Showing posts with label apple. Show all posts
Showing posts with label apple. Show all posts
Tuesday, April 28, 2015
Creamy White Bean and Apple Chili
Day 254.
I know. Another savory dish with fruit. I cant help myself. Im determined to make fruit an okay part of dinner after the gingered peaches with chicken. Which I cant even type without shuddering.
I did not like it in a box. Or with a fox.
But anyhow, we are hitting apple season, and apple season brings lots of apples.
Yes.
That it does.
This is a creamy, lightish chili that doesnt taste at all like there is fruit in there. The apples completely disappear.
I dont know if Im really selling this...
This is a good approaching-fall chili. It is not too heavy, but it isnt so light that you walk away from the table hungry.
yes.
The Ingredients.
--2 cans of white beans, drained and rinsed (I used white kidneys)
--1 onion, chopped
--2 apples, cut in tiny chunks, no need to peel
--3 cloves smashed and chopped garlic
--3 T butter. Yes, butter.
--2 tsp chili powder
--1/2 tsp ground thyme
--1 tsp cumin
--1/4 tsp salt
--1/4 tsp pepper
--3 cups chicken broth (unless you are vegetarian. then you should use vegetable broth. because the chicken would be wrong.)
--1/2 cup plain non fat yogurt
--1/2 cup shredded sharp cheddar cheese (optional)
The Directions.
Any crockpot over 4 quarts would work well with this dish.
Put the butter into the bottom of your crockpot. Dump in the drained and rinsed beans. Chop up the onion and the apple. Add the spices, and pour in the broth. Stir in the yogurt.
Cover and cook on low for 8 hours, or on high for 4-5. This is done when the onion has reached desired tenderness and the flavors have melded. Stir in the cheddar cheese before serving.
I think corn bread would be awesome with this dinner. I wish I would have thought of it before just this second.
The Verdict.
This is a good meal. The chili is quite mild---you might want to sprinkle some Tobasco on top, or add more chili powder if you want a kick. This was mild enough for the kids to eat.
I was pleased with both the tang and the creamy consistency the non fat yogurt provided. It didnt separate, and added a nice level of creaminess.
Friday, March 20, 2015
Slow Cooker Stuffing with Apple and Sausage Recipe
This is it, the time weve all been waiting for. The weather is cooler, we can wear baggy sweaters, put on elastic waist pants, and eat.
Really eat.
its your patriotic duty, you know.
Were having a bunch of people over for Thanksgiving. Im not sure how many---somewhere between 24 and 33. Its a wide range.
we really shouldnt talk about it too much.
I might hyperventilate.
But! there will be lots of food. And? a rocking stuffing that has both sausage and apples.
Im a giver.
The Ingredients.
serves 8 (at least)
12 cups dried bread cubes (I used brown rice bread.)
8 ounces ground pork or turkey sausage, browned and drained
3 tablespoons butter, melted
1 1/2 cups chopped Granny Smith apples (no need to peel)
1 1/2 cups chopped onion
1 1/2 cups diced celery
1 1/2 teaspoons rubbed sage
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup chicken broth, plus an additional 1/4 cup if desired
The Directions.
Use a 6-quart slow cooker (or larger if you have one). Cut the bread into 1/2 inch cubes and bake at 350 degrees for 20 minutes, flipping once, or until the bread is golden brown and toasty. While the bread is toasting, brown the sausage on the stovetop and drain. Toss the bread cubes and sausage together in your slow cooker, and pour in the melted butter.
Add apples, vegetables, and seasonings. Use two large spoons to toss the ingredients and disperse the spices. Pour in 1/2 cup chicken broth, and stir gently to coat bread and veggies with broth. Cover and cook on high for 2 to 3 hours. When the bread is browned on the top and edges, and the vegetables are tender, your stuffing is done. Stir well, and keep on the warm setting until meal time.
Add an additional 1/4 cup of broth before serving and stir again if youd like added moisture.
The Verdict.
This was the first time Ive made a stuffing with sausage, and I loved it. I liked the savory, smoky bits strewn throughout the bread cubes, and I loved the way the spices all worked well together.
gobble gobble gobble.
Utilizing your slow cookers this Thanksgiving, or any other big honking family Holiday:
Plan ahead. Make your meal plan a week or so before the event, and purchase non-perishable food.
Im serving:
cranberry sauce
mashed potatoes with cream cheese and sour cream
traditional stuffing
cornbread stuffing
(or maybe Ill combine the two and add the sausage and apples from this one? not quite sure. Im leaning that way though...)
candied sweet potatoes
sweet and sour caramelized onions
dijon brussels sprouts
were doing turkey in the oven and ham on the bbq
dessert is being brought. If I was making it, Id do crustless pumpkin pie and ice cream.
need more? crockpot holiday food
I will do as much as humanly possible in the next few days to keep Thursday from being beyond bonkers.
I suggest making cranberry sauce as early as Monday, chopping all vegetables and keeping them in sealed plastic bags on Tuesday, you can boil potatoes, sweet potatoes early, make dessert a day or 2 ahead of time, etc.
I suggest making cranberry sauce as early as Monday, chopping all vegetables and keeping them in sealed plastic bags on Tuesday, you can boil potatoes, sweet potatoes early, make dessert a day or 2 ahead of time, etc.
and delegate!
Im *very* lucky in that Adam enjoys being in the kitchen (probably more than I do!), and likes to chop onions and vegetables. (Im not ever going to be a person to have a zen moment while chopping onions. Its just not who I am.)
I also make sure the house is clean days before having company. Ive always stuck to my Daily 7, and then just kick it up a notch a few days before expecting a houseful of people. The last thing you need to worry about on a Holiday is whether or not the toilet is clean!
and my last tip? Get 3 large rubbermaid garbage cans, and put them in the middle of the living room. Plop a kid into each one and dont let them out until the event is over.
BWHAHAHAHAHAHAHAAAAAAAAAAAAA! :-)
Thursday, March 19, 2015
Apple Cinnamon Pork Roast
Ive gotten a few email asking if this is going to be "The Year of Pork."
No, but the next week or two will be pretty heavy with pork recipes. Id like to have about 10 really good ones to include in the forthcoming cookbook, and I need to test them out. If you dont eat pork (I dont), you can fool around with using chicken or beef instead.
Stacy emailed me this recipe a few weeks ago; she had gotten it from a friend of hers. She reported back last week that she and her family really enjoyed it and urged me to give it a try. So I did.
It calls for a bag of coleslaw mix. Im not a huge fan of coleslaw because for some reason in my weird twisted mind it sounds like cold sore. I know thats really gross. Im sorry.
anyhow, I used Stacy (and her friends) recipe last night, and packed the food up for my sister-in-laws amazing family.
The Ingredients.
2-3 pound pork-loin roast
1 onion, sliced in wedges
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon cinnamon
1 cup apple cider or juice
1 tablespoon lemon juice
3 granny smith apples, chopped (to add later)
1 (16-ounce) bag coleslaw mix (to add later)
* 1 tablespoon apple cider vinegar (to add later--this isnt in the original recipe, but I think it should be. See notes below marked with an *.)
The Directions.
Use a 5 quart crockpot. Put onion wedges into the bottom of your crockpot, and put the meat on top. Sprinkle dry spices on all sides of the meat. Add apple and lemon juice. Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook it, the more shredded and juicy the meat will become. 20-30 minutes before serving, remove meat from crockpot and let sit on a cutting board. Put chopped apples (no need to peel) and the whole bag of coleslaw into your crockpot. *I would add apple cider vinegar now, too. Stir. Either slice or shred the pork, and add back to the crockpot.
Salt and pepper to taste (it definitely needs more salt.)
Stacy wrote in her last email that her husband "took some of the juice (from the crockpot) and combined it with butter, brown sugar, and chopped pecans. He boiled it down in a sauce pan and we added it to each serving." I imagine this would taste heavenly.
The Verdict.
I did sneak a taste of this, and so did Adam. Adam liked it more than I did; I thought the texture was funky, but I also have coleslaw issues, which I probably need to discuss with Dr. Phil.
This is the feedback I got from my tester-family (written by mom, Shari): Having tried quite a few of your recipes, this one is not a home run. But, the pork was tender and had a very delicate and subtle apple flavor, and was not fatty or greasy at all. The apples and cabbage had a bit of pleasant crunch to them, just the way we like them. Joe and I liked the very tender meat with the slightly crunchy cabbage and apples, and we each ate a healthy portion, and Ill look forward to eating it again for lunch tomorrow. Chris usually prefers strongly seasoned food. So, he couldnt get past what we liked about the dish - he didnt care for the texture, and wasnt too sure that the combination of flavors "go together".
From the tastes I took, I sort of agree with Chris. I think it needs more spices, and Id recommend at least doubling the salt and pepper. I think the crunch from the cabbage and the apples is a neat touch, and a great way to stretch a meal, but I think your (my) tongue wants * that bite of vinegar that usually comes with cabbage salad.
I also think that Stacys hubbys idea/technique of browning some butter and brown sugar on the stovetop to pour over the top is *genius*---you cant ever go wrong with that combo!
on the way:
cranberry pork roast
5-Spice pork chops
Cajun-Style pulled pork
pineapple pork tenderloin
Apple Cheddar and Turkey Meatballs CrockPot Recipe
Day 250.
I cant believe Ive sat and typed at a brand "new post" screen for 250 days in a row. I am beginning to not remember what I used to do each morning. I certainly didnt eat cold meatballs for breakfast with my coffee.
I hate it that Im posting this on a Saturday, because Internet traffic is terribly low on Saturday, and these are so good I feel like bowling them down the street. 1) to show-off these terribly awesome meatballs, and 2) to dissipate the pack of tweens with skateboards hanging out on the corner.
The Ingredients.
--1 1/2 pound extra lean ground turkey
--1 egg
--1 tsp kosher salt
--1 tsp ground black pepper
--1 tsp onion powder
--1 green apple, peeled and shredded
--1/2 cup shredded sharp cheddar
--1/2 cup dried unsweetened cranberries
The Directions.
In a large mixing bowl, mix the ground turkey with the ingredients. I used my hands.
Make golf-ball sized meatballs, and drop them into your crockpot. I used a 6 quart crockpot, but you could use any size over 3 quart, probably. These made enough meatballs to feed our family of 4 for dinner, with 8 leftover for breakfast and lunch. If you have a large family, or would like to cook enough to freeze, double or triple the recipe. You can definitely stagger-stack the meatballs on top of each other.
Cover and cook on high for 4-5 hours, or on low for 5-9---the cooking time will depend on how many meatballs are in the crock, and the size of your machine. The more full it is, the longer it will take to cook.
I cooked 1 1/2 pounds of meatballs in a 6 quart for exactly 4 hours on high. I could have left them in a bit longer to brown the ones on the very top, but we were hungry.
While they cook, juice will collect on the bottom of the crock, and the meatballs will start off getting bright white and slimy looking. Dont be alarmed---they will continue to cook and will begin to brown. They (miraculously enough!) dont seem to stick together in a big blob---youll be able to separate them.The Verdict.
We all really liked these a lot. Theyre delicious. Moist, flavorful, and fun to pop in your mouth. I did need to fish the cranberries out of my three-year-olds plate, because evidently eating warm cranberries is "wrong."
Wednesday, March 11, 2015
Recipe for Low Sugar Gluten Free Cranberry Apple Crisp
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| This festive Cranberry Apple Crisp is made with low-calorie natural sweeteners and it's gluten-free! |
Today's my birthday (and if you check that post you can tell it's kind of a significant one), so I'm skipping Meatless Monday this week and going straight to dessert with this delicious recipe for Low-Sugar and Gluten-Free Cranberry Apple Crisp! The inspiration for the recipe was a huge bag of cranberries I bought to make my favorite Fresh Cranberry Salsa for Thanksgiving, and I was frankly surprised at how much I loved the combination of fresh cranberries and apples. I had to make this a couple of times to get it just right, and I might have even loved it a little too much (apple crisp for lunch, mmmm.) I've never been that much of a fresh cranberry fan, so even if you might think cranberries are not really your thing, be open minded about this one!
Click to continue reading
Saturday, March 7, 2015
Raw Vegan Pear and Apple Crisp with Raisins
Pears, apples and raisins tossed with Fruit-Fresh produce protector.
One cup of fruit processed with soaked dates and nutmeg.
Raw crisp from processed walnuts, almonds and dates.
Prepared fruit being topped with crisp.
Completed pear and apple crisp in an 8 x 8 glass pan.
Weve got boxes of harvested apples and pears thanks to generous friends with fruit trees. We love making raw crisps (see my recipe for Raw Vegan Peach and Blueberry Crisp). Since we enjoy both apple crisp and pear crisp, Doug and I thought wed try putting them together. The juicy pears and crispy apples make a great combination.
Just Fruit and Nuts
If youve never tried a raw crisp before, you wont believe how good it is. And healthy too. The crisp is sweetened by the fruit itself along with the Medjool dates and seedless raisins. There is no added sugar. Nor is there any butter. The only fat is that from the heart healthy almonds and walnuts. This dessert is low in saturated fat and has zero cholesterol and nearly 6 grams of fiber per serving. The walnuts alone provide almost 1 g of omega 3 per serving.
***
Raw Vegan Pear and Apple Crisp with Raisins [serves 8]
For the Crisp
1/2 cup raw almonds
3/4 cup raw walnuts
3 Medjool dates, unsoaked
1/4 teaspoon cinnamon
1/8 teaspoon salt
For the Filling
3 cups thinly sliced peeled and cored pears
3 cups thinly sliced peeled and cored apples
2 teaspoons Fruit-Fresh produce protector
1/8 teaspoon nutmeg
4 Medjool dates, pitted and soaked for 1 hour
1/4 cup seedless raisins
To make the crisp, place almonds in a food processor with an S blade and process until coarse. Add walnuts, dates, cinnamon and salt and process until the mixture begins to stick together. Remove mixture and set aside. Dont wash the food processor, youll be using it again.
To make the filling, place the pears and apples in a large bowl and toss with the Fruit-Fresh produce protector. Remove one cup of this filling and place in the food processor. Drain the soaked dates but dont squeeze out the moisture. Add them and the nutmeg to the food processor and process until smooth, scraping down the sides when necessary. Stir mixture into the bowl of sliced fruit along with the raisins.
Spread 1/3 of the crisp on the bottom of an 8" x 8" pan. Place all of the filing on top of it. Sprinkle the remaining crisp over the filling. Serve immediately or refrigerate. It will keep for several days.
Per serving: 246 calories, 11.6 g fat, 1.0 g saturated fat, 0 g cholesterol, 4.1 g protein, 27.5 g carbohydrates and 5.6 g of fiber.
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