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Recipes I’ve tried lately

by Eric Ginsburg

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Pumpkin curry soup

Melt 2 Tbsp. of butter over medium heat. Stir in 3 Tbsp. of all-purpose flour and 3 Tbsp. of curry powder until smooth and the mixture bubbles some. Whisk in 4 cups of vegetable broth, 30 oz. of pumpkin (two cans at 15 oz. each) and 1′ cups of half-and-half. Then add 2 Tbsp. of soy sauce, 1 Tbsp. of sugar, and some salt and pepper. Bring it to a boil and then remove from heat.

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Chicken salad

Cook 3 cups of coarsely chopped chicken in salted water until tender. Mix 1′ cups diced celery, 1 cup seedless grapes, ‘ cup mayonnaise, 1/3 cup sour cream, 1 tsp. salt and 3 tsp. lemon juice in a bowl and then add chicken. The recipe comes straight from my girlfriend’s grandmother.

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Peanut noodles

Here’s a family favorite. Put 2/3 cup of peanut butter, 3 Tbsp. soy sauce, 2 Tbsp. of minced fresh gingerroot, 4 Tbsp. of lemon juice, 2-3 garlic cloves, 1 tsp. dried hot pepper flakes, ‘ tsp. sugar and a cup of water in the blender. Cook 1 lb. of fusilli pasta and half a small bag of peas. Cover the pasta with the creamy sauce and enjoy!

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Corinne’s pasta

Named for my childhood next-door neighbor, Corrine’s pasta is really just spaghetti with melted cheese and added peas and small pieces of ham as desired. It’s a simple recipe, but it offers variation to pasta with a sauce or simply cheese, two dishes I was quite fond of as a lazy college student.

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Barbeque TVP

I’ve only been able to find textured vegetable protein, a meat substitute, at Deep Roots Market. Sauté half a pepper and a whole small onion (both chopped) in oil for five minutes. Mix together ‘ Tbsp. of chili powder, 4 oz. of tomato sauce, ‘ cup of barbeque sauce, 2 Tbsp. ketchup, 2 tsp. mustard, ‘ cup of TVP, and some salt and pepper in a bowl. Then add it all to the sautéed vegetables and ‘ cup of boiling water and let it simmer for 20 minutes.

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Kale smoothies

This one’s pretty open ended and I just eyeball it. Buy a bushel of kale, chop it and throw some in a blender with a banana (or two). Add some lemon juice, maple syrup or honey, soy or coconut milk and some flaxseed (though it isn’t necessary). I’ve also tried it with yogurt, assorted frozen fruits and some ice.

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Green bean casserole

Combine 2 lbs of French-style green beans (drained) with ‘ cup milk, 1 can cream of mushroom soup, some pepper, and 1.4 oz. of onions. Pour in casserole dish and bake uncovered at 350 degrees for half an hour. Top with another 1.4 oz. onions and bake for 5 more minutes.

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Homemade pizza

If you want to be lazy about this, there is premade pizza dough at Harris Teeter. Let it sit out at temperature briefly before applying oil lightly and stretching it to your pan. For the sauce, I like adding ginger root, garlic and pepper to an 8 oz. can of tomato paste (adding water until it’s the consistency I want). Then I just add some mozzarella cheese, but I’ve also loaded up the top with veggies. Cook at 400 degrees until ready.

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Shrimp quesadillas

The quantities each ingredient really depends on personal preference, so try a few variations until it tastes right. Mash some black beans, add a little cilantro, shredded cheese, diced mango and shrimp. Place the mixture between two flour tortillas and grill until ready. Try dipping them in sour cream.

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Mint julep sweet tea

I haven’t tried this yet, but I’m about to. Combine ‘ cup loosely packed fresh mint leaves, 1 sliced lemon and 2 Tbsp. sugar in a pitcher. Press the mint against the sides with a spoon to release flavor. Stir in 3 cups cold sweet tea and 1 cup bourbon. Serve over crushed ice and garnish with fresh mint sprigs if desired.

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