Monthly Archives: September 2011

Pumpkin curry soup

Standard

1 medium sugar pie pumpkin
1 Tbsp oil
1 onion diced
3 cloves garlic minced
3 cups vegetable broth
1 14 oz can coconut milk
1 Tbsp minced ginger
1 Tbsp madras curry powder
1/4 tsp ground black pepper or to taste

preheat oven to 375
slice pumpkin in half,remove seeds and string
roast pumpkin 1 hour or until soft
allow or cool and scrape the flesh from the skin and set aside
in a soup pot heat the oil add the onion and saute until softened. add the garlic  and cook 30 seconds more
add the reserved pumpkin and vegetable broth,add the curry powder,ginger and pepper.
using an immersion blender puree well
heat to boiling and reduce heat to low simmer
stir in coconut milk  and simmer 15 minutes
add more black pepper if desired

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Adult Mac and Cheese

Standard

a simple macaroni and cheese recipe.  Made for adults but kids will also love it.
preheat oven to 350
Cheese sauce
3 cups reduced fat milk
1/4 cup butter
1/3 cup flour
3/4 lb aged cheddar shredded
1/4 lb monterey jack  shredded
1/2 cub grated parmesean cheese
1/4 tsp garlic powder
1/2 tsp salt free mexican seasoning (or chile powder)
in a medium saucepan melt the butter
stir in the flour and let cook over medium head 2 minutes stirring continuously
add the milk,garlic powder and mexican seasoning
bring just to a boil.
as soon as it starts to boil slowly add the shredded cheddar and jack cheeses,stirring well. reduce heat to low and stir until throughly melted and mixed. cook under low heat 5 more minutes

cook the pasta 2 minutes less than the package directions. drain and rinse
in a large bowl pour in the pasta. add the cheese sauce and blend well.
pour into a 9×13 baking pan.  sprinkle the parmesan on top

Bake uncovered 30 minutes
remove from oven and let sit 5 minutes to set up.

serves 4

Leek Vinaigrette

Standard

slightly modified from bon appetit magazine

3 large leeks (2-2.5 lbs)
3 Tbsp olive oil divided
1 Tbsp butter
1/4 cup white wine
1 cup chicken stock/broth
1 cup water
1 tsp dried thyme
1 Tbsp dijon mustard
1 Tbsp white wine vinegar
2 hard boiled eggs whites and yolks seperated and chopped

preheat oven to 425
trim dark green tops from the leeks
cut off the root end and clean throughly.
slice each leek roughly in half.
In a large oven proof saute pan heat 1 Tbsp oil and the butter. saute 5 minutes until slightly browned.  add the wine and cook until almost all evaporated. add chicken broth,water and thyme bring to a boil and then transfer pan to oven.
while the leeks are coking mix together  mustard,vinegar and remaining 2 Tbsp oil. set aside

when leeks are done transfer to a platter. drizzle vinaigrette over leeks. tops with the eggs.

4-6 servings