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broccoli and cheddar soup

September 19, 2016 By Fareen 5 Comments

On a recent trip to Vegas, while waiting for our flight back, I enjoyed some broccoli and cheddar soup. It had been a long time since I had that type of soup and I thoroughly enjoyed every bite. I have stayed away from making too many cheesy things since it can’t be enjoyed by all of us but lately there are some great lactose-free cheese options. Since broccoli is one of the vegetables that my kids will actually eat, I thought this was something I really wanted to try at home.

I made this soup last month and it was a keeper. The cheesy broth with chunks of broccoli was tasty and comforting. This paired deliciously with the homemade cheddar crackers – there’s no such thing as too much cheese, right? This will definitely be keeping us warm during those cold days of Fall and Winter.

I’m happy to be participating in the Canadian Food Creatives Autumn Soup Collaboration. Thanks so much to Diana for hosting! Check out all the fabulous recipes and see this recipe below.

Roasted Chicken Minestrone Soup by My Kitchen Love
Lighter Potato Leek Soup by Fuchsia Freezer
Roasted Red Pepper and Tomato Soup by 365 Days of Easy Recipes
Cream of Spinach Soup by I Say Nomato
Miso Noodle Soup by The Refreshanista
Chipotle Sweet Potato Soup with Polenta Croutons by Flavour and Savour
Creamy Carrot Orange Soup with Cashews by Making Healthy Choices
Roasted Butternut Squash Ginger Pear Soup by She Loves Biscotti

Broccoli and Cheddar Soup

Oil or butter
1 small onion, chopped
1/4 cup flour
2 cups milk
2 cups broth
1 small broccoli, chopped
2 1/2 cups Cheddar cheese
salt
pepper

In a pot, heat some oil and saute the onion until translucent. Add some more oil or butter and cook the flour. Whisk the milk into the flour, then the broth, stirring constantly to make sure there are no lumps. Let the broth mixture cook for ten minutes. Add the broccoli and cook until the florets until tender. Stir in the cheese and season with salt and pepper. Serve with crackers or bread.

Filed Under: foodmamma Tagged With: collaboration, soup, vegetarian

beef and mushroom lettuce wraps

July 18, 2016 By Fareen 1 Comment

It’s been a year since we have moved into our new place and this year, I was determined to have a garden. Hubby built me a box and we thought we would try our hand at growing our own food. What started out as a couple things ended up into a dozen. We planted kale, butter lettuce, tomatoes, herbs, zucchini, onions, carrots and fruit. We were thrilled when we started to see things grow and our sparse box turned into a lush garden.

There’s nothing like eating from your own garden. It’s fresh and so rewarding to be eating something to you have grown yourself. The butter lettuce has been a big success, the leaves growing big and full. There’s only so much salad you can eat though and so we have been using the lettuce as wraps.

These beef and mushroom wraps were a hit, with no leftovers. Adding the Korean pepper sauce, Gochujang, made Q happy since he can’t seem to get enough of it. The beef fulfilled everyone’s protein requirement and wrapping it in lettuce made us feel so great, eating a filling and healthy meal.

I’m happy to be participating in another Canadian Food Creatives Collaboration. This month’s theme is Fresh from the Garden and is hosted by Cassie of Crumb Kitchen.  Check out all the fresh recipes and see this recipe below.

Beef and Mushroom Lettuce Wraps by Food Mamma
Caramelized Peaches with Coconut Whipped Cream and Crumble by Crumb Kitchen
Easy Sheet Pan Oven-Roasted Root Vegetables by She Loves Biscotti
Grilled Zucchini Greek Salad by Making Healthy Choices
Mexican Bean Salsa by 365 Days of Easy Recipes
Potatoes with Green Onion and Dill by Homemade & Yummy
Roasted Beet Chocolate Brownies by Tiny Sweet Tooth
Roasted Veggie Bocconcini Pasta Salad by Sugarlovespices
Strawberry Mint Chickpea Salad by Healthy Life Redesign

Beef and Mushroom Lettuce Wraps

1 lb ground beef
200 grams white mushrooms, chopped
2 cloves garlic, minced
1/2 cup hoisin sauce
2 TB gochujang
2 green onions, sliced
butter lettuce
green onions

Cook the ground beef and mushrooms until the mushrooms are tender and the ground beef is cooked. Add the garlic and the sauces and let cook for ten minutes.  Finish with the green onions.

Wrap the beef mixture in the lettuce, top with more green onions and serve with hoisin sauce and Sriracha.

Filed Under: foodmamma Tagged With: beef, collaboration, garden, mushrooms

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Hello!

My name is Fareen and I'm so happy you stopped by! This blog is about my favourite things - family, food and travel. Here you will find adventures with hubby, my two boys and my great big family. There is food (lots of food!), as much travel as we can squeeze in and just life in general.

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