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I love pumpkin pie, sugar and spice and all things both nutritious and comforting. This bowl of hot cereal has it all. It reheats during the week for quick but staying breakfasts. If you have canned pumpkin on hand (maybe from making pumpkin muffins), it goes to a wonderful cause in this amazing oatmeal.

I worked for hours to make this recipe extra special and it is as fine as any bistro offering. Make as many ravioli as you want and then freeze them and pop them in simmering water when you want a special meal or a unique Thanksgiving offering. You can use fresh pasta sheets to make the ravioli (and cut with a paring knife into small squares or a round or square ravioli cutter) or handier still, won ton wrappers. Won ton wrappers are easier to work with unless you you’re your own fresh pasta or really supple, soft, fresh pasta from a gourmet shop. Store-bought fresh pasta (in our testing) was too tough to work with. Canned pumpkin is a noble shortcut but make sure you purchase plain pumpkin (not spiced pumpkin puree). For your own pumpkin filling, roast (not boil) the pumpkin.

This is easy if you make the filling ahead (it keeps for two days in the fridge) and assemble what you need for a meal and freeze the rest. Bakers tip: parchment paper to lay the ravioli out on, a pastry brush for the egg wash and make sure your pasta is very thin (whether it is store-bought or homemade) for a very tender ravioli.

A bit of Patak’s to the rescue, a few spices, a few vegetables and a nutritious, delectable entrée in minutes. Meat eaters and vegetarians will finally agree on something: this is delicious and easy. It has a ton of vitamens and if you added steam kale, spinach or broccoli, you would be more than all set.

Mixed grains, pine nuts, and cranberries and that great feeling that comes with good food, well made, and enjoyed.

Potatoes and Swiss Raclette (melting) cheese are a natural combination.
Hot soup. Quick. Fast. Light. It is just the thing for post holiday recovery.You know what ramen is - those cello packet, sometimes cardboard containers, of instant, "oriental" style noodle soup. Although ramen comes in many flavors: chicken, "oriental", mushroom, beef, or shrimp, each flavor, give or take a change in the hue of the broth, is pretty similar to each other. Ramen is remarkably cheap - three or four for a buck is the going rate, sometimes better: salty broth and noodles - slightly better than spam for my quarter, and so-available you can find it in drugstores, bookstores, sometimes at the cash in hardware stores. It is EVERYWHERE. In fact, there is there is an official ramen website home page, among many other sites to satisfy ramen's cult following and capitalize on rampant ramen recipe swapping. It is both pre and post millennium food.  College students do everything with it but smoke it; lots of people eat the noodles as a snack food - like chips, and crunch on the dry, unreconstituted noodles. What can you do with something instant to give it a bit a flair and a heap more nutrition - alot more in a little time - just have some ingredients in your fridge next time the ramen craving hits you. With just a few added components, you can transform a 25 cent commercial pantry item into Real Food, a meal almost, much the same way that folklore's "Three Stone Soup" became a banquet for a whole village. Remember that tale? You don't? Oh, never mind. Just try the ramen. This "recipe" is not written in stone. Change or add anything you wish. Keep the inspirational feel and the tofu - THAT is another worthwhile trend. This is so quick and so satisfying, you will kick yourself with joy - but don’t. Oh, yes, of course, if you are special and have batches of homemade chicken stock in the freezer, that would substitute even nicer. Oversized, ceramic bowls from Pier I or a neighborhood potter would be nice here…just make sure you use deep bowls - this is a lot of shlurpy soup.

I am pretty partial to hummus and never, much like eggplant dishes, met a recipe I didn’t like. This one, I love. Probably because I love beets. I first had this served on cucumber slices – the combination of beet-red hummus atop crisp cucumber coins was incredibly refreshing. But pita bread works well too as the ‘side’.  If you were in a rush, canned beets would be acceptable.


This is a new spin on something old but still ambrosial - stewed rhubarb with extra perks. Rhubarb marries well with sweet blood oranges (who also do their best to tint the rhubarb a deep rose colour) but any oranges you have on hand are just as perfect.

Tasty and nutritious. Canned lentils are fine here.

You can never have too many potato recipes. A great way to serve potatoes is like one more great little black dress. You just need to have it. Serve these potatoes with anything or serve them alone but they are great with any sort of roast chicken, even take-out chicken. Invest in a great potato peeler to make short work of peeling the spuds.

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