Saturday, January 7, 2017

Wild Rice

 Clean wild rice as directed on the package. I use 1 cup cleaned, rinsed wild rice : 3 cups liquid

1 Cup wild rice, rinsed throughly
3  cups chicken broth
1 onion chopped
Celery, chopped

Cover, bring to a boil, turn down heat and simmer until rice is tender

When done and still hot, add 1 cup or so cranberries

Sheila brought this to Thanksgiving 2016. It was so good 😊
I use this recipe as the wild rice bed for the salmon menu.

Salmon with wild rice

This combination is interesting, colorful, and satisfying

Broiled 🍋 lemon pepper salmon
Wild rice cranberry casserole

We serve the salmon on the bed of wild rice

Baked sweet potatoes
Roasted asparagus 

Apple crisp with whipped cream

Tuesday, January 3, 2017

Vegetable beef soup

3 -4 cups bone broth or beef broth -Swanson is a good brand if you are using beef broth
2 cups chopped beef, (I used beef from a boiled soup bone that I used to make bone broth)
Could use beef left over from a roast.

1 onion rough cut
2 cloves garlic chopped
2 carrots peeled and roughly cut
2 stalks celery roughly cut
2 parsnips, peeled and rough cut
2 Tablespoons parsley
2 bay leaves
2 cloves of garlic, chopped
1/4 cup red cooking wine
2 Tablespoons tomato paste (I buy the pre-measured packets so I don't have to open the entire can for this small amount)
1 teaspoon sugar
Salt and pepper to taste

Add water as needed if soup is too thick.

Bring to boil and simmer until vegetables are tender and broth is flavorful

Cream of mushroom soup

5 to 6 cups fresh mushrooms (chopped)
If using dehydrated mushrooms, soak in warm water for 20-30 minutes, when done, squeeze out excess water and chop into small pieces.
I used white mushrooms, portobello, and shiitake mushrooms

2 Tablespoons olive oil
2 Tablespoons butter
Brown the following in the oil butter mixture;
1 onion chopped
1 clove garlic, chopped

Add chopped mushrooms

To the above add
5 cups chicken broth
1/2 teaspoon thyme

Bring to boil and heat thoroughly.

Remove about 1 - 2 cups of the soup and set aside
Use an immersion blender and blend remainder of soup to the consistency desired, add soup that was set aside and heat.

Add 3/4 cup to 1 cup of heavy cream.

Salt and pepper to taste.

According to the pioneer woman's blog this can be frozen and used as cream of mushroom soup in casseroles instead of purchasing canned soup.