Month: November 2013

Fall Baking – Pumpkin Bread

Fall Baking – Pumpkin Bread

I’ve made many pumpkin bread recipes over the years and this is by far my favorite.  There is a very strange addition of water at the end of mixing… but it works for some reason.  You could probably use orange juice or another juice, but […]

Spinach & Feta Quinoa

Spinach & Feta Quinoa

For years I’ve been creating dishes when my fridge has veggies on the cusp of going bad… This is one of those such dishes.  I recently bought a giant container of organic spinach and two of organic arugula. I clearly have a weakness for sale […]

Broccoli Soup: Improved

Broccoli Soup: Improved

I’ve been making plain ole Broccoli Soup for years, but I’ve made a recent discovery. Quinoa added to pureed soups = heavenly texture.  Really.  I’m not exaggerating.  I had planned on adding the cooked quinoa and pureeing it to to add richness and thicken the soup.  However, before pureeing again, I took a bite and realized that the quinoa gave it a fantastic texture.  The individual grains pop in you mouth.

It’s like a party – In.your.mouth.  And it’s broccoli.  Who would have thought?   Served with some cornbread… it’s a hearty dinner.


Broccoli and Quinoa Soup Recipe

1 lb broccoli
1 tbsp olive oil
1 tbsp butter
1 medium onion, chopped small
3 stalks celery, chopped small
3 cloves garlic, smashed and rough chop
4 c low sodium vegetable (or chicken stock)
1/2 tsp dried oregano
1/2 tsp dried thyme
1 tsp basil, chopped
1/2 c shredded sharp cheddar cheese
1 c quinoa (cooked per package instructions)

1. Cut the broccoli florets into 2 inch pieces. Peel the stalk well and cut into 1 inch pieces.

2. Heat olive oil and butter in a heavy bottom pot over medium heat. Add the onion and celery and saute for about 5 minutes, until translucent. Add the garlic and continue to cook, stirring often for another 2 minutes.

3. Carefully pour the vegetable (or chicken) stock in and bring to a simmer over medium high heat. Season with salt and pepper and add the dried oregano and thyme. Add the broccoli stalk, lower heat to medium low, and simmer for 5 minutes. Add the florets and simmer for another 5-10 minutes, until florets are tender. If you’re feeling fancy, remove 1-2 florets to garnish the finished soup and set aside.

4. Remove from heat and very carefully, puree the hot soup, preferably with an immersion blender. If you do not have an immersion blender, use a regular blender, but only fill 1/2 way, and do not seal the top when pureeing. Instead, cover with several layers of kitchen towels. Otherwise, you will spew hot soup around the kitchen! After the soup is smooth, add the basil and shredded cheese and puree again to incorporate the basil into the soup.

5. Add the cooked quinoa and stir well. Taste and add more salt and pepper if needed.

Note: Delicious served with a generous dollop of greek yogurt.