And so, in keeping with the cook portion of our show, a little cooking from this afternoon. Since I am childless this week, I thought I'd do a little freezer cooking. Plus it was a good way to keep an eye on the earthquake coverage on TV. Oh yeah. We had an earthquake! In Maryland! How crazy is that?
First up: Apple Cheddar Scones. Do you know about Smitten Kitchen? Even if you don't like to cook, you have to go there for the eye candy. My SIL got me hooked on this site about a year ago, which is a little ironic, in that she pretty much hates to cook and I used to be a caterer. Since finding this recipe, I've made this 4 or 5 times. Make them now, and they will become a fall favorite. I'm making a bunch for the freezer. Lady Bug, aka Katie, does not like to eat at 6:30 AM. I thought I can tuck one or two of these in her lunch bag, and she can have a quick bite before classes begin.
recipe says to roll them in a disk, cut into sixths. I just used my largest scoop and made little mounds. Oh, and I doubled the recipe, too.
Next, broccoli cheese soup. My kids love this. My husband loves it. I love it. And, we had a big bag of broc that needed to be used.
Bring 4 cups of chicken broth and 2 cups of water to a boil in a large pot. Add a big bag of broccoli to the broth/water and bring to a boil. (I'm guessing about 2 1/2 lbs of broc went into this.) Simmer until broccoli is tender. In another large pot, melt 4 tbs butter and 1 tbs olive oil. Add one chopped jumbo onion, and saute until translucent, about 10 mins or so. Sprinkle 1/4 cup flour over onions and stir and cook for a minute or two, until the raw flour taste is cooked out (when it starts to smell like cookies is the best way I can describe it. You're making a roux!) Add 1 cup 1/2 and 1/2 and one cup skim milk (that's what I had in the fridge - you can use whatever combo of dairy you like!) and bring to a boil, then reduce heat and simmer until thick. Take a pound of chopped up velveeta, stir it into the sauce until it melts. (If you're still cringing over the velveeta, real cheese works fine too!) At this point, I take a stick blender and blend the onion mixture until it's smooth. Then, add in your broccoli/broth stuff, stir around and you're done! (I find that the broccoli breaks up just enough for me. I like it a little chunky. If you like it smoother, blend again.)
And finally, a little beverage. (Sorry, I'm not Sandra Lee. No cocktail.) Instead, Green Tea Lemonade! After plunking down $3.95 for a cup of this refresher at Starbucks more than a few times, I came up with my own.
In a two quart pitcher, steep 8-10 bags of green tea in a quart of boiled water (my new house has that instant hot water thing which at first I thought was ridiculous and now think is genius!) Leave it there for about 10 minutes, or until you remember it, which for me is anywhere from an hour to two days. Add one packet of Crystal Light lemonade mix, fill pitcher with ice cubes and fill remainder with cold water. That's it! The fresh lemon in the picture is just for show.
So, there you go! Cook times three!