Chbounds' profile page
Recipes
Creamy Chicken and Wild Rice Soup
By chbounds
1. Heat a dutch oven over medium-high
- 5 bacon slices chopped
- 1 cup chopped onion
- 1 cup thinly sliced carrot
- 1/2 cup thinly sliced celery
- 1 T. fresh thyme leaves
- 1 8oz. package presliced cremini mushrooms
- 4 garlic cloves, minced
- 4 cups unsalted chicken stock
- 1 cup water
- 4 cups lightly packed chopped curly kale
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 6 oz. shredded skinless boneless rotisserie chicken breast (about 1 1/2 cups)
- 1 8 oz. package precooked wild rice (such as Simply Balanced)
- 1 cup half and half
- 1 1/2 oz. all-purpose flour (about 1/3 cup)
Wild Rice Seafood Casserole
By chbounds
Rinse wild rice thoroughly
- White Sauce:
- 1/2 c. wild rice
- 2 c. water
- 1/2 tsp. salt
- 1/2 c. white rice
- 1 c. water
- 11/2 tsp salt
- 2 T. butter
- 1 c. fresh mushrooms (small whole buttons
- 1/4 c. chopped green pepper
- 1/2 c. chopped onion
- 1 c. finely diced celery
- 2 c. fresh cooked shrimp or 1 lb. frozen shrimp thawed
- 1/2 tsp. basil
- 1 small jar (1/4 c.) pimiento, chopped
- 2 t. butter
- 2 T. flour
- 1 tsp. salt
- 2 c. milk
Rolls by Linda
By chbounds
Combine 2 eggs beaten well with 1/2 c
- 2 eggs
- 1/2 c. sugar
- 1 T. salt
- 2 T. yeast (SAF is best)
- 2 1/4 c. warm water
- 6 - 6 1/2 cups flour
Chile Verde
By chbounds
Place the pork cubes in a large bowl and sprinkle with 2 tsp
- 4 lbs. boneless pork shoulder, trimmed of excess fat and cut into 1-inch cubes
- 4 cans (7 oz. each) diced, roasted mild green chiles
- 2 cans (12 oz. each) whole tomatillos, drained and broken up by hand
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 large jalapeno chile, seeded and minced
- 2 cups chicken broth
- 3/4 lb. firm, ripe tomatoes, finely chopped
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- Garnish: sour cream, cilantro, warmed corn tortillas torn into bite-sized pieces
Coconut Red Lentil Soup
By chbounds
Give the split peas and lentils a good rinse until they no longer put off murky water
- 1 cup yellow split peas
- 1 cup red split lentils
- 7 cups water
- 1 medium carrot, cut into 1/2 inch dice
- 2 T. fresh peeled and minced ginger
- 2 T. curry powder (Madras)
- 2 T. butter, ghee, or coconut oil
- 8 green onions
- 1/3 cup golden raisins
- 1/3 cup tomato paste
- 1 14oz. can coconut milk
- 2 tsp. fine grain sea salt
- one small handful cilantro, chopped
- cooked brown rice or faro, for serving (optional)
Watermelon Salad
By chbounds
Bring 1/4 cup each sugar and water to a simmer in a saucepan
- 1/4 cup sugar
- 3 mint sprigs
- 1 lemon
- salt
- 2 cups blueberries
- 3 cups watermelon
Apple Coleslaw
By chbounds
Whisk together vinegar, mustard, honey, salt, and pepper
- 1/4 c. apple cider vinegar
- 2 T. Dijon mustard
- 2 T. honey
- 3/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/4 c. canola oil
- 2 (10-oz) packages shredded coleslaw mix
- 4 green onions, sliced
- 2 celery ribs, sliced
- 2 small honeycrisp, gala, or pink lady apples, thinly sliced
- Optional: dried cranberries, pistachios
Meat Loaf - Mushroom, Raisin
By chbounds
Cooking for Two or Just for You - Sunset book Chris got from his mom when a bachelor in grad school
- 1/2 c. fine dry bread crumbs
- 3/4 pound lean ground beef
- 1/4 pound hot sausage
- 1 egg
- 1 T. nonfat dry milk
- 2 T. raisins
- 1/4 lb. mushrooms, coarsely chopped
- 1 T. Worcestershire
- 1/4 tsp each salt and pepper
- 3 strips bacon
- 2 T. ketchup
Chicken Chili - favorite
By chbounds
1. Remove skin from chicken, and discard; shred meat to about 4 cups and set aside
- 1 (2-lb) whole rotisserie chicken
- 2 (28-oz) cans whole peeled plum tomatoes, undrained
- In season, I use fresh tomatoes from the garden
- 2 T. olive oil
- 2 cups chopped yellow onions
- 4 garlic cloves, minced
- 2 green bell peppers, chopped
- 2 yellow bell peppers, chopped
- 2 1/2 tsp. kosher salt
- 2 1/2 tsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
- 1/2 cup chopped fresh cilantro, plus more for toppings
- Sour cream for topping
Pecan Pie Bars
By chbounds
Preheat oven to 350. Grease 15x10x1 pan
- Bar Crust:
- 2 1/2 c. flour
- 1 c. cold margarine or butter
- 1/2 c. powdered sugar
- 1/4 tsp. salt
- Filling:
- 4 eggs
- 1 1/2 c. Karo light or dark corn syrup
- 1 1/2 c. sugar
- 3 Tablespoons melted butter
- 1 1/2 tsp. vanilla
- 2 1/2 c. chopped pecans