Mushroom and Wild Rice Soup w/ Chicken

Soup was made for winter, and winter for soup!  I can't think of anything more comfy when coming in from the cold biting winds than to sit down to a steamy, creamy bowl of soup.  Not to mention adding a chunk of crusty bread to sop up any remains!  Today, I made this Mushroom and Wild Rice Soup w/ Chicken.  And between you and me (because the boys are all in another room consumed with who gets to be Mario and Luigi at the moment), I just couldn't wait to indulge.  So here I sit, quietly hovered over my bowl of yumminess so as not to have my moment of elation disturbed, and it occurs to me that such pure please should not be kept to one's self.  Therefore, in the spirit of sharing, I shall rejoin the world of recipe blogging and pass on this gem of a meal to you.

Mushroom and Wild Rice Soup w/ Chicken
serves 6-8

• 2 (6 oz) Uncle Ben's long grain and wild rice (original, not fast cook)
• 10 cups chicken broth
• 3 Tbsp. salted butter
• 1-2 cups sliced fresh mushrooms
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup unsalted butter
• 1/2 cup all-purpose flour
• 1/2 cup half-and-half
• 2 cups cooked shredded chicken

Start by mixing rice, 4 cups broth, and 1 seasoning packet from rice in a large sauce pan.  Bring to a boil over high heat, and then reduce heat to low, cover and simmer for approx. 20 minutes or until rice is tender and liquid has been absorbed.

Once you've gotten that started, melt the salted butter in a large skillet over medium heat.  Add the mushrooms, onion, and celery, and cook for 10-12 minutes until tender.

While the vegetables are caramelizing, melt the unsalted butter in a medium dutch oven or pot over medium heat.  Whisk in the flour, stirring constantly for 1 minute until thick and bubbly.  Gradually add the rest of the broth, and cook for 8-10 minutes, stirring often until slightly thickened.

Once everything is done, start putting it all together - add the half-and-half to the thickened broth, stir in the mushroom mixture, the chicken, and the rice.  Cook for 5-10 minutes over medium heat until well combined and heated thoroughly (boiling not necessary).  Garnish with fresh parsley, pepper, and a spritz of lemon.  Don't forget the crusty bread!

Poppy's Grapefruit Bread

If you are not a grapefruit eater, like myself, you might be inclined to pass on this recipe.  BUT DON'T!  Stop what you are doing, write down the needed ingredients, get in your car and head to the store now.  You won't regret it.  I promise.  I named this "Poppy's Grapefruit Bread" because I made it for my father (the boys call him "Poppy").  He loves grapefruit.  I never could stand the stuff - too sour.  I tried to drink the stuff for a diet once... lasted one day.  Yuck!  Just made me want chocolate all the more.  But it smelled so good as I was mixing the batter that I just had to give it a taste.  Oh, my.  And then I sliced into the finished product.  Oh my goodness, you have to try it, too.


Poppy's Grapefruit Bread

• 5 large eggs, room temperature
• 3 Tbl poppy seeds
• 2 Tbl grated grapefruit peel (I use a microplane.)
• 1/2 cup grapefruit juice
• 1 1/2 tsp vanilla extract
• 1 2/3 cup sugar, separated
• 1 cup unsalted butter, room temperature
• 1/4 tsp salt
• 2 cups cake flour, sifted
• 2 cups confectioner's sugar

At least one hour before assembling ingredients, set out eggs and butter to come to room temperature.  Preheat oven to 350 degrees.  Coat a 5x9 loaf pan with baking spray.

In a medium bowl, whisk together the eggs, poppy seeds, grapefruit peel and vanilla.  In a small bowl, whisk together 1/3 cup sugar with 1/4 cup grapefruit juice until sugar dissolves.  Using an electric mixer, beat butter on medium until creamy, about 30 seconds.  Increase speed to high, gradually adding in remaining 1 1/3 cups of sugar  and the salt; beat for 3 to 5 minutes until light and fluffy.  Slowly add egg mixture and sugar mixture, 2 tablespoons at a time.  Decrease speed to low and mix in flour in 3 parts until just combined.  Scrape batter into prepared pan.  Bake for 60 to 70 minutes.  Let cool for 1 hour.  Meanwhile, whisk together confectioner's sugar and the remaining 1/4 cup grapefruit juice.  Drizzle over the top.  Slice.  Serve.  Mmmm.

Enchilada Spaghetti

I recently came across a recipe that married two of my favorite foods:  spaghetti and enchiladas.  What should I call something like that?  Enchi-ghetti?  Spa-lada?  Hm, that's a good question, but a better question is: why had I never thought of doing this?  I love pasta of any kind.  And usually, my men love it to... but not spaghetti.  Spaghetti with a tomato sauce, that is.  Oh, they will eat Alfredo sauce all the day long, but do you know how many calories are in it!?!  Exactly.  

I made the dish exactly according to the recipe I downloaded, which said it served 4.  Generally, because my boys are small, such recipes usually are more than enough for my crew.  But after dishing up for my men, I didn't even get a bite.  Well, that's not true... I did steal a bite, or two, from each of the boys plates, but that's just between me and you.  I'm happy to announce, though, that they loved it and I have added yet another inexpensive, quick, and easy dish to the list of foods we will be eating while I'm in nursing school.  I can't say that Brandon will be helping prepare this dish, but atleast it won't be a burden for me to put together after a long day of clinicals.

So, the recipe I'm about to give you, I adapted to feed 4 to 6 with decent sized portions, allowing for the possibility of leftovers for lunch the next day.

"Enchi-ghetti" (I really liked the sound of that one.)

(Sorry, no photo.  Camera still broken.)

• 1 lb dry Whole Wheat Spaghetti, cooked to al-dente
• 1 Tbl extra-virgin olive oil
• 1 medium onion, halved and sliced 
• 1 small green pepper, halved and sliced  
•  salt and pepper
• 2 garlic cloves, finely minced or pressed
• 3 boneless, skinless chicken breasts, cooked and shredded
• 1 1/2 tsp cumin
• 1 tsp paprika
• 1 tsp chili powder
• dash of cayenne
• 2 (10 oz) cans red enchilada sauce
• 1 1/2 cups grated sharp cheddar cheese
• cilantro (optional)
• lime wedges (optional)

If you haven't pre-cooked the chicken breasts, start that first.  You can add them to the dish later, without affecting the final presentation too much.  Prepare pasta according to directions until al-dente.  Meanwhile, heat olive oil in a large skillet over medium heat.  Add onions, peppers, a dash of salt and pepper and let cook until vegetables are soft, about 5 to 6 minutes.  Add garlic and spices, cook for 1 more minute.  Turn heat to low and add enchilada sauce, chicken, and cooked pasta.  Fold in cheese.  Garnish with cilantro and/or lime.

*Seeing as how this was my first attempt, I didn't make anything to go with it.  But my husband and I both think that a side of cornbread would be a nice accompaniment in the future.