Baked Oatmeal with Roasted Pears

2 cups rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
¼ teaspoon fresh ground nutmeg
½ teaspoon chopped rosemary (optional but adds something real special)
1/2 teaspoon kosher salt
2 cups milk
1 egg
2 tablespoons unsalted butter, melted
2 teaspoons vanilla (or a vanilla bean, or both)
3 pears, cored and cut in half

Crumble Topping
½ cup walnuts (or any other nut you prefer)
1 Tablespoon butter, melted
pinch salt
1 Tablespoon brown sugar

1. Preheat your oven to 375 degrees.  Butter an 8×10-inch baking dish.
2. Combine oats, baking powder, cinnamon, nutmeg, rosemary and salt. Stir together. Pour this mixture into the buttered dish.
3. In another bowl, combine the brown sugar, milk, egg, 2 Tablespoons melted butter and vanilla. Whisk together completely. Slowly pour this over the oats.  Tuck the pears into the oats.
4. For the crumble: Combine everything in a small bowl then sprinkle over the top of the oats and pears.
5. Bake for 40-45 minutes, until the center is cooked through and the crumble is deep golden and caramelized. Let cool slightly then serve. Serve with maple syrup, brown sugar and a bit more melted butter if you’d like.

Source: http://notwithoutsalt.com/2012/10/15/baked-oatmeal-with-roasted-pears/

Couscous-Style Stuffed Squash

2 Tbsp brown sugar
1 Tbsp butter, melted
2 large squash, halved and seeded
2 Tbsp olive oil
2 cloves garlic, chopped
2 stalks celery, choped
2 carrots, chopped
1 cup garbanzo beans, drained
1/2 cup raisins
1 1/2 Tbsp ground cumin
Salt and pepper to taste
1 (14oz) can chicken broth
1 cup uncooked couscous

1. Preheat oven to 350 degrees.  Arrange squash halves cut side down on a baking sheet.  Bake 30 minutes, or until tender.  Dissolve the sugar in the melted butter.  Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
2. Heat the olive oil in a skillet over medium heat.  Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins.  Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
3. Pour the chicken broth into the skillet, and mix in the couscous.  Cover skillet, and turn off heat.  Allow couscous to absorb liquid for 5 minutes.  Stuff squash halves with the skillet mixture.

Source: Tiny's Organic Newsletter, October 10, 2012

Try #1 - October 2012
Not bad... although the filling could have used a bit more flavor, in my opinion.  I think next time I might up the cumin, and maybe add some paprika... something similar to a plov spice would be good.  I used a spaghetti squash, which I'm not sure was the best vehicle for this, but it was still good.  This recipe really makes enough filling for 2 squash (as noted in the recipe), so I froze half of the filling for a future stuffed squash.  Next time I might just halve the recipe for one squash.

Beet Chili

4 tsp ground cumin
2 tsp dried oregano
2 tsp chili powder
4 Tbsp oil
6 medium beets (or 5 large), trimmed, peeled, and chopped
1 large red onion, finely chopped
2 large red peppers, finely chopped
White pepper
4-5 cloves fresh crushed garlic
2 (28oz) cans diced tomatoes
2 (15oz) cans black beans, rinsed and drained
2 (15oz) cans red kidney beans, rinsed and drained
2 (15oz) cans pinto beans, rinsed and drained
2 cups water
1/2 to 1 cup fresh cilantro, chopped

1. In a Dutch oven or heavy saucepan, combine the first 3 spices and cook on medium for 1-2 minutes, until toasted and fragrant. Transfer to a piece of parchment paper (or paper towel) and set aside.
2. In the same pan, heat the oil and add the chopped beats, onion, and peppers with the pepper.  Cook for 15 minutes or until tender, stirring occasionally.
3. Add the garlic and reserved spices. Cook for another 3 minutes. Add the tomatoes, rinsed beans, and water.
4. Heat to boiling; then reduce to low and simmer for 30 minutes. Season with more salt and pepper if needed. The chili is best if it sits overnight. Serve with sour cream and freshly chopped cilantro.

Source: http://reluctantentertainer.com/2011/02/valentines-day-red-beet-chili-wow-your-guests/

Try #1 - October 14, 2012
This was yummy!  Good with Greek yogurt or sour cream on top.  I added some ground turkey (3/4 lb) because I like the taste and texture of a little meat in my chili.