Dawn's Parsnip Bake

400 grams of shredded parsnips.
1 cup of baby spinach (uncooked)
Eggs

We took a 9x9" pan and sprayed it with a bit of non-stick spray.  Then put in the shredded parsnips.
Baked for 30 minutes in a 400F oven.
We pulled out the pan and put on the spinach, then dropped the eggs (we normally do only 4 eggs, but we had 6 left over from baking) on top of the spinach.
Cover and put back in oven for another 10 (for cooked, but still very soft eggs) to 15 (for completely set eggs) minutes.

Dawn: a little chives and salt and pepper.
Me: Bacon salt.

We should have diced up the leftover garlic and put it in with the parsnips.  But it was still good.

Autumn Vegetable Soup

Autumn Vegetable Soup

1 tbl olive oil

1 large yellow onion, finely chopped

1 red bell pepper

1 tbl minced fresh rosemary

1/4 tsp red pepper flakes

2 lb hard-shelled squash, such as butternut, peeled, seeded and cut into ¾ in pieces

salt

pepper

4 cups low-sodium chicken broth, plus more as needed

200 g cooked chicken chunks (I used a bag of precooked, diced chicken - about 250 calories)

1 cup spinach, cleaned

In a large saucepan over medium-high heat, warm the olive oil. Add the onion, bell pepper, rosemary and red pepper flakes, and saute until the onion has started to caramelize and pepper is tender - about 20 minutes.

Add the squash, season with salt and pepper and cook, stirring frequently, until the surface of the squash starts to soften - about 2 minutes.

Add the chicken broth. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the squash is tender - about 25 minutes.

Add the cooked chicken and spinach and simmer until the spinach is wilted - about 3 minutes.

Thin the soup if desired, by adding more broth. Adjust the seasoning by adding more salt and pepper.

4-6 servings.

Notes:

• Originally, the recipe had you cook the onions until just tender.  I found that the taste of the caramelized onions were much better.
• Also, the original had beans instead of a meat.  I substituted some chicken.
• The overall result was very good.  Smooth taste, with some good after-heat from the red pepper flakes.  Wonderful for a cold, Autumn day.