Lentil Soup

This recipe is my modified version of the original (http://www.food.com/recipe/egyptian-red-lentil-soup-94673)

5 c. water
1 bullion cube
1 c. dried lentils
2-3 frozen onion squares
4-5 frozen garlic squares
2 med. butternut squash, peeled and cut into mashed potato sized pieces
2 t. ground cumin
3 t. zatar
salt & pepper

Add water, bullion cube, onion, garlic, squash, & lentils into a large soup pot.  Cover and bring to boil. (Be careful because it will overflow the pot just like potatoes do when cooking them.)  Lower heat and simmer 15-20 minutes or until lentils & veggies are tender.  Remove pan from heat.

In a frying pan, place dry spices in an unoiled pan.  Toast spices.  Stir frequently to prevent burning.  Once toasted, set aside and let cool for a moment.

Place spices into soup and then begin pureeing the soup.  I puree small batches in my blender.  Just be careful because the mixture is hot and if you put too much in your blender it will explode on you.  I only fill my blender about 1/3 full each time.

Once soup is ready, add salt & pepper if needed.

I would think this soup could easily be made in the crockpot although I have never tried it.

Pasta Salad

1.5 box macaroni - the different colored ones is the most fun
italian dressing
olives
broccoli
carrots
pickles
salt
pepper

Cook the macaroni according to box instructions.  Drain off water and then place into a new dish.  Add italian dressing and place in fridge to cool.  After a few hours, mix in olives, broccoli, carrots, pickles, salt & pepper, and any remaining dressing you feel is necessary.  Let sit in the fridge until you are ready to serve.  The longer it sits (within reason) the better it tastes.