In keeping with the good things for each day in January …
Jan 5 recipes in the newspaper (broccoli cheese soup)
Jan 6 a DH that lets me go to knitting on Friday and Sunday
I made the broccoli cheese soup (from The Tennessean who got it from Cooking Light)
I don’t know how long the link will be live, so I copy/pasted the recipe below.
Makes 6 servings of 1 1/3 cups each
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
2½ cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)
1. Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
2. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
3. Place one-third of the soup in a blender or food processor and process until smooth. Return pureed soup mixture to pan.
Calories 203 (28% from fat); fat 6.3 g (sat 4 g, mono 1.8 g, poly 0.4 g); protein 15.6 g; cholesterol 24 mg; calcium 385 mg; sodium 897 mg; fiber 2.9 g; iron 1.2 mg; carbohydrate 21.7 g
and Spinach Chicken from the Ro’s Simple Pleasures cookbook.
Both were good.
I’ve been working on the alpaca wrist warmers and (re)started Bug’s socks. These socks are going so quickly – I love knitting small things!
Here are the finished object pictures for the Rosalind DNA scarf for DH. There are 135 rows of 2 grey/2 black for the shadow knitting. It is in Classic Alpaca and took 4 balls total (about 1/3 of 1 ball of grey and 1 ball of black are left) .
I’ll leave you with an adorable Bug and Dad picture…