Chicken with Rosemary Soup

1-2 T. unsalted butter or olive oil
1 Spanish onion, finely chopped
2 stalks celery, sliced or diced
2 carrots, peeled and sliced or diced
10 c. chicken stock
1 t. dried marjoram or 1 T. chopped fresh
1 t. dried rosemary or 1 T. chopped fresh
1/4 t. dried thyme or 1 t. chopped fresh
1/2 c. rice or small pasta (such as orzo)
1 lb. boneless, skinless chicken breasts, diced

Melt butter or heat oil over low heat in a 6-qt. soup pot. Add onion, celery, and carrots; cook, covered, until vegetables are tender, about 15 minutes.

Add chicken stock and herbs and bring to a boil. Add rice or pasta, reduce heat to low, and cook, uncovered, 1 hour.

Add chicken, stir, and simmer until it is thoroughly cooked, about 20 minutes.

Makes 10 cups.

Adapted from Recipes from the Night Kitchen, p. 89.

Risotto with Pears & Goat Cheese

3 large ripe pears, divided
1/2 c. dry white wine
2 T. butter
1 shallot, finely chopped
1-3/4 c. risotto rice
3 c. vegetable stock, boiling, divided
Salt and freshly ground black pepper
8 oz. fresh creamy goat cheese
2 T. chopped candied ginger
Fresh marjoram, for garnish

Preheat the oven to 350 degrees.

Cut one of the pears in quarters and remove the core. Slice very thinly and place the slices on a baking sheet lined with baking parchment. Bake, turning from time to time, until the slices have dried out, 15-20 minutes. Set aside. Core and chop the remaining pears.

Place the wine in a small saucepan and bring to a boil over low heat. Simmer for 10 minutes.

Melt the butter in a large frying pan over medium heat. Add the shallot and saute until transparent, 3-4 minutes.

Add the rice and saute for 2 minutes. Pour in the hot wine and cook until it evaporates, 2-3 minutes. Add 1/2 c. of the stock and cook until it is absorbed. Add the chopped pears and mix well. Keep adding the stock, 1/2 c. at a time, cooking and stirring until each addition has been absorbed and the rice is tender, 15-18 minutes.

Season with salt and pepper. Remove from the heat. Stir in the goat cheese and ginger. Cover and let rest for 2 minutes.

Top with the baked pears. Garnish with marjoram and serve hot.

Serves 4.

 Adapted from Simply Delicious Vegetarian, p. 272.  

Mushrooms with Potatoes & Herbs

3 T. finely chopped parsley, divided
2 T. finely chopped marjoram, divided
1/3 c. extra-virgin olive oil, divided
2 cloves garlic, finely chopped, divided
1 lb. potatoes, peeled and cut into small chunks
1 lb. wild mushrooms, thinly sliced
12 oz. button mushrooms, thinly sliced
Salt and freshly ground black pepper

Saute 1 T. of the parsley and 1 T. of the marjoram in 3 T. of oil in a large frying pan over medium heat for 1 minute. Add the potatoes and 1 clove of garlic. Saute until the potatoes are almost tender, 5-10 minutes.

Heat the remaining oil in a large frying pan over medium heat. Add 1 T. parsley and the remaining marjoram; saute for 1 minute. Add the wild mushrooms and the remaining garlic and saute for 2 minutes.

Add the button mushrooms to the pan with the potatoes. Saute until the mushrooms and potatoes are tender, 5-7 minutes.

Combine the two mixtures and season with salt and pepper. Sprinkle with the remaining parsley. Serve hot.

Serve 4-6.

Adapted from Simply Delicious Vegetarian, p. 152.