Pumpkin Scalloped Potatoes

What I love about this recipe is that it incorporates white and sweet potatoes, while the pumpkin and havarti cheese give it a rich flavor!

INGREDIENTS:
3-4 medium yucon gold potatoes, peeled and sliced thin
3-4 medium sweet potatoes, peeled and sliced thin
1 1/2 cups milk
1/2 cup canned pumpkin
1 sprig fresh rosemary (optional)
2 cloves garlic
1/2 tsp cinnamon
3/4 cup Havarti cheese, shredded or broken into small chunks
1/4 parmesan cheese
salt and pepper

1. Preheat oven to 375. After you have peeled and sliced the potatoes, layer them in a 9x13 pan, alternating sweet and white. (great job for the kids) Meanwhile, in a medium saucepan combine milk, pumpkin, rosemary (just throw the whole sprig in their), and cinnamon. With a garlic press, press the two cloves and add to the milk mixture. Warm over medium-low heat, stirring occasionally so the milk doesn't burn or curdle. Heat for only about 5 minutes. Remove the rosemary and discard.
2. Sprinkle both cheeses over potatoes. Season with salt and pepper. Pour milk mixture over potatoes and cheese. Bake for 50-55 minutes or until potatoes are tender.

NOTE: I look for the havarti cheese in the speciality cheese section of the food store or I ask the deli counter to cut me a slice about 1/2 an inch thick.

Vegetarian Lentil Soup with Kale

INGREDIENTS:
3 TBSP butter
1/2 large onion, diced
4 carrot sticks, peeled and chopped
3 celery stalks, rinsed and chopped
2-3 garlic cloves, chopped finely or pressed through a garlic press
6 cups chicken broth
2 cups water
1 cup or 8oz dried lentils  - rinse under cold water
3-4 stalks of kale, rinsed and torn into bite sized pieces
fresh grated parmesan cheese, optional



1. In a large stock pot melt butter. Add onion, carrot, celery, and garlic. Cook over medium heat for about 6-8 minutes, stirring occasionally. This allows the vegetables to soften while bringing out their flavor. Salt generously. Add lentils and stir. Add broth and water. With a lid, bring the soup to a boil, then turn down to a simmer. Simmer for 20 minutes. Add kale and continue to simmer for 20 more minutes, until lentils are tender. Spoon into bowls; top with fresh grated parmesan cheese.

New Baked Oatmeal

I discovered this recipe from Real Simple magazine. I give them all the credit. I have made it once a week since I found it; it's that good! Every saturday morning consists of homemade pancakes. Now Sunday morning's breakfast is baked oatmeal. I love this recipe because it's hearty, wholesome and healthy - not much sugar! I hope it becomes a regular in your rotation too.

INGREDIENTS:
2 cups old fashioned rolled oats
3/4 cup pecans, or walnuts
1/4 cup dried cranberries
1 tsp cinnamon
1/2 tsp salt
1/4 (1/2 a stick) unsalted butter, melted and slightly cool
1 3/4 cup 2 percent or whole milk
2 large eggs
1/3 cup maple syrup - the real stuff only
1 tsp vanilla extract

1. Preheat oven to 350 degrees. Grease an 8x8 or 9x9 glass pan. In a large mixing bowl add oats, pecans, cranberries, cinnamon and salt. Stir well. Add to the dry mixture the butter; stir well. Continue to add wet ingredients - milk, eggs, syrup and vanilla. Mix well with a rubber spatula. Spoon into greased pan. Bake for 35-45 minutes, until edges are golden brown and the center is firm. Serve warm. Store leftovers for one day in fridge. Serves 4-6 people.

NOTE: For just my husband and I, I cut the recipe in half. I bake it in a round corningware dish for 28-30 minutes.