MISTY'S MORNINGS

See that smiling face right there? That little boy ripped through the entire cache of wrapped Christmas storybooks I wrote about here .  Graciously, my older boys didn't mind and now we are simply enjoying all our Christmas stories in one huge bunch.   The above scene occurred spontaneously while I was making lentil-mushroom soup for Sunday Soup Night (on Monday!).  It has been so rewarding to hear my older boys reading to their little brother.  I know that these snuggly storytimes will be a big part of their memories of Christmas at home.  I wonder which books will be the ones they must pass on to their own little ones someday saying, Grandma Mimi always read this book to me when I was your age .   The most requested books right now are the following: Note: Click on the picture to go to the link for each book. #1   Jan Brett's books:    *In the Gingerbread Friends book there is a recipe for ma...

Those of us from the upper Midwest are very familiar with  Minnesota wild rice  and probably have had several versions of chicken and wild rice soup.  My son RW loves this particular version so much he requested it for his birthday lunch.  I like to make it because I use store bought rotisserie chicken which makes the cooking time even faster.  The original recipe is from Midwest Living Magazine . Ingredients 1 rotisserie chicken, cooked meat removed and cubed 3 stalks celery, chopped 3 green onions, chopped 1 cup uncooked  wild rice , rinsed and drained 3 14. oz cans reduced-sodium chicken broth 1 can cream of chicken and herb soup (or just plain cream of chicken soup) freshly ground pepper Process 1.  In a large soup pot combine celery, onion and wild rice and two cans of broth.   2.  Season with freshly ground pepper.    3.  Bring to a boil, then cover and reduce heat.  Simm...

This soup is so fast you can have it on the table in less than 30 minutes. (Using leftover cooked chicken breast is the secret.)  We like to serve ours with tortilla chips and chives with a side of guacamole to cool things down! In light of my recent switch to gluten-free living this soup will fit in nicely.  :) INGREDIENTS 32 oz. low sodium chicken broth 1/2 red onion, diced 1 clove garlic, minced 4 Tbsp. brown rice 1 Tbsp. chicken base 1/2 cup prepared  salsa  of choice 1 cup cooked chicken breast, cubed OPTIONAL GARNISHES sliced avocado corn tortilla chips sour cream monterrey jack cheese chives cilantro PROCESS 1.  Bring broth to a boil in a medium saucepan.   2.  Add rice.  Simmer 10 minutes.   3.  Add onion, garlic, salsa and chicken base and simmer for 10 minutes more.  4.  Add cubed chicken and bring to warm.   Serve with desired garnishes.

This soup is surprisingly addictive despite its humble (and inexpensive) ingredients. The recipe comes from "Grandma Ann" who often made it for her four children many years ago.  My whole family loves it and it makes enough for leftovers to go to school in lunch-boxes the next day.  It is a fall-weather cozy classic! TOMATO RICE SOUP INGREDIENTS 3/4 cups brown rice 1/2 to 1 pound ground beef 4 stalks celery, diced 1/2 large red onion, diced 3 14. oz cans tomato sauce 2 T. beef base salt and pepper to taste PROCESS 1.  In a large soup pot boil rice in 4 cups of water for 20 minutes.   2.  Meanwhile, season ground beef with salt and pepper and brown in a skillet.  Set aside. 3.  After rice has boiled for 20 minutes, add 6 more cups of water, tomato sauce, celery, onion and beef base.  Bring to a boil.  4.  Reduce heat to simmer and add browned beef.  Simmer for 30 minutes.  Season with salt and pepper if n...

My boys go back to school tomorrow.  The backpacks are loaded, the supplies have already been dropped off at meet the teacher night.  They know where their desks are, who is in their class, what their new teacher looks like.  Uniforms are pressed.  Shiny new black shoes are laid out by the back door.  Lunchboxes stand at the ready for the early morning fill up.   There will most certainly be a love note from mom tucked behind the sandwich.   I love you.  Enjoy your first day.  Can't wait to hear all about it tonight.  Yesterday I opened the pantry door and the first thing my gaze fell upon was a small bag of alphabet letter pasta.  That's it!  Back to school soup.  Here's how I made it. BACK TO SCHOOL SOUP INGREDIENTS 2 carrots, peeled and chopped 3 stalks of celery, chopped 1/2 onion, chopped 1 sprig fresh thyme or 1/2 tsp. dried  2 Tbsp. olive oil 49 oz. can of chicken broth water 2 Tbsp. chicken...