Broccoli Cheddar Soup

3 cups broccoli florets, chopped

4 cups chicken broth

1 cup matchstick carrots

1/2 onion, diced

2 cloves of garlic, minced

4 Tbsp butter

4 Tbsp flour

1 cup heavy cream

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp nutmeg

1/4 tsp cayenne pepper

1/2 tsp salt

1/4 tsp black pepper

In a medium pot place the chicken broth, broccoli, diced onions, minced garlic and carrots. Bring to a boil and let boil stirring occasionally until veggies are tender about 7 minutes.

In a medium stock pot place butter and flour, whisking constantly on medium heat until butter is melted with flour (your roux).  Remove from heat and slowly pour your broccoli mixture into your butter/flour roux, mix well. Slowly add your heavy cream, place pot back on the stove on low, uncovered and let simmer. Once it has begun to simmer add your garlic and onion powder, nutmeg, cayenne and salt and pepper. stir till combined. While stirring constantly add your cheese.

Simmer on Low/Med for about 7 minutes stirring occasionally. Serve your soup with a little cheese sprinkled on top and a side of crackers and ENJOY.


Broccoli Beef


2 Crown of broccoli cut into florets

2/3 cups soy sauce

1/2 cup chicken broth

1/4 cup honey

2 Tbsp rice vinegar

2 Tbsp brown sugar

1 Tbsp sesame oil

2 Tbsp cornstarch

1 tsp fresh ginger, minced fine

1/4 cup water

2 Tbsp veggie oil

2 lbs flank steak, thinly sliced

3 cloves garlic, minced

First, start by steaming your broccoli in about 1 inch of water for 7 minutes or so and set aside.

In a bowl whisk together soy sauce, broth, honey, vinegar, brown sugar, sesame oil, cornstarch,  and water set aside.

Heat oil in a large skillet over medium high heat. Add Flank steak and cook for about 3-4 minutes, until browned. Stir in steamed broccoli and garlic, stir fry for about 2 minutes. Add sauce mixture and let simmer and thicken about 3-5 minutes. Make some white rice to serve it over or noodles and ENJOY!! ­čÖé