Food for Gary

It has been a while since I have posted any recipes. Life has been busy, we moved, got a dog, I got a new job. And in the whole hula-baloo, my cooking passed to the wayside. But it is back and hopefully with a vengance.



I had never worked with beets before, but the recipe sounded good and easy enough, so I gave it a shot. Husband loved it. He said he would eat it 4 out of 5 days. Just be careful, this soup stains, so I wouldn’t feed it to children.

Ingredients

5 beets, peeled and cut into small chunks
1 onion, peeled and cut into small chunks
1 clove garlic, minced
4 cups unsweetened apple juice
1/2 tsp salt
1/2 tsp pepper
1 tsp ginger

Combine the first four ingredients in a large pot. Boil for 15 minutes. Puree the mixture. Add in the salt, pepper, and ginger. Serve.

This soup would make an excellent addition to any Thanksgiving dinner. It can even be enjoyed all winter long, as it is a hearty, warming soup. It is probably also one of the easiest soups I have ever made.

Ingredients
1 Tbsp margarine
½-cup onion, chopped
1 clove garlic, minced
¾ tsp curry powder
¼ tsp ginger
¼ tsp cumin
¼ tsp salt
¼ tsp pepper
1 ½-cup chicken or vegetable broth
1 15 oz can pumpkin
1 12 oz can evaporated milk

In a large pan over medium heat melt the margarine. Add the onion and garlic and cook until soft, about 5 minutes. Add in the curry, ginger, cumin, salt, and pepper. Stir to coat the onion with the spices. Stir in the broth and pumpkin and simmer over low heat for 15 minutes. Add in the evaporated milk, stir to combine and puree the mixture. Makes 4-5 servings.