Wednesday, February 13, 2013

Sweet chili BBQ chicken and Cauliflower Broccoli soup

Following in the new trend of smart grocery shopping and cooking healthy, last night Evan and I made this delicious cauliflower and broccoli soup. This recipe serves 6, so we each had a bowl last night, a bowl for lunch today and since we are leaving for VACATION early Friday morning, we gave our nice neighbor the rest. We also made some sweet chili BBQ chicken. We are using up stuff in our fridge before we leave for a week and wanted to incorporate the drumsticks and the sweet chili packet we had open.

Cauliflower and Broccoli soup
adapted from The Pioneer Woman 

1 stick butter, divided
1/2 whole onion, finely diced
1 whole carrot, finely diced
.5 cauliflower head (roughly chopped)
.5 broccoli head (roughly chopped)
5 cups chicken broth
6 tablespoons all-purpose flour
1.5 cups whole milk
salt, to taste

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.
Add the carrots and cook an additional couple of minutes. Add cauliflower and broccoli and stir to combine.
Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Add mixture to the simmering soup. 
Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
Add two to three ladles of hot soup into your bowl and stir. Serve immediately.

Sweet chili BBQ Chicken

3 drumsticks
packet of Chicken in the Oven Sweet chili 
3 teaspoons of Hunts BBQ sauce. 

Preheat oven to 200C. 
Rub sweet chili all over chicken and then top with BBQ sauce. Pop in the oven for 25 minutes or until chicken is golden.