Curried Pumpkin Mushroom Soup

This soup is easy but tastes fancy.

1 package mushrooms, sliced
1/2 c. chopped onions
2 T butter
2 T flour
1 T curry powder
2 small cans chicken broth
1 15 oz can pumpkin
1 T honey
1 c milk or cream
pinch of nutmeg
salt and pepper to taste

Cook onions and mushrooms in butter until soft. Add flour and curry. Cook over low heat for 5 min, stirring constantly. Remove from heat and add broth, stirring to mix. Stir in pumpkin, honey, nutmeg, salt and pepper. Simmer for 15 min. Add milk/cream.

Avoid boiling when reheating.

You ate WHAT? (Collard Greens)

4 strips of bacon, sliced into 1/2" pieces
1 small onion, chopped
2 garlic cloves, minced
1Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
3 dashes hot sauce
1/4 c. apple cider vinegar
1 c. chicken broth or water
2 lbs collard greens, stems removed and sliced into strips


Cook bacon, onion, garlic together in pan. Combine other ingredients and add to pan along with greens. Cook 10-15 minutes until greens are soft.

Strawberry Rhubarb Pie

This is delicious.

1 1/4 - 1 1/2 cup sugar
3 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 cup rhubarb, cut into 1/2" pieces
2 cup sliced fresh strawberries
1 tbsp. butter
Pastry for double crust pie

In large mixing bowl stir together sugar, cornstarch, salt and ground nutmeg. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit. Let stand for 15 minutes.

Meanwhile, prepare and roll out pastry. Line a 9 inch pie plate with half of the pastry. Trim pastry to edge of pie plate. Pour fruit mixture into pie plate. Dot with butter, place pastry on top of filling. Cut slits in top to allow steam to escape; seal and flute edge.

Bake at 350°F for 1 hour.

Banana Cake

Cream together 4 oz butter and 1 cup sugar.

Add to mix:
3 mashed bananas
1 1/2 cup flour
1 tsp baking powder
1 tsp vanilla
1 tsp baking soda dissolved in 2 Tbsp milk

Bake at 350 for 30-40 min

Glaze (make extra, this is the best part):
mix together over heat:
1/4 cup brown sugar
1 1/2 oz butter
1/8 cup milk

add 1/2 tsp vanilla, 3/4 cup powdered sugar and beat all together over low heat. Pour over cake.

Cake Truffles

1 baked cake - I started with my favorite cake
1 container cream cheese frosting (although any frosting will do)
1 package chocolate chips

Put the cooled cake into a mixing bowl and blend it together with the container of frosting. I did this in the kitchen aid.

Roll into 1 inch balls and put on cookie tray.
Freeze for 3-4 hours.

Melt chocolate over a double boiler. Let it cool a bit before dipping. Dip frozen truffles into chocolate with a fork, push off fork using a toothpick. Return to fridge or freezer. Decorate tops with melted white chocolate.

Don't let Claire anywhere near the operation.

Lettuce Wraps

Warning: this recipe contains an odd ingredient. If you don't love lettuce wraps enough to overcome that, then just skip it.

Ingredients
2 chicken breasts, cut into small cubes
8 mushrooms, cut into small pieces
1 cup (2 cans?) of water chestnuts, cut into small pieces
3 small cloves of garlic, diced
1-2 bunches of green onions, finely chopped
1 small handful of cilantro, finely chopped
1/3 cup of hoisin sauce (found in asian market or aisle)
2-3 tbsp soy sauce
(2 Tbsp?) canola or veg oil

1 head of iceberg lettuce, cut in half

Cook the chicken in oil until almost done, then drop in the garlic for about a minute. Add the mushrooms and water chestnuts. Cook for another minute or so, or until the chicken is thoroughly cooked. Add the hoisin sauce and soy sauce, mix to coat; add green onions and cilantro. Cook for another minute or so.
Serve with lettuce.

Chicken or Shrimp Fettuccine

Carrie taught me this recipe a long time ago:

Cook 1 chicken breast (cubed) or 1 cup shrimp in 2 Tbsp butter

In a different pan, saute in 2 Tbsp olive oil:
1/2 onion, chopped
2 cloves of garlic, mashed

Add
1 tsp basil
1 tsp parsley
1 tsp oregano

Then add
1 can cream of celery soup
1/2 cup heavy cream
salt/pepper

Pour over 1 lb pasta. (picture features all my leftover pastas together)