Tag: Home Cooking Classics
Creamy Turkey Wild Rice Soup
Creamy Turkey Wild Rice Soup
Creamy wild rice soup is the ultimate comfort food on a cold day. Typically this soup is made with chicken, but using leftover turkey is just as good. You can use either breast or thigh meat, or a combination of both; as well as chicken or turkey stock.
Ingredients
- 4 tbsp butter
- 1/2 medium white onion finely chopped
- 3 ribs celery finely chopped
- 2 large carrots cut into small cubes
- 6 garlic cloves minced
- 1/2 cup pimentos finely chopped
- 3 cups cooked turkey breast or thigh diced
- 2 tsp dried thyme
- 2 tsp dried marjoram
- 2 tsp salt
- 2 tsp black pepper
- 1/4 cup flour
- 2 cups cooked wild rice
- 2 quarts turkey or chicken stock
- 1 cup heavy cream
Instructions
- Melt the butter in a stock pot over medium heat. Sauté the onions, celery, carrots, garlic, and pimentos for 8 minutes.
- Add in the turkey. Season with thyme, marjoram, salt, and pepper. Cook for 4 minutes.
- Add in the flour. Cook for 2 minutes; consistently stirring.
- Pour in the stock. Stir. Add in the wild rice and cook for 10 minutes.
- Pour in the cream. Simmer on low for 5 minutes until the soup has thickened.
Garlic Parmesan Zucchini
Garlic Parmesan Zucchini
This is a great way to cook up zucchini that takes a minimal amount of time. Having the zucchini cook in a single layer will give the edges a nice crispiness while having the inside nice and soft. You can use either green or yellow zucchini. I used one of each in this recipe.
Servings: 2
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 2 large zucchini cut into 1/2” slices
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
- 3 garlic cloves minced
- 2 tbsp parmesan cheese grated
Instructions
- Heat up a sauté pan or wok with the olive oil and butter over medium heat. Toss in the zucchini in a single layer. Season with thyme, salt and pepper. Cook for 4 minutes.
- Flip over each piece of zucchini. Add in the garlic. Cook for another 4 minutes.
- Turn off the heat. Add in the parmesan cheese. Gently toss the zucchini.
Liver and Onions
Liver and Onions
Liver and onions is a classic southern dish that seems to get less and less popular with time. Deemed “old people food”, this is one of my favorites that doesn’t deserve to be forgotten. This dish is eaten across the world in various forms, typically using beef or veal liver. The liver and onions are sautéed with either butter or bacon grease, then quickly simmered in it’s gravy created by flour and beef stock. While you can most likely still find this on diner menus, it costs a fraction of the price to make at home; about $5 in total for 2 large servings.
Servings: 2
Ingredients
- 3 strips bacon diced
- 1 yellow onion sliced
- 1 lb beef liver cut into strips
- 1/2 tsp garlic powder
- 1/2 tsp cracked black pepper
- 2 tbsp flour
- 1/2 cup beef stock + 2 tbsp
Instructions
- Cook the diced bacon in a large sauté pan over medium heat until crispy. Remove from the pan, saving the bacon grease.
- Add in the sliced onions. Cook for 5 minutes until translucent.
- Toss in the beef liver. Season with garlic powder and black pepper. Cook for 5 minutes.
- Sprinkle the flour over the liver and onions. Add in 2 tbsp of beef stock until a paste forms. Cook for 1 minute.
- Turn the heat to low. Pour in the beef stock. Cook for 3 minutes until the stock thickens into a gravy.
- Turn the heat off. Add the crumbled bacon to the liver and onions.
You can make liver and onions using chicken liver as well; replacing the beef stock with chicken stock.