Nani’s New Chicken Wild Rice Soup

Wild Rice Soup

Wild Rice Soup


Everyone in Minnesota loves Chicken Wild Rice Soup. It is a staple on many Minnesota restaurant menus and every family has their favorite recipe. I have a recipe on this blog called “World’s Best Chicken Wild Rice Soup” and it is! Unfortunately it is loaded with fat and calories. I have found a new recipe that I love almost as much and it is much kinder to the waist line. Try it and I am sure you will agree. It will become your family’s second favorite Chicken Wild Rice Soup Recipe.

Ingredients

  • 6 to 8 cups chicken broth, homemade or canned
  • 1/2 pound fresh mushrooms, chopped
  • 1 cup finely chopped celery
  • 1 finely chopped carrots
  • 1/2 cup finely chopped onion
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3 to 4 cups cooked wild rice
  • 2 cups cubed cooked chicken
  • 2 to 3 cups raw spinach leaves, optional

Directions
Combine the chicken broth with all ingredients except the chicken, wild rice, and spinach. Simmer for 1/2 to 1 hour. Add chicken and wild rice and cook for 5 to 10 more minutes. Then add the spinach leaves and serve.

Nani Tips
I like to use a leftover roasted or broasted chicken carcass to make the broth. I usually add some canned broth, too.

Nani’s Avocados on the Half Shell

Avocados on the Half Shell

Avocados on the Half Shell

When I was young, my Dad was the only person I knew who ate avocados. He would buy them and eat the whole thing while my Mom would lecture him about how much fat was in them. How the times have changed! Avocados are praised for their health benefits. There are so many ways to make them, but this simple recipe is one of my favorites. As always you must use good quality olive oil. I highly recommend the Tunisian olive oils from Mediterranean Drizzles. Not sure how to tell if avocado is ripe? Check out this Tip.

Ingredients

Directions
Cut avocado in half, lengthwise. Remove seed. Drizzle with olive oil. Sprinkle with salt and pepper.
Serve at room temperature. That’s it!

Nani Tip
If you do not have citrus infused olive oil, you can drizzle any good quality EVOO such as Mediterranean Drizzles Organic Olive Oil and then drizzle a bit of lemon juice.

Chocolate Chip Cookies made with Coconut Oil

Recently coconut oil has fallen back into favor after years of being the “bad” oil. I have been substituting it in some of my favorite recipes with great results. Try my Best Almond Biscotti and Best Ever Scones, using coconut oil instead of vegetable oil and butter. After making both of these with coconut oil and loving the results, I decided to try chocolate chip cookies made with coconut oil. Oh my, to quote my husband, ” These are the best cookies I’ve ever eaten”. They truly are delectable. Not only are they rich and chewy but the hint of coconut gives them a unique and pleasing flavor.

Chocolate Chip Cookies

Chocolate Chip Cookies

I was really not prepared for how wonderful they were going to taste.

Ingredients

  • 3/4 cup coconut oil, softened
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 12 oz bag of chocolate chips (the darker the better)

Directions
Beat together the oil and sugars until fluffy and then add the eggs and vanilla. Beat well. Combine the flour, salt, baking powder and gradually stir into the sugar mixture, then stir in chocolate chips. Mixture will be stiff.

Using 2 Tablespoons for each cookie, drop onto a lightly greased cooking sheet. Bake at 375 degrees for 12 to 14 minutes. Remove to wire rack for cooling.