Broccoli Cheese Soup Recipe

Broccoli Cheese Soup

I love soup, especially when it's cold outside. But for some reason, I don't make it often. I believe I have made soup only five times in the past year, and only two kinds. Broccoli cheese soup is one. The other is ABC soup, which is made with chicken, carrots, potatoes and tomatoes.

I like to tell myself that this soup is healthy because of the broccoli and carrots. But it's actually somewhat sinful because of the butter, half & half, and cheese. I ended up making substitutions, so I won't feel so guilty when I'm eating it. Despite the lower fat content, the taste and texture of the soup are still good.

I got the original broccoli cheese soup recipe here.

Broccoli Cheese Soup Recipe 

Makes 4 bowls

• INGREDIENTS:

• 1 tablespoon butter
• 1/2 medium onion, chopped
• 1/4 cup butter
• 1/4 cup flour
• 1 cup half & half + 1 cup skim milk
  (I substituted half of the half & half with milk, in order to reduce fat and calories.)
• 2 cups chicken stock
  (I used low sodium.)
• 1/2 lb fresh broccoli, chopped
• 1 cup julienned carrots
• 8 oz shredded sharp cheddar cheese
  (I used reduced fat.)
• 1/4 teaspoon nutmeg
• salt and pepper, to taste

DIRECTIONS:

STEP 1

In a small skillet, melt butter and sauté onion until softened. Set aside. 

STEP 2

In a large pot, melt butter over medium heat. Add the flour. Use a whisk to stir the flour constantly, breaking up any lumps and distributing it evenly through the melted butter. Cook for 5 - 7 minutes.

STEP 3

Add half & half, milk and chicken stock. Stir everything together. Simmer on low heat for 20 minutes.

STEP 4

Add broccoli, carrots and reserved onion. Cook for 20 minutes.

STEP 5

Add cheese, stir and let it melt. Stir in nutmeg. Season with salt and pepper, if you wish. Turn off heat.

NOTES & TIPS:

If you would like to puree the soup, you could do it after step 4. I choose not to, because I like the little chunks of broccoli. Plus, it is too much trouble to transfer the soup to a blender/food processor. If you have an immersion blender, it would be a lot more convenient.

Peanut Butter Banana French Toast Recipe

Peanut Butter Banana French Toast

I am not a fan of bananas. I don't like eating a banana by itself. But I love peanut butter. I can eat spoonfuls of it on its own. Put a banana and some peanut butter together, you get a wonderful snack. Put them in French toast, and you get a wonderful breakfast!

I added a side of strawberries, but you probably should not do that if you're watching your sugar intake. The banana and maple syrup are high in sugar.

Peanut Butter Banana French Toast Recipe

Makes 1 sandwich, serves 1

• INGREDIENTS:

• 2 slices bread
  (I used whole grain.)
• 1 to 2 tablespoons creamy peanut butter
• 1 ripe banana, peeled and sliced
• 1 egg
• A splash of vanilla extract 

• Butter, for frying
• Maple syrup, for serving

DIRECTIONS:

STEP 1

Spread peanut butter on both slices of bread. Place banana slices on top of first slice of bread. Place second slice of bread on top of the first.

STEP 2

Lightly beat egg and vanilla extract in a shallow bowl. 

STEP 3

Heat butter in a skillet over medium heat until it sizzles. Dip entire sandwich into the egg mixture. Place sandwich in skillet and cook until golden brown on both sides. Remove from skillet and cut into half diagonally. Serve warm with maple syrup.

Chili Recipe

All-American Chili

In Singapore, chili usually refers to spicy chili peppers, or a condiment that accompanies pretty much anything and everything. But in the US, mention chili and the first thing that comes to mind is a bowl of spicy stew. The only American style chili that I had in Singapore was chili cheese fries from Carl's Jr., which I thought was so-so. Then one day, I tried the chili at Red Robin here. I fell in love with chili.

Greg and I were out grocery shopping one day, and we had the idea to make chili for dinner. So he called his mom and asked her for her recipe. We took down the list of ingredients and directions over the phone. The recipe sounded simple, and indeed, it was. I halved the recipe as there was only the two of us. I also modified it a little by adding two more ingredients: garlic and cumin, which enhanced the flavor of the chili.

This chili is perfect for rainy days, cold days, and just about any other day.

It's good even on its own

Chili Recipe 

Makes about 4 bowls

• INGREDIENTS:

• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 medium onion, chopped
• 1 lb ground beef
  (I like to use 93% lean 7% fat to reduce some calories.)
• 1 can (14.5 oz) stewed tomatoes 
• 1 can (15 oz) tomato sauce
• 1 can (15.5 oz) dark red kidney beans, drained
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 tablespoon corn starch + water for thickening (optional)
• Shredded sharp cheddar cheese, for serving

DIRECTIONS:

STEP 1

Heat olive oil in a large pot or Dutch oven over medium heat. Add garlic and onion to the pot, and cook until lightly browned, stirring frequently. Then add ground beef, and break it into pieces using a wooden or heat resistant spoon. Cook until browned, stirring occasionally. 

STEP 2

Pour in tomato sauce, stewed tomatoes, and beans. Add chili powder and cumin. Stir everything together well. Cover and reduce heat to low. Simmer for 1 hour, stirring occasionally. 

STEP 3

After 1 hour, check the consistency of the chili. If it is at desired consistency, turn off heat. If it is not thick enough, stir in corn starch mixture. Let it thicken before turning off heat. 

STEP 4

Serve with cheddar cheese.

NOTES & TIPS:

If you are watching your sodium intake, you can control the sodium by using no salt added tomato sauce, stewed tomatoes and beans. After the chili has simmered, taste it, and see if you need to add any salt.