Entries Tagged as 'all recipes'

Apple Crisp

October 21st, 2009 · 1 Comment

apple_crisp

Over the weekend we had friends over to watch all of the football games. I made a huge salad, slow cooked a beef roast and vegetables for more than 8 hours, baked some tri-color bell pepper muffins, and threw together an apple crisp.

I don’t remember ever making apple crisp before, but it turned out great. The apples were perfectly tender and the topping was nice and crisp. I wasn’t sure what kind of apples to get at the store so I just got a few of every kind and ended up with 5 different kinds of apples in one crisp. I thought this was awesome because it combined sweet and tart that you get in different apple varieties. I served the crisp warm with a scoop of vanilla ice cream on the side. Perfecto!

Here’s the apple crisp recipe I used:

Apple Crisp

10 cups all-purpose apples, peeled, cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water

1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted

Preheat oven to 350 degrees F (175 degree C).

Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

Bake at 350 degrees F (175 degrees C) for about 45 minutes.

My notes: I made a half more of the topping to make sure to cover everything. Also, I used part whole wheat flour. Cut back a bit on the water or it might be a little runny.

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Japanese-Style Sesame Green Beans

September 23rd, 2009 · 1 Comment

japanese_style_sesame_green_beans

A quick and easy recipe I found for fresh green beans. Can also sub out other vegetables – asparagus is good this way, too. It’s also pretty similar to this broccoli/cauliflower recipe I make.

1 tablespoon canola oil
1 1/2 teaspoons sesame oil
1 pound fresh green beans, washed
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds

Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

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Fresh Mozzarella, Tomato, and Basil Couscous Salad

August 17th, 2009 · 3 Comments

couscous_basil_tomato_mozarella_salad

In the spring I found a recipe for Fresh Mozzarella, Tomato, and Basil Couscous Salad. As the summer progressed, I made it a few times for barbecues and stuff. It’s a great summer dish. When I make it I use Israeli couscous, which is a larger-sized couscous. I also use chicken broth instead of water when making it.

Fresh Mozzarella, Tomato, and Basil Couscous Salad

Ingredients

2 cups diced tomato
3/4 cup (3 ounces) diced fresh mozzarella cheese
3 tablespoons minced shallots
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, crushed
1 1/4 cup chicken broth
1 cup uncooked Israeli couscous
1/4 cup chopped fresh basil
Basil leaves (optional)

Directions

Combine first 7 ingredients in a large bowl; cover and marinate in refrigerator 30 minutes.

Make couscous according to instructions, substituting chicken broth for the water. Add couscous and fresh basil to tomato mixture; toss gently. Garnish with basil leaves, if desired.

couscous_tomato_basil_mozarella_salad

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Beet Salad with Goat Cheese

October 3rd, 2008 · 2 Comments

I bought these beets at the farmers market over the summer and didn’t know what to do with them so I made a beet and goat cheese salad with candied walnuts. It was SO DELICIOUS. YUM. Highly recommended. And the fresh beets were easy too cook and delicious. I made the dressing that they included on All Recipes, but actually didn’t like it as much as I liked just drizzling a bit of balsamic vinaigrette on this.

Beet Salad with Goat Cheese

Ingredients:
4 medium beets – scrubbed, trimmed and cut in half
1/3 c. chopped walnuts
3 Tbsp. maple syrup
1 (10 ounce) package mixed baby salad greens
2 oz. goat cheese

Directions:
Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.

While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.

Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with dressing.

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Green Bean Stir-Fry

October 2nd, 2008 · 3 Comments

Just experimenting with another way to make green beans. This was over the summer and I’d gotten a bunch of beans at the farmers market. I liked them as much as this Green Beans with Caramelized Shallots and Gremolata recipe. Definitely better than when I made Green Beans with Bread Crumbs.

Green Bean Stir-Fry

Ingredients:
1 Tbsp. soy sauce
2 garlic cloves, minced
1 tsp. sesame seeds, toasted
1 tsp. brown sugar
1 tsp. peanut butter
3/4 pound fresh green beans, trimmed
4 1/2 tsp. vegetable oil

Directions:
In a bowl, combine the soy sauce, garlic, sesame seeds, brown sugar and peanut butter; set aside. In a large skillet, stir-fry the green beans in oil until crisp-tender. Remove from the heat. Add the soy sauce mixture; stir to coat.

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