Farrah invited Sheila and I over to her apartment for another long-overdue get-together. I had so much fun, thank you ladies!I'm very glad my mushroom soup and rice pudding was well-received. Farrah's jerk chicken was awesome, as usual. I forgot to take a picture of the zucchinis though:(
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| Jerk Chicken |
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| "Don't think you can have fun without me!" |
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| Mushroom Soup |
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| Rice Pudding with Canned Fruits |
Rice Pudding
Ingredients
3/4 cup uncooked white rice
1 cup milk
1 can coconut milk
1/3 cup honey
1/4 teaspoon salt
1 can tropical fruit
1 tablespoon butter
1/2 teaspoon vanilla extract
1/2 teaspoon cardamon
Directions
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, cardamon and coconut milk. Cook 2 minutes more, stirring constantly.Add fruit Remove from heat, and stir in butter and vanilla. Serve warm.
Cream of Mushroom Soup (I halved this recipe)
2 tablespoons butter
1/4 cup chopped onion
3 cups sliced fresh mushrooms
6 tablespoons all-purpose flour
2 cans (435 ml each) chicken or vegetable broth
1 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon black pepper
In a large saucepan over medium heat, melt butter. Add onion and sauté 3 minutes or until tender. Add mushrooms and sauté 7 minutes or until tender.
In a small bowl, whisk flour into a small amount of broth until smooth, then stir into pan. Add remaining broth, bring to boil, and cook, stirring until thickened, about 2 minutes. Reduce heat and stir in half-and-half, salt and pepper. Simmer cream of mushroom soup uncovered, 15 minutes, stirring frequently.
Preparation time: 30 minutes
Serves 4 to 6
