Untested - Curried Chicken in Coconut and Pumpkin Sauce

1 tablespoon olive oil
1/2 medium onion
1 green hot banana pepper
1 1/2 garlic cloves
1 Tbsp minced fresh ginger
1/2 cup pureed pumpkin (or substitute with an equal amount of cooked, pureed sweet potato)
3/4 to 1 Tbsp Thai red curry paste (depending on your heat tolerance)
1 cup coconut milk
1 3/4 tsps brown sugar, packed
1/2 tsp salt
3/4 lb boneless skinless chicken breast, cut into large cubes
1 1/2 Tbsps sour cream

1. In a food processor, pulse onion, peppers, ginger and garlic to make a smooth paste.
2. Heat oil in a large skillet over medium heat. Add onion paste and cook for 2-3 minutes. 
3. Add pumpkin puree and curry paste and mash into the onion paste. Cook until aromatic, another 2-3 minutes. 
4. Add sugar, salt and coconut milk, stirring, and bring to a slow simmer. Simmer until slightly thicker, about 4-5 minutes. 
5. Add chicken and cook another 10 minutes. Stir in the sour cream so that it is completely incorporated into the sauce and simmer 2 more minutes. Remove from heat.
6. Serve with a rice pilaf.

Untested - Moroccan Inspired Pumpkin Soup

From a recipe by Nada Saleh. I don't know where it came from.

2 ¼ lbs peeled sweet squash, seeded and cut into chunks
8 oz sweet potatoes, cut into chunks
5 cups water
1 onion, halved
1 cinnamon stick
2 large garlic cloves
2 tsps salt, or to taste
3 Tblsps olive oil
1 cup chickpeas
1/2 cup fresh or frozen fava/broad beans, skinned
1 tsp turmeric
A pinch of black pepper
4-5 Tblsps plain Greek style yogurt
A large handful or finely chopped parsley or mint

1. In a soup pot, add the water and bring to a boil together with the squash, sweet potato, onion, cinnamon, garlic, salt, and ½ tsp oil. Reduce the heat to a rapid simmer for 10-15 minutes, or until the veg are tender.
2. Remove and discard the cinnamon stick. Transfer the mixture to a blender or a food processor, or use an immersion blender, and blend until smooth (yet again, and more traditional, press through a strainer). Pour the soup back into the pot and add the chickpeas and the fava beans. Simmer over medium-low heat.
3. In a small bowl, combine 1½ Tblsps of remaining oil, the turmeric, pepper and yogurt. Stir until smooth. Stir this into the squash mixture and mix well; simmer an additional 5-7 minutes, stirring occasionally.
4. Meanwhile, add 1/2 Tbsp of olive oil to a small skillet and saute the parsley for a few seconds. (If using mint, do not saute, just add the hot oil to the mint.)
5. Serve hot, topped with the parsley or mint, and eat with crusty bread.

Quick Carrot Soup - Published

http://www.foodnetwork.com/recipes/ginger-carrot-soup-recipe.html?oc=linkback

1 -  No alterations needed for this one. I can't claim it as my own, but I sure can keep making it, if it keeps coming out delicious.
2 - Quote "Sunshiny buttery goodness".

2 tablespoons butter
2 onions, peeled and chopped
6 cups chicken broth
1.5 lbs carrots, sliced
2 tablespoons grated fresh ginger
1 cup heavy cream
2 tsps salt
1/4 tsp pepper
Sour cream

1. In a soup pot, add butter and onions and cook, stirring often, until onions start to soften. 
2. Add the broth, carrots, and ginger. Cover and bring to a boil, then simmer until the carrots are well on to tender.
3. In a blender or with an immersion blender, puree until smooth. 
4. Return to the pot and stir in the cream. Add the salt and pepper and reheat until quite hot. The heat will counterbalance the dollop of sour cream added as the finishing touch. 

Test 3 - Quick curried eggplant

http://www.spiciefoodie.com/2012/08/24/indian-eggplant-curry-and-10-useless-facts/

This is a winner. Make sure the eggplant is well cooked.
3 - This continues to be delicious.

2 large eggplants, peeled, diced into 1/4 x 1/2 inch pieces
2 large tomatoes, diced
1 large onion, finely chopped
2 garlic cloves, minced
fresh ginger 1.5 inch piece, finely chopped
1 tsp ground turmeric
1 tsp cumin
¼ tsp mustard seeds
1 tsp salt
1 Tbsp Garam Masala
fresh chilli or chilli powder- to your taste
2 Tbsps mustard or grapeseed oil

1. Place the eggplant into a collander and sprinkle with a healthy dose of salt - about 1-2 tsps, and toss to make sure the salt is well distributed. I use plates to stack on top to help start pressing the liquid out of the eggplant. After about 20 minutes, remove the plates and grab handfuls of eggplant and squeeze as hard as you can to get as much liquid out as possible, and set aside.
2. Heat the oil in a large pan and cook the onion, chilli and ginger, until the onion has softened.
3.  Next add all of the spices and cook for 3 minutes, stirring often to prevent burning. 
4. Next, add the tomatoes and the eggplant. Mix well so that the eggplant has been well coated with the spices.
5. Cover and simmer at a medium-low heat until the eggplant has cooked all the way through, is soft and the liquid has evaporated leaving a thick mixture. Adjust the seasoning and serve.

Huge Apple Pie - PUBLISHED

http://thenoshery.com/deep-dish-spiced-caramel-apple-pie/
http://www.culinate.com/books/collections/all_books/unforgettable_desserts/deep-dish_sour_creamapple_pie_with_lemon-cardamom_streusel_
1 - very good, but too lemony to get any other flavours. Will adjust to try without the lemon peel.
2 - I've removed all trace of lemon, and I'm happy with the results. The infused cream is delicious, and cooking the apple a bit is excellent to get the right consistency for the pie. It reduces the volume of apple, but the custard fills out the pie when it cooks.
3 - Made 3 times, and the 3rd time was for Ben's 50th. Time to publish!

For the crust

1½ cups flour
2 tablespoons sugar
¼ teaspoon salt
3/4 cup butter, cut into ½-inch pieces, frozen
½ cup cheddar, grated
1 egg yolk
4 tablespoons (about) ice water

NOTE: The pastry needs time to cool in the refrigerator not once, but twice, for about 15 minutes each time, and then at least another 15 minutes.

1. Put the flour, salt, and sugar in a large bowl. Add the butter pieces and pinch with your fingers to create a crumb texture (it's like playing in sand).
2. Mix in the grated cheddar.
3. Make a well in the middle, and pour in the egg yolk and water. Quickly work into the flour to create dough. Do not over-mix. The bits of butter are what help the crust become crisp and flaky, so don't break up the chunks of butter into tiny bits - pea sized and no smaller is best.
4. Pat into a thick disk, wrap in plastic, and refrigerate 15 minutes.
5. Roll out the dough, line the pie dish, and chill at least another 15 minutes or until you need it. These two chilling times are important, because it hardens the little bits of butter in the dough so that it creates minuscule pockets in the crust for that flaking effect.

For the filling

9 cups (2-3lbs when peeled and sliced) apples (about 10 or 11 apples)
2/3 cup sugar
6 Tbsp. flour
2 large eggs, at room temperature
2 cups heavy cream
1 star anise
1-inch piece fresh ginger, peeled and chopped
4 whole cloves
2 cinnamon sticks
⅛ teaspoon ground nutmeg
1 tsp. finely grated lemon zest
1 tsp. vanilla extract

1. Position the oven rack in the bottom third of the oven (to make sure the bottom crust bakes) and preheat to 400°F.
2. Combine the cream, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let this steep for at least 20 minutes. Strain the mixture into a bowl and allow it to cool.
3. Combine the apple and sugar in a large pan and cook until the apple starts to soften. Remove from heat, add the flour, toss to coat and set aside.
4. Whisk the eggs. When the cream is cool enough, whisk in the eggs and the vanilla.
5. Fold the egg and cream mixture into the apples, being careful not to break up the apple pieces any further.
6. Take the crust out of the refrigerator and pour the apple mixture in. Pop in the oven and bake for 15 minutes.
7. Meanwhile, combine all the streusel ingredients until well blended:

For the streusel 

1 cup flour
½ cup butter, melted
½ cup firmly packed light brown sugar
½ tsp. ground cinnamon (TO TRY - cardamom. The Cardamom might be too powerful a flavour.)
1 tsp. finely grated lemon zest

1. Once the pie has baked for 15 minutes, remove it from the oven and turn the heat down to 375°F. Squeeze the streusel between your fingers and palms to create clumps ranging in size from small to large grapes and scatter all over the top of the pie. There is a lot of streusel; use it all, gently mounding it in the center.
2. Return the pie to the oven and bake for another 15 minutes. 
3. Turn the heat down to 350°F and continue baking for an additional 20 to 30 minutes, or until the streusel is evenly browned and the pie feels firm when the top is gently prodded. If you can see any filling bubbling around the edges, that is a good sign of doneness, but most likely it will be completely covered with streusel.
4. Remove the pie from the oven and allow the filling to thicken and set. Feel the bottom of the pan to make sure there is no more warmth. Serve at room temperature - THIS IS IMPORTANT! Oddly, this is a pie that is best when cool, not hot.

Test 2 - Thanksgiving Roast Turkey

1 - With so many herbs in their full goodness in our gardens, I couldn't resist using loads of it to flavour the turkey. Erica found the information for brining the turkey, which contributed to its moist perfection. It turned out to be a perfectly browned, beautiful bird.
2 - I made it again, happily with Erica and Chad at their new place, and in spite of doubts, it work beautifully again. Three notable differences - Erica's mom made stuffing which I put in the bird; it did not cook fully, and had to be baked in the oven to finish - don't know what to do about this. I've added information for the timing - we put it in way too early and it was ready by mid-afternoon for an evening meal! I ended up turning down the temperature to 170F figuring since that was the internal temperature needed - I covered the whole thing with foil to keep it moist while we waited. Finally, the breast seemed to be browning too quickly, so I made a triangle of foil and shielded the breast that way.

1 16lb turkey
Salt (1 cup per gallon of water, about 26 cups)
4 onions
8 carrots
3 bunches parsley
3-4 bunches rosemary
3-4 bunches thyme
3-4 bunches sage
1 bunch tarragon
6 springs lavender
1/4 cup Olive oil or melted butter
Salt and pepper
1 cup white wine
1 cup broth (any kind)

1. The day before cooking the bird, heat water in a soup pot on the stove top and dissolve the salt completely to create the start for the brine. Pour this into a large stock pot, sink or other container that can hold your turkey, and add water enough to cool the mixture. Lay the turkey breast-side down in the container, and fill enough to completely cover the carcass. You'll likely have to shift the bird around to remove any air trapped in the cavity so that it doesn't float too much. Tuck in 1 bunch each of the Rosemary, Thyme and Sage. Cover and keep in the refrigerator until the next day when you're ready to finish preparing it to roast.
2. Figure on 15 minutes of baking time per lb. 
3. Cut 2 onions into quarters, 2 onions into slices, and all the carrots into coarse rounds. These will be used as aromatics and are not intended to be eaten, although you can certainly do so if you wish.
4. Set the oven rack at a level so that the bird is in the middle of the oven (this means the center of the bird corresponds roughly to the center of the oven). Heat the oven to 450F. 
5. In the bottom of your roasting pan, lay the onion rounds flat, first taking them apart to have an even coverage. Spread two bunches of parsley and half the lavender over the onions.
6. Take the carcass out of the brine being careful to drain the cavity of fluid and set it in the roasting pan, on top of the aromatics, breast-side up. Pull out the herbs from the brine and add to the rest to stuff in the bird.
7. Slather the carcass with the oil (no need to get the underside. The oil/butter adds flavour but is primarily to get the skin to brown and crisp). Alternating handfuls of onion, carrot, and herbs, stuff the cavity. (If you also want to stuff the neck cavity, obtain a bit more of each herb and add an extra onion and carrot).
8. Sprinkle the carcass with salt and pepper.
9. Roast at this temperature for 30 minutes. DO NOT OPEN THE OVEN DOOR - basting is a myth. Each time you open the oven door you release heat and steam, slowing down the roasting process and contributing to the drying of the bird. Basting contributes to the crisping of the skin by adding oil and flavouring. If you slathered the carcass before putting it in the oven, this is redundant.
10. Reduce the temperature to 325F and roast for an additional 2 3/4 hours (15 minutes per lb subtracting the 30 minutes already elapsed). Test the donneness of the bird with a heat thermometer inserted in the thick part of the thigh (not the leg). Continue roasting for 10-15 minute periods until the meat thermometer reads 165F and the fluid comes out clear when you remove the thermometer.
11. Take the bird out of the oven and allow it to rest for at least 10 minutes before you carve it. This should give you enough time to make the:

GRAVY
Roasting juices
1 Tbsp per cup of roasting juices of thickening starch such as arrowroot powder, corn starch or flour
1-2 tsp brown sugar

1. Drain the roasting juices through a fine mesh colander and into a soup pot that will contain the liquid.
2. Place over medium heat.
3. In a small bowl, dissolve the starch, and add to the hot liquid. 
4. Add the sugar, to taste - the roasting juices may be too salty because of the brined turkey. It will balance the saltiness and add a gloss to your gravy.
5. Stir until the sauce thickens.

Pouding Chômeur - PUBLISHED

A traditional French-Canadian recipe that is very common in Quebec. A syrupy "pudding" with a cakey topping. 

CAKE
1 1/2 cup flour
1 tsp baking powder
1/4 cup butter
2/3 cup sugar
1 egg
1 tsp vanilla
1/2 cup milk

MAPLE SAUCE
1 cup maple Syrup
1 cup brown sugar
1 cup water, boiling
1/4 cup butter

1. Combine the flour and the baking powder. Set aside.
2. In a bowl, cream the butter. Slowly add the sugar until you achieve a smooth consistency.
3. Slowly add the liquid ingredients while alternating with the flour mixture. Beat until well combined.
4. Grease a 9x13 baking dish. Pour in the batter and set aside.
5. Preheat the oven to 350°F.
6. In a pan, mix all the maple sauce ingredients and boil for a less then a minute.
7. Pour the sauce over the batter. DO NOT mix.
8. Cook for 45 minutes.

Test 1 - Pumpkin and Chicken Chowder

http://www.countryliving.com/food-drinks/recipes/a1312/pumpkin-chicken-chowder-3417/

We have pumpkins! Lots of pumpkins! Being such a seasonal vegetable, it seemed appropriate to find recipes other than pumpkin pie to use up this abundant food. This soup is mild and sweet, a lovely autumn treat.

2 red bell peppers
2 jalapeño peppers
2 tbsp. olive oil
1 lb. boneless, skinless chicken breasts, in 1/4 inch cubes
2 leeks, diced
2.5 to 3 lbs pumpkin, roughly cubed
2 tbsp. all-purpose flour
1 1/2 tsp. ground cumin
3/4 tsp. chili powder
1 tsp. salt
½ tsp. fresh ground pepper
1 ear corn, kernels removed
3 - 4 cups chicken broth
1 tbsp. fresh oregano leaves
½ cup sour cream

Make Ahead

1. Preheat the oven to broil and set the rack in the highest position, next to the broiler element. Cut the peppers and jalapeños in half, scoop out the seeds and inner membranes, and place on a baking sheet.
2. Put under the broiler until the skins blister and blacken, about 5 minutes. Place all of the charred peppers in a plastic bag and put any peppers that have not charred back under the broiler until they're all blistered and blacked.
3. Seal the plastic bag to retain the heat and moisture for about 10 minutes. At the end of 10 minutes, the skins should come off very easily. Also remove the stems.
4. Cut the peppers into 1/4 inch pieces and set aside.

To Make the Soup

1. Heat the oil in a large soup pot over medium-high heat. Add the chicken pieces in batches so they get a chance to brown. Remove the chicken and set aside.
2. Add the leeks and pumpkin and sauté for about 5 minutes.
3. Add the flour, cumin, chili powder, salt, and pepper and cook for 1 to 2 minutes.
4. Add the corn, peppers, chicken, broth, and oregano and bring the soup to a boil.
5. Reduce the heat and simmer for about 30 minutes.
6. With a wooden spoon, break up the pieces of pumpkin into smallish chunks.
7. Garnish with a tablespoon of sour cream and serve hot.

Untested - Curried Pumpkin and Peas

http://www.countryliving.com/food-drinks/recipes/a2994/curried-pumpkin-peas-recipe/

Testing - Curried Roasted Pumpkin and Peanut Soup

To Frankenstein the following:

http://www.countryliving.com/food-drinks/recipes/a4117/harvest-pumpkin-soup-recipe-clv1112/
http://www.countryliving.com/food-drinks/recipes/a14859/roasted-pumpkin-soup-mushrooms-chives/
http://www.countryliving.com/food-drinks/recipes/a1161/ginger-pumpkin-soup-3268/

1 - The peanut butter was far too strong and overpowered any pumpkin flavour.
2 - reduced the peanut butter to 1 Tbsp, added 1/2 tsp curry, and formalized the lime

3-4 lbs pumpkin, peeled and cubed
1 Tbsp olive oil
2 tbsp. butter
1 large potato
1 onion
1 leek
2 cloves garlic
2 Tbsps grated ginger
1/4 tsp cayenne
5 cups chicken broth
2 tsps salt
1/4 cup 2 1 Tbsps peanut butter
1 Tbsp Fresh lime juice

1. Heat the oven to 425F.
2. Peel and cube the pumpkin for roasting. 
3. In a large roasting pan, toss the pumpkin with the oil and 1 tsp salt. Roast 45 to 60 minutes, tossing frequently or until tender and just starting to brown.
4. While the pumpkin roasts, heat butter in a soup pot over medium heat. Sauté the onion, leek, potato, ginger and garlic. Cook for a few minutes then cover with a lid. Reduce heat to low, and cook the vegetables for about 20 minutes, stirring once or twice, or until tender. 
5. Mix the cayenne into the aromatics.
6. Add the roasted pumpkin, peanut butter and broth and bring to a boil, then cover, and simmer for 15 to 30 minutes. 
7. Puree the mixture and season with salt and pepper and stir in the lime juice.
8. Serve with lime wedges. This is not an optional condiment, but an important part of the recipe - the lime lightens the dish.