WFC Broccoli Cheese Soup
Homemade Recipes
WFC Broccoli Cheese Soup
Spaghetti Carbonara Arancini
Broccoli Spaghetti Cheese Soup (Zuppa di Broccoli e Spaghetti)
Broccoli and spaghetti is a simple Italian American comfort food,
which has become popular in the United States.
When the Italian immigrants moved to the U.S., they adapted their cuisine
to the ingredients available in their new home.
This dish was made by many of my Italian family members and friends.
It's a delicious, easy-to-prepare meal you can have on the table in minutes.
The Broccoli is sautéed with olive oil and butter with anchovies, onion, and garlic.
It is tossed with spaghetti and topped with grated cheese.
My kids will tell you how we ate this meal at least twice a month.
I decided to turn this popular dish into a broccoli cheddar cheese soup would be fun,
and then top it with twirled spaghetti. It was a family success.
You can serve this soup with or without spaghetti.
Ingredients:
2 TBS olive oil
3 small anchovies
1 cup onions, chopped
3 garlic cloves, minced
2 lbs broccoli florets, fresh or frozen
4 cups chicken or veg broth
1/8 tsp red pepper flakes
2 TBS butter
8 ozs cheddar cheese
4 TBS grated cheese
1 lemon juiced and zested (reserve the zest for pasta)
8 ozs spaghetti, cooked (optional)
Toss the spaghetti with Fresh parsley, coarse pepper, grated cheese, and olive oil.
Directions:
1. Heat the oil in a large pot on med/high heat. Sauté the anchovies until they dissolve. Stir in the
onions. Cover to sweat the onions for 10 mins. Stir in the garlic, broccoli, broth, parsley, pepper flakes, and butter. Bring to a boil, cover, and simmer until broccoli is soft.
2. Stir in the cheese and lemon juice. Taste and season with salt and pepper to your liking.
3. Blend the soup in a blender or use an immersion blender.
4. Serve the soup with approx. 1/2 cup of spaghetti in the center of the bowl.
Make Room For Mushrooms!
These great low-carb and vegan mushrooms will be a big
hit on your dining table. Serve them with this delectable
coconut cream sauce to dip them in. Just watch how fast they go.
Plant-Based Stuffed Sausage Mushrooms (with Coconut Alfredo Sauce)
Ingredients:
1 1/2 lbs Baby Bella mushrooms, clean and stems removed
1 TBS ground flaxseed
8 oz plant-based meat
1 cup Carbonaut Seasoned Bread Crumbs (see recipe)
2 cloves garlic, minced
1 TBS onion, minced
1 tsp fennel seeds
2 TBS nutritional yeast
2 TBS fresh parsley, chopped
1/8 tsp red pepper flakes, optional
1 TBS flaxseed, ground
1/4 cup vegan shredded cheese for topping
Directions:
1. Preheat the oven to 350 degrees.
2. Wipe mushrooms and remove stems. Place in a baking dish, lightly greased or lined with a silicon mat or parchment paper.
3. Add the flaxseed to a small bowl. Mix with 3 TBS water and let it sit for 5 mins.
3. Add the flaxseed, meat, crumbs, garlic, onion, fennel seed, nutritional yeast, parsley, and pepper flakes in a medium bowl. Fold together until all ingredients are incorporated well.
4. Stuff each mushroom with the stuffing mix, pressing firmly into the mushroom. Place back onto the baking dish. Sprinkle each mushroom with the shredded cheese. Bake for 30 mins. Top with sauce.
Alfredo Sauce Ingredients:
1 can coconut cream
1 tsp onion, minced
2 garlic cloves, minced
4 TBS nutritional yeast
2 tsp vegetable broth bouillon
2 TBS fresh parsley chopped
Stroganoff Directions:
1. Add all ingredients to a medium size pan. Heat on med/high until it comes to a slight boil. Reduce the temperature and simmer until thickened, approx. 20 mins, stirring every 5 mins.
Life is a bowl of cherries, then you add slaw! Big score with this idea!
Cole Slaw as a side with a hot dog, burger, or fish sandwich. How about
on a fish sandwich or grilled Reuben sandwich? Slaw is just one of those delicious
menu items you can't do without. But have you ever added cherries?
Fresh cherries are not always easy to find. We use them whenever we can get our
hands on them. Dried cherries are always a good thing to have in stock. Here is
a trick to moisten them up. Soak the dried cherries in hot coffee. Within minutes
you will have plump, moist cherries to add to any dish.
Door County Cherry Slaw
Ingredients:
1 cup cherry creme coffee, hot
1/2 cup dried cherries
1 cup mayo
2 TBS cider vinegar
2 TBS sugar, white
3 TBS red onion, chopped fine
3 TBS fresh parsley, chopped fine
1 tsp celery seed
1/8 tsp each of salt and pepper
14 ozs slaw mix
Directions:
1. Add the hot coffee to the cherries in a small bowl. Let them sit while you mix the slaw dressing.
2. In a medium size mixing bowl, add the remaining ingredients except for the slaw mix. Mix together well.
3. Drain the coffee liquid from the cherries. Add the cherries and slaw to the dressing. Toss and chill
until ready to eat.
Chocolate, Coffee, Cherries, and Amaretto!
Do you want a quick and easy recipe without all the hassle?
Yes, pop these brownies in the microwave for just a few minutes, and
in no time at all you will have piping warm brownies, served.
They are super moist and chocolatey. The added chocolate morsels adds
an additional level of smoothy and creamy that melts in your mouth.
The amaretto flavored coffee really gives this recipe that unexpected WOW!
Top your dessert with warm cherry preserves, and vanilla ice cream for a
perfect marriage.
Amaretto Brownies with Cherry Sauce
Ingredients:
1/4 cup amaretto coffee, hot, brewed
1/4 cup melted butter
1 cup sugar, white
2 eggs, beaten
1/2 cup all-purpose flour (I use gf)
1/3 cup dark cocoa powder
1/8 tsp salt
1/2 tsp baking powder
1/3 cup dark chocolate morsels
Vanilla ice cream
6 TBS cherry preserves, warm
whipped cream
almond slivers
Directions:
1. Grease 6 (8 ozs) ramekins with cooking spray.
2. In a medium size mixing bowl, whisk together the coffee, butter, and sugar until creamy. Add the beaten eggs and whisk again.
3. Mix the flour, cocoa, salt, and baking powder in a separate bowl. Add the dry ingredients to
the wet ingredients. Mix well. Fold in the morsels. Scrape the sides of the bowl with a rubber spatula and form into a ball. Scoop approx. 1/4 cup of batter into the center of each greased ramekin.
4. Place the ramekins into a microwave. Cook on high for approx. 5 mins. Test with a toothpick to make sure they are done.
5. Warm the preserves in the microwave in a safe bowl for 1-2 mins.
Note: 1. Gluten Free flour must contain xanthan gum
2. I use a large cookie scoop for measuring dough
3. Recipe makes 6 desserts. Double the recipe to make 12 desserts