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.

Roasted Carrot and Herb Spread

2 lb carrots, peeled and chopped
1 large yam, peeled, cubed in 1" pieces
1 medium onion, cut into wedges, separated
1/4 c olive oil
1 tsp dried thyme (2 Tbsp chopped fresh)
2 cloves garlic, finely chopped
3/4 tsp salt
1/4 tsp freshly ground pepper

Spray a 15"x10"x1" pan with cooking spray. Place carrots, yam and onion in pan; drizzle with oil; sprinkle with thyme, garlic, salt and pepper, Stir to coat. Roast uncovered at 350 degrees for 35-45 minutes, stirring occasionally, until vegetables are tender. Process vegetables in a food processor until blended. Spoon into serving bowl; serve warm with French bread slices.

NOTES
I don't remember where I first got this; it can be found in a few different places online.
I love this, although it was not terribly popular with my kids the last time I made it.
I'd probably up the garlic, but then, I can never get enough garlic.

Cranberry-Hazelnut Coffeecake

Streusel:

1/4 c sifted cake flour
1/4 c packed brown sugar
1/4 c chopped hazelnuts
1/2 tsp ground cinnamon
1 Tbsp butter, melted

Cake:

1 2/3 c sifted cake flour
1 c granulated sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
1 (8 oz) carton sour cream, divided
1 egg
1 egg white
5 Tbsp butter, softened
2 c fresh cranberries, chopped

Streusel: Combine streusel ingredients; toss well; set aside.

Cake: Combine first 5 ingredients; whisk well. Combine vanilla, 1/4 c sour cream, egg and egg white in a small bowl; whisk well. Place remaining sour cream with butter in a large bowl and beat with a mixer on medium speed until well-blended. Add flour mixture to butter mixture alternately with egg mixture; being and end with flour.

Spread half of batter into a greased 9" springform pan. Sprinkle cranberries over batter. Spread remaining batter over berries. Sprinkle streusel on top.

Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

NOTES
From Cooking Light.
Untried.

Artichoke-Rosemary Bruschetta

1 (1 lb) loaf French bread, halved horizontally
1 c (4 oz) shredded mozzarella cheese
1/2 c grated Parmesan cheese
1 tsp dried crushed rosemary (1 Tbsp fresh)
2/3 c mayonnaise
1 (6-7 oz) jar marinated artichoke hearts, drained, chopped

On ungreased cookie sheet, place bread, but sides up. Bake 10 minutes at 75 degrees.

In medium bowl, mix 1/2 c mozzarella with remaining ingredients. Spread mixture on bread; sprinkle with remaining mozzarella. Bake 15-20 minutes or until cheese is melted.

NOTES
I think this is from Cooking Light.
Untried, but I would probably try subbing yogurt or sour cream for some of the mayo.

Pumpkin-Orange Spice Loaf

1 1/2 c all-purpose flour
1/2 c whole-wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground cloves
1 c sugar
1 c pumpkin puree
1/2 c milk
1/4 butter, softened
1 Tbsp grated orange rind
1/4 c orange juice
1 egg

Combine first 8 ingredients in a large bowl; make a well in the center. Combine remaining ingredients; whisk well. Add to flour mixture; stir until just moistened. Pour batter into a greased 8"x4" loaf pan. Bake at 350 degrees for 1 hour 10 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan and cool completely on wire rack.

NOTES
From Cooking Light.
Untried.