Creamy Mushroom Soup

So this is what I have been eating all week. The risotto on it's own was very nice. This soup is even better. Could be because I have a cold. Maybe not. Maybe it's the Porcini mushrooms. Either way. This is so good.

If you don't have a couple cups of risotto leftover to make this with, feel free to use a couple cups of rice. Just be sure to up your mushrooms by about a pint. I think carrots would be nice with this as well, or chunks of squash...Hm, I may have another soup idea on my hands.

Creamy Mushroom Soup

2-3 cups Wheat-berry Risotto
1 jar Porcini Cream*
2 quarts vegetable stock
Salt and Pepper
1 tbsp Vanilla Olive Oil
1 tbsp fresh minced garlic
1 pinch nutmeg
6 or 7 dried porcini mushrooms
1 or 2 pints more mushrooms, diced

In a large stock pot, heat the olive oil to medium heat and add in the garlic. Cook, stirring occasionally until the garlic is fragrant, about 1-2 minutes.

Add the stock to the pan and raise the heat to medium high. Break up the dried porcini mushrooms and put them in the broth. Cook, at just below a simmer until the mushrooms soften, 5 minutes.

Add the leftover risotto, the garlic, the rest of the mushrooms and the pinch of nutmeg. Let this simmer away for about 10 minutes.

Now it is time for the porcini cream. Add in the whole jar. You will not be sorry. (If you don't have any, a can of cream of mushroom will do, but not be near as tasty) Stir around to incorporate.

Simmer for 10-20 minutes. It's hard to overcook soup. Taste for salt. Sprinkle some of that in. Add in a big pinch of black pepper, because it's good for you.

Eat the soup and feel better.

*Porcini mushroom cream available in the store.

Wheatberry Risotto

Sorry for my absence this week. I got more than leftovers from our little family on Thanksgiving. ::Sniff Sniff::

But the upshot is that even though this recipe is late, I took all the leftovers of it from last week and turned it into something I really needed this week. Soup. That will come tomorrow.

Risotto is typically made with rice. But you can use pretty much any kind of grain you want to. Wheat-berries take a little bit longer to cook than regular rice and they retain this kind of al dente bite even after they are done that I really love. They also have this great nutty flavor that I have amped up with some walnuts. But you could leave those out if you want. Feel free to change up the herbs. If you only have dried, use only a teaspoon at most of each.

As this was part of my vegan offerings for Thanksgiving, it is lacking the cheese that is so customary for risotto. I didn't miss it. But go ahead and add it in if the mood takes you. It ususally uses a half cup of Parmesan cheese.

Wheat-berry Risotto with Mushrooms

1/4 cup Garlic Olive Oil
1 cup hard wheat-berries
1/2 onion, diced
2 pints mushrooms, rough chopped
1 1/2 boxes of low-sodium vegetable stock (quart size)
3/4 cup fresh chopped parsley
1 tbsp fresh thyme
1 tbsp fresh rosemary, chopped
1/4 cup walnuts, finely chopped (optional)
pinch of salt
sprinkle of Porcini Sea Salt, to finish each plate

The stock should be warm when you add it. Either warm it in a pan on the stove or microwave it a little bit before you need it.

In a large pan with high sides, add the olive oil and turn the heat to medium. Put in all the onions and saute for about 5 minutes, until they start to soften. Add in the mushrooms and a pinch of salt. Cook about 2-3 minutes, until the mushrooms begin to release some of their juices.

Stir in the wheat-berries and about 1/2 cup of the stock. Stir and cook until the pan is almost dry. Then work in 1 cup increments until the wheat-berries soften up. It should take about an hour, but you don't have to stir this constantly like a regular rice risotto. Walking away from it for a few minutes is okay.

It is ready when the wheat-berries are soft, but still a little al dente. Add in all the herbs and the walnuts and cook for another 5 minutes.

Serve with a sprinkle of Porcini Sea Salt on top.

Pomegranate Turkey Legs

I didn't want to make a whole turkey just for the leftovers. I did consider it, but thought that would just be silly. So I made just a little bit. A few drumsticks just because we need a little turkey now and then.

Pomegranate Turkey Legs

2 turkey legs
2 tbsp Citrus Habanero Olive Oil
1/4 cup Pomegranate Balsamic
2 tbsp pomegranate juice
1 tbsp brown sugar
1 tbsp chopped parsley, plus more for garnish
pinch of ground sage
1/2 cup pomegranate arils, for garnish

Whisk together all the sauce ingredients and place in a large plastic bag. Add the turkey legs and zipper closed. Make sure they get a good coating of sauce and marinate in the refrigerator for 3 hours or overnight.

Preheat the oven to 400 degrees. In a smaller roasting pan, place the turkey and the sauce. Cover with foil and bake for 20 minutes.

Reduce the heat to 350 and take the foil off. Add in 1/4 cup pomegranate arils. Bake for another 15-20 minutes.

Serve with more pomegranate arils and some parsley.

Cranberry Fool Pictures

Unfortunately, this one sat for a bit before I got to take a picture. It's prettier when the whipped cream is still cold and stiff. Super good though. I was very very pleased with this recipe.

Cranberry Rolls Update

So these rolls were supposed to be fluffy and light. I got thick and dense. What happened?!

I rushed around too much and forgot to put in the applesauce. Completely forgot! And not only that, I forgot to put in the cranberries too. Clearly I think I needed more sleep.

Not to mention that I used a 1/4 cup measuring scoop to measure out the sugar. (except it was actually a 1/3 cup scoop) So they turned out a bunch sweeter than they should have been.

You would think that for all that, they would have turned out terrible. You would be wrong.

Somehow I managed to turn a messed up recipe and turn bad rolls into scones!

So, the new recipe is here.

Sweet Rosemary Scones with Cranberry Butter

1 tbsp apple cider vinegar
4 cup flour
2/3 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
1 tsp fine salt
3 tbsp fresh minced rosemary
10 tbsp COLD Rosemary Olive Oil
3/4 cup favorite non-dairy milk, unsweetened

Combine the vinegar and the milk together in a small bowl and set aside.

In a large bowl, whisk all the dry ingredients together. Using a fork, cut in the cold olive oil until the dough is a crumbly texture.

Make a well in the center and pour in the milk. Stir until just combined. Flour a surface and turn out the dough. Lightly flour the top and fold the dough over itself 4-5 times. Pat it down to about 1/2 inch thick and cut it into any shape you like. I used a biscuit cutter, but scones can be any shape you want them to be.

Preheat the oven to 400 degrees.

Grease a baking sheet and bake for 16-18 minutes.

Cranberry Butter

1/4 cup butter, softened
1/3 cup cranberry sauce
   

Mix the butter together with the cranberry sauce and refrigerate until it hardens.

I used some extra cranberry sauce from my Cranberry Fool. It was delicious.

Happy Thanksgiving! Happy Hanukkah!

I didn't want to give you just a normal, traditional Thanksgiving picture. But thank you to Norman Rockwell for proving that even traditional can still be funny and awesome.

So Happy Thanksgiving!

And Happy Hanukkah too! 

Cranberry Fool

Cranberry Fool
(serves 6ish)

1 bag cranberries
3/4 cup sugar
a pinch allspice
1/4 - 1/2 cup water
3 tbsp Blood Orange Olive Oil
Splash of orange liquor
1 tub frozen cool whip

In a sauce pan, combine everything but the cool whip. Simmer over medium heat until the cranberries start to pop, stirring often. Start with 1/4 cup water, if it seems too dry, add the other 1/4 cup.

Reduce the heat to a very low simmer and cook about 5 minutes. The water should evaporate and leave you with a loose cranberry sauce.

Remove from the heat and cool to at least room temperature. You make this up to 24 hours ahead and put it in the refrigerator.

When you are ready to serve, thaw the cool whip slightly and turn it out into a large bowl. Fold in the cooled cranberry sauce. You want swirls, not pink cream. (although that will taste just as good!)


You could serve the cranberries without the cream as is as cranberry sauce with no problem. I did something similar last Thanksgiving. Though I think leaving the shallots out is better for a dessert!

And if you are really rushed, you can dress up a can of whole berry cranberry sauce with a little olive oil and liquor. If you want to be fancy, feel free to make your own whipped cream.

Cranberry Rolls with Rosemary

This is a vegan request for Thanksgiving. Vegans need rolls too! And you could also make these just regular rosemary rolls. Just leave out the berries!

Cranberry Rolls with Rosemary

1 tbsp apple cider vinegar
4 1/4 cup flour
1/2 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
1 tsp fine salt
1-2 tbsp fresh minced rosemary, optional
10 tbsp COLD Rosemary Olive Oil
1/2 cup applesauce, unsweetened is better
1/4 cup dried cranberries, chopped
3/4 cup favorite non-dairy milk, unsweetened

Combine the vinegar and the milk together in a small bowl and set aside.

In a large bowl, whisk all the dry ingredients together. Using a fork, cut in the cold olive oil until the dough is a crumbly texture.

Make a well in the center and pour in the applesauce and milk mix. Add the cranberries. Stir until just combined. Fold the dough over itself a few times. This helps create a layered texture. Refrigerate for at least an hour.

Preheat the oven to 400 degrees. Roll out the dough until it is about 3/4" thick. Cut into any shape you like.

Grease a baking sheet and bake for 16-18 minutes. DO NOT open the oven for at least 10 minutes. Chilling the dough and starting with cold oil helps these biscuits to rise. Opening the oven before then will undo all that good work and you will have flat muffins.

Red Apple Waldorf Salad

This is a great way to start off any meal. Or add some leftover turkey and call it lunch!

Red Apple Waldorf Salad

makes 4

2 tbsp Red Apple Balsamic

1 medium red apple

2-3 ounces hard white cheddar

1/4 cup slivered almonds or walnuts

6-7 large brussels sprouts

8 cups lettuce, any mix
1 avocado, diced
1 lemon, in 4 wedges
2-3 tbsp Tuscan Olive Oil
1/3 cup mayo or greek yogurt

Whisk the mayo or yogurt in a small bowl with the Balsamic. Add the olive oil 1 tbsp at a time until you reach a consistency that you like. I like it more on the thin side and add a little more olive oil to mine.

Cut the bottoms off the brussels sprouts and flake all the leaves off. I save the hearts to saute later, or you can dice them up and add them in too. Divide all the salad ingredients evenly in 4 bowls. Drizzle the top of each plate with the dressing and serve with a wedge of lemon.

Thanksgiving Lite 2013 Meal Plan

This Thanksgiving I am spending at my sister in law's house. But that's no excuse not to make some things anyway.

The things on my Thanksgiving Lite menu can be used as sides or meals after, used with leftovers or made anytime. I just love to cook.

Pictures will come when I have made everything!

Thanksgiving Lite Menu 2013

Pomegranate Turkey Legs

Slow Cooked Pork Sandwiches

Cranberry Rolls with Rosemary

Wheatberry Risotto

Red Apple Waldorf Salad

Cranberry Fool (dessert)

Asparagus and Tomato with Mushroom Sauce

I promise, I am working on the Thanksgiving recipes! Promise!

It is a light Thanksgiving for my kitchen this year. My sister in law just redid her whole dining room and kitchen, so we are going to take advantage of that this year and go to her place. But my husband has a few days off while I work, so I'm prepping some things so he doesn't feel left out of the left-over-palooza that is coming.

You could serve this with rice or pasta. Or you can just eat it. Just eat it. It's good for you. All veggies. You could even make a double batch and use it as a side for Thanksgiving. Ha! I might just do that. I need something to bring to work with me.

Asparagus and Tomato with Mushroom Sauce

1 lb asparagus

1 pint cherry tomatoes

1/4 cup Cream of Porcini 

Himalayan Pink Salt

2 Tbsp Garlic Olive Oil

Heat the olive oil in a large saute pan to medium. Trim the asparagus of it's woody ends and slice on the diagonal into bite-sized pieces. Halve the cherry tomatoes.

Add the asparagus to the pan and saute, stirring often for 3-5 minutes. Add the tomatoes and a sprinkle of the salt. Cook for about 2-3 minutes more. The tomato juices should be running around the pan and everything should start smelling amazing.

Now it is time for the Cream of Porcini. Add it in a tablespoon at a time stirring until you have it all incorporated.