I finally got rid of all the roast beef today by making this delicious casserole. It's very similar to a Pastitsio, which is a Greek Casserole using ground beef. My version has a delicious meat filling between two layers of pasta, with a cheese bechamel topping.
I really love Broccoli Cheese Soup. I love broccoli. It happens to be one of my favourite vegetables. It wasn't something we ever had when I was a child. I think I was fully grown and married before I ever saw it, but it was love at first bite for me.
I pretty much love it in every way shape or form, except over cooked. (I don't think anyone likes it that way and I can't say that I blame them!) Unfortunately at this stage in life, Broccoli doesn't always love me.
Broccoli and cheese are a beautiful flavor combination that works beautifully in soup. There are ton of recipes out there for Broccoli Cheese soup, but most are filled with tons of fat and calories.
What if I told you that you could easily create a light broccoli soup, which contains cheese and it despite it being light it could still be delicious?
I really, really love Broccoli Cheese Soup . . . but it can be really high in fat and calories. With all of that cream and cheese . . . sigh . . . kind of takes away from all of the positives of eating broccoli.
I am about to change that. Big time. With a heart healthy broccoli cheese soup.
I took our favourite broccoli cheese soup recipe, which has bazillion calories in it, and I made a few changes in it. I came up with a soup recipe which I think is just as creamy and delicious as the original.
I took our favourite broccoli cheese soup recipe, which has bazillion calories in it, and I made a few changes in it. I came up with a soup recipe which I think is just as creamy and delicious as the original.
There is no cream in it whatsoever, only 1 TBS of butter (instead of the original 2 ounces plus 1 TBS) and this delicious lighter version uses but a fraction of the cheese.
I applied a tip I learned in my Cooking for Diabetes Class.
I applied a tip I learned in my Cooking for Diabetes Class.
I used a large potato instead of cream to both thicken the soup and to help give it that creamy texture. It works amazingly well.
I used a small amount of milk and only a fraction of the cheese. I opted to use a low fat sharp cheddar (lots of flavor) and finely grated Parmesan.
I used a small amount of milk and only a fraction of the cheese. I opted to use a low fat sharp cheddar (lots of flavor) and finely grated Parmesan.
Parmesan cheese has so much flavor that a little bit goes a very long way. Using a low fat cheese which contains tons of flavor is a trick to getting more cheese flavor into things without all the fat calories.
I also made some really tasty whole wheat crackers to go along with it. I used some Warburtons whole wheat wrap breads, that I spritzed with some water and sprinkled with some herbs and seasoning.
I also made some really tasty whole wheat crackers to go along with it. I used some Warburtons whole wheat wrap breads, that I spritzed with some water and sprinkled with some herbs and seasoning.
I cut into squares using a pizza cutter (easy to do coz the wraps are square) and then baked them in the oven until they were crisp! I had my soup with some of these and my husband had his with a whole wheat roll. ( I have never quite gotten over my love of having crackers with soup.)
All in all this was very delicious, and made nice light supper. Plus it gave me another way of getting broccoli with is so good for you into my husband, who declared it to be very tasty and went back for seconds.
My
attempt to make one of our favorite soups a tad bit healthier. I
think I've done just that! Personally I thought it was as good as the
original!
1 TBS butter
1 medium onion, peeled and chopped
1 cup milk (250ml)
3 cups chicken broth (750ml)
1/2 pound fresh broccoli, chopped (separate stalks from the florets)
1 large carrot, peeled and chopped
4 ounces grated strong cheddar cheese, lower fat (1 cup)
2 ounces finely grated Parmesan Cheese (5 TBS)
Melt
the butter in a large saucepan. Add the onion, carrot and broccoli
stalks. Sweat over low heat for about 10 minutes, without browning and
stirring frequently. Add the chicken broth and chopped potato. Bring
to the boil. Reduce to a slow simmer, cover and cook for 15 minutes.
Uncover and add the broccoli florets. Bring back to the boil, then
reduce to a simmer and cook for an additional five minutes. Stir in the
milk and nutmeg. Blitz smooth using an immersion blender to your
desired consistency. I like it a bit chunky, but Todd prefers it
smooth. I try to get it somewhere in beween. Stir in both cheeses to
melt. Gently reheat without boiling. Adjust seasoning with some salt
and black pepper. Serve hot.
Broccoli is one of those super foods that is very good for you. A member of the cruciferous vegetable family, it is loaded with vitamins and anti-oxidents and has been shown in recent studies to actually slow down the destruction of cartilage associated with Osteo-arthritis!
*Skinny Broccoli Cheese Soup*
serves 6
1 large baking potato, peeled and cut into small bits
1/4 tsp freshly grated nutmeg
salt and black pepper to taste
Broccoli is one of those super foods that is very good for you. A member of the cruciferous vegetable family, it is loaded with vitamins and anti-oxidents and has been shown in recent studies to actually slow down the destruction of cartilage associated with Osteo-arthritis!
I have osteo-arthritis, which is a very painful and somewhat debilitating disease and so I need to be eating my broccoli, and lots of it. This delicious soup can make that process very painless. ;-)
Bon Appetit!!
Bon Appetit!!
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I cooked a roast at the weekend and had plenty of leftovers afterwards, which doesn't make me sad in the least. I love leftovers almost more than I love the original meals!! In my opinion, leftovers taste twice as nice! I don't understand people who throw away their leftovers. They are missing out on real treasures! Yesterday I turned some of them into a tasty Pot Pie! NOBODY complained!
When there are only two of you in the family, making whole batches of things can mean a lot of waste unless it is something that can be easily frozen. Recipes which make only a few of anything are really best. Also as I am a person who has amost no willpower, its not a great thing to have large amounts of any kind of goodie in the house. I am very weak when it comes to tasty things.
I hardly ever cook a roast dinner on Sundays. By the time we get back from church and I call my mom, I am too tired.
I had taken a roast out yesterday and I stuck it into the slow cooker while we were at church and the next thing you know potatoes were roasting, swede was boiling, I had the peas and carrots on and a delicious gravy was made.
I know I have shown you my yorkshire puds before, but the pictures were really pants and so I wanted to redo them. These photos are so much better than the original ones!
This is my late Father In Law's recipe. It is an excellent recipe which turns out light and crisp yorkshire puddings every time.
This is my late Father In Law's recipe. It is an excellent recipe which turns out light and crisp yorkshire puddings every time.
No matter if you cook them individually or in one big tin! Perfect!
He was a cook in the Canadian Military and a darn good one at that. He knew how to make killer Yorkshire puddings.
It's all in the technique. If you follow these recommendations, your puddings will always be great too!
Make sure all of your ingredients are at room temperature before you begin. Not sure why this works but it does.
Make sure all of your ingredients are at room temperature before you begin. Not sure why this works but it does.
Make your batter and then let it sit for one hour (at the very least). This helps the gluten to develop and makes for a very light and tall pudding.
The oil/dripping/fat in your baking tin has to be VERY hot. So hot that the puddings begin to cook as soon as you pour the batter into the pan.
The oil/dripping/fat in your baking tin has to be VERY hot. So hot that the puddings begin to cook as soon as you pour the batter into the pan.
For this reason you will want to mix the batter together in a beaker that you can easily pour from, and yes, heat that oil in the pan in the oven almost until it begins to smoke.
Really hot oil makes sure that your batters don't stick to the pan and ensures a really crisp finish.
Really hot oil makes sure that your batters don't stick to the pan and ensures a really crisp finish.
Nobody wants a soggy Yorkshire pud!
Just look at that crisp tall finish! It's the best! I start them in a very hot oven and then I slowly decrease the temperature for 10 degrees ever 5 minutes of the cooking time.
Just look at that crisp tall finish! It's the best! I start them in a very hot oven and then I slowly decrease the temperature for 10 degrees ever 5 minutes of the cooking time.
This helps to keep them crisp, yes . . . but also makes sure that they don't get burnt.
The initial high heat sears them and then the lowering of temperature at intervals helps keep em crisp and keeps em cooking without them burning.
A tall, light and crisp Yorkshire pudding is a thing of beauty. They're not hard to make or complicated . . . they just take time and these few extra little steps.
A tall, light and crisp Yorkshire pudding is a thing of beauty. They're not hard to make or complicated . . . they just take time and these few extra little steps.
Trust me when I say they are worth all of it. Totally and absolutely worth it.
*Yorkshire Puddings*
Makes 12
Printable Recipe
I wonder who it was that discovered that with just a little flour, milk and eggs you could create something that is so crispy, light and delicious! Sunday lunch just wouldn't be Sunday lunch without a couple of these on the plate. These turn out perfect every time, as long as you follow the directions to a "T." Not hard to do really as they are very simple.
2 large free range eggs, at room temperature
1 tsp salt
1 1/3 cups milk, at room temperature (308ml)
1 cup flour (140g)
a little oil or dripping
Make sure all your ingredients are at room temperature before beginning. Beat your eggs together in a large measuring jug until very light. Whisk in the milk. Sift the flour into a bowl along with the salt. Make a well in the middle and add the wet ingredients all at once, pouring them into the well, and then whisk them in, slowly incorporating the dry mixture from the sides until you have a smooth batter. Now, this is the important bit . . . COVER IT AND LET IT SIT ON THE SIDEBOARD FOR ONE HOUR.
Preheat your oven to 230*C/450*F. Place a small amount of oil or dripping into each cup of a 12 cup muffin tin. Place the tin into the hot oven to heat up until the fat is hot and sizzling. remove from the oven and quickly divide the batter amongst each muffin cup, filling them about 2/3 full. Return to the oven and bake for 20 minutes, until well risen, browned and crispy, reducing the oven temperature by 10 degrees every five minutes. Serve hot with plenty of gravy!!
Now that's a tunnel of love, perfect for cradling some delicious gravy. Mmm mmm mmm . . . now that's what I call genius!
Bon Appetit!
*Yorkshire Puddings*
Makes 12
Printable Recipe
I wonder who it was that discovered that with just a little flour, milk and eggs you could create something that is so crispy, light and delicious! Sunday lunch just wouldn't be Sunday lunch without a couple of these on the plate. These turn out perfect every time, as long as you follow the directions to a "T." Not hard to do really as they are very simple.
2 large free range eggs, at room temperature
1 tsp salt
1 1/3 cups milk, at room temperature (308ml)
1 cup flour (140g)
a little oil or dripping
Make sure all your ingredients are at room temperature before beginning. Beat your eggs together in a large measuring jug until very light. Whisk in the milk. Sift the flour into a bowl along with the salt. Make a well in the middle and add the wet ingredients all at once, pouring them into the well, and then whisk them in, slowly incorporating the dry mixture from the sides until you have a smooth batter. Now, this is the important bit . . . COVER IT AND LET IT SIT ON THE SIDEBOARD FOR ONE HOUR.
Preheat your oven to 230*C/450*F. Place a small amount of oil or dripping into each cup of a 12 cup muffin tin. Place the tin into the hot oven to heat up until the fat is hot and sizzling. remove from the oven and quickly divide the batter amongst each muffin cup, filling them about 2/3 full. Return to the oven and bake for 20 minutes, until well risen, browned and crispy, reducing the oven temperature by 10 degrees every five minutes. Serve hot with plenty of gravy!!
Now that's a tunnel of love, perfect for cradling some delicious gravy. Mmm mmm mmm . . . now that's what I call genius!
Bon Appetit!
On the surface this gingerbread might look quite unremarkable . . . but this is one case where you would be mistaken in thinking this gingerbread isn't great! The recipe is copied out in my handwriting and sitting my blue binder on a page which is splattered with years of use. I cannot tell you who Mrs Keller is, but I can tell you that she makes excellent gingerbread!
I made these tacos today and was going to wait until Monday to show them to you, but they were so fabulously delicious that I just had to show them to you today! I just know that if you love tacos and you love chicken you will want to be making these for your family tonight!
Eat great and feel well all week long with the Intragram star everyone is talking about! I was recently sent a cookery book to review, entitled Elly Pear's FAST DAYS & FEAST DAYS, by Elly Curshen, foodie and proprieter of the hugely popular Pear Cafe! Having opened this cafe in March of 2006, running a supper club and pop ups, she soon found her weight creeping up and so she tried out the 5:2 philosophy of eating, which great results. In this new cookbook Elly shares some of her favourite, most exciting recipes fo reating well and enjoying food on both fast days and feast days.
I saw this recipe on my friend Mary's blog, Bunny's Warm Oven, the other day. It looked really delicious, but I am not fond of bone in chicken. Sorry . . . just not a fan. I decided to adapt it to use the boneless skinless chicken thighs which I had in the refrigerator, with excellent results!
One of the nicest things about having a food blog is getting to try different things and then tell my readers about them. Recently I was went some of these tasty snack mixes from Jumble Bee to try out. Their Terrific Train Mix and their Tempting Tropical Mix.
First off I love the packaging . . . bright and colourful and I love the little see through window at the front so you can get a little peek at what is inside. Also . . .
They are fitted with reseal tape, and it works. Bonus!
As a Diabetic I need to have snacks to hand in case I start to have an episode and these are a really handy size to keep in the purse or the glove compartment of the car. We opened the Tempting Tropical Mix in the car the other day on our way home from a meeting. I was late getting my lunch so a few bits of this went down a real treat and stopped me from feeling all dizzy, etc.
Jumble Bee Tempting Tropical Mix - A tasty mix of Raisins, Dried Papaya, Dried Pineapple, Banana Chips, Brazil Nuts, Pumpkin Seeds, Cashew Nuts and Dried Coconut.
This was my favourite because it's so sweet and well varied in flavours and textures. Unlike some fruit, seed and nut mixes, this has a really nice proportion of dried fruit to nuts. Neither one overpowering the other, and the banana chips are crunchy.
Jumblebee Terrific Trail Mix - Raisins, Dried Papaya, Dried Coconut, Pumpkin Seeds, Cashew Nuts, Brazil Nuts, Dried Banana and Almonds.
Once again this is a great mix of fruits, nuts and seeds. I quite enjoyed this combination, and its also perfectly portable and easy to close up with again . . . a tape strip that you just fold the bag back and stick shut.
Everyone likes to have a nibble or snack when they’re feeling peckish, and these new grazing mixes from Jumble Bee are just buzzing with wholesome natural goodness. Whether you decide to stow one in your handbag for on the go cravings, or in your desk drawer to combat mid afternoon munchies, these snack packs are ideal. They even make a healthy tasty treat to pop in your little one’s lunch box. It's nice to have a healthy option to choose!
With eight different flavours available, you can choose from Blissful Banana Chips, Fabulous Fruit and Nut Mix, Juicy Jumbo Raisins and Sultanas, Juicy Jumbo Raisins and Almonds, Juicy Jumbo Raisins and Cashews, Tempting Tropical Mix and Magnificent Mixed Nuts.
Nab your snack pack today for £1.49, available from Sainsbury’s, Morrisons and Ocado.
My sister shared this recipe with me on facebook the other day. Lassy Buns. Delicious scone type/baking powder biscuit type of buns made with the goodness of molasses, cinnamon and a bit of cloves. This is a down East recipe and the type of bread which might be offered at baked bean suppers!
We love broccoli in this house (Shut up Todd! You know you do!) We also love rice! When you throw both of them together and add cheese, well . . . we are in Cheesy Broccoli Rice heaven! This is so easy and so quick to make!
It goes together in very short order. Your family will absolutely adore it. What is it about the combination of broccoli and cheese that just has people begging for more?? I am not sure, but it's very popular!
And in all honesty this is so simple to make, you won't mind putting it onto your supper menu fairly often. I think I make it about once a week. You can use brown rice if you wish, but do take into consideration that if you use brown rice the cook time will be quite a bit longer. It is substantially healthier though with brown rice.
I like to use a low fat cheddar also. It works perfectly well in this. Using a full head of broccoli ensures that the broccoli and rice ratio is about half and half, but nobody minds.
The broccoli is cooked until crispy tender prior to stirring it into the cheese/rice mixture, and then served. It stays a brilliant green and has a lovely consistency that goes well with the rice. Altogether this makes a perfect side dish.
It goes well with chicken or fish. In fact I have been known to sit down and just sit down and eat a bowl of this all on it's own. Know what I like best about it? Besides the fact that it is super easy and super tasty??? I know exactly what is in it. Nothing artificial. Just plain good, natural ingredients.
*Cheesy Broccoli Rice*
Serves 4 - 6
If your family doesn't label this recipe as a winner/winner, I would be most surprised!
Bon Appetit!
I threw together this delicious salad at the weekend, using some fruit which I had left in the refrigerator, a bit of pasta and some leftover chicken and a few other odds and sodds. Spring has me craving salad. This was light and flavourful and yet hearty enough to make a meal. The lemon and poppyseed dressing is a dressing that goes well on a lot of salads, but it especially went well on this.
I threw this delightful dish together at the end of the week last week. I had a broccoli crown in the refrigerator that really needed using up and I was wanting to eat something healthy. I also had a couple of leeks that were almost past their best and so I wanted to use them as well.
I baked these lovely Plum Muffins the other day, using some South African Plums I got on offer from the shops. I can't wait to bake them again when the plums on our own plum tree are ripe! (More than a few months off) It really was a beautiful muffin recipe, one of the best I have ever baked. I got it from the new cookery book entitled, Grow Your Own Cake, recipes from plot to plate, by Holly Farrell.
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