Vitamix Wild Rice Soup

INGREDIENTS
2 tbsp butter
1 cup sliced mushrooms
1/4 cup chopped onions
2 tbsp flour
1/2 tsp salt
1/8 tsp black pepper
1 cup cooked wild rice, divided use
1/4 sliced almonds, divided use
1 cup chicken broth
1 cup half and half
1/3 cup fresh parsley
6 ounces cooked chicken, diced
1-2 tbsp dry sherry

DIRECTIONS
1. In a small skillet, melt butter.  Saute mushrooms and onions (5-6 minutes).
2. Add flour, salt, and pepper. Continue cooking, stirring, to create roux (1 minute).
3. Add onion mixture, half of rice, half of almonds, chicken broth, and half and half to the Vitamix and secure lid.
4. Select Hot Soup program.  Start machine and allow to complete cycle.
5. Select Variable 2. Start machine and remove lid plug. Drop in remaining rice, almonds, parsley, chicken and sherry.  Blend 5 more seconds.  Serve immediately.

Makes 4 cups.

COMMENTS
A little too blended, thick and creamy for my liking. Also even though it's a quick soup to make, it requires a lot of clean up because of the prep for the mushrooms, onions, rice and chicken.

Green Chili Chicken & Quinoa Stew

Yields 5 servings. Total time 30 minutes.

Ingredients
2 14 oz jars of diced tomatoes & chilis
1 rotisserie chicken, skinned, boned, shredded
2/3 cup uncooked quinoa
3 cups chicken broth
1 can navy beans, rinsed and drained
1 cup sweet corn

Optional Add-Ons For Serving
3 plum tomatoes, diced
1 small jalapeno, seeded (or not) and diced
1/3 cup chopped red onion
Juice from 1/2 lime
Handful of cilantro

Directions
In a saucepan, bring quinoa and 2 cups chicken broth to a boil. Cook approximately 15 minutes, until quinoa gets a little translucent. Once done, transfer to soup pot on stove.

While making quinoa, skin, bone and shred the chicken. Put the chicken in soup pot, along with diced tomatoes, remaining cup chicken broth, navy beans and sweet corn. Simmer until heated through.

Serve with any of the optional add-ons.

Notes: recipe is an adapted version from confections of a foodie.

Chicken Stew with Butternut Squash + Quinoa

Serves 6  *  Picture & Recipe courtesy of Fearless Homemaker

INGREDIENTS

• 1 1/2 lb. butternut squash, peeled, seeded + chopped into 1/2-inch pieces
• 3 cups chicken broth
• the meat of 1 rotisserie chicken (about 3-4 cups), shredded (i used both white + dark meat)
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 can (14 oz) petite diced tomatoes
• 2/3 cup uncooked quinoa
• 3/4 cup pitted + quartered kalamata olives (i omitted these because of an olive-hatin’ husband, but i’d recommend adding them in for additional flavor + color!)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup minced fresh flat-leaf parsley

DIRECTIONS

• Steam the butternut squash until barely tender, about 10 minutes. remove half of the squash pieces + set aside.
• Steam the remaining squash until very tender, an additional 4 to 6 minutes. mash this squash with the back of a fork. set aside.
• In a large saucepan set over medium heat, add the olive oil. add the onion + cook, stirring occasionally, until onion is starting to turn golden, 8 to 10 minutes. add the minced garlic + oregano – cook, stirring, for 1 additional minute.
• Add the diced tomatoes, butternut squash pieces, mashed butternut squash, chicken broth, + quinoa. stir to combine. bring to a simmer, cover + cook until the quinoa turns translucent, about 15 minutes.
• add the shredded chicken, kalamata olives, + salt + pepper. simmer, uncovered, until chicken is heated through + sauce has thickened to your liking. for me, this took about 10-15 more minutes. add more Salt/pepper if needed, to taste.
• Garnish with the fresh parsley + serve.

Chicken Piccata

Serves: 4 Calories: 365 Prep Time to Table: 30 minutes 

Ingredients:

• 4 (6-ounce) skinless, boneless chicken breast halves
• 2 ounces all-purpose flour, divided (about 1/2 cup)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 tablespoons butter, divided
• 2 tablespoons olive oil, divided
• 2 T finely chopped shallots
• 1 medium garlic clove, thinly sliced
• 1/2 cup dry white wine
• 3/4 cup fat-free, lower-sodium chicken broth, divided
• 2 tablespoons fresh lemon juice

Preparation:

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Heat remaining 1 tablespoon oil in pan; swirl to coat (optional - turns out great without the added oil). Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Remove shallots mixture and put on top of chicken, on serving plate(s).
4. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Leave aside.
5. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture (from step 4); cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers*. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce.
6. Notes: *Not a fan of capers – so left these out of original recipe and also reduced shallots and garlic

Original recipe from Cooking Light Jan/Feb 2012. Used adapted recipe found here.

Basil-Peach Chicken Breasts

Makes 4 servings  *  Ready in 45 minutes

"Starting the chicken on the stovetop and finishing in the oven helps prevent dry, overcooked chicken. The flavorful juices make a fresh and clean sauce--much lighter than a flour-thickened gravy. Serve with steamed rice, couscous, or quinoa for a simple summer meal." Southern Living, June 2012.

Ingredients
4 skinned and boned chicken breasts (about 2 lb.)
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons canola oil
1 shallot, thinly sliced
1 teaspoon freshly grated ginger
2 garlic cloves, minced
12 fresh basil leaves, finely chopped
1 cup reduced-sodium fat-free chicken broth
4 large peaches, peeled and cut into 1/4-inch-thick slices (about 2 cups)
Garnish: fresh basil leaves

Preparation

1. Preheat oven to 350°. Season chicken on both sides with salt and pepper. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 2 minutes on each side or until browned. Remove chicken from skillet, reserving drippings in skillet.
2. Reduce heat to medium. Add shallot to hot drippings in skillet, and sauté 3 minutes or until tender. Add ginger and garlic; sauté 45 to 60 seconds or until fragrant. Add basil, chicken broth, and peaches. Return chicken to skillet, and turn to coat.
3. Bake at 350° for 15 minutes or until chicken is done.