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.