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.