Mushroom Rice ~ a simple and quick way to dress up rice

This rice was so easy to make and full of flavor.  I used some homemade chicken stock and fresh mushrooms.  I also prefer jasmine rice.  It’s a long grain rice that cooks for about 15 minutes; has a bit of a fragrant nutty flavor.

Mushroom Rice

  • 2 cups chicken stock
  • 8 o.z. mushrooms ~ sliced, chopped, or diced (or some sort of combination for variety)
  • 1 cup long cooking rice ~ I like jasmine rice
  • salt and pepper to taste

Bring chicken stock and mushrooms to boil.

Add rice and reduce heat to a simmer.  Cover and cook 15 – 20 minutes depending on rice; until desired tenderness.

Enjoy ~ Kimberly

Sweet Potato Chowder ~ awesome homemade soup for any time of year

I made some sweet potato chowder to take to my mother-in-law’s house today.  She’s been under the weather and I thought soup might hit the spot.  I debated between chicken noodle and sweet potato chowder but the chowder won out.  I love this soup.  A lady I used to work with made this quite a bit; it’s always a favorite at the restaurant.  Our ham at work is baked in a sugary glaze so that makes it sweeter but any ham works great whether sweet or salty.  Just go with flavors you love and it will turn out perfectly. If you like it spicy it is wonderful with a diced jalapeno added at the beginning to but I thought I’d go milder for today’s lunch.

Sweet Potato Chowder

  • 3 cups chicken stock
  • 2 cups diced sweet potato
  • 1 cup diced potato
  • 1/4 cup diced onion
  • 1/2 tsp thyme
  • salt and pepper to taste ~ I used about 1/2 tsp each but I also had homemade chicken stock so adjust accordingly
  • 2 Tbs cornstarch
  • 2 Tbs cool water
  • 8 o.z. diced ham
  • 1 cup heavy cream

Bring chicken stock to a boil and add potatoes, onion, and seasonings.

Simmer for about 15 minutes or until veggies are just tender; stir in ham.

Combine cornstarch and cool water and add to soup; over medium heat stir until thickened about 1 minute.  Add cream and heat through.

Enjoy ~ Kimberly

 

Orzo Pilaf ~ orzo pasta with peas cooked in chicken broth

Just a quick post today.  Wanted to share the orzo pasta I cooked for Charles’ lunch.  Simple yet tasty; a nice alternative to rice.  I simply used homemade chicken stock, garlic powder, salt and pepper but you could jazz this up with some spice or herb combination as desired.

Orzo Pilaf

  • 1 1/2 cups chicken stock
  • 1/2 cup uncooked orzo
  • 1/2 tsp each ~ salt, pepper, and garlic powder
  • 1 cup frozen peas.

Bring chicken stock to simmer over medium high heat.  Add salt, pepper, garlic powder, and orzo and cook for about 9 minutes uncovered. Stir in frozen peas and bring back to light boil.  Cover, remove from heat and let rest about 10 minutes.

Enjoy ~ Kimberly