A perfect pairing for a cool weeknight evening. The soup was hearty from the turkey, rice and vegetables; slightly rich and creamy from the milk!
- 2 teaspoons vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 2 medium stalks celery, diced (1 cup)
- 2 medium carrots, diced (1 cup)
- 1 cup shredded turkey (6 ounces)
- 1/2 cup uncooked wild rice
- 1 teaspoon dried tarragon leaves
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 3 1/2 cups chicken broth
- 1 can (12 ounces) evaporated fat-free milk
- 1/3 cup all-purpose flour
- 1 cup frozen vegetable medley
- 1/2 cup frozen okra
1. In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
2. Place onion, celery, carrots, turkey, wild rice, tarragon, frozen vegetables, salt and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
3. Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender.
4. Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.
Recipe adapted from Betty Crocker
These were great - moist from the pumpkin and flaky from the butter! The pumpkinseeds pressed into the top add the perfect amount of crunch. I served mine with a dab of smart balance butter.
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chilled butter, cut into small pieces
1/2 cup canned pumpkin
1/2 cup fat-free plain yogurt
2 large egg whites, divided
2 tablespoons grated fresh Parmesan cheese
1 tablespoon pumpkinseed kernels
1. Preheat oven to 400°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine pumpkin, yogurt, and 1 egg white, stirring with a whisk. Add to flour mixture; stir just until moist.
3. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into but not through dough. Brush remaining 1 egg white over top of dough. Sprinkle dough with cheese and pumpkinseeds, pressing lightly to adhere. Bake at 400° for 20 minutes or until golden. Slice scones along score lines with a serrated knife. Serve warm.