Apple-Cranberry Galette (Or just Apple Galette)

This is a delicious French pastry that's super easy to make!

1/2c whole wheat flour
1/2c all-purpose flour plus extra for work surface
1/2c plus 1T cold unsalted butter, divided, cut into small pieces
2 1/2T cold water
3medium apples, peeled and cored
1c cranberries (optional)
1/3c sugar
1tsp cinnamon

In a food processor with a blade attachment, mix both flours and 1/2c butter. Process until butter is the size of tiny peas. Add water; pulse until the dough pulls together. Form into a 5" disk on a floured surface. Cover; refrigerate for an hour. Preheat oven to 425 degrees. Prepare a floured surface. Roll the dough into a 12"circle about 1/8"thick. Put the dough on a baking sheet lined with parchment paper, or transfer later. Quarter apples; slice 1/4in thick. Mix remaing ingredients with apples and spoon into center of dough, leaving a 2"border. Fold dough over and dot center with remaining butter. Bake 35minutes, until crust is golden and fruit bubbles.

I know it's a picture of only half the galette, but we had already eaten half of it before I took the picture, haha. I also did not use cranberries in this one since they're currently out of season.

Chicken and Cheese Quessadillas

4 9-10in whole-wheat tortillas
1c shredded cheddar or monterey jack cheese
1c shredded cooked chicken
1 avocado, halved, seeded, peeled, and cut into 12 slices
2T butter, divided (unsalted, if you have it, would probably be better)
sour cream

Lay tortillas on clean work surface. Put 1/4 of the cheese, 1/4 of the chicken, and 3 slices avocado on one side of each tortilla. Fold tortillas in half and press to close. Melt 1T butter over medium heat in 12in skillet. Add two of the quesadillas adn cook for 3-4min or until cheese begins to melt and the tortillas start to brown (use a spatuala to peak underneath and be careful because sometimes they cook faster than expected!). Turn and cook the other side for 2-3 minutes or until golden brown. Slice each quesadilla in 3-4 triangles and serve with sour cream!

Stacked Sweet Corn, Bean, and Beef Casserole

Just so you all know: homemade tortillas are 100% better than store bought ones! There is just NO comparison! They're easy to make too.

I'll include the recipe for tortillas in this one first:
2c flour (you can really use whatever kind you like. I used all purpose. If you want whole wheat flour I'd suggest doing half and half with all-purpose and whole wheat, first, to see how you like it.)
1/2 tsp salt
1/4c vegetable shortening (if you don't have any you can use vege oil instead)
1tsp baking powder
1/2c warm water (plus a little extra if you need it)

Sift the dry ingredients together in a mixing bowl. Cut in the shortening, (or add the oil and mix with fingers). Add water (or milk), working the liquid into the dough until a sticky ball forms. Cover with a warm damp cloth and let rest for at least 30 minutes. Divide the dough into 6-8 balls. Cover them again with the damp cloth. Lightly dust a counter or pastry board with flour and roll out each ball (carefully) into a circle. Don't "over" roll the dough by rolling it out more than once or the tortillas will be tough. Heat a skillet over high heat for 5 minutes. Cook each tortilla for 30 seconds on each side. They will get a few brown spots on them. Don't over cook or they will be hard. Wrap a warm damp towl over the cooked tortillas so they stay warm while you cook the rest.


Now for the actual dinner recipe:

2 ears fresh corn on the cob
8oz lean ground beef
7oz uncooked chorizo sausage
15oz can pinto beans, rinsed and drained (you can really use whatever canned beans you like: black beans, pinto beans, etc.)
1T olive oil
1sm yellow onion, chopped
1lg yellow sweet pepper, chopped
2cloves garlic, minced
3/4c bottled chunky green salsa
1T chili powder
2tsp ground cumin
1/4tsp cayenne pepper
4 8-9in flour  tortillas
1 1/2c shredded cheddar or monterey jack cheese
sour cream (optional)

Preheat oven to 375 degrees. Cut corn from cobs; set aside. Grease a 9in springform pan or large oven going platter, or 12in pizza pan (I actually used a 9in round cake pan-haha!); set aside. In a large skillet cook beef and chorizo until brown and cooked through; drain fat. Add beans to beef mixture and heat through. Put the meat mix in a large bowl; cover and keep warm. In the same skillet, heat olive oil over medium heat. Add onion, sweet pepper, and garlic. Cook, stirring occasionally until tender, about 10 minutes. Add corn, salsa, chili powder, cumin, and cayenne. Cook 5 minutes, stirring occasionally. Place 2 of the tortillas in prepared pan. Top with meat mixture. Reserve 1/4c of cheese. Divide the remaining 1 1/4c of cheese in half; sprinkle one half on the meat mixture. Add another tortilla, vegetable mixture, and remaining half of cheese. Add final tortilla. Cover loosely with foil. Bake 10 minutes. Uncover and sprinkle with remaining 1/4c of cheese. Bake 10 minutes more. Let stand 10 minutes. Remove sides if using a springform pan. Top with sour cream. Slice and serve! Makes 6 servings.

It was so freakin' good. Probably because the tortillas were amazing!

Chicken Tortilla Soup

6c water
3 1/2lb whole roasting chicken, cut into 8 pieces
1lg yellow onion, chopped (1c)
1med carrot, peeled and chopped (1/2c)
1 stalk celery, chopped (1/2c)
8 sprigs cilantro
1 1/2tsp ground cumin
1tsp chili powder
1/2tsp ground ancho chile pepper
1/2tsp dried oregano
2 bay leaves
corn oil
8 6in tortillas, cut into 1/2in strips
32oz box chicken broth
2 med carrots, peeled adn cut in 1/4in slices
2c sugar snap peas, sliced diagonally
2sm zucchini, cut into 1/4in slices (2c)
1c chopped fresh or canned tomato
1/2 a jalapeno pepper, seeded and finely chopped
1c sharp cheddar cheese, coasely shredded
cilantro leaves

In a 6qt Dutch oven combine water, chicken, onion, 1/2c chopped carrot, the celery, 8cilantro sprigs, the cumin, chili powder, ancho chile pepper, oregano, and bay leaves. Bring to boiling, reduce heat and simmer, uncovered, until the chicken is very tender, 1-1 1/2 hours.
Meanwhile, heat 1/2 in of corn oil in a large heavy saucepan to 375degrees. Add tortilla strips, about 1/4 at a time, and cook until crispy and light golden, 30-60seconds. Remove from saucepan with a slotted spoon. Drain strips on paper towels. Season with salt. Using tongs, remove chicken from liquid; cool chicken. Strain remaining liquid, and discard solids. Return to Dutch oven along with box of chicken broth. Bring to a simmer over medium heat. Remove meat from bones and discard bones. Tear chicken in 1in pieces. Add to broth along with the 2 sliced carrots. Simmer for 3min. Add the sugar snap peas, zucchini, tomato, and jalapeno. Simmer 3min or until tender. Taste and season with salt and black pepper. Ladle soup into bowls. Top with cheddar cheese, tortilla strips, and cilantro. Makes 6-8 servings.

Yummmm :)

Decadent Chocolate-Peanut Butter Cheesecake

This is soooo delicious!

18 chocolate graham cracker squares, finely crushed (1 1/2c)
1/2c butter, melted
2T sugar
2 8oz pkg cream cheese, softened
1c creamy peanut butter
1/4c sugar
3 eggs
1 1/2c semisweet chocolate pieces
2T milk
1/2tsp vanilla
peanuts (optional)

Preheat oven to 300 degrees. Combine crackers, melted butter, and 2T sugar. Press into bottom and 1in up sides of a 9in springform pan (I just used a 9in cake pan); set aside. In bowl beat 1pkg cream cheese with electric mixer until smooth. Beat in peanut butter and 1/4c sugar until combined. Fold in 1 lightly beaten egg; set aside. In saucepan stir chocolate over low heat until melted and smooth. Remove from heat. Cube remaining cream cheese; add to chocolate. Stir to combine. Stir in milk and vanilla until smooth. Fold in 2 lightly beaten eggs. Spread half the chocolate mixture into pan. Carefully spread all the peanut butter mixture over layer. Evenly spread remaining chocolate mixture. Bake 45 min or until top is set when lightly shaken. Outer 2in of top will be slightly puffed and dry-looking; center will look darker and wet. Cool in pan on rack 15min. Use small sharp knife to loosen crust from sides; cool 30 min. Remove sides of pan (if you used the springform pan); cool completely on rack. Cover; chill 4hrs. Let stand at room temp 15min before serving. Sprinkle with peanuts. Makes 16 servings.

Delicious richness<3

Stir-Fry Vegetables with Steak

Delicious and healthy!


1tsp peppercorns
olive oil
sea salt
black pepper
6oz sirloin steak
2T mustard
8oz medium egg noodles
1 carrot
seasame oil
thumb-sized piece of fresh ginger, peeled and finely sliced
1clove garlic, peeled and finely sliced
1-2 red chiles, such as Thai chiles, halved, seeded and finely sliced
6 green onions, trimmed and sliced
1 green or yellow zucchini, trimmed, halved lengthways and finely sliced
soy sauce
cilantro

Lightly crush peppercorns until coarsely ground. Drizzle steak with olive oil. Sprinkle with a pinch of salt, pepper and peppercorns. Rub these all over the steak. Use a vegetable peeler to peal the carrot into long ribbons and set them aside. Preheat a grill pan over high heat until really hot. Cook the steak for 7-8min or until browned and caramelized on the ouside, but pink inside, turning it every min or so. Brush some of the mustard over the steak toward the end of cooking. Once cooked to your liking, move the steak to a cutting board to rest. (Unfortunately for me, this cooking method didn't work out. I didn't have a grill pan so I had to use a skillet. Then I don't know why but it ended up filling my house with smoke! Instead I cooked it about 5 min in a skillet, flipping it over halfway through, then 15-20 min more in the oven at 425 degrees.) Cook the noodles according to package directions. Drain and set aside. Preheat a large wok or frying pan over high heat. (I used the same skillet I used for the meat.) Once really hot, add about 1T of sesame oil and the sliced ginger, garlic, and vegetables, except for the carrot. Cook for a few min, stirring constantly, then add the carrot and continue to cook and stir. Season with a splash or two of soy sauce and toss in the cooked noodles. Take wok off heat. divide this vegetable mixture between serving bowls. Slice the steak thinly and divide between bowls; drizzle the resting juices fromt the meat all over everything. Sprinkle with cilantro. Makes 2 servings plus leftover veges and noodles.
*chiles contain oils that may burn skina nd eyes. Wear plastic gloves and wash hands after handling.

Vegetables and noodles.

=]

Peanut Butter-Banana Crunch Trifles

13/4c plain yogurt
2T creamy peanut butter
1-2T honey (I thought 1T was more than enough otherwise it gets really sweet)
2lg bananas, sliced
2c lightly sweetened multigrain clusters

In med bowl whisk together yogurt, peanut butter, and honey until smooth. Divide half of yogurt mixture among four 6oz clear glasses or custard cups. Top yogurt mixture with half of the banana slices and half of the multigrain clusters. Repeat layers once. Serve immediately. Makes 4 servings. 

Sirloin Stroganoff with Baked Sweet Potato and Chile Wedges

This dinner was delicious! The only thing was we didn't like the meat I bought. It had too much fat in it and ended up being tougher to eat. I suggest getting bone-out steaks with the least amount of fat you can find!

Sirloin Stroganoff
1lg onion, chopped
3cloves garlic, inced
wT butter
1-2lb boneless beef sirloin steak, thinly sliced into bite-size strips
4sm apples, halved and cored (or 2lg apples, quartered)
1c apple juice or apple cider
8oz carton dairy sour cream
1/4tsp salt
1/4tsp black pepper

In extra large skillet cook onion and garlic in hot butter over med-high heat about 8min or until nearly tender. Stir in meat. Cook and stir until meat is desired doneness; remove meat to serving platter. Cover and keep warm. In same skillet cook apples, cut side down, in pan drippings aobut 2min or until browned. Stir in apple cider. Bring to boiling; reduce heat. Simmer, covered for 6-8min or until tender; remove apples from skillet with slotted spoon to platter. Cover; keep warm. Remove skillet from heat. For sauce, whisk sour cream, salt and pepper into juices in skillet until smooth. To serve, spoon sauce over steak, potatoes and apples. Make 4 servings.

Baked Sweet potato and chile wedges

3 1/2lb round sweet potatoes (5-6lg)
2T olive oil
1tsp sea salt or 3/4tsp salt
1/4tsp ground black pepper
1/2c orange juice
3 1/2tsp chili powder
1T honey
8oz sour cream
1/3c fresh cilantro

Preheat oven to 450 degrees. Cut each unpeeled sweet  potato into 1in thick wedges (make sure you wash them first). Toss in large bowl or large plastic bag with oil, sea salt and pepper. Arrange potatoes in a 13x9 pan. Meanwhile, for glaze, in small bowl combine oragne juice, 3tsp of the chili powder, and honey; set aside. Bake potatoes, uncovered, for 25-30min or until tender. During baking, shake potatoes to rearrange occasionally and brush 3 times with glaze. Meanwhile, in another bowl combine sour cream, remaining chili powder, and cilantro. Transfer potatoes to serving dish and serve with sour cream mixture. Serve immedieately or at room temperature. Makes 8-10 servings.

These were so good they didn't need any of that sour cream mixture.

You'll love them!

Carrot Bread with Cream Cheese Icing

This bread was delicious-a nice change from my usual banana bread.

Bread:
2c flour
2/3c packed brown sugar
2tsp baking powder
1tsp cinnamon
1/2tsp nutmeg
1/4tsp baking soda
1/4tsp salt
2c shredded carrots
2beaten eggs
2/3c milk
1/3c canola oil

Cream cheese icing:
2T cream cheese
3/4c powdered sugar
3-4tsp milk

Candied carrots:
2T butter
1c shaved carrots (I used shredded ones but they're not as good)
2-3T honey

Preheat oven to 350 degrees. Grease the bottem and sides of a 8x4x2 loaf pan; set aside. In a bowl stir together flour, brown sugar, baking powder, cinnamon, nutmeg, soda, and salt. In another bowl combine carrots, eggs, milk, and oil; add to dry ingredients, stirring just until moistened. Pour batter into prepared pan. Bake 55-60 min or until toothpick inserted near center comes out clean (check 10-15min before the end of baking time. If it's browning too quickly, cover loosely with foil). Cool in pan 10min; remove and cool completely on a rack. Wrap in foil; store overnight before slicing.
Candied carrots: In a skillet melt butter over med heat. Add carrots and honey. Cook and stir 2-3 min or until carrots are glazed and tender. Spread on paper towel or waxed paper to cool.
Icing: Whisk together cream cheese, powdered sugar, and milk until smooth and glazelike. Drizzle over carrot bread and top with candied carrots when ready to slice the bread.

Creamy Potato and Asparagus Soup

1 large bunch asparagus, trimmed
1 1/4lb potatoes, peeled and chopped (1/2in pieces or smaller)
12oz can evaporated milk
6 slices bacon (I just made the whole pound)
1T honey
1/2tsp coarse salt
1/2tsp pepper
1 1/4c water

Reserve about 1/3 of the asparagus. Combine remaining asparagus, the potatoes, evaporated milk, salt, pepper, and water in saucepan. Bring to boiling; reduce heat. Simmer, covered, 10min or until potatoes are tender. Cool slightly. In blender or food processor, blend or process soup, half at a time, until smooth. Meanwhile in skillet cook bacon until crisp. Drain on paper towels; set aside. Reserve 1T bacon drippings in skillet. Add reserved asparagus. Cook 5-6min or until asparagus is crisp-tender, stirring occasionally. Coarsely chop bacon and place in microwave-safe pie plate. Drizzle with honey; cover with paper towel. Just before serving, microwave on high 30 seconds. To serve, ladle soup into bowls and top with asparagus and bacon. Serves 4.

Healthy and delicious :)

Couscous casserole

4T olive oil, divided, plus more for the baking dish
1med onion, chopped
1T minced garlic
1lb ground beef/pork/lamb/turkey/or chicken
salt and freshly ground black pepper
2med zucchini or summer squash, thinly sliced
1/4c unsalted chicken stock, vege stock, or water
4c pasta sauce
1/2c couscous
freshly grated parmesan cheese

Heat oven to 400 degrees. Oil a 1 1/2 to 2qt gratin dish or any oblong baking pan. (I used a loaf pan, haha) Put 2T oil in skillet over med-high heat. When hot, add onion and garlic; cook about 5 min. Add meat and stir; sprinkle with salt and pepper. Cook until the meat is no longer pink, 8-10 min; set aside. Whle the meat is cooking, put the zucchini slices on a baking sheet, drizzle with the remaining oil, and sprinkle with salt and pepper. Roast in oven until just tender, 5-8min. Remove, set aside, and reduce temp to 350. Put the stock and pasta sauce in a saucepan over medium heat and bring to a gentle bubble. Stir in the couscous, cover, and turn off the heat; let sit for 10min. Spoon a thin layer of couscous mix into the bottom of the prepared pan; top with zucchini and then some of the meat. Repeat until you've used all the ingredients, finishing with couscous. Sprinkle with parmesan cheese if you like. Bake about 25 min. Serve hot. Makes 6 servings.

Chicken Enchilada Pasta

12oz pkg dried jumbo shell macaroni
3lg green and/or red peppers, chopped
1 1/2c chopped red onion
1jalapeno chile pepper, seeded and chopped
2T vege oil
2c chopped cooked chicken
16oz can refried beans
1/2 of a 1.25oz envelope taco seasoning mix
2 10oz cans enchilada sauce
1 8oz pkg shredded mexican-style four-cheese blend (I used montery&colby jack)
1c sliced green onions
2c nacho cheese-flavored tortilla chips, crushed
sour cream

Preheat oven to 350degrees. Cook pasta according to package directions; drain. Rinse; drain and set aside. In skillet cook peppers, onion, jalapeno and 1/4tsp salt in hot oil over medium heat 5 minutes or until tender. Stir in chicken, beans, seasoning mix, and 1/4c enchilada sauce. Cook and stir 5 minutes. Stir in 1/2c each of the cheese and green onions. Divide filling amoung shells. Spread 1c of the remaining enchilada sauce in 3qt rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce. Bake,covered, 30min. Uncover; sprinkle with remaining cheese. Bake 5 min more or until cheese melts. Sprinkle with chips and remaining green onions. Serve with sour cream.

Delicious Dumpling Soup

1 32oz box vegetable broth
1c water
2tsp grated fresh ginger
24oz bag frozen pot stickers or dumplings with sauce (I like chicken instead of pork)
2 medium carrots, peeled and cut in thin 2in strips (I just cut up baby carrots)
1sm bunch green onions, trimmed and diagonally sliced

In large pot or dutch oven combine broth, water, ginger, and one sauce packet from the package of pot stickers. Bring to boiling over high heat. Add potstickers, carrots, and most of the green onions. Return to simmering. Reduce heat and cook, covered, for 8 to 10 minutes or until potstickers are heated through. Ladle soup into bowls. Sprinkle with remaining green onion slices. Makes 4 servings.

Heaven!

Mexican Mac and Cheese

12oz dried rigatoni pasta
1lb ground beef or turkey or sausage
1c chopped onion
16oz jar green medium-hot salsa
2 8oz pkg shredded monterey jack cheese
tomato wedges, sliced jalapeno peppers and salsa (optional)

Preheat oven to 350 degrees. Lightly grease 3qt rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside. Meanwhile, in large skillet cook meat and onion until it's browned and onion is tender. Drain fat. Return meat and onion to skillet. Stir in green salsa. In prepared baking dish layer half of the cooked pasta, half the meat mixture, and half the cheese. Repeat layers. Bake for 35min or until bubbly. Let stand 10min. Top with tomato and jalapeno. Serve with salsa if you want. Makes 12 servings.

This is the best mac and cheese ever!!!

Peach Pancakes and Chai Syrup

2 15oz cans peach slices--drain and reserve the juice
1/2c whipping cream
2 eggs, lightly beaten
1 1/2c whole wheat flour
1c all-purpose flour
1/3c packed brown sugar
2tsp baking powder
1 1/4tsp ground ginger
1 1/4tsp ground cinnamon
1tsp salt

Chai Syrup:
reserved peaches juice
1/4c water
1/4c packed brown sugar
2tsp cornstarch
2 spiced chai-flavor black tea bags

Drain peaches; reserve 1c juice. In blender process peaches until smooth. Transfer to bowl; stir in cream and eggs; set aside. In large bowl combine flours, brown sugar, baking powder, spices and salt. Add peach mixture. Stir just until moistened. Pour 1/4c batter onto hot, lightly greased griddle; spread to 4in circle. Cook over medium heat 1-2 min per side.
Chai syrup:Cook and stir reserved juice, water, brown sugar, and cornstarch over medium-low. Add tea bags; cook and stir over medium until slightly thickened; cook and stir 1 minute. Discard tea bags.
Serve pancakes with Chai syrup and chopped peaches. Makes 6 servings.

SOOOOOO GOOD