Wild Rice Soup

January 18, 2015 Leave a Comment

 

Wild Rice Soup

Wild Rice Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

As the oldest of eight girls growing up on the farm, I began cooking at an early age!  This soup, which I first had at my sister’s house, brings my compliments no matter where I serve it.

Elienore Myhre                                                                 Balaton, Minnesota

 

Wild Rice Soup Recipe

 

Wild Rice Soup

1/3 cup uncooked wild rice

1 Tbsp. canola oil

1 quart water

1 medium onion, chopped

1 celery rib, finely chopped

1 medium carrot, finely chopped

½ cup butter

½ cup flour

3 cups chicken broth

2 cups half-and-half cream

1//2 tsp dried rosemary, crushed

1 tsp. salt

 

In a medium saucepan, combine the rice, oil and water; bring to a boil.  Reduce heat; cover and simmer for 30 minutes.

Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender.  Stir in flour until blended; cook and stir for 2 minutes.  Slowly stir in broth and undrained rice.  Bring to a boil; cook and stir for 2 minutes or until slightly thickened.  Reduce heat; stir in the cream, rosemary and salt.  Simmer, uncovered, for about 20 minutes or until rice in tender.         8 serving

 

(Recipe for Wild Rice Soup was in www.tasteofhome.com, 2015)

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Greek Herb Ratatouille

August 19, 2014 Leave a Comment
Greek Herb Ratatouille

Greek Herb Ratatouille

 

When I lived in Florida, I went to a dinner at a friend’s home.  His Greek wife served a beautiful and delicious side dish the she called “Eggplant Fan” and she shared the recipe with me.  While I’ve made her version many times with great success, I was inspired by the movie Ratatouille and created this version.

             Joe Sherwood                                                                                    Tryon, Nebraska

 

Greek Herb Ratatouille Recipe

Greek Herb Ratatouille

1 small eggplant

2 small zucchini

2 small yellow summer squash

4 plum tomatoes

1 large sweet onion

½ butter, melted

½ cup minced fresh parsley

3 garlic cloves, minced

½ tsp. salt

½ tsp. each dried thyme, oregano, tarragon and basil

½ tsp. dried rosemary, crushed

½ tsp. pepper

1 cup (4 oz.) shredded part-skim mozzarella cheese

 

Cut vegetables into ¼ inch thick slices.

In a greased 13 x 9 inch baking dish, layer the eggplant, zucchini, squash, tomatoes and onion.  In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables.   Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Bake, uncovered at 375 F. for 35 minutes.  Sprinkle with cheese.  Bake 10-15 minutes longer or until cheese is melted.  Serve with a slotted spoon.    13 servings (3/4 cup each)

 

(Recipe for Greek Herb Ratatouille was on www.tasteofhome.com, 2014)

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Chicken and Shrimp Satay

June 2, 2014 Leave a Comment

 

Chicken and Shrimp Satay

Chicken and Shrimp Satay

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I lightened up a recipe that I found in a cookbook, and these grilled kabobs were the tasty result.  The scrumptious peanut butter dipping sauce is always a hit.  This recipe is Diabetic Friendly!!

             Hannah Barringer                                                                           Loudon, Tennessee

 

Chicken and Shrimp Satay Recipe

Chicken and Shrimp Satay

¾ lb. uncooked medium shrimp, peeled and deveined

¾ lb. chicken tenderloins, cut into 1 inch cubes

4 green onions, chopped

1 Tbsp. butter

2 garlic cloves, minced

1 Tbsp. minced fresh parsley

½ cup white wine or chicken broth

1 Tbsp. lemon juice

1 Tbsp. lime juice

Sauce:    ¼ cup chopped onion

1 Tbsp. butter

2/3 cup reduced-sodium chicken broth

¼ cup reduced-fat chunky peanut butter

2 ¼ tsp. brown sugar

¾ tsp. lemon juice

¾ tsp. lime juice

¼ tsp. salt

¼ tsp. salt

¼ tsp. each dried basil, thyme and rosemary, crushed

1/8 tsp. cayenne pepper

 

On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken.  Place in a large shallow dish; set aside.

In a small skillet, sauté green onions in butter until crisp-tender.  Add garlic; cook 1 minute longer.  Stir in the parsley, wine, lemon juice and lime juice.  Remove from the heat; cool slightly.  Pour over skewers and turn to coat; set aside.

Drain and discard marinade.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Prepare grill for indirect heat.  Grill skewers, covered, over indirect medium heat or broil 4 inches from the heat for 7 to 8 minutes, turning often.  Brush with ¼ cup sauce during the last minute of grilling.  Serve with remaining sauce.         6 serving

 

(Recipe for Chicken and Shrimp Satay was on www.tasteofhome.com, 2014)

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Gluten-Free Dredged Pork Chops

October 21, 2013 Leave a Comment
Gluten-Free Dredged Pork Chops

Gluten-Free Dredged Pork Chops

 

When used with the Gluten-free Flour Mix, this dredged pork chop recipe from our Test Kitchen will get rave reviews from those living a gluten-free lifestyle and those who aren’t.  The thick, savory sauce keeps the chops moist and juicy.

 

Gluten-Free Dredged Pork Chops Recipe

Gluten-Free Dredged Pork Chops

2 Tbsp. plus 1 ½ tsp. Gluten-free Flour Mixture, divided

¼ tsp. salt

¼ tsp. pepper

2 boneless pork loin chops (4 oz. each)

2 Tbsp. butter

¼ tsp. rubbed sage

1/8 tsp. dried rosemary, crushed

½ cup sliced onion

½ cup unsweetened apple juice

2 Tbsp. chopped walnuts

In a large resealable plastic bag, combine 2 tablespoons flour mixture, salt and pepper.  Add pork chops, one at a time, and shake to coat.

In a large skillet, cook chops in butter over medium heat for 4-5 minutes on each side or until meat thermometer reads 160 F. and juices run clear.  Sprinkle with sage and rosemary; remove and keep warm.

In the same skillet, sauté onion in pan drippings.  Combine remaining flour mixture and juice until smooth.  Stir into skillet; add nuts.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with pork chops.           2 servings

EDITOR’S NOTE:  Read all ingredient labels for possible gluten content prior to use.  Ingredient formulas can change, and production facilities vary among brands.  If you’re concerned that your brand may contain gluten, contact the company.

 

(Recipe for Gluten-Free Dredged Pork Chops came from Taste of Home (tasteofhome.com)

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