I am a big lover of breakfast for supper so this Pumpkin Baked Oatmeal struck a chord with me. Can you imagine how good the house would smell for Larry to come home to? We could add a couple of poached eggs to the plate & it would be a nicely balanced meal.
Crunchy-Top Pumpkin Baked Oatmeal (Muffins optional)
2 eggs
1/4 cup maple syrup (can substitute honey)
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon pumpkin pie spice (see note)
1/4 cup melted butter (can also use coconut or canola oil)
1/2 cup 100% pumpkin puree (not pumpkin pie filling)
1 small apple, grated (I leave skin on)
1 1/4 cups milk
3 cups old-fashioned oats
1/4 – 1/3 cup brown sugar
1. Butter 2-quart baking dish or muffin tins.
2. In large bowl, mix together all ingredients except oats and brown sugar. Add oats and mix until thoroughly combined.
3. Place mixture in baking dish or muffin tins. (If using muffin tins, fill until almost level with top of cup.) Cover with plastic wrap and refrigerate overnight or at least 4 hours.
4. In the morning, set on counter while your preheat oven to 375 degrees. Bake for 27-30 minutes for a 8-inch square pan or 9-inch pie, about 20 minutes for a muffin pan. Remove from oven, sprinkle the brown sugar evenly over top of oatmeal and broil for one minute, watching closely, or until sugar melts and begins to caramelize.
5. Serve warm with milk, fruit and/or nuts, if desired. Great leftover. Freezes well.
Notes:
Pumpkin pie spice is a combination of cinnamon, ginger, nutmeg and allspice. If you do not have the pumpkin pie spice, use any combination of these that you like, or simply use cinnamon.
I am a BIG, no make that HUGE lover of pumpkin! Are you?
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I absolutely have to make a soup on Sunday night. I don't feel sick but homemade chicken soup is niggling away at me daily. I found this version and the white kidney beans just spoke to me. I have a chicken soup with ginger but this time I think I'll go for something a little more bland. So this is what I am making for Sunday dinner.
Tuscan Chicken Soup - 4 servings - Prep: 15 min. Cook: 20 min.
Ingredients
1 small onion, chopped
1 small carrot, sliced
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
1 cup water
3/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
2/3 cup uncooked small spiral pasta
3 cups thinly sliced fresh escarole or spinach
2 cups shredded cooked chicken
Directions
In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil.
Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole and chicken; heat through.
Nutrition Facts: 1 cup equals 329 calories, 10 g fat (2 g saturated fat), 67 mg cholesterol, 1,542 mg sodium, 30 g carbohydrate, 6 g fiber, 28 g protein.
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I love stuffed peppers but I am basically lazy & hate to fiddle around stuffing them but then I don't like making cabbage rolls either. This recipe had my name on it...just huck and chuck it all in a pot - is so much more my style!
Stuffed Pepper Soup (MODIFIED)
2 pounds ground beef *(1 1/2 lb.)
2 quarts water (*2 cups)
1 can (28 ounces) tomato sauce( *1 -8 oz.)
1 can (28 ounces) diced tomatoes, undrained *( 1-28 oz.crushed tomatoes)
2 cups cooked long grain rice( *1 1/4 cup long grain rice)
2 cups chopped green peppers(*I used green, orange, red and yellow)
1/4 cup packed brown sugar(*2 T)Note: If you would like it sweeter add 4 T
2 teaspoons salt
2 teaspoons beef bouillon granules( *1- 14 oz. beef broth)
1 teaspoon pepper
In a Dutch oven, cook beef over medium heat un4l no longer pink; drain. S4r in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or un4l peppers and rice are tender. *If soup is too thick add more water to thin.
* the asterisk is my recipe
I think this will be Saturday night's supper! Mmmmmm!
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For our Thanksgiving, I am thinking that I will pick up a small ham, a mess of fresh veggies for steaming and I'll make this for my side dish:
Mushroom and Brown Rice Casserole
2 tsp olive oil
8 oz pkg white mushrooms, sliced
8 oz pkg Cremini mushrooms, sliced
1 large onion, finely chopped
3 cloves garlic, minced
3 c. cooked brown rice, at room temperature
2 eggs
1 c. small curd cottage cheese
1/2 c. sour cream
1/3 c. Parmesan cheese, divided
salt and pepper
Preheat oven to 350 F. Lightly grease a 2 quart baking dish. In a large skillet over medium heat saute the mushrooms, onion, salt & pepper in the olive oil, sirring occasionally, for about 5-7 minutes. Stir in garlic, and cook for an additional 2 minutes. Remove from heat.
Add the rice to the skillet and stir to combine.
In a large bowl, whisk together the eggs, cottage cheese, sour cream, salt & papper until smooth. Add to the rice mixture and stir gently until well blended.
Sprinkle most of the Parmesan over the top, reserving a little for the finishing.
Cover the dish with foil & bake for 30 minutes. Remove the foil and bake for 20-30 minutes more, until the top is lightly browned. Top with remaining Parmesan.
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See what I mean about the cooking bug biting me HARD?!
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