Leftover Tuscan bean soup with spinach.

Love that stuff!

And so easy to make.

Beef stew and Pioneer Woman's "The Bread". Love that bread!

Just cleaned the leftovers out of the frig. Nothing special or fancy!
Dreary, drizzly and cold today.

We will be having salmon, asparagus and a new recipe for rice that I want to try that was recommended on another site. My plans are to make it in the rice cooker and, although I have wild rice, I am going to make it with white long-grain rice (my daughter is going to be here for dinner and she does not care at all for wild rice); also just purchased an 8 oz package of mushrooms so that is what I will use. Was also going to make some bread, but I just got back from the grocery store and am going to forget that plan.

Wild Rice and Mushroom Casserole

By Bayhill on May 25, 2006

Posted for the Zaar World Tour-Canada. From the "Best of International Cooking" cookbook.

3/4 cup uncooked wild rice
1/4 teaspoon dried leaf thyme
1/4 teaspoon dried leaf basil
1 teaspoon salt (to taste)
1 1/2 cups chicken stock or 1 1/2 cups broth
1 lb mushroom
1/4 cup butter
1 onion, finely chopped
1/2 teaspoon black pepper (to taste)
2 tablespoons parsley, chopped

In a medium saucepan, combine rice, thyme, basil, 1/2 teaspoon salt, and stock or broth. Cover and bring to a boil. Reduce heat; simmer 40 minutes.

Preheat oven to 350F degrees. Wash mushrooms well; slice large mushrooms into thick slices, cut small mushrooms in half.

Melt butter in a large stovetop casserole dish. Add onions; sauté until golden brown. Add prepared mushrooms; sauté until lightly browned. Season to taste with remaining salt and pepper. Stir in rice mixture and any stock or broth not absorbed.

Cover and bake 15 to 20 minutes. To serve, sprinkle parsley over top. Serves 4

This post was edited by walnutcreek on Fri, Oct 17, 14 at 18:07

Veg soup and cornbread. It's almost ready!

A selection of leftovers, shrimp Creole, seafood gumbo, or grilled ham and cheese sandwiches. I haven't decided what I want yet.

I'm fixing rice, too, walnutcreek. A big fan of the Rice Select blends, the one I'm using tonight has brown and red rice, barley, and rye berries. I'm cooking it in beef broth (Better Than Boullion) and will add chopped onions, celery, and carrots when it comes to a boil.

Robert is going to grill a couple of ribeyes and I'll saute some crimini in a little butter. Yum. Steamed broccoli on the side.

Apple Jacks cereal with milk.

We each had a Big Mac from McDonald's. Will have some black walnut icecream later.

Good deals shopping after work, the best was fresh Pineapples for 50â. A perfect Happy Hour. Healthy meal became a small pan fried steak to rare-medium. Topped with thick cut fresh mushrooms fried in butter. A slice of Garlic Toast. Fresh cut garden tomato. Polished off the tray of cookies. A Pineapple Sundae sounds refreshing.

DH isn't home from his business trip yet. I had a can of bean soup.

Glenda: I looked up the soup and there is quite a variety of ways to make it. Will you share your way?

Angelaid: Your meal sounds like a total "comfort" food meal. So satisfying.

Jasdip: I often have that kind of meal. It sometimes makes for some interesting meal combos, but is usually pretty good.

Walnutcreek: I've already copied/pasted your recipe to try at a future date. Please come back and let us know how you liked it.

Party: I'll bet your house smells great after cooking the soup and cornbread.

Raven: With all those good choices, I don't know which I'd want either. Maybe a sampling of each.

Rhizo: You're making my mouth water, especially for the ribeyes.

Clubm: Easy to fix, easy to clean up... can't beat that. It's been years since I've had Apple Jacks.

Linda: I usually choose a Big Mac or the fish. I haven't been able to find the black walnut ice cream here for quite a while. It was a favorite of mine, even as a young child.

Old Fixer: That's quite a deal on pineapple. As usual I'd like your whole meal. You have good tastes in food.

Kittiemom: Are you enjoying the time off in the kitchen?

Shirley