Instant Rice Pudding

1 cup instant rice
2 1/2 cups milk
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup sugar
1/4 cup raisins
2 eggs, slightly beaten
1/2 tsp. vanilla

In saucepan, combine rice, 2 cups milk, salt, cinnamon, nutmeg, sugar & raisins. Bring to a rolling boil, stirring constantly. Reduce heat; boil slowly 10 minutes, stirring occasionally. Mix eggs w/ remaining milk. Slowly add to hot mixture, stirring vigorously w/ a fork. Cook over medium heat until thickened. Add vanilla. Let cool 10 minutes.

*** Yeah, yeah, yeah, I know- rice pudding, big deal! BUT this is something that I LOVE & never think to make, so I'm throwing it in here as a way to remind myself of it. :)

Uhhhh... Banana/Coconut Milk Dessert?

I have no idea what to call it! :D My sister used to make this & gave me the recipe years ago. I made it tonight, after deciding that I NEEDED something sweet (and quick!). I mean, I AM 6 1/2 months pregnant! ;)

-14oz. coconut milk
- 3 bananas, sliced
-3TBS brown sugar
-1 tsp. vanilla
-pinch of salt

Simmer over medium heat for 10 minutes.

This recipe can totally be played with- I never add all of the milk so that it's almost like a pudding. Roman gobbled his all up & demanded more. :)

Banana Muffins

1/2 cup vegetable oil
3/4 cup maple syrup
3 tablespoons unsweetened applesauce
2 bananas, mashed
1 tablespoon water
2 tsp. baking powder
1 tsp. baking soda
2 cups all purpose flour
Dash of cinnamon
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Spray a 12 cup muffin pan w/ vegetable cooking spray. Combine all ingredients in a large bowl. Mix until blended. Spoon batter evenly into muffin pan. Bake 20-25 minutes. Remove from pan immediately. Cool on a wire rack.

***Just made these this morning & they were SUPER good! This was the 1st time I'd ever made muffins from scratch. They're vegan, so Roman was able to eat the batter. :)

Classic Baked Acorn Squash

Classic Baked Acorn Squash Recipe
(from SimplyRecipes.com)

Ingredients
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
Method
1 Preheat oven to 400°F.
2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Serves 2 to 4, depending on how much squash you like to eat.

***Yeah, yeah, I know- a ridiculously easy recipe that most everyone knows how to do by heart, right? ;) However, I don't usually make it like this (I usually just cut & scoop the squash & put in a pan of water, cut side down). I've never baked it WITH stuff already in it! And I've never used maple sugar! Mmmmm! Roman LOVED it (he hasn't had acorn squash since I pureed it for him when he was little). I think this will be my new way to make it from now on.

Baked Onion Rings

From Eating Well

2 medium yellow onions
3/4 cup all-purpose flour
2 tsp baking powder
3 large eggs
1 /2 cups fine dry breadcrumbs
1 TBS seasoning blend, such as Cajun, jerk or Old Bay
Olive oil or canola cooking spray

1. Position racks in upper & lower thirds of oven; preheat to 450 degrees. Coat 2 large rummed baking sheets w/ cooking spray.

2. Cut off both ends of each onion &
peel. Slice into 1/2 inch thick slices; separate into rings (discard the smallest rings). Place the rings in a medium bowl; cover w/ cold water.

3. Combine flour & baking powder in a shallow dish. Lightly beat eggs in another shallow dish. Combine the breadcrumbs & seasoning in a 3rd shallow dish. Working w/ 1 ring @ a time, remove from the water, letting any excess drip off. Coat in flour, shaking off any excess. Dip in egg & let any excess drip off. then coat in the breadcrumb mixture, shaking off any excess. Place on the prepared baking sheets. Generously coat the onion rings w/ cooking spray.

4. Bake for 8-10 minutes. Turn each onion ring over & return to the oven, switching positions of the baking sheets. Continue baking until brown & very crispy, 8-10 more minutes.

Broccoli Cheddar Cheese Soup

2 TBS salted butter
2 cups peeled & diced boiling potatoes (about 2 medium)
1/2 cup chopped onion
2 TBS all purpose flour
1 (14.5oz) can non-chicken broth
2 cups milk
3 cups broccoli (chopped florets & thinly sliced stems)
8 oz. Sharp or Extra Sharp Cheddar, grated (about 2 cups)
1 tsp fresh lemon juice
Salt & ground pepper to taste

1. In large saucepan, melt butter over medium heat. Add potatoes & onions & cook; stirring, until onion is tender; about 5 minutes.

2. Add flour & cook, stirring, for 2 minutes longer.

3. Gradually, stir in broth & milk. Bring to a simmer & cook until potatoes are nearly tender, about 5 minutes. Add broccoli & cook until broccoli is tender, about 5 more minutes.

4. Remove from heat & stir in cheese. Add lemon juice & season w/ salt & pepper.

Black Bean Soup

Black Bean Soup
(from Eating Well)

1 TBS canola oil
1 small onion, chopped
1 TBS chili powder
1 tsp ground cumin
2- 15oz cans black beans, rinsed
3 cups water
1/2 cup prepared salsa
1/4 tsp salt
1 TBS lime juice
4 TBS reduced fat sour cream (optional)
2 TBS chopped fresh cilantro (optional)

1. Heat oil in a large saucepan over medium heat. Add onion & cook, stirring, until beginning to soften, 2-3 minutes. Add chili powder & cumin & cook, stirring, 1 minute more. Add beans, water, salsa & salt. Bring to a boil; reduce heat & simmer for 10 minutes. Remove from heat & stir in lime juice.

2. Transfer 1/2 the soup to a blender & puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Server garnished w/ sour cream & cilantro, if desired.

Cheddar Cauliflower Soup

Cheddar Cauliflower Soup
(from Eating Well)
2 TBS extra virgin olive oil
2 large leeks, white & light green parts only, thinly sliced & rinsed
4 cups chopped cauliflower florets (from 1 medium head)
2 1/2 cups low-fat milk, divided
2 cups water
1 bay leaf
1 tsp salt
1/2 tsp white or black pepper
3 TBS all-purpose flour
1 1/2 cups extra-sharp Cheddar cheese
1 TBS lemon juice

1. Heat oil in a large saucepan over medium heat. Add leeks & cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt & pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover & cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.

2. Meanwhile, whisk the remaining 1/2 cup of milk & flour in a small bowl. When the cauliflower is soft, remove the bay leaf & stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about 2 minutes more. Remove from the heat. Stir in cheese & lemon juice.

Inside-Out Lasagna

Inside-Out Lasagna
(from Eating Well)
8 oz. whole-wheat rotini or fusilli
1 TBS extra virgin olive oil
1 small onion, chopped
3 cloves garlic, sliced
8 oz. sliced white mushrooms (about 3 1/2 cups)
1/2 tsp salt
1/4 tsp freshly ground pepper
1- 14 oz. can diced tomatoes w/ Italian herbs
8 cups baby spinach
1/2 tsp crushed red pepper (optional)
3/4 cup part-skim ricotta cheese

1. Bring large pot of water to a boil. Add pasta; cook until just tender, 8-10 minutes or according to package directions. Drain & transfer to a large bowl.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion & garlic & cook, stirring, until soft & beginning to brown, about 3 minutes. Add mushrooms, salt & pepper & cook, stirring, until the mushrooms release their liquid, 4-6 minutes.

3. Add tomatoes, spinach & crushed red pepper. Increase heat to medium high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.

4. Toss the sauce w/ the pasta & divide among 4 bowls. Dollop each serving w/ 3 TBS of ricotta.