Potato Broccoli Cheese Soup

I was hosting a dinner for my brother, his girlfriend and another friend on a cold November night and could not think of what to cook. Just a few short days after Thanksgiving and my brother was still craving mashed potatoes! I was mashed-potatoes-out but thought that maybe making a soup would be a good idea...I WAS RIGHT! First time attempting to make a potato soup and it will definitely not be my last! We paired the soup with some fancy grilled paninis and a yummy wine and the night was a success!

Of course I kinda skimmed another recipe I had in a book but made it my own which is what you see below! Super easy & my favorite, a one pot meal! Enjoy!

POTATO BROCCOLI & CHEESE SOUP

Ingredients:

• 1 small onion, chopped
• 3 celery stocks, chopped finely
• 2lbs of potatoes - I used small gold potatoes, skinned and chopped
• 3 cups of stock - I use veggie
• 1 cup of water
• 2 cups of half and half
• 2-3 cups of broccoli - I used frozen broccoli
• 1 cup of chedder cheese, shredded
• salt & pepper - I also add a handful of Rosemary. Rosemary and potatoes are heavenly! 
• green onion,  chopped, optional

Directions:

1. In a large pot, saute the onions and celery until clear.
2. Add potatoes, stock, water, and half and half. Bring to a boil and then reduce heat to low-medium and let simmer for 10-15 minutes.
3. While the potatoes are simmering, pour broccoli into a microwave safe dish, add 3 teaspoons of water, cover with plastic wrap and heat for 3 minutes and drain the water.
4. Once potatoes become softer, add the broccoli, slightly mash. They will still be very clumpy, you will be blending them so they don't need to be completely mashed.
5. Transfer the soup into a blender or use a handblender in the pot to blend the soup to your favored consistancy. I like mostly blended but a few chunks of potato.
6. Transfer the soup back into the pot and/or continue to simmer for 10 more minutes while adding the cheese until melted.
7. Add the spices to your liking. I add some chopped green onions as well and enjoy!!

 

Quinoa Stuffed Italian Peppers

I love red peppers & fortunately they are so good for you! They are rich in vitamins (A, C, and K) which help prevent cell damage, cancer, diseases related to aging and they support immune function. They are also known to reduce inflammation found in arthritis and asthma and promotes proper blood clotting, and strengthens bones! I could go on & on. AND they taste great! They are crunchy, full of flavor and can brighten up any dish. Best part about them, they are low calorie! About a 1/2 cup of bell pepper (sliced) is only 12 calories.

One of my favorite things to do with a red pepper is stuff it. I have tried many different variations of the stuffed pepper but this recipe is my all time favorite. And don't worry -- I'll share the rest in time. --This is also a recipe I put under the "whatever's in your fridge" category since you can throw in pretty much any veggie you have. 

Quinoa Stuffed Italian Peppers:

•  No-Stick cooking spray
• 4 medium-sized green, red (or orange bell peppers)
• 2 tablespoons EVOO
• 1 medium onion, peeled and diced
• 2 tablespoons minced garlic
• 1 cup cooked quinoa
• 3/4 cup marinara sauce
• 1 cup shredded cheddar cheese, divided
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Veggies:
• 1 cup diced tomatoes (2-4 tomatoes)
• 1 diced zucchini
• 3 stalks diced celery
• 1/2 diced carrots
• Optional:
• 1/4 - 1/2 cup spicy pepper (jalapeno, Anaheim, habenero)
• Any other veggies you have in your fridge!

1. HEAT oven to 375ºF. Lightly coat a 13 x 9 x 2-inch baking pan with no-stick cooking spray
2. Cut tops off peppers. Remove and discard seeds and ribs. Place peppers in prepared pan.
3. HEAT oil in medium skillet over medium-high heat. Add onion and garlic, sauteing 3 minutes or until onions are translucent. Add quinoa and cook as instructed by package.
4. Combine quinoa mixture with spaghetti sauce, 1/2 cup cheese, salt and pepper and the diced veggies.
5. Divide mixture evenly into prepared peppers. Cover with aluminum foil.
6. BAKE 40 to 50 minutes or until peppers are tender when pierced with tip of paring knife and filling is heated through.
7. Remove from oven (do not discard foil). Top each pepper with 2 tablespoons of remaining cheese; replace foil and let stand just until cheese is melted.
8. Serve & Enjoy!