Dec 31
Creamy Chicken and Wild Rice Soup
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"A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating."
INGREDIENTS (Nutrition) :
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
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DIRECTIONS
In a large pot over medium heat, combine broth, water
CITY winters are quite dull. You wait and you wait but the thrill of feeling the chill down the spine, walking on dew-laden grass dotted with white sheuli, seeing your breath freeze in mid air; are rare sights in any urban setting. However chilly or not, the city mornings are roofed with a foggy veneer of mist, which at times are pierced with cosy rays of the sun. And one thing urbanites never miss during these moments is sipping the morning tea with a bite of piping hot bhapa pitha. 
When we finally ate, the turkey was wonderful…juicy and delicious BUT all the moisture from it cooking almost did my oven in first! Must admit I was a bit confused about the foil tent and basting…would have thought the tent would eliminate the need for basting…anyway after one or two tries, I just laid the foil on top of the bird
rather than tucking it over the pan entirely and let it take care of itself. Two and a half hours into cooking, I removed it and basted every half hour until, almost done, my oven started beeping incessantly as if the timer was going off. Only problem was I wasn’t using the timer! Having never had a problem before, I wasn’t sure what to do when faced with an F2 message blinking on the touchpad/screen. Cancel seemed the logical option so I tried that first followed by every button I could find…all to no avail. Although the turkey was almost cooked, my sides in the lower oven still had a ways to go, so simply leaving the ovens off entirely wasn’t a great option. 
The olive and its derivatives are not part of the food culture of Spain before the year 600 BC although in the Iberian Peninsula there was a kind of wild olive, the so-called Acebuche. This tree, the olive tree is imported by the Oriental peoples who traded with the natives, were the Greeks to the north, in particular, and probably, for its colony of Ampurias (today Ampuria Brava, on the Costa Brava in the province of Gerona) and the Phoenician port for its Gades, Cádiz today, or Malacca, today Malaga, who taught Iberians and Tartessos ic you to change the habit of cooking with gauze plant instead of animal could be as lard. 