Buttermilk Cornbread

Adapted from All Recipes https://www.allrecipes.com/recipe/76594/grandmothers-buttermilk-cornbread/

Makes one 8x8 pan (can also be baked in a pie plate)

Ingredients

½ cup butter
⅔ cup white sugar
2 large eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
¼ teaspoon salt

Directions

Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan or small pie plate.

Melt butter in a large microwave-proof glass bowl. Stir in sugar. Quickly whisk in eggs.

In a small bowl, combine buttermilk and baking soda; whisk mixture into the large bowl. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain.

Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.

Turmeric-Black Pepper Chicken With Green Beans

Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1020970-turmeric-black-pepper-chicken-with-asparagus

Yield: 4 servings

Ingredients

3 tablespoons honey
¾ teaspoon black pepper, plus more to taste
Kosher salt (such as Diamond Crystal)
2 tablespoons all-purpose flour
1½ teaspoons ground turmeric
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon coconut or canola oil
12 ounces green beans, trimmed and thinly sliced on an angle
1 teaspoon unseasoned rice vinegar or soy sauce
1 lime, cut into wedges (optional)

Directions

In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside.

In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.

In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Remove chicken to a plate.

Add the green beans to the skillet, season with salt, stir and cook until crisp-tender, 5 minutes.

Return chicken to the skillet, add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.

Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve with jasmine rice and lime squeezed over top, if you like. 

Shrimp Pasta

Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1024631-shrimp-pasta

Yield: 4 to 6 servings 

Ingredients

Kosher salt (such as Diamond Crystal)
1 pound long pasta, such as linguine, fettuccine or spaghetti
1 pound large peeled and deveined shrimp (18 to 20 count), tails on or off
4 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
¼ cup thinly sliced garlic (about 7 cloves)
2 pints cherry or grape tomatoes
¼ teaspoon crushed red pepper, plus more to taste
½ cup dry white wine, such as Pinot Grigio
⅓ cup chopped fresh parsley, plus more for serving
Lemon zest, for serving

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Scoop out ½ cup of the cooking water, then drain the pasta in a colander and return it to the pot.

Meanwhile, pat the shrimp dry with a paper towel and season with ½ teaspoon salt. In a large (12-inch) skillet, heat the butter and olive oil over medium heat. Add the garlic and cook until lightly golden, 1 to 2 minutes. Add the tomatoes, crushed red pepper and 1 teaspoon salt; cook, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.

Add the wine and reserved pasta water, bring to a simmer and cook for 2 minutes, until slightly reduced. Stir in the shrimp and cook until they are just starting to turn opaque, about 3 minutes. Pour the sauce and the shrimp over the pasta and toss well. Add the parsley and toss again.

Transfer the pasta to bowls. Top with the lemon zest and more parsley. Sprinkle on more crushed red pepper, if desired. Serve immediately.

Coconut-Lime Shrimp

Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1020525-coconut-lime-shrimp

Yield: 3 to 4 servings

Ingredients

2 tablespoons toasted sesame oil

2 shallots, diced (or 3-4 tbsp diced onions)
1 to 2 jalapeño or serrano peppers, seeded if you like, minced
1¼ teaspoons fine sea salt, plus more to taste
2 tablespoons freshly grated or minced ginger
2 large garlic cloves, finely grated or minced
1(14-ounce) can unsweetened coconut milk
½ cup chopped cilantro leaves
1 pound peeled large shrimp
1 tablespoon freshly grated lime zest
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon light brown sugar
1 teaspoon soy sauce, plus more to taste
Cooked rice, for serving
Lime wedges, for serving

Directions

Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.

Stir in coconut milk, ¼ cup chopped cilantro and 1¼ teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.

Stir in shrimp, lime zest, lime juice, sugar and soy sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.

Serve over rice, with remaining cilantro and lime wedges on the side.

Miso-Maple Sheet-Pan Chicken With Broccoli

Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1025873-miso-maple-sheet-pan-chicken-with-brussels-sprouts

Yield: 4 servings

Ingredients

⅓ cup white miso
⅓ cup maple syrup
⅓ cup extra-virgin olive oil
1 teaspoon ground cumin
12 ounces broccoli florets
2 lb chicken breasts, cut into 1½-inch cubes, patted dry

Directions

Heat the oven to 425 degrees. Line a baking sheet with aluminum foil.

To a medium bowl that is large enough to fit the chicken and broccoli, add the miso, maple syrup, olive oil and cumin; whisk until emulsified. Set aside and reserve a scant ¼ cup (about 3 tablespoons) of the mixture for later. Add the broccoli and chicken to the bowl and toss to coat using a flexible spatula.

Add everything to the baking sheet, arranging everything in a single layer. Scrape any marinade left in the bowl over the mixture on the baking sheet.

Bake for 8 minutes. Remove the baking sheet from the oven and daub the reserved 3 tablespoons marinade on top of the chicken and broccoli. Return the pan to the oven and continue baking for 4 minutes more.

Heat the broiler. Place the baking sheet right underneath it and broil for 1 to 2 minutes, until chicken is cooked through and slightly charred on top. Serve warm over rice.

Miso-Honey Chicken and Green Beans

Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1023863-miso-honey-chicken-and-asparagus

Yield: 4 servings 

Ingredients

3 tablespoons white miso
3 tablespoons mild honey
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
2 teaspoons finely grated fresh ginger
2 teaspoons sriracha
1 tablespoon plus 2 teaspoons garlic-infused canola oil
1½ to 2 pounds boneless, skinless chicken thighs (you can use bone-in thighs with skin removed, but they will take longer to cook)
1 pound green beans, ends trimmed
Salt and pepper
2 scallions, thinly sliced
Cooked rice (optional), for serving

Directions

Make the marinade: In a bowl, whisk together the miso, honey, soy sauce, rice vinegar, ginger, sriracha, 1 tablespoon oil and 1 tablespoon water. Refrigerate half the marinade for serving.

Place the chicken in a shallow dish or zip-top bag and pour the remaining marinade over the top. Toss the chicken until coated and let marinate in the refrigerator for up to 30 minutes. (A longer marinade may dry out the chicken.)

When you are ready to cook, heat the broiler with a rack set 6 inches below it. Line a large baking sheet with aluminum foil. Remove the chicken from the marinade, scraping off any excess. Place the chicken in a single layer on one side of the baking sheet, with the flatter side up. Place the green beans on the other side. Drizzle the green beans with remaining oil and some of the scraped-off marinade, then toss to coat.

Broil until the chicken is cooked through with some charred spots and the green beans are browned, about 10 minutes.

To serve, top the chicken with a drizzle of the reserved marinade and a sprinkle of scallions. Serve with rice, if desired.

Curried Chicken Breast With Zucchini

Adapted from NYT Cooking https://cooking.nytimes.com/recipes/3209-curried-chicken-breast-with-zucchini

Serves 2

Ingredients

2 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt to taste if desired
Freshly ground pepper to taste
1 zucchini, about ½ pound, ends trimmed
2 teaspoons curry powder
1 tablespoon butter
2 tablespoons finely chopped shallots or onions
½ cup skim milk

1 tsp chicken bouillon/powder

Directions

Put chicken pieces in a bowl and add 1 tablespoon of the oil, salt and pepper.

Trim off the ends of the zucchini and cut it into 12 rounds, each about ½-inch thick. Add zucchini and curry powder to the chicken and blend well with the fingers to coat the pieces evenly.

Heat the remaining 1 tablespoon of oil in a heavy skillet and add the chicken pieces in one layer. Scatter the zucchini rounds between the chicken pieces, preferably in one layer. Cook over moderately high heat until chicken pieces are nicely browned on one side, about 3 minutes. Turn the chicken pieces and the zucchini rounds and cook over moderately low heat about 5 minutes. (If the zucchini and chicken don't lie flat in the skillet, cook the chicken first with some of the zucchini, then remove the cooked chicken and zucchini to a plate and cook the remaining zucchini.)

Transfer chicken pieces and zucchini rounds to a warm serving dish.

Add the butter to the skillet. Add shallots and cook, stirring, about 30 seconds. Add milk and bouillon and cook until reduced to about ⅓ cup, then bring to a boil. Return chicken and zucchini pieces to the sauce and turn the pieces in the sauce. Cook about 2 minutes.

Stir-Fried Shrimp With Snow Peas and Ginger

Adapted from the NYT https://cooking.nytimes.com/recipes/7036-stir-fried-shrimp-with-snow-peas-and-ginger

Yield: 2 servings

Ingredients

1 tablespoon plus ¼ teaspoon salt
1 pound large shrimp, peeled and deveined
⅓ cup chicken broth
2 teaspoons dry sherry
1½ teaspoons soy sauce
1½ teaspoons cornstarch
¾ teaspoon sugar
⅛ teaspoon ground pepper
1 tablespoon plus 2 teaspoons garlic-infused vegetable oil
1 teaspoon minced ginger
12 ounces pole beans or sugar snap peas, washed and dried
1 scallion, chopped (optional)

Preparation

1. In a large bowl combine 2 cups cold water and 1 tablespoon salt, stirring until salt is dissolved. Add shrimp, and let stand five minutes. Rinse shrimp under cold running water, and set to dry on paper towels. With more towels, pat shrimp dry.
2. In a bowl, combine broth, wine, soy sauce, cornstarch, sugar and pepper.
3. Heat a wide pot over high heat. Add beans/peas and 1/2 cup water. Cover and steam for 4 minutes.
4. Move the beans/peas to the outer edges and add 1 tablespoon of the garlic oil to the pot, then the shrimp, spreading them in a single layer, so they have contact with hot metal. Stir-fry for 2-3 minutes or just until pink. Add remaining 2 teaspoons oil and ginger, and stir-fry 1 minute.
5. Stir cornstarch mixture, swirl it in around sides of wok, and bring to a boil. Stir-fry just until shrimp are cooked through and sauce has thickened, about 30 seconds more. Stir in scallions, and serve immediately over rice.

Easy (and Tasty) Baked Chicken Breast and Roasted Vegetables

Ingredients

• 2 boneless, skinless chicken breasts, thawed
• 2 tbsps olive oil (garlic infused for low FODMAP)
• 1 tsp Italian seasoning*
• 1 tsp paprika*
• 1/2 tsp salt*
• 1/4 tsp black pepper*
• 2 cups of broccoli florets, or 2 small zucchini cut into 1"-thick slices

*or more, to taste; also, feel free to add garlic powder if FODMAP isn't a problem

Tools

• sheet pan
• aluminum foil
• medium bowl

Directions

1. Move rack to middle of oven and heat oven to 400 F
2. Line sheet pan with aluminum foil
3. In medium bowl, mix 1 tbsp oil and spices
4. Add chicken breasts and turn to coat all sides
5. Place chicken breasts on one side of sheet pan and cook for 10 minutes
6. Add 1 tbsp oil to bowl, and add more spices if desired
7. Add vegetables to the small bowl and stir to cover with spices and oil
8. After chicken has cooked for 10 minutes, open oven and add vegetables to the other side of the tray (you may want to spray foil with non-stick spray before adding veg)
9. Cook for 15 minutes or until chicken is fully cooked (if you have a meat thermometer, the thickest part of the breast should be 165F; if no thermometer, slice and check for clear juices)

Miso Garlic Chicken

Ingredients

For the Chicken

1 tablespoon fine sea salt, plus more as needed
2 tablespoons plain whole-milk yogurt or whey
4 cups cold water
4 boneless, skinless chicken breasts (about 2 pounds)
¼ cup unsalted butter (½ stick), melted, or olive oil
2 tablespoons onion powder
1 tablespoon garlic powder
2 teaspoons chipotle powder
1 teaspoon black pepper

For the Miso-garlic Sauce

¼ cup unsalted butter (½ stick), cubed
4 garlic cloves, peeled and minced
1 tablespoon lemon zest
½ teaspoon black pepper
1 tablespoon red miso
2 tablespoons lemon juice
2 tablespoons minced scallions or chives

Directions

Step 1

Heat oven to 425 degrees. Line a 9-by-13-inch high-heat baking dish with aluminum foil. In a large bowl, stir 1 tablespoon salt and the yogurt into 4 cups cold water. (The brine helps the chicken retain its moisture, for juicier breasts.) Add the chicken and let sit for 15 minutes.

Step 2

In a small bowl, mix together butter, onion powder, garlic and chipotle powders, and black pepper until they form a paste.

Step 3

After 15 minutes, drain the breasts, discarding liquid. Pat dry, transfer to the baking dish, and spread the paste all over the chicken.

Step 4

Roast until the top is golden brown and the chicken reaches an internal temperature of 165 degrees, about 30 minutes. If chicken is darkening too quickly, tent loosely with foil. Let the chicken cool, covered, for 5 minutes. Reserve the pan juices.

Step 5

About 10 minutes before the chicken is done, prepare the miso-garlic sauce: In a medium saucepan, melt the butter over medium-low heat. Remove from the heat and stir in garlic, lemon zest, black pepper and miso. Return to the heat and add the lemon juice and 2 tablespoons water, then mix until a velvety sauce forms. Remove from heat and stir in the reserved pan juices from the chicken. Taste and season with salt as needed.

Step 6

To serve, either slice the chicken breasts across the grain or keep them whole. Pour the sauce over the chicken and garnish with the minced scallions or chives. Serve immediately.

Panang Chicken Curry

Adapted from the New York Times

Ingredients

Curry paste:

• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 cup dry-roasted peanuts (preferably unsalted)
• 2-4 tbsp red curry paste, to taste

Curry:

• 1 lb boneless, skinless chicken breasts or thighs
• 2 tsp soy sauce or fish sauce
• 1 (13.5 oz) can coconut milk
• lime juice (a few tbsp), makrut lime leaves, and/or lime zest, to taste
• 1 1/2 tsp brown or granulated white sugar
• 1 zucchini
• 1 spicy pepper (optional)
• basil leaves, preferably Thai basil (optional)

Jasmine rice for serving

Directions

1. In a small bowl, mix the spices and red curry paste. Chop the peanuts as fine as you can, then add to the paste.
2. Halve the zucchini lengthwise and then cut into very thin half-moon slices, no thicker than 1/4 inch each.  If using a pepper, slice it thinly.
3. Slice the chicken into very thin (1/4" or so), 1 1/2-inch-long pieces. Place in a medium bowl, drizzle with soy (or fish) sauce, and mix until coated.
4. Heat a medium saute pan over medium-high. Scoop 4 tbsp of the thick cream off the top of the coconut milk and add it to the pan; it will immediately sizzle. Stir until thickened and bubbling on the sides, about 30 seconds. Stir in the curry paste and reduce to medium. Cook the paste, continuously stirring, until a thick paste forms and the coconut oil separates (the sauce "breaks"), about 2-3 minutes. If it starts sticking, add a splash of coconut milk and scrape up anything from the bottom of the pan. 
5. Add the lime (juice, zest, or leaves) and sugar. Cook, continuously stirring, to dissolve the sugar and infuse the flavors, about 2 minutes. Add the remaining coconut milk and the zucchini (and pepper) slices, increase the temperature to medium-high, bring to a boil, and cook, continuously stirring, until the zucchini is barely tender, about 4 minutes. The curry should be at a lively simmer; adjust the heat as necessary.
6. Add the chicken and cook through, stirring frequently, until cooked through, about 3-4 minutes. Taste and add more soy/fish sauce and sugar, if needed. (This is not a sweet curry; the sweetness should take a backseat to the spice.)
7. Garnish with sliced basil and serve with jasmine rice.

Gazpacho*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1017577-best-gazpacho)

Thai Spring Rolls (Fresh)

Adapted from https://tastesbetterfromscratch.com/fresh-spring-rolls/

Ingredients

Peanut sauce:
3/4 cup sweet chili sauce (note: I use my homemade Tomato Jam for this. Delicious!)
1/3 cup peanut butter, smooth or crunchy
1/2 teaspoon low-sodium soy sauce
1/2 teaspoon hoisin sauce

Rolls:
1 package spring roll rice wrappers
1 package vermicelli rice noodles
2 mangoes, peeled and sliced into thin strips
1 large carrot, peeled and shredded or sliced into thin strips
1 large English cucumber, peeled and sliced into thin strips
1 pound firm tofu, squeezed dry and cut in small chunks
1 bunch fresh mint leaves, whole or chopped
1 bunch fresh basil leaves, whole or chopped
1 bunch fresh cilantro, chopped
Peanut sauce, to taste

Directions:

1. Cook vermicelli noodles in boiling water for just a few minutes, according to package instructions. Drain and rinse with cold water. (May be done ahead and chilled)
2. Gather all topping ingredients together, including chopped veggies, herbs, and tofu. (Place in individual bowls or plates for a fun build-your-own-spring-roll activity.)
3. Add about 1/2 inch of hot water to a large, deep dish or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should feel pretty soft as you remove it and lay it on your counter or plate. 
4. Spread up to 1 tbsp of sauce onto the center of the wrapper. Add 1-2 slices of each veggie, a few pieces of tofu, a few leaves of each herb and a small bunch of noodles on the spring roll.
5. Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito. 

Palak Tofu (Curried Spinach and Tofu)

Adapted from https://www.cookwithmanali.com/palak-tofu/

Ingredients

• 1 package firm tofu, cut into cubes
• 1 tbsp garlic-infused canola oil
• 1/8 teaspoon ground pepper
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon red chili flakes
• salt, to taste

Spinach Curry

• 2 lbs baby spinach
• 1 can diced tomatoes, drained
• 2 tsp ground ginger (or 1 inch fresh ginger, roughly chopped)
• 1/2 teaspoon curry, to sprinkle
• 1/8 teaspoon red chili powder, or to taste
• 3/4 teaspoon cumin powder
• 1/2 to 1 cup coconut milk (1/2 a can)
• 1 tbsp garlic-infused canola oil
• salt, to taste
• 1-2 teaspoon sugar or honey, optional
• 1 teaspoon fresh lemon juice, optional

Instructions

Tofu

1. In a pan heat the oil. Add cubed tofu and sprinkle paprika, salt, pepper and red chili flakes.
2. Saute a few minutes on each side, until tofu is light golden brown in color. Set aside.

Spinach Curry

1. In a large pot, heat oil and add ginger. (If using fresh ginger, cook 3 minutes; if using ground ginger, cook 1 minute.) 
2. Add tomatoes, curry powder, cumin powder, salt, and chili powder, and cook 3-4 minutes.
3. Add spinach and cook until wilted, then another 2 minutes.
4. Transfer mixture to a blender, add 1/2 cup (or more) coconut milk, and blend to a smooth paste. (Add coconut milk until puree is desired consistency.)
5. Return spinach puree to pot and add sauteed tofu.
6. Mix well and also add water at this step [if required] to adjust the consistency of curry to preference.
7. Add sugar/honey [if using] and mix.
8. Cover and let the curry simmer for 10 minutes on medium-low heat.
9. Squeeze in some fresh lemon juice (optional) and serve hot with Indian bread or basmati rice.

Pumpkin Chickpea Curry with Broccoli

Adapted from Yup It's Vegan

Ingredients
Saute mixture:
    1 Tbsp garlic-infused olive oil
    1/2 cup diced onion or shallots (or green onion/green leek for Low FODMAP)
    1 1/2 inch fresh minced ginger (or ~2 tsp ground ginger)
    1/2 tsp chili pepper flakes
    1/2 tsp ground cumin
    1/4 tsp ground cinnamon
    1/4 tsp ground turmeric
    3 Tbsp Thai red curry paste

Remaining vegan pumpkin curry ingredients:
    1 (15 oz) can coconut milk
    1 (15 oz) can pumpkin puree
    1 (15 oz) can chickpeas, rinsed and drained
    8 oz broccoli crowns, cut into small florets
    1 1/2 Tbsp fresh lime juice
    salt to taste (or use ~1 Tbsp soy sauce)

Instructions

Heat the olive oil in a pot over medium heat. Add the onion/shallot/leek with a pinch of salt, and stir frequently until starting to brown, 3-5 minutes. Add the ginger and cook for 30 seconds. Add the chili flakes, cinnamon, cumin, and turmeric with another pinch of salt, and cook for another 30 seconds or until fragrant. Stir in the Thai red curry paste and cook for 2-3 minutes until starting to stick.

Stir in the coconut milk, pumpkin puree, and chickpeas, and bring a boil (it will be thick!). Reduce the heat, stir in the broccoli, and cover the pan. Cook for about 10 more minutes, stirring occasionally, until the broccoli is bright green and tender. Stir in the lime juice and season to taste with additional lime, and soy sauce or salt.

Serve hot with jasmine rice

Greek Pizza with Spinach, Feta and Tomatoes

Basically https://mywifecancook.com/spinach-feta-pizza/ but use a pre-made pizza crust (Mama Mary is tasty) and cook the spinach a little before placing on the crust. Also, cook only 10 minutes.

Banana Bread in a Blender

Adapted from the BlendTec cookbook

Ingredients:
2 ripe bananas (approximately 1 cup mashed)
2 large eggs
1/2 cup vanilla yogurt (I use Light n Fit Greek, which has Splenda)
3/4 cup granulated sugar
1/4 cup canola oil
1 tsp. vanilla extract
1 1/2 cups all-purpose or whole wheat flour
1 tsp. baking soda
1 tsp. kosher salt

Directions:
Preheat oven to 350.
Place first six ingredients in mixer and blend on "Batter" setting.
Add flour, baking soda, and salt, and mix/pulse until just blended.
Spray loaf pan (or four mini loaf pans) with cooking spray.
Pour batter into pan(s).
Bake 1 hour (~30 minutes for mini loaves).

Monster Cookies

Ingredients

1 cup brown sugar
1 cup sugar
1⁄2 cup butter, softened
3 eggs
1 teaspoon vanilla
1 1⁄2 cups peanut butter
2 teaspoons baking soda
4 1⁄2 cups oatmeal (classic or instant)
1 cup semi-sweet chocolate chips
1 cup plain M&M's

Directions

Heat oven to 350

Using a stand mixer and large bowl, cream first 6 ingredients (through peanut butter) until smooth.

Add baking soda and oatmeal and mix well. Fold in the chocolate chips and M&M's

Make individual cookies or a single sheet-pan cookie. Bake individual cookies for 10-12 minutes; pan cookie for 15-20 minutes.

Makes 96 cookies, 85 calories each

Note: I used a 13x18 cookie sheet and cut the resulting pan into 1.5" cookies (8x12 = 96). YMMV.

Butternut Squash–Sweet Potato Soup

Modified from http://makingthymeforhealth.com/butternut-squash-sweet-potato-soup-vegan/

Ingredients

2 tablespoons butter
1 cup diced onion
1 cup carrots, peeled and cut into ~1/2" chunks
1 lb frozen butternut squash
1 large sweet potato, peeled and diced (about 2 cups)
4 cups vegetable broth
1 cup lite coconut milk
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon curry powder
1/8 teaspoon ground nutmeg

Directions

In a large pot, warm the butter/oil over medium heat. Add the onion and cook for 5 minutes. Add the spices and stir, cooking for 1 minute.

Add the broth and diced sweet potato to the pot and bring to a boil. Reduce to a simmer, cover, and cook for about 10 minutes. Add butternut squash, return to a boil, reduce to simmer, and cook an additional 10 minutes.

While the vegetables are simmering, steam the carrots in a microwave-safe bowl for 5 minutes until tender.

Using an immersion blender, puree the vegetables until a thick, smooth consistency is reached. Add the coconut milk and the steamed carrots. Stir to combine then cook until heated through, about 3 minutes.

Chicken Tetrazzini

From Margaret Huber

Ingredients

• 2 1/2 cups uncooked spaghetti, broken into 2" pieces
• 3 whole chicken breasts, cooked and shredded (or canned chicken)
• 3/4 cups diced bell peppers
• 1 medium onion, chopped
• 1 can (10.75 oz) cream of mushroom or cream of chicken soup
• 1 can (10.75 oz) cream of celery soup
• 1 can (15 oz) chicken broth
• 3 1/2 cups grated cheese (cheddar, mozzarella, or colby jack)
• 1/2 cup grated parmesan cheese

Directions

1. Mix together spaghetti, chicken, peppers, onion, soups, broth, and shredded cheese
2. Place in 3 quart or 9x13 glass dish
3. Sprinkle parmesan cheese on top
4. Cover and refrigerate 12-24 hours
5. Take pan out of refrigerator, uncover, place in oven, and heat oven to 350F
6. Bake for 1 hour