"I have never felt that anything really mattered but the satisfaction of knowing that you stood for the things in which you believed and had done the very best you could." - Eleanor Roosevelt

Monday, September 27, 2010


I posted these two recipes on Ravelry in response to question number two of the Scavenger Hunt Swap.  I decided that I should share them here as well, because they are just too good not to share with more people.  For my non-knitters and those not participating in this swap, what are your favorite Fall recipes.  Please, share with me, as I am a sucker for cooking in the Fall.

Potato Leek Soup
3 large leeks, cut lengthwise, separate, clean (Use only the white parts and pale green parts) and chop
2 Tbsp butter
2 cups water
2 cups chicken broth (or vegetable broth for vegan option)
2 lbs potatoes, peeled and diced into 1/2” pieces
Dash of Marjoram
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh thyme OR 1/2 teaspoon of dried thyme
Tabasco sauce or other red chili sauce

Cook leaks in butter with salt and pepper in a medium sized sauce pan. Cover pan and cook on low heat for ten minutes. Check often. Do not brown or burn! Add water, broth and potatoes. Bring to a low simmer and cook for twenty minutes. Scoop about half the soup mixture into a blender, puree and return to pan. Add marjoram, parsley and thyme. Add a few dashes of Tabasco sauce or chili sauce (to taste) and some freshly ground pepper.

Banana Pumpkin Bread
2 ripe bananas mashed
2 eggs
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup of honey
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins (Optional)

Preheat oven to 350 degrees F and grease a 9x5 inch loaf pan. In a large bowl, stir together the mashed bananas, eggs, oil, pumpkin puree, honey and sugar. Combine the flour, baking soda, baking powder, salt, pie spice and cinnamon. Stir into the wet mixture until just combined. If adding the raisins, do so now. Pour into pan. Bake for 45 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. Cool the loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

1 comment:

Sweet P said...

I've never had potato leek soup. It sounds yummy.

I love banana bread. I love pumpkin bread. I never thought to combine the two. I'll have to give your recipe a try.