Sweet and Spicy Apple Muffins

Sweet and Spicy Apple Muffins
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¾ cup all purpose flour
¾ cup whole wheat flour
¼ cup plus 2 TBSP sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground all spice
½ tsp. ground cloves
¼ tsp. salt

¾ cup apple juice*
1/3 cup oil
1 tsp. vanilla extract
¾ cup grated apple*
¼ cup chopped apple (1/4 inch pieces)

Mix all dry ingredients, then fold in all wet ingredients. Fill greased muffin cups two thirds full. Bake at 375° F for 20-22 minutes. Freezes well. Best to eat the day they are made or freeze for later use. If left out for more than one day they tend to get crumbly.

*
I juice 3 apples and use the juice in the recipe and the apple pulp for the grated apple- works great this way.

*****
It is challenging to find great dairy/egg free muffins but this one is so good. We love the subtle flavor the cinnamon, all spice and cloves add. My daughter begs for these muffins plus they are an easy snack to take on the road or have for a quick breakfast. Recipe adapted from Vegan with a Vengeance.

Pumpkin Chocolate Chip Waffles

Pumpkin Chocolate Chip Waffles
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2 1/2 cups flour (all purpose flour or a combination of all purpose flour and whole wheat flour)
¼ cup sugar
4 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
¼ tsp. nutmeg
Dash of cloves

2 eggs
¾ cup canned pumpkin puree
¼ cup butter, melted
2 cups milk
¼ - 1/2 cup mini chocolate chips

Whisk dry ingredients together and then fold in wet ingredients. Cook in waffle iron until golden brown and then top with maple syrup. Makes approximately 16 waffles. Freezes well.

****
My dear friend Heidi introduced me to these waffles last month and we are addicted! They are light and fluffy with just the right amount of spices to compliment the pumpkin. They freeze fantastic and make a quick breakfast or snack.

Roasted Chili Peppers (replacement for canned Chili's)

Roasted Chili Peppers (replacement for canned Chili's)
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Chili peppers (we prefer Anaheim Chili’s)

Preheat oven to 450°F. Spread the peppers evenly on a cookie sheet, in a single layer. Roast the peppers for about 5-8 minutes until the skins blister, then turn to peppers to allow them to blister on all sides. Watch carefully so they do not burn. After all sides are blistered, place the roasted peppers in a plastic bag and seal the bag (or place in a large bowl, then cover with plastic wrap). Once the peppers are cool enough to handle (approximately 15 minutes), pull the stems out of each pepper.

Hold one end of the pepper down on a flat surface and gently peel the skin off of each pepper. The skin should slide off fairly easily. Lift each pepper up and use your free hand to squeeze down the pepper's length. The bulk of the seeds and pulp should drop out the bottom when this motion is completed. Using a sharp knife, slit open each pepper and spread them out. With the dull side of your knife, scrape off any of the ribs or membrane that remains in the pepper. Then chop to a medium to fine dice. Use in any recipe that calls for “canned green chili’s” or freeze for later use.

*****
These are fantastic to add to any Mexican dish such as Shredded Chicken Burritos or recipes that call for “canned green chili’s.” Chiles roasted impart a delicious smoky flavor and the heat can be controlled by the type of chili you use. Anaheim’s and green bell peppers are our favorites. We freeze in quart size bags and break off a piece as large as we need.

Caramelizing onions (for the freezer)

Caramelizing onions (for the freezer)
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Onions
Extra Virgin Olive Oil
Salt
Pepper
Fresh thyme leaves (optional)

Prepare onions by peeling and slicing. Drizzle a bit of olive oil in a roasting pan or cookie sheet. Add onions and then drizzle a bit more oil on the onion. Sprinkle with salt and pepper and add fresh thyme leaves (optional). Roast at 350° F for approximately 2 hours, stirring with tongs every 30 minutes. Allow onions to cool, then store them in your fridge for several days or freeze for later use.

*****
Caramelizing onions, by slowly cooking them in a little olive oil until they are richly brown, is a wonderful way to pull flavor out of this simple ingredient. Onions are naturally sweet, when you cook onions slowly over an extended period of time, the natural sugars in the onions caramelize, making the result intensely flavorful and wonderful. Use these onions to top a baked potato, top a steak, add to French onion Soup or other soups and stews. Add to a pot roast or add to a gravy. They work great as a topping for pizza, focaccia or fajitas. Added to an onion dip is also a great option.

I love caramelized onions in several dishes but it is very time consuming and takes a large allocation of time just before dinner. I recently came across the idea of caramelizing a large batch of onions in the freezer to use for later dishes. The method is fantastic and is a huge time saver. The texture is affected slightly by the freezer but the flavor is the same. I avoid freezing raw onions due to the side effect of all my bread in the freezer smelling like onions but have loved the option of freezing these onions because they don’t impart the bitter raw onion smell plus they take up such a small amount of freezer space. What a great way to store a bunch of onions from the garden, plus have a huge time saver for preparing meals.

Taco Salad

Taco Salad
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Tortillas
Taco seasoned ground beef
Black beans or refried beans
Lettuce
Corn
Tomatoes, chopped
Green Sweet bell pepper, chopped
Anaheim Chili pepper, finely chopped
Cheese, shredded (optional)
Salsa

Prepare tortilla bowls by lightly brushing tortillas with a small amount of water or olive oil spray. Spray olive oil into small oven safe bowls (ceramic cereal bowls work well). Press tortillas, coated side up into bowls. Place a ball of tinfoil into each tortilla to keep the bowl shape. Bake in a preheated 350° F for 10-15 minutes or until light brown. Remove foil and cool.

Prepare ground beef and beans. Chop lettuce, tomatoes, peppers and shred cheese. In a large bowl combine lettuce, tomatoes, corn, peppers and cheese. Divide among the tortilla bowls, then top with beef, beans and salsa.

*****
We ate these growing up but deep fried the bowls. I love the taste of the deep fried tortilla bowls but wanted to find something without the additional fat. The tortillas bake well in the oven and have the perfect crispness to hold the bowl shape for the salad. We also enjoy this salad with a warm soft tortilla as the bowl instead of baking the tortillas into a crispy bowl.

Pollo Relleno

Pollo Relleno
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3 medium skinless, boneless chicken breasts
1/3 cup cornmeal (or breadcrumbs)
2 TBSP taco seasoning
1 egg
3 Anaheim chili peppers
Mozzarella cheese, cut into 6 ¼ inch strips
Cream sauce
Salsa and chips (optional)

Place Anaheim chili peppers on a cookie sheet and broil in oven at 450° F for 8-10 minutes or until they blister and start turning brown (rotate chili peppers half way through to get blisters on both sides of the chilis). Remove from oven and place in a ziplock bag. Allow them to cool, then remove skins. Cut off stem, then cut in along one side and remove seeds. The chili should now be a flat thin strip. Cut strip into two long pieces to allow for a total of 6 long strips of chilis.

Cut chicken breasts in half horizontally, then place each chicken piece between two pieces of plastic wrap. Pound lightly until about 1/8” inch thick.

In a shallow bowl combine cornmeal (or breadcrumbs) and taco seasoning. Place an egg an another shallow bowl, beat lightly.

For each chicken roll, place an Anaheim chili pepper on chicken piece, then place a cheese stick on top of chili pepper. Roll up chicken and secure with a toothpick. Dip chicken rolls into egg, then roll in cornmeal mixture. Place roll seam side down on baking sheet. Bake in a 375° F oven for 30 minutes or until chicken is cooked through.

While chicken is cooking prepare cream sauce and salsa. Once chicken is cooked through, allow it to cool for 5 minutes. Cut into strips, to expose the cheese and chilis. Top with cream sauce. Serve with salsa and chips.

*****
We really enjoy this dish. It reminds me of a south of the border Chicken Cordon Blue. Just like Chicken Cordon Blue needs a great sauce, so does this dish. If you are short on time and don’t have a few minutes to make a cream sauce, top with salsa mixed with a little sour cream. Recipe adapted from The Better Homes and Gardens Easy Everyday Cooking.

Freezer Tomato Puree

Freezer Tomato Puree
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Roma tomatoes

Slice Roma tomatoes in half and gently squeeze over the sink to remove jelly and juice. Process tomatoes through a Victorio Food Strainer using the applesauce/tomato juice attachment. Freezer in containers for later use.



*****
I enjoy using tomato puree for our all time favorite salsa recipe. During the summer I puree tomatoes from our garden and from the farmers market, then freeze in 2.5 cup proportions for later use. The puree freezes great. Simply thaw, then add a freshly chopped tomato, onion and jalapeno for a great salsa throughout the off season.

My favorite containers for freezer storage are the Rubbermaid Take-along 2.9 cup storage containers. They stack great, hold up well to repeated washings and if they break they are cheap to replace (10 for $3.97).

A half bushel (23LB box) of tomatoes produces 35 cups of tomato puree or 14 2.5 cup proportions. 2009 prices are $16.00 a box.

Freezer Corn

Fresh corn on the cob
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Remove all the husk and silk from the ears of corn.

Bring a large stock pot of water to a slow boil. Cook corn in batches, boiling for 4 minutes each batch. Remove corn from boiling water and quickly cool in cold water (a sink filled with ice water works well for this step).

Once corn is completely cool, cut kernel s off with an electric knife or sharp chef’s knife. A quick way to do this is to use an angel food cake pan or bundt pan. Place ear on center and begin cutting kernels off so they fall into the pan. Run the back of the knife along the corn a second time to get the juice and small bits out of the ears. Repeat until pan is full or all ears are cut.

Place in quart freezer bags or freezer containers.



*****
Growing up I always looked forward to visiting my Grandparents farm and especially looked forward to my grandma’s freezer corn. It was the highlight of every meal. Incredibly sweet year after year- we all loved it. Thanks to my grandma for teaching me how to make this corn.

My grandma recommends using young corn and freezing the corn as soon as possible after it has been picked. This is due to once the corn has been picked its sugar will turn to starch causing it to lose its sweetness.
My favorite containers for freezer storage are the Rubbermaid Take-along 2.9 cup storage containers. They stack great, hold up well to repeated washings and if they break they are cheap to replace (10 for $3.97). Corn will be good for up to a year, to use, defrost in the microwave and serve.

45 ears of corn produces 27 cups of corn or 11 2.5 cup servings. 2009 prices are $4.00 for a bakers dozen. Salt and pepper variety is fantastic.

Pressure cooker beans

Pressure cooker beans
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1 LB beans
12 cups water, divided
1-2 TBSP oil
Salt

Pick through the beans and rinse them carefully, looking for any gravel or grit. Rinse a second time. Generously cover with 6 cups of water and allow soaking overnight.

Sometime the next day, rinse the beans then place beans in a pressure cooker. Cover with 6 cups of water (so there is an inch of water above the beans) and 1-2 TBSP of oil (to prevent foaming). Depending on the size of your pressure cooker, make sure the beans and water level are below the ½ full line.

Follow manufactures directions by locking lid into place and bring pressure cooker up to pressure (15 PSI). Once pressure is built, cook for 7 minutes then remove pressure cooker from heat and allow the pressure drop naturally for 10 minutes and finish with cold water release if necessary.

If desired pour off additional liquid, then salt to taste. Freeze in 2 cup proportions until ready for use.

*****
I used to cook my beans for 2 ½ hours on the stove top but LOVE having a pressure cooker that will cook my beans in 7 minutes giving me the same texture as canned beans. I make a monster batch every 2 months and freeze in 2 cup proportions for quick meals like broiled nachos, burritos, tacos, enchiladas or fajitas (as shown in the picture above). If your 1 LB bag of beans costs about a dollar, then one cup of cooked beans costs $0.11.

I’ve seen a huge variation in cooking times for beans in a pressure cooker. Julia Child recommends 3 minutes, a few professional chefs recommend 10-15 minutes and I’ve heard of other home cooks cooking their beans as long as 45 minutes. When I first experimented with beans in a pressure cooker, I started cooking them at 15 minutes and had to throw them away because they were overcooked into mush. 10 minutes followed by a 15 minute natural release also turned my beans into pure mush as well. After more experimenting I’ve found the 7 minutes with a 10 minute natural release followed by a cold release is the perfect combination to get my beans just right on my stove with my pressure cooker (Fagor 10 quart). Experiment a few times (be prepared to throw out the first few batches) with your own equipment to find what works best for you.

If you accidentally under cook the beans, either bring them back up to pressure for 1 minute or continue cooking them on the stove top until they are soft.

A great resource for pressure cooking is the MissVickie Pressure Cooker website.

Garlic Breadstick Seasoning

Garlic Breadstick Seasoning
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1 1/2 tsp. salt
2 TBSP garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Combine spices and store in a sealed container until ready to use.

Sprinkle on top of breadsticks (Little Caesar's Pizza Dough is my favorite for breadsticks) bake at 400 F for 15 minutes or combine seasoning with softened butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 F until butter is melted or open-faced under the broiler for a few minutes until the edges are brown and crispy.

*****
I love this spice blend! Recipe adapted from Our Best Bites.

Rosemary Chicken with Peas and Potatoes

Rosemary Chicken with Peas and Potatoes
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1 LB boneless chicken breasts (or 2 large breasts)
1-2 LB small red potatoes, diced
¾ cup chicken broth
1 tsp. dried rosemary, crushed
¼ tsp. black pepper
2 TBSP finely minced onions
1 ½ cups frozen peas
¼ cup fresh snipped parsley, finely chopped
¼ cup butter*
¼ cup flour
1 ½ cups milk*

Heat a large sauté pan over medium heat. When pan is hot, add a small amount of olive oil and sear chicken on both sides, waiting to turn chicken until the chicken is golden brown and releases easily from the pan (if the chicken appears to be stuck to the pan, it is too early to turn. Wait a few more minutes and the chicken will naturally release itself from the pan and will turn easily). Add diced potatoes, chicken broth, rosemary and pepper. Reduce heat, cover and simmer for 30 minutes or until potatoes are tender and chicken is cooked through.

In a separate sauce pan, melt butter over medium heat. Add flour to butter and cook 2-4 minutes stirring constantly. Slowly add milk and cook until thick. Turn heat down and season to taste with salt, pepper and additional rosemary. This sauce will be thick but once it is added to the chicken and potatoes, the chicken broth remaining in the sauté pan will thin the sauce to the right consistency.

Remove chicken from saute pan and add minced onions, frozen peas and parsley to potato mixture. Cover and simmer an additional 10 minutes. While peas are cooking, roughly chop chicken into bite size pieces.

Once the minced onions and frozen peas are cooked through, add the cream sauce and chicken and mix well.

*For a dairy free alternative, use oil in place of the butter and use all chicken broth for the sauce instead of milk. The results are still fantastic.

*****
I love potatoes and rosemary! This is a simple dish that comes together quickly and is very filling. Freeze dried peas also work well in this dish. Recipe inspired by Better Home and Gardens Easy Everyday Cooking.

Roasted Chickpeas

Roasted Chickpeas
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1 (12 oz.) can chickpeas (garbanzo beans)
Olive oil spray
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. garlic
1/4 tsp. onion powder
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
1/8 tsp. thyme

Rinse chickpeas well, then blot with a paper towel to dry them. Spread chickpeas in a single layer in a cookie sheet pan and broil at 450° F for 20-30 minutes, stirring occasionally. While chickpeas are roasting, combine spices and set aside.

Once chickpeas are fairly crunchy, remove them from the oven and lightly spray with an olive oil mist, then toss with spices (you may have some spices left over). Continue broiling for an additional 10 minutes or until golden brown and crunchy. Watch carefully the last few minutes to avoid burning.

*****
These are such an unusual but surprisingly good snack. They remind us of Corn-nuts. I love how they are a high protein but low fat snack. I did a search for them online and found several sources listing various cooking times and temperatures. From reading the feedback on Allrecipes it sounds like the cooking time and temperature can vary wildly depending on your oven. Experiment on what works for your oven but shoot for a temperature range and cooking time that completely dries out the chickpeas and when they are cool are nice and crunchy.

We enjoy this Cajun seasoning blend but any mixture of salt, chili/cayenne pepper or garlic would be good.

Baked Tortilla Chips

Baked Tortilla Chips
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Flour tortillas
Olive oil
Optional seasoning of your choice (salt, garlic, paprika, chili powder, or cayenne pepper)

Preheat oven to 400° F. Lay the tortillas out on a cutting board, spray with olive oil spray on both sides. If using a seasoning, sprinkle on both sides now. Stack the tortillas in piles of eight (8) tortillas. Using a sharp knife or pizza cutter, cut through the pile of tortillas, cutting into 4 equal triangles.

Arrange tortilla triangles in a single layer on baking sheets. Bake for approximately 5 to 7 minutes until crisp and the edges start to curl and turn lightly brown. Watch the chips carefully after 5 minutes, as they can burn easily. Once the chips are done, remove from the oven to cool. Chips will continue to crisp as they cool.


*****
These are an easy and fun snack. My husband likes them more than crackers. I like that they are lower in sodium and half the fat (2.9 gm of fat per 10 chips) of the traditional tortilla chips I buy at the store. Thanks to the What’s Cooking America website for this great idea.

Chicken Pot Pie

Chicken Pot Pies
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Creamed chicken (or 3 cups of Cream sauce along with 4 cups diced or shredded chicken)
2 TBSP butter
1/2 medium onion, chopped
4 medium carrots, peeled and sliced
3 celery sticks, chopped
¾ cup frozen peas, thawed
3 TBSP fresh parsley, minced
Favorite pie crust recipe (see below)

Prepare creamed chicken and dough for pie crust. While creamed chicken is simmering, heat 2 TBSP of butter in a large skillet over medium high heat. Add onions, carrots and celery and cook until onions are transparent (or cook vegetables in pressure cooker for 5 minutes). Stir vegetables into creamed chicken along with frozen peas, fresh parsley and season to taste (this mixture should look pretty soupy, it will thicken as it bakes. If your mixture looks too thick, just add a little more milk at this point.

Pour chicken mixture into a round casserole dish, then top with pie crust. Bake at 400° F for 25-35 minutes or until pie crust is golden brown.

Flaky Pastry Dough (enough dough for a top crust only, double if you would like a bottom crust)
1 1/4 cup all purpose flour
1/2 tsp. sugar
1/2 tsp. salt

1/4 cup shortening (very cold or partially frozen and cut into cubes)
1/4 cup butter (very cold or partially frozen and cut into cubes)

6 TBSP ice cold water
1 TBSP ice cold water

In a large bowl or food processor, mix together the dry ingredients, then mix in the cold shortening and butter until some of the fat are the size of peas and the rest resemble coarse crumbs. If mixing by hand use your fingers or pastry blender. If using a food processor, just a few quick pulses will do. Don't over mix the fat.

Drizzle 6 TBSP of ice cold water over mixer and mix until the mixture looks evenly moist and starts to form clumps (don't mix into one large ball). Press down on the dough with a spatula to see if the dough will stick together, if it doesn't, mix in 1 TBSP ice cold water. The dough should look rough, not smooth. Press dough into a round, flat disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes or for several hours. Dough can also be frozen for up to 6 months.


*****
This is such a classic, feel good dinner. I personally enjoy Chicken and Dumplings more (same dish but topped with biscuits instead of a pie crust) but enjoy a traditional Chicken Pot Pie as well.

Proportions are very adaptable, just make sure the sauce isn’t too thick. Enjoy! Recipe courtesy of Joy of Cooking.

For a dairy free meal, prepare creamed chicken using only chicken broth as the liquid (instead of a mix of milk and chicken broth). Cook vegetables in oil instead of butter or steam in pressure cooker. Prepare pie crust with all shortening instead of a mixture of shortening and butter. Still delicious!

Fruit Popsicles

Fruit Popsicles
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1 cup orange juice
3 carrots, juiced
2 banana’s, frozen
1/8 cup black berries, frozen
1 cup strawberries, frozen
Water or milk

Blend all ingredients until smooth. Thin with water or milk until you reach desired consistency. Serve immediately as a shake or freeze in popsicle molds. Fill each popsicle mold with fruit/vegetable mixer. Insert wooden sticks and freeze for at least 6 hours or until solidly frozen.

Remove molds from freezer and allow to soften for 5 minutes, then remove popsicles from molds. Serve immediately or wrap separately in plastic wrap and store in a bag in the freezer.

*****
My daughter loves these! These are a favorite summertime snack and a great way to use up frozen berries. It’s nice that you can mix and match the fruits and vegetables to whatever you have on hand. I have the Omega 8003 juicer to juice vegetables and a few other fruits and have really liked it. It’s really easy to add juiced vegetables to these smoothies or popsicles. It’s pretty quick and isn’t messy at all.