Cheddar Potato Broccoli Soup

This was something I decided to do to use up the baby red potatoes, 2 heads of broccoli and 1 head of cauliflower we had in the fridge that needed to be used.   Turns out today was a good day to do it, too, because it looks like it might rain at the moment.  Anyway, it's a super simple recipe that gives great results.  I think I will try this again sometime!

Cheddar Potato Broccoli Soup

1 or 2 bunches of broccoli, chopped into small florets
1 head of cauliflower, chopped into small florets
1/2 lb red or russet potatoes, diced
1 stick of butter
1/3 c flour
1 small onion, diced
1 or 2 c sharp cheddar cheese (if you get it pretty sharp it will flavor enough that you don't need as much)
1  12 oz can evaporated milk
3 cans chicken broth or stock (about 6 cups)
1/2 tsp salt
1 pinch cayenne pepper
1 tsp onion powder

Melt butter in a large saucepan or stock pot.  Add onions and cook for a few minutes until they are tender. then add your flour.  Add the first 2 cans and stir well til the mixture thickens.  Add your evaporated milk, then your broccoli and cauliflower and potatoes, and the other can of broth and stir well to combine.  Stir in the cheese til it melts and combines with everything else.  Simmer on medium heat til potatoes are tender, stirring occasionally, for 20 minutes. Then add your seasonings, simmer another 5 minutes and then serve warm with some of your favorite bread.

Spanish Rice

This was something my mom usually did from a box, but I decided to do from scratch today just because we needed to use up some leftover taco meat from last week.   It was pretty simple, generally the same method as the box Mom used, but I used my own ingredients.  This is a one skillet meal, no need for extra veggies or meat or carbs, because everything is in there.  Quick, cheap, and so flavorful.

Spanish Rice

1 1/2 c white rice
2 tbsp butter
taco seasoning, about a teaspoon
about a teaspoon of onion powder
1 can diced tomatoes
2 1/2 c water
leftover taco meat, about a cup or so. (or you could use 1/2 to 1 lb ground beef and half a can each of corn and black beans)

Melt the butter in a medium large skillet.  Add the rice and cook together for about 2 minutes, the rice should start to turn golden.  Add onion powder and taco seasoning and stir well to coat rice.  Add your tomatoes and water and taco meat, and then cover and simmer for about 20 minutes.  Serve hot with grated cheese if you wish.