**NOVEMBER RECIPES 2**

BROCCOLI CHEESE CHOWDER:

1 Tbsp extra virgin olive oil
1 large onion ,chopped
1 large carrot , diced
2 stalks celery,diced
1 large potato,peeled & diced
2 gloves garlic ,minced
1 tbsp all purpose flour
1/2 tsp dry mustard
1/8 tsp cayenne pepper
2 cans vegetable/chicken broth
1kg broccoli florets-stems & florets seperated
1 cup shredded cheddar cheese
1/2 cup of sour cream
1/8 tsp salt

Heat oil in large saucepan over medium heat.Add onion,carrot and celery.Cook,stirring often until onion soften-appx 5min.
Add potato & garlic.Stir often.Add flour,dry mustard and cayenne.Cook slowly.
Add broth & broccoli stems.Boil & cover on low heat.Add florets -simmer until broccoli is tender.Appx 15minutes.
Transfer 2 cups of the chowder to a bowl & mash-return to pan.
Stir in cheddar & sour cream.Cook over medium heat.Cook until cheese is melted & chowder is heated through.
Add salt & serve warm.


TURKEY PASTRAMI SANDWICH:

2 slices turkey pastrami
5 thin slices of apple
2 tbsp drained sauerkraut
1 thin slice swiss cheese
1 large slice of rye-halved

Layer pastrami slices,apple,sauerkraut & cheese between bread halves

Enjoy!