Eating for comfort—one spoonful of soup at a time

Become the Super-shero or hero of your kitchen with this soup that is guaranteed to bowl your family and friends over.


Broccoli & Cheese Soup
Topped with a Baguette Crouton





3 TBSP Extra-virgin Olive Oil
1 Small Sweet Onion, finely chopped
1 Garlic Clove, finely chopped
1 Rib Celery, sliced
1 Medium White Potato, diced
4 Cups Stock (vegetable or chicken)
1 Large Head Broccoli, chopped
Broccoli stalks, sliced
1/4 tsp. Nutmeg
Salt & Freshly Ground Black Pepper, to taste
5 oz. grated sharp cheddar cheese, crumbled (or you can use Stilton, a milder cheese, or blue cheese—your choice of your favorite mouth-watering, melting type of cheese)

For the Crouton:

1/2 Baguette, sliced
8 TBSP Extra-Virgin Olive Oil


Heat oil in a large pot, add onion and garlic, and cook on medium heat, stirring continuously until soft and onion is transparent.

Add celery and potato, slices of the broccoli stalk, stir, then cover pot with a lid, and lower temperature to simmer and cook for five minutes.

Pour in the stock and turn up heat to medium, and cook for 10 – 15 minutes, stirring, until all the vegetables are soft.

Add the rest of the broccoli, and cook for five minutes (until broccoli is al dente).

Add nutmeg, salt and pepper.

Taste to adjust the salt and pepper.

Transfer soup to a blender (or food processor), blend until smooth, but you can also choose to blend half the soup and leave the other half allowing for a few lumps.

Transfer soup back to the pot, cover and lower heat to simmer (just to keep it warm).

At this point, make the baguette crouton by heating oil in a pan over medium-high heat, then add the baguette slices, ensuring that the slice is evenly coated with oil.

Fry for 4 minutes, turning them over to brown on both sides. Remove from heat, place on paper towel and return to the soup.

Turn the heat off, and slowly add the grated cheese a handful at a time, stirring to avoid clumpy cheese.

Once all the cheese has been added is melted, remove from heat, and ladle into soup bowls immediately, and top with a toasted baguette crouton.


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Cupcakes for dinner…Yes, I’m serious….

“What’s for dinner?”


So what’s the catch, you ask?

I’ve been giving my crock pots a workout, making different dishes to freeze, and I was going to make an eggplant casserole in one of my crock pots, but I had chili, soup, stew and a yet-to-be-named dish in each crock pot that I own, so I decided to nix the casserole idea and experiment  with the eggplant to come up with something fun and of course tasty.

Now, before you turn your nose up at the main ingredient, (as I know a lot of people don’t like eggplant), just read through the recipe and as John Lennon would sing, “Give eggplant a chance”….okay, I may have taken some liberty with his lyrics, but you know what I mean.

Welcome to Tasty Tuesday



Studies show that eggplant lowers cholesterol, and they are good for the hips.


3 large eggplants

4 zucchini’s (yellow or green)

1 clove garlic

1 egg

4 egg whites

1/4 cup freshly grated parmesan cheese

1/4 cup freshly grated romano cheese

1/4 cup provolone cheese

1 cup quinoa

2 fresh tomatoes, chopped

1 cup tomato sauce (no meat it in, just plain sauce)

1 cup fresh basil leaves

1 cup shredded mozzarella cheese

Sea salt

Olive oil


Preheat oven to 425 F

Makes 12 cupcakes.

Spray cupcake pans with non-stick spray or you can line the pans with cupcake paper. If you do use cupcake paper, spray those with the non-stick spray.

Wash and slice the zucchini, put on a tray, sprinkle with a bit of salt and a bit of olive oil and roast until tender (usually takes about 15 minutes).

Once done, take zucchini out of the oven, set aside and reduce the temperature of oven to 350 F.

Peel the eggplant and cut into cubes.

Put a large pot of water on stove and bring to a rolling boil.

Add a salt to the boiling water.

Add the cubed eggplant into the water and cook until the eggplant is tender.

Once eggplant is cooked, drain well. Squeeze the water out of the eggplant.

In a food processor, add: eggplant, zucchini, garlic, fresh tomatoes, egg, egg whites, provolone, parmesan cheese, romano cheese, quinoa and basil leaves and process, until everything is well mixed together.

If it’s too loose, then you can add a bit more quinoa.

If it’s too dry, then add another egg.

I don’t think you’ll need to add anything extra, but it all depends on the size of your vegetables.

Taste the mixture. If you feel it needs some salt, then add a little salt, or you may want to add a bit more of any of the cheeses (it’s up to you, which is your favorite, I prefer romano cheese, but a lot of people like parama cheese).

Once your mixture is how you want it to be, spoon it generously into each cupcake pan, you can fill it to the top, these are not like cake batter, they won’t rise or overflow.

Make sure your oven is at 350 now.

Bake for 30 to 40 minutes, until mixture is a golden brown.

Remove from oven and set your oven to Broil.

Spoon tomato sauce over each eggplant cupcake and top with mozzarella cheese.

Broil for about 5 – 10 minutes (depending on your oven, but keep an eye on them, you just want the sauce and mozzarella to melt on top).

Remove from oven and they come out easily from the cupcake pans using a spoon.

Serve with a salad.

Authors changing the world one recipe and one word at a time.

Please stop by my fellow author blogs and pick up a few more Tasty Tuesday recipes.

 Yummy Pot Roast by Nancy Lauzon

Workday Meat Loaf by A. Catherine Noon

Paniolo Cornbread by Renee Wildes