What's cooking?

Roasting a chicken greek style to be served with roasted carrots, roasted fingerling potatos and slather the whole plate in greek lemon sauce. Tomorrow is chorizo & kale soup in the pot o' crock all day.

Nothing!!!
We are enroute back from Lake Cumberland and the plan is leftovers tonight. We'll see if I can make it through the day without cooking something....(unlikely).

Whole Wheat Oatmeal bread fresh from the oven. PIC to follow.

Roasting a chicken greek style

...Somehow I can picture the Food Dude experimenting with this technique...But you Ed ?

Roasting a chicken greek style

...Somehow I can picture the Food Dude experimenting with this technique...But you Ed ?

French kiss, greek chicken.........this is a family channel so we'll leave it at that.

Instead of chorizo & kale soup, today I'm whipping up wild rice chorizo corn chowder garnished with bourbon smoked paprika cornbread.

Some recent breads:

Whole Wheat Oatmeal:

Santa Rug 007.JPG

Almond Fennel Bread:

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stir-fried pork tenderloin tonight. Ingredients TBD as I see what's in the fridge beyond the pork. Last night was experimenting with Mexican (not something I do much of).

[Robin Garr]

Almond Fennel Bread:

Whoa! I could definitely eat that. Could you give us more details, Bill?

Hot Browns tonight!

Tired of turkey today, so:
Pork tenderloin with cranberry balsamic, mashed sweet potatoes, Romaine with gorgonzola, spiced pecans and honey-roasted garlic dressing.

Now I'm looking for a great turkey soup/ stew recipe for later in the week.....
Deb

Deb,

My go to is Cream of Turkey & Wild Rice Soup. I more or less follow this recipe: http://www.eatingwell.com/recipes/cream_of_turkey_wild_rice_soup.html except for the "1 cup quick-cooking or instant wild rice." In most cases in order to "make" instant wild rice the outer hull is removed. I think that this is where most of wild rice's nutty flavor comes from. So I cook a mess of true wild rice (not cultivated) and add about three cups when I add the turkey. I also use the full-fat sour cream.

Note: I ran across this version sometime this past summer. http://www.food.com/recipe/sarasotas-minnesota-turkey-mushroom-and-wild-rice-soup-415595 I haven't tried it yet, but I'm thinking I might evening like this vegetable and herb combination even more.

If anyone is looking for good Minnesota Hand Picked Wild Rice, try Christmas Point. I just reordered 5 lbs. from there yesterday. http://www.christmaspoint.com/store/listing.aspx?cid=Wild+Rice This is so much more flavorful than the cultivated California "wild" rice.

Thanks, Gayle!

Deb,

My go to is Cream of Turkey & Wild Rice Soup. I more or less follow this recipe: http://www.eatingwell.com/recipes/cream_of_turkey_wild_rice_soup.html except for the "1 cup quick-cooking or instant wild rice." In most cases in order to "make" instant wild rice the outer hull is removed. I think that this is where most of wild rice's nutty flavor comes from. So I cook a mess of true wild rice (not cultivated) and add about three cups when I add the turkey. I also use the full-fat sour cream.

Note: I ran across this version sometime this past summer. http://www.food.com/recipe/sarasotas-minnesota-turkey-mushroom-and-wild-rice-soup-415595 I haven't tried it yet, but I'm thinking I might evening like this vegetable and herb combination even more.

If anyone is looking for good Minnesota Hand Picked Wild Rice, try Christmas Point. I just reordered 5 lbs. from there yesterday. http://www.christmaspoint.com/store/listing.aspx?cid=Wild+Rice This is so much more flavorful than the cultivated California "wild" rice.

Thanksgiving Eve goodies, touching on the plate. Went great with Monte Antico 2007 Toscana.

Robin - what is the orange colored dish on this plate? It looks tasty, for sure.

I love the idea of Mary's black bean and ginger soup, too. I want to try to follow what you posted here. If you were to put a name on that, what would it be? I wing my recipes so much that I never know what to call them without just stating every ingredient in the list.

[Robin Garr]

[
Robin - what is the orange colored dish on this plate? It looks tasty, for sure.

Pulled turkey stuff in saffron cream!

I love the idea of Mary's black bean and ginger soup, too. I want to try to follow what you posted here. If you were to put a name on that, what would it be? I wing my recipes so much that I never know what to call them without just stating every ingredient in the list.

Jackie, we call it black bean soup with ginger.

Robin - what is the orange colored dish on this plate? It looks tasty, for sure.

Pulled turkey stuff in saffron cream!

Now, that's inventive, Robin!