Thursday, March 28, 2013

Creamy Chicken Wild Rice Soup

I've always enjoyed Cream of Wild Rice Soup.  It's practically the state dish of Minnesota (along with a nice walleye fillet).  I adapted this recipe from Cooking Light Magazine so it's much lighter than the traditional version, which usually features heavy cream.  I like to use leftover rotisserie chicken to make it, but after Thanksgiving, turkey is also good.

This could be a weeknight dinner if you made it ahead of time on the weekend.  (The wild rice takes a loooong time to cook.)  It keeps well in the refrigerator.  Hint: don't leave out the Sherry--it imparts a wonderful flavor!

Sunday, March 24, 2013

Sugar-Seared Salmon with Cream Sauce

I clipped this super easy salmon recipe from the Star Tribune's Taste section some time ago.  It is certifiably delicious and when the price of fresh salmon is reasonable we eat this for dinner frequently.

The original recipe called for clam juice, and for some reason I happened to have that in my pantry when I first started to make this dish.  Well, now I don't so I substitute white wine and it tastes just as good.  Maybe better.

Saturday, March 9, 2013

Chewy Oatmeal-Raisin Cookies

I bought a copy of the latest "The New Best Recipe" for my son for Christmas.  But now that it's in the house, I've been cooking from it too.  (I don't think he minds, do you?)

If you like chewy oatmeal cookies, these are truly the best.  Crisp on the outside, delightfully chewy on the inside--they are a dream.  The only quibble that I have with the good folks at America's Test Kitchen is that they eliminated cinnamon in favor of nutmeg.  I don't really like nutmeg and often substitute milder mace, but I absolutely love cinnamon and can't see the point of an oatmeal cookie without.  Sorry Cook's Illustrated!

For a gluten-free version use Cup4Cup in place of the flours. Sometimes I substitute 1/4 cup almond meal for part of the flour and that is pretty good, too!

Sunday, March 3, 2013

Meatloaf with Brown Sugar Glaze

This is truly the best meatloaf recipe I've ever tried. Great meaty flavor, boosted by a tangy glaze and meltingly tender to boot.  Many thanks to those wonderful Cook's Illustrated test kitchen folks!   

Don't skip the brown sugar glaze or the bacon topping. (Tempting, I know.) This makes a great Sunday night meal with baked potatoes and glazed baby carrots on the side.  Yum!