Wild Rice Soup

This soup is unbelievably delicious, Jackson had 3 bowls!


1/2 cup butter
2 carrots, finely chopped
2 celery stalks (or 1 large), finely chopped
2 cups diced potatoes
1 medium onion chopped
1/2 cup all-purpose flour (this is just a thickener, I bet a gf substitute would definitely work!)
4 cups of broth--I used vegetable, but the original recipe calls for chicken or turkey broth
2 cups COOKED wild rice
2 cups half-and-half cream
1.5 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper

Cook 1/2 cup wild rice--takes about an hour mostly unattended

In dutch oven heat butter over medium-high heat. Add the carrots, celery, and onion; cook until tender. Stir in flour unteil blended; cook until bubbly. Gradually wisk in broth. Bring to a boil, stiring constantly; cook and stir 1-2 minutes until thickened. Stir in the remaining ingredients. Reduce heat; smmer for 20 minutes stirring occasionally.

Makes about 12; 1 cup servings. We had plenty for dinner and lunch the next day for the 3 of us.

Recipe adapted from Taste of Home magazine Dec 2012 edition. 

Steakhouse Mushrooms

These are seriously delicious! Justin and I ate the whole pound of mushrooms in about 5 minutes.  I would eat these every week, they are so good.

2-4 tablespoons butter
1 lb fresh mushrooms
1.5 tsp dried basil
1/2 tsp dried oregano
1/4-1/2 tsp seasoned salt
1/4 tsp garlic powder

Heat butter over medium-high heat in a large skillet. Add mushrooms, cook until tender. Stir in seasonings and reduce heat. Cover and cook for 3-5 minutes to allow flavors to blend.

Recpe adapted sligtly from Taste of Home magazine Dec 2012 edition. 

Tortellini & Spinach Soup

We just had this soup on Saturday night and not only was it delicious, but it literally took 15 minutes to prepare. We served it with crusty bread, yum!!


3.5 cups of vegetable broth (or 2 14 oz cans)
1 9 oz pkg  refrigerated cheese tortellini
1 can white kidney or cannellini beans, rinsed and drained
1 14 oz can Italian diced tomatoes, undrained
1/4 tsp salt
1/8 tsp pepper
3-4 cups fresh spinach
3 tbsp minced fresh basil (or about 1 tsp dried-I just eye balled it)
shredded parmesan or Asiago cheese for garnish

In large saucepan, bring broth to a boil. Add tortellini & reduce heat. Simmer, uncovered for 5 minutes. Stir in beans, tomatoes, salt and pepper, and return to a simmer. Cook 4-5 minutes or until tortellini are tender.

Stir in spinach and basil, cook until spinach wilts and serve topped with grated parmesan cheese.   

Recipe taken entirely from Taste of Home magazine December 2012 edition.

Breakfast Rice Pudding

2 cups cooked brown rice 1-1/2 cups vanilla rice milk 3 tablespoons raisins 2 tablespoons maple syrup 1 teaspoon vanilla extract 1/4 teaspoon cinnamon In a medium-size saucepan, combine all ingredients and bring to a slow simmer. Cook uncovered, stirring occasionally for about 20 minutes, or until thick. Recipe taken entirely from ChooseVeg.com.

Cinnamon Breakfast Quinoa

1 cup  milk
1 cup water
1 cup quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons agave nectar or maple syrup

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

Recipe taken entirely from 101 Cookbooks. 

Roasted Corn & Black Bean Salad

The flavors in this salad are so good. We just had it last night for dinner for the first time and I'm already craving it! Yum!

Ingredients:
2 cobs of corn, kernels cut from cob (or use frozen)
1 1/2 tablespoons extra-virgin olive oil
1/4 cup red onion, chopped
1 jalapeno peppers , seeded & finely chopped
1/2 red bell pepper, chopped
1 teaspoon garlic, minced
1 can black beans, drained and rinsed
1 large avocado, peeled and cut in 1/2 inch dice
1 large fresh tomatoes, diced

For the Dressing:
1/2 teaspoon sea salt, or to taste
1/2 teaspoon ground cumin
3 tablespoons fresh lime juice
2 1/2 tablespoons vegetable oil
1 tablespoon apple cider vinegar

1. Preheat oven to 450 degrees. In a medium bowl, combine corn and oil, toss to coat. Spread corn in ungreased baking pan. Bake in oven 18-22 minutes or until corn begins to turn light golden brown, stirring every 5-10 minutes. Cool 10 minutes.

2. Meanwhile prepare dressing. Combine all ingredients in a small jar with tight fitting lid and shake well until blended.

3. In a large bowl, combine chopped onion, tomatoes, jalapenos, bell pepper, garlic, beans and corn. Mix well. Add dressing and mix again. Add avocados; toss gently to combine.

4.You can eat this with or with out lettuce, but we put 2 big scoops over the top of 1-1.5 cups packed romaine and it was delicious!

Recipe taken from Vegan Coach.

Cheesy Potato Soup

I must admit I only tried this recipe because the pictures of it were so beautiful, but once I started making it and realized how strange the ingredients were I was very nervous about it. Apple cider vinegar and spinach? However, it was actually very good. Jackson even at 2 servings! 

We served these in homemade bread bowls! yum! 

2 1/2 cups white potatoes (tiny or large or a mix of both)
1 small sweet potato, peeled, diced
1/4 cup apple cider vinegar
5 cups veggie broth
3 Tbsp extra virgin olive oil
2 Tbsp garlic powder
1/4 cup vegan cheese (cheddar or pepper jack) *Daiya is my fave*
1/2 block frozen spinach
salt & pepper to taste
2 bay leaves

Directions:

1. Start on your soup by prepping all the potatoes. Toss them into your pot along with most your required ingredients. Leave out the spinach and cheddar cheese.

2. Bring your soup to a boil, reduce to med-high and half-cover with lid. Simmer until all the potatoes are tender.

3. Add in the spinach. I just threw in half of the frozen block and let it thaw in the pot. And remove the bay leaves. Once the spinach has mixed in blend the soup with an immersion blender or in your regular blender until well blended, soup should pretty much turn green and there shouldn't be any visible chunks of spinach in it.

4. Put soup back in pot and add cheese.
  
Recipe very slightly adapted from Healthy Happy Life.