#28 chicken croquettes

This is great for all the leftovers in your fridge, throw everything in!

1 leftover cooked chicken breast
1/4 cup leftover mashed potatoes
1/2 a (leftover) serrano chili
1/4-1/2 cup leftover chopped onions
1-2 cloves garlic
1-2 oz cheese

1/4 cup flour
1/2 liquid (milk/veg broth)
breadcrumbs

Cook onion and garlic in olive oil ~5 mins, add flour, cook for another 2-3 mins, stir in liquids, cook until it forms a paste and then about 3 mins more. Add flour mixture plus all the leftovers into a food processor and blend until smooth. Make balls, coat in bread crumbs and fry/bake until golden (I didn't have enough oil on hand so I baked them and they were delicious).

Recipe adapted from Epicurious

#27 quickie brownies

1 cup chocolate chips
1/2 tbsp cocoa powder
1/2 tbsp flour
1 egg
1 tbsp oil

Combine 3/4 cup chocolate chips with 1 tbsp oil, microwave 1 min, mix until chocolate is smooth. Add egg, mix until combined, add flour and cocoa powder, mix. Mix in remaining 1/4 cup chocolate chips. Bake in a small greased/floured pan (brownies will be thin) 15 mins.

Bake in a small pan (9 in by 5 in)...it doesn't make much but they are great (and quick).

#26 indian spiced rice

3/4 cup white rice
1.5 cups boiling water
1/2 cinnamon stick (about 1 1/2 inches)
4 whole cardomon pods

Add cinnamon and cardamon to the boiling water, add rice and cook until rice is done (~15 mins).

...this tasted ok...needs some more work though. Anyone have a simple indian rice recipe to share?

#25 chicken tikka masala

#24 roasted broccoli

#23 butternut squash soup

1 large butternut squash, or 2 medium (about 8 cups, diced)
3 tbsp olive oil
2 tbsp maple syrup
1 tsp salt
1 1/4 tsp garam masala
1/8 tsp ground black pepper
1/4 cup onion (finely chopped)
4 cups apple (about 4 small apples or ~1 pound) , peeled and diced
1/4 cup sweet white wine
3 cups water
1 1/2 cups veg. stock
2 tbsp soy milk

Preheat oven to 400°. Combine squash, 2 tablespoons oil, syrup, salt, garam masala, and pepper in a large bowl. Arrange squash in a single layer on a cookie sheet. Bake at 400° for 40 minutes or until soft.

Heat remaining oil in a large skillet, add onion; sauté ~2 mins, add apple; sauté 5-7 minutes or until tender. Stir in wine; cook 1 minute. Stir in squash, water, and broth. Bring to a simmer; cook 3 minutes. Blend (in batches) the soup mixture until smooth. Stir in soy milk.

...next time I would use 1 less apple....

Adapted from Cooking light

#22 tempeh & mushroom stroganoff

8oz wild rice tempeh
canola oil
1/2 onion (sliced thin)
2 cloves garlic (minced)
1 tsp toasted sesame oil
1 large portabello mushroom (sliced)
1 tbsp worcestershire sauce
1 packet brown gravy
4 oz sour cream

serve with rice

Slice tempeh into 1/4" slices and brown in canola oil until very brown (20 mins to cook it all), remove from pan, saute onion and garlic until onion is barely soft (2-3 mins). Add mushrooms, sesame oil and worchestershire sauch, cook until mushrooms are soft (5-8 mins), meanwhile dissolve gravy in water (according to package instructions). Once mushrooms are soft, add gravy, cook ~5 mins, add sour cream.

Serve mushroom gravy over rice and tempeh.

Recipe from Whole Foods.