Thursday, September 29, 2011

Its Fruit Crisp season....

Apple picking season is among us. However, this fruit crisp recipe can be used with any variety of fruit you choose such as apples, plums, pumpkin puree, raspberries, blueberries, pears, or anything else. You can also choose to use frozen fruit if you are not lucky enough to be in New England where the picking is a plenty!


5 cups of fruit peeled and sliced, chopped, or thawed
2-4 tablepsoons of sugar
1/4 cup brown sugar
1/4 cup rolled oats
1/4  cup plus 1 tablespoon flour
1 teaspoon spice (use you favorite: cinnamon, nutmeg, allspice, etc)
1/4 cup butter


1. Preheat oven to 375 degrees.
2. Prepare your fruit and toss with sugar and tablespoon of flour. Use less sugar for fresh fruit.
3. Combine the remainder of the ingredients in a separate bowl until the butter is the size of peas.
4. Put fruit in a pie dish or any other oven safe dish you choose.
5. Top with crumble topping.
6. Bake for 30-40 minutes until topping is browned and fruit filling is bubbling.
7. Let sit for about 10 minutes before serving.

Notes on dish: I used soy butter with no problem. You can use artificial sweetener as well if you prefer to take out the sugar. I actually used brown sugar to toss the apples and in the topping. 

Sunday, September 18, 2011

Chicken Fried Rice: Semi Homemade Style

This rice is so easy.  I just came up with it tonight thinking about ingredients I had and tada!!!

I made rice in a steamer but if you dont have one then make rice like you normally would. I used brown rice.

Then for my chicken, I used pieces from a rotisserie chicken I had in the fridge. I also used frozen organic veggies! Can't get much easier than that!

1 cup cooked rice
1 small onion diced
1 egg scrambled (optional)
1 cup frozen mixed veggies
1 tablespoon garlic
1 - 1 1/2 cups chicken, diced or shredded
salt and pepper
ginger (fresh or dried ground)
seasame seeds, toasted
lite soy sauce
teriyaki sauce

In a pan, heat enough oil  to coat the bottom of a pan (I used sesame but you can use vegetable oil). On one side cook the onion and garlic and on the other side, scramble the egg. Once cooked, mix them together. Add everything else but the rice. Cook for a few minutes. Add rice and toss together. I used about a tablespoon on the soy sauce and teriyaki at first and added to taste. Also, you can take out any of the ingredients or add things like snap peas or broccoli depending on your taste buds and what you have on hand!!!

Monday, September 5, 2011

Honey Nut Quinoa Salad

I have tried many different ways of preparing this nutritious grain. Some have been great and some have been epic fails. I really like this sweet and crunchy variation. As always, adding or removing any ingredient in a salad won't ruin the recipe but I think that each component adds a great piece to this dish! Its easy and can be served hot or cold, although the census has preferred cold so far!


1 cup uncooked quinoa
1/4 cup each of regular and golden raisins
3 tablespoons cider vinegar
1/4 cup pine nuts, toasted
1/2 cup sliced or chopped almonds, toasted
1 teaspoon tumeric (optional)
fresh herbs (thyme, rosemary, cilantro, basil, etc.)


1/4 cup honey
3 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespook red wine vinegar
1 tablespoon brown sugar
pinch of sea salt


1. Cook quinoa as directed on package.
2. Toast almonds and pine nuts in a dry pan until golden brown. Remember that nuts go from perfect to burnt very quickly and burnt nuts have to be thrown out.
3. In a small saucepan, bring cider vinegar and raisins to a boil. Take off heat and let sit for about 10 minutes. This softens and rehydrates your raisins.
4. Combine ingredients for dressing and mix well.
5. Put cooked quinoa, nuts, raisins with liquid, herbs, and dressing in a bowl and toss until combined.

You can serve it warm or cool in in the fridge and serve it cold!!

It's time for Chili....

Although it is labor day weekend...I think it is safe to say that chili is a favorite any time of year. Here is my award winning (in a school chili cook off ) recipe!


1 lb Beef

1 lb ground turkey
1 package sweet or hot sausage
2 beef bouillon cube, crushed or minced
1 8 oz can sliced olives, drained
1 15 oz can black beans, not drained
1 28 oz can crushed tomatoes
2 small cans Spanish tomato sauce
1 28 oz can red or pink kidney beans, not drained  
2 bell peppers, diced (any color)
1 medium onion, diced
1 jalapeno, sliced lengthwise with ½ seeds removed
Spices to your liking (chili powder, crushed red pepper, cayenne pepper, paprika, cumin, black pepper, fresh or dried cilantro, garlic, hot sauce)


1. In a Dutch oven pot on the stove, brown each of the meats individually.
2. Add beef bouillons to a mug of hot water and dissolve, add to pot.
3. Add all other ingredients except for the meat, corn, tomato juice and spices. Let veggies soften.
4. Put all three meats back in and stir.
5. Let cooked for about 15 minutes.
6. Add tomato juice, corn, and spices. Mix thoroughly.
7. Put chili in a Crockpot and let cook all day or over night at low or simmer on the stove for a few hours. 

Serve with rice, chips, sour cream, cheese, or anything else that you want!