Creamy Broccoli Kale Cheddar soup

This has become a staple meal for us during winter months especially those nights that I am home late from the little girl's dance run.  It is put together quite easily and cooks in no time at all with things that I usually have on hand.  It is filled with tons of vitamins/minerals and definitely is considered "comfort food" here.

CREAMY BROCCOLI KALE CHEDDAR SOUP (gluten free)

Serves 12 (May serve more depending on serving size)

Soup:

1 4lb bag frozen organic broccoli (I use the BJ's brand)

5 ounces organic baby kale

1 small organic celery heart (larger stalks removed), diced

2-3 small organic carrots, diced

1 large onion, diced

3 tsp. minced organic garlic

Salt & Pepper to taste

6 cups vegetable stock**

2 Tbsp butter

Melt the butter over med-high heat in a large stock pot.  Once heated, add diced celery, carrots, onion and garlic and cook for about 5 minutes stirring often until the veggies start to soften.  Add in the vegetable stock, frozen broccoli and kale.  Cover and cook until broccoli is easily pierced with a fork (about 20 minutes).  Stir occasionally.

While the broccoli is cooking, prepare the cheese sauce.

Cheddar Sauce:

3 Tbsp. Butter

3 Tbsp. Gluten free flour (I generally use brown rice for this)

Salt & pepper to taste

3 cups milk

5-6 cups of cheese (we like cheese!)

Melt butter in saucepan over medium heat.  Add in flour and whisk together.  Allow to cook for a few minutes being careful not to burn the mixture.  Slowly add in milk and cook until mixture thickens a bit. Add in cheese and turn down to med.-low heat stirring until cheese melts.

Once the broccoli is done cooking purée the mixture with a hand blender/regular blender/food processor.  Add the cheese sauce, stir to combine and serve.

**I use homemade vegetable stock which is so easy to prepare.  I generally will save my raw veggie scraps for a few days (I only use organic and/or unwaxed products).  I then toss the scraps along with some garlic, peppercorns and dried herbs and cover with cold water.  I simmer that on the stove for at least an hour and then strain the mixture into containers to freeze or use later in the week.

Homemade crackers

Whoda thunk?

I tried this recipe this morning from my recently purchased King Arthur Flour 200th anniversary cookbook. While the texture is not very cracker-like, the taste is pretty awesome. I am bringing them to a grown up picnic at a local winery today. Hope the girls like them as much as I do.

Cheddar Cornmeal Crackers

1 c. all purpose flour
2/3 c. cornmeal
1/4 c. whole wheat flour
1/2 tsp. salt (plus a few grains more if you want to dust the tops)
1/4 tsp. baking powder
1/4 tsp. cayenne pepper
1 c. finely grated cheddar
1 egg
1/4 c. oil (I used good EVOO)
1/4 c. water

Preheat oven to 375.

Mix together the flour and other dry ingredients with your hands.

Add in the cheese and mix again.

Make a well in the center and add in the egg, oil & water. Mix together ingredients (your hands work best). It may take some time to incorporate all the dry ingredients, but they will incorporate.

Roll out on lightly floured board to 1/8" - 1/16"(I used my marble and did not have to flour at all). Cut out and place on an un-greased sheet or stoneware.

Bake for 15-20 mins. (depending on thickness) until they are crisp and golden brown. Cool & enjoy!

Yields about 3 dozen 2" round crackers