pumpkin soup

I made this soup, and it was sooooo good. Definitely a keeper:

Ingredients:

3 cups of cubed fresh pumpkin

6 cups of chicken stock (I used chicken broth)

1t fresh thyme (I used about a 1/4 or a 1/2 teapoon of dried thyme)

2 cloves of garlic

salt and pepper

1 cup of heavy cream

Place all of the ingredients (except heavy cream) in a big pot and bring to a boil. Simmer uncovered for 30 minutes. Transfer soup to vita mix and blend. Transfer back to pot (I did crock pot because I had to leave for a bit) and then cook for another 30 minutes (I did crockpot on low for about 1.5 hours). The last step is to add the cream.

If you can find a substitue for the cream, great. Maybe milk would work? I used the cream, and it was very very good soup!!! I made some fermented bread to serve with it. Yummy.

After School Snack - Choco Banana Muffins

Today for an after school snack I am making banana chocolate chip muffins. My kids love muffins!

INGREDIENTS

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 3/4 cup semisweet chocolate chips

DIRECTIONS
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Greek Orzo Salad

This is such a yummy salad. I love having it on hand in the fridge to snack on.

Greek Orzo Salad

INGREDIENTS:
1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts (sometimes I leave these ot)
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives,
1/2 small jar of green olives
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper


DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until soft; drain. Drain artichoke hearts, reserving liquid.
In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.

Just before serving, poor reserved artichoke marinade over salad.

Slow Cooker Beef Stroganoff

I am not much of a meat eater, but my husband loves this meal!! It is soo easy!

Slow Cooker Beef Stroganoff

Ingredients:
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1/4 cup water
4 ounces cream cheese
1 pkg of Egg Noodles

In a slow cooker, combine all the ingredients except for the cream cheese. Cook on low for 8 hours, or high for about 5 hours. Just before serving, stir in the cream cheese. Serve over egg noodles or rice.