Posted in Food, Menu Planning, New Food, Recipe

Pumpkin Soup with Chili and Ginger

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While I’m staying home with BabyGirl, there is a lot of opportunity to watch daytime television.  There’s an unbelievable amount of talk shows on that follow a similar format.  The Talk, The View, The Chew, The Real

I was watching Clinton Kelly (of What Not To Wear fame) on The Chew when he demonstrated a Roasted Curried Pumpkin Soup that I thought sounded scrumptious.  I happened to have everything that it was calling for and happily headed into the kitchen to cobble it together. 
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Strawberry Rhubarb Pie

For the crust:
2 cups flour (not packed)
1/2 cup oil (canola or vegetable oil)
1/4 cup milk

Mix flour and oil together with a fork, then add milk and mix. Dough should hold its shape.  Roll half out between two sheets of wax paper, this forms the bottom crust. Carefully remove the top sheet of wax paper (can use a butter knife to coax it). Put your pie tin on top of the crust then slip your hand under the bottom sheet of wax paper and turn the whole thing over. Now you can coax the wax paper off the top and the crust should be in the tin.

For the filling:
2 cups strawberries cut into bite sized pieces
2 cups rhubarb cut into bite sized pieces
2 cups sugar

Combine all ingredients in a bowl and toss/mix together, then pour into the prepared crust.  Add 3-4 rounded tablespoons sprinkled on top, to absorb some of the juice as it bakes.

Follow the directions above to roll out the second crust. This time, though, take of the top later of wax paper, then carefully flip/place the crust over the pie. Remove the last bit of wax paper, then press the edges of the crusts together.

Cut slits for vents, then bake at 350°F for about an hour.

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Soup-y pie is still pie…

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