Just the thing for a cold winter day. Or even a fall one.
BAKED
OATMEAL
*Ingredients:*
* 3 cups rolled oats
* 1 cup brown sugar
* 2 teaspoons ground cinnamon
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1 cup milk
* 2 eggs
* 1/2 cup melted butter
* 2 teaspoons vanilla extract
* 3/4 cup dried cranberries
1.Preheat
oven to 350 degrees F (175 degrees C).
2.In
a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and
salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried
cranberries. Spread into a 9×13 inch baking dish.
3.Bake in preheated oven for 40 minutes. I would definitely add apple
slices and raisins to it.
Pureed summer squash makes a delicious base for this summery
squash and corn soup. Start your meal with the soup or enjoy it as a
light lunch. Fresh thyme and briny feta cheese give it fabulous flavor.
For a variation, try the soup with any herb you have on hand or goat
cheese in place of feta.
Ingredients
1 tablespoon extra-virgin olive oil
1 medium shallot, chopped
2 medium summer squash (about 1 pound), diced
3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
1 14-ounce can reduced-sodium chicken broth, or vegetable broth
1/4 teaspoon salt
1 cup fresh corn kernels (about 1 large ear)
1 teaspoon lemon juice
1/4 cup crumbled feta cheese
Instructions
Step 1
Heat oil in a large saucepan over medium heat. Add shallot
and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook,
stirring occasionally, until the squash starts to soften, 3 to 5
minutes.
Step 2
Add broth and salt; bring to a boil. Reduce heat to a simmer
and cook until the squash is soft and mostly translucent, about 5
minutes more. Transfer to a blender and puree until smooth. (Use caution
when pureeing hot liquids.) Return the soup to the pan and stir in
corn. Bring to a simmer over medium heat and cook, stirring
occasionally, until the corn is tender, 3 to 5 minutes more. Remove from
the heat; stir in lemon juice. Serve garnished with the remaining 2
teaspoons herbs and feta.
I made this for dinner last night and it turned out really good. I'm going to be making it again.
ROASTED
CAULIFLOWER
Cut up a head of cauliflower into fairly large pieces.Put in bowl.Add olive oil to coat.Add salt,
pepper, garlic and a little grated parmesan cheese.Mix well.
Put on cookie sheet.Roast at 400* for 30 minutes turning often.
Think you don't have time to make a classic,
home-style pudding that your family will adore? Think again! We all have
memories of great-tasting desserts from when we were kids. Start a
whole new batch of memories baking with this dreamy, easy cobbler that
you'll make time and time again.
It's easy
to rely on your slow cooker when it comes to main meals, but fewer
people think of how versatile it is when it comes to dessert. This
recipe really draws the sweetness from the berries over the cooking time
and it's the ultimate in minimal effort, high reward food preparation!
Ingredients:
1 can pre-made biscuit dough 6 cups blueberries 1/2 brown sugar 1 tbsp cinnamon 2 tbsp cornstarch/cornflour
Instructions:
1.
In a large bowl, combine the blueberries, brown sugar, cinnamon, and
cornstarch, stirring until the berries are coated evenly with the
mixture, before transferring into your slow cooker. 2. Tear or cut
the biscuit dough into quarters and place evenly over the blueberry
mixture, before cooking on high for 2.5 - 3 hours.
And that's it! When we said minimal effort, we really weren't kidding.
This is just perfect served with ice cream or whipped cream. You could
ring the changes by substituting half of the blueberries for
raspberries, or even sliced apples with a handful of raisins. Sweet,
sticky fruit and crumbly biscuit under a spoonful of silky cream? This
really is the stuff memories are made of.
4 medium portabella mushrooms, stems removed and cut into 1/2-inch thick slices
2 teaspoons dried oregano flakes
1 1/2 tablespoons olive oil, or canola oil
3 medium zucchini, cut into matchsticks (about 2 inches long and 1/2 inch thick)
1 medium red onion, halved and sliced 1/4 inch thick
1 cup reduced-fat Monterey Jack cheese, shredded
1/2 cup salsa of your choice
8 corn or flour tortillas
salt and pepper, to taste
Instructions
Step 1
Preheat oven to 425°F. Add mushrooms, oregano, oil, salt and
pepper (if desired), zucchini sticks, and onion slices to large bowl.
Toss to blend well.
Step 2
Spoon mixture evenly into a jellyroll pan (line it with
nonstick foil if you have it). Place pan in oven and let vegetables
roast, tossing occasionally, for about 30 minutes.
Step 3
Soften tortillas by wrapping them in a damp cloth and
heating in the microwave for about a minute. Or, you can warm them in a
nonstick frying pan (use a little canola cooking spray if you like).
Step 4
Fill each tortilla with mushroom mixture, some shredded cheese, and salsa.
Heat 1 inch water (salted if desired) to boiling in saucepan.
Add potatoes to boiling water. Cook 5 to 10 minutes or until potatoes are crisp-tender; drain.
Heat grill to medium heat.
Mix
onion, oil, rosemary, thyme, salt and pepper in large bowl. Add
potatoes; toss to coat. Wrap potato mixture in large sheet of heavy-duty
aluminum foil.
Cover and grill 4 to 5 inches from heat about 10 minutes or until potatoes are tender when pierced with a fork.
