Recipe: Tangy Broccoli Cheddar Chowder

If your kids love cheese (and who doesn't?), this creamy, cheesy soup will win them over - and get them to eat their broccoli! Not only that, but the adults will love it too. Packed with plenty of flavor and nutrients, this is a warming, tasty soup that will fill you up on a frosty evening - or pretty much anytime. :-)

Serve with some whole grain crackers or whole grain bread and butter for a healthy lunch, or a light supper.

Tangy Broccoli Cheddar Chowder
(Serves 4-6.)

Ingredients:

(Image courtesy of Serge Bertasius Photography at FreeDigitalPhotos.net.)

2 Tbsps olive oil
1 small sweet onion, diced
1 large gold potato, peeled and diced
3 garlic cloves, grated
kosher salt and black pepper to taste
5 cups vegetable or chicken broth
6 cups chopped fresh broccoli, florettes and tender stems included
1 to 2 cups grated medium-sharp to sharp Cheddar cheese
2 tsps Dijon mustard

Directions:

• Get out a soup pot, add the olive oil and onion, and put over medium heat; cook until onions soften slightly.
• Add the diced potato and cook, stirring, until the potato softens, then add the garlic and cook for 1 more minute, stirring constantly.
• Pour in the broth and bring mixture to a boil, then add the broccoli, stir, reduce heat to medium-low, and simmer broccoli until just tender.
• Remove the pot from the heat and let soup cool slightly.
• Ladle soup into a blender or food processor and blend until smooth, doing this in batches if you have to, removing each blended batch to a clean soup pot.
• When all the soup is blended, put pot on medium heat and bring temperature back up until it is hot, but not boiling. 
• Now, slowly add in the cheese, stirring until melted. Add as much cheese as you like, then stir in the Dijon mustard. Taste and add salt and pepper as needed.
• Ladle into bowls and serve hot.

Recipe: Amish Breakfast Casserole

I'm not exactly sure if this is really an Amish recipe or not, but it does contain simple, hearty ingredients which make a great breakfast on a cool fall morning. Be sure for the healthiest breakfast to use all-natural sausage, and eggs sourced from chickens raised on pasture, which contain the most healthy fats and proteins.

Amish Breakfast Casserole  

Ingredients:

1 onion, chopped
1 package sausage
4 cups hash brown potatoes
6 fresh eggs
2 cups cheddar cheese, shredded
1 1/4 cups Swiss cheese
1 1/2 cups cottage cheese

Directions:

• Over medium-high heat in a large skillet, cook the onion and sausage until browned. Drain the grease and set aside.

• In a medium mixing bowl, add the remaining ingredients and stir until thoroughly combined. Add the sausage and onion mixture.

• Place all this into a 9x13 inch baking dish.

• Bake at 350 degrees for 35 to 40 minutes or until bubbly. Before serving, let stand for 10 minutes.

Recipe: Gluten-Free Crispy Cheese Cracker Snacks

Your kids will be clamoring for this snack once they've tried it, and it can easily replace their favorite wheat and cheese snack crackers without a hint of complaint. Avoid the gluten and keep the kids happy - and it's super easy too!

Crispy Cheese Cracker Snacks - Gluten Free
(Makes about 6 dozen crackers.)

Ingredients:

1/3 cup unsalted butter, softened at room temperature
8 oz sharp Cheddar cheese, shredded
1 cup gluten-free flour*
1/2 tsp kosher salt

Directions: 

• Smash together the softened butter and shredded cheese in a bowl. You can use a potato masher. Continue mashing until the mixture is creamy.
• Add the flour and kosher salt, smash until you can form a dough ball with the mixture.
• Divide the dough ball into 4 equal parts, then roll each one into a log that's 1 inch in diameter. Wrap the logs in plastic food wrap, then seal in zipper bags. Put in freezer until the dough is semi-frozen.  It's easier to slice that way.
• Remove from freezer. With a sharp knife, cut logs into thin circles and place on an ungreased baking sheet.
• Preheat oven to 400 degrees.
• When oven is hot, bake the crackers for 10 to 12 minutes, or until light golden brown.
• Remove and cool before serving or storing in airtight containers.

*Try almond flour for a nice nutty taste, or try one of the gluten-free flour mixes we suggested last week.

Gluten-Free Recipe: Rice & Bean Chili Pie

This wholesome recipe is packed full of healthy fiber and great flavor! Who says cooking gluten-free has to be boring?  This one combines heart-healthy kidney beans with brown rice, cheese, and lots of spices for a new take on chili - and pie! :-)

Rice & Bean Chili Pie - Gluten Free

Ingredients:

1/2 Tbsp olive oil
1 cup chopped onion
1 tsp chili powder
1 tsp ground cumin
1/2 garlic powder
1/4 tsp salt
1 can (15 oz) kidney beans, drained
1 1/2 cups cooked brown rice
3/4 cup shredded Cheddar cheese
3/4 cup milk
2 beaten eggs

Directions:

• Preheat oven to 350 degrees. Lightly oil a 10 inch pie pan.
• Put the olive oil in a pot over medium heat. When hot, add the onion and stir, cooking until soft, then add the chili powder, cumin, garlic powder, and salt, stirring and cooking for 1 minute, just until fragrant.
• Add the beans and rice to the pot, stirring to combine well, then stir in the cheese, milk, and eggs, mixing well.
• Turn the mixture out into the prepared pie pan.
• Bake (uncovered) in preheated oven for 25 minutes, until the edges are slightly brown and the center has set up (not runny).
• Remove from oven and allow to rest for 15 minutes before slicing to serve.

Leftovers Recipe: Cheddar Potato Veggie Soup

Mashed potatoes are an essential side of most Thanksgiving dinners, but what on earth to do with the leftovers? They're not as easy to just throw into something as leftover turkey is, and they don't always reheat well, and certainly aren't good cold. This recipe offers a creative use of leftover mashed potatoes, so you can get rid of that bowl sitting in the back of the fridge! Rather than having to blend up the potatoes to make a creamy soup, just use the already mashed ones. The addition of cheese, carrots, celery and cauliflower makes this filling and hearty potato soup anything but bland. Next holiday, you may just make extra mashed potatoes on purpose!

Cheddar Potato Veggie Soup
(Serves 4.)

Ingredients:

 (Photo credit: lynn.gardner)

1/2 medium onion, chopped
1 large carrot, chopped
2 ribs celery, chopped
1 cup cauliflower pieces
1 Tbsp olive oil
2 cups chicken or vegetable broth
4 cups mashed potatoes
1/4 cup milk
1/2 cup shredded Cheddar or white Cheddar cheese
1 (8 oz) package lower fat cream cheese, warmed to room temperature, and cut into small pieces
salt and pepper to taste

Directions:

1. In your food processor, put the onion, carrot, celery, and cauliflower and pulse until fine.  You can use either cooked leftovers or raw.
2. Put this mixture into a large soup pot, add the olive oil, and put over medium heat, stirring to saute for 2 minutes.
3. Add the broth to the soup pot, turn heat up and bring mixture to a boil, immediately turning heat down to low and simmer for 10 minutes.
4. Keep heat low, and slowly add in the potatoes and milk, and stir until well combined; simmer slowly for 5 minutes.
5. Keep heat low, and stir in the Cheddar cheese and cream cheese, stirring constantly while heating until the cheeses are completely melted and soup is hot - but do NOT boil. Be patient, this should take a few minutes to do correctly.
6. Taste and add salt and pepper as desired.
7. Remove from heat, cover and let sit for five minutes.
8. Serve in soup bowls with a pat of butter on top, a sprinkling of more Cheddar cheese, or a few chives or green onions.

Recipe: Crockpot Chili Beef Tamales

This new twist on a classic Southwestern dish takes the work out of the tamale. With the tasty tamale flavors of corn, beef, chili & cheese, this dish is a snap to make. Simple, delicious, and easy, this one will have everyone coming back for seconds!

Crockpot Cornmeal Chili Beef Tamales

Ingredients:

1 pound lean grass-fed ground beef
1 1/2 cups milk
3/4 cup cornmeal
1 egg, beaten
15 oz corn
15 oz tomatoes, diced
1 envelope of chili seasoning mix
1 cup Cheddar cheese, shredded

Directions:

1.  Over medium-high heat, brown the beef and then drain off the fat. 
2. Add all the ingredients to the crockpot except the cheese. 
3. Cook on HIGH for 1 hour then turn down to LOW and continue cooking for 3 more hours. 
4. Add the cheese and cook for 5 more minutes just to melt the cheese.

For more great Southwest recipes, check out The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico, by Cheryl & Bill Jamison.

This collection of 300 flavorful recipes is sure to whet your appetite. From salsa, fajitas, enchiladas, and pinata pollo - just to name a few - this book provides you with delicious American Southwest border cuisine.

Recipe - Simply Elegant Cheesy Broccoli Quiche

Here's a tasty summer recipe - you can use fresh broccoli from your garden, and of course if you can find eggs from pastured hens these are the most nutritious and healthy.  If you checked out Monday's video on making your own mozzarella, it goes great in this simple and tasty dish. Quiches are great because they are pretty simple to make, but they are absolutely delicious, and you can pack them full of healthy veggies. Feel free to add or substitute vegetables in this one. Some other tasty additions could include spinach, asparagus, red bell peppers, mushrooms, and more. (Cook these in step 2 as directed below.)

Simply Elegant Cheesy Broccoli Quiche

Quiche. (Photo credit: Wikipedia)

Ingredients:

1 unbaked pie crust, 9 inch
2 Tbsp butter
2 cups chopped fresh broccoli
1 small sweet onion, diced small
1 garlic clove, grated
1 cup shredded Mozzarella cheese
1/2 cup shredded Cheddar or Gruyere cheese
4 eggs, well beaten
1 1/2 cups milk
1 tsp salt
1/2 tsp black pepper
1 Tbsp butter, melted

Directions: 

1. Preheat oven to 350 degrees; put unbaked pie crust into 9 inch pie pan and set aside.
2. In large saucepan over medium low heat, melt butter, add broccoli and onion, stirring occasionally and cooking until just starting to get tender. 
3. Add garlic and, stirring, cook 1 minute longer.
4. Turn the broccoli mixture into the crust, then top with both cheeses.
5. In separate bowl, combine eggs, milk, salt, pepper, and melted butter; pour evenly into pie pan.
6. Bake in preheated oven at 350 degrees for 30 to 35 minutes, until lightly browned around the edges and center of pie feels slightly firm. (A clean butter knife inserted into the center should come out mostly clean.)
7. Remove and cool for 5-10 minutes, then serve warm.