Monday, February 2, 2009

Slow Cooker Turkey Wild Rice Soup and Pumpkin-Parmesan Scones

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!

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  • 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

Pumpkin-Parmesan Scones

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.

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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.foodblog 003

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. foodblog 005 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.

Recipe adapted from Cooking Light

1 comment:

rebecca said...

mmm that looks so good! i am going to try your scones. i just found your blog and i live in raleigh =).