Robin's Mediterranean Rice

4 cups cooked white rice (warm or room temperature)

½ cup of currants

1/3 cup toasted pine nuts

1/3 cup of drained capers

4 teaspoons dill (double if using fresh dill)

2 tablespoons lemon juice

1 teaspoon ground cumin

2 tablespoons olive oil

½ teaspoon of salt

½ teaspoon of pepper

 

Whisk together this dressing: dill, lemon juice, cumin, olive oil, salt and pepper in small bowl.  In a separate bowl, gently mix rice, currants, pine nuts and capers together.  Immediately before serving, pour dressing over rice mixture and gently toss. 

Robin's Smoked Gouda Soup

1 stick of butter

1 cup of chopped onion

2 cloves of minced garlic

1 chopped head of cabbage or 1 packet of tri-color coleslaw

¼ cup of flour

8 cups of chicken or vegetable stock (two 16 oz. boxes of stock)

2 teaspoons of salt

½ teaspoon thyme

½ teaspoon cayenne powder

1 cup of ½ & ½ or milk

8 ounces of smoked gouda, shredded on box grater

3 chopped carrots

4 slices of bacon

 

Brown bacon until crisp and set aside until cooled. 

Melt butter in Dutch oven.  Sauté onion until translucent in butter.  Add garlic and cook for 1 minute.  Add cabbage and cook until barely tender.  Sprinkle flour across cabbage – onion mixture and cook for 2 minutes until flour barely begins to brown. 

Add broth and spices and cook until mixture bubbles and slightly thickens.  Taste and add more salt if needed. 

Add milk and heat thoroughly.  Then add grated cheese and stir until melted.  Add carrots and simmer without boiling until carrots are barely cooked. 

Serve soup with parsley and crumbled bacon.