Looking for something to feed the kids? Need a great dessert to take to a gathering?
In the mood for a delicious soup, salad or whatever? Look no further.

Wednesday, January 19, 2011

Wild Rice Vegetable Soup

½ cup butter (you can substitute 1/4 cup olive oil for 1/4 cup of the butter)
1 medium yellow onion, finely chopped
1 cup frozen corn
½ to 1 cup chopped celery
1 cup carrots, sliced
½ pound fresh mushrooms, finely chopped
¾ cup all-purpose flour
6 cups water + 2 tablespoons my favorite vegetable concentrate (0r 6 cups chicken broth)
2 cups cooked wild rice (I use SunWest Rice Pilaf from Costco)
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard powder
1 teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (I've also used whole milk and cream with good results)

In a large pot melt butter over medium heat. Add the onion, celery, corn, and carrots and saute until vegetables are tender--about 5 minutes. Stir in mushrooms and saute 3 minutes more. Add flour and stir 1-2 minutes until vegetables are coated and flour taste is cooked out. Gradually pour in broth, stirring constantly. Bring to a boil, reduce heat and simmer until soup has thickened slightly about 7 to 10 minutes.

Add cooked rice, spices and almonds. Pour in half and half. Simmer soup over low heat for about 1 hour, stirring occasionally. Watch that it doesn't come to a rolling boil or milk will curdle.

This is fantastic served in bread bowls.

*This recipe is adapted from Wild Rice and Creamy Chicken Soup on Mel's Kitchen Cafe.

Saturday, January 8, 2011


I've had a couple of requests for this recipe, so I figured I'd add it to the blog. My family loves this granola, and it's actually the only cereal that graces our table, since I know what goes into it. I'm sure the calorie count is up there, but you can feel good about most of the ingredients (it just wouldn't be the same without a little sugar :).

6 cups rolled oats
1 1/2 c slivered almonds
3/4 c raw sunflower seeds
1 1/2 c unsweetened coconut
1/4 c flaxseed
1/2+ c coconut oil (yes, it's a little pricey, but the health benefits are well worth it... plus, the flavor is YUMMY)
3/4 c honey (I use raw... again, because of the health benefits)
1/4 c packed brown sugar
2 tsp vanilla
1 tsp salt
dried fruit (optional)

In small pan, combine coconut oil, honey, brown sugar, vanilla, and salt and heat on medium until oil is melts (this doesn't take long - don't overcook it). Combine oats, almonds, sunflower seeds, coconut, and flaxseed in large bowl. Slowly add the oil/sugar mixture and stir well until everything is evenly coated. Divide onto two baking sheets and spread out. Cook at 325 for 10 minutes. Remove from oven, stir granola, rotate sheets in oven, then cook for another 10 minutes. Let cool, add dried fruit, break up and store in airtight container.

Mexican Skillet Pasta

So, this is a very simple meal, but I think we are always in need of more last minute meals. It's humble, hearty, and it's something that isn't too hard to get my kids to eat :). I apologize ahead of time for my vagueness in measurements... this is just one of those meals that you throw in whatever until it tastes good to you... oh, and I'm really bad at writing things down.

Half a box of elbow macaroni
1 lb burger (you could use chicken if you prefer)
1 small onion, chopped
1 small bell pepper, chopped
2 cloves of garlic, minced
1 (14 1/2 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
+/- 1 c. salsa
1 can black beans, rinsed and drained
1 can green chiles
2-3 tsp chili powder
1/2-1 tsp cumin
S & P to taste
2 c shredded cheese

Cook macaroni according to package. Meanwhile, in large skillet, cook burger, onion, peppers, and garlic until burger is browned, seasoning with salt and pepper. Add tomatoes, tomato sauce, salsa, beans, chiles, and seasonings. Top with cheese, cover and cook until heated through and cheese has melted (5-10 minutes).