Cream of Wild Rice and Mushroom Soup

 As cooler weather is drawing near and we look forward to Fall and Winter, soup is always on our menu. I make soup every weekend.

Here's a bit of information about Wild Rice:

1 C of Wild Rice = 3 - 4 C cooked, that's 6 - 8 servings from just 1 C of Wild Rice.

At $6 per pound, it's less than 38 cents per serving.

Uncooked Wild Rice keeps up to 5 years in an airtight container. Cooked Wild Rice (plain) keeps 1 week when refrigerates. Drain well and keep in an airtight container.

Wild Rice is easy to prepare. Add 1 C of uncooked cultivated Wild Rice to 3 - 4 C of Boiling Water. Return to a Boil, stir well. Cover and simmer for 30 - 60 minutes or until the kernels begin to open. after cooking with Wild Rice you will define your preferred cooking time and water content. The texture of the Rice is a personal preference. For a chewier texture cook for less time. For a tender, fluffier texture cook longer.

Cooked and drained Wild Rice will keep up to 6 Months in a Freezer, in an amor tight container.

It's not recommended to use Wild Rice in Sweet Recipes.

Wild Rice is a high - fiber complex carbohydrate, high in quality protein and low in fat, with only 83 calories per 1/2 C serving.

Wild Rice is the only Cereal Grain Native to North America.

It's Minnesota's official State grain.

They produce 7 - 12 Million pounds annually.

Cultivated Wild Rice Paddies provide a great Habitat for Waterfowl and other Wildlife.

Wild Rice is Gluten Free.

Information provided by the Minnesota Cultivated Wild Rice Council

Many thanks to our friend (Marit), in Minnesota, that provides us with Minnesota Wild Rice.

www.mnwildrice.org

Cream of Wild Rice and Mushroom Soup:

Here's what you'll need:

A Large Soup Pot or Dutch Oven.

2 TBS Olive Oil

8 oz. of Cremini Mushrooms, sliced. 

2 Medium Carrots, diced.

2 Ribs of Celery, diced.

1 Medium Onion, diced.

3 Cloves of Garlic, minced.

6 C of Vegetable Broth. (I use Better than Bouillon's No Chicken Vegetarian Broth)

1 1/2 C Uncooked Wild Rice (of course I use Minnesota Wild Rice)

1 C Heavy Cream

1 tsp Fresh chopped Thyme

Salt and Pepper to taste.

In a large Soup Pot or Dutch Oven on Medium High Heat:

Oil, until Hot.

Add:

Mushrooms

Onions

Carrots

Celery

Cook 5 minutes.

Add:

Broth

Rice

Bring to a Boil.

Reduce Heat to Medium -Low.

Simmer 30 minutes.

Remove from Heat.

Add:

Cream

Thyme

Salt and Pepper to taste.

Enjoy!

Peace in the Kitchen!

Baba Ganoush

 I have a favorite recipe for Hummus and here's my favorite Baba Ganoush recipe:

1 Large Eggplant, Grilled Whole until charred. This can be done on a BBQ Grill or on the stove with a Cast Iron Griddle. 

Char it, cool it, cut it in half and drain it cut sides down in a colander.  Peel it and transfer it to a bowl, Mash it with a Potato Masher or Puree it in a Food Processor.

Add:

1/2 C Tahini

3 Cloves of Garlic, minced.

1/3 C Fresh Lemon Juice

2 tsp Zaatar Spice Mix (recipe to follow)

1/4 C Olive Oil to Drizzle

Pita Chips for Serving.

Transfer the Baba Ganoush to a Platter, create a well with a rim, spreading it out using a Silicone Spatula or the back of a Spoon and drizzle with Olive Oil.

 This is a Middle Eastern Spice Mix used in Hummus, Baba Ganoush and other Mediterranean Dishes.

Homemade Zaatar Spice Mix:

Mix all ingredients together in a container and store at room temperature. Use as needed in a recipe.

1 TBS Dried Thyme

1 TBS Cumin

1 TBS Dried Cilantro

1 TBS Sesame Seeds

1 TBS Lemon Pepper

1/2 tsp Salt

1/4 tsp Crushed Red Pepper Flakes that's been finely crushed with a Mortar and Pestle.

Enjoy!

Peace in the Kitchen!

Enjoy!

Peace in the Kitchen!

Zaatar Spice Mix

 This is a Middle Eastern Spice Mix used in Hummus, Baba Ganoush and other Mediterranean Dishes.

Homemade Zaatar Spice Mix:

Mix all ingredients together in a container and store at room temperature. Use as needed in a recipe.

1 TBS Dried Thyme

1 TBS Cumin

1 TBS Dried Cilantro

1 TBS Sesame Seeds

1 TBS Lemon Pepper

1/2 tsp Salt

1/4 tsp Crushed Red Pepper Flakes that's been finely crushed with a Mortar and Pestle.

Enjoy!

Peace in the Kitchen!

Caramel Apple Flavor Bomb

I recently saw this recipe from Michael Symon on The Kitchen/Food Network.
I like everything about it and I'll have a Jar on hand during this Fall and Holiday Season.
You can flavor Coffee, Yogurt, Oatmeal and Whipped Cream to give them a Fall flavor.

Here's what you'll need:
1- 17 oz. Jar of Apple Butter.
3/4 C Caramel Sauce.
1 TBS of Apple Pie Spice. ( I've included a recipe for Homemade Apple Pie Spice if you can't find it)


Here are two choices for Caramel Sauce:

In a small Mixing Bowl:

Apple Butter
Caramel Sauce
Apple Pie Spice
Mix until completely combined.
Use it by the Tablespoon to flavor items according to your taste.


Homemade Apple Pie Spice:
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp All Spice
1/8 tsp Cardamom

Mix well and store in a container at room temperature.
I make a large recipe and always have it available for Holiday recipes.


Enjoy!
Peace in the Kitchen!

Quiche in a Bagel

I love this concept. I love Bagels, Quiche and now Quiche in a Bagel.
Each Bagel can be customized for personal taste. This will be a Sunday Brunch Favorite for us.
Red and Green Bell Peppers added for a Christmas Morning Breakfast.
You can add the fillings of your choice. For Vegetarians add  Meatless Ground Sausage that's been cooked in a bit of Vegetable Oil.
The other ingredients are listed below.

A variety of flavors to choose from. 

Here's what you'll need:
Preheat the Oven to 375 degrees.
A Sheet Pan
Foil to create a scrunched up Bowl for each Bagel.

The recipe is Per Person:

1 Bagel (your choice of flavor)
2 Eggs, whisked well.
Grated Cheese of your choice.
Cooked Sausage Crumbles.
Diced Vegetables of your Choice (Bell Pepper, Diced Mushrooms, Diced Onion, Diced Ham, Any Vegetarian No Meat Crumble, Sausage or Beef)

Slice a thin layer from the bottom of the Bagel just enough to expose the Bread.
Carefully create a Well by pulling out the Bread, leaving the Crust intact.

Pour the Egg into each Well of the Bagel.
Top it with any of the additional ingredients customizing them for each person.

Create a Scrunched up Foil Boil to hold each Bagel,
leaving the Top exposed:

These are the ones I'm making for Sunday Morning Breakfast.

Place them on a Sheet Pan.
Bake 20 - 30 Minutes until the Egg is set.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Crock Pot Cream of Vegetable Soup

Here's what you'll need:
A 3 - 4 Quart Crock Pot

•  1 lb. New Potatoes, diced
• 2 large Carrots, peeled and diced.
• 1 stalk celery, diced
• 1/2 medium Onion, diced
• 1 C finely chopped Fresh Spinach
• 4 C Chicken or Vegetable Broth
• 2 tsp Dried Parsley
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp minced Garlic
• 2 Bay Leaves
• 1 C  Frozen Corn
• 1 C  Frozen Peas
• 1 C  Frozen Green Beans
• 1 C Milk or Cream
• 4 TBS Corn Starch

In the Crock Pot:

Potatoes

Carrots

Celery

Onion

Spinach 

Broth

Parsley

Salt

Garlic

Bay Leaves

Cover and Cook on Low for 6 - 8 Hours.

Potatoes and Carrots should be tender.

Increase Heat to High:

Add:

Corn

Peas

Green Beans

Stir to Combine Well.

In a Small Bowl:

Milk 

Corn Starch

Whisk well.

Add to the Crock Pot.

Stir until well combined.

Cover and Cook on High for 30 to 60 Minutes, until the Vegetables are heated through and the Soup is slightly Thickened.

Season with Additional Salt and Pepper to Taste.

Enjoy! 

Peace in the Kitchen!

Slow Cooker Cheesecake.

When I saw this recipe I knew I would like it.
I have my favorite Cheesecake that I make and the recipe is on the Blog. Cheesecake is my favorite dessert and the my first choice at a restaurant.  I know that many people may prefer the simplicity of making it in a Slow Cooker.
I didn't want to rewrite the entire recipe so I've simply added the link below.
Click on it and then click on the link that pops up.


https://trib.al/21zOT1k

Enjoy!
Peace in the Kitchen!

Mushrooms, Diced Tomatoes and Poached Eggs

I hesitated to post this recipe and then I realized we would make it again.
It's quite simple
It's an Entrée.

Button Mushrooms

Browned Mushrooms

8 oz. Bag of Spinach Leaves.

It's easy and delicious.

Here's what you'll need.
A Non Stick Skillet.
1 TBS Vegetable Oil
1 TBS Butter
1 Pound of Button Mushrooms, cut in half.
1 - 14.5 oz. Can of Diced Tomatoes.
1 tsp Dried Oregano. (We grow our own and Dry it)
1 - 8oz. Bag of Spinach Leaves.
2 Eggs or 1 per person if serving it for a larger crowd. Adjust the amount of Mushrooms and Tomatoes.

In the Skillet on Medium Heat:
Oil
Butter
Heat until Butter is melted and bubbly.

Add:
Mushroom Halves.
Stirring occasionally, cooking until they are browned.

Add:
Tomatoes with Juice.
Cook a few minutes on Medium Heat.
Increase Heat to Medium High to reduce some of the liquid.
Cook until the liquid reduces.

In the another Skillet on Medium High Heat.
1 TBS Water
Spinach Leaves.
Stir constantly until completely wilted.
Add to the Mushroom/Tomato Mixture.
Stir to combine well.


Remove from Heat.
Add Oregano and stir to incorporate.
See instructions below for serving immediately.

At this point, if we're not planning to eat it right away, spoon it into a glass container with a lid.
Allow it to cool completely.
Refrigerate until ready to serve.

When Serving Immediately:
To the Mixture in the Skillet, Top with two Eggs and continue cooking until they are cooked to your liking. Do not Stir.
We like them Poached.

Enjoy!
Peace in the Kitchen!

Pan Release Mix

I spent some time as a Cake Decorator in the 80's. I was looking for a part time job and the opportunity came available. I learned from my mentor, Elizabeth. She had worked in the industry for over 20 years and she was incredible at making cakes and decorating them. She taught me so much and I took advantage of the knowledge that she had. I came away with the best icing recipe, the best decorating techniques, and this recipe for the perfect Pan Release. I also took some Cake Decorating Classes and this was the recipe used in the Class. I use it in all of my Cake Pans, including the most intricate Bunt Pan designs. This is absolutely a Best of the Best Recipe. 

Pan Release Mix

Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.

Brush the Pans generously with the Mix.

Enjoy!
Peace in the Kitchen!