Recipe(s) of the…Month?

Ok, so I obviously haven’t been keeping up with sharing a recipe each week like I was doing during the school year, but I have two that I’ve made recently that I felt were worthy of sharing.

This first one I just threw together myself and it turned out great. I love it because I’ve been trying to get my kids to eat more soups with my homemade broth (since it’s a nutrient-rich traditional food). It also offers a nice serving a vegetables, which we try to include in as many lunches as possible. It also doesn’t include any fake processed cheese like most Broccoli Cheese soup recipes!

Easy Lunchtime Broccoli Cheese Soup (As opposed to a more complicated version I make for dinner which also serves more people)

2 T butter

2 T flour

1/4 cup diced carrots

1/2 cup finely chopped broccoli

1 cup chicken broth

1 cup milk

1/2 cup shredded cheddar cheese

1/2 tsp onion powder

Salt and pepper

Dash of nutmeg

Add butter and flour to the pot. Add milk and broth. Bring to a boil and add vegetables. Reduce heat and simmer 10 minutes. Add cheese, onion powder salt, pepper, and nutmeg.

I served it with a slice of sprouted grain toast for dipping.

Homemade Graham Crackers

3 cups whole wheat flour (preferably freshly ground)

1/2 cup untoasted wheat germ

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup unsalted butter softened (preferably one from grass-fed cows, like Kerrygold)

3/4 cup packed light-brown sugar (I reduced it down to about 1/2 cup. I may experiment with reducing it even more and increasing the honey)

2 tablespoons raw honey

Preheat oven to 350 degrees. Whisk flour, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.

Put butter, brown sugar, and honey into the bowl and beat on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined. Add a little extra flour if needed.

Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.

Using a pizza cutter, cut into rectangles. Pierce crackers using the tines of a fork. Transfer crackers on parchment paper large baking sheets. Bake, rotating halfway through, until dark golden brown, 8 to 10 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.

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