Roasted Turkey and Wild Rice Soup

1 6 oz. box Uncle Ben's wild rice mix

1 1/2 cups red onion chopped

1 cup carrot chopped

1 8 oz. package mushrooms sliced

1 cup celery chopped

2 garlic cloves chopped 

1 T. Olive oil

1/4 c. Flour

1/4 t. Dried Thyme

1/2 t. Dried tarragon

2 cups water 

2 cans chicken broth 

2 T. Dry sherry 

1 can evaporated milk 

3 cups shredded roasted turkey

Prepare rice according to package directions; set aside. 

Heat oil in a large Dutch oven over medium-high heat. Add onion, celery, carrot, garlic, and mushrooms, sauté for 6 minutes or until onion is tender. Stir the flour, tarragon, and thyme into the onion mixture and cook for 1 minute, stirring frequently. Add 2 cups water, sherry, chicken broth, and evaporated milk; bring mixture to a boil. Reduce heat, simmer for 20 minutes or until slightly thick. Stir in cooked rice and chicken. Cook for 10 minutes or until heated throughly. 

From Williams Family cookbook. 

Clinton Street Bakery Pancakes

Today I found the link for the recipe to the best pancakes in the world! In my opinion anyways. 

http://verilymag.com/2014/03/recipe-clinton-st-baking-companys-famous-pancakes-for-two

Yum! 

Pineapple Fried Rice

Ingredients

3 T. Soy sauce 

1 T. Sesame oil

1/2 t. Ginger powder

1/2 t. pepper

2 T. Olive oil

2 cloves garlic, minced

1/2 c. Frozen edamame (shelled)

2 c. Diced fresh pineapple

1 portobello mushroom, diced

2 green onions, sliced 

3 cups cooked white rice

Salt to taste

Instructions

In a small bowl whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside. 

Heat olive oil in a large skillet or wok over medium-high heat. Add garlic, pineapple, mushrooms, edamame and green onion to the skillet, and cook, stirring often, about 3 to 4 minutes.

Stir in soy sauce mixture. Cook, stirring constantly, adding rice until heated through, about two minutes.

Serve immediately.