Recipe Review from 11/12/12

Another mellow week that started with a holiday Monday.  Niiice!  I finished knitting and assembling an afghan that I started when the Husband was on his first deployment.  Yeah...turned that into a five year project.  Was a super simple pattern and easy to whipstich together, so it was good to finish.  Had enough leftover yarn to make a forth panel.

Husband attempted to go deer hunting out back, but deer weren't moving around.  No hunters moving around either.  Add on some uber crappy weather (25*, pouring rain, snow, 30mph winds) and we call 2012 a wash. 


Crock Pot Chicken and Wild Rice Soup  (adapted from Taste of Home)
I have my standard favorite Wild Rice Soup recipe, but I'm always looking for something different, maybe a bit easier, a bit tastier though usually most recipes are good.  This is the first one I've come across that uses a slow cooker.  Woot!  My friend Tess found this recipe and I didn't save the link. 

This does cook up beautifully in the slowcooker, it makes a lot (great for a crowd), and my only complaint was the thickener.  1/2 cup flour was too much and turned my soup into casserole consistency.  I would recommend 1/4 cup flour or use an alternate thickener such as arrowroot or cornstarch.  You want it creamy, not...gelatinous.  

With Thanksgiving quickly approaching and leftovers imminent,  this would be a great way to use up leftover turkey and have lunch for the week or supper for guests over the weekend. 

8-10 cups turkey or chicken stock, divided  (I used 8 cups)
8 oz. uncooked wild rice  (8oz is not 1 cup - weigh if possible) 
1 tablespoon olive oil
1 medium onion, chopped
2 celery ribs, diced
2 carrots, diced
1/2 teaspoon pepper
2 tablespoons chicken soup base (I like Better Than Bouillon)  (Skipped, enough flavor as is)
4 tablespoons butter
1/2 1/4 cup all-purpose flour    (I found 1/2 cup to be way to much - turned my 'soup' into 'casserole')
2 cups half-and-half or cream  (I used milk)
2 cups diced cooked turkey  (I used chicken)
1/4 cup fresh parsley, chopped (or one tablespoon dried parsley flakes)
salt and pepper to taste

Add eight cups of stock and the uncooked wild rice to a crock pot set to high. In a large skillet over medium heat, add the olive oil and saute onion, celery and carrots until onion is transparent, about 10 minutes. Season with the black pepper, and add the sauteed veggies to the crock pot. Stir in the chicken soup base. Cook on high for 3-4 hours (or on low for 6-8 hours) until the wild rice and veggies are sufficiently tender.

In the same skillet over medium heat, melt 1/2 stick of butter. Whisk in the flour, and cook for a minute or two. Gradually add the half-and-half or cream, whisking constantly. You may wish to thin this mixture out with an additional cup of stock at this point. Once thickened and completely smooth, add the white sauce to the crock pot and stir to combine. Add the turkey and the parsley (and perhaps another cup of stock if you prefer a thinner soup), and cook on high for another 15-20 minutes until heated through. Taste to correct seasonings before serving.

Makes enough for two for five days of lunches. 


Easy Maple Quinoa Hotcakes (from Ckng Lght BB,  Baking with Quinoa by Sarah Clarence)
I made these for Pancake Sunday for a change from the usual.  I liked the flavor; the Husband thought the texture was 'different' on account of the quinoa grains.  This packs a protien punch between the quinoa and the eggs.  Nice! 

My only thought is, these would be easier if the quinoa were made ahead of time or you had some leftovers in the fridge. Having to cook the quinoa, then wait for it to cool enough to use really pushes breakfast out in the morning.  If you have the time to wait, no problem. 

Ingredients
1/3 cup uncooked quinoa
1 cup water
3/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 large egg
1 large egg white
1 tablespoon unsalted butter, melted
1/4 cup lowfat milk (I needed 1/3 cup)
2 tablespoons maple syrup
fresh fruit as desired

Directions

Rinse quinoa under running water until water runs clear

In a medium pan, bring the water to a boil and add quinoa. Bring back to a boil and cover. Cook over medium heat for about 15 minutes or until water is absorbed. Drain into a colander and set aside to cool.

In a medium bowl, whisk together cooled quinoa, flour, baking powder, and salt.

In another bowl, whisk together the egg and egg white until fluffy, then add butter, milk, and syrup until smooth.

Slowly add the egg mixture to the flour mixture and mix well. Fold in fruit.

Cook on a griddle until bubbles appear on top, about 2 minutes, Flip and cook until golden.

Made plenty for two of us with 4 leftover cakes.  Will save and re-heat later.