Pumpkin and Black Bean Curry

If you like curry you will like this recipe.  It's really healthy and my kids actually all ate it.  I thought it would be good to add meat to it next time.










1 onion, chopped
3 cups vegetable stock
1 (14oz) can diced tomatoes in juice
1 (15oz) can black beans, drained
2 (15oz) cans pumpkin puree
1 cup cream
1 Tb curry powder
1 1/2 tsp cumin
1/8-1/4 tsp cayenne pepper
 -1/4 is all my kids could stand
20 blades of fresh chives, chopped

• Saute onion in some oil for about 5 minutes.  Add broth, tomatoes, beans, and pumpkin.  Stir and bring soup to a boil.
• Reduce heat to low and stir in cream, curry, cumin, cayenne, and salt to taste.
• Simmer 5 minutes, garnish with chives and serve over rice.

End of Summer Vegetable Bake

My favorite vegetable dish...ever.






1 head of cauliflower, broken into florets
1 bunch of broccoli, broken into florets
1 Tb butter
1 onion, chopped
2 garlic cloves, minced
2 medium tomatoes, chopped
3/4 tsp dried basil
3/4 tsp dried oregano
3/4 tsp salt
1/4 tsp pepper
1/4 tsp hot pepper sauce
4 eggs
1/3 cup half and half
1/4 cup shredded Parmesan cheese
1 1/2 cups Swiss cheese, divided

• Cook cauliflower and broccoli in a small amount of water until crisp-tender (8-10 min.)  Drain.
• In large skillet, saute onion and garlic in butter until tender.  Stir in tomatoes, seasonings, cauliflower and broccoli.  Cook, uncovered until heated through (about 4 min.) stirring occasionally.  Remove from heat.
• In a large bowl, beat eggs and half and half.  Stir in 1 cup of Swiss cheese, Parmesan cheese and vegetable mixture.
• Transfer to a greased 2 qt. baking dish.  Sprinkle with remaining Swiss cheese and bake uncovered at 375 degrees for 25-30 minutes.

Bruschetta

1-2 large tomatoes, chopped

1 large clove garlic

1 Tb fresh basil

1 Tb fresh oregano

1 Tb olive oil

1 Tb red wine vinegar

2/3 cup grated Parmesan cheese

Fresh ground pepper to taste

Mix all ingredients in a bowl and serve over toasted french bread.