Making

My knitting mojo hasn't quite returned since the holidays and I'm finding it difficult to finish up the socks. But I'm having no problem baking and cooking new things. I have a lot of pumpkin in my cupboard so I went in search for a new recipe.

I found this one. I didn't put the nuts or raisins in ( although I think those two items would be a nice addition) but did add chocolate chips. This recipe makes a lot, so I made twenty-four mini muffins and froze six mega muffins for later use.

I

Soup seems to be on my mind this past month. I recently checked out a Moosewood cookbook from the library. Ryan loves cheddar soup so I was looking for a semi-healthy version. This seemed to fit the bill. He ate it right up without ever knowing it was filled with all these veggies. One piece of advice that I would give, is to at least double the recipe. It says it makes four to six servings, but I have a sneaking suspicion that it's serving in cups.

enjoy!

Golden Cheddar Cheese Soup

from The Moosewood Restaurant Cooks at Home

1 c. chopped onions

2 tbls. vegetable oil

2 medium potatoes, thinly sliced

1 medium carrot, thinly sliced

1 medium yellow summer squash, thinly sliced

1/2 teaspoon ground black pepper

pinch of turmeric

2 cups vegetable stock or water

1 cup buttermilk or milk

1 cup grated sharp cheddar cheese

salt to taste

:::::::

minced fresh scallions. chives, or parsley

Saute the onions in the oil for about 5 minutes or until the onions begin to soften. Stir in the potatoes, carrots, squash, black pepper, and turmeric. Add the stock or water and simmer for 15-20 minutes until the vegetables are soft. Stir in the buttermilk or mild and the cheese. Puree the soup in a blender or food processor. Gently reheat. Add salt to taste and serve topped with minced scallions, chives or parsley.