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. 

Broccoli Spaghetti Cheese soup (Zuppa di Broccoli e Spaghetti)

 

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.

Pineapple Sauce

 Pineapple Sauce served warm is just the best thing on this planet.  Okay, so why pineapple sauce, you may ask.  Because it is easier than making apple sauce and because it just goes with ham.  Did I say that it was also delicious?  I used canned pineapple packed in juice, not syrup.  Yes, it makes a difference to me.  Just add a few simple ingredients, and before you know it, it's done.  I served this sauce with my Brown Sugar Bourbon Ham, Roasted Honey Butter Carrots, and Whipped Mashed Potatoes.  

Ingredients:

20 can crushed pineapple (with juice)

1/2 cup brown sugar

1 TBS Dijon mustard

1/4 tsp ground cinnamon

2 TBS lemon juice

1 TBS cornstarch

1/8 tsp salt

Directions:

1.  Add all ingredients to a medium-size saucepan, stir well.  Heat on medium-high until pineapple starts to boil.  Reduce temperature to low and let simmer until desired thickness, approx. 5 mins.  

Note:  Serve warm

Plant-Based Stuffed Sausage Mushrooms

 

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.