Broccoli-Cauliflower Soup – Home Baked Memories
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Kathy, from Home Baked Memories, was kind enough to share her delicious recipe for Broccoli-Cauliflower Soup. I have tried this soup recipe myself and have to admit that it hit the spot on a chilly winter day!
My family will all be here this weekend and this Broccoli Cauliflower Soup recipe is my favorite “go to” for a crowd! The Spike seasoning makes this soup taste wonderfully new to your taste buds and helps to keep down the salt! Even children love this soup!
INGREDIENTS
1 chopped onion
1 bunch broccoli, cut up into bite sized pieces
1 bunch cauliflower, cut up into bite sized pieces
1-2 tbsp all purpose SPIKE (original)
1 cup butter
1 cup flour
¼ tsp pepper
8 cups milk
2 cups medium cheddar cheese, shredded
INSTRUCTIONS
Cook onion, broccoli and cauliflower until tender and sprinkle with SPIKE (I use 2-3 TBSP). While vegetables are cooking make the soup part. In a large saucepan, melt butter and mix with flour and pepper (no salt because of the SPIKE). Add milk slowly and stir constantly until thickened. Add cheese. Empty water from broccoli and pour mixture into soup. You could also put the Spike in with the sauce as you make it rather than the veggies.
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I would like to thank Kathy for sharing her Broccoli-Cauliflower Soup. Make sure to try it for yourself – you will be glad you did. Please visit her blog, Home Baked Memories, for more great recipes like this one.
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Roasted Broccoli with Sesame and Soy
Ingredients
1 lb. fresh broccoli florets (see trimming instructions)
1 1/2 T olive oil
1 T soy sauce
1 tsp. sesame oil
1 T sesame seeds, toasted
Preheat oven to 450 F (or use 475 and shorten the cooking time slightly.)
Trimming Instructions:
You can trim broccoli stems and roast them with the florets; peel and cut into 1/4 inch thick pieces if you’re cooking the stems. I saved the stems to cook separately.
Directions
Cut broccoli into pieces about 2 inches long. Then cut through stems just to where florets start, and break apart so broccoli is in same-sized pieces. (This method of cutting through the stems and then breaking the broccoli apart also eliminates the mess when you cut broccoli and small bits fall off.)
Place broccoli in plastic mixing bowl and toss well with olive oil, soy sauce, and sesame oil. Arrange in single layer on baking sheet and roast 10 minutes. After 10 minutes, stir and continue roasting 5 minutes more, or until broccoli is tender-crisp and slightly browned on the edges.
While broccoli roasts, toast sesame seeds in a dry pan over very high heat for 30-60 seconds. When broccoli is done, put it back into plastic bowl, dump in sesame seeds, and toss again. Serve hot.
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Chicken and Broccoli Stir Fry
Game Plan: 
Marinate the chicken while you prepare the rest of the ingredients
1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Garnish: toasted sesame seeds, optional
Serving suggestion: Jasmine rice
In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes.
Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary.
Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
Notes: The garlic and ginger can be chopped together in a minichopper to save time.
Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.
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Vegetable Stir Fry
2 tablespoons canola oil
1 tablespoon Mrs. Dash Original Blend
2 medium carrots, thinly sliced diagonally
2 cups broccoli florets
2 cups fresh, sliced mushrooms
6 ounces snow peas
1 small tomato, cut into wedges
1 small white onion
1 tablespoon red wine vinegar
1 clove fresh garlic
Heat oil and Mrs. Dash Original Blend over high heat. Add carrots and broccoli, cook for 2 minutes stirring constantly. Add mushrooms and snow peas, and onion, then cook for 2 more minutes. Add tomato wedges, red wine vinegar and garlic, stir for another minute or until vegetables are tender-crisp.
**You may add or substitute whatever vegetables you like; other good vegetables to add would be bell peppers, zucchini, eggplant or bok choy. You could add your favorite noodles as well. You could get very creative with this simple yet delicious stir fry.
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