classic apple crisp

 

This apple crisp recipe was recommended to me by my friend Dee-Anna in Oregon.  When my friend Karen brought me some fresh Fuji apples from the farm I knew I had to make it.  It's DELICIOUS!  I highly recommend it.  I'd make this over an apple pie any day.

classic apple crisp (sally's baking addiction)

8 medium peeled apples, cut into 1-inch chunks that are 1/4- 1/2" thick

1/2 cup packed light or dark brown sugar

1/4 cup all-purpose flour

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

topping

3/4 cup all-purpose flour

3/4 cup light or dark brown sugar

1 teaspoon ground cinnamon

1/2 cup unsalted butter, cold and cubed

1 cup old-fashioned whole oats

Preheat oven to 350 degrees.  Lightly grease a 9x13-inch baking pan.

Mix all of the filling ingredients together in a large bowl, then spread into the baking pan.

Make the topping:  Whisk the flour, brown sugar, and cinnamon together in a medium bowl.  Cut in the utter using a pastry cutter or fork until the mixture becomes super crumbly.  Stir in the oats.  Sprinkle over filling.

Bake for 45 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges.  Remove from the oven, place on a wire rack, and allow to cool for at least 5 minutes before serving.  Serve warm, room temperature, or cold.

Cover leftovers and store in the refrigerator for up to 5 days.

inside out dumplings (meatballs)

 

I am so behind on posting.  I blame it on having a child getting married...soon!  Imagine these meatballs with a drizzle of teriyaki or soy glazed chili sauce.   I stay away from added sugars but you probably don't so do that.  I really enjoyed these meatballs so I'm glad I doubled the recipe because I've been eating them for lunch all week.

inside out dumplings (Costco Connection Magazine, October 2022)

1 pound ground pork or beef (I used lean ground turkey)

4 ounces canned water chestnuts, drained and finely minced

3 tablespoons panko breadcrumbvs

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon ginger, grated or finely minced

1 teaspoon garlic, grated or finely minced

1 large scallion, minced

1 egg, lightly beaten

1/2 teaspoon black pepper

I did not follow Costco's instructions to air fry them.  I poured a little bit of olive oil into a frying pan and pan fried them.  You can do what you wish.

cozy autumn wild rice soup

 

Really yummy soup.  I added some shredded chicken to mine for an even heartier soup.

cozy autumn wild rice soup (gimme some oven)

6 cups stock

1 cup wild rice

8 ounces mushrooms, sliced

4 cloves garlic, diced

2 stalks celery, sliced

1 sweet potato, diced

1 small onion, diced

1 bay leaf

1 1/2 tablespoons Old Bay seasoning

1 can light coconut milk

2 handfuls kale

Combine stock, rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, Old Bay seasoning.  Cook on high for 1-2 hours.  Add coconut milk and kale.

roasted cauliflower (for tacos)

 

Fantastic!  SO delicious!  I LOVE this roasted cauliflower.  I made it with the intention that my vegetarians would have roasted cauliflower tacos while the rest of us had smoked pork tacos but all of the pork taco lovers also loved the roasted cauliflower!  I loved the two side dishes tonight- the roasted cauliflower AND the mexican marinated carrots.  So much flavor!!

Note:  I'm going to use this roasted cauliflower for vegetarian tikka masala bowls.  It will be perfect for those.

roasted cauliflower (the minimalist baker)

1 giant head (or two small) cauliflower, chopped into bite-sized pieces

2 tablespoons oil

1 tablespooon ground cumin

2 teapsoons chili powder

2 teapsoons smoked paprika

1 teaspoon salt

Heat the oven to 400 degrees.

Shake cauliflower in a gallon size ziplock bag with the oil, cumin, chili powder, paprika and salt. 

Pour onto a baking sheet and spread the cauliflower evenly on the baking sheet. 

Bake 20-25 minutes until the cauliflower is tender.

savory bean spinach soup

 

My family ate it all up!  It was a great soup and what made it the greatest was the fresh basil from my big pot of basil outside.  It's soaking up the summer sun and loving it.  I served this soup with fresh rolls and made a side of egg salad for the rolls.

savory bean spinach soup (Eating Well)

3 (14 ounce) cans vegetable broth

1 (15 ounce) can tomato puree

1 (15 ounce) can  Great Northern beans, rinsed and drained

1/2 cup converted white rice (I used 1 cup cooked jasmine rice from my fridge)

1/2 cup finely chopped onion (I used 2 tablespoons dehydrated onion)

2 cloves garlaic, minced

1 tablespoon fresh basil, chopped

1/4 teaspoon salt

1/4 teaspoon pepper

4 big handfuls of kale leaves

shredded parmesan to top

In a slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt and pepper.  

Cover.  Cook on low heat for 5-7 hours or high heat for 3-4 hours.

Stir in kale.  Serve with Parmesan cheese.

veggie stuffed zucchini

 

These were really yummy!  I wished for leftovers.

Note to self:  Omit the peppers next time for the picky kid in the family.

veggie stuffed zucchini

3 zucchini, cut lengthwise in half and insides scooped out (dice the insides)

1/2 cup onion, diced

1 tablespoon minced garlic

1 red bell pepper, diced

1 cup mushrooms, diced

1 teaspoon dried oregano

1 teaspoon dried basil (I used 1 tablespoon fresh)

2 tablespoons chopped parsley, fresh

1/4-1/2 cup grated Parmesan cheese

handful of mozzarella cheese

Preheat oven to 375 degrees.

Prepare a 9x13 casserole pan with cooking spray or line with foil.

In a large skillet heat a tablespoon of oil or water.  Add onion, garlic, pepper, mushrooms and cut up zucchini "insides".  Turn off the heat.  Add seasonings and Parmesan cheese.

Take zucchini that has been prepared to be stuffed and place them in the 9x13 pan.  Stuff each zucchini half with the stuffing.

Sprinkle with mozzarella cheese.  Bake for 35-40 minutes until cheese starts to bubble.

smoky lentil potato soup

 

Another score!  All of my kids ate this soup and enjoyed it.  It's really good!  And of course I made another big pan of breadsticks to go with it (four batches of breadsticks within a week!).  I didn't add the green stuff- kale or spinach- but I might try next time around to see if the pickiest of my eaters will eat it.

smoky lentil potato soup (mel's kitchen cafe)

1 tablespoon olive oil

1/2 cup chopped yellow or white onion

3 cloves garlic, minced

1/2 cup diced carrots

1/2 cup diced celery

2 teaspoons grounc cumin

1 1/2 teaspoons smoked paprika

1 teaspoon salt

1 pound Yukon gold potatoes or red potatoes, cut into 1-inch pieces (unpeeled)

2 cups lentils, rinsed

8 cups vegetable stock

8-10 ounces kale or spinach, chopped

In a stock pot, heat the oil.  Add the onion, garlic, carrots and celery and cook for a minute or two, stirring constantly.  Add the cumin, paprika and salt.  Stir to combine.

Add the potatoes, lentils and stock or broth.

Bring to a boil then simmer 35-40 minutes.  Stir in kale or spinach if desired.  Season with salt and pepper.