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     Our first taste of Pumpkin Soup was at a tea room outside of Gatlinburg, TN.  We left hooked on the soup and on tea rooms!  We usually enjoy this soup on Friday evening and have the added bonus of leftovers for the weekend. 

     Hope you enjoy!

Warm Pumpkin Soup

1/4 cup butter

1 large onion, finely chopped 

2 cloves garlic, minced

1 teaspoon curry powder

1 quart chicken broth

4 cups pumpkin (or 2 cans)

1 quart whole milk or light cream

salt

sour cream

nutmeg

 

     In a large stock pot, melt the butter.  Add onion and garlic;  saute until tender.  Add curry powder. 

     Whisk in chicken broth, pumpkin, and milk or light cream, stirring until smooth.   Add salt to taste.  Heat thoroughly and  until soup is thickened.

     To serve, pour soup into bowls. You may garnish with a dollop of sour cream and a dash of nutmeg.

Broccoli Cauliflower Salad

 

1 head broccoli

1 head cauliflower

1/2 pound turkey bacon

1 cup grated cheddar cheese

     Cook and drain bacon.  Crumble into small pieces and set aside.

     Cut broccoli and cauliflower into bite-sized pieces.  In a large salad bowl, mix broccoli, cauliflower, bacon and grated cheddar cheese. 

     Fold dressing into salad.  Chill for 1 hour; stir well before serving.

 

Dressing

 

1 cup mayonnaise (non-hydrogenated please )

1/2 cup natural cane sugar or 1/4 cup honey

2 tablespoons apple cider vinegar

     Whisk together the ingredients until smooth and well blended.

 

Whole Wheat Butter Crescent Rolls

 

2 1/2 teaspoons instant yeast

1/2 cup warm water

1/2 cup milk

1/2 cup butter, softened

1/3 cup sugar

1/2 teaspoon salt

1 egg, beaten

3/12 – 4 cups freshly milled whole wheat flour (we like prairie gold)

1 egg, beaten (optional)

     In a small saucepan, warm milk until it bubbles.  Remove from heat.  Mix in butter, sugar, and salt; desolve.

     In your bread mixer, combine the milk mixture and yeast.  Running your mixer on low, stir in the egg. 

     Add in flour, 1 cup at a time until dough pulls together, about 5 minutes.  Cover with tea towel and let rise until doubled. 

     Knead dough 1 minute. Divide in half.  Turn out onto floured surface and let rest for 10 minutes.

     Roll each dough half into 12″ circle.  Cut each circle into 6 wedged. (A pizza cutter works well for this)  Roll each wedge up beginning at the wide end rolling to the point.  Place on baking sheet.  Cover and let rise until doubled, about 30 minutes.  Rolls may be brushed with beaten egg.

     Preheat oven to 400 degrees.  Bake rolls until golden brown, about 15 minutes.

 

These rolls are a great way to break into eating whole wheat.  My niece, who would never eat anything whole wheat, loved these.  Children really enjoy making them, too. 

We usually have these for Thanksgiving dinner.  They are great with chicken salad as well.  I have also made mini versions for serving at a party.

Blessings,

 

Marcie

   Ever look at the clock at around 4:00 p.m. and then at the refridgerator/cubbard and hope  one of them will give you the answer to what is for supper?  One thing that has helped me in meal planning is to have a daily supper catagorie.   Ours looks like this:

Monday night:  Cheese/dairy    (main dish has cheese or cream sauce,  or something like that)

Tuesday night:  Fish  (not big fish eaters but, for budget sake, this is usually some varitey of canned tuna or salmon)

Wednesday night:  beans

Thursday night:   potatoes or pasta

Friday night:  Soup/salad/Challah bread/dessert

Saturday night:  a meat entree

Sunday:  usually leftovers from Friday night and Saturday night

     These are not hard and fast rules by any means, but if we have neglected to plan a menu for a week, it sure helps us to know  what the catagorie is for a particular night.  Sometimes, we get real adventurous and switch the nights around.    We do try to stick to the Friday night and Sunday plans as much as possible.  We  like to have a Shabbat on Friday evening and on Sunday we do like to try to rest a little. 

Wondering about what a shabbat is?  Well, if you have ever seen “Fiddler on the Roof”, a shabbat is the Friday night meal that begins the sabbath observance in which the father blesses his family.  It is a beautiful scene. If you would like more information about a shabbat, Nancy Campbell has a great article describing it at http://rubies.articledirectoree.com/devotions/womens-devotionals/the-shabbat-meal—no.-133-192.html

From the above daily list, you can tell we have two meat meals a week. This is for budget reasons, but we find we like it.

Here is this week’s menu plan:

Monday night:    Cheese stuffed Pasta shells on Marinara Sauce
                                  Steamed broccoli                              Garden Salad

Tuesday night:    Salmon Patties           Slaw             Green beans

Wednesday night:      Baked beans         Spinach Salad             Veggie sticks

Thursday night:    Roasted Rosemary Potatoes     Steamed carrots or squash  garden salad

Friday night:    Pumpkin Soup     Broccoli/Cauliflower  Salad   Challah bread   Blueberry/Peach Cobbler or Blackberry Cobbler  

Saturday:   Chicken and Dumplings      Peas           Mrs. William’s Slaw

Sunday:  Lunch and supper are leftovers   

I will try to post menu plans every so often and some recipes, too.  If you see something above you would like the recipe for, just leave a comment and I’ll try to post it soon.