by Gina
A great party appetizer. Looks fancy but is so simple. Can you even handle the cuteness of these baby eggplants?
My favorite banana muffins, this time topped with cream cheese kisses. Mwah!
A quick and simple condiment that tastes wonderful served with any grilled meat, but it doubles as a marinade, too!
A lovely, tasty and easy dessert sure to impress your guests. There’s nothing better than pears and almonds. Yum!
by ivoryhut
Making your own yogurt is so ridiculously simple and tastes absolutely divine. You may never go back to store-bought again.
by azestybite
My version of my favorite sandwich from Panera Bread: their Mediterranean Veggie.
by Gina
A fun cross between broccoli and cauliflower sassed up with some Indian flavor.
by Dax Phillips
A hearty, and somewhat healthy take on using mixed beans. With added veggies and chorizo, this one is sure to warm the belly.
by Becky on September 29, 2009 in Creamy Soups, Soups
This is my family’s favorite recipe for making wild rice soup. This soup allows the flavor of the wild rice to shine through while still having a rich creamy feeling. My favorite part of this recipe is that using my homemade broth makes it a low-sodium soup.
Combine rice, 3 1/2 cups of broth, carrot, celery, and onion. Bring to a boil; reduce heat. Simmer, covered, for 20 to 30 minutes* until rice is tender but still chewy.
In a medium saucepan, melt butter. Stir in flour and pepper. Add remaining 1 3/4 cup of broth. Cook and stir until bubbly. Slowly add cream or half-and-half while stirring constantly. Add this mixture to the rice mixture when rice is ready, stirring constantly. Add rabbit (or chicken/turkey), salt to taste, and heat through. Garnish soup with chives if desired.
* Wild rice grown commercially will take longer to cook than hand-harvested, usually 35 to 40 minutes. Adjust accordingly.
by Erin and filed in Creamy Soups, Soups
Thick and comforting corn chowder (lightened up).
by Michelle Day and filed in Creamy Soups, Soups
Warm Broccoli Cheddar Soup, perfect for a lunch or dinner.
by Jennifer | Mother Thyme and filed in Creamy Soups, Soups
Sauteed onions pureed into a creamy broth with white beans and potatoes. Perfect to enjoy with fresh bread.
by Faith (An Edible Mosaic) and filed in Creamy Soups, Soups
This soup starts the way most of my favorite recipes do: with garlic and onion sauteed in butter!
by Rachael Wadsworth and filed in Creamy Soups, Soups
Thursday.
Such an awkward day. Which is why, I believe, Thursday dinners should be just … fantastic. And easy. No, I take that back—Thursday dinners should be effortless.
There should be nothing happening Thursday evenings except eating, watching re-runs of your favorite shows, soaking in bubble baths and cuddling with husbands. That is the law of my blog.
Who’s with me?
Lauren's recipe box is packed with all kinds of scrumptious recipes---more than 225 of them! She regularly turns everyday ingredients into extraordinary food. From beautiful photographs to mouthwatering recipes, her blog Lauren's Latest never disappoints.
Sommer is a professional recipe developer and food writer. Her blog A Spicy Perspective is where she continues to share her cooking expertise with others. Check out her recipe box for more of her easy-to-prepare recipes!
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Comments
DessertForTwo on 9.29.2009
Thanks for sharing your regional recipe! I will definitely use this recipe as soon as it gets cold enough. I love the addition of rabbit meat.
julip1882 on 11.16.2009
mmmm, I’ve got a big pot of turkey broth and turkey meat that is just waiting to be made into soup! thanks….I wish I could harvest my own wild rice in St. Paul…It is definitely worth the $$ for the good stuff, delicious!
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