Tasty Fall Recipes

Every week at Sustain Mizzou we try to eat fresh, local, and/or whole food. This week Rachel Brunner made delicious soups from scratch. Try them yourself!

Chicken and Rice Soup!
Served at SM General Meeting on 27 Oct 2010

Ingredients:

  • 1 chicken
  • 3 carrots- thinly sliced crossways
  • 1 white onion- chopped
  • Feel free to add any of your favorite vegetables!
  • 1 cup basmati rice
  • 1 bay leaf
  • Salt and pepper to taste

Directions:

Boil water in a large pot.  Place chicken in boiling water, reduce heat and cook for at least 35 minutes until chicken is cooked through.  Remove chicken from the pot and set aside to cool.  Strain chicken broth and discard solids in strainer. Pull chicken meat off bones in bite-size pieces; set aside. Discard bones and other extras.

Strain broth; discard solids in strainer. Pour 2 cups broth into heavy medium saucepan. Bring to boil. Add rice and bring to boil. Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 minutes.

Return remaining broth, sliced carrots, onions, and bay leaf to same large pot. Bring to medium heat while rice cooks.  Add chicken pieces.  Stir in cooked rice.  Season soup with salt and pepper to taste.

Enjoy!

Modified from: http://www.epicurious.com/

Squash Soup!
Served at SM General Meeting on 27 Oct 2010

Ingredients:

  • 1 buttercup squash
  • 3 acorn squash
  • Apple juice
  • Ginger (fresh or powdered)
  • Salt and pepper to taste

Directions:

Heat oven to 400 degrees F.  Halve the squashes and place face down in a glass pan with ¼ inch water.  Bake for about an hour, until soft.  Remove squash from oven.  Spoon out squash from skins and puree in a blender or food processor until smooth.  Heat in a large pot.  Stir.  Add apple juice until squash is a soupy consistency.  Add ginger (we put in a lot of ginger), salt, and pepper to taste.

Enjoy!

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