Main Courses

Broccoli Cheese Soup

When it is cold (and it is); When you are hungry (and you are) – I grab for a bowl of soup. I realize that soup can be a little bit of a tough sell to the general public, but broccoli cheese soup is something that everyone likes. Plus, this comes together quick and is full of broccoli!

Broccoli Cheese Soup

2 tablespoons olive oil

1 onion, diced

1 1/2 pounds broccoli

1 small red-skinned potato

6 cups chicken stock

2 cups shredded Gouda cheese

1 teaspoon salt

2 teaspoons pepper

Prepare your broccoli. Chop the florets from the stem, and peel and chop the stem. Arrange your broccoli pieces in a bowl and toss with 1 tablespoon of the oil. Roast the broccoli for five minutes at 425. After 5 minutes, toss the broccoli on the sheet pan and roast another five minutes.

Sweat the onion in the remaining oil. Add the potato and the broccoli and add the stock. Simmer until the broccoli and the potato are fork tender. Blend the soup with a hand blender until smooth. Add the salt and pepper and the cheese. Heat until the cheese is melted.

Appetizers, Sides, Snacks

Brazilian Cheese Bread

Sometimes you need to sit down with a plate of cheese bread and contemplate the universe. Or, you know, if you were so inclined, sit down with a plate of cheese bread and just contemplate the wonders of cheese bread while watching Outlander. This is easy, you blend these babies and bake. Open the oven just a few minutes later, and you have gooey, chewy, cheese, delicious cheese bread. As a word of warning, you absolutely must eat these hot. Enjoy.

cheese bread

Brazilian Cheese Bread

1 egg

1/4 cup olive oil

2/3 cup milk (whole milk, don’t skimp on me here)

1 1/2 cup tapioca flour

3/4 teaspoon salt

1/2 cup packed shredded cheddar cheese

Preheat your over to 400 degrees. Grease a mini-muffin tin with oil.

In a blender, blend the egg, olive oil, milk, flour and salt until well combined. Add the cheese and blend for fifteen seconds, only until the cheese is in small bits all through the batter.

Fill the wells in the muffin tin about two-thirds full.

Bake the cheese bread for fifteen to twenty minutes, until golden brown.

Remove from the tins and let cool for a few minutes before devouring.

Eat quickly, then make the next batch that you know that you were going to make anyway.

Main Courses

Tortilla and Black Bean Casserole

This easy casserole is a perfect weeknight dinner when you need to satisfy your tex-mex craving.

tortilla and black bean casserole

Tortilla and Black Bean Casserole

1 onion, chopped

1 red or yellow pepper, chopped

1 14 1/2 oz can petite diced tomatoes

1 cup salsa (pick one that is sauce-y, not a chunky salsa)

2 15 oz cans black beans

12 six inch corn tortillas

2 cloves garlic, minced

2 1/2 teaspoons cumin

2 cups Mexican blend shredded cheese

Saute the onions, bell pepper, tomatoes, garlic, cumin, and salsa for about fifteen minutes, or until soft. Mix in the beans.

Arrange one-half of the bean mixture in the bottom of a baking dish. Top with half of the tortillas, and one cup of the cheese. Repeat, ending with the cheese.

Bake at 350 degrees for 35 minutes.

Main Courses

Hot Dish

This is one of the dishes that I grew up eating on weekday nights. I remember that I liked the casserole, but I especially likes the black olives that lurked in the tomato sauce and ground beef. I’ve made this version with venison, but you could easily substitute ground beef in this recipe. This is a very kid-friendly dish, or just the thing to make for dinner if you want to feel like a kid again.

Hot dish

Hot dish

Hot dish

1 1/2 lbs ground venison

2 yellow onions, chopped

2 3.5oz cans black olives, drained

3 cups shredded cheddar cheese

2 12oz jars chili sauce

1 14.5oz can diced tomatoes

1 teaspoon salt

1 teaspoon chipotle powder (optional – only if you like extra spice)

1 teaspoon ground cumin

8 oz gluten-free elbow macaroni

2 tablespoons grapeseed oil

Brown the venison in one tablespoon grapeseed oil in a pan and remove to a large bowl. Saute the onions in the remaining oil and remove to the same large bowl.

Mix the olives, the chili sauce, the diced tomatoes, two cups of cheese, the salt and the spices into the meat and onions.

Cook the macaroni according to the directions, drain and mix into the meat mixture. Pour into a large baking dish and sprinkle with the remaining cheese.

Bake at 375 for 30 minutes.

Salad, Sides, Snacks

Raw Corn Slaw

Corn is such a fascinating food. If you think about how it became the food that we eat today, it takes you back to when our ancestors self-selected bigger and bigger grains of the grass-like teosinte from the fields until it became the giant ears that we shuck on the back porch before dinner. We have used it in ceremonies. We use it to make spirits. We distill it into an alcohol to power our cars. We most likely ate it at the first Thanksgiving. We are a corn people.

I wanted to have a fresh corn salad to enjoy on these hot summer days. We ate this salad spooned into avocados, but I suspect that this would be great on a taco or spooned on top of grilled chicken or steak.

Raw corn salad.

Raw corn slaw.

Raw corn slaw

Six ears corn

1/2 cup mayonnaise

2/3 cup Parmesan cheese, shredded

two limes, juiced

1/4 teaspoon paprika

1/8 teaspoon cayenne

salt and pepper

Remove the corn kernels from the cobs. As previously described in this ice cream recipe, I have found that chopping the corn cobs in half first makes the whole process easier. Put the corn kernels in a large bowl. In a separate bowl, mix the remaining ingredients in a small bowl and whisk to combine. Pour the mayonnaise mixture over the corn and fold to combine.