Wild Rice Soup

This is great for a cold winter day. It's super yummy and different from your typical soup.
1 (6 oz) pkg. Wild Rice (I think I used Uncle Ben's, which you can find next to the Rice-a-Roni's and things)
1 c. finely chopped onion
1 tsp. salt
1 tsp. dried chervil (which I didn't have, so I just left it out)
1 tsp. or more curry powder (I like curry, so I added more for a stronger flavor)
1/2 tsp. dried mustard
1/2 tsp. pepper
1/4 c. butter, melted
1 (8 oz) pkg. sliced fresh mushrooms (which I avoided since I don't like them. You can leave them out or put them in for the flavor, then take them out later. I like the flavor, just hate the sliminess)
1/2 c. thinly sliced celery
1/2 c. flour
6 c. chicken broth
2 c. half and half
Cook wild rice according to package directions. Meanwhile, cook onion and next 5 ingredients in butter in a large Dutch oven (or wok) over medium-high heat, stirring constantly, until onion is tender.
Add mushrooms and celery; cook, stirring constantly, until mushrooms are tender. Reduce heat to low. Add flour, stirring until blended. Cook 1 minute, stirring constantly.
Gradually add chicken broth; cook over medium heat, stirring constantly, until slightly thickened.
Stir in cooked rice, half-and-half and cook until thoroughly heated. Yield: 12 cups

Meg's Stir Fry

I have hesitated to put this recipe on, although it is really good, because when I come up with my own recipes the measurements are, at best, very vague. Hopefully, I can give you a good enough idea to recreate what I make. :-)

Stew meat (or any meat you can cut into half-inch cubes) I use elk or deer most of the time, sometimes beef. I use about a half-pound of meat, but you can use as much or as little as you like.

1 bag frozen vegetables -- I've used many different varieties, our favorite is GV Deluxe Stir Fry, I've also tried adding my own mix of veggies, but the frozen bags are much easier.

Sauce:
2 c. beef broth
2 T. cornstarch
1/2 c. soy sauce

Cut the meat into half-inch cubes and fry in a large skillet. Add the veggies, heat until warm

Meanwhile, mix broth, soy sauce and cornstarch. When the veggies are heated add the sauce to the meat and veggies. Bring to a boil and let thicken.

Serve over rice.

Make Ahead and Freeze Mexican Wraps

I tried this recipe the other day, it turned out really good and it's quite easy. A couple of notes: it makes a ton. It says it's for 16 tortillas, I halved the recipe, filled 12 tortillas, and still had enough left over for one or two more. I would say if you make the full recipe you will need a lot more than 16 tortillas. Also, I used frozen corn, cheddar cheese, and put in a full can of diced tomatoes, since I didn't know what to do with half a can of leftover tomatoes. I didn't try freezing any of them because they all got eaten. Enjoy!

2 cups uncooked brown rice
4 cups water with salt added (may use garlic salt)
4 (15-ounce) cans black beans
2 (15.5-ounce) cans pinto beans
1 (10-ounce) can whole kernel corn
1 (10-ounce) can diced tomatoes and green chilies (or your favorite salsa)
16 (10-inch) flour tortillas
1 pound shredded pepper jack cheese

Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender.

While rice is cooking, place black beans and pinto beans into a colander or strainer and rinse. Add corn and diced tomatoes with green chilies and mix. Transfer to a large bowl and mix in rice and cheese.

Divide the mixture evenly among the tortillas and roll up.

If freezing: wrap individually in plastic wrap, place into a large freezer bag and freeze. Reheat as needed in the microwave for lunch or snacks.