Turkey, Kale and Rice Soup

Nothing like a hot bowl of soup on a cold winter's night!

Tonight we made ground turkey, kale, and rice soup. First we started by sauteing a finely chopped onion. We sauteed it in olive oil for about 5 minutes. Then we added the ground turkey and browned it. Then we added a half of cup of raw rice and 4 cups of low sodium veggie broth. Seasoned to taste. We also added a couple handfuls of raw kale. Cook time from start to finish was about 40 minutes. We served with a sprinkle of Parmesan cheese.

Tonight, in a twist we drank Maine Blueberry Hard Cider by Kennebec Cider. Our friend had given it as gift in our yankee swap and it was quite delicious.

Who we are?

Hello! We're Becky and Tori, twenty something authors of Winos Who Cook. We're two friends who cook dinner weekly together. We're cooking our way through the great city of Boston. We're also drinking our way through the great city of Boston. Once a week we will blog about the dinners we have attempted to cook whether or not they turn out fabulously, mediocre or just horrible. We also be sampling a different bottle of wine from Trader Joe's. We believe it's not a good  dinner without a good wine!

We started our almost weekly dinner back in October. We started it to save some money because we were meeting for dinner and drinks once a week. We also wanted to become better cooks. So far we have made:

• Chicken, quinoa, and roasted butternut squash
• This was excellent. We sauteed the chicken in oil, salt and pepper. Boiled the quinoa in chicken broth and roasted the butternut squash for 30 minutes in the oven.
• Spaghetti squash sauteed in garlic butter
• This dish needed improvement. We didn't cook the squash long enough. 
• Tori has taken this dish and run with it and has since started cooking Spaghetti squash weekly. She roasts it for 40 minutes at 400 degrees and then sautes it in butter or oil and adds fresh veggies and Trader Joe's turkey meatballs.
• Scallops, shitake mushroom and quinoa risotto
• This dish was good but also needs improvement. We LOVED the scallops and  shitake mushroom but we didn't really like the quinoa part of the risotto. Despite what the back of the quinoa bag said, the quinoa did not have the same texture of risotto.
• Turkey Taco salad
• We actually meant to make Turkey burgers but were lazy and decided to make Turkey Taco Salad instead. We sauteed some ground turkey, served on top of lettuce, with shredded Mexican Cheese, salsa and lots of avocado.  We were trying to go low carb.
• Lemon pasta with chicken and spinach
• This dish was pretty good. We used Trader Joe's lemon pasta which was fabulous. We wanted to go with shrimp but TJ's didn't have any fresh ones. Chicken was a good substitute!