Saturday, August 21, 2010

Wild Rice Soup

Once again, I have been a very bad blogger, but this time it's not my fault! With the start of another school year I have been busier than ever at work, leaving me no time to cook. The best stress reliever that I have found is cooking, especially dishes that remind me of home. While this soup is perfect during the cooler months, it is also great to make ahead and eat all week. I'm convinced that it is even better the next day!

Wild Rice Soup

1/2 white onion, diced
2 stalks celery, diced
2 carrots, diced
4 slices thick cut bacon, diced
2 cloves garlic, minced
1 cup chopped cremini mushrooms
1 cup cubed ham
4 oz wild rice
1- 10 oz can cream of mushroom soup
1-10 oz can cream of celery soup
2 1/2 cup water
2 1/2 cup milk (I use skim)
1 bay leaf
salt and pepper

In a large pot cook bacon until crisp and drain most of the grease, leaving about 2 tbsp in pot. Saute onions, celery and carrots until onions are translucent. Add garlic, mushrooms and bay leaf and saute until mushrooms are tender. Season with salt and pepper.

Add wild rice and cook for 2 minutes. Add cream of mushroom, cream of celery, water and milk and stir to combine. Add ham and bring soup up to a boil. reduce to low and simmer with lid on for 1 hour or until rice is tender. Turn off heat and let sit for 45 minutes.

Sunday, August 8, 2010

Queso Fresco Salad and Two New Friends!

Caught in the act!I went to water my herbs and found these little critters having a nice breakfast! They were too cute to get rid of so I let them finish off the cilantro. I finally moved them when they had eaten the whole planter and were about to start on my basil!

Queso Fresco Salad

10 oz queso fresco, crumbled
1/2 cup diced red onion
1 tomato, diced
1/2 cup diced jicama
1/2 cup diced cucumber
1/2 chopped cilantro
Juice from one 1 lime
2 chipotles in adobo diced
3 tbsp olive oil
1 tsp cumin
salt and pepper to taste

Whisk together lime juice, chipotles, olive oil, cumin, salt and pepper. Combine queso fresco, onion, tomato, jicama, cucumber and cilantro. Toss with dressing and serve with tortilla chips.