Rice Salad

It is warm again today, it had been cool all last week and I was fearing that our short summer was over.  The sun is out today and it is warmer, thank goodness for that.  A friend came over for dinner last night and I made this rice salad to go with BBQ.  I am glad I did because when she saw it she was very happy and said “oh you made that salad again, I love it”.  Well that worked out well and I sent her home with the leftovers.


2 cups of minute rice & 2 cups of water.  Cook the minute rice according to the package directions.

If you don’t want to use minute rice you can use any rice.  I think you will need 3-4 cups of cooked rice.

Once the rice is done let it cool.

To the cooled rice add:

1 cup finely chopped celery

1 medium sweet onion finely chopped

1 small sweet bell pepper finely chopped (i used orange pepper as i had one in the fridge)

1 tin of mushrooms

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To make the dressing mix together :

1/3 to 1/2 cup white sugar (depending on your taste)

1/2 cup white vinegar

3/4 cup vegetable oil

1 tsp salt

1/2 tsp dry mustard

1/2 tsp celery seed




Our the dressing over the rice mixture and stir well to coat.  Refrigerate until ready to eat.


This keeps well for a week in the fridge.



My Favourite Mushroom Soup

On a very cold Canadian winter’s day there is not much better than this tasty, warm rich mushroom soup.  This is one of my favourite soups, I really love it.  As I have mentioned before, Evie on the other hand despises mushrooms, so we have this for dinner if she is out at a friends.  It doesn’t happen often so when it does this soup is a real treat.


Take 1 medium onion chopped and saute in a few TBSPs (probably about  1/8 of a cup) of butter until soft, just a few minutes add

2 small or 1 large cloves of fresh garlic, minced

Cook over medium-low heat until tender

Then add

1 lb (454g) of fresh cremini mushrooms, chopped (or a mixture of other dark mushrooms, sometime I use a mixture of cremini and portobello, and shiitake)

Reduce heat to low and cook for about 10 minutes stirring occasionally.


Once the mushroom mixture is nicely cooked down add 1/2 cup of heavy whipping cream.



Then add 1 cup beef broth,

1/4 tsp salt

1/4 tsp pepper



Stir over low heat until heated through.

The next part is optional, but I had fresh nutmeg and wanted to use it


just a tiny pinch, a few times over the microplane with some fresh nutmeg.


A little chopped fresh parsley for garnish


of course, like any soup you need a little baguette.


This is one of my favourite soups, warm, creamy, earthy, loaded with flavour and comfort.


French Bread Mushroom Pizza


This is Delicious, with a capital D!  I got this recipe from a blog that I follow.  I have been in the mood for mushrooms lately and couldn’t wait to try this.  It was so good, I will definitely make it again. I needed more mushrooms, will use two packages next time, or a smaller loaf.

Here is the link to the recipe, French Bread Mushroom Pizza

Basically you take a french bread loaf, cut in half length wise.   You can make garlic toast out of it at this point if you wish, or not either will work and is good.  I didn’t make the garlic toast this time, but I think next time I will.

Make a simple béchamel sauce smear on the bread with the mushroom which have been sautéed in a few ingredients top with cheese and bake for a few minutes.  Check out the Jam Hands blog, link above, for the complete recipe.