A Tasteful Week: Bread and Soup

One of my favorite restaurants is Macaroni Grill. And, what I love about it is their rosemary bread they serve when you arrive. This bread is every bit as good as the one they serve.

Rosemary Bread

1 Tbsp yeast
1 Tbsp sugar
1 c warm water
2 1/2 c flour
1 tsp salt
2 Tbsp fresh rosemary
2 Tbsp butter

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 1 T butter, salt, and 2 cups of flour. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary.

Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 minutes.

Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.

Let loaves rise again until doubled, about 45 minutes. Preheat oven to 375° F. Bake for 15 to 20 minutes, until lightly browned. Carefully remove from oven, brush with remaining butter (and salt if desired.).

This is a delicious soup that is low calorie because of the cheese. Adding a small portion to the blender adds body to it! YUM!

Broccoli and Cheese Soup
Yield: 6 servings (serving size: 1 1/3 cups)

Cooking spray
1 c chopped onion
2 garlic cloves, minced
3 c fat-free, less-sodium chicken broth
1 (16-oz) package broccoli florets
2 1/2 c 2% reduced-fat milk
1/3 c all-purpose flour
1/4 tsp black pepper
8 oz light processed cheese, cubed (such as Velveeta Light)


Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.