Quick and Easy Mushroom Soup

Another quick and easy recipe today.  I made some mushroom soup today; not a creamy version but a nice broth based mushroom soup.

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  • 8 o.z. fresh mushrooms ~ sliced and diced as desired
  • 1 Tbs olive oil
  • 1/4 cup onion
  • 1 1/2 cups chicken broth
  • 1/2 cup fresh spinach ~ chopped

Saute mushrooms in olive oil with onion for about 5 minutes or until desired tenderness  Add broth and simmer for about 15 minutes longer.  Stir in spinach just 3 – 5 minutes before serving.  Season with salt and pepper if desired. You could add some herbs and spice if desired.  I used a homemade chicken broth that already had a bit of cayenne, rosemary, and thyme; if you have a good broth you won’t need much more seasoning added.

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Enjoy ~ Kimberly

Sausage and Sage Dressing

I must have dressing with turkey; it’s a must in my opinion.  I like my moms best but this came out pretty good.  Here is a link to my turkey recipe and the citrus rub.

  • 1 pound breakfast sausage
  • 1/2 cup onion – diced
  • 1 1/2 cup celery – sliced
  • 2 Tbs dried sage leaf
  • 1/2 tsp marjoram
  • 1/2 tsp thyme
  • 1/2 tsp garlic
  • 4 cups chicken or turkey stock
  • 2 pounds bread
  • salt and pepper to taste

Cook sausage, onion, and celery until veggies are tender and sausage is cooked through.  Add sage, marjoram, thyme, garlic, and stock; bring to a simmer.

Tear bread into small pieces. I like to test my sausage and stock to see if it needs any salt or pepper by dunking a piece of bread into it and tasting.  Depending on the sausage and stock used you may need to zip up the flavors a bit.  Once flavors are right pour stock and sausage mixture over torn bread; stir.  Pour into oiled casserole and bake for 20 minutes until browned and heated through.  If making and chilling ahead allow 30 – 40 minute for baking.

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

 

Roasted Winter Vegetable Stock ~ Homemade broth to compliment any recipe!

Homemade broth and stock is wonderful to have around.  It’s so much better when you make it yourself.  You can control what goes into each batch and season to your own personal tastes.  Today we are making a big batch of vegetable stock  ~ it smells heavenly.  Charles did all the work for me today ~ it’s still cooking so I won’t have a time for how long to simmer but I can assure you that several hours are needed for the richest flavors and you may want to adjust the seasoning as you go.   We always put some salt in our stocks but that is the way we like it ~ I feel like the salt helps bring out all of the flavors but if you need a reduced sodium option leave the salt out or adjust to your diet needs.

Roasted Winter Vegetable Stock

  • 1 lb Celery
  • 1 lb Carrots
  • 1 lb Cabbage
  • 2 lbs Onion
  • 1/2 lb Parsnip
  • 1/2 lb Turnip
  • 1/2 lb Green Beans
  • 10 Clove Garlic
  • 1/4 Cup Olive Oil
  • 1 Tbs Black Peppercorns
  • 1 Tbs Salt
  • 1 Tbs Corriander
  • 1 tsp Thyme
  • 4 Bay Leaves

Preheat oven to 350 degrees. Wash and prepare vegetables.  Cut vegetables into large chunks.  Peel garlic cloves.  Toss garlic and vegetables with 1/4 c olive oil.  Spread onto 2 large cookie sheets and roast for 1 hour stirring every 20 minutes.  Remove from oven; transfer to large stock pot; add water and seasonings.  Set heat to medium, bring to simmer, and reduce heat simmering for a few hours until desired color and flavor are reached.  We will likely reduce by half or more.  Strain through fine seive or cheese cloth.  Chill and freeze in pint freezer jars or bags.  Enjoy in place of water in your favorite recipe ~ I always cook my rice in stock!

Hope you enjoy the recipe!   ~ Kimberly