1 t apple cider vinegar
1 gallon water
8 large golden delicious apples
4 med granny smith apples
2-4 T sugar
1/4 t cinnamon
MIX the vinegar and water in large bowl. Peel apples and put into the vinegar water as soon and they are peeled. Cut the apples in half from top to bottom, scoop out the core, and toss back into water. When finished coring, remove apples and cut into 1-2" chunks. Put in slow-cooker with 2 T of the sugar. Cover and cook on high 3 hours, or low 6 hours, until tender.
STIR apples wih spoon, they will form a chunky sauce. Add cinnamon and remaining sugar if desired. Serve warm or chillled. Store in fridge for up to 5 days.
Or can.
Tuesday, July 14, 2009
Sweet Potatoes and Apples
A nice side-dish for those cold winter months! Serve for breakfast, lunch, or dinner!
4 dark-orange sweet potatoes (about 3 lbs.) peeled and cut into 2" chunks
1 c packed brown sugar
1 t salt
1/4 t black pepper
1/2 t cinnamon
2 T butter, cut into small pieces
1 large apple, such and granny smith, peeled, cored, and cut into 1/2" chunks
TOSS potatoes, sugar, salt, pepper and cinnamon in slow-cooker. Dot the top with half the butter. Cover the cooker with folded kitchen towel and top with the lid. Cook for 3-4 hours on high, or 6-8 hours on low, till tender.
While potatoes are cooking heat remaining butter in med. skillet over med. heat. Add apples and saute till lightly browned and tender, about 5 min. Set aside.
When potatoes are tender, add the apples. Drain as much liquid from the cooker as you can into the skillet used for the apples. Cook on med-high heat for 2-3 min. till slightly thickened. Toss with potatoes and apples and serve.
4 dark-orange sweet potatoes (about 3 lbs.) peeled and cut into 2" chunks
1 c packed brown sugar
1 t salt
1/4 t black pepper
1/2 t cinnamon
2 T butter, cut into small pieces
1 large apple, such and granny smith, peeled, cored, and cut into 1/2" chunks
TOSS potatoes, sugar, salt, pepper and cinnamon in slow-cooker. Dot the top with half the butter. Cover the cooker with folded kitchen towel and top with the lid. Cook for 3-4 hours on high, or 6-8 hours on low, till tender.
While potatoes are cooking heat remaining butter in med. skillet over med. heat. Add apples and saute till lightly browned and tender, about 5 min. Set aside.
When potatoes are tender, add the apples. Drain as much liquid from the cooker as you can into the skillet used for the apples. Cook on med-high heat for 2-3 min. till slightly thickened. Toss with potatoes and apples and serve.
Barbecued Baked Beans
Serve with cornbread and call it a meal!
1 pound (2 cups) dried beans; white, pinto, or mixed
1/2 pound smoked turkey ham (or bacon) chopped into bite-size pieces
2 t. vegetable oil
1 medium onion, diced
1/2 red bell pepper, seeded, ribbed, and diced
4 Cups chicken broth
1 cup bottled barbeque sauce, divided
1/2 t spicy chili powder
PUT the beans in a bowl, cover with @ least 3 inches of water, and soak overnight. Or put the beans in a saucepan, cover with 3 " water and bring to a boil. Cook for 3 minutes, remove from heat, and let soak 1 hour. Drain.
PLACE the smoked meat in a large slow-cooker and pour the beans on top.
HEAT the oil in large skillet over med-high heat. Add onion and pepper and saute till barely tender, about 3 min. Add broth and bring to a boil. Remove from heat and stir in 1/2 cup of the barbeque sauce and chili powder; pour and scrape into the slow-cooker, and mix to coat the beans. Cover the cooker and cook on low for 10-12 hours, until the beans are tender and the sauce is slightly thickened.
ADD remaining sauce and stir.
1 pound (2 cups) dried beans; white, pinto, or mixed
1/2 pound smoked turkey ham (or bacon) chopped into bite-size pieces
2 t. vegetable oil
1 medium onion, diced
1/2 red bell pepper, seeded, ribbed, and diced
4 Cups chicken broth
1 cup bottled barbeque sauce, divided
1/2 t spicy chili powder
PUT the beans in a bowl, cover with @ least 3 inches of water, and soak overnight. Or put the beans in a saucepan, cover with 3 " water and bring to a boil. Cook for 3 minutes, remove from heat, and let soak 1 hour. Drain.
PLACE the smoked meat in a large slow-cooker and pour the beans on top.
HEAT the oil in large skillet over med-high heat. Add onion and pepper and saute till barely tender, about 3 min. Add broth and bring to a boil. Remove from heat and stir in 1/2 cup of the barbeque sauce and chili powder; pour and scrape into the slow-cooker, and mix to coat the beans. Cover the cooker and cook on low for 10-12 hours, until the beans are tender and the sauce is slightly thickened.
ADD remaining sauce and stir.
Potatoes Parmesan
3 T olive oil
2 lbs potatoes, scrubbed and cut into 6-8 wedges each.
2 med. onion, halved and cut into thin slices
3 cloves garlic, minced
1 t. chopped rosemary
1 t salt
1/4 t pepper
1 T flour
1 1/4 c chicken or vegetable broth
1/4 c grated parmesan cheese
HEAT oil in large skillet over med-high heat. Brown the cut sides of to wedges in the hot oil in batches, about 2 min. per side; do not crowd the pan. Transfer the potatoes to a 5-6 quart slow cooker after browning.
ADD the onion to the oil in the skillet and cook over medium heat until tender, about 3 min. Add garlic, rosemary, salt, pepper, and flour, and stir till onion is evenly coated. Add broth and simmer until thickens slightly; pour over potatoes. Cover with folded kitchen towel and top with the lid. Cook 3-4 hours on high, or 6-8 hours on low, until tender. Remove the towel, scatter cheese on top, cover, and cook 3 min. or till cheese melts.
2 lbs potatoes, scrubbed and cut into 6-8 wedges each.
2 med. onion, halved and cut into thin slices
3 cloves garlic, minced
1 t. chopped rosemary
1 t salt
1/4 t pepper
1 T flour
1 1/4 c chicken or vegetable broth
1/4 c grated parmesan cheese
HEAT oil in large skillet over med-high heat. Brown the cut sides of to wedges in the hot oil in batches, about 2 min. per side; do not crowd the pan. Transfer the potatoes to a 5-6 quart slow cooker after browning.
ADD the onion to the oil in the skillet and cook over medium heat until tender, about 3 min. Add garlic, rosemary, salt, pepper, and flour, and stir till onion is evenly coated. Add broth and simmer until thickens slightly; pour over potatoes. Cover with folded kitchen towel and top with the lid. Cook 3-4 hours on high, or 6-8 hours on low, until tender. Remove the towel, scatter cheese on top, cover, and cook 3 min. or till cheese melts.
Thursday, July 9, 2009
Chinese Chicken Legs
1 pkg. chicken legs (2-3 lbs)
1/2 c barbeque sauce
1/4 soy sauce
3 green onions, thinly sliced
pinch red pepper flakes
1/4 t ginger (fresh if available)
2 garlic cloves, chopped
Place chicken in crockpot.
Combing the rest, add over the top. Cook on high 4-5 hours, low 6-8.
Serve with fried rice, and stir-fried veggies.
1/2 c barbeque sauce
1/4 soy sauce
3 green onions, thinly sliced
pinch red pepper flakes
1/4 t ginger (fresh if available)
2 garlic cloves, chopped
Place chicken in crockpot.
Combing the rest, add over the top. Cook on high 4-5 hours, low 6-8.
Serve with fried rice, and stir-fried veggies.
Crock-pot roasted chicken
1 whole chicken, giblets, etc. removed (defrosted)
1 chicken bouillon cube
1 cup water
2 garlic cloves, chopped
2 celery ribs
1 onion, quartered
salt and pepper
olive oil
Start by chopping celery roughly, place in bottom of pot with onion.
Place bouillon in. Pour in water.
Rub chicken generously all over with garlic, olive oil, salt and pepper (even inside)
Place chicken in, breast side down (so juice flows into it) or for nicer presentation upright.
Let cook on high 6 hours or low 8-10 hours.
Serve with green salad, baked potatoe, or roasted veggies.
Use leftovers for enchiladas or chicken nachos, and then again for chicken noodle soup with home-made noodles. (or freeze broth for later use)
For chicken noodle soup, place chicken carcass in crockpot and cover with water. simmer with carrots, celery, bouillon, onion, garlic, sage, thyme, salt and pepper. Cook on low all day, remove bones and strain. Simmer with new veggies till tender. Bring to boil and add home-made egg noodles and cook till done. Serve with fresh bread or rolls.
1 chicken bouillon cube
1 cup water
2 garlic cloves, chopped
2 celery ribs
1 onion, quartered
salt and pepper
olive oil
Start by chopping celery roughly, place in bottom of pot with onion.
Place bouillon in. Pour in water.
Rub chicken generously all over with garlic, olive oil, salt and pepper (even inside)
Place chicken in, breast side down (so juice flows into it) or for nicer presentation upright.
Let cook on high 6 hours or low 8-10 hours.
Serve with green salad, baked potatoe, or roasted veggies.
Use leftovers for enchiladas or chicken nachos, and then again for chicken noodle soup with home-made noodles. (or freeze broth for later use)
For chicken noodle soup, place chicken carcass in crockpot and cover with water. simmer with carrots, celery, bouillon, onion, garlic, sage, thyme, salt and pepper. Cook on low all day, remove bones and strain. Simmer with new veggies till tender. Bring to boil and add home-made egg noodles and cook till done. Serve with fresh bread or rolls.
Sausage and Tomato Ragu with pasta
(substitute sausage with beef, turkey sausage?)
2 T olive oil
2 lbs. mild italian sausage, cut into 2-inch lengths
2 med. onions, diced
2 celery ribs, sliced
2 large carrots, diced
4 cloves garlic, finely chopped
1 T rosemary leaves
pinch of ground allspice
1 t salt
1/2 t black pepper
1/4 c flour
1 cup dry red wine (beef broth)
2 cups beef broth
1 can (28 oz) crushed tomatoes
1 can (15 oz.) tomatoe sauce
1 pound short pasta, penne, ziti, or rigatoni
HEAT oil in deep skillet over med-high heat. Brown sausage on all sides, about 2 minutes per side, then transfer to crock-pot.
ADD vegetables to oil and saute till lightly browned, 4 minutes. Add spices and cook 30 seconds. Add flour and stir till incorporated. Add the wine and bring to a boil. Add broth, tomoatoes and sauce and stir. Heat to simmering and pour over sausage. Cover and cook 4-5 hours high, 8-10 hours low.
Serve over pasta.
2 T olive oil
2 lbs. mild italian sausage, cut into 2-inch lengths
2 med. onions, diced
2 celery ribs, sliced
2 large carrots, diced
4 cloves garlic, finely chopped
1 T rosemary leaves
pinch of ground allspice
1 t salt
1/2 t black pepper
1/4 c flour
1 cup dry red wine (beef broth)
2 cups beef broth
1 can (28 oz) crushed tomatoes
1 can (15 oz.) tomatoe sauce
1 pound short pasta, penne, ziti, or rigatoni
HEAT oil in deep skillet over med-high heat. Brown sausage on all sides, about 2 minutes per side, then transfer to crock-pot.
ADD vegetables to oil and saute till lightly browned, 4 minutes. Add spices and cook 30 seconds. Add flour and stir till incorporated. Add the wine and bring to a boil. Add broth, tomoatoes and sauce and stir. Heat to simmering and pour over sausage. Cover and cook 4-5 hours high, 8-10 hours low.
Serve over pasta.
Subscribe to:
Posts (Atom)