Broccoli Cheese Soup

Taste of Home, Mom's Best, Made Easy Cookbook

www.tasteofhome.com

1 cup thinly sliced carrots
2 tablespoons plus 1 cup water, divided
1 package (16 oz) frozen broccoli florets, thawed
2 1/2 cups milk
1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 oz)shredded Cheddar cheese

In a 2 qt microwave-safe dish, combine carrots and 2 tablespoons water. Cover and microwave on HIGH for 2 minutes; stir. Cover and cook 2 minutes longer or until tender. Add broccoli. Cover and microwave for 2 minutes; stir. Cover and cook for 1 to 1 1/2 minutes longer or until vegetables are tender. Stir in milk.

In a small bowl, combine the flour, bouillon, salt and pepper; stir in remaining water until smooth. Stir in broccoli mixture. Cover and microwave on HIGH foe 6-7 minutes until mixture is boiling and thickened; stirring every minute. Stir in cheese until melted.

Yield: 4-5 servings

Note: I would add some dried onions at the beginning or chopped green onions at the end of the cooking time.
Sprinkle with Cheddar cheese if desired.

Martha Stewart's Cinnamon-Spiced Mexican Horchata

Martha Stewart Living 2011

www.marthastewart.com

4 cups milk (use whatever fat content you like best)
1 can (14 oz) sweetened condensed milk
1/3 cup rice flour
2 teaspoons vanilla extract
1 cinnamon stick
1/2 teaspoon ground cinnamon
Optional: 1/2 cup dark rum

Bring milk and cinnamon stick to a simmer over medium heat. Remove from heat, and transfer to a pitcher or bowl. Mix in sweetened condensed mil, vanilla, rice and cinnamon. Chill until cold (a good 2 hours should do it).

Strain mixture with a sieve and add in rum if using. Pour over ice and garnish with a cinnamon stick or a little sprinkle of cinnamon. Enjoy!

Serves 4

My additional ingredient:

After watching a video where Rick Bayless make horchata with rice and whole almonds at the Martha Stewart show, I use almond flour and rice flour in equal parts until I get 1/3 cup total.

Chicken and Green Bean Stir Fry

After having this dish at Panda Express, I decided to try my own version at home. My husband loved it.

1 lb chicken breast, cut into thin slices or strips
2 teaspoons reduced-sodium soy sauce
1 tablespoon vegetable oil
2 garlic cloves, minced

1/2 lb fresh green beans, cut into 2-inch pieces
1/2 small yellow onions, sliced
1 tablespoon vegetable oil

Sauce

Mix:

2/3 cup low-sodium chicken broth
2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
1 teaspoon cider vinegar
Pinch of sugar
1/4 cup water
1 teaspoon cornstarch

Mix the chicken with some soy sauce just before starting to cook this dish.

In a big skillet, add 1 tablespoon vegetable oil , heat it up and cook the green beans for a few minutes without stirring. Then, turn them over or stir and cook for a couple of more minutes. Do not overcook the green beans. They have to be crunchy to the bite. Remove from the skillet. In the same skillet add a little bit more oil and cook the onions just for 1 1/2 minutes.

Add 1 tablespoon oil to the same skillet, once it is hot, add the chicken and let it cook for 2 -3 minutes per side until lightly brown on both sides. Add the sauce ingredients and cook stirring to avoid lumps. Once the sauce has thickened, stir in the green beans and onions. Cook for 1 extra minutes and serve immediately over steamed white rice.

Makes 4 servings

Oat Bran Muffins

Better Homes and Gardens Cookbook (Pink Ribbon Edition)

www.betterhomesandgardens.com

Nonstick cooking spray
1 1/4 cups oat bran
1 cup all-purpose flour
2 teaspoons baking powder (Use only 1 teaspoon in high altitude)
1/4 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
3/4 cup applesauce
1/2 cup fat-free milk
1/4 cup honey
1 tablespoon cooking oil
1/2 cup raisins or snipped dried fruit (I added a lit of bit of both)

Lightly coat bottoms of 12 2 1/2-inch muffin cups with cooking spray. Set aside.

In a medium bowl, combine oat bran, flour, baking powder, baking soda and salt. Make a well in the center of flour mixture. Set aside.

In a small bowl, combine egg, applesauce, milk, honey and oil. Add applesauce mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in raisins.

Divide batter evenly among prepared muffin cups. Bake in a 400 F oven for 16-18 minutes or until golden brown and a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.


Makes 12 muffins

Parmesan Baked Potatoes and Vegetables

4 medium-size russet potatoes, washed, unpeeled and dried, cut into chunks the same size.
1 small green, red, yellow or orange bell pepper, seeded and cut into chunks
1 small yellow onion, cut into chunks
2 big cloves of garlic, minced
1 1/2 tablespoons olive oil
1/2 teaspoon steak seasoning
1/2 teaspoon Italian seasoning
1/2 teaspoon fresh or dried rosemary, crushed
1/2 teaspoon paprika
1/4 teaspoon onion salt
1/4 teaspoon salt
1/8 teaspoon ground black pepper

2-3 tablespoons grated Parmesan cheese.

Mix the seasonings but the cheese. Place the potatoes and onions in a baking pan, add the oil and sprinkle with the seasonings. Cover loosely with aluminum foil and bake in a preheated 375 F oven for 30 minutes.
Uncover and add the bell pepper and minced garlic, cover again and bake for 15 minutes. Uncover the baking pan and add the Parmesan cheese, toss to combine and bake for 5 extra minutes.

Serve immediately.

Makes 4 servings


Note: Perfect side dish for grilled chicken sausages.

Granola

Better Homes and Gardens, New Cookbook (Pink Ribbon). Limited Edition.

www.betterhomesandgardens.com

2 cups regular rolled oats
1 cup coarsely chopped, slivered or sliced almonds, chopped walnuts, or chopped peanuts
1/2 cup coconut (optional)
1/2 cup shelled sunflower seeds (I used shelled pumpkin seeds)
1/4 cup toasted wheat germ (I used regular)
1/2 cup honey or maple-flavored syrup (I used honey)
2 tablespoons cooking oil

In a large bowl combine the oats, nuts coconut (if desired), sunflower seeds and wheat germ. Stir together honey and cooking oil (I warmed it up a bit); stir into oat mixture. Spread evenly in a greased 15 x 10 x 1-inch baking pan. Bake at 300 F oven for 30-35 minutes or until lightly browned, stirring after 20 minutes.

Spread on a large piece of foil to cool (I used Parchment paper). Break into clumps. Store in an airtight container for up to 1 week. (Or store in freezer bags and freeze up to 2 months).

Makes 6 cups  (twelve 1/2 cup servings)

Fruit Granola: Prepare as above, except immediately after removing from oven, stir in 1 cup desired dried fruit (such as raisins, snipped pitted dates, snipped apricots, cranberries, cherries, mixed dried fruit bits, or dried banana slices). Freeze mixture to store.

Makes 7 cups (fourteen 1/2 cup servings)

Note: I baked the granola for 25 minutes and it got very brown. Every oven is different so next time I will bake it for 20 or a few minutes less.