This afternoon I decided I was in the mood for soup. I searched the internet for a recipe, that seemed appealing. I found one for broccoli and cheese soup. I changed the recipe quite a bit. Here is my version, and a link to the original one. http://www.cookitsimply.com/recipe-0010-065u6.html (the original recipe)
The soup was a household hit! There were no left-overs.
Broccoli and Cheese Soup
1 lb fresh broccoli
Fresh grated cheddar
3 medium-large sized potatoes
2 white onions
1-2 garlic cloves
2 packages of vegetable stock (made according to package directions)
3 cups water ( and 2/3 cup water for each package of vegetable stock)
Olive oil
Salt
Pepper
Parsley (dried flakes)
1 tsp white sugar
Prepare all vegetables (peal and chop). Place the oil in a large pot and add the oil. On medium heat fry the onion and garlic in the pot until lightly brown. Now add the potatoes. Stir well. Add the prepared vegetable stock and all the water. Also add the tsp sugar and the salt, pepper, and parsley. Stir well. Let the mixture cook for about 10 minutes stirring occasionally. Now add the broccoli and add a little more salt and pepper. Cook for about 6-7 minutes. Now pour or spoon the mixture into a blender or food processor and whiz for a few seconds. Then pour your soup back into it’s pot. Now add your grated cheddar cheese. Heat on low for a few minutes and serve.
I served the soup with some garlic tortilla chips that I made.
Yesterday afternoon I wasn’t in the mood to have turkey dinner left-overs for dinner. I decided to instead make the turkey (a small part of it) into something more exciting. I made a zesty turkey casserole. This was my first time ever making a casserole. It turned out very well, and was super yummy. The recipe makes a huge amount. Enough for at least 6-7 people to have medium-large sized servings. Here is my recipe (I combined a few to make my own)
Zesty Turkey Casserole
8-12 oz elbow macaroni
Olive oil
1 cup chopped celery
1 red pepper chopped
1 white onion chopped
3 cloves garlic chopped
1 cup frozen mixed vegetables
Left over turkey (what ever amount you desire)
I can of chicken broth or turkey soup
5 tbsp teriyaki sauce
A few tbsp vodka
½ tsp salt (or more if desired)
½ tsp black pepper (or more if desired)
¼ tsp red pepper flakes
1 cup low fat sour cream
¼ tsp paprika
Basil (to taste)
Oregano (to taste)
Parsley (several shakes)
A few shakes paprika (for the top)
Grated cheese (your choice, I used cheddar and mozzarella)
Preheat oven to 350 degrees F. Coat a large- extra large casserole dish with olive oil ( I used a cooking brush to do this). Cook the macaroni according to the package directions (about 8 minutes). Drain and set aside. In a large frying pan heat some olive oil. Now add the onion, and garlic. Brown. Then add all of the other vegetables gradually. Cut your left over turkey into small piece and put into the vegetable mixture. Cook for several minutes. Now add the spices and herbs gradually. Stir well. Cook for several minutes. Then add the chicken broth (or turkey soup). Also add the teriyaki sauce. Bring to a boil and cook for about 10-15 minutes. While this is cooking grate the cheese you will be using, and set aside. Finally add the sour cream to your mixture and cook for 2-3 minutes. Now combine your vegetable mixture with your pasta and stir well, until pasta is evenly coated. Add one layer of your pasta mixture to your casserole dish. T hen add a layer of cheese. Repeat this pattern a few times. Finish with cheese on top. Sprinkle some paprika over this. Bake in the oven for 10-15 minutes. Enjoy.
