Turkey rice soup with some freshly made croutons was a big hit today. The rice is a wild and long grain box mix I buy by the case because it’s so versatile – good as a side by itself or in soups or other recipes. I made a wheat bread in the machine that wasn’t very pretty as a loaf but it cubed up nicely for these croutons. Heat some oil in a skillet and toss the bread cubes to absorb the oil. Keep tossing and turning the cubes because when the pan gets to temp they will all brown at once and they can go from toasted to burnt in an eye blink.
Mmm… this is so easy to make! The link is to Emeril’s recipe but there isn’t much variation in the recipes that I’ve found on line. The easy to yummy ratio is right up there with peanut butter jelly sammiches. The green beans were steamed and then sauteed in garlic butter and a splash of balsamic vinegar and were very good that way. I’m no cooking purist, the Zatarain box mix rice was on point for this.
It was pretty cold overnight, down into the teens. We got a bare dusting of snow but that will go away today. Strong south wind and warming temps today, we have made it into the 40s but there is a chance for sprinkles later. Soup sounded pretty good. This one has the turkey and some baby carrots along with a wild rice mix from Zatarain. They make good rice mixes and we really like the wild/long grain rice mix they sell. It’s been absent from the local market so we ordered a case online.
I had already started the duck in a 375 oven when the thought to look for sides struck me. I wandered into this post and looked at the recipe for “gastrique” sauce and saw the honey roasted veggies and thought that they were something I could pull off. I used what veggies I had on hand for the honey roasted side – parsnips and carrots. I had no idea what a gastrique was. Studying up after the fact shows such sauces to be made from fruits, usually. Tons of recipes out there for those.If I do this again I will be more patient. The sauce should have reduced more, and the honey roasted veggies needed more color. The parsnips look like boiled French fries. It all tasted pretty good but my technique really sucked.
This recipe takes advantage of what’s available from the garden these days. Substitute raspberries, peaches or plums if you like.
Chicken and Rice Wraps
- 2 chicken breasts, cooked and cubed
- 1 cup baby spinach leaves
- 1 cup sliced strawberries
- 1/2 cup chopped pecans
- 1 cup cooked brown or wild rice
- 4 large tortillas (flavored ok)
- 1/4 cup Raspberry Dressing
- 2 tbsp mayonnaise
- 2 tsp red wine vinegar
- Fresh mint
Mix together chicken, spinach, strawberries, pecans and rice. Mix together dressing ingredients, toss with chicken mixture. Let sit 15 minutes or more. Roll 1/4 of mixture in each tortilla.
This was pretty easy. Nothing much easier than baking fish except maybe roasting the asparagus. Both done at the same time in a 400 oven. The asparagus was drizzled with olive oil and lemon juice and sprinkled with salt. I brushed some of the butter sauce on the fish before it really was a butter sauce. Finished adding the butter to the white wine/lemon juice reduction when the fish and veggies went into the oven.
The rice was a mix I picked up at the Amish run country store the other day. They labeled it “exotic rice mix”. Looks like brown rice, wild rice, and a red hued grain that looked just like the wild rice save for the color. It badly needed a good seasoning packet, I’ll see what I can put together the next time I cook some. I was hoping that the beurre blanc sauce would flavor it well enough but it just didn’t work.
And speaking of the beurre blanc sauce–no big deal. Finely mince a bit of shallot or onion (I used the white part of a few green onions), about a tablespoon. In a small sauce pan reduce 1/3 cup of white wine, a tablespoon of lemon juice, and the onions by about half or so. You can leave it there while you do other stuff. Once you start whisking in the pats of butter you are at the plating and serving stage of the meal. It’ll be the last thing you do as your assistant plates the dinner and sets the table. Don’t let it get too hot, and keep whisking. You can play with the ingredients some, I minced a clove of garlic for this one. Some recipes call for vinegar. It’s all good.