Wild Rice Mushroom Soup - Instant Pot Style

My Instant Pot shyness is gone - I’m loving it! Last weekend I was hungry for wild rice soup - not the kind with cream and milk, the kind that is tasty and won’t kill me. We were at a family function a few weeks ago and my sister in law made wild rice soup - vegetarian and regular. The vegetarian was good (she used almond milk) but the regular had that creamy look and feel that I love. I also wanted it to be a quick recipe, because I had other things to do.

Enter Instant Pot - put everything in, run through 1 yoga practice with Adrienne, add stovetop to pot and dinner is ready. This is yummy, earthy, middle-of-a-Minnesota-winter wild rice soup.

Thanks to Lindsey at A Pinch of Yum for this delicious recipe. My version is a little different - I've veganized it -  but not too different. 

In the Instant Pot

5 medium carrots, chopped

5 stalks celery, chopped

1 onion, chopped

3 cloves garlic, minced

1 cup uncooked wild rice - real wild rice not a blend

8 ounces fresh mushrooms, sliced - I used a combination of portabella and white

4 cups vegetable broth

1 teaspoon salt

1 teaspoon poultry seasoning or a seasoning that contains sage, oregano 

1/2 teaspoon dried thyme

On the Stovetop

6 tablespoons vegan “butter”

1/2 cup flour

1 1/2 cups almond milk 

Instructions

Instant Pot: Put all the ingredients in the first list into the Instant Pot. Cook for 45 minutes (manual, high pressure). Release steam using the valve on top.

Stovetop: When the soup is done, melt the vegan butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.

Together: Mix the creamy sauce with the soup in the instant pot. It’s Mushroom Wild Rice Soup!

Southwest Sweet Potatoes - and the Instantpot helped!

The holidays are over, the tree is on the curb and the decorations are back in the closet - we’re ready for a new year! This year Santa brought me an Instantpot, which I’ve been slowly getting to know. I’ve done test drive with water and on Sunday I did sweet potatoes, which were the base of our southwest sweet potato dish. 

I have to say they were pretty easy and they turned out perfectly. For 2 medium sweet potatoes, I added 1.5 cups of water, put in the rack and cooked them for 18 minutes - done. My only complaint is that I can’t “see” what’s going on. I’ve been cooking for 40+ years and I rely on sight and smell - so this is new for me, and I’m not good at having faith :-).

Sweet potatoes are one of our favorite dishes and generally I substitute them for white potatoes when it makes sense. They are an excellent source of the plant form of vitamin A, an essential fat soluble vitamin that is critical in maintaining eye health and is essential for immune function.

I was looking for something different from a spice perspective and we had all of the ingredients in our pantry. It took about 35 minutes from start to finish to make dinner, which somedays is all the time I’m willing to spend on cooking. In theory this recipe is for 2 but I will say it depends on the size of the sweet potatoes. I cooked 2 medium sized potatoes and we had enough for 2 dinners.

Ingredients

1 avocado, roughly chopped

½ c cilantro leaves and stems, roughly chopped and packed

2 medium sweet potatoes

1 yellow onion - diced

1½ tsp cumin

¼ tsp smoked paprika

½ tsp salt (omit or reduce if your beans or corn are salted)

1 c cooked black beans

1 c cooked corn kernels

1/2 cup chopped grape tomatoes

1/4 cup shredded cheddar cheese

Instructions

Place 1.5 cups of water in Instant pot, place 2 sweet potatoes on rack. Cover and cook on high pressure for 18 minutes. 

While potatoes are cooking saute 1 medium onion until translucent. Add spices, corn, black beans cook until hot. Toss in sliced tomatoes, remove from heat, cover and set aside. 

When potatoes are done, remove from pot, slice in half lengthwise (Use oven mitts to keep from burning your hands!), and slightly mash. Add onion/bean/corn mixture, and top with cilantro and cheese. Bake 375 for 10 minutes or until cheese melts. Remove from oven, top with sliced avocado and eat!

We served it with a spinach, orange and beet salad topped with a curry fig dressing. 

Wishing you a happy, healthy and prosperous new yearI! 

A Savory Scone

Christmas is over, the gifts are put away, and I’ve been binge watching New Girl and reading books - it’s been a successful vacation so far. I still have 3 books to read (plus a new one I got for Christmas) before I go back to work on Wednesday - looks like I’ll be busy the next few days; busy in the best way possible that is. 

Rumor has it that soup is new juicing - and well being a soup lover, I’m all over that. There is something comforting about a nice bowl of steaming soup and delicious bread on a cold MN winter day, which we have many of from January to April. 

I’ve been doing the Vegetarian thing for over 2 years now and I have to say I’m still liking it. I do fish from time to time and once a year (right after the holidays) I’ll do a bowl or two of Dan’s famous turkey soup. He boils the turkey carcass for an entire day, removes the meat, and then sets the pot outside to cool. When it’s cold he removes the fat from the top of the broth, chops carrots, celery and other veggies and boils them until they are done - the result is delicious. 

Soup needs a companion and bread seems to be one of its favorite companions (at least at our house). I found this scone recipe and liked the combination of veggies and we just happen to still have a few acorn squash from last years garden so it seemed like a good option. These scones are great for weekend brunch, or with your favorite soup.

Ingredients

2 cups kale leaves, loosely packed

2 cups unbleached flour

1/2 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1 tbsp sugar

1/3 cup vegan butter

1 egg

3/4 cup almond milk

1/4 cup cooked squash in small dice

3/4 cup cheddar cheese, grated

Instructions:

Preheat oven to 375°F. Set oven rack in the middle.

Steam kale for a minute or two, just to blanch. Chop kale finely, squeezing out as much liquid as you can. You should have less than 1 cup of chopped kale. If you have more, save it for soup or eat it. (Too much will make the scones sticky.)

Blend or sift the flour, salt, soda, baking powder and sugar together. Cut in the butter with a pastry blender or your fingers.

In a small bowl, beat the egg, then add the milk, continuing to beat until well combined. Add egg/buttermilk mixture, along with squash, kale and cheese to dry ingredients, mixing with a fork just enough to combine.

Drop by spoonfuls onto parchment-paper-covered cookie sheet. Bake about 20 minutes until lightly browned. 

Note: These are dropped by the spoonful but if you'd rather use a cookie cutter or knife to make triangles or other shapes, knead in about 1/4 cup of extra flour at the end to make the dough easier to handle.

A Paella by Any Other Name

Merry Christmas Eve Eve! The gifts are purchased and wrapped, the groceries have been shopped for and are ready to be cooked. We’ve been cooking, wrapping, and partying - it’s Christmas! 

We’ve taken a break from hosting Dan’s family this year and it’s liberating - no planning, emailing, organizing, cleaning or excessive cooking. I’m enjoying being a guest for the first time in about 5 - 6 years. We’ll most likely host again - or not, maybe that next generation is ready to bring us all together for future events. 

We had some of Dan’s co-workers over last Sunday for a “welcome to the new kitchen we haven’t seen you in ages” get together. The group had a few food challenges; 2 vegetarians, 2 no cow, 1 lactose intolerant and no seafood - yikes!

I found a delicious vegan paella recipe that at first glanced looked easy to prepare, fairly normal ingredients and was delicious - I’d say we scored on all 3 counts. If you want the long version with many photos you can check out Pumpkin & Peanut Butter’s blog post. If you want the shorter version with a few changeups keep reading. 

This paella brings together many of my favorite foods; mushrooms, onion, delicata squash, basmati rice, and cauliflower. So many good flavors. The recipe below takes about 1 hour to prepare and servers 8 - 10 people as a main dish. We served it with a spinach, orange, date and pecan salad dressed with a fig and curry dressing, fresh bread and fresh fruit. 

Ingredients

2 - 3 Tbsp vegan butter 

8 ounces button mushrooms, sliced

2 tablespoons freshly chopped parsley

1 Medium yellow onion, sliced

1 14 oz can diced tomatoes

2 cups brown basmati rice

4 cups low sodium vegetable broth

1 teaspoon cinnamon

1 teaspoon paprika

1/2 tsp tumeric

1/2 cup frozen peas

1 delicata squash, halved and sliced

1 1/2 cup cauliflower florets

2 tablespoons extra virgin olive oil

salt and pepper

1/4 cup freshly chopped parsley, for topping

optional: pepitas or roasted butternut squash seeds, for topping

Instructions 

Preheat oven to 400 degrees. Sliced delicate squash in half and remove seeds with a spoon. Then, slice squash into 1/2'' slices. Toss with olive oil, salt, and pepper, then spread across a baking sheet. Do with same with the cauliflower florets and spread across the same baking sheet. Roast for 30 minutes, tossing once.

In the meantime, heat 1 tbsp of butter in a large skillet. Add in sliced mushrooms and 2 tbsp of freshly chopped parsley. Sauté until mushrooms are golden, then remove from pan and set aside. In the same pan, add 1-2 more tbsp of butter and sliced yellow onions. Sauté onions until golden brown.

Add diced tomatoes into onions and stir to combine. Next, add in 2 cups of brown rice and stir once again to coat. Toast rice for 1-2 minutes, then add in vegetable broth, cinnamon, tumeric, and paprika. Stir to evenly disperse liquid and spices. Bring to a boil, then turn down to a simmer and cover. Cook for 40-45 minutes over medium low heat.

After almost all of the liquid is absorbed, stir in frozen peas and cooked mushrooms. Cook for another few minutes until liquid is absorbed and rice develops a bit of a crusty the sides and bottom of the pan. Top with delicata squash around the edges in a circle, and place the roasted cauliflower in the center. Sprinkle with lots of freshly chopped parsley and pumpkin or squash seeds.

If you are spending time with loved ones this holiday season - enjoy. If you are missing loved ones, cherish the memories and if you just want to spend time alone - that’s good too. Do what makes you happy. 

Resolutions - I have none. I am going to continue my 18 for 2018 into 19 for 2019. My goal is to do 19 things (with the exception of a couple items, most of the 19 will be unplanned and spontaneous) that benefit me or someone else in a positive way. I’m planning to walk/run/bike 2019 miles in 2019. I did this back in 2017 and I really enjoyed it so, I’m giving it a go again this year. 

I am thinking there will be a few surprises for me in 2019 - no hints yet but keep reading, because you will hear it here first!

Wishing you and yours a holiday filled with love, laughter and good cheer. Thanks for stopping by!

Buckwheat, Broccolini and Kale

Lately I’ve been in a rut - not a bad rut where you don’t cook or don’t try new things, I’ve been in a flavor rut. I love soups, stews and curries and now that winter has arrived (with snow and everything) it’s what I gravitate toward; there is nothing better than a nice steaming bowl of curry on a cold evening. 

We’ve got a little Asian grocery store not far from our house - although these days getting to and from it with all the construction is a challenge. Sometimes you’ll do anything for some broccolini - because they don’t carry that in the big box grocery store - you’d think they had room with all the romaine lettuce in the trash. 

Dan and I were talking the other day about an article he recently read about labeling lettuce and how a simple bag or covering would allow us to track where the lettuce came from and then we wouldn’t necessarily need to toss out every piece of romaine from here to Canada. Seems like a good idea to me not sure why someone hasn’t done this already.

This recipe contains all of my favorites; mushrooms, broccolini, kale and soba noodles and at the fact that the kale is cooked makes Dan like it too. He’s definitely not a fan of raw kale - in large quantities. So last night we started chopping, shredding, roasting and sautéing and in about 40 minutes we had dinner. 

Ingredients

Mushrooms:

2 8 oz containers of mushrooms - I used one baby bella and one button 

1 tbs high heat oil

1 tbs rice wine vinegar

2 tbs honey

2 tbs tamari 

1 tsp grated ginger

Soba Noodles & Vegetables:

1 package of buckwheat soba noodles

1 tbs olive oil

2 cloves garlic, minced

1 onion diced

2 bunches broccolini, ends cut off and if the stems are thick cut them in half lengthwise

5 stalks kale, cut into shreds

Sauce For Soba Noodles:

¼ cup tamari 

2 tablespoons olive oil

1 teaspoon chili oil

Juice of 1 lemon

1 tablespoon toasted sesame oil

1 tablespoon honey

1 tsp grated ginger

Instructions:

Preheat oven to 425 and line a baking sheet with parchment paper. Trim mushroom stems wipe any dirt with a paper towel, cut mushroom in half, (the larger ones I quartered) and place them in a large bowl. Whisk together the mushroom glaze ingredients. Pour the glaze over the mushrooms and mix until all the mushrooms are evenly coated. Pour the mushrooms onto the parchment lined baking sheet and roast for15 minutes. Remove and toss so they cook evenly. Roast for another 15 minutes.

Meanwhile, cook soba noodles to package directions and heat a large skillet with 1 tbs olive oil over medium heat. Add minced garlic and diced onion and cook for 1 minute. Add broccolini, kale, and salt and pepper to taste, and cook until just tender, about 5 minutes.

While vegetables and noodles are cooking, whisk together the soba noodle sauce ingredients in a bowl.

Add cooked noodles to the pan of broccolini and kale, add the sauce, and stir until all the vegetables and noodles are evenly coated in sauce. Add roasted mushrooms and stir to combine - enjoy!

Warding off the Chill

Imagine spiced carrots, onions and cauliflower simmering in a tomato and coconut sauce making your kitchen smell wonderful in less than 45 minutes - that was dinner, and it was delicious. 

We’ve barely had Thanksgiving and already Mother Nature is taunting us with snow and cold - although she did give us some sunshine last weekend to enjoy. We all know that is short lived. I spied some kale still thriving in the garden the other day, it seems some things are impervious to her  taunts. I’ll have to make a batch of squash, freekah and kale this week for dinner. 

I’ve been binge watching the latest season of The Great British Baking Show lately and with the exception of Paul, I do enjoy it. He’s a bit too much for my tastes - and yea I get that is part of his “charm” but it’s charm I think the world can do without these days. 

We spent last weekend with friends, seeing Bohemian Rhapsody, and getting the Christmas lights up on the house (before it’s too cold to do that). They aren’t on yet, just sitting on the house waiting for Thanksgiving to be over. I believe the “official” turn them on date will be Thanksgiving evening - and it was! 

And then what happens, everyone runs around like crazy, shopping for just the right gift, decorating the house, cooking and baking cookies. This year a friend and I opted for a cooking baking class at the Community Ed center. They bring the ingredients and you mess up their kitchen, you bring the enthusiasm and containers to take them home in - 3 hours from start to finish and you are done. 

Until all that craziness begins I’ll opt for some Indian comfort food with just enough heat to keep that cold away. The original recipe calls for potatoes and cauliflower, but since I’m not a potato fan (unless it’s sweet potatoes), I used carrots, cauliflower, and onions and topped it with cilantro. 

Ingredients

3 - 4 carrots, washed, peeled and sliced

1 cauliflower, cut into small florets

1 onion, medium, chopped

1 15 ounce can diced tomatoes with chilies

2 T tomato paste

1/2 teaspoon ground cumin

1.5 teaspoons ginger-garlic paste

1/4 teaspoon red chili powder or to taste

1/4 teaspoon garam masala powder

1 teaspoon coriander powder

3-4 teaspoons oil

2 tablespoons chopped cilantro

salt, to taste

Cooking Instructions

Heat 1.5 teaspoon of oil on medium heat and add cumin, and red pepper flakes stir for 30 seconds. Add the onions and cook until translucent. Add the ginger-garlic paste and garam masala cook for another 2 minutes.

To the onion mixture, add the tomatoes, tomato paste and cook for 1 minute. Add 1 can coconut milk and 1 cup water, stir to combine. Reduce heat to medium, add the cauliflower and carrots and cook for 3 - 4 minutes. Add chili powder, coriander leaf, cover the pan and simmer for 30 - 40 minutes until the cauliflower and carrots are soft. 

Remove from heat, add chopped cilantro and serve with basmati rice and Indian bread.

Chickpea Stew Voted Best on Election Day!

I voted - yep got the sticker to prove it and I voted my conscience, which will be good news for most of my friends and relatives. Troubled times call for comfort food and tonight, watching election returns, is no exception - I need something to soothe my political soul. 

Like most of you I’ve seen the divisiveness on social media, between friends, and in the news - we could all use a little comfort and kindness. If you are a fan of Penzy’s spices, you have seen Bill’s commentary on the state of the world and his great deals. I like a business that speaks their mind. Will the election stop the madness? Unlikely there is still too much hate in the world. And regardless of who wins/loses a seat, haters are gonna hate.

On this election day - snow is part of the deal, I know, I know it’s only the 6th but we have a broad range of “first snowfall” here and I’m never surprised, unhappy but not surprised. Dan built a fire and I made a chickpea stew that if I do say so myself is delicious - and I got a thumbs up from my sweetie. 

Election Chickpea Stew

Ingredients:

1 cup chick peas, dry or two-15 ounce cans chick peas, drained

1 tbsp olive oil, 

1 medium onion, minced

4 cloves garlic, minced

1/2 red bell pepper, chopped

1 can diced tomatoes with chilis 

2 carrots, diced

1 small sweet potato - we had a few from the garden

1 tsp dried parsley

1/2 tsp dried basil

1/2 tsp dried oregano

2 cups liquid from boiled chickpeas, or vegetable broth

1/2 tsp sea salt

1/4 tsp Cayenne pepper

A few shakes of red pepper flakes

Instructions:

If you are using dried chickpeas, sort, wash and soak them overnight. The next day drain and rinse chickpeas.

Cover with water about 2 inches above chickpeas and bring to boil on medium heat. Lower heat to simmer and cook until tender, about 1 hour. Drain chickpeas and reserve 2 cups of liquid, set aside.

If using canned chickpeas, start here!

Heat oil or water in a large saucepan on medium-high heat. Add onions and cook until soft, about 4 minutes.

Add garlic and cook for 30 seconds stirring. Add bell pepper, tomatoes, carrots, chickpeas, parsley, basil and oregano.

Add vegetable broth or reserved chickpeas water, cover and bring to boil. Reduce to a simmer for 20-30 minutes or until thickened.

Mash some of the chickpeas, with the back of a fork to thicken stew.

Check seasoning, add cayenne pepper, red pepper flakes and extra salt and pepper as needed.

Serve with a crusty bread and a glass of wine or a beer - comfort food is the best. 

Thanks for stopping by!