One of the things that I find relaxing is baking. (#1194) My sister once nicknamed me "Betty". As in Betty Crocker. I just wish I had someone to wash all my dirty dishes.
Today, I baked 4 loaves of rye bread. Recipe courtesy of my sweet neighbor Deanna. A few days ago, she posted something on facebook about all the things she had accomplished as she prepared for Thanksgiving, including having baked several loaves of rye bread. This resulted in a slug of requests for her recipe. And being the sweet little lady she is, she snail-mailed me a copy of the recipe. (#1195)
As you can see, I had to taste it while it was still warm. Melt-in-your-mouth delicious!
Since it's been cold this week, I made my new favorite soup on Monday. Chicken with Wild Rice. I discovered it on Pinterest as a "Panera Bread Copycat" recipe. (#1196) And I have to tell ya . . . (insert singing voice) It's a-MAZ-ing!! I've made it twice this winter so far, and there's never any leftovers. Yep. It's that good. I think I'll pop a loaf of rye bread in the freezer to serve with my newly discovered soup the next time it makes the menu board.
You've got to try this recipe! You'll fall in love. Just sayin'.
Chicken & Wild Rice Soup
1/2 c. butter
1 onion, chopped
1 c. chopped carrots
1/2 c. chopped celery
3/4 c. flour
6 c. chicken broth, low sodium
6 oz. pkg. Long Grain & Wild Rice
2 c. leftover cooked chicken
Melt butter, sauté onions, carrots, and celery til tender. Stir in flour. Gradually add stock til mixture comes to a boil, stirring constantly. Reduce heat to medium-low. Prepare rice as directed on box, omitting oil and salt. Add rice and chicken to stock and simmer 10 minutes.
The recipe says that it serves 10. Ummm.....not with my family. Five is more like it.
