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Soup's On: Broccoli Cheese Soup

partysugar — Thu, 24 Jan 2008 10:40:31 -0800

Normally, when one thinks of broccoli cheese soup, cheddar cheese comes to mind. However one of my favorite supermarket soups is a delicious blend of broccoli and blue cheese. Now don't go all "eww I hate blue cheese" on me. Stirred into a puree of tender, green broccoli, the blue cheese is mild and creamy rather than moldy and pungent.

This soup is elegant, delicious, and elevates a cafe classic to a whole new level of sophistication. I topped my bowl with crunchy cheddar croutons. You really won't regret giving this smooth soup a chance, so see how I made it when you read more.

Broccoli Cheese Soup
Modified from William Broderick at the Port Charlotte Hotel in Scotland

For Soup:
1/4 cup butter
1 onion, finely chopped
1 head broccoli, thick stems removed, chopped
6 tbsp. flour
3 3/4 cups chicken or vegetable stock
1 1/2 cups milk
3/4 cup Stilton or other blue cheese, crumbled
Salt and pepper
4 to 5 tbsp. heavy cream
For Croutons:
2 slices of white bread per person, crusts removed, cut into 1/2 inch cubes
olive oil to coat
salt and pepper
1 heaping tbsp. per person finely grated extra sharp cheddar cheese

Melt the butter in a large soup pot over medium heat.

Add the vegetables, and fry gently for 5 minutes until soft but not browned.

Stir in the flour and cook for 1 minute. Remove from heat.

Stir in the stock and return to heat. Bring to a boil, stirring continuously until the soup thickens. Allow to simmer on low heat for 30 minutes.

Meanwhile make the cheddar croutons: preheat the oven to 350°F. Place the bread cubes on a cookie sheet covered with foil. Toss with olive oil, salt, and pepper to coat. Sprinkle with cheddar cheese.

Bake in the oven until crisp and brown 12-15 minutes. Set aside to cool.
Cool soup slightly and blend with an immersion blender or regular blender.

Return soup to pan, add the milk, and heat gently. Stir in the Stilton, salt and pepper, and heavy cream until melted. Reheat slowly allowing the cheese to melt, over low heat for 10-15 minutes. Do not allow soup to boil at this point, it will curdle.

To serve, garnish with croutons.

Serves 4-6.

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Fast & Easy Dinner: Broccoli Soup With Cheddar Toasts

partysugar — Tue, 30 Sep 2008 07:45:15 -0700

Although broccoli can be found year-round, it's actually in season during the Fall. Take advantage of the crisp, green vegetable with this upscale variation of the classic broccoli and cheddar combination.

The delicious and well-seasoned puree makes for a healthy yet comforting meal. Topped with crisp cheddar toasts, this soup is elegant enough to entertain with. Get the recipe and read more.

Broccoli Soup With Cheddar Toasts
From Martha Stewart

Ingredients

1 1/2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, coarsely chopped
2 bunches broccoli (about 3 1/4 pounds), stems and florets chopped separately into 1/2-inch pieces
7 cups homemade or low-sodium canned chicken stock
1 teaspoon coarse salt
1 cup skim milk
1/8 teaspoon cayenne pepper
2 ounces extra-sharp cheddar cheese, grated or crumbled (about 1/2 cup)
8 thin slices crusty baguette

Directions

Heat oil in a large pot over medium heat until hot but not smoking. Add onion, garlic, and broccoli stems; cover, and cook, stirring occasionally, until vegetables are soft, about 15 minutes.
Add stock and salt; cover, raise heat to medium-high, and bring to a boil.
Add broccoli florets; reduce heat, and simmer, uncovered, until florets are just tender, about 10 minutes.
Remove soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree soup in batches until smooth.
Return soup to pot; stir in milk and cayenne. Cook over medium heat until heated through (do not boil).
Heat broiler. Divide cheese among bread slices; toast under broiler until melted and golden brown, 45 to 60 seconds.
Divide soup among bowls. Top each bowl with a cheese toast, and serve.

Serves 8.

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Chili's Bottomless Express™ Lunch

Sponsor — Wed, 30 Apr 2008 06:00:10 -0700

Do you...
Eat lunch at your desk because you are constantly starved for time?
Find it difficult to fit in a meal between all your errands?
Wish for a dining experience that is quick, easy, and excellent?

If so, here's a solution for you! Introducing Chili’s Bottomless Express™ Lunch! With chips and house-made salsa, a Caesar or House salad, one of three delicious soups, and unlimited drink refills - you can have your perfect meal and then get back to your day!

Want some comfort?
Indulge yourself with the Baked Potato Soup, a traditional creamy soup filled with chunks of potatoes & topped w/cheese and applewood smoked bacon.

Veggies with a twist?
Fill up on the Broccoli Cheese Soup, a thick & creamy cheddar cheese soup blended with broccoli & topped w/cheese & pico de gallo.

Feeling spicy?
Enjoy the Chicken Enchilada Soup, a hearty soup with marinated shredded chicken & topped w/tortilla strips, cheese & pico de gallo.

Treat yourself and try something new! Visit Chilis.com to find a location nearest you!

Campbell's Green Bean Casserole

Sponsor — Thu, 18 Dec 2008 11:17:38 -0800

No holiday meal is complete without Green Bean Casserole. This recipe using Campbell's® Condensed Cream of Mushroom Soup is the perfect side dish that will win rave reviews!

INGREDIENTS
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (regular, 98 percent fat free, or 25 percent less sodium)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

DIRECTIONS
Mix soup, milk, soy, black pepper, beans, and 2/3 cup onions in 1 1/2-qt. casserole.

Bake at 350°F for 25 minutes or until hot.

Stir. Sprinkle with remaining onions. Bake 5 minutes.

Tip: Use 1 bag (16 to 20 oz.) frozen green beans, 2 packages (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans, or about 1 1/2 lb. fresh green beans for this recipe.

For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.

For a creative twist, stir in 1/2 cup shredded cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional cheddar cheese when adding the remaining onions.

For a festive touch, stir in 1/4 cup chopped red pepper with soup.

For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.

Dunkin' Donuts Breakdown

FitSugar — Tue, 27 Mar 2007 13:06:22 -0700

Okay, okay, we all know that Dunkin' Donuts is not the healthiest place in the world. Besides donuts, they do offer other choices. Let's take a peek and see how they measure up.

Food	Calories	Fat in grams	Cholesterol	Sodium in milligrams	Carbs in grams	Protein in grams
Plain bagel	320	2.5	0	650	62	12
Everything bagel	370	6	0	650	67	14
Multigrain bagel	380	6	0	650	68	14
Cinnamon Raisin bagel	330	3	0	430	65	10
2 oz Plain Cream Cheese	190	17	55	190	4	4
2 oz Garden Vegetable Cream Cheese	170	15	45	340	4	2
2 oz Lite Cream Cheese	120	9	30	280	5	4
Banana Walnut Muffin	540	25	65	520	69	10
Honey Bran Raisin Muffin	480	15	60	480	79	8
Cranberry Orange Muffin	440	17	65	480	66	8
Blueberry Muffin	470	17	60	500	73	8
Reduced Fat Blueberry Muffin	400	5	60	490	78	8

Well that wasn't so bad. Wait until we get to the breakfast sandwiches. You may go into cardiac arrest just reading this. Want to see? Then read more

Food	Calories	Fat in grams	Cholesterol	Sodium in milligrams	Carbs in grams	Protein in grams
Maple Cheddar Breakfast Sandwich	690	45	180	630	45	25
Bacon Egg Cheese Bagel Sandwich	540	18	200	1400	69	18
Sausage Egg Cheese Bagel Sandwich	660	35	225	1450	63	28
Egg Cheese Sandwich	470	15	190	1120	65	20
Egg Cheese English Muffin Sandwich	280	9	140	1010	34	15
Supreme Omelet on a Croissant	590	38	260	1040	42	21
Southwestern Chicken Panini	420	10	45	970	57	23
Meatball Panini	480	19	40	1180	56	22
Turkey Pesto Sandwich	530	23	65	1630	46	33
Vegetarian Sandwich	420	21	5	480	51	9
Caesar Salad	390	33	35	980	14	10
Chicken Caesar Salad	520	36	85	1520	16	34
Garden Salad	240	12	30	430	24	12
Mediterranean Salad	220	11	315	760	23	10
1 cup Broccoli Cheese Soup	180	13	40	71310	10	7
1 cup Chicken Noodle Soup	140	3.5	45	840	20	8
1 cup Clam Chowder Soup	230	11	30	990	20	10
1 cup Timberline Chili With Beans Soup	230	8	35	890	260	15

America runs on Dunkin'? I sure as hell hope not. Get this, Rachael Ray is now the spokesperson - let YumSugar know how you feel. She's going to lead the company into developing "better for you" food and beverage options. Way to go Rachael!

Super Bowl Takeout: How to Order and Keep Your Resolutions

FitSugar — Fri, 30 Jan 2009 11:00:00 -0800

Super Bowl Sunday is this weekend, and I know it's supposed to be all about the game, but really, it's become all about the food. Chicken wings, pizza, seven-layer dip, chips, chili, sausages, and beer. Lots of beer. It's a cruel test for those who have started a health kick on Jan 1. It's great if you can make your own healthy snacks, but if the crowd you're with is all about ordering food, here are some tips to allow you to enjoy the party, while sticking to your resolutions.

When ordering pizza, go for thin crust, preferably one made of whole wheat. Skip the extra cheese and go for tons of veggies. If you must have meat on your pizza, go for ham instead of pepperoni or sausage since it contains less calories. Or you can always add your own turkey or chicken sausage once the pizza arrives.
If ordering wings, ask for extra carrot and celery sticks and tell them to forget the ranch or blue cheese dressing.

There are more helpful tips so read more.

If you like to order Chinese food, choose meals that contain chicken rather than beef or pork, since poultry contains less saturated fat. If they have seafood options, that's a good choice, just make sure not to order anything that's soaked in batter and deep fried. Forget the fried egg rolls, too, and go for dumplings instead (they're steamed). Order sides of extra steamed broccoli and snow peas so you can add them to your meal. Or when you order your entree, ask for added veggies. Soup may also be a good choice, especially if the broth is made with miso. Limit your sodium intake by skipping out on the added soy and hoisin sauces.

Just keep in mind that it's OK to enjoy your favorite foods, you just don't want to go overboard. If you snack over the entire four- to six-hour time span, you'll end up consuming a lot of extra calories. So grab a plate and enjoy your food at one time so you can keep track of your portion sizes.

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Food Court Survival: Healthy Fast Food Options

FitSugar — Sat, 29 Nov 2008 03:30:00 -0800

If you're braving the mall this Black Friday, chances are you're going to need to refuel at the food court as well. Although there are choices galore on the food front, many of them are high in calories and fat, so here are some healthier options to munch on. They may not be the healthiest choices on the planet, but they're better than succumbing to a Big Mac attack.

From Subway:
6" Veggie Delite: 230 calories, 1 g saturated fat
6" Turkey Breast: 280 calories, 1.5 g saturated fat
6" Oven Roasted Chicken Breast: 310 calories, 1.5 g saturated fat

Not into those choices? Then read more.

From McDonald's:
Premium Southwest Salad with Grilled Chicken: 320 calories, 3 g saturated fat
Premium Asian Salad with Grilled Chicken: 300 calories, 1 g saturated fat
Premium Caesar Salad with Grilled Chicken: 220 calories, 3 g saturated fat
Snack Size Fruit & Walnut Salad: 210 calories, 1.5 g of saturated fat

Opt for no dressing or choose from these two:

Newman's Own Low Fat Balsamic Vinaigrette: 40 calories, 0 g saturated fat
Newman's Own Low Fat Family Recipe Italian Dressing: 60 calories, 0 g saturated fat

From Wendy's:
Chicken Caesar Salad with Grilled Chicken Fillet: 490 calories, 7 g saturated fat
Broccoli and Cheese Potato: 320 calories, 1.5 g saturated fat
Grilled Chicken Go Wrap: 260 calories, 3.5 g saturated fat
Ultimate Chicken Grill: 320 calories, 1.5 g saturated fat
Premium Fish Fillet Sandwich: 450 calories, 3.5 g saturated fat
Side of Mandarin Oranges: 80 calories, 0 g saturated fat

From Taco Bell:
Fresco Bean Burrito: 330 calories, 2.5 g saturated fat
Regular Style Ranchero Chicken Soft Taco: 270 calories, 4 g saturated fat
Regular Style Spicy Chicken Soft Taco: 170 calories, 2 g saturated fat
Fresco Style Spicy Chicken Burrito: 340 calories, 3 g saturated fat
Fresco Style Fiesta Burrito - Beef: 350 calories, 4 g saturated fat
Fresco Style Chalupa Supreme - Chicken: 300 calories, 2 g saturated fat

From Dunkin' Donuts:
Multigrain bagel w/ reduced fat vegetable cream cheese: 520 calories, 8 g saturated fat
Turkey and Cheese Sandwich: 510 calories, 6 g saturated fat
Garden Salad: 240 calories, 5 g saturated fat
Chicken Noodle Soup: 140 calories, 1 g saturated fat
Reduced Fat Blueberry Muffin: 400 calories, 2 g saturated fat

From Sbarro:

Slice of thin-crust cheese pizza: 460 calories, 3.5 g saturated fat

Fit's Tip: Another great option is to pack your own healthy snacks or sandwiches. You'll know it's low in calories and fat, will save you money, and you won't have to wait in those long lines.

Fast & Easy Dinner: Cheese Tortellini and Broccoli Rabe

partysugar — Thu, 13 Dec 2007 05:01:18 -0800

Broccoli and cheddar is one of those classic flavor pairings that always works. Whether combined in a salad, sandwich, or soup, broccoli and cheddar cheese is wonderfully comforting and constantly delicious. Tonight serve the dynamic duo in a modern, Italian variation. Substitute the broccoli with broccoli rabe and the cheddar with ricotta. Toss both of these with cheese tortellini for a quick, delectable vegetarian meal. To read the recipe, read more

Cheese Tortellini and Broccoli Rabe
From Hallmark

8 oz. dried, shelf-stable cheese tortellini (or 12 oz. refrigerated or frozen)
1/4 cup extra-virgin olive oil
1 bunch broccoli rabe (1 pound), chopped (6 cups)
4 cloves garlic, minced
1/2 cup part-skim ricotta cheese
1/2 tsp. salt
1/4 tsp. pepper

In a large pot of boiling water, cook the tortellini according to package directions. Drain and return to the pot.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and broccoli rabe, cover and cook, stirring occasionally, until the broccoli rabe is tender, 8 to 10 minutes.
Add the broccoli rabe mixture to the pasta and toss gently. Stir in the ricotta, salt and pepper. Serve hot.

Serves 4.

Each serving has: 463 calories, 23 g fat (7.1 g saturated), 19 g protein, 47 g carbohydrates (2.2 g fiber), 46 mg cholesterol, 679 mg sodium. Good source of: beta-carotene, vitamin C.

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Tips For Veggie Haters

FitSugar — Thu, 19 Feb 2009 03:00:00 -0800

Our moms didn't push vegetables on us for nothing. They knew that not only are veggies like carrots, Brussels sprouts, and sweet potatoes full of vitamins, antioxidants, and fiber, but they're also low in calories and fat. These days, rather than avoiding them, I crave veggies because I realize how much better I feel after a meal of salad versus a huge bowl of fettuccine alfredo. If you're having a hard time embracing veggies in your diet, here are some tips for all you veggie haters.

Eat them raw. If veggies are overcooked, they can be mushy and flavorless, so you may actually prefer raw versions of cooked veggies you hated as a kid such as broccoli, spinach, or peas.
If raw isn't your thing, grill your veggies. They'll have a slightly softer consistency and a charred or smoky flavor. Grill corn on the cob, asparagus spears, portobello mushrooms, and slices of peppers. Brush them with a little olive oil or Italian dressing to add flavor.

What else is a veggie hater to do? If you're curious, read more.

Cut veggies into small pieces so their flavor and presence is less prominent. Add shredded raw veggies to your sandwiches and wraps to add a crunchy texture, or chop up bits of carrots and peppers and add them to soups or omelets.
Find a salad dressing or dip you love. Sometimes eating raw veggies on their own is way too boring, so find something you can pour over your salad or dip raw veggie sticks in, to make them more appealing. Just be sure whatever you choose is low in fat and calories. I'm a fan of Annie's Gingerly Vinaigrette.
Add veggies to dishes you already love. If you're a fan of pizza, lasagna, or mac and cheese, begin slipping some veggies into those dishes. Since you're already a fan of the food, it will make eating veggies easier.

If you have any other tips for veggie haters, share them in the comment section below.

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In Praise of the Baked Potato

FitSugar — Thu, 06 Nov 2008 03:30:00 -0800

In the recent era of carb bashing, the humble potato took a hard hit. Often prepared in fattening ways, like the cream-and-butter-laden mashed potatoes or the oily french fry, our potato fears might have been justified. But, I ask you to reconsider the baked potato.

If you take away the butter, sour cream, and cheese often heaped on a baked potato, what you have left is an exceptionally healthful, low calorie, high fiber food containing antioxidants that offer protection against cardiovascular disease, cancer, and possibly Alzheimer's.

Not only is the potato high in vitamin C, it is also a good source of vitamins B6 and B3, as well as the minerals potassium and magnesium, which both help prevent muscle cramps. Plus potatoes are high in dietary fiber, but don't skip the skin because that is where you'll find the fiber.

So, if you're like me and crave a baked potato on a cold Winter night, I say go ahead and eat one. To see my suggestions for healthy ways to top your spud, just read more.

Here are a few alternatives to overplayed potato toppings like sour cream and butter: salsa, pesto, soup, soy sauce and steamed broccoli, sauteed onions (in olive oil, of course!) caramelized with a little balsamic vinegar and some lightly toasted walnuts.

Well, I know what I am having for dinner. What about you? Do you love potatoes too? Share your love in the comment section below.

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