This soup is one that is super easy to throw together and offers a great way to use up vegetables you might have over stocked on. You can also supplement with frozen or canned if you feel the need. Mom likes to add a can of black beans for added fiber and protein – I try to keep it LOW fat and low cal – so adding calories is not my goal.
Yum! I love wild rice – a love that probably traces back to my upbringing in northern Minnesota. My grandpa used to harvest wild rice and we always had it in the pantry. These days it’s a bit harder to find, and more expensive – but it’s SO WORTH IT!
First you must endure a little lesson about wild rice – because it is one of my favorite things. Fact #1 – It’s a grain – not a rice. Fact #2 – It has been found in layers of the earth dated as far back as 12,000 years. It is most definitely an ancient grain.
Fact #3 – Any wild rice that is actually growing wild in Minnesota’s state waters can only be harvested with a permit -and must be harvested the same way the First Nation tribes harvested it years ago. Which is actually a pretty cool process.
I love the flavor of wild rice, but it does take awhile to cook – so plan accordingly – 1 cup of wild rice in about 3-4 cups water cooks in about 45-55 minutes. If you’ve never made, or eaten, wild rice – this recipe is an amazing intro – it’s easy, flavorful, and good for you. Get adventurous and trade out the orzo for another ancient grain – maybe faro or barley would be good! Continue reading “Wild Rice, Orzo & Mushroom Pasta”
I’m always looking for ways to eat chicken that are a) tasty; b) healthful; and c) not grilled chicken breast. To be honest, chicken breast is probably my least favorite cut – I’m a thigh girl. But sometimes they’re on sale – or that’s what you have – so here’s a great recipe to transform a dry, boring chicken breast into a yummy dinner.
This is a fairly healthy recipe – using Wheaties or bran cereal like AllBran creates a crisp coating that is complimented with some spices – yum!
I am always on the lookout for low calorie, fast, simple, and tasty recipes – and this one is a winner. Fast, tasty, and flexible – use it to clean out the fridge and use up the odds and ends in your veggie drawer.
I have – over the years – had a love-dislike relationship with Elk and Venison from Colorado. It’s not the corn/grain fed venison of my youth in Minnesota, which I always thought was beef. My husband and son are both hunters, and last year we had TWO elk harvested within a week or so of each other. My husband got a 4×5 bull – my son a 2yo cow elk. The steaks from my son’s elk are pretty good all on their own. Cows are generally less gamey – and the younger they are, the better they are. Bulls are getting ready to hit the rut during archery season – so they taste….not so great. Add hormones to a diet of bark, sage and dry grasses – it’s a recipe for gamey if ever there was one.
I. Love. Caprese. Salad – but making it for a crowd can be a bit of a pain – and expensive if you want really good tomatoes & mozzarella. This salad combines a new technique – zoodles – with a classic salad. I don’t have a spiralizer, so I use a julienne peeler on the zucchini – which makes nice matchstick strips.
I buy the small balls of mozzarella, and cut them into quarters or eighths – but you can buy pearls of mozzarella that are small and work well too. I can’t always get them here so I improvise. Continue reading “Zoodle Caprese Salad”