Cream of broccoli soup and Mac ‘n cheese….does it get any better?

Monica and Daria say:

Can you say yum?

Can you say it twice?

Well, that’s what you will be saying when you make these two great dishes!

The first and last soup of our celebration this month is a wonderful recipe shared with us by a great friend, Mike.  We remember tasting it for the first time several years ago and we were hooked!

It’s relatively easy but you’ll need some patience and a good blender.

Since it’s a creamed soup, you will need to purée it when all of the ingredients are done cooking. It’s so worth the extra effort….you’ll see!

First begin gathering your ingredients and then follow this recipe!

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Saute on medium heat:

1 head of celery, chopped

2 large onions, chopped (we used sweet Vidalia onions)

3 or 4 cloves of garlic, chopped

¼ cup olive oil (we used organic coconut oil)

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Add:

½ cup Uncle Ben’s White Rice (We used Jasmine rice and have also used brown rice but it takes a wee bit longer)

½ gal chicken stock (64 oz. OR 8 cups; we use unsalted stock)

Salt and pepper

Heat on medium until soft boil (about 10 minutes)

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Add:

2-3 chopped crowns of broccoli

Heat broccoli until it can be fork-pierced

 

Purée the soup in a blender. We split the batch in two and then added it back into pot!

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This soup can be served with a dollop of sour cream or grated cheddar cheese or plain.

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We love to garnish it with fresh parsley!

© 2005, Mike Hurley

 

And now…for our homemade gluten-free Mac ‘n Cheese to eat alongside the soup!

Gluten-free Mac ‘n Cheese

This recipe fills an 8“ x 8” glass baking dish with oooey, gooey goodness!

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Cook 8 oz of your favorite gf pasta according to package instructions (we love Tinkyada rice pasta and used  half of a bag of elbow macaroni).

Meanwhile, gather your other ingredients!

1 T butter

1 clove minced garlic

1 T arrowroot flour (or gf blend)

¾ cup skim milk

4 oz shredded cheddar cheese

4 oz shredded Fontina cheese

Pepper and red pepper

Gluten-free bread crumbs

Romano cheese

Directions:

On medium heat, melt the butter and add in the garlic. Sauté for 30 seconds, add in arrowroot flour and whisk to create a roux.

Now whisk in the milk. Reduce heat to low and add in the cheeses and melt (should melt really quickly!).

Combine the cheese mixture with the pasta. Add a dash of pepper. You may also add some red pepper, if you like.

Place into a small baking dish sprayed with Pam or any cooking spray.

Top with some gluten-free bread crumbs and sprinkle top with Romano cheese.

Bake at 400˚ for 20 minutes.

If you want the top of your mac ‘n cheese golden, you can place it under the broiler for a few minutes before serving….just watch it doesn’t burn!!

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© 2016, Monica & Daria of glutenfreedoubletalk  whisks

 

This is such a satisfying lunch or dinner!

The combo of these two comfort foods is the best!

Hope you try these and if you do, let us know how you like them!

Enjoy!

© 2016, Monica & Daria of glutenfreedoubletalk 

 

 

 

 

 

 

 

 

 

 

 

 

 

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