1 bulb roasted garlic 1 tbs. butter 1 small onion, finely chopped 4 eggs 1 cup milk 1/4 tsp. chili powder 1/2 tsp. salt 1/4 tsp. freshly ground pepper 1 cup cooked spinach, fresh or frozen drained well 1/2 cup shredded Monterey Jack cheese 1/4 tsp. vegetable oil for oiling pan Heat oven to 350°. […]
1 head of garlic 1/2 T plus 1/4 cup olive oil, divided freshly ground black pepper 1/2 cup freshly grated Parmesan cheese Heat oven to 275 or 300 degrees. Cut 1-l/2 inch off the top of garlic head to expose the tips of the cloves. Lay garlic head cut side up in small baking dish. Drizzle […]
2 medium-large Acorn or carnival squash 1 cup onion 2-3 cloves crushed garlic 1 cup red or green pepper, chopped 3 Tbsp butter 1 tsp salt 2 beaten eggs 1 cup buttermilk or yogurt l/4 cup sunflower seeds 1 cup crumbled feta Heat oven to 375 degrees. Cook squash for 35 minutes or until soft. […]
2 tablespoons butter or olive oil 3-4 cloves garlic, mashed with side of thick knife 1 1/2-1 cup chopped onion 2 1/2-3 pounds butternut squash, halved, seeded, and baked until soft 4 cups chicken stock or 2 bouillon cubes dissolved in 4 cups hot water 1 bay leaf pinch of sugar 1/2 teaspoon or more […]
Preheat oven to 400 degrees. Peel and cube one butternut squash. Add 1-2 Tbsp olive oil to coat. Put squash on a baking sheet and roast until tender, about 30 minutes. This is also a great cooking method for potatoes, carrots, rutabagas and garlic. We enjoy a medley of the aforementioned vegetables together.