Left-overs and Blogger Frustrations

I got really frustrated with trying to sign into Blogger today, so I made a blog over at Wordpress and posted today's note there.

Here's the link: 

http://interruptedkitchen.wordpress.com/2013/01/31/left-overs/

I'll probably keep posting here!  :)

Flying Through Interruptions

Okay, one more post before I crack open the books....

My sister introduced me to the FlyLady about three years ago.  www.flylady.net or on Facebook: The Flylady.  Basically, her system of steady routines helps keep chaos to a minimum.

Those of you who have already found the FlyLady will appreciate this.  

Fifteen minutes and a Little Interruption later....

 Equals this!  A clean sink for the morning.

The FlyLady may not be what you are looking for, but she works for me!!!  

Sautee it aint so...

Tonight in the Interrupted Kitchen, we are enjoying sausage and peppers with sauteed kale over quinoa.  :) 

"Winter" Soup

Yes, it's December and the low temperature tonight is 60F??? 

Tonight I made a version of Panera Bread's Broccoli Cheddar Soup.  I used this recipe from Food.com

You will need the following:  

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

Let's begin! 

Brown the butter and onions, saute for about 5 to 10 minutes until the onions are soft.  Pour off the butter and onions and set aside for later.

 Melt more butter in your pot; this time for the roux!  :)

 Stop and feed your baby!  ;)  Be sure to turn the stove off so that your butter doesn't burn while you are shoveling out applesauce and cutting grapes into choke-proof bite sizes.

Now that your little darling is satisfied, turn the heat on the stove back up to about medium and make sure your butter is liquified.  Add 1/4 cup of flour (all purpose is what I use, but any thickening agent will do).  If you want to go gluten free, use corn starch here or skip this step altogether.  The soup will not be as thick, but it will still be delicious.

 Stir continuously so that all of the butter is absorbed into the flour.

 Next, pour in the half and half.  The recipe calls for 2 cups, but I just use one cup of half and half and one cup of milk.  I like it better that way. 

 Keep whisking until your roux is dissolved into the milk and half and half.

 You can see that the mixture will be lumpy for a bit until it all gets stirred it.  And you won't see any thickening until the soup comes to a boil...

 Turn the heat up just a bit to get it all to come together.

 

 Next add 2 cups of chicken stock. 

 And turn the heat back down so the mixture can simmer for about 15 minutes. 

 While you are letting the soup simmer, julienne your carrots.  I used approximately 2.5 slender carrots to achieve 1 cup of carrots.

 Gather your onions from earlier, your carrots, and your broccoli...then...

 Grab a snack from the Christmas cookies you baked earlier.  ;)

 Next, add in the onions, carrots and broccoli. 

 Stir it all around.

 Turn down the heat and let simmer for about 20 mins or until the veggies are as tender as you like them.

 At the end of the 20 minutes, right before serving, add in the 8oz of cheese.  The recipe calls for sharp cheddar, but I use a colby/jack blend.

 Serve it up with your favorite crusty roll or buttery croissant.  :)