Wednesday, February 1, 2017

Broccoli Cheese Soup, Baked Spaghetti, and Korean Beef Reviews

This is the remainder of the soup I made last night for dinner.  I played around with a few recipes and then decided to go my own way.  I made this yummy rendition that certainly hit the spot.  

BROCCOLI CHEESE SOUP
2 cups chopped cooked broccoli
1.5 cups homemade chicken stock
1.5 cups whole milk
1 onion diced and sauteed in 1-2 tbs butter
1 heaping tbs flour
1/2-1 cup shredded cheddar and mozzarella cheese
salt
pepper
cayenne pepper
hot sauce 

1.  Saute onion and butter over medium heat until onion is softened, avoid browning.
2.  Add flour and stir for approximately 1-2 minutes over low-medium heat.
3.  Add chicken stock in a slow stream stirring constantly to avoid lumps, allow to thicken.  Simmer for about 5 minutes to allow the onion to soften more.
4.  Add milk, broccoli, and seasonings as desired, stirring well to incorporate.  Allow elements to combine over low-medium heat.  Do not allow mixture to boil. 
5.  Add cheese, stirring until fully melted. {use immersion blender if desired}
6.  Serve with crusty bread or rolls.

I made this dish with leftovers only....adjusting the ingredients for what I had on hand.  I'm writing these changes so I won't forget what I did.  Yes...it was that good!

SKINNY MILLION DOLLAR BAKED SPAGHETTI
{my version..and no picture 😩}
8 oz leftover cold Bucatini Pasta
1 egg, beaten
2 tbsp melted butter
1/2 cup finely grated Parmesan cheese {the green can works great}
4 oz cream cheese
2-3 tbs chicken stock
3 cups leftover meat spaghetti sauce {I used ground turkey}
Shredded mozzarella {shred your own...so much better}

1.  Heat pasta, toss with Parmesan cheese and egg.
2. Place in a sprayed 8 inch casserole dish.
3.  Heat cream cheese until warm.  Mix with chicken stock until pourable.
4.  Layer cream cheese sauce over the noodles, spreading to the edges with the back of a spoon.
5.  Spoon cold spaghetti sauce over the noodle/cream cheese mixture.
6.  Cover dish with shredded cheese, and top with no stick or sprayed foil.
7.  Place dish in a preheated 350 degree oven and bake for 30-40 minutes or until bubbly.
8.  Allow casserole to stand for 5-10 minutes until set..like you would for a lasagna.
Enjoy!



KOREAN BEEF AND RICE
We love this recipe!  Prepping all the ingredients ahead of time makes for a speedy weeknight dinner with leftovers.  I only make one change.  I omit the step of browning the ground meat with the sesame oil and just add in the tablespoon of oil when combining all the ingredients on serving day.  We prefer to use ground chicken or turkey in this dish.


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