Vegetable Soup with Parmesan Toasts

2 bunches green Swiss chard, stems trimmed
3 Tbsp olive oil
4 cloves garlic, thinly sliced
1 small butternut squash (about 2 lb), peeled, cut into 1/2" pieces
1 1/2 c dry white wine
1 tsp salt
1/4 tsp pepper
12-16 1/2"-thick baguette slices
1 c (4 oz) grated Parmesan

Heat oven to 350 degrees. Rinse and drain Swiss chard. Stack the leaves and slice crosswise into 1"-wide strips. Heat 1 Tbsp oil in large saucepan over medium heat. Add garlic and cook, stirring, 1 minute. Add chard and squash and stir to coat. Add wine, salt and pepper and bring to a boil. Cover, reduce heat, simmer until squash is tender, about 15 minutes. Meanwhile, brush baguette slices with remaining oil. Place on foil, sprinkle with Parmesan and bake until golden, 15 minutes. Ladle soup into bowls and float toasts on top.

NOTES
From Real Simple.
Untried.

Cheddar and Chive Scones

1 c all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
1 1/4 tsp salt
1 stick butter, chilled, cut into 1/4" dice
2/3 c heavy cream, plus 1 Tbsp for brushing
1 c (about 4 oz) grated cheddar
1 Tbsp finely chopped fresh chives

Heat oven to 425 degrees.

In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 2/3 c cream. Add cheddar and chives and use hands to combine; dough should be crumbly. Knead dough a couple of times until it comes together. Gently pat into a ball, then flatten slightly into a 1" thick disk. Transfer to a baking sheet. Slice into quarters, then cut each quarter in half. Brush top with remaining cream. Bake for about 30 minutes or until golden.

NOTES
From Real Simple.
Untried.

Macaroni and Cheese

1 lb elbow macaroni
1 c dry bread crumbs
1/4 c fresh flat-leaf parsley, finely chopped (optional)
1/4 c olive oil
3 tsp salt
1/4 tsp black pepper
5 Tbsp butter
1/2 c all-purpose flour
6 c milk
3 1/2 c (about 14 oz) grated sharp cheddar cheese

Heat oven to 400 degrees. Grease a 9"x13" baking dish. Cook macaroni until almost tender but still firm, about 2 minutes less than package directions. Drain and rinse under cold water.

Meanwhile, in a small bowl, combine bread crumbs, parsley (if using), oil, 1 tsp salt and pepper; set aside.

In a saucepan, over medium heat, melt butter. Stirring constantly, add flour and cook for 3 minutes; mixture will clump. Still stirring constantly, add milk slowly. Cook 7 minutes. Add cheddar and remaining salt and cook, stirring, until thick and creamy, about 5 minutes. Add macaroni and combine. Transfer to baking dish and top with bread crumb mixture.

Bake until golden and bubbling slightly around the edges, about 25 minutes.

VARIATION
Vary the flavor of the bread crumbs by replacing parsley with thyme or oregano, or omit herbs.

NOTES
From Real Simple.
Untried.

Plum Muffins

2 eggs
1 c buttermilk
1/4 c vegetable oil
2 c all-purpose flour
1/2 c sugar
1/2 tsp baking soda
3 medium plums, pits removed, chopped (about 1 1/2 c)
1/4 c chopped pecans

Preheat oven to 375 degrees. Grease and flour a 12-cup muffin pan.

Lightly beat together eggs, buttermilk, and oil in a large bowl.

Combine flour, sugar and baking soda; stir in chopped plums and pecans. Add to liquid; fold together just until dry ingredients are moistened. Do not overmix.

Spoon 1/3 c batter into each muffin cup; top each with rolled oats or granola and pecan halves. Bake 30-35 minutes or until muffins spring back when touched near center.

NOTES
From Wegman's.
Untried.

Tomato Blue Cheese Salad

6 large tomatoes (about 3 1/4 lb), cored, cut in half lengthwise, sliced
6 large basil leaves, cut in thin strips
1 Tbsp capers
2 Tbsp balsamic vinegar
3 Tbsp olive oil
1/3 c crumbled blue cheese

Arrange tomatoes on serving platter; sprinkle with basil and capers. Season with salt and pepper to taste.

Drizzle with balsamic vinegar and oil;sprinkle with blue cheese. Garnish with addition basil.

NOTES
From Wegman's.
Untried.

Apricot Cranberry Oatmeal Cookies

3/4 c butter, room temperature
3/4 c brown sugar
1/2 c rice flour
1/2 c gluten-free baking flour
1 c old-fashioned oats
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp cinnamon
1/3 c chopped dried apricots
1/3 c dried cranberries

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or grease lightly.

In a large bowl, beat together butter and brown sugar until smooth and creamy.

In a separate bowl, combine flours, oats, salt, baking soda, and spices. Whisk gently to remove any lumps. Add dry ingredients slowly to butter mixture and stir until well combined. Do not overmix. Stir in apricots and cranberries and mix well.

Form walnut-sized cookies on cookie sheets; leave 2" between cookies. Press down slightly on each to flatten dough.

Bake for 15-20 minutes, until light brown and slightly firm to the touch. Cool on cookie sheet at least 5 minutes.

NOTES
From Hannaford.
Untried.
Would probably switch out rice/gluten-free flours for some more common varieties.

Tiramisu

2 c double-strength brewed coffee
6 Tbsp dark rum, divided
1 1/2 c chilled heavy cream, divided
6 Tbsp sugar
1/4 tsp salt
1 1/2 lb mascarpone cheese
4 (6 oz) pkg ladyfingers, about 48 cookies
4 oz semi-sweet chocolate, grated
1 1/2 Tbsp cocoa powder

Combine coffee and 1/4 c rum in a pie plate or wide baking dish and set aside to cool.

Make mascarpone cream. In a medium bowl, combine 1/4 c heavy cream, remaining 2 Tbsp of rum, sugar, salt and mascarpone cheese. Mix well and set aside.

Pour remaining 1 1/4 c cream into a large bowl and beat with an electric mixer until it holds stiff peaks, about 5-7 minutes. Be careful not to overbeat. Using a rubber spatula, gently fold about 1/3 of the whipped cream into the mascarpone mixture to lighten, then gently fold in remaining whipped cream until mixture is uniform. Set aside.

Assemble tiramisu. Working one at a time, roll half the ladyfingers very quickly in coffee mixture (take too long and ladyfingers will be soggy and heavy) and arrange in a snug single layer in a 9"x13" glass or ceramic baking dish, breaking or trimming ladyfingers as necessary to fill the dish. Spread half the mascarpone cream evenly over ladyfingers, using a rubber spatula to work mixture into corners of dish and to smooth surface. Sprinkle half of grated chocolate evenly over mascarpone, then repeat dipping and arranging remaining ladyfingers over mascarpone and chocolate layer. Spread remaining mascarpone evenly over second layer of ladyfingers, smooth top with spatula, and sprinkle with remaining chocolate.

Cover tightly with plastic wrap and refrigerate to set, 6-24 hours. At serving time, remove plastic wrap, place cocoa powder in a fine mesh strainer, and sprinkle evenly over top of tiramisu. Wipe edges of dish clean and serve.

NOTES
From Hannaford.
Untried.

Smoky Cheddar Chowder

3 Tbsp butter
1 large onion, chopped medium (about 1 1/2 c)
4 medium carrots, peeled and chopped medium (about 2 c)
3 large ribs celery, chopped medium (about 2 c)
1 medium garlic clove, minced
2 large bay leaves
2 tsp minced fresh thyme (3/4 tsp dried)
2 lb leeks (about 4 medium), white and light green parts, halved lengthwise, cleaned thoroughly, cut into 1" pieces (about 7 c)
2 lb medium potatoes, peeled and cut into 3/4" cubes (about 6 c)
3 c chicken stock
2 c half and half
8 oz smoked Cheddar cheese, grated (about 3 c)
1/2 tsp salt, or to taste
1 tsp freshly ground black pepper, or to taste
2 tsp snipped chives, for garnish

In a large, heavy-bottomed Dutch oven or soup pot, melt butter over medium heat. Add onions, carrots, celery and garlic and cook, stirring occasionally, until softened, about 7 minutes. Add bay leaves, thyme and leeks, stir to distribute, cover and cook, stirring occasionally, until leeks are just tender, about 10 minutes; do not brown. If you have time, turn off heat and let rest for 1 hour to allow flavors to meld.

Add potatoes and chicken stock. Increase heat to medium-high, bring to a boil, and reduce heat to medium. Cover and cook until potatoes are just tender, 12-15 minutes. With a wooden spoon, mash some of the potatoes and continue cooking until they release their starch into the chowder, about 2 minutes.

Reduce heat to low, add half and half, and heat chowder until it's hot and almost, but not quite, simmering. Whisking gently and constantly, add Cheddar cheese about 1/2 c at a time, making sure it's fully melted and incorporated before adding more. Season chowder with salt and pepper. Remove bay leaves and discard.

Ladle chowder into bowls, sprinkle each serving with chives, and serve with crackers or sliced baguette. Makes about 3 quarts, or 8 servings.

NOTES
From Hannaford.
Untried.

Coconut-Almond Granola

3/4 c butter
1/2 c light brown sugar
1/8 tsp salt
4 c old-fashioned oats
2 c unsweetened flaked cereal (such as bran or corn flakes)
1 c dried or shredded coconut, sweetened or unsweetened
2 1/2 c sliced almonds
2 tsp ground cinnamon
1 Tbsp vanilla extract
1 1/2 c chopped dates

Preheat oven to 275 degrees. Line two rimmed baking sheets with foil.

IN a small saucepan over medium heat, melt butter. Whisk brown sugar and salt into butter and stir until mixture is blended and smooth and sugar has dissolved. Remove from heat.

IN a large mixing bowl, combine oats, cereal, coconut, almonds and cinnamon. Mix well.

Stir vanilla extract into butter and sugar. Pour mixture over dry ingredients and mix until well combined. All dry ingredients should be coated with butter mixture.

Divide granola between prepared baking sheets, spreading into an even layer. Bake for 30 minutes, then stir granola, rotate pans and switch racks. Bake for an additional 20-30 minutes until granola is golden. Watch carefully during last 10 minutes, as granola can easily burn at this point.

Pour granola into a large mixing bowl. Stir in dates, then pour back into pans and let granola cool to room temperature. Store in an airtight container -- granola will keep for at least one week at room temperature, or one month when refrigerated.

NOTES
From Hannaford.
Untried.

Lemon-Cranberry Mini Tea Breads

Tea Bread:

1 1/2 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 c (about 4 oz) fresh or frozen, thawed cranberries, coarsely chopped, or 1 c dried
1 c + 1 Tbsp sugar
6 Tbsp butter, room temperature
2 tsp finely grated lemon zest (1 large lemon)
2 eggs
1/2 c milk
1 tsp vanilla extract

Glaze:

1/3 c sugar
1/4 c fresh lemon juice

Preheat oven to 350 degrees. Grease four mini-loaf pans (5 1/2" x 3 1/2" x 2").

Sift flour, baking powder and salt into a medium bowl. Set aside. In a small bowl, stir together cranberries and 1 Tbsp sugar. Set aside.

In a large bowl, using an electric mixer on medium speed, beat butter, lemon zest and remaining 1 c sugar until smooth and lightened slightly in color, about 1 minutes. Beat in eggs until smoothly blended. On low speed, mix in 1/2 flour mixture, just to incorporate it. Mix in milk and vanilla until blended. Mix in remaining flour mixture until incorporated. Stir in cranberries.

Divide batter evenly among the four pans. Place pans on a baking sheet and bake for about 35 minutes, until tops are golden, edges are brown, and a toothpick inserted in center comes out clean. Cool on a rack 10 minutes.

To make glaze: Stir together sugar and lemon juice in a small saucepan over medium-low heat, until sugar dissolves, about 5 minutes. Use a toothpick to poke 6 holes in each loaf. Spoon about 3 Tbsp glaze over each loaf. Cool loaves completely in their pans.

Wrapped tightly in plastic wrap, loaves can be stored at room temperature for up to 3 days or frozen for up to one month.

NOTES
From Hannaford.
Untried.

Root Vegetable Pot Pie

Crust:

1/2 c butter, room temperature
3 oz cold cream cheese, cut into 3 pieces
1 c all-purpose flour
1/4 tsp salt
3/4 tsp freshly ground black pepper

Sauce:

2 Tbsp butter
2 Tbsp all-purpose flour
2 c vegetable broth

Filling:

1 Tbsp butter
1 lb onions, coarsely chopped (about 2 c)
2 tsp finely chopped garlic
3 carrots, peeled, thinly sliced (about 3 c)
2 large parsnips, peeled, thinly sliced (about 2 c)
1 lb potatoes, peeled, cubed (about 2 c)
1/2 c celery root or celeriac, peeled, coarsely chopped
2 leeks, white parts only, cleaned and sliced
2 Tbsp finely chopped fresh parsley
1 Tbsp fresh chopped thyme (1 tsp dried)
3/4 tsp salt, plus additional for sprinkling
1/4 tsp freshly ground black pepper, plus additional for sprinkling
water as needed

To make crust: In a large bowl, using electric mixer on low speed, beat butter and cream cheese until smoothly blended, about 45 seconds. Sift flour and salt on top of cream cheese mixture and sprinkle in black pepper. Mix until dough holds together and forms large clumps that come away from sides of bowl, about 30 seconds. For dough into a smooth ball, flatten into a 6" disk, wrap in plastic wrap and refrigerate 1 hour, until dough is firm enough to roll out without sticking.

While dough chills, prepare sauce and filling. Preheat oven to 375 degrees.

To make sauce: Melt butter over low heat in a large saucepan. As soon as butter melts, add flour and increase heat to medium. Using a wooden spoon and stirring constantly, cook butter and flour until mixture is bubbling and just beginning to turn golden, about 1 minute. Whisking constantly, slowly pour in broth. Keep whisking until sauce is smooth. Bring to a gentle boil, adjusting heat as necessary, and cook for 5 minutes. Sauce will begin to thicken slightly, to the consistency of a thick syrup. Set aside.

To make filling: In a large skillet, heat butter over medium heat until it begins to bubble gently. Add onion and garlic and cook, stirring often, until onion softens, about 5 minutes. Add onion mixture to sauce and stir in carrots, parsnips, potatoes, celery root and leeks. Return saucepan to medium heat and cook, stirring often, for about 10 minutes, adjusting heat to keep liquid at a gentle boil, until vegetables are slightly softened. Stir in parsley and thyme. Remove from heat and add salt and pepper. Transfer filling to a 9"x2" round baking dish or glass pie plate and let cool 15 minutes.

Lightly flour rolling surface and rolling pin. Roll dough to a shape that's 1" larger around than top of baking dish. Roll up pie crust onto rolling pin and unroll over top of baking dish. Fold 1/2" of edge under crust itself to form a smooth edge. Use thumb and forefinger to pinch edge of crust into fluted pattern around edge of dish, while pressing it firmly onto the rim. Using a pastry brush, brush crust lightly with water, then sprinkle with salt and pepper. Cut 4 2"-long slits in top of crust to release steam while baking.

Bake about 35 minutes until crust is lightly browned. Let rest for 5 minutes before serving.

NOTES
From Hannaford.
Untried.

Cinnamon-Pecan Cheesecake Bars

Cinnamon-Pecan Topping:

2 Tbsp butter
1/4 c sugar
3/4 tsp vanilla extract
1/3 c flour
1/2 tsp cinnamon
1/3 c chopped pecans

Bars:

1/2 c butter at room temperature
1/4 c sugar
1 egg
1 1/4 c flour
1/8 tsp salt

Filling:

2 (8 oz) pkg cream cheese or Neufchatel cheese
2/3 c sugar
2 eggs

To make topping: Mix together sugar, flour and cinnamon. Cut in butter until crumbly. Add vanilla and pecans and mix again. Set aside.

To make bars: Beat together butter and sugar until light and fluffy. Beat in egg and then gently blend in flour mixed with salt. Grease the bottom and sides of a 9"x13" glass pan and gently pat the dough into the pan -- it will be a thin layer. Bake in a 350 degree oven for 15 minutes.

To make filling: Prepare while the base is baking. Beat cheese with sugar until creamy and well blended. Add eggs and beat until smooth.

When bars are finished baking, pour cheesecake filling over the base, then sprinkle with topping. Return pan to oven and bake for about 25 minutes. Check after 20 minutes -- bars are done when filling starts getting golden and puffy.

Turn the oven off and prop the door open while bars cool for 15 minutes. Remove from oven and refrigerate until chilled, at least 2 hours. Once cool, slice into bars.

NOTES
From Penzey's.
Untried.

Peanut Butter Bars

1/3 box graham crackers, crushed (about 1 1/2 c)
1/2 tsp cinnamon
1 c butter
2 tsp vanilla extract
1 1/2 c peanut butter
3 1/2 c powdered sugar
1 (12 oz) bag chocolate chips

Crush the graham crackers into fine crumbs. Mix in cinnamon and set aside.

Melt the butter in a large saucepan. Remove from heat and add vanilla and peanut butter and mix well. Add powdered sugar and graham crackers; stir until well combined. (Dough will be stiff.)

Pat mixture into an ungreased 9"x13" pan. Melt the chocolate chips and spread over peanut butter layer. Refrigerate 1 hour before cutting.

NOTES
From Penzey's.
Untried.

Avocado Pasta Salad

1 lb uncooked pasta, such as rotini or fusilli
1/2 c crumbled feta cheese, or shredded Parmesan
1/2 - 1 pint cherry tomatoes, quartered
1 bunch green onions, ends removed, thinly sliced
1 - 2 ripe avocados, peeled and chopped
1/2 c vinaigrette dressing
1/2 c mayonnaise
1 Tbsp honey

Boil pasta according to package directions. While it's cooking, clean and chop vegetables and crumble the cheese. Whisk together vinaigrette, mayo and honey; toss with pasta. Add onions, tomatoes, avocado and cheese; toss again and serve.

*If made ahead, add avocados just before serving.

NOTES
Adapted from Penzey's.
Untried.

Cranberry Apple Crisp

4 cups sliced apples
2 cups fresh cranberries
1/4 cup brown sugar

Combine fruit with brown sugar and spread in a greased 2-quart dish.

3/4 cup brown sugar
3/4 cup flour
1 cup oatmeal
4 Tbsp butter
1 Tbsp oil
1/2 to 1 tsp cinnamon

Combine topping ingredients, cutting butter into dry ingredients until mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350 for 45-50 minutes or until fruit is soft.

NOTES
Source unknown.
Delicious! Cranberries really liven up a standard apple crisp.
The topping makes way more than you really need; could probably cut it in half and still be okay.

Asian Coleslaw

4 Tbsp peanut or canola oil
juice of two limes
1 Tbsp sriracha, an Asian chili sauce you can find in the international section of your grocery store
1 head napa cabbage, finely chopped or shredded
1/4 cup toasted peanuts
1/2 cup shredded carrots
1/4 cup chopped cilantro

Whisk together the oil, lime juice, and sriracha. Combine the remaining ingredients in a large mixing bowl and toss with the dressing to coat. Refrigerate for 20 minutes before serving. The slaw will keep in your fridge for 2 days.

NOTES
Source unknown.
Untried.

Mushroom Enchiladas

1 tsp corn oil
1 Tbsp butter
1/2 cup minced onion
2 cloves garlic, minced
1-2 chiles serranos, finely chopped
2 lbs mushrooms, quartered
2 Tbsp chopped cilantro
pinch of salt
tortillas
salsa verde cocida (just any green salsa)
1 cup shredded monterey jack or cheddar cheese

Heat oil and butter in frying pan over medium heat. Add onion, garlic, and chiles; saute 3-5 min. Add mushrooms; cover and cook 8-10 minutes over low heat, stirring occasionally. Remove lid, increase heat to medium, and cook uncovered 20 minutes until most of the moisture in the pan has evaporated. Add cilantro and mix well; heat 1 minute. Season with salt and remove from heat.

Preheat oven to 375 degrees. Roll tortillas into enchiladas with 1/4 cup mushroom mix. Bake for 10 minutes. Warm salsa verde. Cover enchiladas with sauce; sprinkle with cheese. Place under broiler 1-2 minutes and serve!

NOTES
From Jessica.
Really yummy. Have also done this with half mushrooms, half black beans.

"Healthy" Chocolate Chip Cookies

2 cups walnuts
3 tbs canola oil
1 cup light brown sugar (could use 3/4 - 1 cup maple syrup instead and skip water)
1/2 c water
2 tsp vanilla extract
1 or 2 eggs optional
1 1/2 cups oat flour
1 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
2 cups rolled oats
1 1/2 cups chocolate chips or 12 oz of chopped bittersweet chocolate

Preheat oven to 350 degrees. Blend walnuts in food processor until finely ground. Add oil and blend until you have a peanut butter-like consistency. Mix brown sugar and 1/2 cup water and boil. Add to walnut puree; add vanilla extract and let it cool.

Add eggs if using.

Mix oat flour, baking soda, salt and cinnamon. Add to walnut mixture. Stir in oats and chocolate chips. Make 1 inch balls and put them on greased cookie sheet or parchment paper 2 inches apart. Flatten cookies with the bottom of a drinking glass dipped in water. Bake for 8-10 minutes; let cool for 3 minutes before moving

NOTES
Adapted from Vegetarian Times by a friend of mine.
Untried.

Oatmeal Butter Crackers

1 1/2 c flour
1 1/2 c oats
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons butter
1/2 c milk or enough to make a stiff dough, possibly less

Combine dry ingredients and process in a food processor until the oats are ground fine. Cut in butter until the texture is that of coarse meal. Add milk (use my hands to combine thoroughly).

Divide batter into halves. For each half: Roll out very thin, transfer to a large baking sheet, score or cut with a knife or cookie cutters, prick with a fork.

Bake at 325 degrees 20 to 25 minutes until crisp and slightly brown (bake 15 min, then flip over and bake an additional 5 to 10 min).

Cool and break apart.

NOTES
Original source unknown; I got this from a preschool message board.
Untried, but apparently popular with preschoolers.

Apple Cider Oatmeal

1 3/4 c apple cider
1/4 tsp salt
3 Tbsp dried cranberries
1 c oats

Combine cider and salt in a medium saucepan; bring to a rolling boil over high heat. Stir in cranberries.

Reduce heat to medium. Add oats and cook 5 minutes, stirring occasionally. Remove from heat; cover and let stand 3 minutes. Stir before serving. Serves 2.

NOTES
From Wegman's.
Untried.

Cornbread with Maple Cream and Cranberry Sauce

Cornbread:

1 c cornmeal
1/2 c whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c sour cream
2/3 c water

Combine dry ingredients; add sour cream and water; mix well. Bake in a 9" square pan at 400 degrees for 12-15 minutes.

Maple Cream:

Combine 2 Tbsp cream with 2 Tbsp maple syrup; mis well.

Cranberry Sauce:

1 c sugar
1 c water
4 c fresh or frozen cranberries
optional additions: orange peel, raisins, blueberries, cinnamon, nutmeg, allspice

Combine sugar and water; boil until sugar dissolves and then add cranberries. Return to a boil; reduce heat; simmer 10 minutes or until cranberries burst. Add any additional ingredients at this point. Remove from heat; cool at room temperature and keep chilled.

To serve: Slice cornbread pieces in half horizontally. Soak cornbread slices in the maple cream; top each with 2 Tbsp cranberry sauce.

NOTES
From Frugal Cuisine.
Have never used this particular cornbread recipe, or this particular cranberry sauce recipe, but this is a really delicious way to eat up leftovers of both.

Black Bean Soup with Coconut Rice

Soup:

1/4 head garlic, minced
1/2 small onion, chopped
1/2 tsp salt
1 1/2 c chicken or vegetable stock
2 c cooked or canned black beans
1/2 c canned crushed tomatoes, or 2 fresh
chipotle seasoning

Rice:

1 c short-grain rice
1 c coconut milk
1 2/3 c water
1/2 tsp saffron dissolved in 2 Tbsp hot water

To make soup: Saute garlic, onion, and salt. Stir in stock, beans, tomatoes and seasonings. Bring to a boil; reduce heat and simmer 20 minutes. Mash beans a little -- soup should be thick.

You may add any other veggies, leftover meats, additional spices, whatever you want to the soup.

To make rice: Combine all ingredients; bring to a boil over medium heat; simmer until rice is cooked. Serve with soup.

NOTES
From Frugal Cuisine.
Really excellent soup; pairing it with coconut rice is surprisingly good.
I've never made the rice with saffron but have sprinkled in maybe 1/2 tsp of turmeric instead.

Banana Spice Muffins

2 1/2 c flour
1/3 c sugar
1/3 c brown sugar
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp allspice
1 tsp ginger
1 c mashed banana
2/3 c milk
1/3 c buttermilk
1/3 c ricotta cheese
2 Tbsp vegetable oil
1 Tbsp vanilla extract
1 egg white
1 egg

Combine all dry ingredients. In a separate bowl, combine all wet ingredients. Stir wet ingredients into dry ingredients until just blended. Spoon into greased muffin cups and bake at 400 degrees for 18 minutes or until done. Cool on a wire rack.

NOTES
From Cooking Light.
Can't remember if I've tried these or not, so I'll mark as untried.
If I did actually try them, it would seem they're not that memorable.

Tortellini Soup

2 Tbsp butter
1 medium carrot, chopped (1/2 c)
1 small onion, chopped (1/4 c)
1 garlic clove, finely chopped
6 c water
2 vegetable bouillon cubes
2 1/2 c (10 oz) dried cheese tortellini
1 Tbsp chopped fresh parsley
1/2 tsp ground nutmeg
1/4 tsp pepper
freshly grated Parmesan cheese

In a stockpot, melt butter over medium heat. Add carrot, onion and garlic; cook, stirring frequently, until crisp-tender. Stir in water and bouillon cubes. Bring to a boil; reduce heat and stir in tortellini. Cover and simmer 20 minutes, stirring occasionally, until tortellini are tender. Stir in spices; sprinkle each individual serving with Parmesan cheese.

NOTES
Original source unknown, possibly Betty Crocker.
Untried.

California Black Bean Burgers

1 (15 oz) can black beans
1 tsp chili powder
1 tsp cumin
1 (4 1/2 oz) can chopped green chiles, undrained
1 c plain dry breadcrumbs
1 egg, beaten
1/4 c yellow cornmeal
2 Tbsp vegetable oil
burger buns, split, toasted
mayonnaise
lettuce
salsa

Place beans and spices in food processor; process until slightly mashed. Place in a medium bowl; stir in chiles, breadcrumbs and egg. Shape mixture into 1/2"-thick patties. Coat each patty with cornmeal.

In a 10" skillet, heat oil over medium heat. Add patties; cook 10-15 minutes, turning once, until crisp and thoroughly cooked on both sides. Serve burgers on buns with mayo, lettuce and salsa.

NOTES
From Betty Crocker.
Pretty good. Will make again.

Lasagna Primavera

12 uncooked lasagna noodles
3 c broccoli florets (fresh or frozen, thawed and drained)
3 large carrots, coarsely shredded (about 2 c)
1 (14 1/2 oz) can diced tomatoes, drained
2 medium bell peppers, cut into 1/2" pieces
1 (15 oz) container ricotta cheese
1/2 c grated Parmesan cheese
1 egg
2 (10 oz) jars Alfredo sauce
4 c shredded mozzarella cheese

Cook noodles according to package directions; drain.

Meanwhile, in a large bowl, mix broccoli, carrots, tomatoes and peppers. In a small bowl, mix ricotta, Parmesan and egg.

In a 13"x9" baking dish, spoon 2/3 c Alfredo sauce. Place 4 lasagna noodles over sauce. Spread with 1/2 cheese mixture and 2 1/2 c vegetable mixture; spread 2/3 c remaining sauce over top. Sprinkle with 1 c mozzarella cheese. Repeat layers from noodles; top with remaining ingredients in same order. Bake uncovered at 350 degrees for 45-60 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.

NOTES
I think this is adapted from a Betty Crocker recipe.
Untried.