WFC Broccoli Cheese Soup

 

WFC Broccoli Cheese Soup

Ingredients:

2 TBS olive oil

2 cup2 celery, diced fine

2 cup2 onions, diced fine

3 tsp anchovy paste

3 tsp garlic cloves (fresh minced)

52 oz frozen broccoli florets, thawed (I use Bird's Eye)

4 TBS butter

12 cups chicken broth

1/8 tsp red pepper flakes

1/2 cup fresh parsley, packed

1 tsp black pepper

16 oz shredded cheddar cheese

3/4 cup grated cheese (Romano)

Directions:

1.  In a large pot, heat 2 TBS olive oil over medium heat.  Stir in the celery and onions.  Cook for 5-7 mins, stirring occasionally, until they become soft and translucent.  Stir in the anchovy paste and garlic, cooking for another 2 mins.

2.  Add the broccoli to the pot and stir to combine with sauteed vegetables.  Add the butter, stir.

3.  Add the broth, pepper flakes, parsley and black pepper, stirring to combine.  Simmer the soup for approx. 20-30 minutes until the broccoli is tender.

4.  When the broccoli is tender, remove the pot from the burner.  (with an immersion blender) puree the soup until smooth.  (You can also use a stand blender).  

5.  Return the soup to low heat.  Gradually stir in the shredded cheddar and grated Romano cheese, allowing them to melt into the soup.  

6.  Taste the soup and make needed adjustments.  

Makes: Using 2 ozs shot glasses

8 ozs x 23 cups = 184 ozs

(92) 2 ozs samples or 

(122) 1.5 samples

Spaghetti Carbonara Arancini

 

Spaghetti Carbonara Arancini

Ingredients:

12 ozs spaghetti (gf, cooked and drained) I use Barilla

8 ozs cream cheese, softened

2 eggs, beaten (room temperature)

1 cup GF seasoned bread crumbs, fine (Grind in food processor) (I use 4-C)

1 cup (real) bacon bits (I use Costco, Kirkland Brand)

1 cup shredded cheddar cheese, fine

1/2 cup grated Romano cheese

1 tsp onion powder

1 tsp garlic powder

1 tsp black pepper

2 tsp parsley, dry

oil for frying

Directions for Spaghetti Carbonara Arancini:

1.  Boil water for spaghetti.  Cook until al dente.  Drain well

2.  Add remaining ingredients to a mixing bowl (stand mixer w/flat beater). Turn the mixer on low for 1-2 mins or until FULLY incorporated.  

3.  Add the drained spaghetti to the mixing bowl.  Mix for an additional 2 mins. 

 (Note: spaghetti will break apart).  

4.  Using a 1 TBS cookie scoop fill the scoop scraping the top against the bowl to flatten out mixture.  Drop the ball mixture onto wax paper (I work with 10 balls at a time).  With damp hands roll each ball until smooth.  

5.  Heat oil in a sauce pan to 350 degrees.  Drop the balls into the oil and fry until crispy.  Rotate the balls in the oil to brown evenly.  Remove the balls from the oil and place in a bowl or baking sheet lined with paper towels.  

Recipe makes approx. 50 arancini balls

Sweet Chili Sauce Recipe:
Ingredients:
1/3 cup white rice vinegar
1/3 cup water
1/2 cup white sugar
1 tsp red chili flakes (I use Bolner's Fiesta Brand)
1 tsp garlic powder
1 tsp ginger, minced
1.5 tsp cornstarch


Directions for Sauce:
1.  Stir all ingredients (except cornstarch) in a medium-sized saucepan on medium heat.  

    Cook for approximately 3 minutes. Mix 1 tsp water with cornstarch to make a paste. Add to saucepan,    and stir. Cook until it starts to thicken.