I freeze bean soup all the time. As azzaelea said, the beans might break down a bit, but that only makes bean soups better anyhow. I find that letting them defrost on their own instead of zapping them helps keep it to a minimum. As for the paella, I'd probably just eat it as leftovers, but if you really have too much to eat, it's worth a try. I would use my foodsaver on it, to create a vacuum seal, but if you don't have one, try a zip lock bag with as much air pressed out as you possibly can.

Eileen, Fantastic idea for a party!!! You've inspired me to have one of my own. Plus I will actually get to enjoy the party instead of "making sure everyone else is getting what THEY need!".. I'm a big soup maker so it's hard to pare this down. I won't put them in order since it's all a tie but... Pasta E Fagioli Chicken corn chowder split pea w/ ham tortilla soup Maybe we'll all get some good soup recipes we DON'T have out of this thread. Yeah for fall weather!! Have a fantastic party. Question: Do you make any of your soups in advance and in what order, if you did, would you make them? You've got my mind thinking now :)

Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jan 25, 10 at 9:05 Caliloo (Alexa) has chosen BROCCOLI for this ingredient focus. Thanks Alexa, this is one of my favorites! Between now and Feb 6, I hope we can all find some goodies using broccoli. Soups, salads, casseroles.... I wonder what the weirdest (but good) use might be? Note to everyone... please participate. This is a way to group forum favorite recipes together for future use. Adding a recipe that you like and have made is all that is necessary. Pictures are welcome but not required. I draw a name from those who participate and then you get to decide on the next focus. So be sure to check back at the end of the two week period. I'll draw the next name on February 7,2010 from the participants on this thread. It's fun to pick a favorite ingredient and collect the recipes. We are purposely avoiding meat, poultry and fish so that more can play. Nancy Here is a link that might be useful: Cookalong #19------SPINACH Follow-Up Postings: o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by susytwo (My Page) on Mon, Jan 25, 10 at 9:50 We like this one from one of the Moosewood Restaurant cookbooks. Raw Broccoli Salad 1 large head of broccoli 1/2 cup mayo 2 tsp maple syrup 4 tsp cider vinegar 1/4 tsp salt 1/4 tsp pepper 1/4 cup currants or raisins 1 medium tomato, diced Finally chop the florets from the broccoli and smaller stems. It should make about 4 cups of chopped broccoli. In a serving bowl, whisk together mayo, syrup, salt and pepper. Stir in broccoli, currants and tomatoes. Set aside for at least 30 minutes, but best when allowed to sit for a day in the refrigerator. o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by sherrmann (My Page) on Mon, Jan 25, 10 at 10:05 Stir Fried Broccoli Florets cut small but intact, with a bit of stem remaining Butter OR EVOO Salt Heat the butter or EVOO in a large saute pan, add the broccoli, toss to coat, just a few minutes. Toss a couple times until brocolli is crisp tender, sprinkle with salt. I never parboil the brocolli. Though I use evoo for almost everything, we prefer butter for this one. It is just perfect as a side dish sauteed like this...one of our favorite veggies, goes with everything. Sherry o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Mon, Jan 25, 10 at 10:11 Wow, looking through my T&T file I just realized that it's obvious I am not very adventurous when it comes to broccoli! LOL Other than using in stir-fry, I only have two recipes that use broccoli, and I haven't made either of them in years! Hopefully this cookalong will break me out of my shell! LOL Broccoli Linguini 1 lb linguini 3 oz olive oil 4 cloves garlic, minced 1 lg bunch broccoli, finely chopped including 1-2" of stems 3/4 c chopped walnuts 1/2c pitted black olives, sliced 3 oz parmesan or romano cheese, grated Salt to taste Pepper, freshly ground Cook linguini according to package directions until "al dente", drain. Heat olive oil in large skillet and sautgarlic until golden. Add broccoli, walnuts and olives, cook and stir over medium heat until very hot. Season to taste with salt and pepper Pour over hot linguini, sprinkle parmesan over top and serve immediately (From Daytons Marketplace) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Broccoli Puff 2 10-oz packages frozen chopped broccoli 1c Bisquick 1c milk 2 eggs ½ tsp salt 1c shredded cheddar cheese Preheat oven to 325 º. Butter 1-1/2 qt casserole. Cook broccoli as per directed on package, drain and cool. Beat Bisquick, eggs and salt until smooth. Stir in broccoli and cheese. Pour into casserole, bake 1 hour or until knife inserted in center comes out clean. Serves 6 Variation: Substitute 2 10 oz packages frozen corn or 2 10 oz packages of spinach for the broccoli Source: General Mills, Inc. Linda o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Mon, Jan 25, 10 at 10:19 Links to previous Cookalongs! Here is a link that might be useful: All the other Cookalongs o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 25, 10 at 10:30 Thank you Denise for adding the links. Such a help! Nancy o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jan 25, 10 at 21:29 HMMMM. I do need to break out of my broccoli shell. I only eat it raw in salads or with dip, or in stir fry, and rarely, steamed with some lemon butter over the top. I have a good recipe for that broccoli, nut, raisin salad but hardly ever make it. I like Sharon's pasta idea. I had great broccoli pasta once at a dinner party, it was bow ties. I also used to make cream of broccoli soup, back in my younger, svelter days. o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by pkramer (My Page) on Mon, Jan 25, 10 at 22:48 Gosh, I haven't participated in any of the cookalong, but I had to answer you on one comment. "I wonder what the weirdest (but good) use might be?" Compost! I can't stand the smell of this stuff. Sorry! o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Mon, Jan 25, 10 at 23:07 Ann, would you add the last few cookalongs in the FAQs for us? Please? There used to be a restaurant in Raleigh, long closed now, that specialized in breakfasts. They made an omelette with shredded chicken, cream cheese and broccoli that was delicious. I know it doesn't sound that good, but it really was. o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Mon, Jan 25, 10 at 23:26 Here is a great soup I served a couple of weeks ago at my soup party. It was a huge hit. The recipe is from All Recipes. Potato, Broccoli and Cheese Soup Rated: Servings: 6 Submitted By: Ruth A. Burbage "A cheesy, potato broccoli soup that tastes great." Ingredients: 2 cups chopped onion 2 tablespoons margarine (I used olive oil) 2 1/2 pounds peeled and cubed potatoes 5 cups boiling water 4 cubes chicken bouillon (I used chicken stock) 3 cups fresh broccoli, cooked and drained salt and pepper to taste 3 cups shredded Cheddar cheese (added some left over rinds) Directions: 1. In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes. 2. Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup. 3. In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper. 4. Add cheese and heat soup through until cheese is melted. Serve warm I served the soup with homemade crutons and pumpkin seeds. o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by jessicavanderhoff (My Page) on Mon, Jan 25, 10 at 23:39 It's pretty good boiled in saltwater with olive oil and lemon juice squeezed over it, but it's divine breaded in salt/cornstarch and deep fried :-) o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by dirtgirl07 (My Page) on Mon, Jan 25, 10 at 23:49 It's edible if you steam the broccoli til tender. Then add it to a pan that you sauted some garlic with olive oil, just to coat it good. Then give it some shavings of Asiago cheese when you plate it. o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Tue, Jan 26, 10 at 7:55 ONe of my all time favorites is an Asian stir-fry sort of thing that came from an ancient Myra Waldo cookbook. 1 tbsp oil 1 bunch broccoli cut into florets and stems peeled and cut into 1/2 inch slices 3 scallions, cut in 1 inch pieces on an angle Sauce: 2 tbsp soy sauce 1 tbsp gin 1/2 tsp sugar 1/2 cup water Mix together sauce ingredients and set aside. Heat oil (med high heat) in a saute pan, add broccoli. Stir fry for 2 minutes. Add scallions and stir fry for an additional minute. Pour sauce over broccoli, cover and turn heat to med for about 2 minutes. o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Tue, Jan 26, 10 at 9:25 I priced out fresh broccoli at the grocery store yesterday, it was $2.99/lb. so I definately won't be using that. They had random spears for $1.99/lb, which is just one cent under my limit for produce. So I might be using frozen, which makes me think my contribution is either going to be soup or pasta, although the idea of making broccoli stuffed calzones or something similar is kind of intriguing. I can get produce way cheaper at the greengrocer, but it is out of the way from my usual routes so I can only go on Saturdays. o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Jan 26, 10 at 10:24 I need to add more broccoli to my diet, too. I sometimes get broccoli cheese soup at restaurants, and usually enjoy it if they have it warm enough (I've been served ice cold broccoli cheese soup - you don't even want to go there.) My attempts at making have been less than successful. It comes out kind of grainy in texture. I'm hoping someone has a good recipe. The one above that Theresafic looks promising. The other day I steamed some broccoli and cauliflower together to add to some pasta I made, but I learned that steaming doesn't take nearly as long as I thought it would, and the veggies turned to mush. Oh well, I'll keep trying. Sally o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by angelaid (My Page) on Tue, Jan 26, 10 at 11:41 Broccoli Cornbread 1 stick melted margarine 1 box of chopped broccoli, thawed 1 pkg. Jiffy cornbread mix 4 eggs 3/4 c cottage cheese 1/2 c grated cheddar cheese Mix all ingredients, and put in a greased 9 by 13 inch pan. Bake at 400* for 20-25 minutes. o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by katiec (My Page) on Tue, Jan 26, 10 at 13:15 This is how I got the kid (and a couple of other broccoliphobes) to eat broccoli: * Exported from MasterCook * Broccoli Balls Recipe By : Katie, from the Victory Garden Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs 2 cups blanched and finely chopped broccoli 1 1/2 cups fresh bread crumbs 1 cup shredded mozzarella cheese -- (or Swiss or Parmesan) salt and pepper 1 teaspoon minced garlic 1/3 cup vegetable oil Beat eggs and combine with everything but oil. Form into 1"-1 1/2" balls. Fry in hot oil until browned on all sides, about 5 minutes. - - - - - - - - - - - - - - - - - - o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Tue, Jan 26, 10 at 13:26 Like Linda I was shocked at how few Broccoli recipes I have! It's one of our favourite veggies but I simply steam it and serve with butter. However I do have this one recipe that we just love! Chicken And Broccoli Crepes 8 crepes 3 Tbl butter 2 Tbl shallot minced 2 garlic cloves minced 3 Tbl flour 2 Cup milk dash tobasco 2 Tsp Worcestershire salt and pepper to taste 1 Cup grated cheddar 2 Cups Chicken cooked and cubed 12 broccoli florets, Cooked until Just Tender crisp Melt butter and cook shallots and garlic over low heat for 1 or 2 minutes. Add flour and cook , stirring for 2 minutes. Gradually add milk and cook until thickened. Add salt, pepper, tobasco, worchestershire and cheese. Remove 1/2 the sauce. Add chicken pieces and broccoli to the sauce. Divide mixture among crepes. Place rolled crepes, seam side down, on a buttered oven proof dish. Spoon reserved sauce over crepes. Sprinkle with parmesan. Heat in the oven at 375 for 10 - 15 minutes and then broil to brown lightly. Serve immediately. Can substitute asparagus, mushrooms or seafood Crepes: 2 eggs, 1 cup milk, 1/2 tsp salt, 1 cup flour, 2 T melted butter.Combine all until smooth, let sit 30 minutes. 12 crepes (or you can use store bought flour torillas) o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleenca (My Page) on Tue, Jan 26, 10 at 13:42 I've made this recipe since it was in the Los Angeles Times Food section in 1993. Broccoli Chantilly 6 servings 1 1/2 lb fresh or frozen broccoli 2/3 c whipping cream 1/3 c sour cream 1 tsp dry mustard 1 Tbsp lemon juice 1 tsp grated onion salt & pepper paprika, optional Wash broccoli, cut off tough ends & split if large. Cook in 1 inch boiling water until tender, 10 to 15 minutes. Drain thoroughly & place in warm broiler-proof casserole. Whip the cream until stiff. Fold in sour cream, mustard, lemon juice, onion & salt & pepper to taste. Dollop cream mixture over broccoli & sprinkle with paprika. Place under broiler until lightly browned, watching to prevent scorching. Here's another oldie I have made off & on since the mid-'80s, also from the L.A. Times. It's good for getting protein & broccoli into kids, & is easy to cut in half. It can be mixed together a few hours before baking. Broccoli Casserole 8 servings 6 eggs 2 lb creamed small-curd cottage cheese 6 Tbsp flour 1/2 lb diced Colby cheese 1/2 c butter or margarine 2 green onions,chopped 2 10-oz pkg frozen chopped broccoli, thawed In a large bowl, lightly beat eggs, then add cottage cheese, flour, Colby cheese, butter, green onions & broccoli. Pour into greased 9x13 pan & bake at 350 degrees 1 hour or until knife comes out almost clean. Casserole should be golden & bubbly on top. Let set 10 minutes before serving. o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by skeip (My Page) on Tue, Jan 26, 10 at 14:17 Here's two that I love. The first is from the New York Times, the second is an Alton Brown riff. GARLICKY SESAME CURED BROCCOLI 1 ½ Teaspoons Red Wine Vinegar 1 Teaspoon Kosher Salt 2 Pounds Broccoli Florets ¾ Cup Extra Virgin Olive Oil 4 fat Garlic Cloves, minced 2 Teaspoons Cumin Seed 2 Teaspoons Toasted Sesame Oil Large pinch Red Pepper Flakes In a large bowl, stir together the Vinegar and Salt. Add Broccoli and toss to combine. In a large skillet, heat Olive Oil until hot, but not smoking. Add Garlic and Cumin Seed and cook until fragrant, about 1 minute. Stir in Sesame Oil and Pepper Flakes, Pour over Broccoli and toss well. Let sit at least one hour at room temperature. Taste for Salt and serve. OVEN ROASTED BROCCOLI 1 Pound Broccoli, rinsed 2 Tablespoons Olive Oil 2 Cloves Garlic, minced Kosher Salt and Freshly Ground Black Pepper 1/3 Cup Panko Bread Crumbs ¼ Cup Grated Parmesan Cheese Cut the Broccoli Florets into bite size pieces. Cut the stalks into 1/8" thick rounds. Place all in a mixing bowl, add the Oil and Salt and Pepper. Toss to cover. Add the Panko and toss to combine. Place all in a 9"x13" baking dish and bake in a preheated 425 degree F oven until tender, about 10 minutes. Remove from oven and sprinkle with Parmesan Cheese, toss and serve immediately. Steve o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by fearlessem (My Page) on Tue, Jan 26, 10 at 19:47 This recipe for roasted shrimp and broccoli is my favorite... Roasting the broccoli brings out so much flavor, and I had never thought to pair it with cumin and coriander before this, but the flavor combo is fantastic. Here is a link that might be useful: Roasted Broccoli with Shrimp o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Tue, Jan 26, 10 at 23:05 Oooo...Skeip, those two are going in my "to-try" folder right now. Thank you. o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Wed, Jan 27, 10 at 9:36 Over the years, I find myself making broccoli less often because I like the flavor of than other green vegetables better than broccoli. I usually steam fresh broccoli in the microwave and serve it with a drizzle of olive oil. When I want to dress it up, I sometimes serve it with this sauce: RIPE OLIVE SAUCE 2 cloves garlic, crushed 1/4 cup olive oil 1/2 cup finely chopped, pitted black olives 1 or 2 tsp. fresh lemon juice 1/2 tsp. salt, or less to taste 1/4 tsp.pepper Saute garlic in small saucepan over medium-low heat until golden, about 3 minutes. Do not let it brown. Add remaining ingredients and cook 1 or 2 minutes to heat olives. Pour over steamed fresh vegetables. o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by dgkritch (My Page) on Wed, Jan 27, 10 at 15:05 I was just going to post Roasted Broccoli too! Steve beat me to it and his sounds better! LOL I just toss with the OO, salt and pepper. I love the idea of the Panko and garlic. Hmmm.........have broccoli. have garlic. have Panko. Yep, on the menu this week! Several other here going in my To Try SOON" file! Deanna o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Wed, Jan 27, 10 at 15:11 OH Yum Steve....I might just have to do that roasted broccoli tonight along with my Lemon Chicken. I was doing broccoli anyhow but yours sounds way better. o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Jan 27, 10 at 16:59 I thought for sure I had served broccoli with a parsley caper sauce, but haven't found the recipe yet. It seems that broccoli is one of those veggies that lends itself well to sauces and dressings, whether cooked or raw. That roasted broccoli recipe looks good to me, too. Sally o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Feb 8, 10 at 8:48 I got involved with the Superbowl game yesterday and forgot that it was time to start a new cookalong... Kathleenca.... Please pick the next ingredient to focus on. o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Feb 8, 10 at 14:44 up we go... Kathleen...I hope you see this and if you do, then just post your choice on here. Then I can start the next cookalong. o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleenca (My Page) on Mon, Feb 8, 10 at 19:19 Hi Nancy, Let's try bacon for the next cookalong. Thanks, KathleenCA o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Feb 8, 10 at 19:44 I sent Kathleen an email for another idea. I've purposely stayed away from meat so that everyone can join in. o RE: Cookalong #20--------Broccoli clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Feb 8, 10 at 22:28 All set to move on.. Feel free to add any new broccoli recipes to this thread at any time. Nancy Here is a link that might be useful: Cookalong #21---------BEANS

LynnNM, I made onion soup with your recipe and served it at a dinner party last night. It got rave reviews all around. I didn't need swim goggles. My 44 year old Oster Regency mixer/blender/food processor/meat grinder quickly cut the onions into perfect thin slices. Not a tear was shed. Thanks for the recipe. In return here is another soup recipe that I make that everyone loves Ina Garten’s Winter Minestrone Soup Ingredients: Good olive oil 4 ounces pancetta, ½-inch-diced 1½ cups chopped yellow onions 2 cups (½-inch) diced carrots (3 carrots) 2 cups (½-inch) diced celery (3 stalks) 2½ cups (½-inch) diced peeled butternut squash 1½ tablespoons minced garlic (4 cloves) 2 teaspoons chopped fresh thyme leaves 26 ounces canned or boxed chopped tomatoes, such as Pomi 6 to 8 cups chicken stock, preferably homemade 1 bay leaf Kosher salt and freshly ground black pepper 1 (15-ounce) can cannellini beans, drained and rinsed 2 cups cooked small pasta, such as tubetti 8 to 10 ounces fresh baby spinach leaves 1/2 cup good dry white wine 2 tablespoons store-bought pesto Garlic Bruschetta (see recipe) Freshly grated Parmesan cheese, for serving Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1-1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, add more chicken stock. Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot. Garlic Bruschetta 1 baguette Good olive oil 1 garlic clove, cut in half lengthwise Preheat the oven to 425 degrees. Slice the baguette at a 45-degree angle in 1/2-inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic. Here it is as a work in progress from when I made it in November This picture is from Ina Garten's website