Broccoli Cheese Soup

We had a huge bag of broccoli and Eric and I couldn't eat it quick enough. Before it turned, I decided to look up some recipes with broccoli.

I went to my go to online source and found: Broccoli Cheese Soup

So here's the catch--I'm not big on velveta cheese and I like some spice. I ended up adapting it like this:

What you'll need:
2 onions, chopped
2 T EVOO
2 garlic cloves
2 T butter
2 lbs of chopped broccoli
3/4 cup red lentils
3 red jalapenos, roughly chopped with seeds removed (use green if you don't have red)
4 tsp chicken bouillon
4 cups of water
14 oz of cheese (I used 10 oz of colby/jack cheese, 3 oz of Gloucester with onion and chives, 1 oz of red Leicester), cubed into small bits
2 cups of rice milk
1 cup of potato starch

Heat pan on medium heat. Add EVOO. Saute onions for 8 minutes. Add garlic. Saute a few minutes longer. Add broccoli. Add jalapenos. Add butter. Saute 5 minutes more. Heat up a cup of water and melt chicken bouillon in water. Add to pot with rest of water. Add lentils. Bring to boil. Simmer for 10 minutes. Lower heat and add 1 cup of milk and cheese. Simmer until all cheese is melted, stirring frequently. With last cup of cold milk, mix potato starch in until blended, then slowly stir into soup until thickened. Warm through.

Serve with Gluten free (or normal) bread or on a baked potato.

Enjoy!

Mango salsa--Gluten free

So here's a keeper. I made this the other day for a sweet and spicy treat. You can adjust the amounts to suit your tastes.

1 mango, chopped
4 tomatoes, chopped
1/2 purple onion, chopped
1/2 lemon
2 jalapenos, chopped
2 poblano peppers, chopped
1 bunch of cilantro, chopped
Salt (as needed or optional)

Place all chopped items in bowl and mix. Squeeze lemon over and mix again. Let sit for at least 15 minutes for the flavors to marry. Serve with corn tortilla chips. Store left overs in fridge.

Published with Blogger-droid v1.6.7

Turkey Tacos --Gluten Free

Sometimes making a gluten-free dish is easy.

I was trying to create something spicy to make that would taste great and not have that "for" in the title--as in "That's great for gluten-free." Ever heard that one?

It's been chilly here as well so making something that would warm the inside is always a plus.

And here's what you'll need to create this:

1 package of ground turkey (This will easily serve 4-5)

2 poblano chilies, chopped

1 jalapeno, chopped

1 onion, chopped

8-10 cherry tomatoes, cut in half.

2 T EVOO

1/2 Lemon

2 T cumin

2 T chili powder

1 T fiery pepper spice

1 T Mrs dash Fiesta Lime

1 tsp chopped garlic

dash of salt (optional)

First, on medium heat, heat up EVOO. Then add onions. Saute for a minute. Then add half of spices and all of garlic. Stir for 5 minutes. Add peppers. Saute for 5 minutes more or until onions are translucent. Add cherry tomatoes, and juice from half lemon. Saute for 5 more minutes. Add ground turkey, breaking it up as it cooks. Add extra EVOO only if meat and veggies start to stick to bottom of pan. Add rest of spices. Cook until turkey is cooked, stirring and breaking up the meat.

While meat is cooking, heat a dry pan on medium high heat. Warm up corn tortillas (2-3 per person).

Place on table toppings like:

chopped cilantro

salsa

sour cream or sour yogurt

shredded Monterrey/jack cheese

chopped lettuce

Place meat and tortillas on table and let the eating begin!