RSS

Category Archives: Winter

Creamy Chicken Wild Rice Soup

Creamy Chicken Wild Rice Soup

It’s here..it’s here…it’s really really here.  SOUP SEASON!!!  I despise winter and am so sad to see summer go, but I do love me some Fall.  Comfy sweaters, cool sleeping weather, lazy Sunday Football Fundays, and SOUP!

Someone asked my mom once what my favorite color was and she replied, “Well for Erin that all depends on the day!”  That is exactly how I feel about soup.  It can fit so many different moods, eating habits, and cravings.  From a comforting chicken soup when you’re under the weather to a silky lobster bisque on date night, soup has many sides and serves many purposes.  It’s great for using up leftover ingredients in the fridge along with being easy on the pocketbook.  Oh soup, I love you!

Today I decided on a chicken wild rice soup.  I happened to have some homemade chicken stock in the refrigerator so I wanted that to shine.  I added a bit of cream but not so much to mask the poor chicken stock that spent so many hours on the stove last Saturday doing it’s thing!

This is one of those recipes that tastes best the next day so feel free to make it ahead of time and eat it throughout the week.  It will get better with some age.  Most things do!

Creamy Chicken Wild Rice Soup Recipe
Yield: 8 Servings
Active Time: 30 minutes
Cook Time: 20 minutes

Ingredients:

  • 3/4 cup wild rice
  • 2 1/2 cups water
  • 1/4 tsp. salt
  • 6 slices bacon
  • 8oz portabella mushrooms
  • 2 medium carrots or 10 baby carrots, diced
  • 2 Tbsp. butter + 1/4 cup butter (1/2 stick)
  • 1 shallot, about 1/2 cup
  • 1/3 cup flour
  • 7.5 cups chicken stock
  • 1 1/2 cups chicken, cooked and shredded (rotisserie or poached chicken works great here)
  • 1/2 tsp. fresh thyme
  • salt and pepper, to taste

Directions:

  1. Rinse wild rice and drain.  Heat water with 1/4 tsp. salt and rice until boiling.  Reduce heat, cover, and simmer for 45 minutes to 1 hour.  Rice is done when it pops open and is chewy not hard.
  2. Fry bacon in a heavy skillet over medium heat until crisp.  Transfer bacon to paper towel, let cool, then coarsely chop.
  3. Add mushrooms to skillet and saute for 3 minutes.  Add carrots and continue to saute for another 5 minutes over medium heat, stirring occasionally.  Remove from heat and set aside.
  4. In a large stockpot melt 1/2 stick butter over medium heat.  Add shallot until soft, about 2 minutes.  Add flour and stir constantly 1 minute.  Slowly whisk in chicken stock.
  5. Increase heat to a boil.  Add rice, mushroom/carrot mix, bacon, chicken, and thyme.  Reduce heat, cover, and simmer for 15 minutes to allow flavors to meld and reduce slightly.
  6. Stir in cream and heat for an additional 5 minutes.  Add salt and pepper to taste.
 
4 Comments

Posted by on September 22, 2013 in Fall, Soup, Uncategorized, Winter

 

Tags: , , , , , , ,

Roasted Poblano, Corn, and Black Bean Chili

Roasted Poblano, Corn, and Black Bean Chili

8-10 Servings

Ingredients:

  • 6 large poblano chiles
  • 1 pound ground beef
  • 1 (15oz) can S&W Black Beans, drained and rinsed
  • 2 large onions, chopped
  • 6 large garlic cloves, chopped
  • 2 Tbsp. dried oregano
  • 1 Tbsp. ground cumin, fresh ground
  • 3 cups reduced-sodium beef broth
  • 1 (14oz) can diced tomatoes in juice
  • 1 (15oz) can tomato sauce
  • 1 (15oz) can Butter Kernel Sweet Corn
  • 1 Tbsp. chili powder
  • 3 tsp. kosher salt
  • 0.5 tsp. cayenne
  • 1 cup cilantro, chopped
  • 4 Tbsp. masa

Garnish:

  • Cilantro
  • Red onion
  • Lime wedges
  • Sour cream

Directions:

  1.  Broil chiles until blistered on all sides (~5-6 minutes per side).  Place in an airtight container for 10 minutes (the chiles will continue to steam).  While wearing gloves, peel skin off and take seeds out of chiles.  Cut into ½ inch pieces and transfer to crockpot.
  2. Brown ground beef in skillet over medium heat with onions.  Drain and transfer to crockpot.
  3. Add remaining ingredients to crockpot, stir thoroughly, and cook on low for 2 hours.
  4. Garnish with sour cream, cilantro, and red onion.  Serve with lime wedges.

** Vegetarian chili can be made by adding an additional can of black beans in place of the ground beef.

 
Leave a comment

Posted by on December 13, 2011 in Crockpot, Soup, Uncategorized, Winter

 

Tags: , , ,

Meaty Chili with Pinto Beans and Roasted Anaheim Peppers

Meaty Chili with Pinto Beans and Roasted Anaheim Peppers

6-8 Servings

Ingredients:

  • 2 Tbsp. vegetable oil, divided
  • 1 pound ground beef
  • 1 pound beef stew meat
  • 1 medium onion, chopped
  • 7 cloves garlic, peeled and chopped
  • 3 Tbsp. ancho chili powder
  • 1½  tsp. cayenne pepper
  • 2 Tbsp. ground cumin, fresh ground
  • ½  tsp. ground allspice
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 2 tsp. dried oregano
  • 1½  tsp. kosher salt
  • 6oz dark beer such as Summit Winter Ale
  • 1 cup low-sodium beef broth
  • 1 (15oz) can tomato sauce
  • 1 (14oz) can diced tomatoes in juice
  • 1 Tbsp. tomato paste
  • 3 Tbsp. masa*
  • 1 (15oz) can S&W Pinto Beans, drained and rinsed
  • 1-3 Anaheim peppers (depending on how spicy you want the chili)
  • 1 Tbsp. dark brown sugar
  • 1.5 Tbsp. distilled white vinegar

Garnish:

  • Sharp cheddar
  • Red or green onion
  • Sour cream

Directions:

  1. Roast Anaheim peppers on baking sheet in oven at 450F for about 5-7 minutes until blistered.  Transfer peppers to airtight plastic container with lid (peppers will continue to steam) for 10 minutes.  Peel skins, remove seeds, and chop chilis.  Transfer to crockpot.
  2. Heat 1 Tbsp. oil, sprinkle 1 tsp. stew meat with salt, and brown over high heat in a heavy skillet.  Transfer with a slotted spoon to crockpot.  Add ground beef until browned, drain, and add to crockpot.
  3. Reduce heat to medium then add onions to skillet with remaining 1 Tbsp. oil until soft.  Stir in garlic, spices, remaining ½ tsp. salt, beer, and low-sodium broth.  Bring to a boil, scraping up brown bits, then transfer to crockpot.
  4. Add remaining ingredients to crockpot and stir well.
  5. Heat on low for ~5 hours or until stew meat can be cut with a fork.

.*  Masa is can be found in the Hispanic section of the supermarket
** Chili can be prepared one day in advance of cooking

 
Leave a comment

Posted by on December 13, 2011 in Crockpot, Soup, Uncategorized, Winter

 

Tags: , , , ,

Spicy Beef Chili with Smoky Kidney Beans

Spicy Beef Chili with Smoky Kidney Beans

6-8 Servings

Ingredients:

  • 2 medium onions, chopped
  • 2 carrots, sliced thin
  • ½ lb. sliced bacon, double-smoked
  • 1 pound ground beef
  • 1 Tbsp. minced garlic
  • ¼ cup chili powder
  • 1 Tbsp. ground cumin, fresh ground
  • 2 Tbsp. smoked paprika
  • 1 Tbsp. crumbled dried oregano
  • 2 tsp. dried hot red pepper flakes, to taste
  • 1 (15oz) can tomato sauce
  • 1¼ cups reduced-sodium beef broth
  • 3 Tbsp. apple cider vinegar
  • 1 (15oz) can S&W Kidney Beans, drained and rinsed
  • 2 green bell peppers
  • 1 Tbsp. semisweet chocolate
  • 2 Tbsp. finely chopped chipotle chiles in adobo, seeds removed
  • 2 Tbsp. lime juice
  • 4 Tbsp. light brown sugar

Garnish:

  • Parsley

Directions:

  1. Cook bacon until almost crisp over medium heat in a heavy skillet.  Add onions and carrots until soft. Add ground beef and cook until browned.  Drain and add to crockpot.
  2. Add remaining ingredients, mix, and cook on low heat for 2 hours.
  3. Garnish with fresh parsley.
 
Leave a comment

Posted by on December 13, 2011 in Crockpot, Soup, Uncategorized, Winter

 

Tags: , , ,

 
%d bloggers like this: