Southwestern Chili with Corn

I found this recipe in a Real Simple cookbook and it lives up to the name. It's simple, fast and really tasty.  It was originally a beef chili, but I tweaked it to make it meatless.  I'll include the meaty directions so you can decide how you want to make it.

1 T olive oil
2 carrots, chopped
1 onion, chopped
1 jalapeno, chopped
1 bell pepper, chopped
1 can kidney beans, drained & rinsed
{1/2 pound ground beef, omit kidney beans}
2 T tomato paste*
2 cans black beans, drained & rinsed
1 T chili powder
3 cups vegetable or beef broth {or water}
kosher salt & black pepper
1/2 cup corn kernels

Heat the oil in a large saucepan over meduim-high heat.  Add the carrots, onion, and peppers and cook, stirring, for three minutes.  {Add the beef and cook, breaking it up with a spoon until no longer pink, 3 to 5 minutes.}  Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.  Stir in the beans, chili powder, broth {or water}, 1/2 tsp salt and 1/4 tsp pepper.  Simmer over medium heat until the vegetables are tender, 8 to 10 minutes.  Stir in the corn.  Serve, {topping with shredded cheese and diced scallions.}  We love this with Pancheri cornbread.


*I used to hate using only a few tablespoons of tomato paste, because I usually ended up throwing the leftovers away. It finally dawned on me that I could freeze the extra in silicone ice cube trays.  I do that until they're solid, then throw them in a freezer bag in the freezer.  It works perfectly to throw into soups later. I just wanted to pass along my a-ha! moment*

Butternut Squash Mac & Cheese

Since I am soy-free, dairy-free these days, I am always on the lookout for new dinner recipes that are tasty, healthy, and don't make me feel deprived.  Enter this recipe, yet another from Brooke.  I'm in love.

1 fresh butternut squash

1 T Earth Balance

1 cup almond milk

1 tbsp flour

5 T nutritional yeast

2 tsp Dijon mustard

1/4 tsp garlic powder

3/4 tsp kosher salt  

ground black pepper

8oz whole wheat elbows

green mix-ins (spinach, kale, collards, etc)

Preheat oven to 350 F.  Cut butternut squash in half and peel.  Scoop out seeds with spoon.  Place cut side down in a 9x13 pan.  Add about 1/4-1/2 inch of water.   Bake for 45-60 min.  Once done, puree in food processor.*  

Meanwhile, prepare the cheese sauce in a pot on the stove top. Add Earth Balance over low-medium heat.   In a bowl, whisk together milk and flour until clumps are gone. Add into pot and whisk. Stir in nutritional yeast, Dijon, garlic, and salt & pepper and whisk over low heat until thickened, about 5-7 minutes.

Cook your pasta according to package directions.

In a blender, blend the sauce with 1 cup of roasted squash. {I added a little more than 1 cup, and it made it extra-saucy & creamy. Yum.}

Add cooked, drained, and rinsed macaroni into pot, along with cheese sauce & mix-ins. Heat through and serve.

*A 3.5 pound squash makes about 5 cups cooked squash – I froze my leftovers in silicone ice cube trays and will either thaw to use as baby food or throw them in green smoothies.*

Sweet Potato Minestrone

1 tablespoon vegetable oil
1 large onion, chopped
3 large stalks celery, chopped
2 1/2 teaspoons Italian seasoning
salt and pepper to taste
1 (28 ounce) can Italian-style diced tomatoes
5 cups vegetable broth
2 large sweet potatoes, peeled and diced
2 large carrots, sliced thin
1 can cut green beans
5 cloves garlic, minced



Heat oil in a soup pot over medium-high heat. Saute onion, celery, Italian seasoning, salt and pepper until tender, about 5 minutes. Stir in tomatoes, with the juice, broth, sweet potatoes, carrots, green beans and garlic. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.

The sweet potatoes make this a little bit sweet (go figure), and it's actually pretty filling. You can also add a can of cannellini beans to it if you like that sorta thing.

Zucchini and Corn Quesadillas

*photo and recipe (adapted) from here

3-4T olive oil
2 cloves garlic
1 onion, diced
1-2 medium zucchini, halved and thinly sliced
1 can sweet corn (if you have fresh, I think it would be so much better)
1 can black beans, drained and rinsed
1 t cumin
lots of chopped cilantro (depending on your tastes)
salt & pepper
8 whole wheat tortillas
1 cup shredded cheese (I used pepper jack, but any cheese you love would work)

Preheat over to 400 degrees.

In a medium skillet, heat olive oil. Add onion and cook until soft, about 5 minutes. Add garlic and cook one minute more. Add zucchini (and corn if you're using fresh) and cook until it begin to soften, about 5 minutes more. Add corn and beans and cook until heated through. Season with cumin, salt, pepper and cilantro.

Spread one side of tortillas with olive oil. On a cookie sheet place one tortilla, oil side down, fill with zucchini mixture and top with cheese (more or less depending on your tastes). Place remaining tortillas on top, oiled side up. Bake until cheese is melted and the tortillas begin to get crispy, about 10 minutes (you can also place under the broiler if you want it even crispier). Cut into wedges and serve immediately. I served mine with raspberry-chipotle salsa and it was fantastic.

**Only make the number of quesadillas you need for the meal. Save remaining filling to make additional quesadillas for lunch the next day. Or, just eat the yummy filling alone (like I did)

Cherry Chipolte Chili: Gluten Free and Vegetarian

My friend Lori had a cooking night the other night where she made some fabulous recipes for us. This one sounds strange but was oh so yummy! She is mainly vegetarian and gluten free.

Ingredients:
2 c vegetable broth
1 c dried cherries (our grocery has them by the raisins)
1 T olive oil
1 c chopped onion
1 T crushed fresh garlic
1 bottle roasted red pepper chopped, or one fresh red pepper chopped
4 t chili powder
1 1/2 t cumin
1 t ground coriander
1 t dried oregano
4 c petite canned chopped tomatoes
1 16 oz can black beans
1/4 c chopped cilantro
avacado to taste

For chips:
Spelt Flour tortillas
Coconut oil

Directions:

Heat 1 cup of broth in microwave. Place cherries in small bowl and add hot broth and set aside.Heat olive oil in a 4 quart sauce pan over medium heat. Add onion (and red bell pepper if not using bottled roasted bell pepper); sauté about 5 minutes. Add garlic, cook 1 minute. Add chopped bottled red pepper (if not using fresh), chili powder, cumin, coriander, and oregano. Cook over medium heat, stirring occasionally. Add tomatoes and remaining broth, bring to boil. Reduce heat; simmer uncovered about 5 minutes. Stir in beans, cilantro, and cherry mixture. Continue cooking until thoroughly heated. I cut one tortilla into wedges and fry in coconut oil and stick the triangles in one side of the bowl and then chop a half of avocado and put on top of the chili. If you can find spelt tortillas, they don't have gluten, have only 100 calories and are yummy.

veggie gnocchi

I love, love, love gnocchi and order it whenever I go somewhere that serves it. I tried making homemade gnocchi one time and it wasn't really worth the effort. Then, hallelujah, I found it in the pasta aisle at Wal-Mart. Happy day. This recipe was the perfect dish to make with it. Light, easy, summery and with tasty leftovers. Enjoy.

1 T olive oil
1 zucchini, quartered lengthwise and sliced crosswise
1 summer squash, quartered lengthwise, and sliced crosswise
2 garlic cloves, minced
1 pint grape tomatoes, halved
1 lb. gnocchi
1/4 cup fresh basil, chopped
2 T grated Romano cheese
1 T butter
2 tsp fresh lemon juice

Set a large pot of salted water to boil. In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes. Meanwhile, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.

Sloppy Veg-Head Joe

This is from Rachael Ray's Big Orange Book that I got for Mother's Day... this is the first recipe I've tried and it's yummy! I made whole wheat hamburger buns with it {good buns, but use half the salt - they were way too salty for us}. Made it nice and cheap being meatless and with homemade buns and all... and when you borrow the yeast from your neighbor, it makes 'em even cheaper! ;) thanks Dude

1 T. canola or vegetable oil
2 jalapeno peppers, seeded and finely chopped
1 red, green, or yellow bell pepper, seeded and chopped
1 red onion, chopped
2 large garlic cloves, chopped
1 (21-ounce) can black beans, drained and rinsed
1 t. ground cumin
1 t. ground coriander
salt and pepper
1 (15-ounce) can diced fire-roasted or chunky-style crushed tomatoes
1 rounded T. brown sugar
1 T. Worcestershire sauce (see Note below) or vinegar of any kind
1 lime
4 crusty rolls, split and lightly toasted
A handful of fresh cilantro leaves, chopped

Heat the oil in a skillet over medium-high heat. To the hot oil, add the jalapenos, bell peppers, onions, and garlic and cook until tender, 7 to 8 minutes.

Fold in the black beans, cumin, and coriander and season to taste with salt and pepper.

Stir in the tomatoes, brown sugar, and Worcestershire or vinegar and simmer the mixture for a few minutes to combine the flavors.

Squeeze the lime juice into the pan and stir. Serve the joe mixture on buns with cilantro to top.

SERVES 4

NOTE Worcestershire sauce contains everything but the kitchen sink, including anchovies. I love it, but if you follow a strict vegetarian diet you might prefer to substitute vinegar.

Spiced Lentil Tacos

Don't be scared by this recipe. This is a great, cheap alternative to traditional tacos and lentils are definitely healthier than hamburger meat. A 1lb. bag of lentils is about $1.50 and will make 2 recipes. It's quite delish; even my Dad enjoyed these!

1 T olive oil
1 cup finely chopped onion
1 clove garlic, minced
1/2 t salt
1 cup dried lentils, rinsed
1 pkg taco seasoning
2 1/2 cups vegetable broth or water
1-2 chipotle chilies in adobo sauce finely chopped (can be omitted if you don't want it too spicy)
tortillas, warmed
shredded cheese
shredded lettuce or cabbage
diced tomatoes
sliced avocado or guacamole
salsa


Heat oil in large skillet or sauce pan. Add onion and garlic and cook until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are frgrant and lentils are dry, about 1 minute. Add broth and chipotle chilies; bring to a boil. Reduce heat, cover and simmer until lentils are tneder, 25 to 30 minutes.

Serve with cheese, lettuce (I prefer cabbage on these), tomatoes, avocado--whatever fixings you like on your tacos.

When I make these, I 1.5 the lentil portion. It's great as leftovers and makes a fabulous lunch at work the next day. You can also make a yummy taco salad.

Black Bean Fajitas

I've started blog-stalking the recipe blog of a girl in my ward. She has some great, healthy meals. This one was really tasty.

2 green bell peppers, cut into strips
1 onion, cut into strips
4 oz sliced mushrooms
1 cup frozen corn
1 can black beans, rinsed and drained
1 fajita seasoning packet + 1/4 cup water
2 cups cooked brown rice
guacamole
salsa, sour cream, and cheese if desired

Cook brown rice as directed. In a large skillet heat 1-2 Tbsp. olive oil and saute vegetables until tender crisp. Add black beans. Combine fajita seasoning mix with 1/4 cup of water. Add to cooked vegetables. Stir and cook until most of the liquid is absorbed.

Assemble however you like on the tortillas and enjoy! I think the next time I make these I might even just opt to eat them as a burrito bowl with a bit of extra rice!

Roasted Corn Chowder

1 T olive oil
1 T butter
8 ears corn, shucked and kernels removed from cobb (or 4 cups frozen corn)
4 medium potatoes, peeled and diced
1 red bell pepper, diced
1 large onion, diced
2 jalapenos, finely diced (remove the ribs and seeds if you don't want it too spicy)
3-4 cloves garlic, minced
4 cups water
1/2 to 1 cup cream or half-n-half
2 T cumin
2 t salt
1 t pepper

To roast the corn, heat the oven to 400. Place kernels on an oiled sheet pan (you only need about 1T to keep it from sticking). Roast corn for 17-20 minutes, until it just begins to brown and the sugars are released.

In a large stock pot, heat oil and melt butter over medium heat. Add onion, jalapenos, pepper and garlic. Cook for about 5 minutes, until onion is translucent and veggies begin to soften. Add potatoes, corn, water and seasonings. Boil uncovered until potatoes are fork tender, about 20 minutes. Add cream or half-n-half and heat through. For thicker soup, you can add about 1 T cornstarch mixed with 2 T cold water (mix water and cornstarch until smooth and add to soup). Check seasoning.

*This is a recipe that I created in an attempt to use up a bunch of veggies from my CSA shares. If you find something wrong, or make your own changes, please let me know. Personally, I wanted a little more kick. I'll either add additional jalapeno (or include some seeds) or add 1/4 to 1/2 t cayenne pepper.

**For Mandy, you can do this soup non-dairy as well. Just leave out the dairy and substitute vegetable stock or chicken stock for the water.

Potato-Pumpkin Soup

1 8 to 10 lb. pumpkin
2 medium potatoes, peeled and chopped
2 medium white or yellow onions, chopped
6 cups water
1/2 cup condensed milk, cream or half-n-half
1 t cardamom
1 t salt
1/2 t white pepper
1/2 t nutmeg
2 T minced fresh parsley, for garnish

Cut off the top 1/3 of the pumpkin. Scoop out the seeds and strings, saving the seeds. Using a sturdy spoon, scoop out the pumpkin flesh, leaving a 1-inch wall inside. Refrigerate the shell and top.
Combine the potatoes, onions, 2 cups pumpkin flesh and water in a large stockpot. Add the salt, white pepper, cardamom and nutmeg. Bring to a boil, cover and cook over medium heat until the vegetables are fork tender, about 20 minutes.
Meanwhile, preheat the oven to 200. Put the pumpkin shell and top on a baking tray and place in the oven to warm.
Remove the vegetables and place in a food processor and puree until smooth, or mash by hand until no lumps remain. Return the puree to the cooking water. Stir in the milk, cream or half-n-half, adding more if necessary for a creamier consistency. Heat over low heat until hot.
To serve, place the pumpkin shell on a large serving tray. Pour in the hot soup and sprinkle with fresh parsley and toasted pumpkin seeds, if desired.

Pasta with Arugula, Fresh Herbs, and Garlic

I found this recipe in a cooking magazine I subscribe to and tried it for the first time today. It has a pleasantly sharp sort of flavor from all the garlic, red pepper, and fresh herbs. All in all, very delicious. Bonus: from start to finish -- including prep -- this recipe took me less than 35 minutes!

1/4 cup extra-virgin olive oil
7 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 tablespoons lemon juice
salt and pepper
1 pound pasta (campanelle, fusilli, or penne)
2 cups lightly packed baby arugula (or baby spinach)
1/2 cup lightly packed fresh parsley
1/2 cup lightly packed fresh basil
1 cup grated Parmesan cheese

Boil pasta according to package directions until al dente. Meanwhile, heat oil, garlic, and red pepper flakes in a large saucepan over medium-low heat just until garlic turns golden, about 3 minutes. Remove from heat, stir in lemon juice, cover, and keep warm.

Reserve 1/2 cup cooking water from pasta and drain pasta. Return to pot, add warm oil mixture, reserved cooking water, arugula, parsley, basil, and Parmesan, and toss just until greens wilt. Season with salt and pepper.

Colcannon

This is an Irish dish I found in one of my vegetarian cookbooks. It is quite tasty. I served it with brats, but it would be good with any sausage.

1 lb. cabbage, quartered and sliced
4 lb potatoes, peeled and quartered
8 oz leeks
2 cups evaporated milk
2 t salt
1 t pepper
1/4 t nutmeg
4 T butter (I only used about 2T)

Put cabbage in 3 quart saucepan and cover with water. Bring to a boil and cook until very tender, about 45 minutes. Put potatoes in 4 quart saucepan, cover with water. bring to a boil and cook until very tender. (You will be mashing them) Meanwhile, cut the white parts of the leeks in half lengthwise and slice thinly. Put leeks in 2 quart saucepan and add evaporated milk, salt, pepper and nutmeg. Boil for 10 minutes, until leeks are tender. Heat oven to 350 and butter a 3 quart baking dish. Drain potatoes and mash. Add the leeks and milk, stir with a spoon. Drain cabbage and fold into potatoes. Taste and adjust seasoning. Put mixture in a baking dish. Dot with bits of butter. (This can be made to this point and refrigerated for several days) Bake 1 hour until heated through and golden on top. Serve hot.

Harvest Veggie Whole Wheat Pasta

Really good, fresh taste - and good use of all the summer veggies. When I make this again... I think I'll roast some cherry tomatoes in with the veggies. And I didn't use the mint (to me, it belongs only in my desserts) or the ricotta cheese - and it was still "yum-o"!

1 pound whole wheat penne
Salt and freshly ground pepper
2 large or 4 small zucchini, chopped into bite-size chunks
1 yellow squash, chopped into bite-size chunks
1 red pepper, chopped into bite-size chunks
1 red onion, chopped into bite-size chunks
1/4 cup plus 3 tablespoons extra-virgin olive oil (EVOO), divided
1/4 cup sliced almonds, blanched and toasted
1 cup basil
3/4 cup parsley
1/4 cup mint
1 clove garlic
1/2 cup Parmigiano-Reggiano cheese, grated
1 to 1 1/2 cups ricotta cheese

Preheat oven to 400ºF.

Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to package directions. Right before draining, remove and reserve 1 cup of the pasta cooking water. Drain pasta thoroughly, return to the pot and reserve.

While the pasta is cooking, place chopped zucchini, yellow squash, red pepper and onion on baking sheet. Drizzle the vegetables with 3 tablespoons EVOO, and season with salt and freshly ground black pepper. Roast for about 15 minutes or until tender and golden brown.

While vegetables are roasting, place the almonds, herbs, garlic, some salt and pepper in a food processor. Pulse the processor while drizzling in the 1/4 cup EVOO. Transfer the pesto to a large mixing bowl and mix in the Parmigiano-Reggiano. Add the cup of reserved pasta-cooking liquid to the bowl and mix it to combine. Add the pasta and the roasted veggies to the bowl and give it a good toss to coat everything with the pesto.

In a small mixing bowl, combine ricotta cheese and freshly ground black pepper.

Spoon pasta into 6 dishes and top each dish with dollop of the peppery ricotta mixture.

I served with Garlic Pull Aparts.

Rachael Ray
Serving 6

Fresh Basil Pasta

1 c. chopped onions
1 clove garlic, minced
2 T olive oil
1 can (14.5 oz) italian stewed tomatoes
1/2 pint whipping cream
1 c. fresh, chopped basil
1 c. fresh, grated parmesan cheese
salt and pepper
Penne or bowtie pasta

Saute onions and garlic in olive oil until tender. Add tomatoes and simmer until bubbly. Remove from heat and add whip cream. Add all other ingredients and toss.

* May also add mushrooms, zuchinni, chicken or shrimp

Sweet & Easy Vegetable Stir-Fry

You definitely get a sweet, orange flavor from the sauce. If you prefer, decrease the OJ and increase the soy sauce for less sweetness. And have fun playing with the vegetable combo!

2 tablespoons cornstarch
2 tablespoons sugar
1/2 teaspoon ground ginger
1 cup orange juice
1/4 cup soy sauce (reduced-sodium, preferably)
2 garlic cloves, minced
Olive oil
2 large carrots, peeled & sliced
2 cups broccoli florets
2 cups cauliflowerets
1 medium onion, cut into wedges
1 cup fresh snow peas
1 can (8 0z) sliced water chestnuts, rinsed and drained

Stir together cornstarch, sugar, and ginger. Add orange juice, soy sauce, and garlic; whisk until thoroughly combined and smooth.

Heat 1-2 tablespoons olive oil in a wok or large skillet over medium-high heat. Stir-fry carrots, broccoli, cauliflower, and onion for about 4 minutes. Add snow peas and water chestnuts; continue stir-frying until all vegetables are crisp-tender, about 3-4 minutes more. Stir orange juice mixture again and then add to vegetables. Bring to a boil; cook and stir until thickened and all vegetables are coated, about 4-5 minutes. Serve over cooked rice.

Black Bean Rice Burgers

I can't believe I didn't think to post this one before!

1 can (15 oz) black beans, rinsed and drained
1 cup cooked brown rice
1 small onion, finely chopped
1 egg, lightly beaten
2 tablespoons salsa

Using a fork or potato masher, mash beans in a bowl. Add rice, onion, egg, and salsa, and mix thoroughly. Coat a nonstick pan with cooking spray. Drop bean mixture by 1/2 cupfuls onto hot pan; press each to about 1/2" thickness. Cook for 5-6 minutes on each side, until well-browned and firm. (Note: If there is a secret to flipping these things without them falling apart, I haven't discovered it. I just sort of reshape them after flipping.)

For a great burger topping, combine 1/4 cup salsa and 1/4 cup sour cream. Use instead of ketchup, mayo, etc.

Capellini Pomodoro

This is my favorite dish from the Olive Garden -- it's so light and easy and tasty, and the leftovers are fantastic.

14 oz angel hair (I use whole wheat)
8 med. tomatoes, cut into ½” pieces
11 fresh basil leaves, chopped
2 cloves garlic, chopped
6 Tbsp olive oil
Salt and pepper, to taste

Cook capellini pasta according to package directions. Mix diced tomatoes, chopped basil, garlic & oil. Season with salt and pepper. Drain pasta. Toss pasta with tomato mixture in a sauté pan and heat throughout. Serve immediately with freshly grated parmesan cheese.

This will serve 4 hungry people, especially if served with salad and parmesan popovers.

Vegetable Lasagna with Red Sauce

I found this recipe a while ago and have made it several times, always to positive reviews. Unlike most vegetable lasagna dishes, this one uses a standard red sauce (hence the name of the recipe.) Even my meat-loving husband really likes it!

6 dried lasagna noodles
1 lb ricotta cheese
2 eggs
1/2 cup grated Parmesan cheese
2-3 tablespoons chopped fresh parsley
1 teaspoon dried basil
ground black pepper to taste
1/4 cup olive oil
3/4 cup chopped onion
1/2 cup sliced carrots
1/2 cup chopped green bell pepper
8 oz. chopped frozen broccoli, thawed & drained
2 cloves fresh garlic, minced (optional)
1 1/2 - 2 cups spaghetti sauce (I make my own using this recipe but process just until chunky)
1-2 cups shredded mozzarella cheese

Cook pasta in boiling water for 8-10 minutes or until al dente; drain, rinse with cold water, and set aside. In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil, and pepper.

Saute onion in oil over high heat for about 5 minutes; add carrots and saute 2 minutes more. Stir in bell pepper, broccoli, and garlic, if using. Reduce heat to medium and cook until tender, approx. 5 mins more. Mix all into ricotta mixture.

Spread small amount of sauce in bottom of a 9"x13" pan to prevent sticking. Layer noodles, vegetables, sauce, and cheese. Bake at 350*F for 45-60 minutes. Let stand for 15 minutes before serving.

UPDATE: Last week I made just the vegetable filling for the recipe (cut in half) and used it to stuff about 10 - 12 jumbo shells. Drizzle red sauce over it to taste, the cover and bake for about 25 minutes. Sprinkle with cheese and bake 5 minutes more. Fabulous.

Cream of Tomato Soup

1/4 cup olive oil (I use about half that)
2 medium onions, finely chopped
4 garlic cloves, finely chopped
1 rib celery, finely sliced (I leave this out as I don't typically have celery and don't want to buy a huge bunch for one rib)
2 28oz. cans diced tomatoes
1 T tomato paste
1 T sugar
2 cups chicken or vegetable broth
1 T dried basil
salt & pepper to taste
1 cup heavy cream (I use about 1/3 this amount)
Parmesan cheese

Heat olive oil in large stock pot and add onions, garlic and celery. Cover and cook until soft, about 3 minutes. Uncover and cook another 5 minutes. Add diced tomatoes, tomato paste and sugar and cook 5 minutes. Add broth and seasonings and cook 10 minutes. Puree soup in a blender or with a hand held submersible blender. (If you use a blender, only fill it about half-way. The hot liquid will expand and explode out the top if the blender is too full.) Add cream and heat through. Serve with Parmesan cheese.