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Cranberry Apple Crisp

Cranberry Apple Crisp

Cranberry Apple Crisp

Ingredients
– 4 Large to 6 Medium Sized Baking Apples
– ½ Cup Fresh Cranberries
– ⅓ Cup Salted Butter
– ¾ Cup of Brown Sugar
– ¼ Cup All-Purpose Flour
– ½ Cup Oats
– ½ teaspoon Nutmeg
– ½ teaspoon Cinnamon
– Pint of Vanilla Ice Cream

Directions:

1. Preheat oven to 375 degrees.

2. Peel, core, and chop apples till they fill the bottom of a 8 x 8 x 2 inch baking dish. Stir in the fresh cranberries or just pour on top.

3. In a large bowl combine the butter, brown sugar, flour, oats, and spices mixing everything together with your hands till a soft cookie-like dough forms. Crumple with your fingers on top of the apples and cranberries.

4. Bake at 375 degrees for 25 to 30 minutes, or the top of the crisp has gone a nice golden brown.

5. Let cool for 10 to 15 minutes.

6. Serve warm in bowls with a scoop or two of ice cream and enjoy.

Cran Apple Crisp w/ Vanilla Ice Cream

Om nom nom

Also just as good, if not better, the day after.

Untitled

Safe travels and have a wonderful Thanksgiving everyone!

♥~ Alyssa

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White Asparagus and Cauliflower Soup

White Asparagus and Cauliflower Soup

Let’s revisit a recipe I posted back in 2010, shall we?

White Asparagus and Cauliflower Soup

Ingredients
– 1/2 an Onion
– 2 Tablespoons Butter
– 1.5-2 lb. White Asparagus
– 32 oz Chicken (or Vegetable) Broth
– 1 Head of Cauliflower
– Salt and Fresh Ground Pepper, to taste
– Bottle of Hard Cider (or Dry White Wine)
– 1 Tablespoon Dried Parsley

Directions:

1. Chop onions and peel outer layer of asparagus below the bulb like tip before cutting into 1-2 inch pieces.

2. Soak head of cauliflower for 30 minutes in lightly salted water to clear out any sediments. Blot dry and then cut stem side up, removing the stalk. Split the florets till you are left with pieces around the size you’d find in a bag of frozen broccoli. Add cauliflower to a pot of boiling water. Cook till fork tender. Drain and set aside.

For me it took around 25 minutes over high heat.

3. Saute onions in butter over medium heat till soft and translucent. Add asparagus.

Note: You can either reserve the asparagus tips at this point to cook at the end for a bit more texture, or leave them in to be pureed along with everything else.

4. Cover and cook over medium heat for around 5 minutes. Add broth. Let boil lightly for around 30 minutes or the asparagus is done.

5. At this point you can either set the onion and asparagus mixture aside till it cools befor pouring it, and the cauliflower, into a blender or food processor, or blitz it all in your pot with one of those fancy stick blenders (you lucky dog you).

This is when you’d add your reserved asparagus tips back in by the way.

6. Stir and let cook uncovered for 3 or so more minutes (or the asparagus tips are done).

7. Add salt, black pepper, dried Parsley, and a Tablespoon or so of your Hard Cider, tasting for seasoning and adjusting accordingly.

8. Garnish with more parsley and ground pepper, serve, and enjoy!

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White Asparagus and Cauliflower Soup

This soup is especially good with lightly toasted slices of bread with butter.

Just… don’t expect to have any leftovers.

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Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

My new fav Fall recipe!

Ingredients:
– 1 can of pumpkin
– 1 cup white sugar
– ½ cup vegetable oil
– 1 egg
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– ½ teaspoon salt
– ½ teaspoon ground nutmeg
– ½ teaspoon ground ginger
– 1 teaspoon curry powder
– 1 teaspoon baking soda
– 1 tablespoon vanilla extract
– 1 + ½ cups semi sweet chocolate chips

Directions:

1. Preheat your oven to 350 degrees (175 degrees C).

2 . Combine the canned pumpkin, sugar, vegetable oil, egg, and vanilla.

3. In another bowl stir together flour, baking powder, cinnamon, salt, curry powder, nutmeg, and ginger.

4.  Add dry ingredients to wet and mix well.

5. Add chocolate chips.

6. Drop batter by the spoonful onto a greased or parchment paper lined cookie sheet and bake for around 10 minutes or the cookies are lightly browned and firm to the touch.

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Modified from this recipe.

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Stove Top Mac and Cheese

Stove Top Mac and Cheese

My favorite comfort food, hands down.

Ingredients:

– 8 oz rotini pasta
– ½ cup butter
– ¼ cup all purpose flour
– ½ tsp salt
– 1 tsp fresh ground pepper
– 2 cups milk
– 2 cups shredded sharp cheddar cheese
– ½ tsp dry (or 2 squirts spicy brown) mustard
– pinch or 2 of paprika

Directions:

1. Cook pasta according to the manufacturer’s directions.

2. Melt butter over medium heat and using a whisk stir in flour, salt, and pepper.

3. Add milk a bit at a time, stirring constantly.

4. Cook sauce a minute or two till bubbly.

5. Stir in cheese, mustard, and paprika. Taste for additional seasoning.

6. Pour sauce over pasta, stir to coat, and serve.

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Tasty Soups, Happy Stomachs

So, even though I’m lactose intolerant one of my normal grocery buys is a big ol’ block of cheddar cheese.

Logic? It doesn’t always have that much to do with my cooking or eating habits.

And I’m not the only one!

A good friend of mine, who is also lactose-intolerant, has recently started keeping a food diary to see if there are other things that she shouldn’t be eating and seeing as how she stays for dinner at my apartment at least twice a week, I’ve been experimenting with more recipes that are either dairy free, or at least substitute friendly.

Like I need another excuse to mess around with food though, right?

So here’s a dairy free soup, as long as you use a butter substitute, based on what was originally a creamy German classic.

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Also, we might have kinda eaten all the soup before my new batteries or charger came in the mail so soup pictures will go HERE.

Eventually.

White Asparagus and Cauliflower Soup

  • 1/2 onion
  • 2 tbsp butter
  • 1.5-2 lb. white asparagus, peeled and cut into 1-2 inch pieces
  • 4 cups broth (chicken or vegetable)
  • 1 head of cauliflower
  • salt to taste
  • fresh ground pepper to taste
  • dry white wine (or cooking wine)
  • parsley for garnish  (fresh or dried)

Chop and saute your onion in 2 Tablespoons of butter till it is soft and translucent. Add the cut and peeled asparagus.

Note: you can either reserve the asparagus heads to cook at the end for a bit more texture or leave them for a smoother soup at this point.

Cover and cook the onions and asparagus pieces for around 5 minutes before adding 4 cups of broth. Let everything boil gently for 30 minutes or till the asparagus is fork tender.

At the same time you’re cutting and cooking the asparagus, soak the head of cauliflower in a container of lightly salted water for 30 minutes to clear any dirt or sediments out. Drain cauliflower. Place head side down and cut around stem to loosen. Split each half into quarters and split until you’re left with florets cut into even-ish pieces (like you’d see in a frozen bag of broccoli). Bring enough water to a boil to cover your cauliflower and cook till it’s fork tender.

Now, it pureein’ time!

In small batches (so as to not burn the heck out of yourself) pour your onion/ asparagus mixture into a food processor and blend till smooth and creamy. Pour it all back into your cooking pot and bring to a soft boil.

Note: This would be when you add your asparagus tips to begin cooking them. Also, you can add potatoes and/or carrots at this point.

Drain the cauliflower and place in your food processor with just enough chicken (or vegetable) broth for it to reach a mashed potato/heavy cream consistency.

I added ground pepper at this point and served myself a little bowl to snack on.

Delish~

Pour your cauliflower puree into the asparagus mixture already on the stove. Stir, then add salt, fresh ground pepper, and white wine to taste.

Serve in a bowl and top with freshly chopped (or dried) parsley for garnish. Great sides include a loaf of warm french bread and butter. Be prepared not have any leftovers if you serve it to hungry college students.

I speak from experience.

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This recipe is dedicated, with love, to the food processor from 1980 that I inherited from my mother.

Because though lifting and cleaning it can be a big ol’ pain in the ass, I don’t know how I managed without it.

All the hearts ♥

Recipe Resources:
White Asparagus Soup – German Spargelsuppe
Vegan Food Tips – Soup Thickener

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Apples Apples Apples

It’s been awhile hasn’t it?

Well, school is now in full swing and we’re a little bit more then halfway though September.

Madness!

Picked up my first bushel of apples (I will eventually go pick some of my own this year dagnamit) so even though the leaves have yet to change, for me at least, fall is officially here.

Besides eating apples straight up or slathering them in peanut butter and even just placing them thinly slices on toast with some honey (mental food porn, nom) what I’ve really been craving is applesauce.

Thinking back to when I first moved into this apartment and couldn’t remember how exactly to use my rice cooker, I thought their might have been a section in the back of the manual with recipes. And there was!

But it wanted me to add butter and apple cider… to the applesauce. Huh?

Time to consult Google and gather more saucy intel.

The measurements seemed pretty much the same across the board for the batch size I was looking to make so I just jotted down the basics and decided to wing it.

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Curry n’ Cinnamon Applesauce

(Rice Cooker) Curry n’ Cinnamon Applesauce

+ 6-8 smallish apples (or 4-5 large)
+ 1/4 cup sugar
+ 3/4 cup water
+ 1/4 tsp curry powder
+ 1/2 tsp cinnamon
+ 2 pinches of nutmeg

Peel, core, and roughly chop 6-8 smallist apples (or 4-5 large ones).

Dump the lot into whatever container you’ll be cooking (in my case a rice cooker) and then add your sugar, water, curry powder, cinnamon, and nutmeg.

Stir so everything gets coated and then either turn your magical machine on (crock pot, rice cooker) and wander away or cook in a sauce pan on medium for 15-20 minutes stirring once or twice until apples are soft and mushy.

Depending on what type of apples you use they will either naturally disintegrate into saucy goodness or you’ll have to let everything cool before using a fork, potato masher, blender or a food processor to reach your desired consistency.

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All the hearts ♥

 

 

Recipe Resources:
Sarah’s Apple Sauce
Alton Brown’s 10 Minute Apple Sauce
Simple Recipes Applesauce

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Cooking Voyage a la Chicken Salad

So while packing up everything to move to my new place awhile back I was puttering around the internet looking for recipes to try out and lo and behold, I find one for a chicken salad that with a few small adjustments is a very close approximation of the inner working of a truly tasty wrap my Dad and I would always get from our favorite hometown restaurant before it closed down.

Taking a break from the usual post-move puttering I randomly decided to try the recipe out this morning and BAM! It’s tasty as all get out and I suddenly have the perfect something to bring to a family get together next weekend.

And then while typing it up so I didn’t forget how I made it (because I totally would) I decide to just go ahead and post it since it’s a nice summery kind of dish.

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Craisin Walnut & Rosemary Chicken Salad

  • 4 boneless/skinless chicken breasts
  • 3 – 4 sprigs of rosemary
  • 1 whole onion quartered (for boiling)
  • 1/2 cup onion finely chopped
  • 1 stems of celery roughly chopped (for boiling)
  • 2 – 3 stems of celery finely chopped
  • 1/2 cup walnuts roughly chopped
  • 1/2 of a 6-ounce bag of craisins
  • salt and ground pepper to taste
  • mayonnaise to your preferred salad consistency

In a large pot (or many smaller ones in my case) add chicken, rosemary, and halved onions making sure there’s enough water to completely cover the poultry.

Next bring the water to a boil and then immediately lowering the heat to a simmer for the rest of the cook time. Note: since you’re moist cooking the chicken you have to check for pinkness and the internal temp with a thermometer (165 -180°) to see if it’s done. This method takes awhile (especially when you have no idea what you’re doing, like me) but it works and it’s better then getting salmanxlma.

Give your chicken a quick ice bath to stop the cooking process once the internal temp is right and the chicken has gone from pink to white all the way through and stash them in the fridge till they are cool enough to work with.

Now cut or tear your chicken into bite sized pieces and place the lot in whatever container you’ll be mixing the final salad in. Another hint: if the bowl you’re piling your chicken bits in seems a bit full by the time you’re done with this step, get out a larger one. Otherwise while mixing you’ll get food everywhere in creation and believe you me, stepping on mayo cover food bits is not fun.

Chop and add the diced onion, celery, walnuts, crasiens and season with salt and pepper to taste before while mixing everything to together. Now stir in your mayo a little bit at a time till you reach your desired salad consistency and voila, you’re done.

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Tasty on a sandwich, in a warp, or even just on its own just make sure you set some aside for yourself if you’re feeding anyone else because this stuff flies off the table.

All the hearts ♥

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