Spaghetti Squash

• 1 spaghetti squash
• 1/4 cup chicken broth
• 2 Tbsp olive oil
• chopped parsley
• salt and pepper
• Parmesan cheese

Cut squash in half, scoop out seeds. Place cut-side down in roasting pan with 1/2 inch water; cover with foil. Bake at 350 for 1 hour or until tender. Using a fork, pull the squash into strands. Stir in remaining ingredients and top with cheese.

Quinoa Pilaf

2 Tablespoons olive oil
1/2 onion, chopped or 1 shallot, finely chopped
2 cups quinoa
4 cups chicken broth
1 teaspoon parsley flakes

In large fry pan with a lid, heat the oil over medium heat. Add the onion and quinoa. Saute until the quinoa starts to brown and the onion becomes clear.

Add chicken broth and parsley flakes and bring to a slight boil. Cover and reduce heat. Cook for 12 minutes, covered, until liquid is absorbed. Fluff with a fork, recover and allow to steam for another 10 – 15 minutes. Season with salt and pepper, and serve.

Found this recipe HERE.

Apple Cinnamon Wheat Berries

4 cups wheat berries chilled
2 medium apples, cut into cubes
1 C Almonds
4 TBS Honey
4 Tsp cinnamon
1 TBS Water

Add all ingredients and stir. Serve chilled or warm.

I got this recipe from my using wheat recipe book. It is such a yummy way to use some of your food storage wheat! If you want the instructions to make the wheat berries let me know!

Peanut Sesame Noodles

For peanut dressing
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
1 tablespoon chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons rice vinegar
1 1/2 tablespoons Asian toasted sesame oil
1 tablespoon honey
1 teaspoon dried hot red pepper flakes or a splash of the hot sauce or chili paste of your choice

For noodles
3/4 lb dried soba nooodles (dried linguine fini or spaghetti will work in a pinch)
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
1 yellow bell pepper, cut into 1/8-inch-thick strips
Half a seedless cucumber, thinly sliced
1 cup firm or extra-firm tofu, cubed
3 tablespoons sesame seeds, toasted

Puree dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.

Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.

Add pasta, scallions, bell peppers, cucumber and tofu to dressing, tossing to combine. Garnish with toasted sesame seeds and serve immediately

Spaghetti Squash

I found this in the Family Circle magazine and gave it a try and we liked it, it was a nice variation on spaghetti squash!

• 1 spaghetti squash
• water
• 1/4 cup chicken broth
• 2 Tbsp olive oil
• chopped parsley (dry or fresh)
• salt
• pepper
• shredded Parmesan cheese

Cut squash in half scoop out seeds. Place cut-side down in a roasting pan with 1/2 inch water; cover with foil. Bake at 350 for 1 hour or until tender. Using fork, pull squash into strands. Stir together with chicken broth, olive oil, parsley and salt and pepper. Top with Parmesan cheese.

Confetti Rice

Our family ate this the other night, we ate it as a side to fish cakes. It was really good.

Pumpkin Confetti Rice
Makes 10- 1/2 cup serving

1TBSP Olive Oil
1 small Onion diced
2 cups frozen Mixed Vegetables
1 cup pumpkin (or other winter squash)
1 can(14oz.) Vegetable broth (I used chicken broth)
1/4 cup water
1 tsp dried Thyme
2 cups uncooked instant Brown Rice
1/4 tsp Salt
1/4 tsp Black Pepper
Pinch of Cayenne Pepper (this is optional but I did find it was a yummy compliment to the sweetness of the Pumpkin)

Heat oil in a large sauce pan add diced onion and cook 3-4 min or until soft and translucent.
Add veggies, pumpkin, broth, water and thyme.
Bring to a boil, stir occasionally
Stir in the rice, salt and peppers. Bring to boil.
Cover and reduce heat to low. COOK FOR 5 MIN. remove from heat; let stand for 10 min or until liquid is absorbed. Fluff with a fork just before serving.

Verybestbaking.com

Roasted Potatoes with Rosemary

4 pounds small variety potatoes, whole or cut in half
1/3 C crisco olive oil
3-4 gloves garlic, chopped
1 C onion
2 TBL chooped rosemary
Salt and pepper to taste

Heat oven to 425.
Place potatoes, oil, garlic, onion, rosemary and salt and pepper in large baking pan.
Toss well to mix ingredients.
Bake 40 to 45 minutes, stirring occasionally and gently until the potatoes are cooked and lightly brown.

Cranberry Sauce

I know that this isn't a dessert but if you are aching for some great homemade cranberry sauce for your turkey tomorrow, look below. It is so much better than the store brand. Happy Turkey Day!

1/2 c water
1/2 c orange juice
1 c sugar

16 oz. whole cranberries in a bag
2 TBS orange rind

Bring the water, orange juice and sugar to a boil. Add the cranberries and boil for 3 to 5 minutes. Take off stove and add orange rind. Refrigerate until ready to use!

Crockpot Sweet Potatoes

6 medium (2 pounds) sweet potatoes or yams, peeled and cut into 1/2-inch cubes
1 1/2 cups applesauce
2/3 cup packed brown sugar
3 tablespoons butter or margarine, melted
1 teaspoon ground cinnamon
1/2 cup chopped nuts, toasted

1.Place sweet potatoes in 2- to 3 1/2-quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes.
2. Cover and cook on low heat setting 6 to 8 hours or until potatoes are very tender.
3. Sprinkle with nuts.

Glazed Baby Carrots

• 1 packet (1 oz) dry ranch dressing mix
• 1/4 cup butter
• 1/4 cup brown sugar
• 1 package (16 oz) baby carrots- cooked (boiled or steamed)

Melt butter and sugar in large skillet or pan. Add carrots and dressing mix; still until well coated. Cook over medium heat until hot and glazed (about 5 min)

These are really easy and so good! They glaze is pretty thin and there is a fair amount of it so if you don't want them really "saucy" add more carrots than the recipe calls for!

{ Thanksgiving Yams}

This recipe has been passed down from who knows where and it is the ONLY way my family including extended family will eat yams. They are FANTASTIC but beware they are not for the " Light Hearted" they are fattening!

3 cups cooked, mashed yams
1/2 cup sugar
2 eggs well beaten
4 TBSP. melted butter ( I like to use a little less butter)
1/2 cup milk
1 1/2 tsp. vanilla
Mix together in a mixing bowl and pour into a 9x13 baking dish

Topping:
1 cup brown sugar
1/3 cup cornstarch or flour
1 cup chopped pecans
1/3 cup butter
Sprinkle on just before cooking. Bake 350* for 35-40 min. Serve warm.
I guarantee that this will become a family favorite with the young and old a like, Enjoy!