Autumn Wild Rice Soup

INGREDIENTS

• 1 chicken breast diced and cooked (on sauté mode with onion) or omit 
• 6 cups chicken stock or veggie
• 1 cup uncooked wild rice (sometimes I do half brown)
• 8 ounces mushrooms, sliced (optional)
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 4 ribs celery, diced
• 1 large sweet potato, peeled and diced
• 1 small white onion diced 
• 4 bay leaves
• 1 1/2 tablespoon Old Bay Seasoning (start with 1Tbsp and adjust to spiciness level)
• 1 can lite coconut milk 
• 1/2-1 bunch kale, roughly chopped with thick stems removed
• Kosher salt and freshly-cracked black pepper
• *for dairy free skip butter, milk and flour and add 1 can coconut milk 

INSTRUCTIONS

INSTANT POT (PRESSURE COOKER) METHOD:

1. Combine stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker.  Stir briefly to combine.
2. Cover and set vent to “sealing”.  Cook on manual (high pressure) for 25 minutes.  Let the Instant Pot rest there for an extra 10 minutes (natural release).  Then carefully turn the vent to “venting” and release the remaining pressure (quick release).  Remove lid and discard the bay leaf.
3. Meanwhile, during those final 10 minutes of pressure cooking, prepare your cream sauce on the stove.  In a medium saucepan, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)
4. Add the cream sauce and kale to the soup, and stir gently until combined.  Or just add the can of coconut milk right at the end. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

Via: https://www.gimmesomeoven.com/cozy-autumn-wild-rice-soup/

Panda Express Green Bean Chicken

Ingredients

Marinade

• 2 teaspoons cornstarch
• 1 teaspoon granulated sugar
• 2 teaspoons soy sauce
• 1 teaspoon toasted sesame oil

Chicken and Vegetables

• 1-2 boneless chicken cut into strips 
• 1 tablespoon oil 
• 1/2 cup chopped onion 
• 1/2 cup water divided
• 2 cloves garlic minced
• 6 ounces green beans trimmed and halved
• 1/2 red bell pepper diced 
• Salt to taste

Instructions

1. In a small bowl, stir together cornstarch, sugar, soy sauce, and toasted sesame oil. Place cubed chicken in a disposable plastic bag and pour mixture over the top. Toss to coat. Allow to marinate for at least 15 minutes, up to 12 hours.
2. In a medium wok or saute pan (with a lid), heat oil over medium high heat. Once hot, add chicken and cook until cooked through. Transfer chicken to a plate and tent with foil to keep warm.
3. Return pan to heat. Deglaze with a couple tablespoons of the water and add onion and garlic. Cook for three minutes, until onion just begins to turn translucent around the edges.
4. Add green beans and bell pepper and cook for another three minutes. Add 2 tablespoons of the water, cover, and continue to cook until vegetables reach your desired level of doneness, adding more water as necessary, about 3 to 8 minutes*.
5. Stir in chicken and cook just until chicken is hot. Salt to taste.
6. Serve over rice 

   
   

   
   

   Via:

   https://bakingmischief.com/2017/01/02/panda-express-string-bean-chicken/