Veggies, cooked

broccoli, steamed: 14 minutes
squash, baked, toaster oven: 45 minutes
yam, baked, toaster oven: 40-45 minutes
yam, microwaved: 2.5 minutes, flip, 2 minutes
potato, baked, toaster oven: 75 minutes
potato, microwaved: 3.5 minutes, flip, 3 minutes
carrots, steamed: 20 minutes

Women's Health cranberry pear sauce

1/2 cup sugar (1/4 cup turbinado)
12 oz fresh cranberries
3 pears - peeled, cored and chopped
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves

In a large saucepan, bring 1 cup water, sugar & 1/4 tsp salt to boil. stir well

Add everything else. stir well to combine. Reduce to low heat and simmer 25-30 mins until cranberries burst. Remove from heat. Serve at room temp or chilled

pineapple ginger cranberry sauce

3/4 cup pineapple juice (or pureed pineapple)
2 tsp (+) minced fresh ginger
1/2 cup sugar (1/4 cup +1 Tbs Turbinado)
1/4 tsp ground nutmeg
2 1/2 cups fresh cranberries

combine the pineapple juice and ginger in a saucepan and stir in sugar until dissolved. Add nutmeg and cranberries and bring to a boil. Cook for 5 - 10 mins or until berries begin to pop. Remove from heat and chill until serving time.

Ice Cream

2.5 cups whole (organic) milk
1.5 cups heavy (organic) cream
0.5 cups + 1 Tbsp maple syrup (organic, grade B)
2 egg yolks (large)
1/2 vanilla bean (Penzy's)

split vanilla bean in half length wise and scrape out seeds with edge of knife.

mix milk, cream, all of vanilla bean and 1/2 cup of maple syrup in pan.

put egg yolks and Tbsp of maple syrup in bowl and whisk.

heat milk mixture to 175 deg F, stirring constantly. remove from heat and transfer 1/2 cup of hot mixture at a time to egg yolks/syrup, whisking constantly, until about 1/2 of mixture is transferred.

pour back into pan, scraping vanilla seeds from side with spatula, bringing heat to 185 deg F, whisking constantly. immediately remove from heat and place mixture into a bowl in an ice bath. cool to room temp or below, then refrigerate till mixture is cool (~40 deg F, from 3-8 hrs).

remove vanilla bean husk(s) and pour into ice cream maker, scraping side of bowl to get all of the vanilla seeds. operate for 20-25 minutes (Cuisinart model). transfer to glass container that is pre-frozen in freezer and allow to set up.

Variations:
1 cup cream/3 cups milk - not as creamy!
substitute 1 cup keifer (Greek) for 1 cup milk (while cooling) - adds nice tangy component
Might play with reducing syrup slightly

Note: Mixture increases in volume during freezing (due to air entrainment). Overflow of container can result in a big mess both outside and inside (read - you must take it apart to clean it) the unit.

Scones

Ginger (or Raisin, Walnut, Apple, Cinnamon) Oatmeal Scones 
1 3/4 cups organic rolled oats
1 3/4 cups all purpose flour
1/3 cup turbinado (raw sugar)
2 tsp baking powder
1/2 tsp salt
1/2 cup candied ginger (or 1/2 cup raisins, 1/2 cup chopped walnuts, 1/2 cup chopped apple, 1/4 tsp cinnamon) 
10 Tbsp cold unsalted butter
1/2 cup cream and milk mix (2/3 cream, 1/3 milk)
1 large egg

mix dry ingredients, pastry mix in butter

stir in ginger pieces

add beaten wet ingredients, work/knead into a relatively cohesive mass. spread out and cut into triangular pieces.

bake at 450 degrees for 11-12 minutes.

remove to cooling rack for 5 minutes.

Carolyn Miller's Fruit Crisp

4 1/2 cups fruit
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 cup organic oats
4 Tbsp butter (1/2 stick)

375 degree oven (toaster oven, convection bake)
8x8 pyrex
fruit in pan, dry mix other ingredients with pastry mixer, sprinkle on top
bake till bubbly and top brown, 20-30 minutes

double in 8x12 pan when cooking for the masses!

Grilled Talapia w/ Israeli Couscous & Avocado

2 tsp chili powder
1 Tbsp + 2 1/2 Tbsp olive oil
4 tilapia fillets (6 oz. ea.)
3/4 c Israeli couscous
juice of 1 lemon (4 Tbsp)
1/2 tsp sugar
2 tsp soy sauce
1/2 c chopped scallions
1 Tbsp chopped parsley
1 c diced avocado
2 sliced grilled lemons, optional