Old Fashioned Apple Butter
I grew up making apple butter. Homemade is much better and is so handy to have around. It’s great to spread on bread, muffins or over pancakes. I like to use firm apples like Gala, Fuji or Granny Smith. By the way, there is no butter in Apple Butter!
INGREDIENTS
8 Large Peeled, Cored & Chopped Apples
3 Cups Apple Cider
2 Tablespoons Grated Orange Rind
2 1/2 Cups Light Brown Sugar
4 Teaspoons Ground Cinnamon
3 Teaspoons Vanilla Extract
2 Teaspoons Ground Allspice
1 Teaspoon Ground Cloves
In a large size soup pot combine the apples, grated orange rind and apple cider. Cook for 5 hours over a medium-low heat. You will want the apples to be very soft and the mixture to be nice and thick. Remove from the heat and cool completely. In a food processor or blender add the mixture. Process until the mixture is smooth. Pour the mixture back into the soup pot. Add the brown sugar, cinnamon, vanilla, allspice and cloves. Cook over a medium-high heat for 2 hours with the lid on. Stir often. Remove the lid and cook for 2 more hours. Pour into washed pint mason jars. Don’t fill to the top of the jar. Leave about 1/4 inch at the top. At this point you can put them into a canning water bath or not. If you choose not to then store the filled jars into either the fridge or freezer. Cool the jars completely before putting in the fridge or freezer. Makes approximately 3 Pint Jars – give or take.
Bean Soup
We have such bad weather this weekend that it’s a great time to cook up some delicious bean soup. It’s a welcome bite to have in front of the fire after shoveling the driveway. Complete the meal with a basket of warm biscuits.
INGREDIENTS
1/4 Cup Olive Oil
3 Minced Garlic Cloves
1 Chopped Onion
1 Diced Zucchini
1 Diced Red Bell Pepper
1 Teaspoon Dried Basil
1/2 Teaspoon Dried Thyme
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
4 Cups Vegetable Stock
2 Cups Chopped Plum Tomatoes With Their Juice
2 1/2 Cups Cooked Cannellini Beans
In a large soup pot heat the olive oil over a medium heat for 1 minute. Add the garlic and onions. Cook for 10 minutes until the onions are very tender and are just beginning to brown. Add the zucchini, red bell peppers, basil, thyme and kosher salt. Cook for another 5 minutes. Stir in the vegetable stock and tomatoes (with their juice). Bring to a boil and then reduce the heat to a simmer. Cook for 35 minutes. Add the cannellini beans and cook over a medium heat for 5 minutes. Add the pepper and give a good stir. Ladle into soup bowls and serve with warm biscuits. Serves 12
Mediterranean Salsa
If you need to whip up a quick salsa as either a dip or condiment here is a super easy and quick recipe. Serve with tortilla chips or use as a topping for tacos or burritos.
INGREDIENTS
3 1/2 Cups Diced Tomatoes
1/2 Cup Pitted & Chopped Black Olives
2 Seeded & Chopped Whole Green Chiles
1 Tablespoon Diced Jalapeno Peppers
3 Chopped Scallions
4 Tablespoons Chopped Fresh Cilantro
1 Teaspoon Garlic Powder
1/4 Teaspoon Kosher Salt
3 Tablespoons Freshly Squeezed Lime Juice
In a large serving bowl combine all of the ingredients. Refrigerate for 1 hour. Serve with tortilla chips or use as a topping for tacos or burritos. If you are not fond of cilantro then substitute the cilantro with fresh parsley. Makes approximately 4 1/2 cups.
Winter Potato Salad
I really love potatoes and think that a winter potato salad is true comfort food. No mayonnaise in this Winter Potato Salad that is to get served warm or at room temperature.
INGREDIENTS
4 Large Boiled Potatoes
4 Chopped Garlic Cloves
1 Teaspoon Oregano
1 Tablespoon Wine Vinegar
8 Sliced Celery Stalks
1/4 Cup Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Scrub the potatoes and put into a large pot of water to cover the potatoes. Boil for 25 minutes until cooked, but still firm. Remove from the pot and cool for 2 minutes and then peel the skin while the potatoes are still warm. Cut into medium size wedges and place into a large size bowl. Add the celery, garlic, oregano, kosher salt and pepper. Gently toss. Add the olive oil and wine vinegar and toss again. Cover and set aside for 20 minutes. Serve warm or at room temperature. Serves 4
Mozzarella & White Bean Salad
This salad is such a refreshing salad and super easy to make. Chill it for an hour before serving.
INGREDIENTS
1 Cup Mini Mozzarella
1 Cup White Beans
1 Cup Chopped Basil
1/4 Cup Diced Onion
1 Diced Sun Dried Tomato
5 Diced Steamed Asparagus
1/2 Cup Diced Orange Bell Pepper
8 Halved Cherry Tomatoes
1/4 Cup Diced Cucumber
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Oil & Vinegar Salad Dressing
In a large size bowl combine the mozzarella, white beans, basil, onion, sun dried tomato, asparagus, bell pepper, tomatoes, cucumber, salt and pepper. Mix well. Add the dressing and place in the refrigerator for 1 hour before serving. Serves 4
Basic Hummus
I am just going to come out and say it: I really love hummus. I have no problem with grabbing some pita bread and calling it dinner. Sometimes I like to throw spiced lamb or chicken on beds of hummus and often I use hummus as a sandwich condiment.
INGREDIENTS
2 Cups Cooked Chickpeas
1/4 Cup Tahini
1/4 Cup Fresh Lemon Juice
3 Pureed Garlic Cloves
2 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/4 Cup Water or Chickpea Cooking Liquid
1/8 Teaspoon Cayenne Pepper
If you are cooking dried chickpeas then use 3/4 cup dried chickpeas. If you are using canned then use 1 can of drained chickpeas. Purée the chickpeas in a food processor or a blender. Stir in the tahini, lemon juice, garlic, olive oil, salt and cayenne pepper. Mix until smooth. Add either the water or chickpea cooking liquid and mix well. Serve immediately or store in the refrigerator. Makes 2 cups.
Vegetarian Chili
We all need to eat less red meat so here is a great vegetarian chili recipe that will help you achieve that goal. Remember that it’s important to eat fish three times per week and vegetable dishes the other four days per week. You won’t miss the meat in this recipe and I love how hearty it is.
INGREDIENTS
2 Cups Cooked Kidney Beans
2 Cups Cooked Pinto Beans
1 Tablespoon Kosher Salt
1/4 Cup Olive Oil
14 Minced Garlic Cloves
1 Chopped Jalapeño Chile
2 Chopped Yellow Onions
6 Chopped Medium Tomatoes
1/2 Cup Tomato Paste
3 Tablespoons Fresh Thyme Leaves
2 Teaspoons Dried Oregano
1 Teaspoon Ground Cumin
10 Chopped Sun Dried Tomatoes
1 Teaspoon Freshly Ground Pepper
1/4 Cup Chopped Fresh Cilantro
If you are not using canned beans then soak overnight and boil for 1 1/2 hours until tender. In a large soup pot heat the olive oil and sauté the garlic and onions over a medium heat. Cook for 15 minutes until golden brown. Add the chopped tomatoes and jalapeño. Cook for another 5 minutes. Stir in the beans and any of their cooking liquid. Stir in the tomato paste, thyme, cumin, oregano, sun dried tomatoes, kosher salt and pepper. Reduce the heat to medium low and simmer for 1 1/2 hours making sure to stir occasionally. Serve topped with chopped cilantro. Serves 4
Oven Roasted Green Beans & Cipollini Onions
After the holidays eating healthy is on the top of everyone’s list. Here is an easy and delicious way to cook green beans.
INGREDIENTS
1 Pound Trimmed French Green Beans
1 Cup Sliced Cipollini Onions
3 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Preheat your oven to 375º F. Adjust the oven rack to the middle position. Wash and trim the green beans. Peel the cipollini onions and slice horizontally. Line a rimmed baking sheet with parchment paper. Spread the green beans and cipollini onions on the parchment paper. Drizzle the olive over the mixture. Sprinkle with the salt & pepper. Roast for 8 minutes. Remove from the oven and using tongs toss the green beans and onions. Place back in the oven and roast for another 4 to 8 minutes. Remember that every oven cooks differently. Remove from the oven and transfer to a serving bowl. Serves 4
Classic Granola
Both adults and kids alike will like this classic granola. It’s great for breakfast or a snack and the good thing is that you’ll know what the ingredients are that you and your family are eating. If you want to make this granola more wholesome then cut the honey and brown sugar in half.
INGREDIENTS
5 Cups Old Fashioned Rolled Oats
1/2 Cup Rolled Wheat
1/2 Cup Rolled Rye
1/2 Cup Brown Sugar
1/2 Cup Sliced Almonds
1/2 Cup Chopped Pecans
1/2 Cup Wheat Germ
1/4 Cup Bran Flakes
1/2 Cup Shredded Unsweetened Coconut
3 Tablespoons Sesame Seeds
1/2 Cup Powdered Milk or Soy Powder
3/4 Cup Honey
1/2 Cup Vegetable Oil
4 Tablespoons Water
2 Teaspoons Vanilla Extract
1/2 Cup Raisins (Optional)
Preheat your oven to 325º F. In a large size bowl combine the oats, wheat, rye, brown sugar almonds, pecans, wheat germ, bran flakes, coconut, sesame seeds, raisins and powdered milk. Set aside. In a small saucepan heat combine the vegetable oil, water and vanilla. Cook over a medium heat for 5 minutes. Remove from the heat and pour over the dry ingredients and mix well. Line two baking sheets with parchment paper. Spread the mixture evenly over the baking sheets and bake for 40 minutes or until evenly golden brown. Turn frequently. Remove from the oven and allow the granola to cool completely at room temperature. Store in airtight containers. Makes 8 cups.
Okra Saute´
I often forget about eating okra. Last week I was at the new Fairway on 2nd Avenue and walked past a package of beautiful okra. I wasn’t sure what I was going to do with it, but it looked so inviting that I bought the okra anyway. When I got home and decided on making my Indian Spiced Chicken Breast recipe I thought of making an okra sauté to go with it. It’s easy to make and tastes delicious. You can serve it as a side dish or serve it as a main course.
INGREDIENTS
1 Pound Fresh Okra
2 Large Sliced Shallots
1 Sliced Red Bell Pepper
4 Minced Garlic Cloves
1 Cup Shredded Red Cabbage
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2 Diced Serrano Peppers
4 Tablespoons Grapeseed Oil
Wash and trim both ends of the okra and set aside. In a large size sauté pan or wok heat the oil over a medium heat for 1 minute. Add the okra and stir. Place a lid over the okra for 4 minutes lifting the lid occasionally to stir. This will help steam the okra. Remove the lid and add the shallots, garlic, red pepper, red cabbage and Serrano peppers. Stir in the kosher salt and pepper. Cook for 4 minutes. You want the vegetables to still have some life in them. Remove from the heat and transfer to a serving bowl. Serves 4
