1/2 white or yellow onion chopped 1/4 cup melted butter 1/4 cup flour 2 cups half $ half (or milk) 2 cups chicken stock (or veggie) 2 large bunches of broccoli 2 carrots diced small 1/4 tsp nutmeg 8 oz sharp cheddar cheese shredded salt and pepper to taste 1 tsp garlic powder (or a tablespoon of roasted garlic mash) Break apart broccoli into small pieces. Saute onions in 1 tbsp of the butter until transparent. Make a roux with the remaining butter and flour and cook for 5 minutes stirring to keep from burning, if it burns you have to throw it out and start over or it will taste acrid and gross. Add the half & half, stirring constantly, then the chicken stock while still stirring. Simmer for 25 minutes. Add the veggies in and cook on low for another 25 minutes. If you wish to have a smooth soup puree now then return to heat, otherwise salt pepper and garlic to taste |
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![]() 12 oz bag shredded Brussels sprouts 1 carrot shredded 1 shallot or 1/2 small red onion thinly sliced 2 tbsp oil (olive oil or w/e u have, i actually used sunflower oil) 2 tbsp vinegar (preferably red wine vinegar but again, use what you have) 1 tsp minced garlic salt and pepper to taste. Mix it all together and let sit in the fridge for a few hours mixing it every so often. ![]() For a single batch 1/2 cup pb, 1 cup old fashioned rolled oats 1 tsp vanilla 1/2 cup shredded coconut 1/2 cup toasted flax seed (omit if you don't have or cant find), 1/2 cup chocolate chips (or w/e chips you want in there) 1/3 cup honey mix it all together really really well. chill in the fridge for at least an hour, better if overnight. roll into about 1-2 tbsp sized balls and keep in the fridge or freezer. |
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