Panera Broccoli Cheddar Soup

1 TB Butter

1/2 medium onion

1/4 C melted butter

1/4 C flour

2 C 1/2 & 1/2

2 C chicken broth

1/2 pound broccoli cut into little pieces

1 C carrots, chopped fine

1/4 tsp nutmeg

8 oz or 2 C grated cheddar cheese

Directions:

1. Saute chopped onion in 1 TB butter set aside

2. Cook 1/4 C melted butter and flour with a wire whisk over medium heat for 3-5 minute. Stir constantly and add 1/2 & 1/2.

3. Add chicken stock

4. Add broccoli, carrots and onions. Cook over low heat 20-25 minutes

5. Add salt pepper return to heat and add cheese, stir in nutmeg.

I got this recipe from my friend, Vicki. It is amazing. . . and so easy!

Broccoli Calzones

From Everyday Food

1 tablespoon olive oil
1 medium red onion, finely chopped
2 packages (10 ounces each) frozen chopped broccoli, thawed
4 garlic cloves, chopped
1/4 teaspoon red-pepper flakes
Flour, for rolling dough
2 packages (1 pound each) balls fresh or frozen pizza dough, thawed if frozen
1 cup part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1 1/2 cups shredded (6 ounces) part-skim mozzarella cheese
Coarse salt and ground pepper
Prepared tomato sauce, optional

1. In a large nonstick skillet, heat oil over medium. Add onion; cook until softened, 4 to 5 minutes. Add broccoli, garlic, and pepper flakes. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl; set aside to cool.
2. Preheat oven to 400 degrees. Form calzones: Divide dough into 8 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3-by-4-inch oval, then stretch again, this time to a 6-by-8-inch oval. (Let dough rest a few minutes if too elastic to work with.)
3. Stir cheeses into cooled broccoli mixture; season generously with salt and pepper. Assemble calzones: Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.
4. Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment or waxed paper; reshape if needed.
5. Bake until golden, about 25 minutes. Serve with tomato sauce, if desired.

**I did not have ricotta cheese, so I added something that has a somewhat similar texture: pureed white beans! I figured it would add some more protein to the dish. You didn't even notice that they were in there because of all the other cheeses. These were so yummy. We dipped them in marinara sauce. YUM!

Pad Sii Iw

Marinade
1 garlic clove
1 egg, beaten
1 T cornstarch
1 T wine
1 T fish sauce
1 T oyster sauce
1 T sugar
1 t oriental sesame oil
1/2 t white pepper

8 oz beef, thinly sliced (I'm sure pork or chicken would work fine, too.)
8 oz fresh rice noodles(sen yai), 1/2 in wide
2 T oil
1 T fish sauce
1 T sugar
1 T oyster sauce
1 T sweet soy sauce
1 c broccoli flowerets
1/8 c sliced carrot

1. Mix together all the ingredients for the marinade, then combine with the beef. Marinate the beef for 10 minutes.
2. Cook the noodles until tender in a large pot of boiling water.
3. Add the noodles and all remaining ingredients. Continue to cook until liquid is reduced slightly and all ingredients are hot