Broccoli Cheese Soup

Béchamels (fancy name for a white sauce) are a great base for many soups  I lightened this one up a bit and added more flavor by replacing some of the milk with chicken broth. 

Broccoli Cheese Soup                                                                          Printable Recipe

1 small head broccoli

3 Tablespoons butter

1/4 cup flour

2 cups milk (I used goat milk)

1 cup chicken broth

4 ounces Velveeta or 1/2 to 3/4 cup shredded cheddar cheese

salt and pepper to taste

Steam broccoli until tender.  It will not cook any more in the soup so be sure it is how you like it.  Also keep in mind that the softer you have it the more it will break up as you stir it into the base. 

In a large pot melt the butter.

Stir in flour, heat and stir until smooth.  Cook for 1 minute.

Gradually add milk and broth, stirring constantly until thickened. I find it easier to have the liquid warmed to prevent burning on the bottom.

This is with about half of the liquid. It will be a little thinner than this in the end.

Add cheese and stir until melted.  Gently stir in broccoli.  Add salt and pepper if you like. Ladle and serve.

If you have leftover ham you can chop some up and put it in the soup too!

Grilled Flatbread

Careful, this bread is so quick and easy to make you'll find yourself making it often.  Not good if you are a carbivore like me!

Grilled Flatbread                                                                                      Printable Recipe

3/4 teaspoon active dry yeast

3/4 teaspoon  sugar

1/2 cup warm water (110 degrees)

1/2 Tablespoon olive oil

couple dashes salt

1-1/2 cups flour plus more for dusting/kneeding

optional: more olive oil and flavored salt

Add yeast and sugar to water.  Let set for 5 minutes.

Add olive oil, salt, and flour. 

Stir until completely mixed.  It is ok if it is a little wet.  You are going to add to a floured surface and kneed. This will add flour and help complete your dough.

It should take you less than 5 minutes to get a nice smooth ball.  Cover with a towel and set aside for 15 minutes to rest/rise.

Roll out or hand toss until it is as thin as you like it. The thinner it is the crispier it will be. Using a pastry brush brush on olive oil.  Sprinkle with a flavored salt if you like.  I used a rosemary salt.  Not too much or it will be overpowering.

Place oiled side down on a medium heat grill for a minute or so, turn 1/4 turn to get pretty criss cross marks.  Flip and continue to cook the other side.  It doesn't take long to cook your bread so do not step away.  A little burn adds to the flavor, a lot doesn't.  :)

You can hand tear and serve or

cut like a pizza and serve. This one I served with hot marinara sauce to dip in.

You could also use this as a base to a fresh pizza. I plan to try some of these to freeze sometime to use with my oven and stone. I'll let you know when I do!

Pin it:  http://www.pinterest.com/pin/273593746085930888/

Tomato and Goat Cheese Tart

This is a great way to use some of your fresh garden tomatoes. 

Tomato and Goat Cheese Tart

1 unbaked pie crust

4 ounces chèvre (goat cheese) (plain if using pesto otherwise chose a flavor you like or stir in your favorite fresh herb)

pesto

tomatoes

salt

Preheat oven to 350 degrees. 

Place sliced tomatoes on paper towel. Sprinkle with salt.  Allow to sit for a little bit and  the tomatoes will let loose of its juices. If you slice them thinner they will also let go of more juices. Dab with a paper towel.

I decided to go half and half on my base.  I stirred a little pesto into one half of the goat cheese.  Use as much or as little as you like.  We like pesto so I used a fair amount.

The other half I mixed in fresh chopped parsley.  We did not think it had enough flavor so using more herbs would be a good idea or just stick to pesto.

Place unbaked pie crust into your pie dish. I wanted to use my stoneware pie dish for a crisper crust.  It is a deep dish so that is why my tart looks small compared to it.

Spread goat cheese onto bottom of pie crust.

 Layer drained tomatoes.

Bake for 35 to 40 minutes or until crust is light brown and tomatoes are soft. If crust is browning too quickly, cover with a piece of aluminum foil or pie crust shield.  

Remove from oven and let set 5 to 10 minutes.  Eat warm or allow to cool and eat later.