Broccoli Cheese Soup - Heavy on the Broccoli, Light on the Cheese

This soup, which accentuates the flavor of broccoli and doesn't cover it with an avalanche of cheese, is one of my favorites. It's fast, pretty healthy, and very tasty. I normally make it over the weekend and reheat it for a quick weeknight supper. It freezes well, too.

The baking soda, which sounds like an unusual ingredient, helps the broccoli to break down and release its sulfurous compounds. What's left behind is nutty and sweet tasting broccoli. The arugula (the original recipe calls for baby spinach) gives the soup a bright green color. 

(Recipe adapted from America's Test Kitchen)

Ingredients:

• 2 Tbsp. unsalted butter
• 1 bunch broccoli, florets roughly chopped into 1-inch pieces, stems trimmed (yes, they're edible!), peeled, and cut into 1/4-inch-thick slices
• 1 medium onion, roughly chopped (about 1 cup)
• 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
• 1 1/2 tsp. dry mustard powder
•  Pinch cayenne pepper
• Table salt
• 3–4 c. water
• 1/4 tsp. baking soda
• 2 c. low-sodium chicken broth
• 2 loosely packed cups of arugula
• 3 oz. sharp cheddar cheese, shredded (3/4 cup)
• 1 1/2 oz. Parmesan cheese, grated fine (about 3/4 cup), plus extra for serving
• Ground black pepper

Directions:

1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides (about 5 minutes), add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking. The broccoli will be very mushy and seem overcooked - it's supposed to be this way.

Sauteing the Broccoli

2. Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper and serve, sprinkling with extra Parmesan.

Zucchini Boats with Ricotta-Basil Filling

In a neverending attempt to add more vegetables into our diet, I've been researching zucchini recipes. I was trying to find something different, that didn't involve just slicing and sauteeing the zucchini. These were a great side dish - the zucchini had a nice crunch, and the savory, herb-filled filling contrasted nicely..

(Recipe adapted from cookinglight.com.)

Ingredients:

• 3 large zucchini (about 1 1/2 pounds) 
• Cooking spray
• 1/2 c. fresh basil
• 3/4 c. ricotta cheese
• 1/4 c. flat-leaf parsley
• 2 Tbsp. fresh mint leaves 
• 1/4 c. grated fresh Parmesan cheese
• 1 Tbsp. hot water
• 1 Tbsp. fresh lemon juice 
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. Penzey's Northwoods seasoning blend (optional) 

Directions:

1. Preheat oven to 450F.
2. Slice the zucchini in half, lengthwise. Using a small spoon (I used a 1 tsp. measuring spoon) scoop out the flesh of the zucchini, leaving a 1/4 inch shell.
3. Spray a baking dish with cooking spray. 
4. Place the basil, ricotta, parsley, mint, Parmesan, water, lemon juice, salt and pepper in a food processor. Pulse 5-10 times until the herbs are chopped and the other ingredients are incorporated.
5. Scoop the ricotta mixture into the zucchini shells, pressing gently. Sprinkle with seasoning blend and place in the baking dish.
6. Bake for 20 minutes.
7. Let cool for 5 minutes and enjoy!

Chicken Sausage, Potatoes, and Brussels Sprouts with Pesto

I love any meal that has roasted Brussels sprouts!

 Ingredients:
2 Tbsp. olive oil
4 links Italian sausage (I used an organic chicken and sun-dried tomato sausage)
4 medium sized Yukon gold potatoes, cut into 1-inch chunks
3/4 lb..Brussels sprouts, outer leaves removed and sliced in half lengthwise
1 c. pesto (see this post for a quick and easy pesto recipe!)

Directions:

1. Preheat the oven to 400F. 
2. Place the sausages, potatoes, and Brussels sprouts on a baking sheet. Pour on the olive oil and sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Mix thoroughly with your hands.
3. Bake for 25-30 minutes until the potatoes and brussels sprouts are beginning to brown. 
4. Let cool for five minutes, then slice the sausages in 1/4-inch thick rounds. 
5. Place the sliced sausages, potatoes, and Brussels sprouts in a large bowl. Add the pesto and toss to combine. 
6. Enjoy!

Arugula Couscous Salad with Pomegranate Vinaigrette

Ingredients

Salad:
4 c. arugula,
1 c. cooked couscous
2 Tbsp. toasted almonds.

Dressing:
2 Tbsp. pomegranate balsamic vinegar (mine is from Kalamazoo Olive Company )
1 Tbsp. white wine vinegar
1/4 c. olive oil
salt and pepper.

Directions

Mix salad ingredients together in large bowl. Whisk dressing ingredients together and pour over salad.

Simple but tasty!

Baking Soda = Clean Oven Door

I recently ran the self-cleaning cycle on my oven. It got the inside of the oven perfectly clean, except for the glass on the door, which was still covered with brown and black spots and streaks. I found this tip online to clean the door and it worked great!

1. Combine 1/4 cup of baking soda and 1 Tbsp. of water to create a thick paste.

2. Cover the oven door with the paste (I used my pastry brush to spread it over the glass.)

3. Leave it alone for 30 minutes.

4. Wash off the paste - using a sponge with a textured side for scrubbing will ensure that everything is removed.

That's it!