Roasted Chicken and Wild Rice Soup

Ingredients

  • 1 Long Grain & Wild Rice Mix, Uncle Ben’s
  • 1 tbsp Olive oil
  • 1.5 cs Red Onion, chopped
  • 1 c Celery, chopped
  • 1 c Carrot, chopped
  • 2 tsps Garlic, minced
  • .25 c Flour
  • .5 tsp Tarragon, dried
  • .25 tsp Thyme, dried
  • 2 cs Water
  • 2 tbsps Sherry
  • 32 ozs Chicken Stock
  • 12 ozs Evaporated Milk
  • 3 cs Shredded Roasted Chicken

Directions

  1. Prepare rice according to package directions; set aside.

  2. Heat oil in a large Dutch oven over medium-high heat. Add chopped onion and next 4 ingredients (onion through mushrooms), and sauté for 6 minutes or until onion is tender. Lightly spoon the flour into a dry measuring cup, and level with a knife. Stir the flour, tarragon, and thyme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 cups water, sherry, broth, and evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated.

Pumpkin Gnocchi

Ingredients

Gnocchi & Kale

  • 1 lb Gnocchi, Potato gnocchi, skillet gnocchi
  • 3 tbsps Butter, (give or take)
  • 1 bunch Kale

Pumpkin Cheese Blend

  • 15 ozs Pumpkin Puree
  • .75 c Light Cream
  • 2 tsps Garlic, minced
  • 2 tbsps Shallots, minced
  • 1 tsp Thyme, dried
  • .25 tsp Red Pepper Flake
  • 1 tsp Black Pepper
  • .5 tsp Black Pepper
  • .75 c Gruyere, grated or shredded
  • .75 c Mozzarella, shredded
  • 1 c Parmesan, grated (divided)

Directions

  1. Preheat oven to 500°. Chop kale to bite size pieces. Place in sheet pan and roast until edges begin to crisp up. About 5 minutes. Remove and set aside.

  2. In large, oven safe skillet (20 – 40 Le Creuset braiser is perfect) or sauté pan, melt 1T butter over medium high heat. Add gnocchi (in 2 batches if needed, don’t crowd) and sauté until browned, adding more butter as needed. About 5 minutes +/-. Remove from pan and set aside. Add shallots and garlic, sauté until softened (1-2 minutes). Return gnocchi to pan and toss to mix. Set aside.

  3. In a large bowl, mix together pumpkin, cream, thyme, red pepper flakes, salt and pepper. Add Gruyere, mozzarella, and 1/4 cup parmesan, stir until blended. Stir in gnocchi and kale. Return mixture to skillet or baking dish. Sprinkle remaining parmesan on top and bake for 10 – 15 minutes.