Another Pumpkin Soup

Since fall is here, I decided to make pumpkin soup again. This time I changed the recipe

1 pie pumpkin
2 large carrots
1 yellow onion
1 tbsp salt
1 tsp cinnamon
1 pinch nutmeg
2 tbsp butter
1 can cocanut milk
1/2 cup milk or lactaid
3 cloves garlic
Sriracha to taste
1 tsp ground cumin
1/2 tsp ground turmeric
4 cups of chicken broth
1 tbsp canola oil

Preheat the oven 350F

Cut the pumpkin in half and scoop out the seeds. Peel the carrots and chop them into 2" pieces. Peel the garlic and cut off the end. Roast the pumpkin skin side down with the carrots and garlic for 45-50 minutes.

Dice the onion and sweat them in a pot until translucent. Add the cinnamon, nutmeg, cumin and turmeric. Cook for a minute and add the chicken broth. Bring it to a boil and boil for 3 minutes, then turn down to simmer and add the cocanut milk, salt and butter.

When the pumpkin is ready, scoop out the inside. Put the pumpkin, garlic and carrots in the pot and simmer for 5 minutes, then use a hand held blender to puree the soup. Once it's smoothe, cook for ten minutes on medium low. Finally add the milk and cook for 2 minutes and serve.

Lemon lime muffins

It's been a challenge to feed the son breakfast in the mornings now that he has to catch the school bus by 6:50. This morning I made muffins, which he liked so it's a keeper for week day breakfast.

1 1/2 cup flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 dash of cinnamon (optional)
1 lemon
1 lime
4 tbsp butter
2 eggs
2-3 tbsp sugar
1/2 cup milk
1/2 cup currants
1 tsp vanilla

Preheat oven at 375F

In a bowl mix flour, baking soda, baking powder, salt, currants and cinnamon. In a separate bowl mix the eggs and sugar. Melt the butter and add to the wet mix with 1/2 cup milk. Add vanilla, lemon & lime juice and stir. Combine the wet with the dry mix. Don't over mix, just enough until they are combined.

Divide the batter evenly to make 12 muffins. Bake for 15 minutes. Let it rest for 10 minutes before serving.

Banana Bread is good for you

I make banana bread regularly and often look at recipes to explore different ways to kick it up. One thing I don't like about most recipes is they use 1-1.5 cups of sugar, which is way too much. My recipe uses a lot less sugar. Instead I use more nuts, salt and vanilla to give it flavor.

1.5 cups all purpose flour
1 cup chopped walnuts
1/4-1/3 cup sugar
1.5 tsp baking powder
2 tsp baking soda
1 tsp salt
2 eggs
1.5 tsp vanilla
1 tsp cinnamon (optional)
2 large ripe bananas
1/2 cup butter (1 stick)
1/2 cup milk

Preheat the oven 350 degrees.

Mash the bananas with 1/4 cup sugar. Once it's mixed, add the egg, vanilla, melted butter and milk.

In a separate bowl, combine flour, walnuts, baking powder, baking soda, cinnamon, and salt. Mix the dry ingredients a little. Add the wet to the dry and fold until it's mixed. Don't over mix. Grease a loaf pan with some oil.

Pour the dough into the pan and bake for 55-60 minutes. Once it's done, let it cool for 10-15min before serving it.