What happens when you buy a bag of apples and don’t get around to eating them because you’ve behaved naughtily and eaten snacks that you shouldn’t instead of the bag of apples? Applesauce happens. Easy, quick, warm, yummy applesauce.
- 6 apples (these were Jonamacs but I’ve used all kinds)
- 1 T cinnamon
- 1 tsp agave
- Peel and cut apples into chunks.
- Boil apples until you can pierce through with a knife.
- Drain apples and leave in pan.
- Mash apples until desired chunkiness (I like em big, I like em chunky – if you get that quote you win!).
- Mix in agave and cinnamon. Serve warm! Or cold. Enjoy!
So the other night I was watching Cutthroat Kitchen from Food Network (yes, I love all things Alton Brown and his ever-present sassiness). This episode was halloween themed. One of the things they had to make was a “Witch’s Stew.” Meaning, a big pot of something stew-like. I watched as the chefs sabotaged each other gleefully and then sat back and said to myself, “It is time to make a stew.”
Now, I had no sabotages or time constraints. Just about 10 minutes of prep, 6 hours in a crockpot, and a bowl full of warm goodness to enjoy on a nice, crisp fall evening.
Here’s hoping you get a chance to enjoy!
Witch’s Stew aka Steph’s Beef Stew
- 1 lb stew beef (meaning cubed beef)
- I get a package of cut-up roasting vegetables at the store – this is a variety of sweet potatoes, butternut squash and parsnips. It is all cut up and the perfect amount (yes, I know, I am lazy, but a girl has to work!)
- 1 onion, cut to same size as vegetables
- 1 15-oz can of diced roasted tomatoes
- 1 cup of coffee
- 2 cups beef broth
- Salt & Pepper
- A smorgasbord of spices – I used the following:
- 1 T cinnamon
- 2 T chile powder
- 1 tsp chipotle chile flakes
- 1 T cumin
- 1 tsp nutmeg
- 1 tsp All Spice
- 1 T paprika
You put all of that together in a crockpot and stir it up.
Then you put the crockpot on low, come back 6 hours later and scoop yourself a bowl of something awesome! This will feed you for a week, I promise!
I remember the marvelous Sundays of my childhood when we got home after church and could smell amazingness (spellcheck isn’t arguing that word hmm) in the oven. That smell promised a day of sweatpants and football and naps. Ahhhh. I’m sure everyone has their own idea of that smell. For me it was these five, scrumptious letters: G-R-A-V-Y. Yesss anything with thick, home-cooked, flavorful, gravy. In search for that same level of goodness and comfort, I came across this sweet and savory, Fall-ish creation.
3 Bone-on pork chops
3 cloves garlic, crushed
2 tsp Sage, dried
4 T Balsamic vinegar
2 T dijon mustard
4 tsp maple syrup
1/2 tsp salt
2 T olive oil
- Preheat oven to 375, grease a pan with 2 T olive oil and place pork chops in pan.
- Whisk together garlic, sage, balsamic vinegar, Dijon mustard, maple syrup, and salt.
- Spoon or brush mixture over pork chops. Pour the rest into the pan.
- Roast for 35-40 minutes or until fully cooked.
My desire for comfort food was on 10 so I paired my chops with mashed butternut squash (cooking directions similar to spaghetti squash here) and corn. No butter needed! It is a yummy alternative to gravy-soaked mashed potatoes!
This is my favorite time of the year! With no intention of sounding braggy, I have to share that grocery shopping at my parents’ farm is awesome!!! They work insane hours as they plan, plant, weed, harvest, and can tons of vegetables, most of which for the purpose of giving away! Those are some serious givers…but that’s another post entirely.
Whether you have access to fresh groceries from a local farm or the grocery store, this is the time of the year for tomatoes and squash. Yum!
4 large Italian canning tomatoes (or Romas, or whatevs)
6 cloves of garlic, minced
Splash olive oil
Salt & Pepper to taste
- In a pot, boil water and add tomatoes once boiling. Keep an eye on the tomatoes (few minutes) and remove them from the water once the skin has broken (a little slit in the skin). Dump the water.
- While the tomatoes are cooling, splash some olive oil in the pot and add the garlic. While the garlic is heating up, skin the tomatoes, and then slice them right into the pot. Add salt and pepper to taste. Hint: I tripled this recipe and used the rest to make Around The Way Chili.
Squash & Shrimp
1 large spaghetti squash
1lb of shrimp
1 can of coconut milk
4 cloves of garlic, minced
Red pepper flakes (optional)
Fresh basil (optional)
Salt & Pepper to taste
- Preheat oven to 400. Slice the spaghetti squash, scoop out the seeds and lay face down in a greased pan. Bake for 25-40 min, or until the flesh is easily pierced with a knife.
- In a skillet, add the butter and garlic. Sautee the garlic until golden. Add in the shrimp and cook (6-10 min).
- Add the stewed tomatoes to the shrimp, along with red pepper flakes if you want a little kick. Now add the pulp from one can of coconut milk (save the milk for countless other recipes).
- Once the squash is done, scrape out of the skin using a fork. Return it to the shell if you’re feeling fancy (or need a pic for your blog). Cover with shrimp marinara and top with a little fresh basil. Yum! Enjoy!
It is summer!!! Officially time for grilling and marinades. This quick recipe is incredible on any kind of meat. I got it from my mama so you know it’s good!
Balsamic Garlic Marinade
- 2 cloves of garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dijon mustard
- 1/4 cup balsamic vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup olive oil
Whisk the ingredients together and marinate the chicken for at least 3o minutes. My mama actually grilled the one below (thanks mom!). I paired it with some roasted asparagus from their garden (toss with olive oil, sprinkle with salt, 15 min at 400-degrees) and corn because it sounded good.
This meal is sooo good and very quick…especially if you’re reheating from your mama’s cooking! Enjoy!
If you haven’t noticed, I love my crockpot! There is nothing quite like it. Throw in some meat and a bunch of herbs, put it on low and 6-8 hours later you have a very yummy meal that you had to do nothing with for hours!
The other day I had a hankering for some Indian food, so I thought that I would try out a version of chicken tikka masala, making it paleo and enjoying it after it had cooked all day while I worked. I must say – it was delicious! This amount can feed 6-8 people, or 2 people and give us leftovers for days. : )
Chicken Tikka Masala
Ingredients (feeds 6-8; half it if you want less):
- 3 lbs boneless, skinless chicken thighs
- 2 onions, chopped
- 4 garlic cloves, chopped
- 2 15-oz cans crushed tomatoes
- 4 T tomato paste
- Salt & Pepper
- 2 T garam masala spice
- 1 T ground cumin
- 1 15-oz can coconut milk
- Head of cauliflower
- 1 onion, diced
- 3 green onions, sliced thin
- Olive oil
- Cilantro & lime
Get your crockpot out and add in the 2 onions and 4 garlic cloves. Then add in the crusted tomatoes, tomato paste and spices (everything above the coconut milk on the list above). Top it off with your chicken thighs, season with more salt and pepper and put your lid on. You can cook it on low for 6-8 hours or on high for 3-4.
When you have about a half hour left, grab your cauliflower and chop it up into small pieces. Add the EVOO (two turns) to your large, deep skillet over medium heat. Add in the diced onion, cook down till translucent, then add in the cauliflower. Stir often, season with salt and pepper. Cook for about 20 minutes on low heat. Now, I like to add in a squeeze of lime and some cilantro along with the onions in the last 5 minutes of cooking, but you don’t need to if you don’t want to. Totally optional.
In the last 5 minutes, get the chicken out with a bunch of the sauce in a bowl and shred it up. Turn the can of coconut milk upside down and open it up that way. This will put all of the liquid at the top which you can pour out. Now you are staring at the hardened coconut milk. Scoop this out into a deep pot (I used my oval dutch oven) and turn that on to low heat. Add in your chicken mixture and stir well.
Now you are ready to assemble. Put in the cauliflower at the base of your bowl, top with the chicken tikka masala and garnish with some fresh cilantro. Enjoy!!
This recipe was fast (30 min tops) and tasted incredible! I grilled some portabellos over the weekend and had one left. The only other things in the fridge were some lemons, bacon, and eggs. Boom, protein-filled dinner! I doubled the recipe for you below:
For the poached egg
4 fresh eggs, large
1 T vinegar (rice or white)
For the Hollandaise
Pinch of salt
1.5 tsp lemon juice
1.5 tsp vinegar
1.5 tsp hot water*
2 egg yolks
5 T butter
2 large portabello mushrooms
4 long slices bacon
- Prepare your mushrooms by removing the stem and scraping out the black gill thingys (don’t know the real name). Spray the mushrooms with oil (or wipe oil on with a paper towel) & sprinkle with salt. Broil bacon & mushrooms, skin side down for 5 min, flip everything, broil for another 4-5 min.
- Bring a large saucepan of water to a boil. Add 1 T vinegar to the water & reduce heat. (The vinegar stops the water from boiling a little.)
- Crack eggs into a small bowl, then slip the eggs into the water, one at a time. Turn off the heat, cover the pot & let them cook for about 3-5 min. (I did 5 min and the yolks were soft, not runny.) Once they’re cooked, remove them from the water.
- Melt the butter in the microwave until frothy.
- In the blender: the 2 egg yolks, 1.5 tsp hot water (*from the saucepan is faster), pinch of salt, & 1.5 tsp vinegar. Put the blender on the lowest setting & let it blend for about 30 seconds until the mixture gets light in color.
- Slowly drizzle the melted butter into the blender as it blends, then let it blend for a few seconds longer. Add the lemon juice & let it blend for a few seconds. Shut off the blender.
- On your plate, top the mushrooms with bacon, then layer the poached eggs, and drizzle with the hollandaise. Eat!