Page 17 - Alaska Parent Spring 2021
P. 17

 Cheesy Vegetable Soup
....................................................................... Servings: 10
INGREDIENTS
• 5 medium russet potatoes • 4 medium carrots
• 4 stalks celery
• 2 cups broccoli, florets
• 1 medium onion
• 6 cups chicken broth, low-sodium
• 4 Tbs butter, unsalted
DIRECTIONS
Chop all vegetables: potatoes, carrots and celery (about 2 cups each), broccoli (or a combination of broccoli and cauliflower), and onion.
Place chopped vegetables and chicken broth into crockpot and cook on
low for 4-6 hours or until vegetables are soft.
About 30 minutes before serving, prepare sauce:
• 1/2 cup flour, all-purpose
• 3 Tbs yellow mustard
• 1 tsp salt
• 1/2 tsp black pepper, ground • 2 cups milk
• 2 cups cheddar cheese, shredded
Melt butter in a saucepan. Add flour, mustard, salt and pepper; stir until combined. Slowly stir in milk and
cook on medium heat until thickened.
Add sauce to crockpot along with cheese. Stir until cheese is melted and fully combined.
Recipe courtesy of superhealthykids.com
 Hearty Beef Stew
....................................................................... Servings: 6
INGREDIENTS
• 1 1/2 lbs beef for stew, cut into 1-inch pieces
• 1/8 tsp ground black pepper • 1/4 cup all-purpose flour
• 1 Tbs vegetable oil
• 3 cups medium white
potato, cut into cubes (about 1 lb)
• 4 medium carrots, peeled and sliced (about 2 cups)
DIRECTIONS
• 2 medium onions, cut into wedges
• 4 cloves garlic, minced
• 3 1/4 cups Swanson Beef Broth or Beef Stock
• 1 Tbs Worcestershire sauce • 1 tsp dried thyme, crushed • 1 bay leaf
• 1 cup thawed frozen peas
 Season the beef with black pepper. Coat the beef with 2 tablespoons flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it’s well browned, stirring often.
Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups broth, Worcestershire, thyme and bay leaf.
Cover and cook on low for 10 to 11 hours* or until the beef is fork-tender. Remove and discard the bay leaf.
Stir the remaining flour and broth in a small bowl until the mixture is smooth. Stir the flour mixture and peas
in the cooker. Increase the heat to high. Cover and cook for 15 minutes or until the mixture boils and thickens.
*Time-Saving: Or you may cook this recipe on high for 5 to 6 hours.
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