Here are a couple of things I cooked today:
Broccoli Cheddar Soup
Ingredients:
4 tablespoons unsalted butter
1 medium yellow onion, chopped
½ teaspoon sea salt
Freshly ground black pepper
3 garlic cloves, chopped
¼ cup all-purpose flour
2 cups whole milk or unsweetened almond milk
2 cups vegetable broth
3 cups chopped broccoli florets
1 large carrot, julienned or finely chopped
½ teaspoon Dijon mustard
8 ounces shredded cheddar cheese, about 2 heaping cups
Homemade croutons, for serving, optional
Instructions:
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously.
Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.
Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste and serve with croutons, if desired.
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Spaghetti Sauce Ole
Ingredients:
1 pound ground beef
1 cup picante sauce
¾ cup dry bread crumbs
¼ cup fine chopped onions
1 egg
1 ½ tsp cumin
1 tsp garlic salt
1 TBSP vegetable oil
1-28 oz can whole tomatoes, undrained
1-6 oz can tomato paste
Steps:
In a large skillet, combine meat, ¼ cup picante sauce, crumbs, onion, egg, 1 tsp cumin, and garlic salt. Mix well.
Combine remaining picante sauce, tomatoes, tomato paste, and remaining cumin; break up tomatoes with a spoon.
Add sauce to skillet. Cover and simmer for 15 minutes, stirring occasionally. Uncover and simmer for 10 minutes.
Cook and drain spaghetti as directed on the package. Place spaghetti on a large platter. Top with meatballs and sauce. Sprinkle with cilantro.
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