Wednesday, October 31, 2012

Broccoli Cheese Soup

 We've finally reached 80 degree weather here...and it's nearly November. Not sure I'll really ever get used to the 'seasons' here. However, we will get a little taste of fall/winter next week as we head to Denver. When I visit my mom it is usually a balance of her cooking our favorites and me introducing a few new recipes. If the weather is chilly (which I'm sure it will be), this is a likely contender. Lots of veggies and lots of cheese are always a great pairing.


2 Tbsp. butter
1 chopped onion
1 cup finely chopped carrot * See note below
1 red bell pepper, finely diced
3 stalk celery, finely chopped
1 Tbsp. minced garlic
1 Tbsp. sea salt (this seemed like a lot, I just eye-balled it)
1/2 Tbps. freshly ground black pepper (again, to taste)
4 cups chicken or vegetable broth
2  baking potatoes, peeled and chopped
1 Tbsp. flour
1/4 cup water
2/3 cup whole milk
3 cups chopped broccoli (about bite size)
2 cups chopped cauliflower (finely chopped)
1-2 cup cheddar cheese, grated
1 cup pepper jack cheese, grated (I omitted and just did a total of 2 cups cheddar)


1. Melt the butter in a large soup pot.  Add onions, carrots, red pepper, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes. Season with salt and pepper.  Add  broth and potatoes, bring to a simmer, and cook until potatoes are tender, about 15-20 minutes.

2. In a small bowl, whisk the flour with water, add to soup along with the broccoli and cauliflower.  Simmer until broccoli is tender, another 10-15 minutes.  Add milk and cook until heated through.  If the soup is a bit too thick, add water or broth slowly until desired consistency is reached and bring back to a simmer. Stir in cheese, allow to melt, and serve.

*note- Instead of taking so much time finely dicing, I buzzed the soup with an immersion blender after the potatoes were tender and before I added the flour mixture, broccoli, and cauliflower. This helped to thicken the soup as well.

from My Green Diet

Sunday, October 14, 2012

Peach Pound Cake

Seems kinda funny to be posting this when most of the recipes I see popping up are for chili, apple or pumpkin inspired something etc. Well, fall in Arizona is (unfortunately) quite different as we are still well in the 90s. Sigh. A few weeks ago we got a load of Utah peaches and this was a great way to finish them off.


1 cup unsalted butter, softened
2 cups white sugar, plus a bit more for dusting pan
4 eggs
2 tsp. vanilla extract
1/4 tsp almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 tsp. salt
2- 2.5 cups fresh peaches, pitted and chopped


1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.  
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and almond extract. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.

3. Bake for 60 to 70 minutes (mine baked at about 65) in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely. Enjoy warm or at room temperature, perhaps even with whipped cream and additional fresh peaches.
 slightly adapted from