Broccoli Cheese Soup

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This is a quick, light and brothy broccoli cheese soup.

1.5 lbs Broccoli
10 oz Shallot or Yellow Onion, Diced
1 Large Carrot, grated
2 Tbs Butter
6-8 Cups Homemade Chicken Broth**
4 oz Cream Cheese*
1 Cup Cheddar, Shredded*
Salt and Pepper to taste

In a large saucepan, melt butter and cook onion for 5 min until translucent. Pour in the stock and bring to a boil. Meanwhile, Separate the broccoli florets from the stems. Roughly chop the stems and add to the pot. Simmer for 3 minutes and then lightly puree with immersion blender (you can also just chop it really small and add it in at the same time as the florets). Add in the broccoli florets and carrots and cook for 3 more minutes. Remove from heat and add in cream cheese, stir until dissolved. Place the pot back on the burner over low heat and add in the cheddar, stirring until completely melted. Do not let the soup boil after the cheese has been added. Season with salt and pepper. Serve hot.

**I really encourage using homemade broth for this soup as canned or boxed isn’t as strongly flavoured. If you don’t have homemade, I recommend using some Better Than Bouillon. I’ve seen it at Target, Safeway, Sprouts, and Whole Foods.

*If you like your soup really cheesy, just add more cheese until it reaches your desired consistency.

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Mrs. Kupe’s Butternut Squash Soup

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Ingredients

1 Large (about 3lbs) Butternut Squash OR 45oz Canned Pure Butternut Squash Puree
3-4 Cups Homemade Chicken Stock
1/2 Large Onion, small dice
1/4 Cup Butter
2-3 Leaves Fresh Sage, torn, OR 1/2 tsp Ground Sage
Salt and pepper to taste

Directions

To make the Butternut Squash Puree (If using canned, you can skip this):

Heat the oven to 400 degrees F.

Slice the squash in half from top to bottom. Scoop out the seeds and fiber with a large metal spoon. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the squash, 30 to 45 minutes. Test in several places to ensure doneness.

Remove the half sheet pan to a cooling rack and cool the squash for 1 hour. Using a large spoon, remove the roasted flesh of the squash from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes.

To make the Soup:

In a medium dutch oven, melt the butter and saute the onion until translucent and just beginning to caramelize. Add the spices, 3 cups of stock, and butternut puree. Simmer for an hour, adding more stock if needed. Puree the soup with an immersion blender to make a smooth, velvety texture. Serve hot with a drizzle of cream.

Mrs. Kupe’s Italian Sausage Stuffed Mushrooms

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Ingredients

1 lb Cremini or White Button Mushrooms, cleaned
4 oz Mild Italian Sausage
6 oz Cream Cheese, softened
Fistfull Shredded Mozzarella
Salt and Pepper to taste

Directions

Preheat oven to 450
In a large skillet, brown the sausage, while that’s cooking, pop the stems out of the mushrooms. Once the sausage is cooked, scoop it out and place on a paper towel to drain, but don’t drain the fat from the pan. Mix up the cheeses and sausage and season. Place mushrooms caps in the pan that you just cooked the sausage in, making sure they’re evenly spaced, and fill each one with the cheese mixture. Place on the middle rack in the oven and cook for 15 min or until cheese starts to brown. Serve hot.

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Mrs. Kupe’s Loaded Cauliflower Soup

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Ingredients

1 Large Head Cauliflower, chopped
2 Large Shallots, diced
2 carrots, diced
1 large rib celery, diced
3 Tbs butter
5-6 slices bacon
1 quart homemade chicken stock
1/2 cup sour cream
4 scallions, greens only, thinly sliced
cheddar cheese to garnish
salt and pepper to taste

Directions
In a large dutch oven, cook bacon. Once fully cooked, remove to paper towel. Drain the bacon grease from the pot (Save it in a jar for cooking with later!). Melt butter and add the onion to the pot, cook 5 min until translucent. Add the carrots and celery and cook a few minutes longer. Pour in the stock and cauliflower. Bring to a boil, then reduce to a simmer and cook for about 30 min, until the vegetables are soft. Remove from heat.

Using an immersion blender, puree the mixture until completely smooth. Stir in sour cream, half the scallions, and half the crumbled bacon. Season with salt and pepper to taste. Ladle into bowls and top with remaining cheddar, bacon, and scallions.

Lady Kupe’s Beef Stew

2lbs stew meat, cubed
6 slices bacon, cooked and crumbled, fat reserved
1 medium onion, small dice
1 cup celery, small dice
1 large carrot, small dice
1 cup butternut squash, medium dice
12oz yukon gold potatos, medium dice
1 8oz package sliced mushrooms
1 6oz can tomato paste
2 quarts chicken stock
Salt and pepper to taste

Season the meat with salt and pepper. Place bacon grease in a medium sized dutch oven and brown the meat in small batches. Set meat aside when done. Cook the mushrooms, remove and reserve until the end. Add the onion, celery, and carrots to the pan, cook, stirring occasionally, until soft. Stir in the tomato paste. Pour in the chicken stock and add the stew meat and bacon to the pot. Add the potato and butternut squash and stir to combine everything. Simmer the stew for 5 hours until the sauce thickens. Taste and season with salt and pepper as needed. Just before serving, stir in the mushrooms.

Mrs. Kupe’s Asian Chicken Noodle Soup

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2tbs butter
5 Scallions, sliced on the bias, separate greens from whites
2 cloves garlic, slivered
2 carrots, julienned
2 stalks celery, julienned
4 oz Shiitake Mushrooms, stems removed and caps sliced
3 chicken breasts, diced.
8 cups homemade chicken stock
2 eggs, beaten
1 pkg Kelp Noodles ( I use Sea Tangle noodles, but, you could sub shiratake noodles.)

Rinse noodles and set aside.

Melt butter in a large saucepan over medium heat. Season chicken with salt and pepper and cook. Add garlic and cook a couple minutes until fragrant. Add carrots, celery, scallion whites, and mushrooms and cook a few minutes longer. Pour in stock, bring to a simmer, and then slowly pour the beaten eggs in while stirring. Add the noodles to the pot and let gently simmer over low heat for a few minutes, until noodles soften. Ladle into bowls and top with sliced scallion greens.

Also good with a little chili paste (or sriracha if you don’t mind a bit of sugar). 

Baked Cauliflower Mash with Pancetta and Shallots

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1 large head cauliflower
1 large shallot, diced
8oz pancetta, diced
4oz cream cheese
2oz butter
2 cups mozzarella
salt and pepper

Preheat oven to 350.

In a small cast iron pan, brown the pancetta. Add the shallot to the pan and cook until it begins to caramelize. Deglaze with a few tablespoons of water.

Meanwhile, roughly chop the cauliflower and place in a large sauce pan. Cover with water and add a teaspoon of salt. Bring to a boil and cook until fork tender. Strain and put in a food processor with cream cheese and butter. Blend until the cauliflower is completely smooth. Add one cup of the mozzarella and pulse a few more times. Stir in pancetta and shallots. Add salt and pepper to taste. Scrape into 8×8 baking dish and top with the remaining cup of mozzarella. Bake for 30 min, or until the cheese starts to brown and bubble. Serve hot.

Creamy Poblano Chicken with Mushrooms

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4 chicken breasts
8oz sliced bella mushrooms
1 large poblano pepper
1 bunch scallions, sliced
3 cloves garlic, slivered
4 oz cream cheese
1 cup sour cream
1 cup shredded mozzarella
pinch cayenne
pinch paprika
Butter
 
Melt butter in large (~12in) cast iron pan. Season chicken breasts with salt and pepper. Brown chicken in butter and remove from pan to cutting board. 
 
Add mushrooms to pan, sprinkle with salt and pepper, and let brown.
 
Meanwhile, place poblano under broiler and lightly char the skin. Remove and slice, discarding the seeds. Add poblano, scallions, and garlic to the pan with the mushrooms. Let cook 10 min, until soft and caramelized. 
 
Deglaze the pan with 1/4c water. Add Sour cream and cream cheese, stir until melted. Sprinkle in cayenne and paprika, taste and add more if needed.
 
Cut chicken breasts into 1 inch cubes and add back to pan. Stir to combine everything. At this point, you can either spoon into ramekins or leave it in the pan if it’s oven safe. Sprinkle mozzarella on top and place under broiler until brown and bubbly. Serve hot. 

Lemon Cheesecake

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Crust:

2tbs melted butter
1 cup finely ground almond meal

Filling:

3 8oz packages cream cheese
1 1/4 cups sour cream
3/4 cup Truvia granules
1 tablespoon vanilla extract
2 eggs
3 yolks
1/3 cup heavy cream
Zest of 1-2 large lemons, depending on how strong you want the lemon flavour

Directions

Preheat oven to 300 degrees F. Brush some melted butter around the inside of a springform pan.

In a small bowl, combine 2 Tbs melted butter and 1 cup of almond meal. Press the mixture into the bottom of a springform pan using your hands to evenly cover the bottom. Place the crust in the oven and bake for 10 minutes or until lightly golden around the edges. Remove and cool completely.

In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and truvia and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Add the lemon zest. Once completely combined, pour into the cooled crust.

Lower oven temperature to 250 degrees F. Fill a metal 9×13 pan full of water and place it on the bottom rack of the oven. Place cheesecake on the middle rack in the oven for 1.5 hours. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake and place in the refrigerator for 6 hours to completely cool before serving.

To slice, run your knife under hot water and wipe dry each time you make a pass through the cake.

*Recipe adapted from Alton Brown’s cheesecake recipe*

Low Carb Dark Chocolate Cake with Chocolate Cream Cheese Buttercream Frosting

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Perfectly moist dark chocolate cake. For the chocolate chunks, I use Lily’s (From Whole Foods) because they’re sweetened with
Stevia, but any other sugar free or dark chocolate will work. The frosting is sweetened with chicory because it’s a very fine
powder, similar to confectioner’s sugar. I’m not sure how the consistency will turn out with a different sweetener, but if you try it out, let me know in the comments! **Update** I’ve reworked the recipe a bit to make it super moist and added a recipe for dark chocolate ganache as an alternative to the frosting.

3/4 cup (84g) coconut flour, sifted
1/2 cup (60g) almond flour
1/2 cup (53g) unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
7 eggs
1 cup butter, room temperature
4 oz cream cheese, room temperature
2/3 cup Truvia (or sweetener of your choice)
1 tablespoon vanilla extract
1 teaspoon coffee extract (If you have it)
6oz Lily’s Dark Chocolate, chopped, or dark chocolate chips

Preheat oven to 350°

Butter a 9 inch spring form cake pan.

In a small bowl, combine coconut flour, almond flour, cocoa, salt and baking soda. Set aside.

In a large bowl, blend, butter, cream cheese, Truvia, eggs, and vanilla

Add dry ingredients into the large bowl and continue to blend until everything is completely incorporated, stir in chocolate chips.

The batter will be very thick, that’s normal.

Pour batter into pan and use a spatula to spread out evenly. Bake for 35-45 minutes, until cake tester inserted in the middle of the cake comes out clean.

Remove from oven, allow to cool, then remove from pan.

Chocolate Cream Cheese Icing

8oz Cream cheese, room temperature
4oz Butter, room temperature
1/4 Cup Chicory Root Powder (I use Just Like Sugar)
1/4 Cup Unsweetened Cocoa Powder
1 tbs vanilla
2-4 tbs heavy cream

In a large bowl of a stand mixer beat cream cheese and butter until fluffy. Add chicory root powder and vanilla and mix until
incorporated. Add enough heavy cream until it reaches a light fluffy consistency.

**Alternative Ganache Recipe**

4 oz Unsweetened Chocolate, chopped
4 oz Heavy Cream
1/4 Cup Truvia
1 tsp vanilla
1 tsp coffee extract (If you have it)

Place chopped chocolate in a medium bowl and set aside.

In a small sauce pan set over medium heat, combine cream, truvia, and extracts and stir until Truvia has completely dissolved. Bring cream mixture just to a boil. Remove from heat and pour over the prepared chocolate. Allow to sit for a minute before stirring until the mixture cools and looks smooth. Spread over cooled cake.

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