Category: Bowls

Spaghetti Squash Bowls with Spinach, Pomegranite and Spicy Roasted Chickpeas

Spaghetti Squash Bowl with Spinach, Pomegranite and Spicy Roasted Chickpeas
Beautiful color and fantastic texture Spaghetti Squash Bowls with Spinach, Pomegranate and Spicy Roasted Chickpeas is a perfect meal in a natural “bowl”…

Spaghetti Squash Bowls with Spinach, Pomegranate and Spicy Roasted Chickpeas are the result of me almost writing off spaghetti squash…a desperate attempt to learn to love this beautiful produce item.  If this sounds familiar, try this recipe and you too will become a believer!! 

Friends lets not pretend that “spaghetti” squash is a comparable alternative to spaghetti , lets instead learn to appreciate it for what it is.  Yes, it does have the “strand-like” texture, but because it is a vegetable not a product made from flour, the TEXTURE is TOTALLY different.  Once you know this and accept this we can work together on loving this SQUASH! (more…)

Mixed Vegetable and Bean Soup with Basil Pesto

Mixed Vegetable and Bean Soup with Basil Pesto
A weeknight hot date dinner or a weeks full of healthy, hearty lunches…this soup is SOOOOO GOOD!!

Friends….how beautiful is this??  I know it is possible that I get a little more excited about pretty food than some, but come on…this is STUNNING!  Mixed Vegetable and Bean Soup with Basil Pesto is the result of a challenge issued by my daughter, Katie.  She said, “Mom, lets do a week of only vegetarian food.”  We do eat plant based meals often, but I loved the idea of a full week.  “Challenge accepted” I say!! (more…)

Leek and Potato Soup with Dill and Pancetta

Leek and Potato Soup
Leek and Potato Soup with Fresh Dill and Pancetta

Leek and Potato soup with crispy pancetta and fresh dill is perfect any time of the year.  Grab most of the ingredients during the summer at your local farmers market  or pick up the ingredients at your local grocery store.    As soon as I start to see these ingredients at the farm stands Leek and Potato Soup with Crispy Pancetta and Fresh Dill comes to mind, but this soup is also amazing on the coldest winter day.  Leek and potato soup is quick, healthy and so satisfying.  It is a mild, smooth, comforting, soup that you will make over and over.  Follow along friends, this is a cheap and easy make-ahead meal!!  If you are looking for something vegetarian, try my Vegetable and Chickpea Soup. (more…)

Thai-Style Sweet Potato Noodles with Crisp Green Veggies

Veggie heaven!! Color...Texture....Flavor, this dish has it all!!
Veggie heaven!! Color…Texture….Flavor, this dish has it all!!

How beautiful are these Thai-stlye sweet potato noodles with crisp, green veggies??  Can you believe this…up until this dish I had not yet tried sweet potato noodles?   Just kidding…sweet potato noodles, seriously?!?   This honestly seemed ridiculous to me when I was first made aware of the idea.  Who really has tried sweet potato noodles anyway??  (more…)

Beer Cheese Soup with IPA and Smoked Cheddar

Beer, Cheese Soup made with IPA and Smoked Cheddar
This beautiful soup is rich in flavor, perfect for any football Sunday and EASY to make..

Looking for that perfect item to add to your “football Sunday” menu OR if you are like many die hard Minnesota Vikings fans, you may already (with out wanting to say it out loud) be thinking of that Superbowl party you are going to have.  This year COULD BE “the year.”  Beer cheese soup with IPA and smoked cheddar would be a perfect hot date dinner as well.  Serve this soup with a light salad and your favorite IPA.  Truth be told, I have never made a beer-cheese soup.  I’m not sure why….everyone I know LOVES beer and cheese and here in the Midwest we have some of the best beer being brewed and the best cheese being made so it is time to get SERIOUS friends!!  Beer cheese soup with IPA and smoked cheddar might just be a match made in heaven….hoping you will love it like we do! (more…)

Creamy Wild Rice Soup with Chicken and Vegetables

Creamy wild rice soup with chicken and vegetables is hearty and oh, so declicious...this is a soup you will make again and again.
Creamy wild rice soup with chicken and vegetables is hearty and oh, so delicious…this is a soup you will make again and again..

Creamy wild rice soup with chicken and vegetables is a Minnesota classic and would make the perfect hot date dinner.  Make no mistake this along with a nice glass of wine and some candle light would be the perfect, cozy date night in and it is SO EASY to do at home.  I have said it before and I will say it again, make it at home, that way you control the quality of ingredients that go into the food you are eating as well as those that you love.  This recipe makes A LOT of soup, so feel free to cut it in half if that works better for you.  I love this recipe as is because I can cook once, have enough for dinner, lunches throughout the week and some to give to my dear friend and neighbor Ron.  You see, he is widowed and so I try to help him out by making soup every week for him.  ‘Tis the season friends, make some extra and give it to a friend.  We all love the comforting warmth of soup so brighten someones day with a homemade gift…make someone wild rice soup!!  Now, let’s cook…

Minnesota harvested, GORGEOUS wild rice....endless possibilities..
Minnesota harvested, GORGEOUS wild rice….endless possibilities..

Look at the color of this rice, isn’t it beautiful?  Wild rice is native to MN and Canada, but can now be found nation wide due to advancements in it’s ability to be grown and harvested   https://minnesota.agclassroom.org/educator/card/wildrice.pdf.    Wild rice is naturally gluten free, sodium free, fat free and cholesterol free.  It also has more zinc,  protein,  phosphorus and other trace minerals than either brown or white rice.  Use it where you would use either brown or white rice.  Cook it according to package directions, drain and reserve until the soup is ready for it.

Cooking wild rice will increase it's volume A LOT. 1 1/2 cups raw wild rice will yield about 8 cups of cooked wild rice...
Cooking wild rice will increase it’s volume A LOT. 1 1/2 cups raw wild rice will yield about 8 cups of cooked..the perfect amount to provide the  bite and body you are looking for in wild rice soup…
While the rice is cooking, prep your veggies for the saute pan..
While the rice is cooking, prep your veggies for the saute pan..

Friends, once you cook the rice, prep and saute the veggies you are almost done.  Only, a few more steps to go.  Make this a day or two ahead…the flavors will marry and develop making the soup even better AND you will have an amazing dinner or hot date dinner for that night this week when things are BONKERS.  Such a great feeling to know that you have something delicious, healthy and cheaper than “not-so-good-for-you” takeout.  

I have added shredded chicken to this soup, but feel free to use turkey or to leave it out and increase the vegetables..soup is always very versatile..
I have added shredded (dark meat) chicken to this soup, but feel free to use white meat,  turkey or to leave it out and increase the vegetables..soup is always very versatile..IDEA, shred the meat from that rotisserie chicken you pick up at your local deli and use the bones to make stock.  Find the recipe for chicken stock here,  http://www.hotdatedinner.com/basic-training-tip-tricks-recipes/
After the chicken stock, wild rice, chicken and half and half are added to the soup, add 1 tsp of freshly grated nutmeg to take things to the next level...
After the chicken stock, wild rice, chicken and half and half are added to the soup, add 1 tsp of freshly grated nutmeg to take things to the next level…

Fresh nutmeg, what??? WHY??  Here’s why, once nutmeg is ground, it soon loses the oils which provide its flavor and taste, so grating fresh nutmeg is recommended to achieve the full benefit of flavor.  Use a mandoline as pictured here to grate the nutmeg or the smallest holes on a box grater.  The difference between fresh nutmeg and commercially-ground is like night and day.  Buy these seeds in bulk at your local co-op (I buy mine at   https://www.valleynaturalfoods.com/) or look for them in a jar in the spice section of your grocery store.  Nutmeg is essential in any cream based soup or bechamel based dish. If you have never tried FRESH nutmeg, now is your chance.  You won’t look back, the fragrance of fresh nutmeg will steal your heart.  

 

Easy to make, packed with nutrition and DELICIOUS, this one is a real crowd-pleaser...one you will make again and again..
Easy to make, packed with nutrition and DELICIOUS, this one is a real crowd-pleaser…one you will make again and again..
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Creamy Wild Rice Soup with Chicken and Vegetables

Creamy wild rice soup with chicken and vegetables is hearty and oh, so declicious...this is a soup you will make again and again.

5 from 1 reviews

I make soup every week of the year (almost) and this was the request from the kids for this week.  Creamy wild rice soup with chicken and vegetables is hearty, healthy and one that you will make again and again.

  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour and 20 minutes
  • Yield: about 20

Ingredients

evoo or bacon drippings

1 1/2 cups wild rice (cooked according to package directions)

2 onions, chopped

4-5 stalks of celery, chopped..leaves included

3 large carrots, peeled and chopped

4 cloves of garlic, minced

pinch of red pepper flakes (optional)

5-6 sprigs of fresh thyme

1/2 cup of flour 

12 cups of homemade chicken stock

4 cups shredded cooked chicken

3 cups of half and half

1 tsp freshly grated nutmeg (1/2 tsp dry)

Salt and freshly ground pepper

Instructions

Rinse and cook the wild rice according to package directions.  Drain off any excess water and reserve cooked wild rice until needed.  

Meanwhile, heat the a large splash of evoo or 2-3 T of bacon drippings in a large soup pot.  Saute the onion, celery, carrots, garlic, thyme and red pepper flakes until tender, about 10 minutes, stirring occasionally.  Add the flour, stir until the flour in fully incorporated  and coating the vegetables evenly.  Slowly add the chicken stock, stirring constantly.  Increase heat and bring mixture to a boil, reduce heat and simmer for 30 minutes, stirring occasionally (soup will thicken as it simmers).  

Add the cooked wild rice (should be about 8 cups), shredded chicken, half and half and fresh, grated nutmeg.  Return to a gentle simmer and cook until heated through 5-10 minutes.  Remove the stems from the thyme (leaves should have fallen off) and season to taste with salt and pepper.  Ladle into bowls and serve with saltines, some good bread or a side salad.  Bon Appetit!!

Notes

This makes A LOT of soup!!  I make it this way so that I have enough to give some to a neighbor and for lunches all week for those that want it.  Easily cut this recipe in half if that works better for your family.  This soup freezes well also. 

Creamy, Roasted Tomato Soup with Chipotle Peppers

Creamy, Roasted Tomato Soup with Chipotle Peppers
Creamy, Roasted Tomato Soup with Chipotle Peppers

I created this recipe a few years ago when I had more tomatoes than I knew what to do with in my garden.  However, here we are in November and  our MN garden tomatoes have been done for a while.  In any case, get the best romas you can locally and this soup can be made all year long!!  In this recipe the tomatoes are roasted to intensify their sweet flavor and to char their skins making for easy peeling.  Chipotle peppers  which are smoked and dried jalapenos that are re-hydrated and canned in an adobo sauce (a sweet and tangy purée of tomato, vinegar, garlic, and some other spices, that packs some heat but with plenty of balance and body) add the perfect, complimentary level of heat to the soup.  Creamy, roasted tomato soup with chipotle peppers is perfect on its own or pairs beautifully with any kind of “dipper” (grilled cheese, garlic bread or tortilla chips)  or side salad.  Now, let’s make soup!! (more…)

Butternut Gnocchi with Kale and Shiitake Mushrooms

Butternut Gnocchi with Kale and Shiitake Mushrooms
This just might be the perfect bite of fall flavors. Make this beautiful butternut gnocchi with kale and shiitake mushrooms for your next hot date dinner…take your time and enjoy the process …cheers!!

Make gnocchi?!?  What in the hell is it, first of all?  Gnocchi, by definition, are various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, and in this case, with the addition of butternut squash.  They are really so good.   I first made gnocchi for Tim on a cold winter night for hot date dinner and we have been hooked ever since.  This is a recipe that I have come up with over a few different, failed attempts at the right combination of flavors for the butternut gnocchi, but let me tell you, this one is a winner.  Making gnocchi is a process, so plan to do this one when you have a free afternoon, make a ton to freeze and enjoy every second of it!!  Let’s get to it.. (more…)

Sausage, Swiss Chard and Tomato Soup

Sausage, Swiss Chard and Tomato Soup
I often call soup, “a bowl full of health.” This sausage, swiss chard and tomato soup is undeniably that…

Friends, I make soup almost every week…..of the year we are talking, almost.  I have a few reipes that are repeated throughout the year, but otherwise I let the spirit move me on what the ingredients will be.  We are supposed to get snow here in MN this week and it is only OCTOBER people.  Anyway, I grow a lot of chard in my garden and I still have some so that was dictating this week’s soup recipe.  My mom makes something similar with kale (which would be equally good in this soup if that’s what you have) and this is version of her soup.  I was able to get some beautiful tomatoes and leeks at the farmers market and with the addition of some home made chicken stock and some fresh, locally made Italian sausage this sausage, swiss chard and tomato soup recipe was born.. (more…)

Spaghetti with Swiss Chard, Mushrooms and Fresh Herbs

Spaghetti with Swiss Chard, Mushrooms and Fresh Herbs
Earthy…comforting…fresh and packed with veggies. Spaghetti with swiss chard, mushrooms and fresh herbs is the perfect Fall pasta bowl..really perfect for a cozy, hot date dinner with a glass of wine and some candlelight..

(more…)

Turkey and Black Bean Chili

Packed with protein, perfect for that make-ahead meal this week!
Packed with protein, perfect for that make-ahead meal this week!  This Fall (or anytime for that matter) add 1 cup of pumpkin to this recipe for the perfect autumn treat……(noted in recipe)

ATTENTION to all my hard working friends who want something hearty, healthy and warm for dinner this week….this turkey and black bean chili with fire roasted tomatoes is the make-ahead meal for you!  In my recipe, I used a pan on the stove, but all of the ingredients could be prepped and the cooking could be done in a crock pot if that is your go-to means of cooking.  Feel free to use chipotle chili powder or throw in a diced jalapeno or 2, if you like things with a lot more heat.  If vegetarian is more your thing, try this one http://www.hotdatedinner.com/vegetarian-chili-fresh-sweet-corn/ .You will have left-overs so pack your own lunch or freeze it for another night.  Let’s get cooking….. (more…)

Vegetarian Chili with Fresh Sweet Corn

 

Fresh sweet corn, peppers, onions along with beans and tomatoes make this a bowl full of health...
Grab the last of the fresh sweet corn before it is gone…this recipe makes a ton, so you can put some of this freshness away in you freezer for those colder months ahead..

Look at these beautiful colors!!  The sweet corn, the peppers, the onions….you know something amazing is about to go down in your kitchen with an ingredient list that looks like this!  The air is getting cooler and that is a sure sign it is officially soup season.  Grab some of those peak veggies, especially the sweet corn from your local market (minnesotagrown.com) and make a big, delicious batch of this vegetarian chili with fresh sweet corn to savor now or in the colder months that lie ahead.  This recipe makes a ton of chili, have it for dinner, pack it for lunches this week, share some with a neighbor and/or freeze it. Whatever your plans may be, this is a keeper….”a bowl full of health,” as I always tell my family.  Here’s how to make it…. (more…)