Cooking&more

Whenever we eat anything outside, that catches my fancy, I immediately put it in my "to try" list. A few weekends ago we ate some really yummy broccoli soup at quiznos. I wanted to replicate the same in my kitchen, so I googled for the recipe, found this site added the ingredients to my shopping list, and concocted this very delicious soup. Although I made a few changes to the recipe, the taste was very close to the original Cream of Broccoli soup Ingredients 1 medium onion chopped 1 clove garlic pressed 1 bunch broccoli cut into florets 1 medium size carrot peeled and grated 2 tbsp olive oil 1 tbsp whole wheat/all purpose flour 1/2 inch butter 2 cups milk 2 cups veg broth (To make veg broth, just simmer onions, carrots, cilantro, in water for about 40 min in very low heat. You can store this for 2-3 weeks in the refrigerator and 2-3 months in the freezer) Salt and pepper to taste 2 tbsp cheddar cheese Sauté onion in olive oil until golden (the original

Looking out of my window, last week I saw the most beautiful scene to eyes that had been deprieved of sunshine for three months of winter. The sun peeped out last week after months of hiding behind clouds. Trees began sprouting spring buds, myriad colored flowers began blooming on the wayside and the song of spring was in my heart. I wanted to make something special to celebrate the occasion. Quiche sounded so exotic and different so I decided to try my hand at eggless quiche with spinach and cilantro as an ode to the coming green months. The recipe I used is from all recipes Except for a few small changes. To start with I made the crust myself. Using a recipe for winter fruit pie with walnut crumb from epicurious iPhone app.  Additionally,  I found this site  very helpful for handy hints on baking the perfect pie    Also, I substituted cooked instant oats for tofu, and used low fat cheddar cheese. Both of which upped the health factor without hampering the taste or texture in anyway