Broccoli Cheddar Soup


Broccoli Cheddar Soup
Print Recipe
    Servings Prep Time
    3-4 people 20 minutes
    Cook Time Passive Time
    35 minutes 5 minutes
    Servings Prep Time
    3-4 people 20 minutes
    Cook Time Passive Time
    35 minutes 5 minutes
    Broccoli Cheddar Soup
    Print Recipe
      Servings Prep Time
      3-4 people 20 minutes
      Cook Time Passive Time
      35 minutes 5 minutes
      Servings Prep Time
      3-4 people 20 minutes
      Cook Time Passive Time
      35 minutes 5 minutes
      Ingredients
      Servings: people
      Instructions
      1. Cut stems off broccoli, cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes. Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
      2. In a medium pot, heat butter over medium heat until foamy. Add shallots and garlic, cook until soft, about 5 minutes, stirring occasionally. Add chopped broccoli, 3 cups chicken broth and oregano. Bring to a simmer, cover and cook until very tender, 15-20 minutes. Stir in potato flakes and Dijon mustard. Allow to cool for 5 minutes, stirring occasionally.
      3. Using a blender or submersion blender, blend soup until smooth. Return to pot, add milk and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally. Remove from heat and season with salt and pepper. Adjust thickness with more broth if needed. Stir in cheese. Serve immediately garnished with additional cheese if desired.
      Recipe Notes

      -recipe yields 5 1/2- 6 cups.

      -for vegetarian option, use vegetable broth instead of chicken broth.

      -if serving to guests, cook and cool 1 cup of flowerettes separately. Stir into soup to warm just before adding cheese.  This provides wonderful colour and freshness.

      Cedar Plank Potatoes


      Cedar Plank Potatoes
      Print Recipe
        Servings Prep Time
        6-8 people 20 minutes
        Cook Time
        45 minutes
        Servings Prep Time
        6-8 people 20 minutes
        Cook Time
        45 minutes
        Cedar Plank Potatoes
        Print Recipe
          Servings Prep Time
          6-8 people 20 minutes
          Cook Time
          45 minutes
          Servings Prep Time
          6-8 people 20 minutes
          Cook Time
          45 minutes
          Ingredients
          Servings: people
          Instructions
          1. Peel potatoes and cut into 2" chunks. Simmer potatoes in lightly salted water until very tender 15-20 minutes. Drain potatoes and return pot to low heat. Mash potatoes over low heat, allowing the potatoes to give off any excess moisture. Once potatoes are smooth, remove from heat and add butter, cream cheese, roasted garlic, salt and pepper. Continue to mash until combined and creamy. Stir in fresh herbs.
          2. Preheat grill to medium high or 450℉. Scoop potatoes onto pre-soaked cedar planks using a 1/4 cup scoop, leaving at least an inch between scoops (can fit 6-8 per plank). Place planks on grill and cook for 15-18 minutes until hot and golden. Remove planks from grill and use to serve potatoes or gently place potatoes onto serving dish and garnish with additional fresh herbs if desired.
          Recipe Notes

          Potatoes can be cooked, mashed, scooped and chilled up to two days in advance. Simply remove from refrigerator and place on pre-soaked planks when ready to grill. Makes 12 1/4 cup scoops.

          To roast garlic, preheat oven to 350℉.  Cut the top off the head of garlic and place on a double layer sheet of foil.  Drizzle with oil and fold foil over bulb, crimping all edges to seal packet.  Place on a baking tray and bake for about 45 minutes until golden and soft. Alternatively, you can make roasted garlic on the grill, here's how Grill Roasted Garlic

          Guilt Free Eggs Benny


          Guilt Free Eggs Benny
          Print Recipe
            Servings Prep Time
            4 people 40 minutes
            Cook Time
            25-30 minutes
            Servings Prep Time
            4 people 40 minutes
            Cook Time
            25-30 minutes
            Guilt Free Eggs Benny
            Print Recipe
              Servings Prep Time
              4 people 40 minutes
              Cook Time
              25-30 minutes
              Servings Prep Time
              4 people 40 minutes
              Cook Time
              25-30 minutes
              Ingredients
              Cauliflower Cakes
              Avocado Sauce
              Assembly
              Servings: people
              Instructions
              Cauliflower Cakes
              1. Cut trimmed cauliflower into large pieces. Boil or steam cauliflower until just tender, about 5-6 minutes depending on size of pieces. Drain and rinse with cold water until cool. Allow to drain completely and press dry with a paper towel to absorb any excess moisture.
              2. Using a food processor, pulse together cooked cauliflower, oat flour, eggs, salt and pepper until combined and cauliflower is broken down into small bits. (you want some texture remaining) Stir in parmesan cheese, green onions, and parsley.
              3. Heat 1 tbsp of olive oil in a non stick pan over medium heat. Using approximately 1/4 cup of cauliflower mixture form into patties by scooping into a 3" ring mold set in the bottom of the pan and flatten with a spoon. Remove the ring mold and repeat for remaining cakes. Alternatively, you can drop 1/4 cup of mixture into hot pan and flatten into a 3" disk using the back of a spoon. Cook for 4-5 minutes per side until golden and keep warm uncovered in a 200℉ oven. Repeat with remaining cauliflower mixture to make a total of 8 cakes.
              Avocado Sauce
              1. Split avocado in half and remove pit. Scoop out flesh into the bowl of a food processor or blender. Add yogurt, olive oil, lemon juice, salt and pepper. Blend until smooth. With processor running, slowly add water until desired consistency is reached. Taste for seasoning and spoon over eggs.
              Assembly
              1. Using the same pan from cooking the cauliflower cakes, gently warm ham or back bacon while eggs are cooking.
              2. Fill a large shallow pan with 2"-3" of water and add 2 tbsp of white vinegar. Heat to a simmer. Poach 8 eggs by first cracking 1 egg into a small bowl and sliding egg gently into the water. Repeat with remaining eggs. Cook for 4 minutes for soft eggs. Scoop out egg using a slotted spoon and rest onto a paper towel lined plate to absorb excess water.
              3. Top each cauliflower cake with 1 ounce of ham or back bacon. Add a poached egg to each and top with a generous spoonful of avocado sauce. Garnish with chives if desired. Serve immediately.
              Recipe Notes

              To make oat flour, grind 1/2 cup oatmeal in a spice grinder until flour like.

              Use an egg poacher if available.

              Pesto Swirl Mashed Potatoes

              Pesto Swirl Mashed Potatoes are bright and zesty swirly with basil pesto and topped with toasted pine nuts.
              Pesto Swirl Mashed Potatoes
              Print Recipe
              Herbaceous and bright basil pesto swirled into creamy mashed potatoes and topped with toasted pine nuts.
                Servings
                8 servings
                Servings
                8 servings
                Pesto Swirl Mashed Potatoes are bright and zesty swirly with basil pesto and topped with toasted pine nuts.
                Pesto Swirl Mashed Potatoes
                Print Recipe
                Herbaceous and bright basil pesto swirled into creamy mashed potatoes and topped with toasted pine nuts.
                  Servings
                  8 servings
                  Servings
                  8 servings
                  Ingredients
                  Basil Pesto
                  Mashed Potatoes
                  Servings: servings
                  Instructions
                  Basil Pesto
                  1. Preheat oven to 350℉. Spread 1/4 cup of pine nuts evenly onto small baking tray, bake for approximately 10-12 minutes until golden. Set aside and allow to cool. In a food processor bowl combine basil, 1/4 cup of untoasted pine nuts, cheese, garlic, lemon juice and salt. Pulse until the mixture is broken down and finely chopped. With processor running, gradually add oil and process until smooth, approximately 10 seconds. Set aside. Makes about a 1/2 cup.
                  Mashed Potatoes
                  1. Bring a large pot of salted water to a boil, add potatoes and cook until very tender. Drain potatoes and return pot to low heat and allow any residual moisture to evaporate, 1-2 minutes. Mash potatoes or press through a ricer. Add butter, and mash just to combine. Mash in salt, pepper and enough milk to make creamy. Top potatoes with 3/4 of the pesto and fold into potatoes with a flat rubber spatula. Drizzle remaining pesto on top and garnish with toasted pine nuts. Serve immediately.
                  Recipe Notes

                  The basil pesto can easily be prepared while the potatoes are cooking.

                  Smoked Gouda Mac and Cheese

                  Smoked Gouda Mac and Cheese is creamy, loaded with cheese and topped with crispy bacon crumbs.
                  Smoked Gouda Mac and Cheese
                  Print Recipe
                  A slightly smoky mac and cheese that's loaded with cheese and topped with crispy bacon crumbs.
                    Servings
                    6-8 people
                    Servings
                    6-8 people
                    Smoked Gouda Mac and Cheese is creamy, loaded with cheese and topped with crispy bacon crumbs.
                    Smoked Gouda Mac and Cheese
                    Print Recipe
                    A slightly smoky mac and cheese that's loaded with cheese and topped with crispy bacon crumbs.
                      Servings
                      6-8 people
                      Servings
                      6-8 people
                      Ingredients
                      Bacon Crumbs
                      Smoked Gouda Mac and Cheese
                      Servings: people
                      Instructions
                      Bacon Crumbs
                      1. Chop bacon into medium dice and cook until just starting to crisp and most of the fat has rendered. Scoop out bacon onto a paper towel lined plate, reserving bacon fat. Allow bacon to cool to room temperature before proceeding.
                      2. In a mini food processor combine half of the bread crumbs, bacon, pepper and smoked paprika. Pulse until crumbly and bacon has broken down into bits. Add remaining bread crumbs and melted butter. Pulse until just combined. Set aside.
                      Smoked Gouda Mac and Cheese
                      1. Cook macaroni in salted water until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
                      2. Preheat oven to 350℉. In a large sauce pan, heat reserved bacon fat. Add flour and stir to combine. Cook over medium heat for 1 minute stirring often. Add 1 cup hot milk, continue to whisk until smooth and the mixture starts to bubble. Whisk in another cup of hot milk and whisk until smooth. Add remaining milk, whisk until smooth and allow to come to a boil. Reduce heat to medium low and simmer for 10 minutes, stirring often. Whisk in dry mustard, salt, Worcestershire sauce, thyme, white pepper, cayenne and nutmeg.
                      3. Toss together 1/2 cup shredded smoked gouda, 1/2 cup shredded white cheddar and 1/4 cup parmesan. Set aside.
                      4. Add remaining 4 cups of cheese to the sauce, stir until melted. Add cooked macaroni and stir to combine. Divide equally into individual cocotte dishes or a 9"x13" pan sprayed with non stick spray. Top with remaining cheese and then bread crumbs. Bake for 20-25 minutes until golden.
                      Recipe Notes

                      Top up reserved bacon fat with butter to make 1/4 cup if there's not quite enough.  Cook pasta at the same time as cooking the bacon.