!!!

rachael ray you magnificent loudmouth bitch! i want to tongue kiss you!

i mean that, too. i was flipping through an issue of Every Day With Rachael Ray and zeroed in on a lovely looking Brie and Vegetable Panini that I thought would go great with a recipe for broccoli and cheese soup on one of my favorite food blogs. A few minor changes to each recipe and we had a great winter meal. that made me want to make out with rachael ray. seriously, that sandwich was really, really good …

Brie and Vegetable Panini
recipe modified from Every Day With Rachael Ray

You Need:

ciabatta rolls, split
olive oil
mayo (original recipe calls for dijon mustard. i have none)
yellow squash, sliced
zucchini, sliced
red onion, thinly sliced
brie, sliced

rachael’s recipe also asks for arugula and sweet potatoes. i left these out, but feel free to add them back in.

heat the oven to 375-400. lay the slices of zucchini and squash on a foil lined baking sheet. drizzle with olive oil. sprinkle with salt and pepper. bake in the oven for about 20 minutes, until the vegetables are lightly browned. heat a panini press or a large skillet. spread some mayo on one side of the ciabatta rolls. layer the vegetables and cheese. top with the other piece of bread. place in your press or in the hot skillet. weight down with another pan if you’re using the skillet. cook until lightly browned on the outside and the cheese is melted.

serve with …

Broccoli and Cheese Soup
recipe adapted from Annie’s Eats

You Need:

butter
onion, chopped (i used red)
carrot, sliced, chopped, whatever
mushroom, sliced
broccoli florets
chicken stock
garlic powder
salt and pepper
flour
milk
cheddar cheese, grated

heat a couple Tablespoons butter in a soup pot. saute the onions until soft. add the carrots and mushrooms. cook a couple more minutes. add the broccoli, stock, and garlic powder. bring to a boil, then lower to a simmer. in a separate pan, make a roux. melt some more butter, whisk in some flour, cook for a couple of minutes. stir in some milk and keep stirring until thickened. season with some salt and pepper. stir in the cheddar cheese off heat until melted. add this to the broccoli. let it simmer together. salt and pepper to taste. if you have an immersion blender, you can blend this altogether. i do not have one, so i blended a cup or so of my soup. then i stirred it back into the pot.

delicious!

no cooking music. my husband had a rough day at work and wanted to talk about it while i cooked …

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