Mix dry ingredients together well. Add all liquid ingredients and mix on low until moist. Once moistened, mix on high for 3 minutes. Pour into muffin tin lined with paper cups. Bake at 350 for approximately 30 minutes or until tops bounce back when touched.
Boil potatoes. Drain, mash with a fork and place in a large bowl. Combine topping ingredients. Add potato ingredients together and blend with a mixer. Place in a 2.5 round/oval Corningware and spread remaining topping over potatoes. Bake uncovered on 350 degrees for 45 minutes.
Place potato in medium saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until tender. Drain. Return potatoes to pan. Add milk and remaining ingredients; mash with potato masher. Or for creamy, light potatoes, use an electronic mixer.
Halve and peel the squash. Remove the seeds and cut the squash into 1–inch chunks. Heat the oil in a Dutch oven over medium heat. Add the onions and cook for five minutes. Add the garlic, cayenne, cinnamon, nutmeg, and ½ tsp. of the cumin and cook for 1 minute. Stir in the squash, tomatoes, raisins, broth, and chickpeas, and 1 ½ tsp. of the salt. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Uncover and cook until the squash is tender, 15–20 minutes.
Meanwhile, in a medium saucepan bring 1-½ cups water and the remaining cumin and salt to a boil. Stir in the couscous. Cover and remove from the heat, and let stand for 5-10 minutes. Fluff with a fork. Divide the couscous among individual bowls and ladle the squash over top. Sprinkle with parsley and almonds.
Cook dry polenta according to directions on bag for “hot cereal.” When it is thick enough, put it in a bowl and add a big scoop or 2 of ricotta cheese. (Fat free is delicious, and makes a totally fat free, filling breakfast.)
If you like, top with brown sugar or syrup. For less sweet breakfast, top with salsa. It’s good completely plain as well.
The beauty of this dish is it is fast, healthy and can altered in many, many ways. All of the ingredient quantities can be increased or decreased, depending on what our family likes.
4 – 6 cloves garlic, chopped
4 – 6 small onions, chopped (about 1–1.5 cups)
2 cups chopped, fresh tomatoes
1 can black beans
Big bunch basil
Salt, pepper, olive oil
Feta
Heat olive oil in large skillet; add garlic until just golden; next add onions until translucent; next add tomatoes; next add chopped basil; next add 1 can black beans (drained or with liquid is fine); after it simmers a bit, taste and add salt/pepper. Serve over any noodles and top with crumbled feta cheese.
Cook pasta, melt butter. Sauté onions, mushrooms and garlic till tender, add sun-dried tomatoes, olives, artichokes, wine and lemon. Bring to a boil. Cook until liquid is reduced by about 1/3. Toss pasta with sauce. Then top with tomatoes and cheese. Add pepper to taste.
