Pumpkin Lentil Soup Recipe
Provided by: Sandi Haas(Mrs. Fisher’s Class)
A simple-to-make soup with a subtle spiciness.
2 Large onions, diced
¼ teaspoons each: marjoram, thyme, black pepper
½ cup dry lentils – do not soak
5 cups chicken broth
16 ounces canned pumpkin
1 dash Tabasco sauce
1 cup half and half cream – no substitutes
Salt to taste
Nutmeg for garnish
1. Melt butter in stock pot over stove.
2. Sauté onions and seasoning, until golden 5-10 minutes, stir in lentils, broth, pumpkin and Tabasco and bring to boil.
3. Reduce heat and cover, simmer one hour, stir occasionally. Remove from heat, set aside to cool & cover.
4. If you want a smooth consistency (I like it lumpy, however) remove ½ mixture and puree in food processor and add back together. Otherwise, now add half & half cream, salt and reheat just to a slight boil (or cream will scald).
5. Garnish with chopped parsley and fresh ground nutmeg.
Apricot Pork Medallions
Provided by: http://www.cooksrecipes.comA simply elegant—but easy—braised dish featuring tender pork and dried apricots. Serve with rice or noodles to soak up the sauce, and a tossed green salad.
2 tablespoons butter, divided use
1/2 cup dried apricots, chopped
2 green onions, sliced
1/4 teaspoon wine vinegar
2 teaspoon brown sugar
Dash hot pepper sauce
1. Cut tenderloin crosswise into 1-inch pieces. Flatten each piece slightly with heel of hand.
2. Heat 1 tablespoon butter in large skillet over medium-high heat. Brown medallions, about 2 minutes on each side. Add remaining ingredients to skillet with remaining tablespoon of butter. Cover and simmer for 3 to 4 minutes.
3. Remove medallions to serving platter, spoon sauce over.
* Serves 4