Sunday, Nov. 22Posted: Updated:
Dr. Art Mollen
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3 Tips For Your End-of-the-Year Job Search - Courtesy of LocalWork.com
1 - Don't Stop Searching! Employers are still hiring like crazy to prepare for 2016 just around the corner, so keep searching!
2 - Consider Seasonal Employment. Retail and warehouse operations hire seasonal employees to work during November, December and January, so if you need some extra, quick cash, seasonal employment is a great option.
3 - Save On Expenses. Your financial situation may be tight this time of year. Look into adjustments you can make to your monthly expenses; canceling excess bills and/or refinancing to free up some extra funds.
Chef Dad's Turkey & Wild Rice Soup
1 to 1 ½ lbs. Turkey Meat (cooked & chopped)
32 oz. Chicken Stock
3 Cups Water
¼ Cup (4 tbsp.) Butter
1 ½ Cups Celery (diced)
1 Cup Carrots (about 2 carrots, peeled & diced)
1 Onion (diced)
Fresh Cracked Pepper
2-3 Cups Cooked Wild Rice
1) Cook your wild rice per package instructions. We only need 2 to 3 cups max. Take that amount and set aside.
2) In a large soup pot or Dutch oven over medium high heat, melt butter then add your celery, carrot & onion. Add 2 teaspoons of salt and ½ teaspoon of pepper. Sauté for about 8-10 minutes until veggies become tender. Add your chicken stock & water. Increase heat to high and bring up to a simmer. Once you get a nice simmer going, cover the pot and reduce heat to low for 15 minutes. When you're ready to serve, add the turkey and rice and cover for 10 more minutes. Taste for additional salt & pepper, if necessary, and make your adjustments a little at a time then serve.
Cook's Notes: If you don't like wild rice, feel free to use white rice. Just make sure to keep the final amount going into the soup at 2-3 cups max. For obvious reasons, make sure your turkey is in small, bite size pieces.
This recipe makes 8-10 bowls or about 16 cups.
To email questions to Chef Dad, email email@example.com
For more of Chef Dad's recipes go to www.chefdad.com
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