Cream of Chicken and Wild Rice Soup

We had our weekly "dinner with the nabes" (as we call it; nabes = neighbors) yesterday evening and I volunteered to prepare it. Awhile back, I found this recipe at a website called caloriecount.com and was intrigued enough to try it. It was good enough that I added it to my recipe collection and last night was the second time I tried it. Again, it was a hit ... everyone loved it. It is a really good soup to serve at this time of the year when the nights are getting colder and you want something to really warm you. Definitely falls under the umbrella of comfort food. I served toasted rye bread with the soup -- it complements the flavor of the soup quite well.

Speaking of this time of the year, it is definitely my favorite. I love autumn! Colorful leaves, mugs of warm apple cider, bonfires, cozy sweaters .... I love it all!

 

But, back to the subject of last night's menu.......(and I doubled it by the way, but the recipe that follows is a single batch which would yield about 4 servings)

The ingredients.....

• 1 tbsp extra virgin olive oil
• 2 cups chopped mushrooms
• 3/4 cup chopped celery
• 3/4 cup chopped carrots
• 1/4 cup chopped shallots
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp ground pepper
• 4 cups chicken broth
• 1 cup cooked wild rice (I use the Uncle Ben's kind that is already cooked)
• 3 cups shredded cooked chicken breast
• 1/2 cup reduced fat sour cream
• 2 tbsp chopped fresh parsley

 Heat oil; add mushrooms, celery, carrots, and shallots and cook until softened. Add flour, salt and pepper and cook 2 minutes more.

Add broth and bring to a boil, scraping up any browned bits. Add rice and chicken and let simmer awhile. Add sour cream and parsley at the end and heat through.

Roasted Vegetables & Pecans With Soy/Honey Glaze

My original idea was that I would use brussel sprouts for this dish, which I thought would be delicious roasted in the oven with toasted pecans and some kind of a sweet glaze on them. I was originally thinking I would use maple syrup for the sweetness, but then stumbled onto something that tasted much better!

The reason I used cauliflower and carrots was because my dear husband absolutely could not find brussel sprouts at the supermarket (although I swore to him I had just seen them a few days prior, but I digress). This recipe is pretty versatile though relative to what vegetables you use. The glaze is really the star. And, it's super easy.

Equal parts of soy sauce and honey with a couple garlic cloves (minced). Whisk together and voila! Now, how easy is that?

I started with putting my vegetables in a large bowl and drizzling enough olive oil to slightly coat the vegetables. Then, I put salt and some fresh ground pepper over them and mixed them to evenly allocate. I then put them on a cookie sheet and put in the oven at 425 degrees.

The vegetables roasted for 30 minutes (stirred every few minutes for even browning). At the 30 minute mark, I added a handful of whole pecans and drizzled my glaze (enough to coat). From there, I roasted for approximately another 30 minutes (making sure to stir often so the vegetables, etc. didn't burn).

The sauce (glaze) was so yummy that I put it on the table for every one's drizzling pleasure :o).

I also use this glaze on salmon and the flavors work very well together.

Make it Healthy

Within the last couple days, I have come face to face with the fact that my nutrition is somewhat lacking. I feel that I need to be more conscious as a whole when making food choices, thus, this week, I am going to attempt to experiment with healthier menus. Healthy cuisine does not have to be dull. I'm going to see how I can jazz it up!

“To eat is a necessity, but to eat intelligently is an art.” -La Rochefoucauld

Rye, Sweet Onion & Bacon Stuffing

The first time I seen this recipe in Food & Wine magazine, I knew I must try it. And, might I add, I'm glad I did. It is a home run! 


Senses are sure to be teased with the aroma of caramelized sweet onions married with the smoky goodness of bacon (not to mention the scent of fresh herbs mingling in). Talk about cooking sensually -- this one takes the cake!


This is a great autumn/winter dish to make. Comfort food supreme -- takes a little prep work, but trust me, it is so worth it! I was never a big fan of stuffing, but this is incredible.


Keep in mind that the best way to prep this dish is to do so the evening before and let the flavors marry overnight. 


Let's dig in.....

• One 9-in long loaf seeded rye bread, cut into 1-in cubes
• 4 tbsp unsalted butter
• 1 large sweet onion such as Vidalia, halved and thinly sliced
• 2 stalks celery, chopped
• Approximately 1 tbsp fresh chopped sage
• Approximately 1 tbsp fresh chopped thyme
• 1/2 pound piece of slab bacon, sliced 1/2 in thick and cut into 1/2 in dice
• 2 1/2 cups chicken broth (reserve some extra as well to splash on during baking if needed)
• 1 egg
• 2 1/2 tsp kosher salt
• 1/2 tsp freshly ground pepper

Preheat oven to 375 degrees. Butter 2 cookie sheets (rimmed) and place the rye bread cubes in a single layer. Toast the bread for 15 minutes, tossing halfway through (keep an eye on near the end so that the bread doesn't burn!). Transfer the bread to a large mixing bowl.

In a skillet, melt the butter. Add the onion and celery; cook over medium heat until tender (probably about 10 minutes). Add the sage and thyme and cook until fragrant (about 1 minute). Scrape into the bowl with the bread.

Wipe out the skillet. Add the bacon and cook over medium heat until browned (about 10 minutes). Using a slotted spoon, transfer the bacon into the bowl with the bread. In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add the salt and pepper. Toss until the bread soaks up the liquid.

Cover the dish and put it in the fridge overnight (or if you don't have the time; allow the mixture to soak for at least a couple hours).


Bake the stuffing for 30 minutes (covered). Remove the lid and bake for about another 30 minutes until the top is lightly golden. Make sure the stuffing doesn't dry out. If you don't feel you have enough moisture, splash on a little more broth before or during baking.


And that's a wrap! I trust you enjoy this as much as my family & I have. Happy eating!


By the way, here's what happened with the extra bacon we had........ BLT's!! And yes those tomatoes came fresh from the garden.