Vegetarian

Recipe: Creamy Broccoli Cheese Soup

Soup season has arrived and I’m here for all of the delicious bowls of heart warming meals. Every time I hear someone say Broccoli I think of Dana Carvey’s SNL Choppin' Broccoli song. If you haven’t heard it or have no idea what I’m talking about Google it. I promise you won’t be disappointed.

So, naturally I was singing it while making this Cheese and Broccoli Soup! Hey Dana, can you add Soup to the song? It could go something like this “she’s Choppin' Broccoli - AND MAKING SOUP”

Well I’m sure that won’t happen but I can tell you this did happen. Probably one of the creamiest Cheese and Broccoli Soups I’ve ever made and I’m sharing it with you today. Enjoy my friends!

PHOTO DESCRIPTION: A rich yellow soup with shredded cheddar cheese as a garnish on a white plate with a silver spoon laying beside the plate over a white and tan linen place mat.

PHOTO DESCRIPTION: A rich yellow soup with shredded cheddar cheese as a garnish on a white plate with a silver spoon laying beside the plate over a white and tan linen place mat.

Creamy Broccoli Cheese Soup

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 tablespoon + 4 tablespoons unsalted butter, divided
1 medium sweet yellow onion, diced
1 clove garlic, minced
1/4 cup all-purpose flour
2 cups low-sodium vegetable or chicken stock
2 cups fat-free half-and-half (regular half-and-half may be substituted; whole milk or 2% milk will work but soup won’t be as creamy)
3 cups broccoli florets, diced into bite-size pieces + 1 cups stems
2 large carrots, peeled, and sliced into very thin rounds
3/4 teaspoon salt, or to taste
3/4 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dry mustard powder
pinch cayenne pepper, optional
8 ounces grated sharp cheddar cheese, with a small amount reserved for garnishing bowls

NOTE: Do not use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won’t incorporate well. ⁣

DIRECTIONS

  1. In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is soft and translucent, about 3 minutes.

  2. Stir in the garlic and cook until fragrant, about 30 seconds. Remove from heat and set the pan aside.

  3. In a large stock pot over medium heat add 4 tablespoons butter, flour, and whisk continuously for 3 minutes, or until the mixture has thickened. This is your roux.

  4. Slowly whisk the vegetable stock into the roux (flour mixture), add the cream to your pot and whisk to combine.

  5. Allow mixture to simmer over low heat for 15 minutes, or until it has reduced and thickened. TIP: Whisk intermittently to keep a creamy constancy.

  6. While the mixture is simmering, chop the broccoli and carrots and add the to the soup at the end of your simmering time of 15 minutes and add the onion and garlic you previously set aside to the pot.

  7. Add the salt, pepper, paprika, dry mustard powder, and cayenne and stir to combine, and continue to simmer over low heat for 20 to 25 minutes. Stirring occasionally to avoid burning the soup.

  8. While your soup simmers, grate the cheese and add most of the cheese at the very end of your cooking time, reserving a small amount for garnishing bowls. Stir the cheese into the soup until melted and incorporated.

  9. Transfer soup to bowls, garnish with reserved cheese, and enjoy.

    NOTE: Soup will keep refrigerated in an airtight container for 5 to 7 days.

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Recipe: Lemony Fresh Orzo Salad

To quote my nieces and nephew “FOMO is real” and I couldn’t agree more. It’s been so grey and rainy here in Toronto that I’m missing the sunshine. Where is it?  I bet it’s at a party! Did I miss the invite? Why hasn’t it been around? GHAAAA! I can’t take this! Let me check @instagram. I’m missing out on something great! Maybe. Umm, probably not. Who knows where it is and what it’s doing I just miss it and decided to stop obsessing. I’m taking matters into my own hands.  Did you know that adding lemon to just about any dish will give you instant sunshine? 

Give this beauty a try and let me know if it brightens up your day.

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Lemony Fresh Orzo Salad

TOTAL TIME: 30 MINS
PREP TIME: 15 MINS
COOK TIME: 15 MINS
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS:

  • 12 ounces uncooked orzo

  • 2 large handfuls fresh arugula, chopped

  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

  • 1 English cucumber, diced

  • 1 cup frozen corn, thawed

  • 1 cup roughly-chopped fresh basil leaves

  • 1/2 head radicchio, roughly-chopped fresh

Lemony Dressing:

  • 2 lemons, juiced

  • 1 tablespoon rice wine or white vinegar

  • 1/2 tablespoon Dijon mustard

  • 1 garlic clove, finely minced

  • 1/2 cup olive oil

  • 1 teaspoon sea salt and freshly-cracked black pepper, to taste

  • optional: 1/2 cup crumbled feta or goat cheese

DIRECTIONS:

  1. Cook the pasta in a large stockpot of generously-salted water until al dente, according to package instructions.  Drain pasta then rinse thoroughly in a strainer with cold water until the pasta is chilled.  Transfer to a large mixing bowl.

  2. Add all the lemony dressing ingredients to a medium sized bowl and whisk for 1-2 minutes, or until the dressing begins to look creamy. Set aside.

  3. Add the remaining ingredients to the mixing bowl. , pour dressing over and toss to combine.  Taste, and season with extra salt and pepper, if needed.

  4. Serve immediately.  Or cover and refrigerate for up to 3 days.

NOTE:

If you do not use all the dressing store in a sealed jar in your fridge for up to one week.

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Recipe: Creamy Cauliflower Garlic Mash

Comment below if you love mashed potatoes!

What if I told you this wasn’t mashed potatoes. What if I said this warm plate of creamy garlic mash was actually made of cauliflower. Would you try it? Before you rethink your decision, give this recipe a try. Have a heaping spoon with some braised short ribs, or add it as a side with your Thanksgiving feast and lighten things up.

WARNING: Following the consumption of this Cauliflower Garlic Mash there may be sudden outbursts of joy, excessive smiling, and out of control requests for more.

Photo Description: Creamy Cauliflower Garlic Mash in a square serving dish on top of a white fringe cloth and 2 sunflowers in the bottom left corner.

Photo Description: Creamy Cauliflower Garlic Mash in a square serving dish on top of a white fringe cloth and 2 sunflowers in the bottom left corner.

Creamy Cauliflower Garlic Mash

 PREP TIME: 15 minutes
Cook TIME:
15 minutes
TOTAL TIME:
30 minutes
SERVES: 4
AUTHOR:
Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 large head of cauliflower, cut into florets
4 cups chicken broth
4 cups water (more if needed to cover florets)
1 tablespoon unsalted butter
3 tablespoons extra virgin olive oil
2 large garlic cloves, minced
¼ cup 2% milk
salt and black pepper to taste

DIRECTIONS

  1. Place the cauliflower florets in to a large stock pot and cover with the chicken broth and water. Cook for 8-12 minutes or until fork tender. Drain and keep the in the colander and move onto next steps. You want to get as much water as possible out of the cauliflower.

  2. Pour the olive oil into the stock pot and sauté the garlic until fragrant. Remove from heat and return the cooked cauliflower back into the stock pot, add milk and butter. Using an emersion blender purée until smooth and creamy. Taste for salt and pepper.

  3. Garnish with chopped parsley, drizzle extra virgin olive oil over top and serve warm.

NOTES

Refrain from adding additional butter and/or milk to the mash, it will thin out too much.

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Recipe: Watermelon Berry Salad

Yesterday, I ran an Instagram poll (one of many I like to do on instagram) and the poll results are in! I posted a photo of this Watermelon Berry Salad and asked “would you like the recipe for this summer salad?” and the “Hells Ya!” have won.

Thank You all for taking part and keep scrolling down for the full recipe. These polls help me decide what recipes to post. and which I should keep to myself, locked away, deep in my archives. I hope you enjoy this salad as much as Frank and I do.

PSA: The dressing is what makes this combination shine BUT if it’s not your thing simply pour the juice of two limes over the cut fruit and toss.

If you've been following along for a while or just joined the KC foodie gang, nothing makes me happier than food. From cooking, to eating to talking about food. So, feel free to comment below. I would love to hear your thoughts. Don’t be shy, let’s chat ~ (((hugs)))

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Watermelon Berry Salad

Total Time: 10 minutes
Serves: 4 servings
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

For the Salad

1/2 seedless watermelon cubed (approx. 8 cups)
1/2 cup blueberries
1/2 cup blackberries
1/4 cup crumbled feta (I used goat/sheep milk feta)
8+ mint leaves, chiffonade (cut mint leaves into slender ribbons)

For the Dressing

1 lime, juiced
2 teaspoons olive oil
2 teaspoons honey
1/4 teaspoon sea salt

INSTRUCTIONS

  1. Combine the fruit, mint and cheese in a bowl.

  2. Add the dressing ingredients to a bowl and mix well to combine. Pour over salad, toss and serve .

 

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Recipe: Kung Pao Chickpeas and Quinoa Lunch Bowl

Recipe: Kung Pao Chickpeas and Quinoa Lunch Bowl

I love a good fridge clean out. It always produces some of my favourite meals. Opening the refrigerator door, scanning shelves and drawers for ingredients that will make up your meal.

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