Broccoli-Cheddar Soup Bread Bowl

Broccoli cheddar soup is definitely one of my favorite go-to soups. It is relatively easy and quick to make, and I almost always have frozen broccoli on hand. I've tried several ways, adding and taking out ingredients as I had them available, but this batch was the best by far. It was thick, smooth, and creamy, with a perfect balance of flavors. I had some large bread rolls so I hollowed them out to use as bread bowls, and it was a perfect meal. Try it yourself!

Ingredients:

2 cups chicken stock

1 cup milk

1 cup frozen broccoli florets

1/2 cup sour cream or plain yogurt

1/2 cup shredded sharp cheddar

3-4 tbsp butter/margerine

Salt & black pepper

Step 1: In a sauce pot, bring butter, chicken stock and milk to a simmer. Cook the broccoli for 5-10 minutes, until heated through and soft.

Step 2: In a blender, combine the soup, spices, cheese, and sour cream. [You can use an immersion blender if you're fancy enough to have one] Reserve 1 cup if you want broccoli chunks in the finished soup. Blend until smooth and return to the pot. Heat through, about 5 minutes.

Step 3: Hollow out a large round bread roll by cutting at an angle with a sharp knife all along the edges. Pull the middle out, and fill with hot soup. Sprinkle a little cheddar on top, and enjoy!

This soup was so good I had to have two bowls. Luckily the bread roll was big enough that I had plenty left for dipping. If you'd like to make this vegetarian soup vegan, just omit the milk and cheese, maybe use some vegan cheese product instead.

What's your favorite soup to eat in a bread bowl?

Crazy fast curried carrot soup

This dish happened because I had some squash that needed used up, and was in the mood for a thick winter vegetable stew. But I didn't want just acorn squash soup, so I added bunches of carrots for color and lots of spices for flavor.

Ingredients:

1 acorn squash

1/2 cup milk

1 bag frozen carrots (or 1 bunch fresh)

Squirt of sriracha

2 tbsp garam masala

1 cup chicken broth

 

Step 1: Cut the squash in half and pull out seeds with a spoon. Put some water in the middle and microwave on high for five minutes. Flip upside-down and microwave another 5 minutes.

Step 2: The squash should be soft, remove the skin and smash in a bowl. It looks a bit like applesauce at this point.

Step 3: Put the squash in a blender with the milk, stock, spices, and carrots. If using fresh carrots, boil them or microwave for 10 minutes first so they are softened. Blend it all together.

There you have it, a simple thick stew with TONS of vitamins, fiber, and beta-carotene. Enjoy with a winter greens salad or some fresh bread.

Under 5: Tuna-in-a-biscuit pockets

Tuna is a great cheap staple to have in the pantry. From a simple tuna salad sandwich to tuna noodle casserole, it is a great way to get your protein and Omega-3s for under a dollar. This idea came from one of the many cooking sites I browse regularly. It seems people have endless creativity when it comes to finding ways to put food inside other food and making things easy to eat. These could probably even be portable. I imagine kids would find these fun and delicious too. These take only 15 minutes to make, and 5 ingredients. They also just get popped in the oven, so no mountain of dishes afterwards. Keep this recipe up your sleeve for busy nights when you don't have time to or want to cook a big meal.

Ingredients:
1 large can tuna (or 2 smaller)
1 can cream of chicken (or celery, or mushroom)
2 packages biscuits
1/2 cup frozen peas & carrots
Spray oil

Step 1: Mix the soup, tuna, and veggies in a bowl. It looks like mush, but trust me that it is tasty.

Step 2: Spray a baking pan, and pat a biscuit down flat. Scoop on 1-2 tbsp of the tuna mixture.

Step 3: Cover with another patted down biscuit, and pinch the edges together to seal shut.

Bonus: I had enough tuna mixture that I filled all the biscuits and still had some left over. So I just boiled up about 2 cups of pasta, and spread the rest over it for a super-quick version of tuna noodle casserole! That was lunch the next day.

Step 4: Bake at 350 for 10-12 minutes, until the biscuits get nicely browned on top.

I tried flipping mine halfway through to brown both sides, that may not have been the best idea, as it split open and spilled tuna guts all over. It was still delicious though.

Two of these is a perfect meal, you have protein, veggies and carbs all in one convenient package. I might try this strategy with other things as well, make my own biscuit pizzas and such. They are just so cute, and easy to eat.

Caprese Pasta

If you've never had a Caprese Salad, you're missing out. Layer toasted french bread, thick slices of fresh tomato and mozzarella cheese and fresh basil leaves. Drizzle with olive oil and balsamic vinaigrette, and you have a simple and delicious summer treat. I decided to adapt that idea into a pasta dish. I have a Basil plant which is on its last leg, some cherry tomatoes from my a friend's garden, pasta in the pantry, and chicken in the freezer. All I had to buy is the mozzarella.

Ingredients:

1 boneless skinless chicken breast (omit for vegetarian)

3 garlic cloves

1/4 cup butter

1 1/2 cup pasta (garden mix rotini)

1 1/2 cup cherry tomatoes, sliced in half

Handful of basil leaves, rinsed

1/4 cup mozzarella

Boil enough water to fully cover pasta. Once at a rolling boil, add in the pasta. While the pasta is cooking, melt a few tbsp butter in a frying pan. Cut the chicken breast into chunks. Fry on low heat until the chicken is fully cooked, no pink in the center. Add in diced garlic cloves and turn off heat. Once pasta is al dente, about 8-10 minutes, drain and put back in the pan. Add the cooked chicken and garlic to the hot pasta. Use the now vacant pan and add cherry tomato halves, a little more butter, basil leaves and cheese cut in cubes. Stir until cheese melts and everything is well mixed. Pour over the pasta and chicken. Mix well and enjoy!