Red Cabbage & Rice Soup

I was following a recipe for a Mushroom-Barley soup with cabbage from Fat Free Vegan Kitchen but I was missing ingredients and Nason doesn’t like mushrooms, so I ended up improvising…a lot.  The resulting soup was really good – “one of the best you’ve ever made!” according to Nason.  The red cabbage gives it a nice, deep red color.

INGREDIENTS

– 1/2 C. cooked brown rice
– 4 cups beef stock
– 1 TBSP oil
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 cup potatoes, diced (whatever you’ve got on hand)
freshly ground black pepper, to taste
salt to taste
– 2 teaspoons minced fresh thyme (or 1 tsp. dried)
– 2 tablespoons dry white wine
– 1/2 of a red cabbage, shredded
– 1 teaspoon paprika
– water

PROCESS

1)  Add 1 TBSP oil to a non-stick skillet over medium-high heat.  Add the onion and cook until it softens and begins to brown.
2)  Add the garlic and potatoes and a little salt and pepper, reduce the heat, cover, and cook, stirring regularly, about 3 to 4 minutes.
3)  Add the thyme and white wine and cook until the alcohol cooks off.
4)  Add beef stock, sliced cabbage and paprika.  Bring to a boil, reduce heat, and cover.  Simmer for 30 minutes until the cabbage is tender, adding water gradually if it gets too thick.

Published in: on February 21, 2010 at 5:01 pm  Leave a Comment  
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Chicken with White Wine and Parsley

A really easy entree and a classic preparation that is easily adaptable and quick – great for a weeknight dinner.  Mom had added mushrooms and garlic to oil first.  You could essentially add anything.

INGREDIENTS

– 1/4 C. flour
– 1 lb. chicken breasts
– 3 TBSP olive oil
– 3/4 C. white wine or chicken stock
– freshly squeezed juice from 1/2 lemon
– 2 TBSP flat parsley, roughly chopped

PROCESS

1.  Coat chicken with flour.
2.  Heat 1 TBSP oil in skillet over medium high heat.  When oil is hot, cook chicken until done.  Put on plate.
3.  Pour wine and lemon juice into pan to deglaze, cook over high heat until reduced and consistency is thick enough to coat the back of a spoon.  Season with salt and pepper.
4.  Add fresh parsley and cooked chicken to pan.

Published in: on February 21, 2010 at 4:47 pm  Leave a Comment  
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