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A healthy, yet cheesy idea.

The other day while shopping for groceries, I had the idea to bake some vegetables with some cheese, similar to a casserole yet sans noodles. I knew what characters I’d cast, just not the exact script for this dish.

I googled broccoli casserole. Among several recipes, I found one that matched my idea of what I had in mind to do – put me on the right path. Broccoli Cheese Casserole from ‘add a pinch.com’, I simply used this recipe as a guide. I made it for our lunch today. Warm, cheesy goodness and healthy too.

In addition to the broccoli, I chopped and sauteed onion, celery, carrots and near the end added some chopped kale. I seasoned the veggies to our taste – a small amount of red chili flakes, salt and pepper. I let the saute rest on low heat while I made the cheese sauce according to the recipe (yummy). Then I spooned a layer of veggies in my pan, then a a layer of shredded cheese and the rest of the veggies. Now, for the cheese sauce. I topped it off with another layer of shredded cheese and some crushed buttery crackers.

I baked the casserole at 350 for 40 minutes. Makes a great side dish or a light meal.
And…. I just thought about another ingredient…. BACON… yes, this would be good with bacon. 🙂

sauteed veggies: broccoli, onions, carrots and celery. kale was added just before

sauteed veggies: broccoli, onions, carrots and celery. kale was added just before layering the casserole

making the cheese sauce

making the cheese sauce

ready to chop the fresh kale and add to the other veggies

ready to chop the fresh kale and add to the other veggies

first layer of veggies and cheese

first layer of veggies and cheese

behold... the cheese sauce

behold… the cheese sauce

top with more shredded cheese

top with more shredded cheese

cracker crumbs for a crunchy top

cracker crumbs for a crunchy top

turned out better than I had imagined... look at the bubbly cheesy goodness surrounding the healthy veggies

turned out better than I had imagined… look at the bubbly cheesy goodness surrounding the healthy veggies

Soup’s On

A cloudy, pre-Fall Saturday.

First soup of the season…..

Made with acorn squash (baked and pureed), chopped sweet onions, chopped celery.
Some heat (red chili flakes, a few dashes of ancho chili and some cayenne).
Herbs (basil and sage)
Sweet spices (cinnamon, nutmeg, pumpkin pie spice)

All in an orange juice base with a bit of black pepper, some brown sugar, some butter to smooth is out and milk to thin it a bit near the end of cooking. YES… I forgot to add any granulated garlic and ginger… but it tastes great without it. YUM..

Won’t do any good to ask for a recipe… I just started cooking and tossed in things I thought would make it taste good.

I learned this cooking method from Mom. It worked well for her and usually does for me.

Replacing chicken stock with orange juice made for an interesting flavor, not to mention far less sodium. I just added ingredients, stirred and let the scent of the mixture guide the next step. Of course, I taste tested along the way.

Yes… another made up recipe.

I was taught to cook this way by the BEST…  My Mom.

I can hear her saying, “Soup’s On.”