Curried Butternut Squash Soup

Ingredients

• 1 butternut squash, cubed
• 1 onion, diced
• 1 carrot, sliced
• 2 cups vegetable broth
• 1/2 cup half and half
• 2 teaspoons curry powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 2 tablespoons brown sugar
• salt
• black pepper

Directions

1. Combine butternut squash, onion, carrot, chicken broth, curry powder, cinnamon, and ground ginger in slow cooker. Cook on high for 4 hours and turn down to low for another 2 hours.
2. Puree soup in a blender. Return mixture to slow cooker and add half and half and brown sugar. Cook on low for another hour.

Curried Sweet Potato and Carrot Soup

Ingredients

• 2 sweet potatoes, cubed
• 1 onion, diced
• 1 carrot, sliced
• 2 cups vegetable broth
• 1/2 cup half and half
• 2 teaspoons curry powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 2 tablespoons brown sugar
• salt
• black pepper

Directions

1. Combine sweet potatoes, onion, carrot, chicken broth, curry powder, cinnamon, and ground ginger in slow cooker. Cook on high for 4 hours and turn down to low for another 2 hours.
2. Puree soup in a blender. Return mixture to slow cooker and add half and half and brown sugar. Cook on low for another hour.

Adapted from Catz in the Kitchen.

Coconut Cashew Curry

• 2 clove of garlic, minced
• 1 onion, diced
• 1 carrot, sliced
• 1 sweet potato, cubed
• 1 red bell pepper, sliced
• 1 cup cashews
• 4 servings rice
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• 1 can coconut milk
• 4 mild Golden Curry cubes
• 1 teaspoon curry powder
• 1 teaspoon cumin

Directions

1. Prepare rice according to package directions.
2. Melt butter in a large pot over medium/medium-high heat. Add garlic, onion, carrot, sweet potato, and bell pepper and coat with 2 tablespoons of flour. Add chicken broth and bring to a boil.
3. Add coconut milk and simmer for 5 to 10 minutes.
4. Add four bricks of curry sauce mix to the mixture. Stir until bricks have melted into sauce mixture. Add curry powder and cumin.
5. Allow curry to simmer until thickened.
6. Serve over cooked rice and enjoy!

Corn Chowder

Ingredients

• 1 + 1/2 cups milk
• 1 can cream-style corn
• 1 can condensed cream of mushroom soup
• 1 cup frozen corn
• 1 potato, cubed
• 1 onion, diced
• 1 tablespoon butter
• 1 teaspoon dried parsley
• salt
• black pepper

Directions

1. Combine all ingredients in a slow cooker. Season with salt and black pepper to taste. Cook on low heat for 6 hours

Cornish Pasty

Note: This is a very untraditional Cornish pasty recipe!

Ingredients

• 1 onion, chopped
• 1 potato, cubed
• 1 rutabega, cubed
• 1 tablespoon olive oil
• Pillsbury crescents (2 tubes)
• salt
• black pepper

Directions

1. Preheat oven to 425 °F.
2. Combine chopped vegetables in a large roasting pan. Season with salt and black pepper to taste and coat with olive oil. Roast for 40 minutes.
3. Lower oven temperature to 350 °F.
4. Grease a cookie sheet. Unroll 1 tube of Pillsbury crescents and cut into 4 rectangles. Top pastry dough with roasted vegetables.
5. Unroll the second tube of Pillsbury crescents and cut into 4 rectangles. Place the rectangles on top of the vegetables and press the sides of the dough together.
6. Bake for 15 minutes.