This particular recipe really caught my attention. I love all of the things in this, and it also looks even more easy than most recipes. I’m always on the lookout for some super easy things (healthy or not) for those days when I’m so busy that I can barely breathe, much less consider eating. My tenure portfolio is due next week, so it doesn’t get much busier than this. This recipe from the “Fix it and Forget it Vegetarian Cookbook” hit the easy mark right on the head, and I’ve been saving it for a day when I knew I’d be too busy but also would see it coming (let’s face it…a lot of times when you’re that busy you don’t see it coming).
Slow Cooker Baked Pasta Corn
2 16-oz. can whole kernel corn, undrained
2 16-oz. can cream corn
2 cups soy milk
1 stick butter, cut into chunks
2 tablespoons onion, chopped
1 cup diced cheese (your choice)
1 box uncooked orzo
1. Mix the corn, butter, onion, cheese, and spaghetti together in a slow cooker.
2. Let the mixture stand at room temp for 1 hour or more.
3. Cover and cook on low 2-3 hours.
4. Remove the cover, turn to high, and cook another 30-35 minutes.
A Poet in the Kitchen 