Broccoli Cheddar Soup
Not sure where I found this, but it’s REALLY good… (don’t let Jill know, I want to hog it all to myself) 😉
Broccoli Cheddar Soup
- 1/4 cup flour (whole wheat), or cornstarch
- 2 tbsp. olive oil
- 4 cups chicken broth, low sodium
- 1 lb. frozen broccoli, thawed and chopped
- 3 cups shredded cheddar cheese, skim not recommended for this recipe (please buy the block and shred yourself to avoid waxes)
- 1 clove garlic, minced
- Salt and pepper to taste
Yields: 4 Cups | Serving Size: 1 Cup | Calories: 336 | Previous Points: 7 | Points Plus: 8 | Total Fat: 14.8 gm | Saturated Fats: 5.1 gm | Trans Fats: 0 gm | Cholesterol: 18 mg | Sodium: 1320 mg | Carbohydrates: 16.3 gm | Dietary Fiber: 3.2 gm | Sugars: 3.1 gm | Protein: 29.6 gm
- In a frying pan, heat your oil, but don’t let it get so hot it smokes. Using a whisk, whisk in the flour a little at a time so that the flour and oil mix well and start to bubble.
- Slowly whisk in the chicken broth, and then remove from heat.
- Pour the mixture into your slow cooker and add the thawed broccoli. We use the frozen broccoli because it seems to hold up better in a slow cooker than the fresh variety. But you can certainly use fresh broccoli as well. Add salt to taste, black pepper and garlic, stir to combine.
- Cook on low for 4-6 hours, or until the broccoli is completely cooked. Stir in the cheese, 1 cup at a time, allowing it to melt completely before adding the next cup of cheese.
Alpha Light Weight Stove
Building a small stove for backpacking/fun
James and I built this some time ago, it “works” but not very well…
Video Reflections from the South Old Mac Trail
Video of our #T156 hike at Frozenhead State Park
Reflections from the trail…
Took the hammock out for its inaugural cold weather outing during the troop’s annual backpacking outing up to Tub Spring at Frozen Head State Park. My planning paid off with a light back and sufficient gear for a warm nest.
We had 5 of the 10 1st and 2nd year scouts with us in our crew, (with 3 adults) normally we follow the South Old Mac trail up, but this year we added the Judge Brach extension. (adding about 1/2 or so) It is rewarding to see the confidence grow on the younger scouts as they learn via adversity just how strong they can be. it’s about 4miles up and with the 5000 feet in elevation change they can quickly reach the mind over the aches section of back packing.
My son and I headed back down the same day, and my about mile 5 my pack finally settled in. (or I was just numb) I really did not notice it anymore… Spending the extra effort to cut off needless pounds is well worth your time.
One great perk that the hammock affords on the trail, Lunch Time Seating! (and great views)
One humorous tidbit from the end of the day, while exiting the park, we encountered some other visitors stopped at the closed gate. They were on their phones apparently with 911… I feared we too were locked in.. I ventured out to check on the matter, and double check the gate… Hrm no lock… Looking around I could find no reason to see why they could not open the gate… I smiled, slid the gate open told them to have a safe trip home and carried on… I wonder how long they were stopped there…
To laugh is to risk appearing the fool.
To weep is to risk appearing sentimental.
To reach out is to risk involvement,
To expose feelings is to risk exposing your true self.
To place your ideas and
dreams before a crowd is to risk their loss.
To love is to risk not being loved in return,
To live is to risk dying,
To hope is to risk despair,
To try is to risk failure.
But risks must be taken because
the greatest hazard in life is to risk nothing.
The person who risks nothing, does nothing,
has nothing, is nothing.
– William Arthur Ward (1921-1994)
Coconut Chipotle Chorizo Stew
- 2 Tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 carrots, peeled and sliced into rounds
- 2 chipotle peppers in adobo sauce, chopped (canned)
- 2 links (1/2 lb) chorizo, removed from casings & chopped into bite-sized pieces
- 2 cans black beans, rinsed and drained
- 1 14oz can diced tomatoes, undrained
- 1 13oz can coconut milk
- 2 bay leaves
- 1/2 Tbsp ground cumin
- 1/2 bunch cilantro, roughly chopped
- Cooked rice
Heat the oil over medium heat in a heavy-bottomed pot. Add the onions, garlic and carrots. Add the chipotle peppers with 1-2 tsp of the adobo sauce. Cook, stirring, for about 5-6 minutes or until the onions have softened.
Add the chorizo and cook for about 5 minutes, breaking up the sausage as it cooks.
Add the beans, tomatoes, coconut milk, bay leaves and cumin. Stir to combine and let simmer for 30 minutes, stirring occasionally.
Add the cilantro and cook for 5 minutes, seasoning with salt and pepper if desired.
Serve with rice.