Chunky Applesauce a la Mode

This is a new recipe for our family. It came home in sister's homework packet last week to correspond with their study of apples. Since we happened to have a house full of people coming over to feed, we decided it would be the perfect dessert topped with homemade vanilla ice cream. I'm sure we'll be making it again very soon since dad is a fool for apple treats.

Quick, easy, and delicious. Oh, and it makes your house smell divine!

Chunky Applesauce

Ingredients

8-12 Apples, cored, peeled, and cut into chunks
1 Cup Water
1/2 Cup Sugar
1 Tsp Cinnamon

Directions

1. Put all of the ingredients together in a crock pot and mix them together well. Cook on low for 8-10 hours or high for 4-5 hours. If you want your apple chunks to remain large, don't be tempted to stir while it's cooking. If you do stir, the apples will mush up and you'll have exactly what the recipe says: chunky applesauce. Delicious either way.

Top with... Vanilla Ice Cream

*If you don't have an ice cream maker, you don't know what you're missing!

Ingredients

1 Cup Milk
2 Cups Cream
1 Cup Sugar
1-2 Tsp Vanilla (The quality of vanilla you use matters when you're making ice cream!)

Directions

1. Mix the milk and sugar in a bowl until dissolved, 1-2 minutes. Add the cream and vanilla, mix for a couple more minutes.

2. Pour the mixture into your ice cream maker and mix for 30 minutes. Transfer ice cream to a glass container with a lid and freeze.

Butternut Squash Pie

Oh, how I've been DYING to spot that first butternut squash so I could make this pie!

Ingredients

1 1/2 Cups Butternut Squash, cooked
1 Cup Brown Sugar, lightly packed
1 Tbsp Cornstarch
1 Egg, beaten
1 Cup Evaporated Milk
1 Tsp Ground Cinnamon
1 Pinch Allspice
1 Pinch Cloves
1 Pinch Ginger
1 Pinch Nutmeg
1 Pie Shell (we're partial to graham cracker crusts around here)

Directions

1. Throw all of the ingredients, minus the pie shell, of course, into a blender and blend. Pour the blended mixture into the pie shell.

2. Bake between 350 & 400 (my oven runs on the cool side so it's closer to 400 for me, but if your oven is not ancient, 350 will probably be fine for you) for about an hour or until a knife comes clean out of the center.

Serve with whipped cream, yummy!

Mom Tip

To prepare the squash, first cut it in half lengthwise and scoop out the seeds. Place in a shallow baking pan (I use a jelly roll pan) flesh side down and add some water to the pan. Bake in the oven at about 400 for about an hour, until a fork pierces the flesh easily. Once the squash is cooled, you can easily scoop the flesh from the rind.

Basil Chicken over Angel Hair

I don't really follow measurements for this recipe, I just throw it together. The ingredients below are estimates, and you can make it your own by varying the amounts of the ingredients or trying out different spices. You can make it vegetarian by leaving out the chicken - just as delicious! Dad likes a lot of onions and I like a lot of garlic, so ours is usually heavy on those two ingredients. The secret to this dish is tossing it with a splash of balsamic vinegar at the end - heavenly!

Ingredients

1 8 Oz Package Angel Hair Pasta

Olive Oil

1 Small Onion, chopped

3 Cloves Garlic

2 Large Tomatoes, chopped

2-3 Chicken Breasts, cubed and cooked

1 Handful Fresh Basil, chopped

1 Pinch Salt

1 Pinch Crushed Red Peppers

1 Splash Balsamic Vinegar

Shredded Parmesan

Directions

1. Heat a large skillet on medium-high, add oil. Saute the onions and garlic. Stir in tomatoes, chicken, basil, salt, and crushed red peppers. Reduce heat to medium and simmer for five minutes, stirring occasionally, until mixture is hot.

2. While mixture is simmering, prepare angel hair.

3. Add mixture to pasta. Toss with olive oil and balsamic vinegar. Top with Parmesan cheese and serve immediately.

Artichoke Dip

*I only make this dip when I'm going to a potluck, but I always put a few spoonfuls in a tiny baking dish and bake it separately, then Sister Bear and I completely devour in together within minutes! YUM!

Ingredients

1 Can Unmarinated Artichoke Hearts, drained and chopped
1 C Homemade Mayo
1 C Grated Parmesan Cheese
2 Cloves Garlic, pressed
8 Oz Cream Cheese
1 Tsp Dill Weed

Directions

Mix ingredients together and spread in shallow, greased baking dish. Bake in oven at 350 for 30 minutes.

*Serve with sliced sourdough baguette.

Poppy Seed Chicken Casserole

Okay, don't eat this one if you're trying to watch what you eat but it's freakin' delicious! This is our family's favorite casserole, and the ONLY casserole that sister will touch with a ten-foot pole, including macaroni and cheese, if you can believe that!

Nana found this one in a magazine years ago and it really only comes out of hiding when Mom isn't going to be home for dinner (dad can't do anything in the kitchen past "put this in the oven on so-and-so temp for so-and-so length of time). I've tried my best to make it healthier. I try to make myself feel better by serving it with lots and lots of veggies - broccoli goes great with this.

Please pardon my filthy stove.

Ingredients

4 Chicken Breasts, cooked and shredded (you can cube it, if you're feeling lazy)
2 Cans Cream of Chicken Soup (Whole Foods carries a couple of organic brands, but they can be hard to find. I plan on learning how to make it myself very soon. It's next on my list.)
1 Pint Sour Cream
1/2 Jar Poppy Seeds
Enough crushed "Golden Round" crackers (like Ritz) to cover the top with a thin layer (you should be able to find an organic version in most grocery stores)

Directions

1. Mix the chicken, soup, sour cream, and poppy seeds together and spread in a greased casserole dish. Sprinkle the crackers on top.

2. Bake at 350 for about 40 minutes or until the sides start to bubble.

Mom Tip

*If you freeze this, don't put the crackers on top until it's ready to cook or they'll be soggy.

Chocolate Chip Zucchini Bread

Everyone has theirs, this is ours. It's a variation of Nana's recipe, and I say variation because I never quite make it the same way twice. Neither does Nana. We're wild like that.

When we were kids, Uncle G bet Nana that her zucchini bread would be delicious with chocolate chips in it. He was so right! I don't think Nana has made it without chocolate since, and neither have I! Except once on accident. I started making it, thinking I had some chocolate chips, and I didn't. Daddy refused to eat it, and for the rest of the day he reminded me repeatedly how much he'd been looking forward to chocolate chip zucchini bread. After listening to him whine, I've never run out of chocolate chips ever again.


Ingredients

3 Eggs
2 C Sugar (I like to use raw cane sugar in this recipe)
1/2 C Oil
1/2 C Unsweetened Applesauce (You can use any combination of oil and applesauce, as long as it adds up to 1 Cup total.)
2 C Grated Zucchini (Nana peels hers first, I'm lazy so I shred it peel and all. I don't measure the zucchini either - laziness again - I just shred two small zucchinis and it always turns out delish.)
2 Tsp Milk (I always wondered what the point of the milk is in this recipe. 2 Tsp? Really?)
3 C Flour (I usually use about 2 C whole wheat and 1 C white flour, but it varies)
1 Tsp Baking Soda
1 Tsp Salt
3 Tsp Cinnamon
1/2 Bag Chocolate Chips (Dad likes when I use a whole bag, but that's waaay too chocolaty!)

Directions

1. Mix all the ingredients together.

2. Bake in a 350 degree oven. The length of time depends on what kind of pan you use. If you use loaf pans, about an hour. If you use mini loaf pans, about 40 minutes. Muffin tins, about 25 minutes. Mini muffin tins, about 20 minutes. I use whatever combination of tins I feel like using until I'm out of batter, then check with a toothpick.

Gorgonzola & Sun-Dried Tomato Bison Burgers

*These are delicious! I adapted this recipe from one I found on the Whole Foods website, but it is equally superb with beef. Try varying the amount of Gorgonzola and sun-dried tomatoes to suit your taste, but a little bit goes a long way.

Ingredients

3 Oz Gorgonzola, crumbled (Whole Foods has Gorgonzola made with raw milk)
3 Tbsp Sun-Dried Tomatoes in oil, chopped
2 Cloves Garlic, finely chopped
1/4 tsp Sea Salt
1/4 tsp Freshly Ground Black Pepper
1 Lb Grass-Fed Ground Meat, such as bison or beef (Our Safeway carries ground bison!)

4 Whole Wheat English Muffins

Directions

1. Combine Gorgonzola, sun-dried tomatoes, garlic, salt and pepper in a medium bowl. Add ground bison and use your hands or two forks to lightly combine all ingredients, taking care not to overwork meat. Add a tablespoon or two of water if needed to hold meat together. With dampened hands, form meat into 6 patties of even thickness. Place patties on a baking sheet, cover loosely and refrigerate for at least an hour.

2. Preheat grill or broiler. Cook burgers about 4 minutes per side to desired doneness, turning carefully with a spatula halfway through.

3. Top with melted cheese and grilled onions. Serve on buttered, toasted English muffins or hamburger buns.

Mom Tip:

I really don't like to get my hands dirty when I'm working with ground meat. I've found that if I put all the ingredients in my Kitchenaid mixer and mix them on the slowest setting for about 30 seconds, it doesn't affect the texture of the meat and my hands stay clean! The extra dishes are worth it to me, you have to decide if they're worth it to you!

Sometimes I double burger recipes and freeze half the patties in a glass Pyrex dish with plastic lid. I just put a small square of wax paper between each patty. I have never followed the old advice of not refreezing meat that's already been frozen as long as it was defrosted in the fridge in the first place - and we've never been sick! It's always nice to have extra meals stashed away that are already prepared!

Caramelized Onion Vegetarian Pizza

*Caramelizing the onions beforehand makes this pizza to-die-for!

This pizza tasted ten times better than it looks in this picture!

Ingredients

1 Pizza Crust
2/3 C Pizza Sauce
6 Oz Mozzarella Cheese, shredded
1/2 C Spinach, pureed
1 Tbsp Olive Oil
1 Pinch of Salt
1/2 Onion, cut into strips
2 Cloves Garlic, minced
1 Handful Crushed Red Peppers
1/2 Bell Pepper, cut into strips
1 C Tomatoes, chopped
Parmesan Cheese

Directions

1. Heat a skillet on medium and add oil. Add the onions and a pinch of salt and saute until they begin to soften. Add garlic and crushed peppers and saute for another minute. Remove from heat.

2. Spread pureed spinach over the pizza crust. Add sauce, cheese, and all the toppings. Grate some Parmesan cheese over the top of the pie.

3. Bake in 425 degree oven for 10 minutes.

Serve with a salad.

Mom Tips:

Dad doesn't like tomatoes, so I dice them instead of slice them so he can tolerate them.

I like to hide pureed or chopped spinach on the bottom of our pizzas - it gives us a little extra punch of nutrition and no one ever notices that it's there.

Pizza Crust

*Make this pizza dough in your bread machine. This recipe makes enough dough for two 12" pies. You can refrigerate the dough for up to a week, or freeze it. If you freeze the dough, take it out and put it in the fridge the night before you're planning on using it. Or you can bake it into a crust right away and refrigerate or freeze the crust.

*A personal dough roller - every well-stocked kitchen should have one!

Ingredients

1 1/2 C Warm Water
2 Tbsp Olive Oil
2 tsp Sea Salt
4 1/4 C All Purpose Flour
2 tsp Sugar
2 tsp Yeast

Directions

1. Add all ingredients to your bread machine in order given. Set your machine on "Dough" and push start.

2. When done, split dough in half and move one ball to floured board. Roll dough into a circle the size of your pizza stone, making it as thick or thin as you like. Fold edges over to make crust. Brush edge of crust with olive oil and sprinkle with grated Parmesan.

3. Bake in 450 degree oven for 10 minutes.

Mom Tip:

*To make a wheat version of this recipe, use 2 1/4 cups whole wheat flour and 2 cups white flour. Do not substitute whole wheat for all of the white flour or your pizza won't be chewy enough!

Sausage & Gorgonzola Pizza

*I found this recipe here. The flavor of Gorgonzola is too strong for Dad, so I only use a minimal amount.

Ingredients

3 Sausages, casings removed
1 Pizza Crust
1 1/4 C Pizza Sauce
6 Oz Shredded Mozzarella (Trader Joe's & Safeway have affordable, organic mozzarella)
1/2 cup thinly sliced fresh basil leaves
2-4 Oz Gorgonzola Cheese, crumbled
1/4 cup black olives, halved
4 thin rounds Green Bell Pepper, halved

Directions

1. Saute sausage in large skillet over medium-high heat until just cooked through, breaking into 1/2-inch pieces with back of spoon, about 10 minutes. Drain off fat; set sausage aside.

2. Place pizza crust on pizza stone. Spread sauce over crust; add cheese and toppings.

3. Bake pizza in 425 degree oven until crust is crisp and topping is heated through, about 13 minutes.

Mom Tips

Pizzas are great for making ahead and popping in the oven when you're ready. They refrigerate and freeze easily.

Buy organic bell peppers in bulk when they're in season, slice, and freeze them so you can enjoy them on your pizzas all winter long.

Strawzleberry Pancakes

*This is a quick and easy pancake recipe that can be made with ingredients you should have on hand. Perfect for spur-of-the-moment Sunday breakfasts! The strawberries can be substituted for any yummy treat: fresh or frozen blueberries, mini chocolate chips, banana slices... the possibilities are endless!

The pancake warmer & butter bell are 2 of my favorite things. My kids can fight over them when I'm dead.

Ingredients

1 C flour (I use some combination of wheat and all-purpose, usually about 50/50)
1 Tbsp Brown Sugar
1 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Salt
1 Egg, beaten
1 C Buttermilk
2 Tbsp Oil
A Handful of Strawberries, sliced thin

Directions

1. Combine dry ingredients. Combine wet ingredients separately. Add wet ingredients to dry and stir until just moist. Batter should be lumpy.

2. Heat a griddle or skillet on medium heat, add pancake batter and cook about two minutes on each side. Makes about 12 small pancakes.

Mom Tips:

If you don't have buttermilk on hand, you can use a cup of milk with a tablespoon of lemon juice added and let sit for five minutes. If you do have buttermilk and don't use it that often, you can freeze it in one cup portions and take them out as you need them.

Double the recipe and freeze the leftovers for a quick breakfast. Just set them on a cloth napkin (so they don't get soggy) in the microwave for 30 seconds and enjoy.

Mexican Rice

*This rice is the perfect compliment to any Mexican dish.

Ingredients

3 Tbsp Oil
1 cup Uncooked Long-Grain Rice
1 Clove Garlic
1/2 tsp Ground Cumin
1/4 C Onion, chopped
1/2 C Tomato Sauce
2 C Chicken Stock

Directions

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until golden. While rice is cooking, sprinkle with salt and cumin.

2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Mom Tip:

The picture above shows 1/3 of this recipe - about 2 cups. Freeze the rice in portioned glass containers for later use. To thaw, add some water, lay the lid on loosely, and steam in the microwave for 2-3 minutes.

Chicken Enchiladas

Ingredients

2 Tbsp Oil
4 Chicken Breasts, cooked and shredded
1 Onion, chopped
1 Bell Pepper, chopped
2 Cloves Garlic, chopped
4 Cups Cheddar Cheese, shredded (plus a little extra to munch on while you work)
3 Cups Enchilada Sauce
20 Corn Tortillas
2 Handfuls of Black Olives

Instructions

1. Heat frying pan on medium-high. Add oil; saute onion, bell pepper, and garlic until soft. Add shredded chicken and some of the enchilada sauce. Simmer.

2. Heat oil in skillet on high. Add a tortilla and heat for three seconds, flip. Add another tortilla under the first, heating for three seconds. Continue adding tortillas on the bottom one at a time.

3. Pour some of the enchilada sauce on the bottom of a glass baking dish. Add some of the chicken mixture and cheese to each tortilla, roll them up, and place them in the baking dish seam side down. Top with remaining sauce and cheese. Add olives on top.

4. Bake in a 400 degree oven for 30 minutes. Serve with sour cream and avocado.

Mom Tip:

By making my own enchilada sauce, I can make it as mild or as spicy as I want. Right now, it's very mild because that's what you kiddos will eat. Daddy spices his up a bit by adding some salsa on top.

Daddy doesn't like beans, but if he did I would only use two chicken breasts and substitute the other two breasts for beans, about two cups.

The picture above shows half of the enchiladas this recipe makes. Split the recipe into two dishes. Eat half of the enchiladas now and freeze the other half for later.

*Serve with Mexican rice and black beans.

Penne With Sausage & Peppers

*I adapted this recipe from one I found in Parents magazine, January 2010.

Ingredients

2 tsp Oil
12 oz Sausage (I use this one from Whole Foods)
1/2 Medium Onion, chopped
2 Cloves Garlic, minced
2 Medium Bell Peppers, cut into strips (I like to use red or yellow)
1 c water
2 Tomatoes, diced
1 Tbsp Dried Basil
1 Tsp Dried Oregano
1/8 Tsp Black Pepper
1 Tsp Worcestershire Sauce
1/2 lb Dried Whole Wheat Penne Pasta (Trader Joe's has an affordable, whole wheat organic penne)

Directions

1. Heat a pan on medium-high. Add oil and sausage; cook until brown on all sides, 4 minutes. Stir in onion & garlic; saute for 1 minute. Add peppers, water, tomatoes, basil, oregano, black pepper, and Worcestershire. Cover; bring ingredients to a boil. Lower heat, simmer 10 minutes.

2. Remove sausages; slice. Return to pan and simmer, uncovered, 20 minutes, or until liquid is slightly thickened. Cook pasta according to package directions; drain and return to pot. Toss sausage mixture with pasta.

*Serve with a salad and Herb Focaccia Bread with oil and balsamic vinegar for dipping - yum!

Tips

Buy the organic bell peppers and the sausage in bulk when you can find them on sale; slice the peppers into strips and freeze them for later use.