10,000 oat bran recipes

Butternut squash pasta sauce with melted Monterey Jack, vegetable broth, and sun-dried tomatoes tossed with ziti. A creamy, lighter fall pasta without heavy cream.

Old fashioned pea soup with a smoked ham shank, whole green peas, and split peas simmered low and slow. Five ingredients, four hours, zero fuss.

Miso barbecued tofu with grilled Japanese eggplant, shiitake mushrooms, and scallions basted in a sweet miso-plum sauce glaze. A plant-based Japanese-inspired grilled dinner in 30 minutes.

Fat-free pumpkin raisin cake made with egg whites, canned pumpkin, and orange juice instead of oil or butter. Served with a simple yogurt cream sauce.

Microwave pecan brittle made in about 10 minutes with no candy thermometer needed. Crunchy, buttery, and light with baking soda creating that classic honeycomb texture.

Golden saffron cake with rose water and pistachios, soaked in vanilla sugar syrup and cut into diamonds like baklava. A fragrant Middle Eastern-inspired low-fat dessert.

Eggnog mousse with rum, brandy, nutmeg, and whipped cream set with gelatin. A light, airy holiday dessert topped with crushed peppermint candies that tastes like eggnog in cloud form.

Chinese-style roast duck lacquered with plum and black bean sauce, rubbed with garlic and ginger, then chilled overnight for easy slicing. Serve with Chinese pancakes for a Peking-style feast.

Lapland biscuits, a vintage popover-style breakfast bake with airy soufflé-like centers and crisp edges. Just seven pantry ingredients, served warm with butter and jam.

Apricot-raspberry jam pairs sweet, golden apricots with tart raspberries in a quick liquid-pectin jam that fills 7 jars in 20 minutes. Perfect for toast, scones, or layered into thumbprint cookies.

Hearty red kidney beans and pintos slow-simmered with tomatoes, green chiles, and bell pepper in a thick, savory gravy. A budget-friendly Southern classic spooned over fluffy rice.

Authentic cabrito al pastor: whole baby goat spit-roasted over mesquite coals until smoky and tender. Served with guacamole, pico de gallo, frijoles de olla, and crispy tortilla wedges.

This is an old Ruthenian peasant dish, very popular in the Carpathian Alps, as well as here in Fair Oaks, CA. Great for warming the tummy on a cold winter day. This is easy to prepare, and good as a luncheon dish served with salad, or as a first course soup prior to a lighter entree.

Warm red-skinned potatoes tossed in a sweet-sour bacon vinaigrette that's the star of every church potluck and German family reunion from Cincinnati to Milwaukee.

Freshly baked bread is always a winner. Try this three celery bread that's made with celery seeds, fresh celery and fresh celery leaves. You will be surprised by how delicious and moist this bread comes out.