Thursday, October 30, 2008
GINGERED PUMPKIN SOUP
1 1/2 cups pumpkin, cooked (I used canned)
3 cups chicken broth (I used 3 cups warm water with chicken bullion)
3 tablespoons butter or margarine
1 cup light cream
1 medium onion, diced
1 medium apple, diced
1 teaspoon ground ginger
1/2 teaspoon salt
Melt butter in a heavy saucepan. Sauté onion and apple until tender and broth. Remove from heat and process or blend until smooth. Stir in pumpkin, broth and spices. Return to saucepan and stir in cream. Heat through and serve.
Thursday, October 23, 2008
This dish is similar to something we would order at one of our favorite restaurants, Babins. Of course when I make it at home it is not quite as good because I have to do the cooking myself, but it is also much cheaper.
Instead of putting the sauce over pasta we put it over fish, Mahi Mahi in this case. I grilled the fish on the Foreman Grill for about 10 mins. It turned out great. This recipe made enough for two of us with left overs enough for another meal. At Babin it is often served with baked Sweet Potatoes. Enjoy!
1/2 c. butter
1 garlic clove
8 oz. frozen crab meat or imitation crab
3/4 c. whipping cream
1/2 c. grated Parmesan cheese
1/2 tsp. ground pepper
12 oz. fettuccine, cooked and drained
1 tbsp. chopped fresh parsley
Melt butter in skillet over medium heat. Add garlic and saute until golden. Stir in crab, cream, Parmesan, pepper. Stir until well blended. Pour crab sauce over fettuccine in large bowl and toss well. Sprinkle with fresh parsley and serve immediately. Makes 6 servings.