Sunday, January 29, 2012

Apple Crisp

Sometimes, I just want an easy, tasty dessert! And the last two weekends, when it is cold and snowy, this one is just right!!

4-6 medium size apples, cut into slices any kind good for baking
1/2 stick of butter
3/4 cup flour
1/4 cup brown sugar
1/2 cup white sugar
1/2 tsp salt
1 1/2 tsp cinnamon

Preheat oven to 375 degrees.

Layer the sliced apple into a baking dish. In a bowl, mix the flour, sugar, salt, cinnamon, and half of the butter. Sprinkle the crumble on top. Cut up the rest of the butter and put on top. Bake for about 50 minutes, until topping browns and crisps!

Sunday, January 15, 2012

Ryan's 3 Bean Chili

Ryan makes fabulous chili. And since he has so much love for me, he has developed a vegetarian version! And when it is cold outside, like it is here this weekend in VT, nothing is better!!

Red Kidney Beans
Black Beans
Pinto Beans
1 "2 Alarm Chili Kit" (This has all the spices in pre-packaged amounts, but you could collect the seasonings yourself as follows: red pepper, corn masa flour, cumin, oregano, ground chili pepper, onion, garlic, paprika, and salt)
1 medium white onion
4 cloves garlic
olive oil
16 oz can tomato sauce (8 oz)
1 8oz can-fulls of water
1 8 oz jar salsa
handful of cheddar cheese for chili
sour cream and cheese to top
tortilla chips

Cook onions and garlic in olive oil until translucent. Then add in the beans, seasonings, tomato, salsa, water, and a handful cheese. Cook for 30 minutes and then add in masa flour to thicken. Allow to simmer, garnish with a wedge of lime, sprig of cilantro, sour cream and sprinkle of cheese on top!

Sunday, January 8, 2012

Stuffed Shells

One large container of Ricotta (we use part skim)
2 bags shredded mozzarella cheese
2 eggs
salt and pepper
garlic powder
herbs- oregano, red pepper flakes, marjoram, basil, parsley, or 1 packet italian seasoning
1 package jumbo shells
2 large jars of tomato sauce (See our recipe for some easy sauce!)
spinach (optional)
half cup grated parmesan cheese

Preheat oven to 350.

Boil the shells, drain, and separate. Allow to cool.

Pour 1 bag of shredded mozzarella in a large bowl. Add in the ricotta and parmesan and two eggs, all the herbs, salt, and pepper. Mix well.

Pour a layer of tomato sauce into the baking dish. Stuff the shells and place them in the sauce in the dish. Use the second bag of mozzarella to top the shells, and spoon additional sauce over the top.

Cover trays with tinfoil. Bake for 30 minutes.

A note: this recipe will yield two very large trays of shells, enough to feed a small army. This is great if you are having a party, or, make some and freeze one of the trays for later!!