The Superbowl will be here soon and we’re gathering our Game Day recipes now. Sheila makes a great chickpea dip – lots of flavor and easy to put together, so we thought we’d add it to the munchies table this year. You know, the table where people graze all afternoon and evening in between the chili and pizza and sandwich snacks. Nobody ever died eating it, so we figure it’s a keeper. 😉
Thanksgiving is coming! Thanksgiving is coming! Yay! Sheila and I were at the store earlier and picked up a few odds and ends – mostly the salad fixings, since the guests will be bringing some of the side dishes. I stocked up on the canned pumpkin. I can never get enough pumpkin, so I am making pumpkin soup to go with my sandwiches both before and after Turkey Day. 🙂
This is a super easy recipe. No chopping! I use the pumpkin can to measure the milk, and all the ingredients go straight into the pot. Minimal cleanup and it’s ready in 15 minutes. Sheila says she likes the soup, but I have a sneaking suspicion that she likes the fact that all she has to do is show up to the lunch table and enjoy. 🙂
It’s that season when all things pumpkin are the rage. Maybe it’s the hundreds of pumpkins calling to us at the stores/farmer’s markets or maybe it’s the crisp Fall air, but nature’s advertising compels me to try a new pumpkin recipe every year.
Sheila is right there with me and the challenge is not to come up with something new, but how to rein in our enthusiasm and just pick one to share.
We looked at the Kerrian recipe list and realized that there are no smoothies on it anywhere.
So, for your sipping pleasure, here is the Kerrian Pumpkin Smoothie. And, in keeping with our kitchen’s body-free policy, no people were harmed in the making of this great drink. Promise. 😉