Broccoli Cheddar Soup
Makes 4 servings
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1 tablespoons butter
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1 large yellow onion, diced
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2 large carrots, peeled and diced
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1 stalk celery, diced
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2 cloves garlic, minced
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1/4 cup all-purpose flour (or gluten-free flour)
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1/2 teaspoon smoked paprika
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4 cups vegetable broth (I like the not-chicken style)
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4 cups chopped broccoli
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2 cups 1% milk
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4 oz cheddar cheese, shredded (about 1 cup)
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1 cup low fat cottage cheese, blended
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Salt & pepper to taste
Instructions
Melt the butter in a large pot over medium heat.
Add the onion, carrot and celery and cook for 10 minutes, stirring frequently.
Add the garlic and continue to cook over medium heat for one minute.
Add the smoked paprika and flour and cook for one minute, stirring until the vegetables are coated with flour.
Add the broth and broccoli and bring to a simmer.
Simmer the broccoli for 8-9 minutes until softened.
Add the milk and cook over low heat until the soup is warm.
Add the blended cottage cheese and shredded cheese and stir until melted. Be careful not to turn the heat up too high or the milk will curdle.
Transfer one cup of soup to a blender and blend, allowing steam to escape through the vent. Transfer the blended soup back to the pot. Alternatively, you can use an immersion blender to gently blend the soup.
Add salt to taste, if needed.
Recipe from I Heart Vegetables
Sausage-Stuffed Acorn Squash
Makes 4 servings
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2 acorn squash
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½ pound ground Italian sausage
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1 tablespoon olive oil
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½ large onion, diced
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3 cups kale, cleaned and chopped
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1 tablespoon garlic, minced
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2 stalks celery, chopped
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½ large apple, chopped
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½ teaspoon fresh minced thyme
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2 sage leaves, minced
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1 teaspoon minced fresh rosemary
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1 teaspoon salt
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½ teaspoon black pepper
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2 tablespoons walnuts or pecans
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½ cup crumbled feta cheese
Instructions
Preheat the oven to 400°F and line a cookie sheet with parchment paper. Slice the squash in half (see safety instructions) and scoop out the seeds with a metal spoon or fork.
Turn the squash cut side down on the cookie sheet, and place in the preheated oven. Bake for 20 minutes, or until fork tender.
While the squash is baking, saute the ground sausage in a large skillet on the stove, breaking it apart into crumbles as it cooks. Once the sausage is fully cooked, remove it from the pan and set aside.
In the same pan, heat the olive oil and saute the onions until softened, 4 or 5 minutes.
Add the kale, garlic, celery, apples, and herbs, cooking for an additional 4 or 5 minutes, to allow the flavors to meld together. Add the sausage back to the skillet, and stir to combine.
Remove the cooked squash from the oven, and use a spoon to scoop some of the flesh away from the rind. Chop the flesh and add it to the filling on the stove. Taste the filling for seasoning and adjust as needed.
Fill each squash until heaping full. Place the filled squash back into the oven, and bake for 15 minutes.
Take the squash out of the oven, and sprinkle each half with feta cheese and chopped nuts. Bake 5 minutes more. Serve hot.
Recipe from The Novice Chef
Beet Risotto
Makes 4 servings
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1 ½ pounds fresh, whole beets
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4 cups low sodium vegetable or chicken stock if you don’t need the dish to be vegetarian
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4 tablespoons extra virgin olive oil divided
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1 large shallot finely chopped
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1 tablespoon chopped fresh parsley
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2 teaspoons minced garlic
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1 ½ cups Arborio rice
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½ cup dry white wine such as Pinot Grigio
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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½ cup freshly grated Parmesan cheese for serving
Instructions
Place a rack in the center of the oven and preheat to 400 degrees F. Cut off the beet leaves near the tip of the beet (save the beet greens for another use) and scrub the beets well. Toss beets with 2 tablespoons olive oil, then wrap in tin foil (small beets can be wrapped together; large beets should be wrapped separately). Place beets on a baking sheet to catch any juices, then roast for 50-60 minutes, until fork tender (time will vary depending upon the size of the beets.) Check the beets every 20 minutes to ensure they are not burning on the bottom. If they begin to scorch, drizzle with a little water, then rewrap and continue cooking. Remove from oven and set aside until cool enough to handle. Slip off beat skins and slice into 1/2-inch thick wedges. (At this point, the beets can be refrigerated in an airtight container for up to 1 week.)
Place 1/3 of the roasted beets into a blender or food processor with the stock. Puree until smooth (the mixture will be very liquidy), then transfer to a saucepan and bring to a gentle simmer. Reserve remaining beet wedges.
In a large, sturdy pot or Dutch oven, heat the remaining 2 tablespoons of olive oil on medium-low. Add shallot, parsley, garlic, and cook until tender, about 5 minutes.
Add the rice to the pot and stir to coat, then add wine and cook for 2 minutes.
Carefully add 2 full ladles of the beet puree, salt, and pepper. Stir and simmer over low heat until most of the liquid is absorbed, 5-10 minutes. Continue to add the beet puree, 2 ladles at a time, stirring every few minutes and ensuring the rice isn’t sticking to the bottom. With each addition, continue to cook and stir until the mixture seems almost dry, then add the next 2 ladles. Continue until you have used all of the liquid and the rice is soft and creamy; about 25 minutes. Stir in reserved beet wedges. Serve immediately, topped with Parmesan cheese.
Recipe from Well Plated