Fall Applesauce

18 10 2010

The farmer’s markets and local farm stands in New England are overflowing with apples right now, so what better way to eat them, then applesauce?  This is a very easy, very basic recipe that is good hot or cold.

4 medium apples (whatever variety you love)
1 cup of water
1/3 c. brown sugar
1 tbsp. cinnamon
1 tbsp. ginger

Core and slice apples and combine in a dutch oven with the water, cinnamon, ginger, and brown sugar.  Cover and cook for around 15 min, careful not to burn.  Let the sauce cool, and then mash to your desired consistency.





grilled pineapples!

25 04 2010

1 fresh pineapple – cut into 1 inch rings
1/4 teaspoon raw honey (try whole foods 365 brand for an inexpensive option!)
3 tablespoons melted butter
1 tsp of your favorite hot pepper sauce
Dash of dark rum

Place pineapple in a ziploc bag and  add all the ingredients. Shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight is possibly. An outdoor grill is the best but a grillpan (oil the grate) on your stove will also do.  Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.  Try not to eat the whole fruit!





    Hummus bites

    25 04 2010

    My man candy made me this tonight when he was cooking the rest of our dinner.  This wasn’t an intentional recipe, but rather throwing together a few ingredients that were laying around and realizing that the combination of flavors was amazing.

    -plum tomatoes, sliced up
    -hummus (we used a whatever brand was on sale at Costco)
    -mushroom (we used a baby bella that had been sauteed in light olive oil)
    -sliced provolone

    Simply stack and enjoy!

    I used the tomato slice as the “cracker” but these would be perfect for entertaining if used with a real cracker to provide stability.  The flavors were amazing together and both of us ate about 5 of them.  Positively healthy and delicious!





    Baked brie cups with chutney and bacon!

    22 04 2010

    One of the easiest recipes for entertaining! (also family tested and approved on Easter 2010!)

    1 box phyllo pastry cups (like the mini tarts)
    chutney or jelly flavor of choice (i alternated between mango-ginger and and a kir royale jelly)
    bacon, cooked and made into bits
    brie

    Put a dallop of brie in each cup, top with a little spoon of jelly or chutney, a sliver of bacon, and pop into an oven at 400 for 3-5 minutes until bubbly.

    how easy is that??????





    Almond-Poppy Crackers with Cottage Cheese and Honey Dip

    6 04 2010

    Ok, this recipe is a piece of cake to make.  I made this for Easter recently, and it was a huge hit.  This recipe came from Martha Stewart, but I modified it slightly.  Martha FTW!

    Crackers:

    11/2 cups of almond flour (I used Bob’s Red Mill).  (WARNING: This stuff is like $10+ a bag)
    2 tablespoons poppy seeds
    11/2 tablespoons of olive oil
    1/2 teaspoon kosher salt
    2 egg whites

    Preheat the oven to 350.  combine all the ingredients.  if it’s still a little crumbly, add a little more olive oil.  transfer mixture to a parchment lined baking sheet. roll the dough out until it’s as thin as you possible can get it.  score the dough into crackers at the size of your liking, pop into the oven, and cook for 15 minutes until crispy.  the recipe originally said 10-14 minutes, but i found that i ended up baking both batches that i made for closer to 20 minutes or until nice crispy brown.  Take out and let cool.

    Dip:

    1/2 cup of low fat or fat free cottage cheese
    honey

    Pour the cottage cheese into a food processor and pulse until smooth. Spread on crackers and then add a dollop of the honey.

    Wow your guests when you tell them that you made the crackers yourself.  This recipe is especially awesome bc it’s GLUTEN-FREE!





    Jamie’s QuicknEasy Turkey and Bean Dance

    19 02 2009

    Serves 4

    Ingredients:

    1 can of black beans, drained
    1 clove garlic
    1 tbs olive oil
    1/2 sweet red pepper
    60z canned turkey (try Trader Joe’s variety), drained

    Directions:

    hpim1417Heat oil in pan.  Add chopped or diced garlic.  Add chopped pepper.  Sautee over medium high heat to give peppers a little bit of char.  Add beans, and continue to cook while stirring for about 10 minutes.  hpim1421Add turkey chunks (leftovers work quite well too). Separate chunks with spoon while stirring into mixture until shredded.  Add salt and pepper /or spice of choice to taste.

    Watch girlfriend devour and enjoy what’s left!





    Spaghetti Squash Marinara

    30 01 2009

    I’ve found spaghetti squash to be one of my staple foods before I even realized that I had a gluten problem. It’s cheap.  It’s easy to make.   It’s very versatile.  and it makes me not feel guilty about craving carbtastic foods since it has a very low glycemic index score and it’s only about 45 calories for a cup of it!

    Ingredients:

    Serves 2

    1 spaghetti squash
    1 – 1½ cups marinara sauce of choice (use more sauce for a bigger squash)
    olive oil
    1 tbsp of Herbs de Provence *
    1 tbsp nutritional yeast

    Directions:

    1. Preheat oven to 375 degrees. Pour enough olive oil to coat a baking dish and sprinkle herbs in the olive oil.
    2. Cut spaghetti squash down the center.  Be careful as this is sometimes easier said than done.  A cleaver works well.
    3. Remove seeds (can save and bake like pumpkin seeds).
    4. Place each half face down in the olive oil and bake for 45 minutes.
    5. Using a fork, scoop out the cooked squash and place in serving dish.  Combine with marinara sauce.
    6.  Sprinkle with nutritional yeast (to replace parm cheese).

    * Herbs can be substituted depending on your taste.  Others to try are basil, garlic, onion, dill, etc.