In episode 17, I chat with Holly Clark and Tanya Avrith to discuss their book, “The Google Infused Classroom”. This is a great conversation about how the book came to be, who the book is geared towards, and of course, international food. I have to say that this interview made me envision these two ladies as the female version of Dale and Brennan from Step-Brothers. Their energy and relationship is clear in this interview and it’s easy to see why these two ladies wrote this book together. As an added bonus, they are offering a free copy of the book to two lucky listeners. All you have to do is tweet your thoughts of the episode using the hashtags #edtechbites and #infusedclassroom. They will randomly choose two lucky tweeters to receive this added bonus. Please check out Tanya’s and Holly’s blogs to learn more about them and what they can add to your PLN. Also, please leave a review of the EdTechBites podcast on Apple Podcast, Google Play, or whatever app/stream you use. Buen Provecho!
Well, it’s that time of year again when we dust off the coats and jackets and iron our long-sleeve shirts. With the cold weather comes a variety of foods (including the ever popular turkey we’ll all be eating for about 3 weeks straight). One of our family favorites is soups and stews. Who doesn’t like a warm bowl of soup and a crusty loaf of french bread for dipping? One of my all time favorites is creamy chicken and broccoli soup. I must warn you though, if you are a fan or the high sodium and preservative cans, this might not be for you. This is homemade and better than anything that you’ve probably had in the past. So buckle up and let’s get to it!
3 celery stalks (diced)
3 carrots (diced)
1/2 and onion (diced)
2 cloves of garlic (diced)
4 strips of peppered bacon (I always use the low sodium)
1/4 cup of flour
1 jar of chicken bone broth (or any other broth you prefer)
2 cups of water
1 cup of milk (or cream, depending on your intolerances)
green onions (diced)
salt and pepper to taste
Place a large pot on medium heat and render down the bacon until it is crispy. You can leave them in strips to do this or dice them up before you cook. I choose to dice them up. Remove the bacon when it is done cooking and set aside.
Add the celery, carrots, onion, and garlic to the pot and cook thoroughly. Once cooked, add in the flour and mix everything until it becomes a thick paste. If it looks pretty gnarly, you’re on the right track! You can now add in your chicken bone broth and water. Mix this around and bring it to a boil. It will thicken as it heats up.
Next, use a stick blender and pulverize your ingredients so that it resembles a soup/stew. If you don’t have a stick blender, carefully ladle it into a blender and blend up in batches. Bring this back up to a boil and add salt and pepper to taste.
Once it is boiling, add the shredded chicken, broccoli, and the milk/cream. Reduce the heat and simmer until the broccoli has cooked through. Continue tasting and adding salt and pepper to your liking.
Once the soup has reduced and the flavor is just right, you can turn off the heat. Serve this up in a deep bowl and top with the rendered bacon, shredded cheese, and green onions. I like to serve this up with a loaf of French bread so we can dip and eat.
Give this recipe a try. You will not be disappointed (unless you don’t eat dairy, pork, or chicken broccoli soup). Leave a comment and share this recipe with your friends, family, and PLN. Buen provecho!