Super flavorful and hearty bowl full of Yum!
So for me reality began to sink in for me this week. The holidays are over, I feel great (finally almost six weeks of sickness is gone), we are enjoying our fifty degree and sunny weather in Colorado and I had a week full of classes, Board of Directors and Committee meetings, clients, tennis and just my normal life. It’s not like that I didn’t know it was coming, I just wasn’t ready to be so dang busy! It’s all good though, I like to be crazy busy. It keeps me young. Eh hem…. or at least is what I tell myself especially since forty five is just around the corner and I am starting to freak out, just a little….
Anyway, while I had the most horrible sickness of my life, this curried wild rice and chicken soup was pretty much the only thing that I could eat. Breakfast, lunch and dinner for almost two weeks straight. You would think that I would never want to eat it again. Nope, I woke up this morning craving it, so I made another batch to eat again all week. Probably not three meals a day but it’s that comforting food in my refrigerator that I know will be good anytime. So I’m happy just knowing it’s there and I really don’t need to cook this week! The flavors are not what we usually eat but come together so nicely that it makes you want to reconsider the whole “curry” thing. Delish!
With all this being said, I was way too busy to really do anything fun or to tell you about things happening in Colorado! Next week though, The National Western Stock Show and the World Cup in Beaver Creek. I’m going to try and make both. I also just got great news and my friend that I grew up with in Cincinnati with is coming out with his singing partner to play as an acoustic duo in Crested Butte, February 10-18. So excited. It makes me insanely happy when people come out from Cincy. Booking my condo now. You should too. Crested Butte is one of the most idyllic towns in our state and a town that I don’t get to as much as I like! Something to look forward to and more to come as the details come in.
As for football…. Did you see that Seattle game? Holy cow. I was so routing for the Packers because of what happened last year but Seattle deserved to win after their performance in the last minutes of the game. Good for them.
Make sure you check out the pictures of the sunset tonight! One giant perk of living in Colorado! Absolutely stunning!
- 1 cup diced onion
- 8 oz chopped mushrooms
- 2 tbs minced garlic
- 1 chopped red pepper
- 2 pounds chicken breasts diced small
- 1 1/2 tsp salt
- 2 tsp pepper
- 1/2 tsp turmeric (optional gives a pretty color to the soup)
- 2 tsp cumin
- 1 tsp coriander
- 1/8 tsp Cheyenne pepper (optional)
- 3 tsp yellow curry powder
- 2 bay leaves
- 2 cups wild rice cooked
- 5 cups chicken broth
- 1 can coconut milk or 1 pint half and half
- 12 oz of frozen mixed vegetables
- fresh parsley
- Cook one box of wild rice per package directions. I cook mine with chicken broth for more flavor. This will take about 45 minutes to an hour, so get this started while you make the soup.
- Coat the bottom of a large Dutch oven with olive oil. Add the onions, mushrooms, red pepper and garlic. Cook for about five minutes. Add the chicken and stir well.
- Stir in the salt, pepper, turmeric, cumin, coriander, Cheyenne pepper, bay leaves and curry powder. Let cook for about ten minutes.
- Add the chicken broth and let simmer for about a half hour.
- When the liquid from the rice is almost evaporated (about 5 minutes left of cooking), add the frozen vegetables and the coconut milk or half and half.
- Stir in rice, adjust seasoning and serve.
Clouds from my house looking towards the mountains! Unbelievable!
How could this get any prettier!