Monday, March 14, 2011

Recipe: Cheesy Broccoli Soup & Ted Bread

Tonight I made Cheesy Broccoli Soup and Ted Bread. The soup recipe is from a cookbook called Skinny B***h in the Kitch. It really is a great cookbook, just ignore the name, haha. All of their recipes are vegan, but know that you can substitute whatever you want. Because let's face it, vegan cheese tastes like utter crap. 

-1 Tablespoon oil (I used EVVO)
-1 onion, diced
-4 cups roughly chopped broccoli florets (I used frozen)
-2 teaspoons salt (optional)
-1 teaspoon pepper
-1 1/2 cups low sodium vegetable broth
-4 cups soy, rice or almond milk
-1/4 cup arrowroot (or 5 Tbs cornstarch) dissolved in 1/4 cup cold water
-6 ounces of cheese (I used a Mexican cheese mix)

-Heat the oil in a 4-to 6-quart stockpot over medium heat
-Add the onion and cook, stirring occasionally, for about 2 minutes

-Add the broccoli, salt and pepper and cook, stirring, until onion is translucent, ~4 minutes

-Stir in the vegetable broth, increase to a boil, then reduce back to a simmer for about 10 minutes or until broccoli is tender
-Remove from heat and add 1 cup of soy/rice/almond milk
-Transfer to a blender or food processor. Puree until smooth
-Transfer back to pot, return to medium high heat and stir in remaining milk

-When soup begins to simmer, add the arrowroot/cornstarch mixture and cheese, stir until cheese melts

And let's face it, broccoli soup isn't exactly pretty and I'm not a photographer, but here is the final product!

I added more pepper, a pinch of cayenne pepper and some garlic powder and I think it gave it the little 'kick' it needed! 

For the Ted Bread: What is Ted Bread you ask? Well, it is the bread that The Grit uses for toast, their 'Smelt' sandwich, etc. Ted is one of the owners/authors of the cookbook, hence the name. 

-1 1/2 cups very warm (max 105F) water
-1 Tablespoon fast-rising dry yeast
-1 Tablespoon plus 1 teaspoon sugar/splenda
-1 1/2 teaspoons salt
-1/4 cup soybean oil
-2 3/4 cups all purpose flour
-1 1/2 cups whole wheat flour (I used 4 1/4 cups Lily White Bread Flour)

-2 options: 
-1) I am using my breadmaker because I LOVE it! Best.purchase.ever.
-2) Here are the regular directions:

-In mixing bowl, combine water, yeast, sugar and salt. 
-Stir and allow to sit 5-10 minutes
-Blend in oil, then flours
-Stir together well and kneed for at least 3 minutes in bread mixer or by hand on floured surface
-Place in bowl covered loosely with plastic wrap and allow to rise in warm place until nearly doubled in size, ~40 minutes
-Preaheat oven to 375F. 
-Grease an 8-1/2 X 4-1/2 inch (6 cup) loaf pan
-Punch down dough and form into a rounded loaf shape, gently tuck dough towards center of bottom, slightly stretching top to a smooth tightness
-Place in prepared pan and allow to rise 5 minutes in warm place
-Bake on middle oven rack for ~35 minutes until nicely browned and hollow sounding when tapped on bottom
-Cool for 10 minutes in pan; then remove bread to a wire rack to cool completely

~10 servings

I hope you enjoy these two recipes! Let me know if you have any questions! 

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