in sreach of the perfect peanut soup

I had it once in virginia and it was fabulous. Have not found the recipe since. Noting this one- but I'm sure this wasn't it because it was smooth and creamy- no chunks of onion or peppers.... needless to say, have not tried this yet.

From Epicurious:

Healthy bonus Vitamin C from the bell peppers, B6, and potassium from the tomatoes
Servings: Makes 8 servings

1 tbsp canola oil2 medium onions, chopped into big pieces
1 large green bell pepper, cored, seeded, and chopped into big pieces
1 large red bell pepper, cored, seeded, and chopped into big pieces
2 tsp crushed garlic1 can (28 oz) whole tomatoes, each tomato cut into quarters, juice reserved
10 cups (2 1/2 quarts) chicken broth
1/2 tsp coarsely ground black pepper
1/2 tsp red pepper flakes
1/2 cup uncooked brown rice
1/2 cup creamy unsalted peanut butter


In a large soup pot, heat oil over medium-high, then sauté onions, bell peppers, and garlic until the onion and garlic begin to brown, about 5 minutes. Reduce heat to medium, add tomatoes and cook, stirring from time to time, until they cook down, 5 to 10 minutes. Pour in tomato juice and broth and add black pepper and red pepper flakes. Bring to a boil over medium-high heat, add rice, then reduce heat to low. Simmer, partially covered, 45 minutes. Add peanut butter all at once, stirring until it melts. Bring soup to a simmer. Serve hot.

Nutritional analysis per serving 233 calories, 12.2 g fat (1.5 g saturated fat), 24.1 g carbohydrates, 7.6 g protein, 3.9 g fiber

In search of the perfect fried chicken

Compliments of Epicurious recipe site.

Yield: Makes 1 serving (yes. one serving...)
Active Time: 20 min
Total Time: 1 hr


1 cup bread crumbs (from 3 slices firm white sandwich bread, coarsely ground in a food processor)
3/4 teaspoon salt
3/8 teaspoon black pepper
2 tablespoons unsalted butter, softened
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1/2 teaspoon fresh lemon juice
Rounded 1/8 teaspoon curry powder
1 (8- to 10-oz) chicken breast and 1 (8-ounce) whole leg, both with skin and bones


Put oven rack in middle position and preheat to 450°F.
Bake bread crumbs in a small shallow baking pan until dry but not browned, 2 to 4 minutes. Transfer to a shallow bowl and mix in 1/2 teaspoon salt and 1/4 teaspoon pepper. Leave oven on.
Stir together butter, mustard, mayonnaise, lemon juice, curry powder, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
Brush butter mixture all over chicken, then transfer chicken to bowl of crumbs to coat evenly on both sides, pressing crumbs to help adhere.
Bake chicken, skin sides up, in baking pan until well browned and cooked through, 30 to 40 minutes. Let chicken stand 5 to 10 minutes (do not cover).

In search of the best pumpkin pie

Trying several recipies: not tried yet
From LC at PSP COVE


Here's one for you Flirty. This is a recipe from my grandmother, and the one I always use for pumpkin pies. I think the recipe dates back to 1949.

2 cups mashed pumpkin
1 cup milk
3 egg yolks, beaten
1/2 cup sugar
1 1/4 tsp of cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp nutmeg
1 tsp salt
3 egg whites, stiffly beaten

Line the pie pan with crust and pinch edges. Mix pumpkin and milk together, and then add the yolks. Add the sugar mixed with the cinnamon, clove, ginger, nutmeg, and salt. Mix well. Fold in the egg whites. Turn into pie pan. Bake in a quick over (450 degrees F.) 10 minutes. Reduce heat to hot oven (375 degrees F) and bake 20 minutes longer or until filling is firm.