yummers!
Brrrr….today has been a cold, nasty, rainy day here in Atlanta. This is exactly the kind of day that i want to curl up on the couch with the puppies and stare at a blazing fire. It is also the perfect kind of day to make a big batch of home made soup. Something warming and thick, hearty enough to be the main course.
Pulling out my recipes this morning, i decided on the Creamy Spiced Bean and Pumpkin Soup that HK and I both love. It’s perfect for a late October day, the colors in the soup combine the golds and reds and browns and greens that stare at me through the windows. I’d like to share my recipe as part of my “Sharing the love of Food” recipe entry. I’d love for you to share a favorite soup recipe with me.
Creamy Spiced Bean and Pumpkin Soup
1 med. pie pumpkin OR 2 C. canned pumpkin
1 med. onion, 1 red bell pepper, 2-3 chili peppers, 2 garlic cloves, all finely chopped
2 tsp. curry pwd.
1/2 tsp. ground ginger
1/8 tsp. allspice
2 C. chix stock
couple grinds salt and pepper,
1 tsp worcestershire sauce
2-3 C. kidney or pinto beans, drained
2 T. cream sherry, (or more)
roasted pumpkin seeds (for garnish)
Cook pumpkin at 400 30-40 min., or open can. ; D
Sautee onion, peppers, garlic in veg iol til soft. Stir in spices. Remove from heat. put vegs in food processor w/ some of the stock and pumpkin. Puree until creamy. Continue to puree vegs and pumpkin. Turn soup into large saucepan. Add beans and sherry. Heat for at least 30 min. Add pumpkin seeds and a little plain yogurt before serving.
Ham and Cheese in Puff Pastry
Ingredients
nocoupons
1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. (I just set the second piece on the ham and cheese and then cut the slits. I wasn’t that worried about straight edges.)
Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
It is a brainess Ta da dish! Looks and tastes way more complicated than it is.
Basically it is a ham and cheese sandwhich.