1 1/4 cup flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. each of cinnamon, ginger, and salt
1 cup milk
6 Tbsp. pumpkin puree
2 Tbsp. melted butter
Sift together the flour, sugar, baking powder and spices. In a seperate bowl, mix the milk, pumpkin, butter and egg. Fold together and cook on a greased griddle over medium-to-medium-high heat. Use about 1/4 cup batter for each pancake.
3 chicken breasts (sprinkle with season salt)
1 pt. sour cream
1 c mayo (less if you want, Best Foods w/ green lid, less cal)
1/2-1 TBS curry
1 can cream of chicken
Optional: (makes it alot better)
cut carrots and potato.
Spread sauce on bottom of pan, then cover chicken. 350 for 1 hour.
I cook this in a crockpot for a few hours with the sauce in, tasted great. Add potatoes and carrots later so they aren't too soft. You can add as much curry as you like, just taste as you go. The potatoes and carrots really made this great.
3 c. vegetable broth
5 or 6 c. tomatoes, halved or quartered
1 large-ish carrot
1 or 2 jalapeño peppers (can omit if you're not into spicy stuff)
1 large-ish zucchini
2 T. butter
3/4 c. chopped onion
2 T. flour
thyme, salt, or any other spice you want
grated cheese, if desired
1. Bring the broth to a boil. Add the tomatoes, carrots, and zucchini--everything should be cut up, but it doesn't need to be small, just smaller to fit. Cover and simmer 15 to 20 minutes, until vegetables are softened. Add the jalapeños in toward the end so they cook just a little bit. Add thyme or whatever spice you like (I bet cilantro or basil would be good). Set aside.
2. (For this next step I just put my broth and veggies in a blender to get them out of the way and use the same pot.) In a saucepan melt the butter over medium heat. Add the onions, cook until softened. Stir in the flour until absorbed.
3. Blend the broth, veggies, and flour/onion mixture all together. You can do it in 2 batches if needed. Return to the pot and salt to taste. Then add cheese if desired and serve!