Food goodness

Based on this recipe , with some fairly substantial modifications. I've made it once with the blueberry sauce and once without, and I think it's actually better with just plain maple syrup on top. You could make this right before eating it, of course, but letting it sit overnight helps everything meld together. Ingredients: A loaf and a half of challah (the best way) or a substantial amount of any kind of bread One package cream cheese (you can use reduced fat, but the regular kind melts better) A pint of fresh blueberries or a few handfuls of frozen 8 eggs 1/2 to 1 c milk 1/2 c maple syrup dash of vanilla dash of cinnamon Grease a 9x13 glass baking dish. Cut the cream cheese into little squares. Tear the bread into bite-sized pieces and layer them in the dish with the cream cheese and blueberries, distributing things somewhat evenly. Whisk together the eggs, milk, syrup, vanilla and cinnamon. Pour it over the casserole a little at a time, making sure it

Adapted from ATK's Slow Cooker Revolution and a recipe I swiped from I's. 1 container low-sodium chx broth 1 can hominy, drained and rinsed or 2 C fire roasted frozen corn (no need to thaw) 2 T veg oil 2 onions, small dice 3 large bell peppers, medium dice 4 jalapeno chiles, stemmed, seeded and minced OR 2 chiles in adobo, minced 6 garlic cloves, minced 4 t ground cumin 2 t ground coriander 1 t smoked paprika 1/2 t cayenne 3 15 oz cans cannellini or Great Northern beans, drained and rinsed 3 lbs bone-in chx thighs, skin removed and trimmed (I used 2 large breasts and 6 drumsticks because that's what was in my freezer) S&P potato flakes for thickening soup, optional In a microwave safe bowl add oil, onions, spices and jalapenos/chiles in adobo and microwave on high for 4 min then stir.  Microwave another 3 min and add to slow cooker along with broth, bell peppers and beans.  Season chx with S&P and nestle into slow cooker.  Cover and cook until chx

From Joy the Baker . 2 tablespoons olive oil 1 pound spicy chicken sausage, uncased 1 medium yellow onion, finely diced 3 celery stalks, finely diced 2 carrots, finely diced 2 cloves garlic, minced 2 teaspoons dried ground cumin 1/4 teaspoon red chili flakes 2 cups uncooked French lentils, rinsed 8 cups chicken stock salt and pepper to taste parmesan cheese, olive oil, and bread to serve In a large saucepan over medium heat, warm olive oil.  Add the uncased chicken sausage and cook, breaking up with a spatula as it cooks.  Sausage should finish cooking in small chunks.  Remove from the pan. Add a touch more olive oil if necessary.  Add onions, celery, and carrots.  Cook until the onions are transluscent, about 5 to seven minutes.  Stir occasionally.  Add the garlic, cumin, and chili flakes, and cook for one minute more. Add the sausage back to the pan.  Stir to incorporate.  Add the lentils and chicken stock.  Reduce the heat to low and simmer the soup, uncov

This has officially replaced the old way I used to make this meal , because this way is easier and better. That is all. Up to two lbs. peeled, seeded butternut squash, cut into 1/2-inch cubes 2 large onions, cut into 3/4-inch pieces 1 teaspoon freshly grated nutmeg Salt Freshly ground black pepper Some tablespoons olive oil 8 ounces dried corkscrew-shaped pasta, such as fusilli or rotelli 1 1/2 cups low-fat ricotta cheese 4 to 6 tablespoons grated Parmesan cheese Preheat the oven to 375 degrees. Line a large rimmed baking sheet with heavy-duty aluminum foil and spray with olive oil or cooking spray. Oil the baking sheet and spread out the squash and onions in a single layer. Grate nutmeg over everything, sprinkle with salt and pepper, and spray or drizzle with olive oil. Roast for 25 to 30 minutes, until the squash is tender and the onion has browned lightly. Remove the vegetables from the oven; reduce the temperature to 350 degrees. While the vegetable