broccoli cheese soup

I received this recipe from a friend and mostly followed directions. Here is what I used and/or how I'd tweak it for next time. 

Ingredients:

3T butter

1 medium diced onion 

1tsp minced garlic 

2T gf flour blend 

2C milk (I used whole)

2c veg broth/chicken broth/water* See note 

1.5 pounds broccoli- diced

1C diced carrots (diced/bite size)

1tsp salt/pepper, Hungarian Paprika

1C American cheese block, cubed

1/2c sliced from block cheddar cheese (white cheddar)

*optional cubed ham, cubed chicken, Avocado

*[note] While we thought TheMike was reacting to Annato /orange coloring in cheese, it turned out he is reacting digestively to celery/celery seed/salt/coriander/cilantro/parsley (which are all part of celery family). 

As to this, I had crock pot cooked a chicken earlier this week using some seasonings *not celery*. 

I had leftover gelatin/stock from this and used it in the recipe for flavoring, and then used water.....as the chicken and veg broth I have on hand uses celery (as most will). 

Directions: 

In stock pot melt 3T butter.  

Add onion. Cook until almost translucent. Add garlic. Cook for a minute. 

Add flour and mix, stir, blend, and cook for 2 minutes. 

Add Vegetable/Chicken Broth/ *OR* water, add milk. Stir. Bring to boil. Reduce heat to simmer, and simmer for 15 minutes. 

Add chopped broccoli and carrots. Use larger pieces if you want that. Use diced/bite size pieces if you want that-or don't want to use food processor /hand held blender to blend to a smoother consistency.  

[I had used larger pieces and then removed, let cool a bit, then blended to puree. Next time i will dice broccoli and carrots to small pieces in prep.]

Cook until veggies are tender, about 15 minutes. 

Add salt, pepper, paprika (and whatever seasonings you'd like- Thyme or Marjoram would be good). 

Add cubed  or sliced cheese.  Stir to blend. 

Top with cheese or avocado if desired. 

Would be good with precooked cubed chicken or diced ham after adding broccoli and carrots - or after pureeing the veggies. 

Enjoy!   Perfect for after a snowshoe hike on overcast day! 

*Denby blue bowls are perfect contrast to first eat with the eyes. 😊 

Grilled cheese with cream cheese blend

The next recipe we decided to try was the Disney Grilled Three-Cheese Sandwich.  We have never been to any Disney, so we don't know what these are like in person. However, we can say that they were a mess to eat and not as thin as the photo showed.  After the first time, we never made them as the recipe says.  Instead, we have used parts of the recipe and adapted to make our own. I wonder if the 'artisan bread' they use is also perhaps much larger in size than the gluten free breads.  Putting two slices of cheese, and the cream cheese mixture was too much cheese --and that's saying something as I was raised in a dairy farming family, and we like our cheese! 

Steps:
We use Canyon Gluten Free Bakehouse Mountain White bread, which seems to be the first GF store bought bread that we can eat out of the bag-without toasting-or for making grilled sandwiches.

We used real butter on the outside of the bread, just enough to skim the surface.  There is enough fat in this recipe to compensate for less butter! 

On the inside of the bread we apply the mayo mix--which we use with Sir Kensington's soy free mayo, real garlic, and then add in some garlic powder as well. The recipe calls for a HUGE amount to be made, and we  reduced this down to a quarter cup of mayo and 1/4 tsp of garlic, and a couple dashes of garlic powder.  We only put this spread on one interior side of the sandwich.

Then we layer the sliced cheese--one slice only of either American or Cheddar is what we usually have on hand.

We do use the cream cheese spread, but we definitely reduce this down.  We used 2oz of cream cheese, microwave to soften (about 30 seconds), then blended in a couple Tablespoons of Gruyere and a couple Tablespoons of  Gouda. Added 1 T of heavy cream, and a pinch of salt. Mix well.  We made three sandwiches, and divided this mixture evenly. It was still too much for the finished sandwich.

In a skillet over just under medium heat, we placed the sandwiches, let cook for about three minutes or so, then flipped and covered with a lid just slightly askew. This helped to hold the heat in to melt the cheeses.

After making the first time, we learned to let the sandwich set for a few minutes before cutting. Waiting was the hard part.  The cream cheese mixture still squeezed out a bit when we ate the sandwiches, but they were delicious! 

Recipe:

Canyon Bakehouse gluten free bread
Real butter

Mayo blend--even with this reduced amount we still had left over
1/4 c mayo (sir kensington)
1/2 tsp minced garlic (we use the jar)
2 dashes of garlic powder

Cream cheese mix:
2 oz cream cheese
1 T Gruyere
1 T Gouda
Soften cream cheese, and blend well together.   We just mix by hand, but the official recipe calls for using the food processor.

1 slice of cheese for each sandwich (American, Cheddar, Pepper Jack)

Create sandwiches, grill--covering skillet to keep the heat to melt the cheeses).
Let rest a few minutes before cutting.
Enjoy!