Christmas Stollen

Broccoli Cheddar Soup

 INGREDIENTS

3 tablespoons unsalted butter

2 medium yellow onions, coarsely chopped

6 garlic cloves, smashed and peeled

½ teaspoon red pepper flakes (reduce or omit if sensitive to spice)

1 ¼ teaspoon fine sea salt, divided, to taste

Freshly ground black pepper, to taste

2 pounds broccoli with stalks (3 large or 4 medium)

1 large (about 12 ounces) russet potato, peeled and cut into 1 to 2-inch chunks

6 cups water

4 to 8 ounces grated sharp cheddar cheese, depending on your mood

Thinly sliced chives or green onions, for garnish (optional)

INSTRUCTIONS

Melt the butter in a large Dutch oven or soup pot over medium-low heat. Add the onion, garlic, red pepper flakes, ¼ teaspoon of the salt, and about 10 twists of black pepper.

Stir to combine, then cover the pot and cook, stirring occasionally, until the onions have softened and are just starting to turn golden, about 8 to 10 minutes.

Meanwhile, slice off and discard the rough bottom ends of broccoli stalks. Use a vegetable peeler to peel off the tough outer skin on the stalks, then discard those bits. Slice the stalks off and cut them into pieces about 1 to 2-inches big. Set aside. 

Working with the broccoli tops now, cut as closely to the base of the florets as you can. Slice any remaining stalks into chunks to match to the rest. Reserve the broccoli florets—we’ll use them in a bit.

Add the chunks of broccoli stalk and potato to the pot and stir. Pour in 6 cups water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and cover the pot. 

Simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes. Meanwhile, chop the reserved florets into small pieces (I chop them all in one direction, then turn the cutting board and chop again). 

Once the potato and stalks are tender, add half of the florets to pot, stir, cover, and cook until they’re bright green, about 3 to 5 minutes. Remove the pot from the heat. Working in a couple of batches (never fill your blender past the maximum fill line or it could explode!), carefully transfer several cups of the mixture—both the liquid and solids—to your stand blender. Blend until completely smooth, then transfer the mixture to a heat-proof vessel temporarily as you blend the rest. Alternatively, use an immersion blender (it just won’t be as lusciously creamy). Return the purée to the pot. 

Return the pot to medium heat and add the remaining florets. Cover the pot and cook until they’re bright green and easily pierced through by a fork, another 4 to 7 minutes. Add almost all 4 ounces of the grated cheddar cheese (reserve a small handful for garnish) and stir until smooth. Carefully taste (it’s hot) and stir in more cheese if you’d like more indulgent flavor/creamy texture, more salt for more overall flavor, and/or more black pepper for kick.

Divide the soup into bowls and top with a sprinkle of cheese, plus some thinly sliced chives and/or red pepper flakes, if desired. Leftover soup keeps well in the refrigerator for up to 4 days (though the color darkens a bit with time). I haven’t tried freezing this soup but suspect it will work fine—please let us know in the comments if you do.

MAKE IT DAIRY FREE/VEGAN: Replace the butter with 2 tablespoons extra-virgin olive oil. When blending the soup, add ½ cup raw cashews (soaked for 4 hours if not using a high-powered blender, such as a Vitamix, then rinsed and drained), 1 tablespoon nutritional yeast, 1 teaspoon lemon juice, ½ teaspoon apple cider vinegar, and a scant ¼ teaspoon Dijon mustard. Omit the cheese.

Bean Salad

 

Ingredients

Bean Salad Dressing

▢¼ cup olive oil

▢1 tablespoon lemon juice fresh

▢1 teaspoon honey

▢1 teaspoon garlic minced

▢½ teaspoon Italian seasoning dried

▢½ teaspoon salt Kosher

▢½ teaspoon ground black pepper Kosher

3 Bean Salad

▢15 ounces canellini beans one can, rinse and drain

▢15 ounces black beans one can, rinse and drain

▢15 ounces kidney beans one can rinse and drain

▢¾ cup celery chopped

▢½ red onion medium; chopped

▢⅓ cup fresh cilantro chopped

Instructions

In a small bowl, combine all of the salad dressing ingredients with a fork. Whisk until well-mixed.

Next, in a large bowl, combine all of the beans along with the celery, red onion, and cilantro.

Pour the dressing over the beans and toss them well until coated.

Transfer the salad to a bowl and serve.

Notes

If not eating right away, place the 3 bean salad in the refrigerator until ready to serve.

Refrigerate any leftovers in the refrigerator in an airtight container for up to four days.

Add chopped cucumber to the bean salad in addition to fresh tomatoes and feta cheese.

Adjust the salt and pepper to your liking.

For vegan bean salad, use maple syrup instead of honey.

Cake mix cookies

Ingredients 1 box Betty Crocker™ Super Moist™ devil's food cake mix 1/3 cup vegetable oil 1 teaspoon vanilla 2 eggs 1/4 cup sugar Make With Make With Betty Crocker Cake Mix Steps 1 Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms. 2 Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart. 3 Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.

Sri Lankan Cauliflower Curry

 1 lb cauliflower florets + stem 455 g. Whole cauliflower, just over 1 lb / 455 g

▢1 tbsp coconut oil or vegetable oil

▢1 tbsp mustard seeds brown

▢½ medium onion

▢2 cloves garlic finely chopped or sliced

▢½ inch ginger finely chopped or sliced

▢½ tsp turmeric

▢1 tsp ground coriander

▢1 large green chili or 3 small green chili add more or less, depending on your level of spice tolerance and the chili that you have available

▢1 pandan leaf about 4 – 6 inches

▢6 – 8 curry leaves

▢1½ cups coconut milk about 1 can

▢½ tsp sea salt

▢Salt to taste

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Instructions:

Cut the cauliflower into florets. Slice the remaining cauliflower stalk into 1 – 2 inch length pieces. Wash and set aside.

1 lb cauliflower florets + stem

If your cauliflower head has leaves (that are free of blemishes), you can cut these leaves into larger pieces and wash and set aside these too.

Finely chop or slice the onions. Set aside.

½ medium onion

Thinly chop or slice the garlic and ginger as well.

2 cloves garlic,½ inch ginger

In a medium pot that is dry, place the oil, and heat over medium or medium high heat. Make sure the heat does not burn the food at any point.

1 tbsp coconut oil or vegetable oil

When the oil is hot, add the mustard seeds. Saute for a bit to coat the seeds with oil and to prevent them from burning.

1 tbsp mustard seeds

When the mustard seeds start to pop, add the onions, garlic, ginger, curry leaves, pandan leaves, and green chili, and saute until the onions soften.

½ medium onion,½ inch ginger,1 large green chili or 3 small green chili,1 pandan leaf,6 – 8 curry leaves,2 cloves garlic

Add the spices, and saute for a few seconds.

½ tsp turmeric,1 tsp ground coriander

Add the cauliflower, stems, and salt, and mix well with the rest of the spices. Saute the cauliflower for about 10 minutes until it starts to soften. Lower the heat if needed, to make sure the cauliflower doesn’t burn.

1 lb cauliflower florets + stem,½ tsp sea salt

Add the cauliflower greens (if using), along with the coconut milk. Stir to mix. If needed, you can increase the heat at this point (if you previously reduced the heat).

1½ cups coconut milk

Bring the coconut milk to a boil, and then immediately lower the heat to a simmer. Let the cauliflower simmer for 10 – 15 minutes until the cauliflower has completely softened. Occasionally stir to prevent the cauliflower from catching at the bottom of the pan and burning.

Keep the lid ajar, if you don’t want the liquid to evaporate too much. OR simmer without the lid, if you want the gravy to thicken as it evaporates. You can also add a little more water as needed to get the desired consistency for your cauliflower curry.

Taste and season the curry to your liking, towards the end of the cook time.

Salt to taste

smoothie

 

Ingredients

 

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• ▢½ banana
• ▢½ avocado
• ▢1 cup pineapple
• ▢½ cup plain yogurt
• ▢1 teaspoon vanilla extract
• ▢½ cup water
• ▢2 handfuls ice

Instructions

 

• Place all ingredients in a large blender and puree until smooth.

Tuna casserole

 

NGREDIENTS

• 2 cups basmati rice
• 3 cups chicken or vegetable stock
• 3 ½ cups milk, divided
• ⅓ cup cornstarch
• 2 cups grated aged cheddar cheese
• 3 cans of tuna, use the juice!
• 1 teaspoon EACH: salt and pepper
• 4 cups large croutons, gluten-free, if needed
• 3 tablespoons butter, melted
• 2 cups frozen peas, thawed

INSTRUCTIONS 

• Preheat your oven to 375 degrees Fahrenheit. 
• Add the rice and stock to a medium-sized pot over high heat. Bring to a boil then reduce the heat to low and simmer for 12 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes while you prepare the rest of the casserole. 
  2 cups basmati rice,3 cups chicken or vegetable stock
• Heat 3 cups of the milk in a medium-sized pot over medium-high heat. Once it is hot, but not boiling, mix the remaining ½ cup of milk with the cornstarch and add it to the pot. Whisk it continuously while it thickens then remove the pot from the heat. 
  3 ½ cups milk,⅓ cup cornstarch
• Add the cheese and whisk until it melts. Stir in the tuna and the juice from the cans. Season with salt and pepper. 
  2 cups grated aged cheddar cheese,3 cans of tuna,1 teaspoon EACH: salt and pepper
• In a large bowl, mix the croutons with the melted butter. 
  4 cups large croutons,3 tablespoons butter
• Spread a thin layer of the sauce in the bottom of a 9×11″ casserole dish. Top with half the rice, half of the sauce, and half of the peas. Repeat once more then top with the buttered croutons. 
  2 cups frozen peas
• Bake the tuna casserole for 20-25 minutes, or until the croutons are crispy and browned and the casserole is bubbling at the edges. 

NOTES

Learn some tips on how to cook perfect basmati rice in a pot. 

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serving: 1 serving = ⅛ of the recipe or about 1 ½ cups, calories: 576kcal, carbohydrates: 70g, protein: 33g, fat: 18g, saturated fat: 10g, polyunsaturated fat: 1g, monounsaturated fat: 5g, trans fat: 1g, cholesterol: 72mg, sodium: 985mg, potassium: 585mg, fiber: 4g, sugar: 11g, vitamin a: 934IU, vitamin c: 15mg, calcium: 408mg, iron: 3mg

DID YOU MAKE THIS RECIPE?If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal.

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RECIPES

posted by KRISTEN STEVENS on NOVEMBER 3, 2020

5 comments  LEAVE A COMMENT »

ABOUT THE AUTHOR

KRISTEN STEVENS

Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. ♡♡♡

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