About Us

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Seattle/Tacoma area, Washington, United States
Thank you for visiting! We are Amanda, Tiffany, Lauren H, Lauren F, Danielle, Lisa, Meagan, Teresa, Emily, Cassie, & Bea. We are a group of women ranging in age from 27-32. 2011 marks the 5th Fall season of us getting together weekly, on Thursdays, to make dinner for eachother, talk about our kids, marriages, jobs, weddings, homes, weekends and so on. We travel as far North as Kirkland and as far South as Graham to visit each week...that's a total of nearly an hour of driving (not counting traffic), so that should show you how dedicated we are to "the cause" of having some girl time each week. A few of us are mothers and have planned our weddings. Our group also includes a dietitian, wine distributor & a few teachers ranging from elementary to high school. We are here to share our favorite recipes, update you on our girl talk each week, answer questions from experience and review products for companies and share our takes on them for the women out there just like us. Please feel free to contact us with topics you'd like us to cover or questions you may have. Our group e-mail is ThursdayGirlsNights@gmail.com Thanks again, The Girls

Tuesday, October 5, 2010

Good Bye Summer & Hello Fall....

Last Thursday 9/30 we said good-bye to summer and hello to fall with pumpkin-ginger-lime soup. This is a recipe from Kathy’s Cappers cooking class. The soup has a little kick to it, which might be due to my poor measuring skills with the cayenne pepper. Try it with some yummy bread on a crisp fall evening!

Pumpkin-Ginger-Lime Soup

1 cans pumpkin puree
3 cans vegetable broth
1 can per nectar (I used apple juice instead- much cheaper!)
1/3 cup creamy peanut butter
2 cloves garlic, finely chopped
2 TBSP grated ginger root
2 TBSP finely chopped green onion
1 TBSP line juice
½ tsp salt
¼ tsp cayenne pepper
Toasted pumpkin seeds (sorry girls this was missing- it was too early for me to have pumpkin seeds!)
Chopped chives

In a sauce pan combine pumpkin puree, broth, and pear nectar. Bring to boil over high heat. Cover, reduce heat to low, and simmer 10 minutes. In a blender or food processor, process 1 cup pumpkin mixture (from sauce pan) with peanut butter until smooth. Return to sauce pan with remaining pumpkin mixture. Add garlic, ginger root, green onion, lime juice, salt and cayenne pepper; cook 10 minutes over medium heat. Divide soup among bowls and garnish with pumpkin seeds and chives. Serve immediately.

Of course no girls’ night would be complete without dessert. While we chatted about everyone’s upcoming weekend and previous vacations (we are pretty busy ladies) we enjoyed a second bottle of wine and some good old fashion Betty Crocker Brownies. No need to post the recipe, just buy the $2 red box at any grocery store! I must say the highlight of the night might have been my 15 minute fight with a wax closure wine bottle. Amanda told us all about her plans for Tiff’s upcoming Birthday / Halloween party while I physically fought this wine bottle with the small knife of a wine opener (meant for the thin foil closure- not crazy red wax cover)!

Already I am craving Emily’s vodka pasta we will be enjoying this week. Can’t wait for our large group will be together again!

One last thought… I would be lying if I didn’t admit that I am nervous for Tiff to ready this and find all the grammatical errors.

Until next time...
~Nelle

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