Pumpkin Chowder

This is a family favourite. I always puree my own pumpkins but I'm sure it would be great with canned as well. My girls love the funky orange colour and they happily eat up all the delicious veggies in the soup without a complaint. 

4 cups peeled, cubed potatoes

1 cup sliced carrots

½ cup chopped celery

½ cup finely chopped onion

2 tbsp finely chopped green pepper

2 cups chicken broth

¼ cup butter or margarine

1/3 cup water

3 tbsp flour

1 ½ cups pumpkin puree (or 1 14oz can)

1 ½ tsp salt

1/8 tsp pepper

1-2 tsp parsley flakes

1 tsp sugar

2 cups water

1 cup milk

grated Cheddar cheese

In a large soup pot, combine potatoes, carrots, celery, onion, green pepper and chicken broth. Bring to a medium boil and let boil for 10 minutes. Add butter.

Mix the 1/3 cup water and flour with a fork to form a smooth paste and add to soup pot. Add pumpkin, salt, pepper, parsley, sugar and the 2 cups of water. Reduce heat and cook on low until veggies are tender (30ish minutes).

Stir in milk and heat until hot. Serve with a garnish of grated cheese.

Mediterranean Rice Packets

4 sheets of aluminum foil (12 by 18 inches each)
Greek seasoning or lemon pepper
1 Roma tomato, thinly sliced
1/2 cup thinly sliced red onion
1/2 small red bell pepper, thinly sliced
1/2 small green bell pepper, thinly sliced
2 tsp grated lemon zest
1 Tbsp freshly squeezed lemon juice
2 Tbsp white grape juice (the original recipe calls for dry white wine... grape juice is an awesome substitute!)
2 Tbsp olive oil
1 1/2 tsp dry oregnao leaves (I suggest using Greek oregano for a more Mediterreanian flavour)
1/2 cup crumbled feta cheese
Fresh chopped parsley, for garnish, if desired
2 cups cooked rice 

Preheat oven to 450 degrees. Place the foil sheets, dull side up, on a countertop. Spray with cooking spray. Divide rice evenly between pieces of foil and sprinkle with lemon pepper or Greek seasoning.

In a small bowl, toss together the tomato, onion, peppers, lemon juice and zest, grape juice, olive oil, oregano and feta cheese. Divide veggie mixture and any juices between foil. 

Seal packages by bringing up the foil sides and double fold the top and ends. Seal packets well, but leave room for heat to circulate inside.

Place packets on a baking sheet and bake in preheated oven for about 15 minutes. Open packets carefully at the table and garnish with parsley if desired.

** Great as a side dish or a main dish. I always double or triple the recipe and store the extra rice packets in the fridge. They rarely last more than a day or two. This is a definite family favourite.

Spaghetti Squash With Sauteed Veggies

1 spaghetti squash, halved lengthwise and seeded
2 Tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
1 ½ cups chopped tomatoes (I like to use fresh, so I blanch them to remove the skins before chopping them)
¾ cup crumbled feta cheese
3 Tbsp sliced black olives
2 Tbsp chopped fresh basil

* Preheat oven to 350 F. Lightly grease a baking sheet.
* Place spaghetti squash cut side down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance, through the skin of the squash. Remove from oven, and set aside to cool.
* Heat oil in a skillet over medium heat. Sauté onion in oil until tender. Add garlic, sauté for 2-3 minutes. Stir in tomatoes and cook until tomatoes are warm
* Use a large spoon or a meat fork to scoop the stringy pulp from the squash and place in a medium bowl. Toss with sauteed vegetables, feta cheese, olives and basil.
Serve warm and prepare to fall in love with spaghetti squash Ü