Pumpkin Soup

Don't know what to do with your left over pumpkin from Halloween and thanksgiving? Make soup! Fast, simple and delicious.

Ingredients:

• 6 cups chicken stock
• 1 1/2 teaspoons salt
• 4 cups pumpkin puree
• 1 teaspoon chopped fresh parsley
• 1 cup chopped onion
• 1/2 teaspoon chopped fresh thyme
• 1 clove garlic, minced
• 1/2 cup heavy whipping cream
• 5 whole black peppercorns

Directions:

1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Yield : 7-10 servings *This recipe may be scaled down.

-Original recipe from Allrecipes.com

Also...

Just a side note...

I will take suggestions on recipes to try out. Feel free to comment on what you want to see!

Long Needed Update... Mashed Sweet Potatoes(By Rachel Ray)!

This recipe is not my own, but I swear by these. I have never liked sweet potatoes before.. But I love these! They are even better the next day!

3 pounds sweet potatoes, peeled and cut into chunks
1/2 stick butter
1 banana, sliced
1 orange, zested and juiced
1 cup chicken stock
1/2 cup brown sugar
1/2 teaspoon grated nutmeg
Salt and pepper

Boil potatoes until tender, drain and reserve. Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute. Add potatoes to the pot and the stock and sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest, to your taste. Mash to combine spices and serve.

Prep Time: 10 Mins
Cook Time : 20 Mins
Yield: 8 servings.

We had these with a pork tenderloin dinner. And then had them again on Thanksgiving. These are the best. <3>

30 minute Almond chicken

Prep Time: 5 minutes
Total time: 30 Minutes
Makes 4 servings

Ingredients:

8 boneless/skinless chicken thighs
1/4 cup italian dressing
1 cup chicken broth
2 cups green beans, trimmed and halved
1 cup instant white rice, uncooked
1/4 cup sliced almonds

toss chicken with dressing, add to a nonstick skillet, on medium-high heat; Cook 4 min. on each side until browned

stir in broth; bring to a boil. Cover and simmer for 10 min. Add beans; cook 5 min. or until chicken is cooked through

remove chicken from the skillet; add rice and almonds. Remove from heat; let stand for 5 min. Serve chicken over rice mixture.

Sweet glazed meatballs

Serves 8

Ingredients:

1 lb. Lean ground beef
1/4 c Worcestershire sauce
1/4 c Italian bread crumbs
1 egg
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
1 tbsp. oil
2 tbsp. brown sugar
2 tbsp. honey
1/2 c pineapple juice
1/8 tsp dry ginger
1 tsp cornstarch

Directions:
Combine beef, 1 tbsp Worcestershire sauce, bread crumbs, egg, garlic, salt and pepper in a bowl; shape into 1-inch balls. Add oil to skillet and swirl to coat the bottom of the pan. Heat very hot, add meatballs, shaking the pan to brown all sides.

In a small bowl, combine remaining Worcestershire sauce, brown sugar, honey, pineapple juice, ginger and cornstarch. Stir to blend. Add to meatballs and heat, stirring until sauce is bubbling, clear and thickened. Serve with toothpicks.

Classic Beef Stew

Prep time: 10 Minutes

Cook time: 6 hours

Serves 8

Ingredients:

1/4 c flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
2 lb. beef stew meat, trimmed if necessary.
1 large onion, sliced
1 lb. baby carrots
1 stalk celery, sliced into 1-inch pieces
1 1/2 lb, potatoes, peeled and cut into large chunks
1 (14.5 oz) can low sodium beef broth
1 tbsp. Worcestershire sauce
1 tbsp. cornstarch

Directions:

1. Mix flour, salt, pepper, and garlic powder in slow cooker. Add beef; stir to coat. Add onion, carrots, celery and potatoes, beef broth and Worcestershire sauce; stir.

2. Cover; cook on low 5 1/2 to 7 1/2 hours.

3. Mix cornstarch with 2 tbsp water. Stir into stew. Cover; cook 30 minutes more or until carrots are cooked and meat is tender.

Spice-Rubbed London Broil

Prep time: 5 Minutes*

Cook time: 12 Minutes

Serves 8

Ingredients:

2 tsp. mild chili powder
1 tsp. salt
1 tsp. sugar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried thyme
1/4 tsp. black pepper
2 lb. London Broil

Directions:

1. Mix chili powder, salt, sugar, garlic powder, onion powder, thyme and pepper in a small bowl. Rub meat with spice mixture. Place in a resealable plastic bag; seal and refrigerate for at least 30 minutes.

2. Preheat broiler. Coat broiler pan with nonstick cooking spray. Remove meat from plastic bag and place on prepared pan. Broil six inches from heat source, 6 minutes; turn and cook 6 minutes more or until instant-read thermometer registers 160 F for medium. Let stand 5 minutes before carving.