Cook wild rice in 11⁄4 cups of the water as directed on package.
In 3-quart saucepan, melt butter over medium heat.
Add celery, carrot, onion and bell pepper; cook, stirring occasionally, until celery is tender.
Stir in flour, salt and pepper.
Stir in wild rice, remaining 1⁄2 cup water and the broth.
Heat to boiling.
Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
Stir in remaining ingredients.
Heat just until hot (do not boil).
*To toast almonds in microwave, place 1⁄2 teaspoon vegetable oil and the almonds in 1- or 2-cup microwavable measuring cup.
Microwave uncovered on High 2 minutes 30 seconds to 3 minutes 30 seconds, stirring every 30 seconds, until light brown.
Notes / Tips / Wine Advice:
Wild rice isn’t rice? No, it’s an aquatic grass native to North America. The chewy texture of wild rice makes it a perfect meat substitute, but cooked white or brown rice can be used instead.
In 3-quart saucepan, melt butter over medium heat.
Add onion; cook, stirring occasionally, until crisp-tender.
Add all remaining ingredients except cream cheese.
Heat to boiling.
Reduce heat; cover and simmer 12 to 15 minutes or until squash is tender.
In blender or food processor, place one-third each of the soup mixture and cream cheese.
Cover; blend on high speed until smooth, scraping down sides of blender if needed.
Repeat twice with remaining soup mixture and cream cheese.
Return mixture to saucepan.
Heat over medium heat, stirring with whisk, until blended and hot (do not boil).
If thinner consistency is desired, add additional vegetable broth.
Notes / Tips / Wine Advice:
Slow-Cooker Directions:
In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender. Spray 31⁄2- to 4-quart slow cooker with cooking spray. In slow cooker, mix onion and remaining ingredients except cream cheese. Cover; cook on Low heat setting 6 to 8 hours. In blender or food processor, place one-third to one-half of the soup mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese with whisk. Cover; cook on Low heat setting about 30 minutes, stirring occasionally with whisk, until cheese is melted and soup is smooth. *Squash will be easier to peel if you microwave it first. Pierce whole squash with knife in several places to allow steam to escape. Place on paper towel and microwave on High 4 to 6 minutes or until squash is hot and peel is firm but easy to cut. Cool slightly before peeling.
Butternut Squash Soup with Maple-Pecan Apple Salsa:
Make soup as directed. In small bowl, combine 1⁄2 cup diced unpeeled apple, 1⁄2 cup chopped toasted pecans, 2 tablespoons real maple syrup and 1⁄2 teaspoon ground cinnamon; stir well to coat. Top each bowl of soup with a spoonful of salsa.
2cans15 to 15.5 oz each great northern or cannellini (white kidney) beans, drained, rinsed
1can28 oz diced tomatoes, undrained
2teaspoonsdried basil leaves
1teaspoondried oregano leaves
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
4cupsvegetable broth
4cupspacked fresh spinach leaves
1⁄2 cup shredded Parmesan cheese2 oz
Instructies
In 5-quart Dutch oven, heat oil over medium-high heat.
Add carrots, onion, celery and garlic; cook about 5 minutes, stirring frequently, until onion is tender.
Stir in beans, tomatoes, basil, oregano, salt, pepper and broth.
Cover; simmer 30 to 45 minutes or until vegetables are tender.
Increase heat to medium; stir in spinach.
Cover; cook 3 to 5 minutes longer or until spinach is wilted.
Ladle soup into bowls; top each with cheese.
Notes / Tips / Wine Advice:
Spinach will discolor if cooked in an aluminum saucepan and may also discolor the pan. For this recipe, use a Dutch oven that is made of stainless steel, is porcelain covered or is made of other nonreactive material.
In 4-quart Dutch oven, melt butter over medium heat.
Add celery, carrot, onion and garlic; cook, stirring frequently, until crisp-tender.
Stir in water and bouillon cubes.
Heat to boiling.
Reduce heat to low; stir in tortellini.
Cover; simmer about 20 minutes, stirring occasionally, until tortellini are tender.
Stir in parsley, nutmeg and pepper.
Sprinkle individual servings with cheese.
Notes / Tips / Wine Advice:
Next to the ever-popular chicken and beef bouillon cubes, you will now find vegetable bouillon cubes. These cubes are a convenient way to add great flavor in a flash! They’re also a must for people who don’t want to use any animal products.
2cans28 oz each vegetarian beans in sauce or baked beans
1⁄4 teaspoon chili powder
2tablespoonsbutter
1largesweet onionthinly sliced
8vegetarian bratwurst
1tablespoonpacked brown sugar
1teaspoonground mustard
1⁄4 cup barbecue sauce
1⁄4 cup beer
8hot dog bunstoasted
Instructies
In 6-quart slow cooker, combine beans and chili powder.
In 10-inch skillet, melt butter over medium heat.
Add onion; cook 6 to 8 minutes, stirring frequently, until onions are very tender.
Using tongs or slotted spoon, remove onion from skillet; arrange in layer over beans.
Do not stir into beans.
Arrange bratwurst over onion.
In small bowl, mix brown sugar, mustard, barbecue sauce and beer.
Pour over bratwurst; do not stir.
Cover; cook on Low heat setting 3 to 4 hours.
To serve, place bratwurst in each bun.
Lift onion with tongs; arrange over bratwurst in buns.
Serve beans as a side dish.
Notes / Tips / Wine Advice:
Vegetarian brats vary by brand, but generally, most require very short cooking times and will dry or fall apart if overcooked. The slow cooker offers a great, gentle slow heat, but this recipe requires just 3 to 4 hours and is not one that can cook all day. Do not overcook this dish. You might also want to try different brands of brats so you can find the brand you prefer to use.
6cupsfrozen soy-protein burger crumblesfrom two 12-oz packages
3⁄4 cup chili sauce
11⁄2 cups water
1⁄2 cup mole saucefrom 9-oz container
1tablespoonchopped chipotle chiles in adobo saucefrom 7-oz can
1teaspoonground cumin
3⁄4 teaspoon salt
18flour tortillas for soft tacos & fajitas6 inch; from two 8.2-oz packages
2cupsshredded Cheddar cheese8 oz
3mediumtomatoeschopped (11⁄2 cups)
Instructies
Generously spray 8-inch skillet with cooking spray.
Add onion and Anaheim chile; spray onion and chile with cooking spray.
Cook over medium heat 4 to 5 minutes, stirring occasionally, until onion is crisp-tender.
Spray 31⁄2- to 4-quart slow cooker with cooking spray.
Mix onion mixture and remaining ingredients except tortillas, cheese and tomatoes.
Cover; cook on Low heat setting 4 to 5 hours.
If slow cooker has black liner, do not cook longer than 5 hours or mixture may burn around edge.
To serve, spoon 1⁄3 cup burger mixture onto each tortilla; top with cheese and tomatoes.
Roll up tortillas.
Burger mixture will hold on Low heat setting up to 2 hours; stir occasionally.
Notes / Tips / Wine Advice:
Carry out the Mexican theme of your menu with bowls of black beans, Spanish rice, tortilla chips and salsa. Mole sauce is a rich, spicy and slightly sweet Mexican sauce. Look for it with the Mexican ingredients in your supermarket. If it’s unavailable, enchilada sauce is a good substitute.
