Tag Archives: broccoli

Broccoli Cheese Soup

5 Dec

My grandma is old-fashioned. That’s putting it mildly. She has a very ’50s-housewife mentality, bless her heart. Now you might think that since I have a cooking blog, that I, too, am old-fashioned, cutesy, and housewifey. You’d be wrong (although I don’t mind the cutesy part).

No matter how many times I try explaining to my grandma that it’s actually not necessary for me to fold my husband’s laundry, cook his favorite meals every day, and go to bed with curlers in my hair, she never stops trying to make me change (again, bless her heart).

On Black Friday, we were eating Thanksgiving leftovers for lunch like happy little turkeys. We were taking turns reheating our individual plates. My husband heated his plate up first, so he was almost finished eating by the time I was just sitting down. Seconds after I sat down, my grandma addressed my husband.

Grandma: “Now if you want any seconds, just tell Adrianne and she’ll go get them for you.”

Husband: Says nothing; stares at me.

Me: “Nice try, Grandma, but actually he can get them for himself.”

This is a typical scene when we’re at  Grandma’s house. She always laughs my comments off and thinks I’m being cheeky. I am amazed at her tenacity to make me a doting servant. She puts up a real fight, though—I’ll give her that.

This soup is one of my personal favorite meals. I make it a lot (whether or not my husband approves). He likes it, too, though, so I don’t think Grandma would get on my case too much.

Broccoli cheese soup is one of my favorite things to order at restaurants. It usually never disappoints. It’s hard for me to recreate it exactly at home, but this version might even be superior. It’s easy and even heartier with the addition of potatoes and carrots. It’s thick, chunky, and even has a creamy base—just like restaurant-style.

Chop broccoli, carrots, and potatoes into bite-sized pieces. Cover with water and the bouillon cube. Simmer veggies about 10 minutes, or until tender.

Stir in cream of chicken soup, cream cheese, and cheddar cheese. Mix until smooth. (more…)

Broccoli Casserole

14 Nov

Food has a sentimental effect on me. I just celebrated my wedding anniversary this week, and you better believe I can’t think of my wedding day without thinking about food.

The night before my wedding day, I stayed up late making batch after bath of homemade butter caramels to give out as favors to my wedding guests. Thankfully I had a troupe of workers (a.k.a. select family and friends) to cut and individually wrap them in parchment paper and fold cute, little favor boxes. Needless to say, it was stressful.

And yet, I look back with so much pride and the utmost sentimentality when I think of all those caramels that I made with love.

What do you make that’s chock-full of memories and love?

This is a casserole recipe, and, by golly, casseroles always feel sentimental and homey to me. In honor of Thanksgiving coming up next week, I wanted to share an alternative to that green bean casserole. It’s very similar—but made with broccoli instead of green beans and incredibly easy. It even has those tasty french fried onions on top! Happy casserole baking!

Start by gently steaming or cooking your broccoli.

Mix together the soup, milk, soy sauce, pepper, 2/3-cup onions, and 1/2 cup cheese. OK, so it doesn’t look the most appetizing yet. Just give it time!

Combine the cooked broccoli and soup mixture in a casserole dish.

Bake for 25 minutes, then top with remaining cheese and french fried onions. Bake for another 5 minutes, or until the cheese melts. (more…)

Roasted Broccoli

8 Aug

I love watching the Olympics. Watching the Olympics has myriad benefits. For one thing, watching muscly, toned, healthy people compete starts to motivate me to workout and get fit. (“Starts” is the key word here.) Then as I watch eight of the best swimmers in the world compete for a gold medal by swimming as fast as they can, my heart beats faster in anticipation and a sort of nervous empathy. (Then, I think that since I’ve elevated my heart rate, that counts as a workout, and I can comfortably continue to sit and watch the Olympics for three more hours.)

I also feel really patriotic watching the Olympics. I can’t help but yell, “Go USA!” and I dig the red, white, and blue uniforms.

I don’t know if this roasted broccoli will make you feel patriotic, but it sure does taste magnificent. After roasting broccoli for the first time, I decided that this is truly the best and only way to cook broccoli. If any of you angrily disagree, try this recipe, and then get back to me. I’d love to find another way to cook broccoli that is as delicious and simple as this.

Line a cookie sheet with aluminum foil. Chop your head of broccoli into small florets and scatter over the cookie sheet.

Toss with a generous amount of olive oil and stir to coat.

Chop about 4 cloves of garlic, and sprinkle the pieces over the broccoli. Season with salt and freshly ground pepper.

Roast in the oven at 425 degrees F for 15-20 minutes. You’ll know the broccoli is done because some of the tiny pieces will be completely brown and the larger pieces will be brown only on the tips.

Garnish with the grated lemon peel and the juice of one lemon. Serve immediately or keep warm an oven of 275 degrees F until ready to serve. Best when eaten on day 1. (more…)