Can you guess what one of my 2011 resolutions is? My reasons for not posting for 2 months are plentiful and varied, but I hope to rededicate myself to cooking and posting in the coming year. Typically I aim for one post per week but in November and December I found myself caught up in exam period craziness, lacking a photographer who was caught up in his own end-of-term chaos, and with a dearth of kitchen inspiration due to a series of bombed recipes. Plus, I was elbow deep in these:
(Christmas Cookies 2010: Coconut-Cream Cheese Pinwheels, Pistachio and Cherry Mexican Wedding Cakes, Grasshopper Squares, Chocolate-Dipped Shortbread, Sugar Cookies)
20 dozen cookies later I was more than ready for something savory. I finally hit on this successful recipe for wild rice chowder right before we left for a 10 day trip to Florida. But now that we’re home I’m back in the cooking groove and am happy to report that I’ve already discovered a few more delicious recipes to share with you in the coming weeks.
This soup reminds me of a more healthful (though admittedly slightly less delicious) version of a wild rice and mushroom soup my mom has made for many years. I made a few modifications, most notably streamlining the cooking process to allow the rice to cook in the same pot as the vegetables. I also made some swaps and additions based on the vegetables I had on hand. This recipe is adaptable like that and you can easily switch out anything that doesn’t suit your particular tastes.
I’m looking forward to a wonderful 2011 and hope you are too. I will see you again soon… promise!
P.S. This cookbook is an absolute treat for vegetarians and quasi-tarians (my invented term for myself) alike. I highly recommend it!











