Saturday, October 31, 2009
Sunday, October 25, 2009
YUMMY!!
I tried both of these at a cooking club and they were amazing!!Summer Strawberry Soup
by Natalie Pelfrey
2 c vanilla yogurt
1/2 c orange juice
2 lbs. fresh strawberries, halved (8 cups)
1/2 c sugar
In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours
2 c vanilla yogurt
1/2 c orange juice
2 lbs. fresh strawberries, halved (8 cups)
1/2 c sugar
In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours
Southwestern Pumpkin Soup
3 cups chicken stock
1 cup whipping cream
1 15-ounce can pure pumpkin
3 tablespoon packed brown sugar
1 teaspoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated cheddar cheese
Chopped fresh cilantro
Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chilli powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavours blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over low-medium heat, whisking occasionally.) Ladle soup into bowls. Garnish each with cheddar cheese and cilantro and serve
1 cup whipping cream
1 15-ounce can pure pumpkin
3 tablespoon packed brown sugar
1 teaspoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated cheddar cheese
Chopped fresh cilantro
Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chilli powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavours blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over low-medium heat, whisking occasionally.) Ladle soup into bowls. Garnish each with cheddar cheese and cilantro and serve
Saturday, October 17, 2009
Friday, October 16, 2009
My Trip
Mom surprised me Saturday morning during Conference by buying me a ticket to Utah so I could visit while my Grandpa was in town. Awesome!!!!! I'm sorry I couldn't see you all while I was there! I was only there for a week and was busy pretty much the whole time. But here are some highlights.
Note: I was trying to get candid photos of people which just means I didn't get anyone's faces:)
Dawn with 4 of her 7 midgets and Mom in the background in red aka the Benafactress.
The Wild Flower Grill is one of those small town, non-chain, bad for you kind of restaurants that I love. This is Madi goofing off.
Friday, October 2, 2009
I love the beginning of a new month. Many things happen at the beginning of the month like news letters, blog updates, calender changes and my very favorite-a brand new budget! The date changes from the 31st to the 1st and BAM I have money again. Then within an hour or so the can of diced green chili's and bottle of honey are being bullied around by the large amount of groceries I was able to buy with my brand spankin new money! So, because the month has just begun we are now eating food again.
p.s. there are squirrels in our ceiling and their noisy.
Thursday, October 1, 2009
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