Applesauce

Last fall (2009), we made 21 quarts of applesauce.  This year, I made about 7, but still worth it!

The kitchen becomes a workshop!

First you wash the apples...

 Then you quarter them...

 Put 'em in a big pot

Add a little water and cook 'em til they're soft but not mushy

Get your water-bath canner ready (fill with water and bring to a boil); Start sanitizing those lids too! 

Set up the "Squeeze-O"

Mash the apples through the squeeze-o

See the pretty applesauce come through the filter!

 Ladle the applesauce into a jar using a wide-mouthed funnel and sanitized jars!

Put the lids on, making sure no water is on the rim, and stick 'em in the water-bath

Process 20 minutes with the lid on, and then let them cool!

 Pink Lady apples make pink applesauce. :)

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Lasagna

From the ATK Healthy Family Cookbook, this is a modified lasagna with less fat and carbs than traditional lasagna.  As usual, no photo due to the quick consumption by 4 hungry men!

This recipe calls for ground chicken, however I used lean ground beef instead.

Ingredients:
2 c. nonfat ricotta cheese (16 oz)
3 c. shredded part-skim mozzarella cheese (12 oz)
1/2 c. grated parmesan cheese (1 oz)
1 c. chopped fresh basil
1 large egg, lightly beaten
Salt and pepper
1 1/2 t. olive oil
1 onion, minced
6 garlic cloves, minced
1/4 t. dried oregano
1/8 t. red pepper flakes
1 lb. ground chicken
1 (28 oz) can crushed tomatoes
1 (28 oz) can diced tomatoes
16 whole wheat lasagna noodles (Or 12 no-boil lasagna noodles)

Directions:
Mix the ricotta, 2 cups of the mozzarella, the parmesan, 1/2 of the basil, egg, and 1/2 teaspoon salt and pepper in a bowl until well-combined.  Cover and refrigerate until needed.
Heat the oil in a large Dutch oven (or pot) over medium heat until shimmering. Add the onion and cook until softened about 5 minutes.  Stir in the garlic, oregano, and red pepper and cook until fragrant, about 30 seconds.
Add the chicken and cook, breaking up the meat with a wooden spoon until no longer pink, about 4 minutes.  Stir in the tomatoes with their juice and bring to a simmer.  Cook, stirring occasionally until the sauce has thickened slightly about 15 minutes.  Off the heat, stir in the remaining basil.  Season with salt and pepper to taste, cover and set aside until needed.
[skip this next step if using no-boil noodles] -->Meanwhile, bring 6 quarts of water to a boil in a large pot.   Stir in the lasagna noodles and 1 T salt and cook, stirring often until almost al dente, but still firm to the bite.  Drain and rinse under cold water until cool, Lay pasta out over clean kitchen towels.
Preheat oven to 375.  Spread 1 1/2 c. of the meat sauce over the bottom of the baking dish.  Place 5 noodles on top of the sauce and spread 1/4 cup of the ricotta mixture evenly down the center of each noodle.  Spoon 1 1/2 cups more of the sauce evenly over the ricotta.  Repeat this layering two more times.
For the final layer, place the remaining 4 noodles on top, spread the remaining 2 cups of sauce over the noodles, and sprinkle with the remaining cup of mozzarella.  Spray some foil with cooking spray and cover the lasagna.
Place the baking dish on a rimmed cookie sheet and bake for 40-45 minutes, until the sauce is bubbling.  Remove the foil and continue to bake until the cheese is melted and beginning to brown, about 20 minutes longer.  Let cool 10-20 minutes before serving.

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New Cookbook!

For Christmas I received thew newest Test Kitchen Cookbook!

You can expect to see many recipes from this new favorite in 2011!

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Mama Leone's Chicken Soup

Mac's co-worker passed along this recipe to us and it is phenomenal!  I had seconds. :)  Next time, I will add more chicken.

Ingredients:

1/2 lb. boneless, skinless chicken breasts

2 t. salt plus extra for chicken

1/2 t. black pepper plus extra for chicken

1 T. olive oil

4 t. butter

1 medium onion, diced

3 celery stalks, diced

1 T. minced garlic

1/2 t. dried tarragon

1/2 t. dried oregano

2 t. paprika

1/2 c. plus 2 T. all-purpose flour

8 c. chicken broth

1 (14.5 oz) can diced tomatoes with juice

3/4 c. fat-free evaporated milk

2 c. thinly sliced fresh spinach

Directions:

Preheat oven to 375 degrees.  Season chicken with salt and pepper to taste and place ona baking sheet.  Bake for 15-20 minutes.  Remove from oven and cool.

When cool enough to handle, dice the meat and set aside.

While the chicken is baking, heat the oil in a large stockpot over medium heat.  Add the butter and melt.  Saute the onions and celery until the onions are translucent, about 6-7 minutes.

Add the garlic, tarragon, oregano, paprika, and remaining 2 teaspoons salt and 1/2 teaspoon black pepper.  Cook, stirring, for 3 to 4 minutes.

Add the flour and stir until well-combined.  Slowly whisk in the chicken broth and bring to a boil.  Add the tomatoes and cream.  Reduce heat and simmer for 20 minutes.  Add the reserved chicken breast and simmer 10 minutes more.  Just before serving, stir in the spinach. 

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Peppermint Bark

These have been my favorite Christmas treat so far.

Ingredients:
20 ounces white chocolate, coarsely chopped, divided
30 peppermint candies, crushed, divided
10 ounces dark chocolate, coarsely chopped
6 T. heavy cream
1 t. peppermint extract

Directions:

Line a 9x13 pan with aluminum foil or parchment paper.   Melt half the white chocolate in the top of a double boiler over just barely simmering water stirring frequently.  Spread the white chocolate in the pan and sprinkle 1/4 of the crushed peppermints evenly over white chocolate. Chill until firm, about 15 minutes.
Meanwhile, melt the dark chocolate, heavy cream and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted.  Quickly pour the chocolate layer over the chilled white chocolate layer, spread evenly. Chill until firm, about 20 minutes.
Meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted.  Spread quickly over the chilled bark.  Sprinkle with the remaining peppermint pieces, chill until firm, about 20 minutes.  Cut or break into small pieces to serve.

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Homemade Peanut Butter Cups

I thought these were a little on the sweet side, next time I will reduce the amount of sugar and use dark chocolate.

Ingredients:
2 c. milk chocolate chips
2 T. shortening
1/2 c. butter
1/2 c. peanut butter
1 c. powdered sugar
2/3 c. graham cracker crumbs

Directions:
Melt chocolate chips and shortening over low heat in a heavy saucepan.  Stir occasionally until smooth, 3-5 minutes.
Coat 30 mini cupcake liners with about 1 teaspoon of the melted chocolate.  Refrigerate until hardened.
While the liners are chilling, combine butter and peanut butter in a saucepan. Cook over medium heat, stirring occasionally until melted 4-6 minutes.  Stir in the powdered sugar and graham cracker crumbs.  Press about 1/2 tablespoon of the filling into each chocolate cup.  Spoon about 1/2 melted chocolate on top of the filling.  Spread to cover.  Refrigerate until firm and then carefully peel off paper cups.  Store refrigerated.

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Pumpkin Bread

From allrecipes.com.  I adapt and use 5 mini-loaf pans and 1 large loaf pan.

Ingredients:

1 (15 ounce) can pumpkin puree

4 eggs

1 c. vegetable oil

2/3 c. water

3 c. white sugar

3 1/2 c. flour (I use 2 cups whole wheat, 1 1/2 regular)

2 t. baking soda

1 1/2 t. salt

1 t. cinnamon

1 t. nutmeg

1/2 t. cloves

1/4 t. ginger

Directions:

Preheat oven to 350 degrees.  Grease and flour loaf pans (3 7x3 inch loaf pans).

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.  In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.  Stir the dry ingredients into the pumpkin mixture until just blended.  Pour into prepared pans.

Bake for about 50 minutes or until a toothpick comes out of the center clean.  

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Gingered Nuts

From a good friend of the Ovenell Family, Debbie Sutherland.

Ingredients:
1 lb. unsalted mixed nuts
3/4 c. minced candied ginger
1/4 t. cayenne pepper
2 t. coarse salt
1/4 t. pepper
2 T. sesame seeds
1/4 c. sugar
1/4 c. water

Directions:

Preheat oven to 350 degrees.  In a large bowl, combine all but the sugar and water.  Bring sugar and water to a boil in a small saucepan, and stir occasionally, about 3 minutes.  Pour syrup over nut mixture.  Bake in a single layer on a parchment-lined rimmed baking sheet until nuts are golden brown, about 15-20 minutes.  Cool.

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Christmas Treats

Every year around this time, I have a crazy baking frenzy.  This year, my wonderful friends Melissa and Katie joined the bonanza.  This years treats are listed below and recipes are posted following this post:

* Gingered Nuts
* Pumpkin Bread
* Chocolate Peanut Butter Cups
* Chocolate Covered Pretzels
* Peppermint Bark
* Vanilla Bean Sugar Cookies

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Gingerbread Mayhem

This is what happens when 5 tired 20-something year-olds attempt to build a gingerbread house with limited decorations...

 The hot tub, bbq, and american flag are the work of Jimmy Neutron Drebin... "ladder" and reese's tornado are from Brett. :)

OH MAN, there goes a wall!

 I think the frosting is just AMAZING...

 Intense work here...

Finished product...

I promised the guys I would post this on the blog, so here you go, boys! 

Merry Christmas, everyone!

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Healthy

This is not a recipe.  Just a little disclaimer of my philosophy of nutrition... :)

God created a variety of wonderful foods, all with its each unique purpose and place in human development.  Man added a few crazy edible items to God's list, all of which are not as easy to digest and most which tend to add pounds and discomfort.  The best way to eat is food in it's natural, original form.  This includes fat foods like unsalted butter, olive oil, and avocados.  Our body needs fat, sodium, sugar to survive and work to the best of its ability.  The KEY is to eat a well-balanced and whole-foods diet.  That means EATING protein, complex carbohydrates, vegetables, fruit, and some sweets.  Everything in moderation...

That being said, my recipes will be a compilation of both "healthy" recipes and "treat" recipes.  The one trend amongst them all is whole, natural foods.  I do my best to include recipes that use ingredients that I could either grow given the space/time or make in my own kitchen (again given the time/resources).  In addition, I only use ingredients that I could explain to an 8 year old how it was made or where it came from.  SO, these recipes might not always seem low-fat or low-sugar, but I will try to use such ingredients (for example, butter instead of canola oil... i know, seems silly, but really it's better for you...).

Also, God created us to enjoy things of this earth in moderation.  As long as we're not gluttonous and addicted to "bad-for-you" foods, it's okay to savor a sweet every once in a while.

Alright, disclaimer done!  Just thought I'd share some thoughts...

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Healthy Fudge

No picture as I have not made this yet for the season... I've made this recipe for fudge a couple times, and while it is not quite as delicious as my Aunty Pam's fudge that I remember from childhood,  it's a close second.  My grandpa's wife requested that I post some "healthy" dessert recipes, so this is my attempt to start that trend... :) Here you go, Bea!


Recipe courtesy of http://www.passionatehomemaking.com/


Ingredients:

1 cup cocoa powder
1 cup coconut oil, divided (virgin unrefined coconut oil is recommended for its nutritional value), palm oil or butter
3/4 cup honey (raw honey is recommended again for its nutritional value)

Gently melt half of the coconut oil in a small saucepan. Allow too cool slightly. Place the remaining 1/2 cup solid coconut oil in your blender with the cocoa and honey. Carefully add the melted coconut oil and pulse a few times till smooth. Make sure not to over blend or else it can seperate. Line a bread pan with a layer of parchment paper or saran wrap. Carefully pour the fudge into the pan. Place in your refrigerator until solid, about 1 hour. Gently remove from pan and cut into squares. Makes about 12-15 squares. Store in refrigerator till ready to serve.

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Fruit Cobbler

Now is the time of year when I resist the urge to use ALL of my frozen summer berries at once... Unfortunately, once those holiday get-togethers pick up, my ability to maintain composure fails completely and I succumb to baking one of these delicious cobblers, just so I can have a little taste of summer to share with everyone... You can use pretty much any type of fruit (fresh or frozen) for this cobbler, as I have listed for your enjoyment.  My favorite so far has been the peach!

Ingredients:
1 recipe fruit filling (see below)
1 c. all-purpose flour
1/4 c. plus 2 tsp sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 c. buttermilk
4 T. (1/2 stick) unsalted butter, melted and cooled
1/2 tsp. vanilla extract
1/8 tsp. cinnamon

Directions:

Preheat oven to 400 degrees.  PLace the fruit filling in 9" deep-dish pie plate.  Place the pie plate on a foil-lined, rimmed baking sheet and bake until the fruit begins to release liquid, 20-30 minutes (about 60 min for frozen fruit).
While the fruit is baking, whisk the flour, 1/4 cup of the sugar, the baking powder, soda, and salt together in a large bowl.  In a separate bowl, whisk the buttermilk, melted butter, and vanilla together.  In a third bowl, toss the cinnamon with the remaining 2 teaspoons of sugar.
Once the fruit filling has begun to release liquid, gently stir the buttermilk mixture into the flour mixture with a rubber spatula until the dough is just combined and no dry pockets remain.
Remove the cobbler filling from the oven and stir.  Pinch the biscuit dough into 8 equal pieces and place them on top of the hot filling, spaced 1/2 inch apart.  Sprinkle the dough with the cinnamon sugar.
Return the cobbler to the oven and bake until the filling is bubbling and the biscuits are golden brown on top and cooked through, 15-20 minutes.  Let cool 15 minutes before serving.

Fruit filling varieties:

• Blackberry (6 cups) plus 1 T. cornstarch (2 T if frozen), 1/3 to 1/2 c. sugar, and 1 tsp. vanilla
• Blueberry (6 cups) plus 1 T. cornstarch (2 T if frozen), 1/2 to 2/3 c. sugar, and 1/2 t. cinnamon, 2 T lemon juice
• Peach/Nectarine (4-5 whole fruit), peeled, pitted, and cut into thick slices, plus 2 tsp. cornstarch, 1/3 to 1/2 c. sugar, pinch cloves, 1 t. vanilla extract, and 1 T. brandy
• Raspberry (6 cups) plus 1 T. cornstarch, 1/2 to 2/3 c. sugar, 1 t. vanilla
• Strawberry (2 quarts) plus 1 T. cornstarch, 1/3 to 1/2 c. sugar, 1 t. vanilla

If you would like the ratios for apricot, sour cherry, plum, or strawberry rhubarb, let me know!

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Pumpkin Bars

With Thanksgiving just around the corner, I figured it's about time I provide a semi-useful recipe!  These are a favorite in the M&M household, first introduced to us by Mary King.  While they are wonderful anytime of any day, I recommend them as a special Thanksgiving breakfast treat!

Ingredients:

2 c. pumpkin puree
1 c. vegetable oil
4 eggs
1 c. sugar
2 t. cinnamon
2 t. baking powder
1 t. baking soda
1 t. salt
2 c. flour

Directions:

Preheat oven to 350 degrees.  In a large bowl, beat together pumpkin, oil, eggs, and sugar.  Add in cinnamon, powder, soda,  salt, and flour and whisk gently until blended.  Pour into a lightly oiled 11 x 15" shallow pan (or a 9x13" will do fine).  Bake for 25-30 minutes or until a toothpick comes out clean.  Let cool completely, then frost with cream cheese frosting:

Ingredients:

1/2 c. butter, softened
8 oz. cream cheese, softened
1 t. vanilla extract
2 - 3 c. powdered sugar

Cream together butter and cream cheese, then add in vanilla.  Mix well.  Add powdered sugar gradually, continually mixing until fluffy.

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Chicken Soup

Yummm, bring on the winter chicken noodle soup!

Ingredients:

1 medium onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3/4 c. frozen peas
1 lb. chicken thighs
2 c. wide egg noodles
1 c. canned tomatoes
32 oz. chicken broth
1 t. pepper
1 t. dried thyme
1 t. italian herb seasoning
1 t. oregano
1 t. salt
Bay leaves
1 t. cilantro
1 t. marjoram
1 t. basil

Directions:

Put onion, carrots, and celery in a crock pot.  Layer chicken thighs on top of vegetables (I put my on frozen).  Add in tomatoes, broth, and bay leaves.  Cook on low for 8-10 hours.  In the last hour, remove chicken and shred.  Cook noodles according to package instructions, reserving 1 cup of the pasta cooking water.  Add chicken back to the crock pot, along with the cooked noodles, reserved water, and spices.  Cook until heated through.

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Chicken & Bean Enchiladas

These are courtesy of my daddy.  They are a great meal to serve to company, easy to prep ahead of time, and delicious the second day!

Ingredients:
4 oz. cream cheese, softened

1/4 cup sour cream

2 cups prepared salsa

2 cups grated Cheddar cheese

2 cups shredded cooked chicken

1 14.5 oz. can black beans, rinsed and drained

1 4 oz. can medium green chiles

1 cup frozen corn kernels, thawed

1/2 teaspoon cumin

1/4 teaspoon dried oregano

1/4 teaspoon cayenne

Salt and pepper

4 scallions, thinly sliced

12 to 14 soft round 6 to 8inch flour tortillas

DIRECTIONS:

Preheat oven to 325 degrees F.

In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in

1 cup of the grated cheese. In a second bowl toss together the chicken, beans, chiles, corn, cumin, cayenne, salt,

pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.

In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining

tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated

cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to

preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered

with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.

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Eggs, Anyone?

Just kidding; they're cupcakes!!  Thank you to Krissa for letting my snag this out of her Cupcake Book... check out her blog at http://krissascupcakes.blogspot.com/

Directions upon request!

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Pumpkin-Apple Muffins

Gobbled up too quickly so no photo!  But, these are definitely worth making for a light autumn breakfast treat.  Adapted the recipe from allrecipes.com

Ingredients:
2 1/2 c. flour (I use 2 c. whole-wheat, 1/2 c. all-purpose)
2 c. white sugar
1 1/2 t. cinnamon
3/4 t. ginger
1/2 t. ground cloves
1/2 t. nutmeg
1 t. baking soda
1/2 t. salt
2 eggs, lightly beaten
1 c. pumpkin puree
1/2 c. vegetable oil (next time I will substitute applesauce)
2 c. peeled, cored, and chopped apple

Topping:
2 T. all-purpose flour
1/4 c. white sugar
1/2 t. ground cinnamon
4 t. butter

Directions:

Preheat over to 350 degrees.  Grease or Line 24 muffin cups (I used a 12 muffin tin and a 24 mini-muffin tin).
In a large bowl, sift together flour, sugar, spices, baking soda, and salt.  In a separate bowl, mix together eggs, pumpkin, and oil.  Add pumpkin mixture to flour mixture and stir, just until combined.  Fold in apples.  Spoon batter into prepared muffin tins.
In a small bowl, mix together the topping, cutting the butter in.  Sprinkle topping evenly over muffin batter.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the muffin comes out clean.

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Tomato-Spinach Tortellini

This is a quick, easy dinner that went great with some garlic bread and steamed green beans. I adapted the recipe from allrecipes.com

Ingredients:

1 (16 oz.) package prepared tortellini

1 (14.5 oz) can diced tomatoes

1 c. chopped fresh spinach

2-3 chicken breasts, cooked and cubed (optional)

1/2 t. salt

1/4 t. pepper

1 1/2 t. dried basil

2 cloves garlic, minced

2 T. all-purpose flour

3/4 c. milk

3/4 c. heavy cream

1/4 c. parmesan cheese

Directions:

Cook tortellini until tender in boiling water, about 10 minutes.  Meanwhile, combine tomatoes, spinach, salt, pepper, basil, and garlic in a large saucepan over medium heat.  Cook and stir until the mixture begins to bubble.  In a medium bowl, whisk together flour, milk, and cream.  Stir this into the tomato mixture along with the chicken and parmesan cheese.  Reduce heat to low and simmer until thick, about 2 minutes.  Drain tortellini and then toss with sauce to coat.

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Test Kitchen Cinnamon Rolls

It's ironic that the busier we get, the more I bake and the less I cook healthy meals.  Baking is therapeutic for me, and my theory is I make yummy sweets to de-stress.  Lately the baked goods have been dominating the blog, so I will attempt to post some savory, healthful dinners next.  For now, Cinnamon Rolls!

We do have a cinnamon roll recipe that we live by, so you can try these out and decide which you like better.  These new ones come from America's Test Kitchen Cookbook.  The main difference that puts them above our regular is the frosting!  Warning: LONG recipe.

Ingredients:

3/4 c. buttermilk, warm

6 T. (3/4 stick) unsalted, butter

3 large eggs, lightly beaten

4 1/4 c. all-purpose flour

1/4 c. sugar

1 envelope (2 1/4 t.) instant or rapid-rise yeast

1 1/4 t. salt

Filling:

3/4 c. packed light brown sugar

2 t. cinnamon

1/4 t. cloves

pinch salt

1 T. unsalted butter, melted, plus extra for the pan

Frosting:

3 T. cream cheese, softened

3 T. buttermilk

1 1/2 c. powdered sugar

Directions:

Whisk the buttermilk, butter, and eggs together in a large liquid measuring cup.  Mix 4 cups of the flour, sugar, yeast, and salt in a standing mixer fitted with a dough hook.  With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 minute.

Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. If needed after 5 minutes, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.  (you can mix by hand too, knead it for about 10-15 minutes).

Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute.  Place the dough in a lightly oiled bowl and wrap tightly in plastic wrap.  Let rise in a warm place until doubled in size 2 to 2 1/2 hours.

Mix the brown sugar, cinnamon, cloves, and salt together in a small bowl.  Turn the dough out onto a lightly floured counter and press it into a 12 by 16 inch rectangle.  Brush the dough with the butter.  Sprinkle the brown sugar mixture over the dough, leaving a 3/4 inch border along the top edge.  Press on the filling to adhere it to the dough.  

Roll the dough into a tight cylinder and pinch the seam closed.  Roll the cylinder over so that it is seam-side down.  Gently stretch the cylinder until it is 18 inches in length with an even diameter.  Pat the ends of the cylinder to even them.  

Slice the cylinder into 12 evenly sized rolls using a serrated knife.  Arrange the rolls cut-side down in a greased 9 by 13 inch metal baking dish and wrap tightly in greased plastic wrap.  Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1 1/2 hours.

Adjust an oven rack to the middle position and heat the oven to 350 degrees.  Bake until the rolls are golden and puffed, 25-30 minutes.  

Flip the rolls out onto a wire rack and let cool for 5 minutes.  Whisk the cream cheese and buttermilk together in a large bowl until thick and smooth.  Sift the powdered sugar over the mixture and whisk until smooth, 30 seconds.  Flip the folls upright and drizzle the glaze over the rolls.

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