Smoth curry broccoli soup

1 potato pealed and cubed
2 onions chopped
4 cups broccoli chopped ( cut of bottem stem but use the rest)
4 cloves garlic chopped
1 Tbs cummin
1 Tbs curry powder
2 carrots or parsnips chopped
1 Tbs soy sauce
3 cups veggie stalk
2 cups milk, soy milk ,or cream
salt and fresh ground pepper to taist

-saute onions, carrots and garlic till onions are translucent 7-10 minnits on low to medium heat
-add in cummin and curry powder and soy sauce
-mix in 3 cups of your veggie stalk
- add in pottato and broccoli
-simmer for 25 minnits with lid on
-after 25 minnits everything will be soft and ready to go throught the food prossesor
-return back to pot on low heat
- add in 2 cups milk
- heat for 10 minnits making sure the flame is low as to not curdle the milk
-season with salt and pepper to your liking

The potato adds a nice thickness to the soup but if you find you like it with more consistancy you can add a couple table spoons of rough or another pottato and if you use cream that will make it verry rich and thick- you can add some aseago cheese as well-idealy this is a really heathy soup and i make it wouthout the potato in the summer and use soy milk and eat it cold with a wedge of lemmon squeezed in it to give it a bit of a kick-- i have made this soup probibly 200 times and i love it!

Spicey Asain Veggies

For the sauce:
2 red chilly pepers minced (seeds out)
3Tbs. soy sause
3Tbs vegitarian oister sauce
2 Tbs hioson or peanut butter
1Tbs rice wine vinigar
2 Tbs sweet chili sauce
1 cup water
1 Tbs seasame oil
3 Tbs corn starch

Mix this all together and set aside

4 cloves garlic chopped
1 cup mushrooms quarterd ( any mushroom will work- choose your favorite-)
1 large onion chopped
1 carrot pealed and sliced very thinly
1 red peper cubed (about 1/2 inch cubes)
1 eggplant cubed and sauted  (in wok with little of peanut oil for 5 minn set aside)
2 Tbs saesame seeds
1/4 cup cashue halfs
3Tbs peanut oil
1-2 inch fresh ginger pealed and minced
1 cup basil chopped loosly
1/4 cup chives sliced thin


-In wok heat oil on hight heat toss in onion, pepers for 1-2 minnits
-add in mushrooms, garlic,ginger and carrots for 3-4 more minnits tossing and stirring constantly
-add in eggplant for 1 minnit
-wisk sauce making sure all the corn starch is mixed in pour into wok
- when sauce thickens turn of heat
-stir in cashues and basil


Now searve over brown rice or noodles, garnish generasly with seasame seeds and chives.

* you can add just about anything to this: tofu, summer squash, zuchini, string beans, and event a splash of coconut milk works delicously!  eat with chop sticks and enjoy! Once you get the hang of this its really quick to fix up, and is good for a cleaning out of your fridge!
                -Love Kimberly

Creamy dreamy Mushroom asparagus Soup

1 pack baby portabella mushrooms
1 bunch asparagus
1 large onion
3 cloves garlic
1 table spoon rosemarry
3 cups veggy stalk
2 tbls olive oil
3 Tbles butter
3 Tbles flower
2 cups skim milk ( use cream if you like)
1/2 cooking sherry or white wine
salt and peper to taist


-heat olive oil in a large pot
-add in chopped onion and garlc start sauteing (you will add other vegies as you go)
-take asparagus cut of touph bottom part and toss in trash
- chop of nice tip and put aside, take the middles you have left and dice up and put in with the now sauted onion and galic continueing to stir
-slice up muchrooms any which way you like add all to other cooking veggies except 3/4th of a cup-put this aside
-add in your wine and let it cook down
-add in your rosemary
- when everything is cooked add 2 cups stalk, cover and simmer 20 minnits
- now take a small pan and melt all your butter on medium heat
- add in all your flower and mix a lot untill combined
-add in last cup of stalk stirring like crazzy
- add to simmering soup and mix well
- now put all the soup throught your food processor
-return back to pot
- now saute mushrooms and add to soup
-blanch left over asparagus tips in boiling water for 1 minnit and then into ice water for 5 minnints, then add to soup
-add in 2 cups of milk and turn the flaim on low for 20 minnits making sure not to biol as the milk will curdle
- surve with sprinkled aseago cheese and chives on top

 this is soooo good and filling- i made it with potato pancakes the other night and had to switch into event larger jammy pants after!

Pizza Pizza

6 sheets phylo dough
1/2 tomato or pesto saice
3 cloves garlic
1-2 cups mozz cheese
1/4 cup fresh parm cheese
1 chopped onion
1 medium thinly sliced zuchini
1/2 loosly chopped basil

-On a pan layer your phylo dough with olive oil till all the dough is stacked.
- put on your sause all the way to the edges.
-put on your garlic and basil
-put on your cheese
-lay down your zuchini in a layer not over lapping
-toss your onions on top of that
-finish with your Parmasion on top
- i put lots of dried oregano on top after it comes out of the over if you like
-cook at 400 degrees for 15 minnits
-check after ten as every oven is different and everyone has an idea of how crispy they like there're pizza
-cut into pieces and searve imediatly