The Krazy Kyles

1/2 butternut squash, peeled and cut into 1/2 inch cubes
2 tsp olive oil
1/4 tsp salt
1/2 lb elbow macaroni (whole wheat would work too, or rice for that matter)
2 Tbs. butter (I used Smart Balance)
2 Tbs. flour
1 1/2 cups milk (I used Original Almond Bliss)
1 3/4 cups cheddar cheese, shredded

Preheat oven to 375 degrees F. Toss squash with oil and salt on a foil-lined tray. Bake for 20 minutes or until tender, set aside.
Cook pasta for two minutes less than normal; drain and place in a bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour; cook for two minutes.
Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook three minutes, stirring occasionally. Add 1 1/2 cups cheese; stir until melted. Stir cheese sauce into pasta and squash.
Spoon into baking dish. Sprinkle on remaining cheese. (I added salt, garlic granules, oregano, and bread crumbs as a topping.)
Bake 10-20 minutes.

4 large Russet potatoes, peeled and diced
olive oil to taste
salt to taste
fresh chives, optional

2 T extra virgin olive oil
1 t cumin
5 cloves garlic, minced
1 1/2 cups cauliflower florets, cut to bite size
4 medium carrots, peeled and sliced into coins
2 zucchini squash, sliced into quarter moons
1 heaping cup shredded cabbage
1 can diced tomatoes with green chilies
1 cup red pepper (or jalapeno if you like it HOT)
1 cup vegetable broth
1 t sage
2 T diced green chilies
salt to taste
1 can butter beans (I used kidney)

Place the cut potatoes in a large pot and cover with salted cold water; bring to a boil and simmer for about 20 minutes. Heat olive oil and add cumin and garlic. Stir and then add chopped vegetables. Cook for about five minutes. Add canned tomatoes and chilies, other seasonings...Simmer and cook until juice begins to reduce. Add beans last.

Mash the potatoes and flavor.

Spoon vegetables into casserole dish. Top with mounds of potato. Leave a few peaks to get golden. Bake at 350 degrees for 35-40 minutes.

1 tablespoon olive oil
1 medium onion, finely chopped
1 medium yellow, red, or green bell pepper, seeded and finely chopped
2 garlic cloves, minced
1 16-oz. can unsweetend tomato sauce
1 16-oz. can pinto beans, rinsed and drained
1 ear corn, kernels cut off the cob, or 3/4 cup thawed frozen corn
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
pinch of cayenne pepper
3 cups water
1 cup yellow stone-ground cornmeal
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon fine sea salt

Heat the olive oil in a large frying pan over medium-high heat. Add the onion bell pepper, and garlic and cook until softened, 6 to 8 minutes.

Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt, and cayenne. Pour into an 8- by 8-inch glass baking dish.

Preheat oven to 350 degrees F. Boil the water, add the cornmeal, lemon juice, mustard, and salt in a large saucepan, and stir until mixed. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 minutes.

Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes.

1/4 c olive oil
2 onions, diced
2 green peppers, diced
2 cloves of garlic
2 tsp salt
3 cups cooked rice
16 oz can of tomato sauce
spanish [manzanilla] olives, 2 cups or so sliced as a garnish

Saute onions, peppers and garlic in olive oil for 5 minutes, stir in cooked rice and fry. Add tomato sauce and salt and any other spices you like! Simmer 15 minutes or so. Garnish with manzanilla olives.

5 potatoes, peeled and diced
5 carrots, peeled and diced large
2 small heads of broccoli, separated into large flowerettes
2 zucchini, diced large
1/2 onion, diced large
fresh green beans, chopped into 2 in pieces
2 cans mushroom soup mixed with 1/2 can water
garlic, cumin, salt to taste
2 cans chai pow yu with juice
bag of tater tots

Chop up and saute in a large pot...starting with onions, then brocolli and carrots, green beans, potatoes, and zucchini. Add "meat", seasonings, and mushroom gravy. Pour into large casserole dish and cover with tater tots. Bake for 45 minutes at 350 degrees.