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Chicken and Wild Rice Quinoa Soup

For the first rain and pure fall day at home this season, soup was on the menu.  Honestly it was purely a concoction of what was in the fridge.  After separating two rotisserie chickens the other day I had two chicken carcasses to be boiled.  After that it was simply what vegetables needed to be used.

The kids both had seconds and enjoyed every bit of vegetables.  Not to mention the smell of roasting chicken throughout the house was mouth-watering.  I decided to use a wild rice/quinoa mix inside the soup as opposed to noodles or dumplings.  It was just as tasty and much healthier.

Chicken and Wild Rice Quinoa Soup:Chicken and Wild Rice/Quinoa Soup

  • About 6 cups water
  • 1-2 chicken carcasses
  • 1 tsp salt
  • dash of Worcestershire sauce
  • 1/2 tsp thyme
  • 1/2 tsp pepper
  • 1/2 tsp parsley
  • 1/2 cup dry wild rice/quinoa mix or just quinoa
  • 4-6 cups vegetables your choice (I used broccoli,carrots,mushrooms,onions, and celery)

 

If you do not have a chicken carcass just use chicken stock or broth.  Place chicken bones and water in a pot with a lid.  Simmer for about 1 hours.  Remove lid and allow to cool about 1 hour.

Using your hands pick off any pieces of chicken and remove all bones and fat from the pot.

Return your chicken stock and chicken pieces to the stove and turn to a medium heat.  Place all raw vegetables, rice, and seasonings to the pot.  Simmer for about 30-45 minutes until vegetables are tender.  Taste as you go for additional seasonings.

Chicken and Vegetable Soup

Serve steaming hot and enjoy the warmth on a cold day!

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Egg Drop Soup

 

Egg Drop SoupThe kids and I love soup so we try to eat it when Mr.Picky is gone, so we don’t have to listen to complaining.  It is August which is usually warm for us here in the Pacific Northwest but it started raining.  So with rain came Egg Drop Soup for dinner.  Both children love it and quoting my five-year old “I could eat this for breakfast, lunch and dinner”.

A couple of times a week I try to make meatless meals.  Usually when Mr.Picky (my meat and potato man) is not joining us for dinner.  We had plenty of protein in the egg and I add some sautéed chard out of the garden to mine.

Egg Drop Soup with Chard added

Egg Drop Soup with Chard added

I adapted the recipe from The Kitchn-How to Make Egg Drop Soup .  The directions are easy and The Kitchn gives a variety of ideas you can add to your soup.  There is great photos on how to pour the egg into the soup at the link above.  This is exactly how I made my soup to my taste.

Egg Drop Soup:

  • 4 cup chicken stock
  • 1 Tbs plus 1 tsp cornstarch
  • 2 eggs
  • 1 1/2 tsp fresh ginger, grated
  • 2-3 cloves garlic, pressed or crushed
  • 1 Tbs liquid aminos or soy sauce
  • salt and pepper to taste
  • 1/4 tsp chinese five spice seasoning
  • green onions, chopped

 

In a medium sauce pan in about 1 tsp olive oil heat fresh ginger and garlic until fragrant.  Add in chicken stock.

Simmer on medium for about 15 minutes.  At this point you could add any vegetables and cook until done.  I think corn, peas, and mushrooms would be wonderful in this soup.  Remove 1/4 cup of stock and mix with 1 Tbs cornstarch until smooth, mix this back into the pot.  Bring up to a good simmer, as soup begins to thicken add soy sauce and seasonings.

Taste the soup to see if you need addition seasonings for your taste.  Meanwhile whisk together 1 tsp cornstarch and 2 eggs.

While the soup is on a low simmer, slowly stream the egg mixture into the soup.  Cook for another few minutes.

Serve hot and with a few green onions atop the soup.

 

Cheesy Prosciutto and Vegetable Rice with Cauliflower Cream Sauce

I had this beautiful head of cauliflower to use up and wanted to change it up from the usual seasoned roasting side dish.  Although my kids will gobble it down when I use my Seasoned Roasted Cauliflower recipe, I was looking to make a main dish.  I had saved Creamy Cauliflower Sauce – Pinch of Yum a long time ago and figured I would give it a try.  I used her inspiration to create my variation and make my dish into a vegetable risotto like dish.

I couldn’t believe how creamy the cauliflower got when blending, and in my recipe I did not add milk or cream.  When I got to the point of adding milk, I realized it was completely unnecessary because the cauliflower was amazing on its own.  My mother has always made cauliflower cheese soup and used an immersion blender but not to the point of completely smooth texture.  If I didn’t already say it, amazing idea and way to incorporate vegetables so no one knows.

After making my sauce I had to decide what to do with it.  I had brown rice in the cupboard, lots of vegetables in the fridge, and a bit of frozen chopped prosciutto in freezer.  I figured this would create something wonderful and it did.  We ate this two nights in a row and plan on making regularly.  Both kids had seconds of this vegetable loaded dinner.

Easily remove the prosciutto and make it vegetarian.  The sauce made about double what I needed for the rice but I used the rest later in another dinner.  I imagine that you could use all the sauce or it would probably freeze fine for a quick dinner in the future.

Cheesy Prosciutto and Vegetable Rice with Cauliflower Cream Sauce

Cheesy Prosciutto and Vegetables Rice with Cauliflower Cream Sauce:

Sauce:

  • 1 head of cauliflower, cut into florets or about 2″ pieces
  • 2 cups of vegetable or chicken stock
  • 1 tsp salt, or to taste (I required more)
  • 1/2 tsp pepper, or to taste
  • 1/4 tsp nutmeg
  • 6 cloves of roasted garlic, I keep mine frozen but raw could be steamed with the cauliflower

Rice:

  • 1 cup brown rice
  • 2 cups water
  • 1/2 cup carrots, chopped (I used rainbow carrots)
  • 1 cup frozen peas
  • 1/2 tsp salt
  • 1 Tbs olive oil
  • 3-4 cloves crushed garlic
  • 1/4-1/2 cup prosciutto, finely diced
  • 1/2 large onion, diced
  • 1/4 cup sweet peppers (yellow,red or orange), finely diced
  • 2 Tbs fresh parmesan cheese, grated
  • 1/2 cup cheddar cheese blend, grated
  • 2 green onions, chopped (optional)

Place the rice and water in a pot with salt and bring to a boil, reduce to a simmer and cover to cook for 45-50 minutes.  About 20 minutes into cooking I tossed in my frozen peas and carrots, to the rice gave it a stir and allowed it to finish cooking.  If using white rice use the recommended amount of water for 1 cup rice, and put the vegetable in when you turn down to simmer because white rice cooks faster.

While the rice is on, place cut up cauliflower in a pot with a steamer basket with about 2 cups of stock.  If you do not have roasted garlic, simple peel 4-6 garlic cloves and pop them in the pot to steam with the cauliflower.  Cover the pot and steam the cauliflower until tender.

No dairy added

No diary added

Remove the cauliflower, reserving the liquid separately and place cauliflower in a blender or food processor.  A blender is going to get your sauce smoother, but make do with what you have.

Add salt, pepper, nutmeg and roasted garlic to cauliflower with about 1/2 cup of liquid and begin to blend.  Add liquid as needed and to the desired consistency.  Taste and add any additional salt or pepper.

Once your sauce is done and the rice it cooked, it is time to put it all together.

In a large non-stick skillet over medium heat place olive oil and additional 3-4 cloves of crushed garlic.  Toss in onion and sweet peppers, cook until onions become tender.

Dump in the pot of rice and vegetables mixing until all is combined and then add the desired amount of cauliflower sauce.  I used about half my sauce mixture.  Stir until all is hot and well mixed together.

Mix in cheeses and green onions if desired.Cheesy Prosciutto and Vegetable Rice with Cauliflower Cream Sauce

*Any vegetable would work in this recipe.  Mushrooms and zucchini would taste great, added at the point the onions are added.  Mix it up and add what vegetables your family will eat.

 

Pan Roasted Corn and Potato Soup

The kids and I had caught a cold and were in need of soup for dinner.  I asked my daughter what kind she felt like and potato was the answer.  With eight ears of corn in my fridge I figured I better incorporate some of them.  This was I came up with and it turned out lovely.  Nothing better than sweet corn and a touch of heat to the dish.  Enjoy!

Pan Roasted Corn and Potato Soup

Pan Roasted Corn and Potato Soup:

  • 2 ears of fresh corn, kernels removed
  • 2 Tbs olive oil
  • 1/2 onion, chopped
  • 2 Tbs green chiles or 1/2 a jalapeno, minced
  • 3 large russet potatoes, peeled and diced
  • 2 cups chicken stock
  • 12 oz. evaporated milk
  • 1 tsp salt, more to taste
  • 1/4 tsp pepper
  • 1/4 tsp thyme
  • 1/4 tsp coriander seed, ground
  • 1/2 tsp cumin

In a dutch oven over medium heat add olive oil and corn.  Cook 10-15 minutes until kernels are turning golden.

Add seasoning, onions and chiles, cook 3-4 minutes more.Pan Roasted Corn and Potato Soup

Peel and dice potatoes and add them and the stock.  Simmer for 30 minutes or until potatoes are tender.

I used an immersion blender at this point to make my soup semi-smooth.  Your choice how smooth or chunky you go.

Add the can of evaporated milk and heat through.  Taste and add any additional salt or a dash of hot sauce.

We served our soup with a little cheese, green onion and chopped bacon I had in the fridge.  Tasted just as good the next day without toppings.

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