving for it. Particularly when it is accompanied by something like sauteed mushrooms or braised onions. But my favorite garnish for a nice, juicy steak is blue cheese. The stinkier the better. 

Bleu cheese and steak simply go together. Like milk and cereal. Like ice cream and cones.

Steak with Bleu Cheese

3 - 4 pieces of top sirloin, 10-12 oz. each

4 - 6 oz. bleu cheese

2 T butter, softened

salt and pepper

Preheat oven to broil. Salt and pepper steaks and place on a broiler pan. 

Mix together bleu cheese and butter.

Place steaks under broiler for 6 minutes on each side (for medium rare). Smear bleu cheese mixture on steaks and cook an extra 30 seconds to melt cheese slightly.

Total prep and cook time for this meal is about 15 minutes. Ideal for that last-minute dinner.

A great accompaniment to the steaks are baked potatoes with your choice of toppings and a green vegetable, such as broccoli. And don't forget the red wine.

Fire Roasted Chile Chevre

Many Americans are afraid of cheese with bold flavor.

Not this American.

I prefer my cheese to bite back. I like a cheese with some pizazz. A cheese with the ability to make your tastebuds dance.

One of my favorite types of cheese is chevre (or goat). Although its flavor is rather audacious, it pairs well with a variety of fruits and vegetables. A personal favorite is pineapple. I once purchased a small round rolled in tiny pieces at a cheese stall in a Parisian market, and made it my lunch alongside a rustic baguette from the local boulangerie. It is my top pick in a quiche, nestled among the asparagus spears.

As an added bonus, goat cheese is healthier for you than that made from cow's milk. It is lower in calories, cholesterol, and fat and easier on the human digestive tract.

At a food conference I attended a few weeks ago, I was introduced to this chevre cheese with fire roasted chiles by Redwood Hill Farm. I was so in love I nearly felt compelled to grab an entire container off the tasting table for later. Rather, I picked it from a miniature fridge beside the freshly baked bread (they just go together) at the market the following day and threw it into my basket. It was consumed quickly as dinner cooked. The only complaint we had was that the container was too small. We're thinking a Costco upgrade would be an excellent idea.

Perfect as a pre-Thanksgiving appetizer on crackers or bread.

Five Step Sandwich

Five steps to a perfect grilled ham and cheese sandwich --

1 ~ Cut cheese into even slices.

 

 

 2 ~ Prepare ingredients: cheese slices, pieces of ham, buttered bread.

 

3 ~ Arrange sandwich in pan over medium heat: butter side down bread, cheese, ham, and top with another slice of butter side down bread.

4 ~ Cover with lid. (This helps melt the cheese thoroughly.) Cook 3-5 minutes on each side.

5 ~ Enjoy! (Goes well with a cup of tomato soup.)

Vibrant Eggs

Tasting food all afternoon is hard work. I didn't think it would make me hungry.

Exploring the food booths at the 3rd annual Foodbuzz Festival this past Saturday, the folks at the Sargento and Sabra booths handed me a few samples to take for later. They came in handy when my belly was rumbling later that evening.

Sargento's on-the-go packaging is extremely convenient when you want to throw something in your bag and run out the door. No mess, no fuss. Just grab and go. It is also great for portioning if you're watching caloric intake. I slipped it right into my purse on my way to the Godiva booth.

Their cubed colby jack was the perfect addition to my eggs after I smothered it in Sabra's salsa. Normally, I prefer my salsas to be on the spicier side, but the flavor of this one was satisfying despite the lack of spiciness. Fortunately, their vibrant colors, with the aid of my fire-engine red peppers, masked the mess I made of flipping the eggs. :)

Vibrant Eggs

2 eggs, scrambled (with a bit of milk if you like)

colby jack cheese

salsa

quarter of a red bell pepper, diced

Sautee the red pepper for about 5 minutes over medium heat. Add eggs and cook until scrambled. Top with your favorite cheese and salsa.

Arugula Salad with Goat Cheese

Although it may seem strangely out of season to some, one of the joys of living in California is the ability to enjoy the beauty and taste of FRESH produce all year round. (I realized just how spoiled I was when back at school in Virginia, not only were the prices astronomical on produce in the winter, but the little that was on the stacks looked seriously malnourished....And why were the CALIFORNIA avocados in the foreign produce?!?) I am still able to enjoy vibrant green salads this time of year thanks to the wonderful sunshine that frequently beams brightly from above. :-) Although, I kind of miss the snow....

The past few days I've been heaping my plate with arugula (or rocket), cranberries, sliced almonds, and goat cheese, covered in a sweet poppy seed dressing. The contrast of the slightly bitter-tasting arugula is a perfect match with the sweet flavors of cranberries and goat cheese. The almonds provide a nice, little crunch to the mix.

Ploughman's Picnic Lunch

A rare sunny day in February last week gave Ryan and I the opportunity for a picnic lunch in the park. I absolutely love picnics. Any opportunity I have to be outside, I jump on instantly. Something about being out of doors makes everything seem fresh and more enjoyable.

The dilemma faced when packing a picnic lunch revolves around the question of what is easily portable. The notion of an English Ploughman's lunch came to mind. It seemed appropriate as Ploughman's lunches were traditionally served outdoors on chilly days to workers when they come in from the fields for a hearty meal at midday. Despite the sunshine, it was still rather chilly and it would provide a filling meal before a long shift at work.

Normally, a Ploughman's lunch consists of a hunk of cheese, some meat, fruit and greens. The platter is garnished with pickles and relishes to accompany the meats and cheese. Simple, yet sustainable. It is served alongside a mug of warm cider or ale.

For our Ploughman's lunch, I picked up some English Stilton with Cranberries and English White Cheddar cheese to go with a loaf of hearty wheat bread.

A wide selection of fresh fruits and vegetables including carrots, green bell peppers, spring mix, apples, grapefruit and kumquats were included in the mix. A jar of cornichons and warm apple cider tied into the traditional Ploughman's meal.


As it was Friday and I needed something meatless, I opted for a little fish dish of salmon pinwheels in lieu of sausage.


To craft these, simply spread a warmed tortilla with cream cheese blended with a bit of dill, lay pieces of smoked salmon on top, roll and slice to desired size.

And don't forget your siesta...essential for good digestion.

Cheese Blintzes

I am not a vegetarian but I do love vegetarian dishes. This one from the Laurel's Kitchen cookbook (one of my favorites) is amazingly versatile. The basic crepe batter can be used to make both crepes and blintzes stuffed with just about any filling you can imagine, sweet and savory alike.

I made the basic cheese blintzes from the cookbook for lunch today. The crepe pancakes take about 10 minutes to cook on the stove. Make sure to use a well-greased non-stick skillet to prevent your thin pancakes from turning into a scrambled mess. The first pancake will probably need to be thrown away as it soaks up a ton of butter, rendering it rather unappetizing.

I have made these before but somehow I was a bit of a failure today. The cheese mixture came out tasting rather salty and not sweet enough. I used cottage cheese exclusively and opted for cinnamon (a touch extra than called for) over the vanilla. I also used salted butter which I think caused the overtly saline taste. Next time I use salted butter, I think it would be best to omit the added salt. I think I was a tad skimpy on the sliced almonds as well which really enhance the flavor.

These are tough cookies to flip when attempting to bake the opposite side halfway through the cooking cycle. I've tried every spoon and spatula imaginable, but the cheese always seems to escape oozing out the folded side. If anyone can figure out a way to prevent this from happening, let me know. I just layer the escaping cheese mixture on top once I've scooped the blintzes out of the pan. Hardly anyone knows the difference. They imagine it to be my artistic need for decorating....

Cheese Blintzes
from the New Laurel's Kitchen cookbook

Crepe batter:
1 c. milk
3/4 c. whole wheat flour
2 eggs
1/2 t. salt

Mix ingredients together in a bowl with a wire whisk until well-combined.
Heat a greased, non-stick skillet on medium-high heat. Add 1/4 c. of batter to a 7-in. pan and roll the pan until the batter completely coats the bottom. Cook until the top becomes dry, about 1 minute.
If making crepes, flip over and cook the other side until lightly browned. Fill with your favorite fillings.
If making blintzes, remove from pan after cooking only one side and place on a platter to cool. Do not stack on top of each other.
Makes about 12 pancakes.

Cheese Blintzes

2 c. cottage or ricotta cheese
1 T brown sugar
1 T melted butter
1/2 t salt
2 T chopped toasted almonds
1 T raisins

1/2 t cinnamon or
1/2 t vanilla or
1 T lemon juice

Preheat oven to 400 degrees F.
Mix ingredients in a bowl.
Fill pancakes on cooked side with 2 heaping tablespoons of mixture. Turn in sides and roll up tightly. Place seam side down in a well-greased baking dish. Bake 20 minutes, flipping over halfway through to brown other side.

Makes about 12 blintzes.

English Cheddar Shortbread

One of the zippiest flavors amongst the many varieties of cheeses is a sharp English-country cheddar. It ranks right up there with the greatest of the French fromages, and for me, that is saying a lot.

Although, the cheese I used for these biscuits is technically Irish, the flavors from the various countries of the British Isles tend to be similar. In fact, the original recipe is actually called Scottish Sharp-Cheddar Shortbread...but who's counting? :-)

I used Dubliner Cheese, a sharp, white cheese. It is very dry; it crumbles a bit when you attempt to slice it. It is apparently riddled with calcium lactate crystals. Why....I cannot tell you. It is delicious on crackers or thinly sliced in an omelet adorned with fresh tomatoes. I also like to grate it over top of my salads, especially when accompanied by slices of Gala apples. This cheese pairs very well with almost any variety of apple.

I had a large 2 lb. block of this scrumptious cheese in the fridge that was begging for some attention. I discovered this recipe at epicurious and decided to give it a try:

Irish (Scottish/British) Sharp-Cheddar Shortbread

1/2 c. butter, room temperature
1/2 t. salt
1/4 t. black pepper
pinch of cayenne
8 oz. sharp white cheddar, shredded
1 c. all-purpose flour

Using whisk attachment on your mixer, blend butter, salt, pepper and cayenne together on low speed until just mixed. Add cheddar and flour, mixing on low just until dough sticks together. Bring together completely with your hands and wrap in wax paper. Refrigerate for 30 minutes.

Preheat oven to 350 degrees F. On a lightly floured surface, roll out dough to 1/4 in. thickness and cut out with biscuit cutter or top of a glass. Place on either greased cookie sheet or one lined with parchment paper.

Bake until golden around the edges, about 15 minutes. Remove from oven and let cool 5 minutes on sheet. Then, place on rack and let cool the rest of the way.

The cheddar biscuits were a perfect complement to my black bean soup. Pure buttery, cheesy goodness. They had a certain melt-in-your-mouth perfection about them.