Broccoli Cheddar Spinach Soup to Warm Up Your Soul

Can someone tell me why, here in Michigan, we had a beautiful spring weekend that felt like summer with a high of nearly 80 degrees F...but then Monday night it all frosted over, and now today we're having blizzards off and on? And why this morning I had to scrape ice off of my car windows? #TheStruggle

For those of you who are enjoying warm spring days (as we all should be at this point) -- I am jealous. For those of you like me, in climates like Michigan...where the weather is deceptive and it is now freezing cold, try this deliciously hot broccoli cheddar soup to warm up your soul. The recipe, as always, is forgiving. So add whatever favorite veggies you would like :)

You will need:

3 tbs. butter

about a quarter of a medium/large red onion

1 c. coconut milk (dairy milk is fine, too)

2 tbs. flour

one 10 oz. can of chicken broth

1/2 c. chopped frozen spinach

2 c. broccoli -- bite sized pieces (about 1.5 heads)

pinch of nutmeg

1/2 cup cheddar cheese

1/2 cup sharp white cheddar cheese

salt and pepper to taste

Using shredded cheese is easiest. If you're using a block of cheese, cut up into small pieces so that it integrates into the soup quicker and easier.

Chop up the onions and simmer in a pot with the butter until softened. Then add in the flour. Stir.

Once the flour dissolves and cooks for about a minute, add in the chicken broth, coconut milk, cheeses, nutmeg, and salt & pepper. Stir around on medium heat until cheeses integrate with soup.

Add in the spinach and broccoli bites. Stir. Cover pan and let simmer on low until spinach and broccoli are cooked, stirring occasionally. I like soup to be chunky, but if you prefer, you can blend this a bit before adding back to the pot for a more consistent/uniform soup.

Serve hot with shaved sharp cheddar and pair with your favorite loaf of bread. For portion control (ok, and for cuteness) I like to serve it in little tea cups. 

Enjoy! Stay warm.

-A+D

Shrimp, Spinach, and White Bean Scampi with Brown Rice

Ok, I'll admit. This was not a planned spinach blog recipe. This was a last minute I'm-hungry-what-can-I-make-really-quick recipe. We usually have leftover rice in the fridge, canned beans of some sort, frozen sea food of some sort, and spinach of some sort stocked in the fridge. If you are unlike us, and don't have leftover rice in your fridge, always, then you can make fresh rice, obviously. Brown rice or jasmine rice is our favorite...

You will need:

1. Brown rice

2. Half a can of white beans (or fresh, cooked)

3. Half cup of frozen chopped spinach

4. Half tsp. minced garlic

5. Half of a lemon

6. 2-3 tbs. butter

7. Half cup shrimp - thawed, peeled, deveined (if you're fancy)

8. Salt + pepper to taste

Heat the butter and garlic in a pan on medium until golden. Then add in your spinach and beans. Stir around until spinach is cooked.

Season your shrimp with salt and pepper then throw in the pan with everything else. Squeeze over the juice of half a lemon. Stir around and let the shrimp cook -- shrimp cook fast, so don't over cook. Season with salt and pepper to taste...and then serve over rice. 

Enjoy!

-A+D

Spinach and Artichoke Smashed Potatoes

I say smashed potatoes, rather than mashed potatoes, because some foodies think that mashed potatoes aren't mashed potatoes if there are chunks. I like chunks. So instead of offending those who despise chunks in their mashed potatoes and calling these mashed potatoes...I'll call them smashed potatoes. Made even more yummy with spinach and artichokes. 

I went the buttery lemon route. You can also go the cheesy spinach and artichoke dip route. But that will be for another post.

You Will Need:

1 lb. potatoes

1/2 c. chopped spinach

1/2 c. artichoke antipasto spread (or artichoke hearts)

tsp. garlic -- minced

1/2 c. coconut milk (or dairy milk)

1 tbs. butter

Start boiling potatoes. I used baby potatoes because that's what I had. If you're using giant potatoes, cut them into quarters (or even smaller) so they cook faster and evenly.

Add butter to a pan and heat on medium to a sizzle. Add in the garlic and cook until golden. Then, add in your spinach and artichokes. Spritz on the juice of half of a small/medium lemon. Stir around until everything is cooked and smelling good.

When the potatoes are done boiling, smash them up. Add in coconut milk to make the mix smoother. 

Then smash in the spinach and artichokes. Add salt and pepper to taste. Now it's time to impress your guests and enjoy. 

-A+D