Spicy Butternut Squash

Ingredients:

2 tablespoons vegetable oil
2 teaspoons fenugreek seeds
2 teaspoons cumin seeds
2 black cardamom pods
1 (2 inch) cinnamon stick
1 yellow onion, diced
1 medium tomato, chopped
2 teaspoons tumeric
1 teaspoon ground coriander
4 pounds butternut squash, peeled and cut into 1 inch pieces
3-4 serrano chilis, seeds removed and chopped
2 teaspoons brown sugar
1 teaspoon garam masala
2 teaspoons salt
1 teaspoon red chili powder
1 tablespoon lemon juice

Directions:

1. Heat the oil in a saucepan over medium high heat.  Once its hot, add the fenugreek, cumin, cardamom, and cinnamon stick.  Cook 3-4 minutes, stirring constantly, until the mixture sizzles.  Add the onion and cook for another minute until the onions brown slightly.  Put the mixture in a slow cooker.
2. Add tomato, tumeric, and coriander.  Mix well.
3. After a few minutes, add the butternut squash and mix very well.  Turn the slow cooker to low and cook for 4 hours, stirring a few times during cooking.
4. Add the green chilis, brown sugar, garam masala, salt, red chili powder, and lemon juice.  Mix well.

Serve over brown rice.

Recipe Credit:
The Indian Slow Cooker 

Curried Chickpeas

Ingredients:

3 cups dried chickpeas
1 medium yellow or red onion, diced
1 medium tomato, diced
1 (2 inch) piece ginger, peeled and chopped
4 cloves garlic, peeled and chopped
4 green serrano chilis, chopped
1 tablespoon cumin seeds
1 tablespoon ground coriander
1 tablespoon garam masala
1 tablespoon chana masala
1 tablespoon red chili powder
2 tablespoons salt
1 teaspoon tumeric powder
12 cups water
2 tablespoons fresh cilantro

Directions:

1. Put the chickpeas, onion, tomato, ginger, garlic, green chilis, cumin, coriander, garam masala, chana masala, red chili powder, salt, turmeric, and water in a slow cooker.
2. Cook on high for 14 hours.  Towards the end of the cooking time, use the back of a large spoon to mash some of the beans against the walls of the slow cooker or pulse 2 or 3 times in the immersion blender.

Serve over top of brown rice.

Recipe Credit:
The Indian Slow Cooker

Ginger-Spice Cake

Ingredients:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 large eggs
1 cup granulated white sugar
1 cup whipping cream
1 teaspoon vanilla extract
powdered sugar to decorate

Directions:
1. Preheat the oven to 350 degrees. Grease a 9-inch square baking pan- or if you have a 9-inch springform pan or cake pan.
2. Sift the flour, baking powder, salt, ginger, nutmeg, cloves and cinnamon into a bowl. Set aside.
3. In a separate bowl, with an electric mixer (hand or stand version), beat the eggs on high speed until very thick, about 5 minutes. Gradually beat in the granulated sugar.
4. Reduce speed to low, and beat in the flour mixture alternatively with the whipping cream into the eggs, beginning and ending with the flour. Stir in vanilla.
5. Pour into the pan and bake until the top springs back when touched lightly, about 35-40 minutes. Watch closely- you don’t want to over-bake or it will be dry.
6. Sprinkle powdered sugar over the hot cake, cut into squares or wedges. Serve with ice cream, if desired.

Recipe Credit: http://www.recipegirl.com/2007/10/01/ginger-spice-cake/

Corn Casserole

Ingredients:
1 (15¼-ounce) can whole kernel corn, drained
1 (14¾-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix
1 cup sour cream
½ cup (1 stick) butter, melted
1 to 1½ cups shredded Cheddar


Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
3. Pour into a greased 9 by 13-inch casserole dish.
4. Bake for 45 minutes, or until golden brown.
5. Remove from oven and top with Cheddar.
6. Return to oven for 5 to 10 minutes, or until cheese is melted.
7. Let stand for at least 5 minutes and then serve warm.

Recipe Credit: http://www.stockpilingmoms.com/2012/09/corn-casserole/

Daniel-Fast Baked Oatmeal

Ingredients: 

1 ½ cups old-fashioned rolled oats
1 ½ cups unsweetened almond milk
½ cup unsweetened applesauce
¼ cup chopped dried apricots
¼ cup chopped dates or raisins
¼ cup chopped pecans or walnuts
½ teaspoon cinnamon
¼ teaspoon salt

Directions:
Preheat oven to 350 degrees. Put all ingredients in a large bowl and stir well. Transfer to an 8 by 8-inch baking dish that has been lightly rubbed with olive oil. Pour oatmeal mixture into dish and bake 45-50 minutes or until slightly browned and crispy on top.

Yield: 6 servings (serving size: 2 squares)

Recipe Credit: http://www.ultimatedanielfast.com/too-yummy-for-my-tummy/

Cheesy Tortellini-Spinach Bake

Ingredients:
1 12 oz. cheese or cheese and spinach tortellini
3 tsp. minced garlic
2 Tb flour
2 cups milk
3/4 tsp. salt
1/8 tsp. black pepper
1 tsp. dried basil
2 cups chopped, fresh spinach
3/4 cup grated mozzarella cheese
3/4 cup grated Parmesan cheese
2 tsp. lemon juice

Directions:
1. Preheat oven to 350 degrees.
2. Fill a large pot with water and bring to a boil. Add tortellini and cook as directed on the package.
3. Add garlic to some oil in pan and cook for a minute or two. Add flour to the pan and whisk for a minute. Add milk and mix until smooth. Add salt, pepper, lemon juice and basil and bring to a simmer.
4. Drain tortellini and add back to the pot. Turn to low heat and add spinach and most of the mozzarella, Parmesan cheeses and bacon. Add sauce and stir until well combined.
5. Add to an 8x8 or 9x9 dish. Top with the remaining mozzarella cheese, Parmesan cheese and bacon.
6. Cover your dish with foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes.
7. Serve and enjoy!

Recipe Credit: http://lilluna.com/cheesy-tortellini-spinach-bake/#comment-46207

Swedish Pancakes

Ingredients: 

4 extra large eggs, separated
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons white sugar
1 cup milk
3 tablespoons sour cream
4 egg whites
3 tablespoons vegetable oil

Directions:
1. In a medium-size mixing bowl, beat yolks until thick. In a separate bowl, sift together flour, salt and sugar. Add the sugar mixture and milk into the egg yolks incrementally. Stir in the sour cream,
In a medium-size mixing bowl, beat egg whites until stiff but not dry. Fold the egg whites into the batter.
2. Heat skillet or griddle to a high temperature. Place a small amount of oil on the skillet and pour about 1 tablespoon of batter onto the skillet, and spread the batter out evenly. Brown the pancake on one side. Flip pancake over when bubbles appear on surface. Brown on the other side. Repeat process with remaining batter.

Recipe Credit: http://allrecipes.com/recipe/swedish-pancakes/detail.aspx