spaghetti squash with asparagus

Ingredients

• Servings: 4
• 1 spaghetti squash, halved lengthwise and seeded
• 1 tablespoon extra-virgin olive oil, or as needed
• 2 tablespoons coconut oil, or more as needed
• 1 bunch asparagus, trimmed, or more to taste
• 5 leaves fresh basil, chopped, or more to taste
• 1 cup multi-colored cherry tomatoes, halved, or more to taste
• 2 tablespoons pine nuts, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
• coat the inside of spaghetti squash with olive oil and place, cut-side down, the prepared baking sheet.
• bake in the preheated oven until squash is tender and a fork can easily puncture the flesh, 30 to 40 minutes. remove baking sheet from oven and cool squash until easily handled, about 15 minutes.
• heat coconut oil in a skillet over low heat; cook and stir asparagus until tender yet firm to the bite, about 5 minutes.
• shred the squash flesh using a fork to create long strands that resemble noodles. mix squash and basil into asparagus, adding more coconut oil if too dry; cook and stir for 1 minute. remove skillet from heat and mix tomatoes and pine nuts into squash mixture.

grilled squash with piquant sauce

Ingredients

• Servings: 6
• 1 yellow squash, cut into 1/4-inch slices
• 2 teaspoons olive oil, or as needed
• 1 cup seasoned bread crumbs
• 5 tablespoons mayonnaise
• 2 teaspoons plain yogurt
• 1 tablespoon taco sauce
• 1 teaspoon asian chile paste (optional)
• 1/4 teaspoon paprika

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat grill for medium heat and lightly oil the grate.
• place squash in a bowl; drizzle with olive oil. stir to coat. place bread crumbs in a separate bowl; dredge squash in bread crumbs until well coated.
• cook squash on preheated grill until browned, 2 to 3 minutes per side.
• whisk mayonnaise, yogurt, taco sauce, chile paste, and paprika together in a bowl. top each cooked squash slice with a dollop of mayonnaise mixture.

Cranberry Pecan Pie

Ingredients

• Servings: 1
• 1 (9 inch) deep dish pie crust
• 1 cup cranberries
• 3 eggs
• 2/3 cup white sugar
• 1 cup dark corn syrup
• 6 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground mace
• 1/8 teaspoon salt
• 1 cup pecan halves

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• finely chop cranberries in food processor or by hand. spread into bottom of pastry-lined pie pan.
• in a large bowl beat eggs until frothy. add sugar, corn syrup, melted butter or margarine, vanilla, mace, and salt. mix well. pour mixture over cranberry layer. neatly arrange pecan halves on top of sugar mixture.
• bake in preheated oven for 45 to 50 minutes, until golden and set in center.

slow cooker chinese carrots

Ingredients

• Servings: 6
• 2 pounds baby carrots
• 1/2 cup orange juice concentrate
• 1/4 cup tamari sauce
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 1 teaspoon grated orange zest
• 1 tablespoon asian (toasted) sesame oil
• 1 tablespoon honey

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs 30 mins

Ready Time: 8 hrs 40 mins


• place the baby carrots, orange juice concentrate, tamari sauce, garlic, ginger, orange zest, toasted sesame oil, and honey into a slow cooker, and mix well. set the cooker to low, cover, and cook for 8 hours. turn setting to high, and cook for 30 minutes.

creme brulee french toast

Ingredients

• Servings: 6
• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 6 (1-inch thick) slices french bread
• 5 eggs
• 1 1/2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 1 teaspoon -based orange liqueur (such as grand marnier®)
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 9 hrs


• melt butter in a small saucepan over medium heat. mix in brown sugar and corn syrup, stirring until sugar is dissolved. pour into a 9x13 inch baking dish.
• remove crusts from bread, and arrange in the baking dish in a single layer. in a small bowl, whisk together eggs, half and half, vanilla extract, orange , and salt. pour over the bread. cover, and chill at least 8 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). remove the dish from the refrigerator, and bring to room temperature.
• bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Lemon Cloud Pie Ii

Ingredients

• Servings: 1
• 5 eggs, separated
• 1/4 teaspoon cream of tartar
• 2 teaspoons lemon zest
• 1 cup white sugar
• 3 tablespoons cornstarch
• 1 cup white sugar
• 1 1/3 cups water
• 2 teaspoons lemon zest
• 1/3 cup lemon juice
• 1 cup heavy whipping cream

Recipe

• beat egg whites and cream of tartar until soft peaks form. slowly beat in 1 cup sugar, then 2 teaspoons lemon rind; continue to beat until very stiff and glossy, about 10 minutes. spoon meringue into well buttered pie plate, and spread evenly to form a shell. bake at 300 degrees f (150 degrees c) for 50 minutes, until firm. cool.
• beat egg yolks, slowly adding remaining 1 cup sugar, beat until thick. mix cornstarch with lemon juice, and add to yolk mixture. stir in water and 2 teaspoons lemon rind. cook over low heat until thick and bubbling. remove and chill, covering with plastic wrap to keep film from forming on surface.
• beat whipping cream, and fold into cold lemon custard. spoon into meringue shell. cover, and chill 3 to 4 hours before serving.

lemon blueberry pie

Ingredients

• Servings: 2
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup lemon juice
• 1 1/2 cups fresh blueberries
• 2 egg yolks
• 2 (9 inch) pie shells, baked
• 8 egg whites
• 1/4 cup white sugar
• 1/4 teaspoon cream of tartar

Recipe

• blend sweetened condensed milk and egg yolks together. gradually add lemon juice, stirring until mixture thickens and is well blended. gently fold in blueberries. pour filling into baked pie shells.
• in another bowl, beat room temperature egg whites with cream of tartar until foamy. gradually add sugar, and continue beating until egg whites are stiff. carefully spread meringue over filling, sealing the edges.
• bake at 400 degrees f (200 degrees c) until meringue browns, about 6 minutes. cool. refrigerate uneaten portions.