Chai tea Concentrate

I love chai, but it's really a pain to make from scratch. I'm also a snob and don't like most of the mixes available at the store. They're either too sweet or not spicy enough or whatever. Today I was reading Angry Chicken and came across this recipe for a mix that's kept in the fridge for 6 months. It is perfect! No too sweet and with the addition of 1/4 tsp ground pepper is definitely spicy enough! Enjoy!

Pumpkin Black Bean Soup

Pumpkin Black Bean Soup
(adapted from Bon Appetit and originally posted at AMU) (posted by Carol)

Yield - 2 servings

1 15 oz can pumpkin (or equivalent amount of fresh, cooked pumpkin)
1 15 oz can coconut milk, regular or light
1 15 oz can black beans, drained
1 cup vegetable or chicken stock
2 tsp ground cumin
lime juice
chopped cilantro to taste
salt to taste

In heavy saucepan, heat cumin over medium heat for ~ 30 seconds. Add pumpkin, beans, coconut milk and stock. Cook until hot and flavors meld. Add 1-2 Tbsp of fresh lime juice and cilantro to taste. Add salt if needed. Serve with chopped cilantro on top.

My Notes:
I discovered this recipe on a forum I frequent. I assume sharing is good! I love how fast and good this is.

I use parsley or skip it as DH hates Cilantro.

Toast with Apples & Cheese

We had this today and it was SO yummy! It's a good snack or part of a lunch.

Slice of bread
1 apple sliced thinly (I used my mandarin for really thin slices)
some raisins
two or three slices of cheese

On a cookie sheet, layer the apples, rasins, then cheese on top of the bread. Put under the broiler for two or three minutes til cheese is melted. Enjoy! If you want some crunch to your bread, it would be best to toast it lightly first since the broiler will just make it soggy.