Chicken & Wild Rice Soup

Chicken & Wild Rice Soup

1/4 c. butter

1 finely chopped onion

1/2 c. chopped celery

1/2 lb fresh mushrooms, sliced

1/2 c. carrots, sliced

1/2 c. frozen corn
1/2 c. all-purpose flour

6 c. chicken broth
2 c. cooked wild rice

1 lb boneless, skinless chicken breasts, cooked and cubed

½ tsp salt

½ tsp curry powder

½ tsp mustard powder

½ tsp dried parsley

½ tsp black pepper

1 c. slivered almonds

1 - 2 c. half-and-half (or milk)

Melt butter in a large pot over medium heat. Stir in the onion, celery, and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 minutes more. Then add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.

Next add the rice, corn, chicken, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through then pour in the half-and-half. Let simmer for 10-15 mins. Do not boil or the roux will break.

Southwestern Tabbouleh Salad

I was in the mood for a healthy/grainy/veggie salad and nothing is more healthy/grainy/veggie-ey than tabbouleh, right? I found my way to this recipe. I made it and ate half of the bowl before I realized I probably should save some for dinner. oops. Since I used a red onion instead of the listed green onion, it tasted like the southwestern bean salad at Einstein Bros. Do they even still have that salad? It's been too long since I've had a bagel, apparently. Anyway, I thought I could add a can of black beans and a cup of frozen corn and it would be almost identical to the Einstein version--and it would make enough for dinner. Excellent--necessity really is the mother of invention. Topped with grilled chicken (I marinated mine in a bottled chipotle lime marinade, but you could just grill it with salt, pepper, cumin and lime juice) it made for a delightful dinner.
Southwestern Tabbouleh Salad
1 cup bulgur wheat
2 cups hot water
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1 cucumber, halved, seeded and diced
1 bunch fresh flat-leaf parsley, leaves finely chopped (since it's a southwestern version, cilantro would work too)
1/2 teaspoon ground cumin
Kosher salt and fresh ground pepper
2 lemons, juiced (limes would work too)
1/4 cup extra-virgin olive oil
1 can black beans, rinsed and drained
1 cup frozen sweet corn, thawed

Put the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.

In a mixing bowl, combine the tomatoes, onions, cucumber, and parsley. Toss the salad well to incorporate the ingredients. Add cumin and season with salt and pepper. Add the bulgur, lemon juice and olive oil. Add the corn and black beans. Fold everything together to incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature.

As of late...

Admittedly, I'm too lazy/tired to do individual posts, but I don't want to forget some of our latest favorites. So here they are in boring, list form:

Chicken Parmesan -- I'm not even kidding, you have to try this. Soooooo good. We haven't tried the lower-fat version yet because, hey, the original is just too good.

Sweet Potato Barley Salad -- this has become my favorite healthy lunch (and it makes for a quick lunch if you have the barley, or I use brown rice sometimes, already cooked and in the fridge).

Quinoa Toss w/ Chickpeas and Herbs -- everyone liked this, but I didn't add the beets (Nate probably wouldn't have touched it if I had).

Open-Face Hot Turkey Sandwiches -- this is such a quick, yummy dinner if you have leftover cooked turkey. I've also used this gravy over chicken with rice or potatoes.

Easy Potato Corn Soup -- this is our new favorite soup.

Lentil Bacon Soup -- I used small diced ham and less liquid so it was more like stew than soup.

Polenta 2-Ways

Polenta is so fun--not only to say..."pO-len-taaaa!"...but also to eat since you can prepare it in so many ways. Creamy, chilled, baked, grilled--you get the idea. This first recipe is from Katie Brown's Weekends and I liked the idea of making a polenta-base and then letting everyone top it as they wish. (I accidentally put the polenta on a large baking sheet instead of a 13x9 pan which made it thinner, but it still worked. Next time I will pay attention and put in the right pan because I would have liked it a little more substantial.)
For the toppings, I sauteed diced sweet onion, zucchini and a couple tomatoes with some thyme and oregano. I also added some thinly sliced ham and swiss cheese.This was surprisingly quick (minus the chilling time) and easy--a fun, family dinner.
Create Your Own Polenta Bar
3 cups chicken broth
1 cup milk
1/4 tsp salt
2 cups yellow cornmeal
1 Tbsp butter
1/3 cup Parmesan cheese
1 Tbsp melted butter

1. Line a 13x9x2-inch baking pan with parchment paper
2. In a large saucepan, bring broth and milk to a boil. Add salt. Whisking constantly, add cornmeal in a slow, steady stream.
3. Cook over low heat, whisking occasionally, until polenta is thickened and bubbly. Remove from heat.
4. Add 1 Tbsp butter and Parmesan and whisk to mix well.
5. Pour polenta onto the parchment paper in the pan and spread evenly. Chill until firm, about 30 mins to 1 hour.
6. To serve, brush with melted butter and broil for 3 to 5 minutes. Sprinkle with your choice of toppings and cut into bars.

Ideas for Toppings:
sauteed sweet onion, zucchini, tomatoes, thyme and oregano
sauteed mushrooms, onions and parsley
Italian sausage and tomato sauce
shredded cheese and ham
cheddar cheese, sour cream and bacon


This second recipe is from one of my favorite books, Vegetarian Classics, which describes it as follows: "Velvety smooth polenta baked with a layer of vegetables and cheese is an ideal casserole because it is so substantial and full-flavored. The fact that it can be completely assembled in advance adds to its charm." I concur :) It was cheesy and delicious. You do get quite a workout from all the whisking, but it's worth it.

Baked Vegetable Polenta
1 Tbsp olive oil
1 medium onion, minced
1 cup thinly sliced fennel (or 1 red bell pepper, minced)
1 medium zucchini, quartered lengthwise and thinly sliced
2/3 cup drained and diced canned tomatoes
1 cup frozen corn, thawed
salt & freshly ground black pepper to taste

The Polenta:
2 cups milk
1 1/2 cups water
1 cup cornmeal
2 garlic cloves, put through a press (or grated)
3/4 tsp salt
1/3 cup grated Parmesan cheese
1 1/2 Tbsp finely shredded fresh basil
1 cup grated fontina cheese

1. Heat oil in large skillet over medium heat. Add the onion and fennel (or bell pepper), and saute about 10 minutes until the fennel is crisp/tender. Stir in zucchini and tomatoes, and cover the pan. Cook 10 minutes. Stir in corn, salt and pepper, and remove from heat.
2. Butter a 2 1/2 quart baking dish or other shallow casserole.
3. In a 3 quart saucepan, combine milk and water. Add the cornmeal, garlic and salt, and whisk until smooth. Place over medium-high heat and bring to a boil, whisking continuously. Lower the heat and whisk until the polenta resembles soft mashed potatoes, about 10 minutes. Whisk in the Parmesan and basil.
4. Pour half of the polenta into the prepared casserole. Cover with half of the vegetables and cheese. Spoon the remaining polenta and top with the remaining vegetables and cheese.
5. Let the casserole sit at least 30 minutes or up to 24 hours before baking (cover and refrigerate if more than 1 hour).
6. Preheat oven to 400 degrees. Bake polenta about 25 minutes or until it is golden on top and bubbly. Let sit 10 minutes before serving.

Corn, Bean and Quinoa Salad

This weekend I did a simplified version of the Corn, Shrimp and Quinoa Salad. I didn't have any shrimp and I only had a little quinoa left, but I wanted a refreshing, nutritious salad. I loved how it turned out so I wanted to make note of it--

Corn, Bean and Quinoa Salad
1/2 cup uncooked quinoa
1 can black beans, drained and rinsed
1 can sweet corn, drained
1/2 green bell pepper, minced
1/4 c red onion, minced
1 scallion, thinly sliced
2 Tbsp fresh cilantro, minced
2 Tbsp extra virgin olive oil
1 Tbsp dijon mustard
juice of one lime (more if wanted)
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper

1. Cook quinoa according to directions. Let cool slightly.
2. Combine beans, corn, bell pepper, onion, scallion and cilantro in medium-sized salad bowl.
3. Whisk together oil, mustard, lime juice, sugar, salt and pepper and pour over corn mixture.
4. Add cooked quinoa and stir to combine. Refrigerate until serve.

Corn and Potato Soup

In deciding on what to make for dinner tonight, I took two factors into consideration: 1) We are all coming down with colds and feeling yucky, and 2) I had some mashed potatoes in the fridge leftover from last night's dinner. So that meant only one option--soup. A creamy potato soup. Voila! Corn and Potato Soup it is! If only every dinner decision was that easy :) (This soup isn't as thick as a chowder, which we liked, but you could definitely make it thicker by adding about 2 Tbsp of flour before adding the chicken stock or omitting one can of chicken stock.)

Corn and Potato Soup
2 Tbsp extra virgin olive oil
1 small onion, finely chopped
1 red bell pepper, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 jalapeno, seeded and finely chopped
2 cloves garlic, minced
2 cans chicken stock
1 can creamed corn
2 cups frozen corn
2 cups cooked potatoes, diced (or slightly mashed)
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 green onions, chopped
1 cup grated cheddar cheese

1. Heat olive oil in large soup pan. Add onions, bell pepper, carrots and celery. Saute until slightly tender. Add jalepeno and garlic. Cook for one or two more minutes.
2. Add chicken stock, creamed corn and frozen corn. Bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes.
3. Add potatoes, salt and pepper. Cook until heated through.
4. Ladle into bowls. Top with grated cheese and green onions.

Corn, Shrimp and Quinoa Salad

This recipe is from the Sunflower Farmers Market website. What?! You haven't been to Sunflower Market? And you haven't been to Sunflower Market's website? Thanks to Heather's urging, I have--and so should you. It's great. So is this recipe. It was perfect on a warm, spring day like today.
Supersweet Corn, Shrimp and Quinoa Salad
3 c. cooked quinoa**, or prepared couscous
1 can (15 oz.) black beans, drained and rinsed
3 c. fresh supersweet corn kernels, 4 medium ears (I used a can of sweet corn, which I know could never compare to fresh supersweet corn, but it's still winter you know...)
1 c. seeded and diced (1/4 in.) red and green sweet bell pepper
1/2 c. chopped red onion, soaked in hot water for 5 min. and drained
1/4 c. thinly sliced scallions (white part and 1 inch of the green)
8 oz. good-quality salad shrimp, or 2 cups cooked chicken, smoked turkey, or imported boiled ham cut into 1/2 inch cubes (optional)
1/4 c. minced fresh cilantro leaves
1/3 c. extra virgin olive oil
3 Tbsp.cider vinegar
1 Tbsp. Dijon mustard
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. of sugar
(I also squeezed some fresh lime juice over the salad--it needed a little more acidity)
**Prepare with 1 c. uncooked quinoa; cook according to pkg. directions.

1. Add prepared quinoa to a large mixing bowl. Add the beans, corn, bell peppers, onion, scallions, and shrimp (if using) and toss to combine well.
2. To make the vinaigrette, in a sealable container, combine all the ingredients and shake for a few seconds, until the mixture thickens.
3. Toss the salad with the vinaigrette (use a little less if not using shrimp). Add salt to taste. Cover and refrigerate until needed.
4. Just before serving, toss the salad with the cilantro. Garnish with halved cherry tomatoes, or serve on a bed of greens, if desired.

Spaghetti Squash Ole

If my Spaghetti Squash recipe and my Cowboy Spaghetti recipe were to date, marry and have a baby--this would be it. :)

Spaghetti Squash Ole
1 spaghetti squash
1 medium onion, chopped
1 clove garlic, minced
1 green bell pepper, chopped
1 (15 oz) can diced tomatoes (or tomato puree)
1 cup corn, canned or frozen
1 cup black beans, drained
2 tsp chili powder
1 tsp cumin
1/2 tsp oregano
1 cup cheddar cheese, shredded

1. Halve the spaghetti squash lengthwise and remove seeds. Place, cut side down, on a baking sheet. Bake in a 350 degree oven for 45 to 50 minutes or until tender. Use a fork to shred and separate the spaghetti squash into strands.

2. Meanwhile, for sauce, in a large skillet onion, pepper and garlic until vegetables are tender.

3. Stir in tomato puree, corn, beans, chili powder, cumin and oregano. Cook and stir until slightly thickened and bubbly (I add a little spaghetti sauce if it needs to be saucier or thicker).

4. Put 1 cup spaghetti squash on serving plate. Spoon 1 cup sauce over squash and top each serving with 1/4 cup cheese.

Cornmeal Waffles w/ Black Bean Chili

I found this recipe in the weekend newspaper. It sounded fun and different--and I could make the kids think they're getting breakfast when it's actually dinner. Love it.

Cornmeal Waffles
1 cup flour
1 cup cornmeal
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cups buttermilk
1/2 cup milk
2 Tbsp oil
2 eggs, yolks separated
1 Tbsp sugar

Mix flour, cornmeal, salt, baking powder and baking soda in a medium bowl.
Combine buttermilk, milk and oil and whisk in egg yolks.
Place egg whites in a mixing bowl and with a mixer, beat to soft peaks. Sprinkle in sugar and beat until white are firm and glossy.
Pour buttermilk mixture into flour mixture and whisk until just combined. Add egg whites and gently fold in with spatula until the whites are just combined.
Add batter to hot waffle iron and cook until golden brown.

Black Bean Chili
2 Tbsp oil
1 medium onion, diced
2 Tbsp chili powder
2 tsp cumin
2 cans black beans, drained
1 (14.5 oz) can petite diced tomatoes
1 (14.5 oz) can creamed corn
1/4 cup chopped fresh cilantro
sour cream

Heat oil. Cook onions until softened.
Add chili powder and cumin; cook until fragrant.
Add beans, tomatoes and corn; bring to a boil.
Reduce heat to medium-low; simmer about 15 minutes.
Take off heat and stir in cilantro.

When ready to serve, add a generous 1/2 cup over each waffle. Top with a dollop of sour cream.

Summer Send-off Dinner

We're not ready to be done with Summer, but we were having one last dinner with Sarah, Joel and Eliza before they went back to South Carolina :( We've loved having them here during the Summer and have had lots of fun adventures together.
For our farewell feast I combined all of my summer favorites plus a couple of new recipes into one yummy-licious meal:

Let's start with the drink. I made this punch and it definitely lived up to the hype.

Then I thought I would try my two favorite salmon recipes to see which one came out on top. I made Nate's favorite Asian Glazed Salmon, of course, and then I also made my Potato Chip Crusted Salmon w/ Lime. It was a toss-up, but I think the potato chip salmon came out on top--everyone liked the crunchy top and the citrus flavor. Both are keepers though.

Potato Chip Crusted Salmon w/ Lime:
1 side of salmon (about 3 lbs)
salt
pepper
kettle-cooked potato chips (I LOVE the Hawaiian Luau BBQ chips, they add the perfect spicy and sweet flavor)
zest of 2 limes
1 Tbs olive oil
Preheat oven to 400 degrees. Line baking sheet with aluminum foil. Season salmon with salt and pepper. Crush the potato chips into coarse crumbs and mix with zest and olive oil. Coat salmon with thin even layer. Bake 20-25 minutes. Serve with lime wedges.

For the veggies, I made my Spinach & Mushroom Salad (it compliments anything you put with it).
I sauteed fresh corn in a little butter and olive oil with salt and pepper. So good and so summery. Here's the best tip for cutting corn off the cob (I learned it from that Easy Entertaining show on the Food Network--it did indeed make my entertaining easy):
Place one cob end in the middle of a bundt pan. This provides stability when cutting and the pan catches all the flying corn. It really worked! You will thank me when you try it.
I also made these Marinated Cucumbers minus the tomatoes (only because I didn't have any ripe ones) and they were delish--not too overpowering.

And finally my all time favorite summer recipe--Zucchini Cheese Squares from my beloved Garden-Fresh Vegetable Cookbook. They're a little time intensive because you have get the excess moisture out of the shredded zucchini, but sooooo worth it.
Zucchini Cheese Squares
3 cups grated zucchini
2 tsp salt
1 1/2 cups flour
1 Tbsp baking powder
1 small onion, diced
2 cups grated Cheddar
2 tsp fresh thyme leaves
1 tsp freshly ground black pepper
1/2 cup canola oil
3 large eggs, beaten

Combine zucchini and salt in colander and toss to mix. Set aside to drain for 30 minutes. Squeeze out the excess water.
Preheat oven to 350 degrees. Grease a 7x11-inch baking dish with butter.
Stir together flour and baking powder. Add the onion, zucchini, cheese, thyme and pepper. Mix well with a fork, breaking up any clumps of zucchini. Whisk together oil and eggs. Pour into zucchini mixture and mix well. Spread evenly in baking dish.
Bake for about 35 minutes, until golden.
Let cool on wire rack for 5 minutes. Cut into squares and serve warm or at room temperature.

For dessert I drew inspiration from my newest obsession, Banana Pudding. I found this recipe and loved it--but then I thought to myself, "This would be excellent in a pie. A pie with a Vanilla Wafer crust. Yes a pie. Maybe add some berries. Let's go wild and see what happens." I did go wild and the result was heaven on earth.
Vanilla Wafer Pie Crust:
1 1/2 cups Vanilla Wafer crumbs (I'm old-school and crush them in a ziploc bag with a rolling pin. Who needs fancy-smancy electrical equipment to make crumbs?)
1 Tbsp sugar
4-5 Tbsp melted butter
Mix crumbs, sugar and butter. Pat into 9 inch pie tin. Bake at 375 degrees for 8-10 minutes.
Banana Pudding Pie
I then lined the bottom of the pie crust with banana slices and topped with half of the pudding. I did one more layer of bananas and then topped with the rest of the pudding. Done. Heaven.
Banana Berry Pudding Pie
For the berry pie, I lined the bottom with bananas and pudding. Then I added a layer of berries (I used frozen that I had thawed and drained) and then top layer of pudding. Done. HEAVEN.
Refrigerate overnight or at least 5 hours to get nice and chilled.
Lesson of the day--make your own pudding. It's worth it :)

We're sad Sarah, Joel and Eliza are leaving, but we sure had a fun, tastey time saying goodbye.