It feels like I have been on a long journey and it has finally ended--even though I know it hasn't really. We have had so many weekends away from home since February 1. The focus has been Bible Quizzing and now to some extent(until April) that has come to an end. At least my part of it. The kids still have practice & daily review but all the traveling is over for awhile. YEAH!!!
We have been sick this week and the regular menu & schedule has gone out the window. Sometimes that is good--not the sickness but the "winging it" as hubby would say. :)
I was telling my friend what we were having for supper & she asked for the recipe so here it is!
I got this recipe from this web site but the link isn't available any more. http://blog.lovetolearn.net It goes well with the biscuit recipe below too.
Broccoli Cheese Soup from Heart to Heart w/ Diane
4 cup diced broccoli
1/2 tsp. basil
1/4 tsp thyme
1/4 tsp pepper
1/2 tsp salt
1/4 cup dried onions
4 cups chicken broth
scant 1/3 cup cornstarch
1 and 1/8 cup non-instant dry milk powder (or 2 cups instant dry milk)
3 cups grated cheddar cheese
Cook broccoli in 2 cups water with onions and spices until tender. Put 4 cups of broth, cornstarch and dry milk powder into a blender and blend until smooth. Add to broccoli and cook until thick. Stir in 2 cups cheese and transfer to serving bowl. Sprinkle the remaining cheese on top of the soup. Serves 6. Yummy, filling, easy!
Baked potato topping:
Don't add the cheese to soup, but serve the soup as a thick gravy over a baked potato, topping with grated cheese.
Company dinner:
You can make this into a gourmet main dish by adding grilled chicken cubes and serving over brown rice.
Brown rice is delicious and very healthy. When I cook brown rice, I measure 2 cups of water (or broth) for every cup of rice. Then I shake some wild rice in, for a gourmet touch: 1/4 to 1/2 cup is just right. I also add a few tablespoons dried onions, dried diced carrots, and dried parsley. This makes the rice colorful and tasty. 1 cup of brown rice plus 2 cups liquid and about 40 minutes cooking time will give you 3 cups of moist brown rice. Don't take the lid off. Just cook over medium heat until the rice absorbs the water and is tender. Ummm, perfect!
Flaky Biscuits from The New American Heart Assoc. Cookbook--Makes 16 biscuits
2 cups flour
1 T baking powder
1/2 tsp salt
2/3 cup fat free milk
1/4 cup oil
flour for kneading
Heat oven to 450 degrees. In a large bowl sift together flour, baking powder, salt. Pour milk & oil in a measuring cup but don't stir. Add all at once to flour mixture. Stir quickly w/ a fork until the mixture sticks together. Lightly flour flat surface. Turn out dough & knead about 10 times. Roll out dough until about 1/2 inch thick & cut with medium biscuit cutter. Bake on ungreased cookie sheet for 12-15 minutes.
We have been sick this week and the regular menu & schedule has gone out the window. Sometimes that is good--not the sickness but the "winging it" as hubby would say. :)
I was telling my friend what we were having for supper & she asked for the recipe so here it is!
I got this recipe from this web site but the link isn't available any more. http://blog.lovetolearn.net It goes well with the biscuit recipe below too.
Broccoli Cheese Soup from Heart to Heart w/ Diane
4 cup diced broccoli
1/2 tsp. basil
1/4 tsp thyme
1/4 tsp pepper
1/2 tsp salt
1/4 cup dried onions
4 cups chicken broth
scant 1/3 cup cornstarch
1 and 1/8 cup non-instant dry milk powder (or 2 cups instant dry milk)
3 cups grated cheddar cheese
Cook broccoli in 2 cups water with onions and spices until tender. Put 4 cups of broth, cornstarch and dry milk powder into a blender and blend until smooth. Add to broccoli and cook until thick. Stir in 2 cups cheese and transfer to serving bowl. Sprinkle the remaining cheese on top of the soup. Serves 6. Yummy, filling, easy!
Baked potato topping:
Don't add the cheese to soup, but serve the soup as a thick gravy over a baked potato, topping with grated cheese.
Company dinner:
You can make this into a gourmet main dish by adding grilled chicken cubes and serving over brown rice.
Brown rice is delicious and very healthy. When I cook brown rice, I measure 2 cups of water (or broth) for every cup of rice. Then I shake some wild rice in, for a gourmet touch: 1/4 to 1/2 cup is just right. I also add a few tablespoons dried onions, dried diced carrots, and dried parsley. This makes the rice colorful and tasty. 1 cup of brown rice plus 2 cups liquid and about 40 minutes cooking time will give you 3 cups of moist brown rice. Don't take the lid off. Just cook over medium heat until the rice absorbs the water and is tender. Ummm, perfect!
Flaky Biscuits from The New American Heart Assoc. Cookbook--Makes 16 biscuits
2 cups flour
1 T baking powder
1/2 tsp salt
2/3 cup fat free milk
1/4 cup oil
flour for kneading
Heat oven to 450 degrees. In a large bowl sift together flour, baking powder, salt. Pour milk & oil in a measuring cup but don't stir. Add all at once to flour mixture. Stir quickly w/ a fork until the mixture sticks together. Lightly flour flat surface. Turn out dough & knead about 10 times. Roll out dough until about 1/2 inch thick & cut with medium biscuit cutter. Bake on ungreased cookie sheet for 12-15 minutes.