Indian Roasted Pumpkin Soup (kandis)

2 cups chopped pumpkin
4 shallots
2 chopped carrots
1 granny smith apple--peeled and sliced
1 chopped medium onion
4 cloves garlic
2 T olive oil
1/2 tsp ground coriander
1/2 tsp groun cumin
1/2 tsp turmeric
2 cups vegetable broth
1/2 cup coconut milk

1. heat oven to 425. On cookie sheet combine pumpkin, shallots, carrots, apple, onion, garlic, olive oil, coriander,cumin, and turmeric. Toss to coat and spread in single layer. Roast 30 minutes or until tender.
2. Transfer mix to blender. Add broth and coconut milk. Blend until smooth--add salt and pepper to taste. Makes 5 cups.

My variations: I used canned pumpkin and just added it to the blender at the end (although I will be using this recipe next year on our pumpkin carving night!). I also used more coconut milk and chicken broth because I didn't have veggie broth. If you like Indian flare--this dish is for you! (the spices aren't too pricey--so go for it!)

Fettuccine with Mushroom Sauce (Kandis)

Original Recipe from Sandra Lee:

2 pckgs. refrigerated Buitoni fetuccine
3 T olive oil
2 pckgs. (8 oz) sliced mushrooms
1 cup chopped onion
1 1/2 cups beef broth
1/3 cup dry sherry
1/4 cup balsamic vinegar
1 packet (1/5 oz) beef stew seasoning
1 can (14.5 oz) diced tomatoes with garlic and onion--drained
fresh, chopped parsely

1. cook pasta according to package directions--keep warm
2. heat olive oil over medium heat in large skillet. Add mushrooms and onions and stir for 7-8 minutes.
3. Create a well in center of mushroom mixture. Add beef broth, sherry, vinegar... stirn in beef stew seasoning until dissolved. Add drained tomatoes. Bring to boil, reduce heat and simmer 5-8 minutes.
4. Garnish with parsely and serve hot over cooked pasta...
My variations: substituted more beef broth for wine and just used plain diced tomatoes. I also used whole wheat fettuccine instead of the Buitoni. Served with ciabatta bread dipped in oil/basalmic vinegar. For kids I just left off the mushrooms--they loved the sauce...