Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Wednesday, December 15, 2010

Who doesn't need a little comfort in December? This soup is a true December blessing

Who doesn’t need a little comfort this time of year? Without besmirching in any way the true meaning of the season, the honest truth is most adult women (a lot of men, as well) in America are bedraggled at about this point in Christmas Month. "Pulling off" Christmas is nothing if not taxing to the adults in the average American family. On this particular December day, with the finish line only 10 days away, the prospects of finishing well (or finishing at all) sometimes can seem dim.

This recipe for Spinach, Chicken, and Wild Rice Soup brings a little comfort to the forefront to the battle-weary. Toss all ingredients (and "all" includes lots of healthy items) into a slow cooker and be on about your to-do list. Seven to eight hours later, dinner is served. Your family is provided for. And you've done nothing except put yourself in a position to receive accolades.

Better Homes and Gardens website provided this gem of a recipe some years back. I've loved it ever since and prepared it when the need was the greatest. This time of year qualifies. With Spinach, Chicken, and Wild Rice Soup, hatching up something healthy for dinner doesn't have to add to my frustrations.

Spinach, Chicken, and Wild Rice Soup

3 cups water
1 (14-ounce) can reduced-sodium chicken broth
1 (10 3/4-ounce) can reduced-fat and reduced-sodium condensed cream of chicken soup
2/3 cup uncooked wild rice, rinsed and drained
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
3 cups cooked and chopped chicken or turkey
2 cups shredded fresh spinach

In a slow cooker combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. To serve stir in chicken and spinach. Makes (6 1 1/2 cup) servings.

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