Broccoli Beer Bread Grilled Cheese

We’ve reached the final week of National Grilled Cheese Month and I’ve saved my favorite for last. I hope you enjoy it too!

One of my favorite flavor pairings is broccoli and cheese, and in my opinion broccoli cheese soup is the epitome of perfection for this palate. Although it can be extraordinarily unhealthy, it’s a comforting entrée perfect for a cold winter day. My favorite cookbook has a much healthier version using goat cheese that I meal prep for lunches semi regularly throughout the colder months. Although putting broccoli in a grilled cheese felt a little strange, I decided to try it anyway. The question remaining was which bread would complement it nicely.

Broccoli Beer Grilled Cheese {{Baking Bytes}}

Despite not caring for beer in its original beverage form, I often enjoy it as an accent to both sweet and savory dishes and there are a handful of recipes on my blog that call for it. Beer bread is a favorite to serve with stews and chilis, and Guinness chocolate ice cream turns out to be pretty fantastic. Broccoli cheese soup is delicious accented with beer as well, and this thought lead me towards using a beer bread for this particular sandwich.

Broccoli Beer Grilled Cheese {{Baking Bytes}}

Crispy roasted broccoli and melty sharp cheddar blend perfectly with the beer bread, and I strongly feel all three components are necessary for the full experience. You could certainly substitute an alternate bread (I would choose a whole wheat or seeded multi-grain) but the beer adds such a great twist that I promise it’s 100% worth the extra effort to make the loaf ahead of time. This sandwich combines several of my favorite things all into one and I can easily see it becoming somewhat of a staple, presuming I have the foresight to roast extra broccoli whenever possible. Great for beer lovers and broccoli lovers alike, this might even be a way to get a few extra veggies into what feels like a decadent meal.

Broccoli Beer Grilled Cheese {{Baking Bytes}}

This was the fan favorite (although to be honest, they said that about all of them) and sure to be a crowd pleaser. Whether it’s cut in half for a great appetizer, served with a cup of broccoli cheese soup for a superbly warming experience, or thrown into your regular dinner rotation, this sandwich is surprisingly homey despite its thoroughly non-traditional expectations.

Broccoli Beer Grilled Cheese {{Baking Bytes}}

I hope you enjoyed the series and if you found a new favorite be sure to let me know!

Broccoli Beer Bread Grilled Cheese
Makes one sandwich

Ingredients

1 head of broccoli, finely chopped
1 Tbsp olive oil
salt and pepper, to taste

2 slices beer bread (reduce sugar to 2 Tbsp or less)
1/4 cup grated sharp cheddar
olive oil or butter

Directions

  1. Preheat oven to 400 degrees Fahrenheit. Line a pan or coat thinly with olive oil.
  2. Combine broccoli, olive oil, and spices in a bowl; stir until well coated.
  3. Spread evenly on prepared pan and roast until broccoli is starting to char, about 20 minutes. (Or to your desired texture.)
  4. When the broccoli is nearly done, heat additional oil or butter in a small lidded frying pan over medium-low heat.
  5. Mix together cheese with 1/4 cup broccoli until combined. (One head of broccoli is probably enough for 4-ish sandwiches, presuming your bread slices are small.)
  6. Lay bread in heated pan, then top one side with broccoli mixture. Put on the lid and heat until cheese is melty and bread is golden.
  7. Place empty slice on top of the broccoli (toasted side up) and then carefully flip the whole thing; cook an additional 30-60 seconds to allow the sandwich to meld together.
  8. Serve immediately; would be extra fantastic with a cup of broccoli cheese or beer cheese soup for dipping!
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Broccoli Cheese Soup

Happy almost New Year and hope everyone had a merry winter holiday, for those of you that celebrate it. I spent Christmas with M’s family in Oregon, which was a little weird given the lack of snow, but nice to spend the time with his family. We did not celebrate with the cinnamon rolls I posted two weeks ago, but I did make pie for Christmas Eve dinner with the grandparents. Maybe I’ll get the blueberry recipe up sometime next year.

Broccoli Cheese Soup {{Baking Bytes}}

This week I’m posting a nice cozy soup, great for the week between Christmas and New Year’s where all you want to do is hang out inside and relish those last few days off work or school. This is a simple recipe, and pretty quick to make, but it’s hearty and creamy and with all that broccoli in there it masquerades as vaguely healthy.

I like to use sharp cheddar in soups, but some pepperjack or gouda or any combination that strikes your fancy is sure to be delightful. A creamy base with generous amounts of cheese is intertwined with a hefty amount of broccoli, sure to please your cozy palate without feeling too much guilt about it.

Broccoli Cheese Soup {{Baking Bytes}}

I added a little celery as filler, but it’s just fine without it if you don’t have it on hand. Likewise you could throw a little zucchini in there. Since it’s puréed anyway, it’s a great soup for sneaking a couple extra neutral veggies into a meal.

When I was making it, M frowned at the idea of a meatless soup, so I added some diced turkey at the end to satiate him. It certainly is not necessary and the soup is great in its original vegetarian state, but if, like me, you have some carnivores to appease, some chicken or turkey is a great addition.

Broccoli Cheese Soup {{Baking Bytes}}

It goes great with a side of whole grain bread for either lunch or dinner, and reheats nicely if you have leftovers. If you’re looking for a simple and classic meal that’s maybe a little less extravagant than typical holiday fair, make a batch of this soup.

Broccoli Cheese Soup

Adapted from Smitten Kitchen
Makes about 2 quarts (a little more if you add meat)

Ingredients

4 tablespoons unsalted butter
1 small onion, finely diced
2 small stalks celery, finely diced (optional)

1/4 cup all-purpose flour
1 cup half-and-half

4 cups low-sodium vegetable or chicken broth
1/2 tsp garlic powder
freshly ground pepper, to taste

1.5 pounds broccoli, chopped small (about 8 cups)
1 large carrot, grated (about 1 cup)

1-2 cups cooked, diced chicken or turkey breast (optional)
8 ounces sharp cheddar cheese, grated

Directions

  1. In a heavy pot over medium heat, melt the butter.
  2. Add onion and celery and sauté until softened and onions are translucent.
  3. Stir in flour until no lumps remain, then stir in half and half until smooth.
  4. Add broth, garlic powder, and pepper, and bring to a simmer.
  5. Simmer over medium-low about 10 minutes, until mixture thickens slightly.
  6. Add broccoli and carrot, and simmer until softened, about 20 minutes.
  7. Use an immersion blender (or any blender) to puree the soup to your preferred texture. I like it mostly smooth with a few chunks of broccoli, but you can blend as little or as much as you like.
  8. If using poultry, add it now and simmer an additional 5 minutes or until meat is warmed through.
  9. Remove soup from the heat and stir in the cheese until completely incorporated.
  10. Serve hot with an extra pinch of cheese, a sprinkle of freshly ground pepper, and a side of savory bread.

Broccoli Beef

Two days until July – I’m so excited! Why? You may ask. Well, for the month of June my challenge to myself was to give up bread (tortillas and pasta included) and peanut butter. Mainly to see if I could do it, because these items are basically life staples, and to help me branch out into different food.

Broccoli Beef {{Baking Bytes}}

I did end up having to make some exceptions (I traveled a fair amount this month which makes it a lot harder to avoid bread, especially since I really don’t like to waste food unnecessarily) but overall it was a successful challenge. I am *super* looking forward to being able to use tortillas again for wraps, and to have peanut butter on a waffle, but it also helped me come up with some new favorites: quinoa bowls, baked sweet potatoes, and this broccoli beef dish.

Broccoli Beef {{Baking Bytes}}

Super easy since it’s made in the crock pot, this broccoli beef is just as good as takeout and not much more work. You could easily prep it all the night before and store it in the fridge (use a separate bowl, not your crock pot container), and dump it into the slow cooker in the morning. Add the final ingredients right when you get home, turn it to high, and you’ll have dinner ready to go within the hour while you unwind or do some chores or whatever else you need to do in the interim.

Broccoli Beef {{Baking Bytes}}

Amazing sauce, thinly sliced beef (or elk in my case), and veggies galore. Traditional broccoli beef is just that, broccoli and beef, but I like to add a bell pepper for extra veggies, extra flavor, and extra color. Although in full disclosure, I add bell peppers to basically all my entrees where it wouldn’t be weird. A double batch just fits in a 6-quart crock pot, so you can feed a crowd or put half in the freezer for another day.

Broccoli Beef {{Baking Bytes}}

Goes great with a side of rice, quinoa, noodles, zoodles, or just enjoy it solo. It reheats well and is just as delicious on day 5 as it is fresh from the cooker. And if you finish the meat and veggies before the sauce, it works great as a condiment for rice or quinoa bowls.

Broccoli Beef {{Baking Bytes}}

Note: I have a hunch you can add the corn starch slurry at the beginning, and assuming it’s cooked on high for at least one hour near the end it should thicken as expected. However I have not yet had time to test this theory. Once I do, I’ll update here.

Broccoli Beef

Adapted from Le Creme de la Crumb
Makes about 3 quarts

Ingredients

1 cup beef broth (or 1 bouillon cube + 1 cup boiling water)
1/3-1/2 cup low sodium soy sauce
1/4-1/3 cup brown sugar (not packed)
1 Tbsp sesame oil
4 cloves garlic, minced
1/2 tsp red pepper flakes

1.5 lbs steak, slightly frozen

3 Tbsp cornstarch
1/4 cup cold water

1 lb broccoli
1 bell pepper, thinly sliced (optional)

Directions

  1. In a crock pot, whisk together broth, soy sauce, brown sugar, sesame oil, garlic, and pepper flakes.
  2. Thinly slice meat (this is easier if it’s still slightly frozen), and cut into 2″ pieces.
  3. Gently add meat to crock pot.
  4. Cook on low for 4-6 hours, or high for 2-3 hours.
  5. 1 hour before serving: Vigorously whisk or shake together corn starch and water. Stir into crock pot. Add broccoli and bell peppers, turn heat to high, and cook for another hour.
  6. Serve solo or with rice, quinoa, pasta, or your favorite grain.
  7. Refrigerate or freeze leftovers. Make a double batch if you like to have lots!