Slow Cooker Soda BBQ Pulled Pork

My family loves pulled pork.  I wish they didn't, but they do.  And frankly it requires minimal meat touching on my part, especially when I can throw it in a slow cooker and pour soda on top of it and call it a day.   Because literally, that's all there is to this recipe.  You can season your pork with whatever you want - I think I used Montreal Chicken Seasoning, for lack of better pork knowledge.  Then you put it in the Crockpot, and pour a can of soda on top.  The original blogger recommended Dr. Pepper, but said she had used both Coke and Pepsi and was looking forward to trying out cherry Coke.  Very intriguing, if you ask me.  And that's all you do!  Then you wait.  You can't beat this recipe for easiness.

Of course, I didn't try these sandwiches, but I did try to go above and beyond by making my favorite barbecue sauce.  In fact, while we are on the topic of sauce, I made a huge (x 10) batch of this stuff and gave mason jars of it to my family.  I made one for Nick, too, knowing his love for sauces (he's got another special sauce on the way too; just wait for that recipe!).  It was a quick and easy DIY gift that I hope people enjoy.  I didn't want to give cookies or candy and be like everyone else.  This vegetarian prides herself on excellent barbecue sauce - and pulled pork, of course.  You don't have to make your own sauce, obviously, but since this recipe is so hands-off, you can't deny that you have the time to do it.  30 minutes, tops.

These sandwiches were a big hit.  Even Nick, my connoisseur of pulled pork, said it was delicious, and most of the boys ate two sandwiches.  The leftovers were sent home with them (except for a small amount that was given to Daisy with pills mixed in... see my country style ribs post for more information on that!).  It will probably appear in my kitchen again for my carnivores.

Guess what today is?  Yes, New Year's Eve, but also my third blogiversary!  Can you believe it?  So much has changed in 3 years, much of it coming in the last six months.  I'm still cooking and baking up a storm, but in my own kitchen for a usually much smaller number of people.  This year, I have been trying to cook more meat for my husband per his request, and as I said, I do kind of pride myself on being a vegetarian who can whip up a mean pulled pork sandwich.  Happy New Year, everyone!

Recipe:

slow cooker soda BBQ pulled pork
from Moms Need To Know

Ingredients:
3 - 4 pound pork loin roast, trimmed of all visible fat
a good pork rub or your favorite seasonings
12-ounce can soda
barbecue sauce

Instructions:

1) Season pork with rub on all sides.  Make sure to really massage the rub into the meat.  Place pork in slow cooker and pour in soda.

2) Cook on low 10 - 12 hours or on high 7 - 8 hours.

3) Remove pork and drain most of the liquid from the Crockpot.  Return the pork to the Crockpot and, using 2 forks, shred the meat.

4) Add barbecue sauce to taste.  Stir well and cook on low for a few minutes until the sauce is heated through.  Serve on buns with cole slaw.

pre-shredding!

Beetnut Tart

This tart is a conglomeration of some of my favorite things.  There is puff pastry, first of all.  Enough said there.  Then there is butternut squash.  And beets.  And feta.  And that's not even all!

Okay, gotta slow down and explain myself here.  This is a tart, with a puff pastry crust, and then it's layered with some absolutely wonderful toppings.  First is a layer of ricotta cheese, followed by an artfully-arranged layer of overlapping spinach leaves.  The recipe said to leave no ricotta exposed, and I took that very seriously.  I felt like an artist.

On top of that is some gorgeous roasted butternut squash and beets.  Chopped walnuts and feta round out the last layer, and you roll up the sides to make a sort of vegetarian galette of wonders.  Can you imagine the amazingness of this tart!?  It's sweet from the squash but super salty from the feta, and creamy and crunchy and just wonderful.  The recipe recommends serving a balsamic maple cinnamon dressing over the top, but I find that so unnecessary, I refuse to post it.  If you feel the need to dress this tart, visit the source :)  Just trust me - it's amazing on its own.

Recipe:

beetnut tart
from the Mountain Kitchen
serves 2 - 4

Ingredients:
3 cups (1 medium sized) butternut squash
3 cups (3 medium sized) beets
2 - 4 tablespoons extra-virgin olive oil
salt and pepper to taste
1 14-ounce sheet puff pastry, defrosted
1/2 cup ricotta
10 - 15 spinach leaves
1/4 cup walnuts, roughly chopped
1/2 cup feta cheese
egg wash- 1 egg and 2 tablespoons of water, slightly beaten

Instructions:

1) Preheat oven to 400 degrees.  Cut off ends of squash and discard.  Peel and cut in half lengthwise.  Using a spoon, remove the seeds.  Cut the squash into 1/2" - 1/4" cubes, as uniform as possible, and place them on a baking sheet.

2) Cut off the ends of the beets and peel with a veggie peeler.  Cut into 1/2" - 1/4" pieces, about the same size as the squash.  Add to the baking sheet and pour olive oil over both squash and beets.  Toss and spread out in a single layer.

3) Place the pan in the oven for 10 minutes.  After 10 minutes, turn the beets and squash with a spatula to be sure it browns evenly, and bake for 10 more minutes.  The beets and squash should be fork tender, but not mushy.

4) Roll out the puff pastry dough on a lightly floured surface to about 10 x 16 inches.  As long as it fits on your pan, the size is not important.  Using a knife, gently score a 1 inch border around the edge of the dough.

5) Spread ricotta evenly on pastry using the back of a spoon, leaving the 1-inch border around the edge.

6) Make sure the spinach leaves are dry.  Blot with paper towels if needed, then place individual leaves of spinach onto the ricotta, until there is no ricotta cheese exposed.

7) Add the beets and squash on top of the spinach.  Next, add the feta and walnuts.  Fold the 1 inch edge of pastry dough up over the edges of the beet and squash mixture.  Brush the dough with egg wash.

8) Bake at 400 degrees for 20 - 30 minutes, until the crust of the pastry is golden brown.

BBQ Country Style Ribs

I went back and forth on whether or not to share this recipe, and I finally decided to give it a try.  The reason I was so on the fence?  Well... no human has ever tried it, so I have no quotes or opinions to share with you.  I made these ribs, three different times.... for Daisy.  It's a long story, but suffice it to say that this basset hound went through a period a couple months ago where she needed to take 7 pills a day and every single one was a struggle.  I tried everything: peanut butter, cream cheese, bread, bacon (!), Pill Pockets, wet dog food (including my own... didn't share that recipe because Miss Picky Eater wasn't a fan).... everything was sniffed and then scoffed at.

Then my mom found out that meatballs seemed to work pretty well.  Because of how much I hate making meatballs, I was determined to try something else.  We decided it has to be meat, and there has to be a strong-flavored sauce to mask the taste of the pills.  And thus I came upon this recipe.  With country style ribs being fairly inexpensive, I thought I could afford to do it, and if it avoided a physical confrontation every morning and night, it was worth it.

Now, because this was for a dog after all, I didn't follow the recipe exactly.  Daisy did not have the luxury of her ribs being seasoned with garlic and lemon slices.  But she has built up a real appreciation for barbecue sauce!  I didn't use a whole bottle for hers though, and I don't really think you would need to either.  That's a lot of sauce.

These ribs are baked twice, at a relatively low heat (250 degrees).  They are baked for two hours at first, then sauced up and baked again for one hour (most of the time this recipe entails is just wait time).  When they come out of the oven, even I can tell they are tender (perfect consistency for hiding pills).  And they reheat well- just ask Daisy.

You're probably wishing you were my dog right about now.  Sorry, her job is taken.  But if you try this recipe out, let me know what humans think about it! :)

Daisy now takes 2 pills a day and is doing much better; she has been far less argumentative about it too.  She doesn't require ribs every morning and night, thank god.  But if and when your dog becomes a pill fighter, go buy some country style ribs and barbecue sauce.

Recipe:

BBQ country style ribs
from All Recipes
makes 5 servings

Ingredients:
10 country style pork ribs
2 teaspoons minced garlic
1 lemon, thinly sliced
1 18-ounce bottle barbecue sauce

Instructions:

1) Preheat oven to 250 degrees.  In a shallow baking pan or roaster, place ribs in a single layer.  Salt if desired.  Spread the garlic on the ribs, then place the lemon slices on top.

2) Bake for 2 hours; the ribs should be tender at this point.  Drain any grease and liquid.  Pour BBQ sauce over the ribs.  Return to the oven and bake for one more hour.

Lemon Garlic Orzo Soup

Is it just me, or does it seem like everyone is sick?  I don't know if it was the stress leading up the holidays, or ebola, or what, but there are a lot of sick people out there.  I've been coughing for nearly 2 weeks now.  Mark's mother is sick and missed the Christmas Eve party.  My friend Courtney's mom had a cold.  I have seen at least 4 Facebook statuses about people's bodies "needing a break."  So here's the break/ cure/ most delicious chicken-less version of chicken soup for sick people: lemon garlic orzo soup.

Mark got the stomach bug about a month or so back.  It wasn't pretty, and he missed his cousin's wedding over it.  Once he was ready to eat again, I wanted to make him some chicken noodle soup - obviously, sans chicken.  His dad always adds lemon to chicken soup - I think it's a middle eastern thing, and it's a great idea.  It brightens everything up and makes the broth really pop.  It promises to make the most flavorful chicken soup that you ever had.

So, you have this hot, bright, lemony broth full of both lemon juice and zest, and in it you also have onion, garlic, carrot, and orzo.  I used whole grain orzo since I had some left over.  I also added in some celery, about 2 stalks, just because I had it and thought Mark could use some more veggies. The dried basil adds even more flavor to the broth.

Are you one of the sickies this week?  Or maybe you just need to detox from all the delicious holiday sweets you've eaten.  Either way, this is probably something you need to add to your menu this week.

Recipe:

lemon garlic orzo soup
from Petit Foodie
serves 2

Ingredients:
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 carrot, roughly grated
6 cups chicken broth
1/2 cup orzo
1/2 lemon, zest and juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil

Instructions:

1) In a large pot, heat olive oil.  Add in garlic and onion.  Sauté until translucent.

2) Add in carrot.  Saute for just a few minutes.

3) Pour in chicken broth.  Season with salt and pepper.

4) Add orzo.  Cook until tender with a slight bite.

5) Squeeze in juice of half a lemon and add zest.  Season with salt, pepper and basil.  Let simmer and adjust seasonings if needed.

Vegetarian Chili Mac

Chili is awesome.  So is macaroni and cheese.  So what genius thought up the idea to combine them into chili mac!?!?!  I don't know who did it.  But Kitchen Treaty posted a recipe for it on the Oh My Veggies blog, and I tried it, and I am now a believer.

Let's talk about the chili first.  It is the chilliest chili you will ever have.  I think it's because there are a whopping 2 tablespoons of chili powder in there.  And a tablespoon of cumin.  If you're looking for a bland chili, this is not the one for you.  This one packs a punch.  Plus, you know.  It's vegetarian.  There are some lovely kidney beans in there for protein, don't worry.

And then there's the mac and cheese part: pasta with lots of cheddar cheese melted over the top of the dish.  Mixed in with the chili.  I know, it's crazy, but it's good crazy.

happy hubby

This was a delicious, filling, comforting dish.  It also reheated really well and made for great lunches for Mark and me the week after I made it.  This is definitely a make-again meal.  

I hope you had a wonderful Christmas full of lots of great food.  Plenty more recipes are on their way to you as we close in on my third blogiversary!

helping himself to thirds

Recipe:

vegetarian chili mac

from Oh My Veggies

serves 6

Ingredients:

8 ounces elbow macaroni noodles

2 tablespoons olive oil

1 cup diced onion (about 1/2 medium onion)

1 cup diced green paper (about 1 medium pepper)

2 teaspoons minced garlic (about 2 small cloves)

2 tablespoons chili powder

1 tablespoon cumin

1 1/2 teaspoons salt

1 28-ounce can crushed tomatoes in tomato puree

2 15-ounce cans kidney beans, drained and rinsed

1 cup shredded sharp cheddar cheese

sliced scallions and sour cream for topping, if desired

Instructions:

1)  Bring a large pot of water to a boil and cook the macaroni al dente according to package instructions.  Drain and set aside.

2) In a 3-quart or larger skillet or saucepan, warm the olive oil over medium heat.  Add the onion and green pepper, and cook, stirring occasionally, until softened, about 5 minutes.  Add the garlic, chili powder, cumin, and salt, and stir gently to mix.  Bring to a boil, and then reduce hear to medium-low. Cover and simmer for 15 minutes.

3) Add the macaroni to the chili and stir gently to mix.  Sprinkle cheese on top and cover with lid to melt the cheese.

4) Top individual servings with sliced scallions and a dollop of sour cream, if desired.

Lemon Chicken

I'm sure you have been on the edge of your seat wondering how my first big meal for the in-laws went.  I shared in my last post that I had, after much stress and frantic texting with my sister-in-law, decided to make a salad and roasted fall vegetables, along with chicken.  I was trying to avoid chicken at all costs.  There is just something about raw chicken that, as a vegetarian, I just cannot handle.  You may have noticed that I have posted numerous meat recipes since Mark and I got married, but I very rarely attempt to do anything with chicken.  However, I realized that for this night, I wasn't going to be able to avoid it.  With all the dietary restrictions my in-laws were bringing to the table, lemon chicken was added to the menu.

Let me explain the choice.  First of all, it came from Annie's Eats, who I can always trust.  Second, it called for chicken thighs or drumsticks.  I liked that, because it meant no cutting - that's the worst part.  Third, I liked the idea of cooking chicken with the flavors of lemon and fresh herbs, so I braced myself and drove to the grocery store and bought a package of drumsticks and thighs and tried not to notice that it said "fresh young chicken."  TMI - I don't want to know their ages.

Okay let's talk chicken.  I decided - after conferring with meat-eating friends - to marinate the chicken the night before to make the next day easier.  It sits in a marinade of lemon zest and juice, garlic, thyme, rosemary, salt and pepper - even a vegetarian can appreciate that mix of flavors.  Then on roasting day, I brushed the chicken with melted butter and roasted it in the oven, adding the marinade halfway through baking.  As far as a meat dish goes, this was pretty easy, so my fingers were crossed!

The final result?  My whole meal was a hit!  I was so happy to see my newest family at my dining room table, happily eating my salad, roasted veggies, lemon chicken, and bread that Andrea brought from Rose32.  It was a great dinner.  Mark's dad, who is a great cook, even asked for the recipe, which I knew was a big deal.  I will definitely be making this again for the carnivores I know and love.

I am very happy that I sucked it up and made chicken for a chicken-loving group of people.  I happily ate side dishes and lots of bread.  After all, what is more important these days than making the ones you love happy?  Merry Christmas, everyone.  This has been both the best and hardest year in many different ways, but I am glad you were a part of it.

Recipe:

lemon chicken
from Annie's Eats
serves 6 - 8

Ingredients:
2 tablespoons lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 teaspoons fresh thyme leaves
1 teaspoon fresh rosemary leaves, finely minced
1 teaspoon salt
1 teaspoon black pepper
2 - 3 tablespoons melted butter
2 - 4 pound of bone-in, skin-on chicken thighs and/or drumsticks
thinly sliced lemons for garnish

Instructions:

1) Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag.  Seal the bag and shake well to blend.  Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more.  Refrigerate and let marinate for 2 hours.

2) Preheat the oven to 425 degrees.  Remove the chicken pieces from the marinate and transfer to a baking dish, skin-up, reserving the leftover marinade.  Brush the top of each piece of chicken with melted butter.

3) Bake for 50 - 55 minutes, until the skins are crispy and well-browned.  Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish.  Once fully cooked, cover loosely with foil and let rest 10 minutes before serving.  Transfer to a serving platter, garnish with lemon slices, and serve.

Roasted Fall Vegetables

I am sure that every new bride has the same nauseating anxiety the first time she has the in-laws over for dinner in her new home.  You have to make something everyone will like, that will be impressive but not flashy, and doable on a work night without having to spend the entire evening in the kitchen.  I like cooking challenges; I was prepared.  But here's the background: I once tried to have the Ajemians over this summer when I made roasted vegetable burritos, and the first thing they said when they walked in the door was, "is that broccoli and cauliflower I smell?  We hate that."  Oh dear.  So that added a little bit to my nerves this night, when I was having them plus Kaz and Andrea over.

Besides knowing my parents-in-law's distaste for broccoli and cauliflower, there was more to consider.  I, of course, am a vegetarian, but I was already pretty sure that I was going to have to suck it up and be brave because I wasn't about to serve them lentils.  Then there's Andrea, who is semi-vegetarian in that she doesn't eat red meat (which includes pork).  Then there's Kaz, who has celiac disease and can have no gluten.  And my mother-in-law is a meat-and-potatoes kind of girl; she is kind of like my mom in that she doesn't like things overly spiced or too flavorful.  Take all those dietary restrictions into consideration and tell me you aren't feeling pangs of sympathetic anxiety!

Hours of stressing and texting Andrea ensued, and I finally settled on my menu: chicken (more on that in the next post), salad, and these roasted vegetables.  I know you cannot go wrong with roasting vegetables - as long as they aren't broccoli and cauliflower - and these ones were no exception.  I am sure that most people don't feel the need to use a recipe to simply roast veggies, but I needed to make sure every detail was perfect that night!  And this is perfection: carrots, brussel sprouts, red new potatoes, and sweet potatoes roasted together with salt and pepper, and dried oregano, thyme and basil.  That's it.  It's so simple but so amazing.  I love how the vegetables get sweeter and more complex-tasting, and the herbs freshen them up.  The colors of this dish are gorgeous as well.  It's just so simple; they bake for just under an hour while you can work on the main dish.

I will make you wait until tomorrow to hear how the entire meal went, but I can tell you these vegetables were a hit :)  I have since made them one other time for my pre-Thanksgiving celebration with my family - more on that coming up too!  So many recipes to share... and luckily, so many days off in which to do so.  2 days till Christmas vacation!

Recipe:

roasted fall vegetables
from Love Grows Wild

Ingredients:
1/3 cup olive oil
4 medium carrots, cut into 1-inch thick pieces
1 1/2 medium brussel sprouts, halved
4 cups red new potatoes, cut into 1 1/2-inch thick pieces
1 cup sweet potatoes, cut into 1 1/2-inch thick pieces
2 teaspoons black pepper
1 teaspoon sea salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil

Instructions:

1) Preheat oven to 400 degrees.

2) Divide chopped vegetables onto 2 baking sheets and drizzle with olive oil.

3) Sprinkle vegetables with salt, pepper and dried herbs and toss gently to coat.

4) Spread vegetables into an even layer on baking sheets and bake for 45 - 50 minutes, flipping halfway through cooking time.

Pizza Buns

I have made pecan rolls many, many times now.  They're glorious.  Sweet, sticky and delectable, these sweet buns have made their way into birthday parties, Thanksgiving, and random days.  But you know me: I am not a big fan of sweets, so imagine my excitement when I saw this recipe for savory buns!  Pizza buns!!!!  Pizza buns, people.

They are basically pizza rolled up into a beautiful little roll, and you can customize them however you want.  I added just cheese to mine, but put some chopped up pepperoni into Mark's.  Maybe next time I could add some vegetables too.  The options are endless.

I did make my own pizza dough and sauce, because, why not?  Then I rolled the dough out thin, added sauce and desired toppings, and rolled it back up.  I used my excellent secret cutting technique: a piece of string wrapped around the log of dough, bringing both ends together to squeeze out a perfectly round roll.  Then bake, and voila: pizza buns.  These were absolutely wonderful right out of the oven (and dunked in the leftover sauce!), but I popped them into Mark's and my lunch bags for the next week and they were great at room temperature as well.  These are definitely make-agains.  Are you looking for a cute appetizer a for Christmas party?  Add some fresh basil and you have a red and green snack that will be loved by kids and adults alike.

With that said, I have an ugly sweater party tonight and my cookie swap tomorrow.  Lots of recipes to come... not the best time to be hit with a bad cold!  Off to finish my snack and take some medicine to get me through :)

Recipe:

pizza buns
from Fresh Mama
makes 16 - 20 buns

Ingredients:
for dough:
2 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon instant yeast
1 tablespoon sugar
2 teaspoons salt
1 tablespoon olive oil
1 cup warm water
for sauce:
1 14-ounce can tomato sauce
1 clove garlic, crushed
1 teaspoon Italian seasoning
salt and pepper to taste
toppings:
1 1/2 cups shredded cheddar or mozzarella cheese
1/2 cup pepperoni or sausage, chopped
olive oil spray

Instructions:

1) Place warm water, yeast, sugar, salt and olive oil in the bowl of a stand mixer with hook attachment.  Slowly add flour mixture and mix on low speed until well combined.  If too dry, add additional warm water one tablespoon at a time until dough forms one big ball.  Then increase the speed to medium and stir an additional 5 minutes until dough is well-formed and stretchy.

2) Place dough in large bowl and cover with damp kitchen towel.   Place in warm spot for 30 - 45 minutes until dough is doubled in size.

3) While dough is rising, heat tomato sauce in small saucepan, with garlic and Italian seasoning.  Simmer about 5 minutes, and season with salt and pepper to taste.  Remove from heat and allow to cool.

4) Once dough has doubled in size, punch down the top, place on counter, and knead a few times until it forms a smooth ball.  Allow to rest an additional 10 minutes to make it nice and stretchy when you are ready to roll it out.  Preheat oven to 375 degrees.

5) Sprinkle a clean and dry countertop with flour, place your dough ball on the flour, and flatten it with your palms.  Roll out dough with a floured rolling pin into a rectangle approximately 12x16".

6) Spread 2/3 cup pizza sauce on the dough, all the way to the edges.  Sprinkle with cheese and pepperoni or sausage.

7) Start rolling lengthwise until a log is formed.  Spray a 9x13" baking pan with olive oil.  Use a sharp knife or length of string to slice the log into circles, slightly less than half an inch thick.  Place circles in baking pan, leaving a 1/2 inch gap between buns.  Place in oven and bake 25 - 30 minutes until browned and cooked through.

Banana Bread Overnight Oats

If you have been on Pinterest in the past two years, you have heard of overnight oats.  I have seen tons of pins about them, and even pinned quite a few of them myself.  But to be totally honest, I was a little skeptical.  Oats that don't get cooked?  Oatmeal that is eaten cold?  Gross.  Then again, millions of people were pinning the recipe.  It couldn't be all bad.  I finally got the guts to try out a few recipes last month.

Here's the basic idea of overnight oats: you mix up oats with the milk of your choice (I use vanilla almond milk) and usually some Greek yogurt too.  My favorite recipe also calls for chia seeds to thicken it up a bit.  Then unless you want flavorless oatmeal, you add some sort of flavoring.  I've tried bananas, blueberries, almond, and apples, among other flavors.  That's it: you're done.  Put the container in the fridge, and by morning, your overnight oats have turned into breakfast.

I like to consider it more of a breakfast pudding; especially with the chia seeds, it has more a pudding consistency than oatmeal; plus it makes it totally acceptable to be eating it cold.  I was grossed out at the thought of cold oatmeal, but it's really so good.  It's also fine at room temperature, which was good because I can throw a container of it in my lunchbox and eat it at work before lunch without needing to heat it up.  In fact, I've never actually heated it, but I am sure that's good too.

Let's talk about this recipe in particular.  It really does have all the food flavors of a banana bread: bananas, cinnamon, maple syrup, even a hint of nuts from the milk.  Sooooo delicious.  I have never even added the pecans in the morning (mostly because I forget), but I imagine they would be a very welcome addition.  Besides tasting great, it's quite filling, with all the protein you get from the yogurt, the chia seeds, the oats, the almond milk.... you get it.  And how easy is it!?  Mix everything together and put it in the fridge.  Basically the easiest breakfast you can imagine.

So, yes, I am a believer of overnight oats.  I've made it many times in the past few weeks, and after many recipe trials, I can honestly say that there is really only one that is good enough to share with you.  The flavor, texture, and consistency of the banana bread overnight oats were far superior to the other recipes I tried - but if you have a favorite overnight oats recipe, let me know, because this is my new thing!  In the meantime, try this one; you'll be a believer too, I know it!

Recipe:

banana bread overnight oats
from the Wheatless Kitchen

Ingredients:
1/3 cup whole oats (gluten-free if you so choose)
1/4 cup plain yogurt
1/2 cup almond milk
1 tablespoon chia seeds
1/2 teaspoon ground cinnamon
1 banana, halved
1 tablespoon real maple syrup
pecans for topping

Instructions:

1) In a container, combine the oats, yogurt, milk, chia seeds, cinnamon, maple syrup, and half of the banana, mashed.  Stir to combine.

2) Let sit in the refrigerator overnight to thicken.

3) Top with pecans and the other half of the banana.  Serve and enjoy!

Chicken Apple Sausage Couscous

I'm really becoming a master at this cooking meat thing.  I've tried lots of different types of meat in an attempt to feed my husband more than just quinoa and lentils - although, gotta love him, he happily eats those too.  In fact, I think he is really a vegetarian in disguise.  There are some meats he will not eat, like anything that has been ground, or sausage.  Yeah, I found out about the sausage after I had already bought the ingredients for this chicken apple sausage couscous.  Oh well.

Forget about the sausage, since it was in there but neither Mark nor I ate it.  Let's talk about the other flavors.  This is no ordinary couscous.  Thyme, cumin, coriander, and curry powder (not to mention a hefty helping of pepper) spice it up beautifully, and then there are dried cranberries to give it a touch of tart sweetness.  Pine nuts give it a great crunch, and, for sausage-eating carnivores, there's some apple sausage in there for ya.

Mark and I agreed that the couscous itself was delicious, and invited over Kenzie, Nick and my mom to eat with us and help us out with the sausage.  How did they feel about it?  I'll let this picture speak for itself.

If you eat sausage, please make this.  It's tasty and quick and easy and healthy.  You won't be sorry.

Recipe:

chicken apple sausage couscous
from Mel's Kitchen Cafe
serves 4 - 6

Ingredients:
1/3 cup pine nuts
1/2 yellow onion, sliced into half moons
1 tablespoon extra virgin olive oil
12 ounces precooked sweet apple chicken sausages, or other type sausage/kielbasa, cut into 1/4-inch rounds
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon curry powder
1 cup low-sodium chicken broth, divided
1/3 cup dried cranberries
1 cup dry whole wheat couscous

Instructions:

1) Start the couscous cooking according to the package directions.  You can cook it in water, but cooking it in chicken broth gives it a boost in flavor.

2) Meanwhile, in a large non-stick skillet, toast the pine nuts over medium-low to medium heat, tossing frequently, until they are golden.  Remove the pine nuts to a small bowl and return the skills tot medium heat.

3) Heat the olive oil until rippling and hot.  Add the onions and cook, stirring occasionally, until they begin to turn translucent, about 4 minutes.  Add the chicken sausage and brown lightly, about 2 - 3 minutes.  Add 1/3 cup of the chicken broth to the skillet with the salt, pepper, thyme, cumin, coriander and curry powder.  Stir to combine and bring the mixture to a simmer.  Cook until the onion is very tender and most of the liquid has evaporated and/or absorbed.  It should still be slightly wet but not soupy.

4) Add the cranberries and the remaining chicken broth (2/3 cup) to the skilled.  Simmer for 2 - 3 minutes until the cranberries are heated through and softened a bit.  Stir in the cooked couscous and let the entire mixture simmer for 2 - 3 minutes until the liquid is mostly absorbed but the couscous is not dry.  It should still have some tender moisture to it but not be saturated with broth.

5) Stir in the toasted pine nuts and serve immediately.

Honey-Lime Sweet Potato, Black Bean, and Corn Tacos

Can we talk about how much I wish it was summer?  I am literally having trouble feeling my fingers, and my heat is on. My laptop is so cold, it's hard to put it on my lap.  I'm covered in blankets and I am still desperate for July weather.  Argh.

So let's talk about something hot.  How about tacos?  How about tacos with sweet potato, black beans, and corn?!  How about those veggies are tossed with cumin, paprika, coriander, honey, lime and cilantro?  These are flavorful little tacos where I promise you won't miss the meat.

Also, let's discuss corn tortillas.  Remind me again why I don't use them more often?  They get so toasty and golden in the skillet and have much more flavor and texture than flour tortillas.  Plus, most of them are gluten-free.

I will admit to a really weird thing I did with the leftovers: I added the vegetables to scrambled eggs and made myself some breakfast burritos.  I know, honey-lime eggs don't sound good, but I swear they were better than you would think.  The honey-lime thing wasn't overwhelming.  I just loved this filling so much, I wanted to eat it at all meals.  Don't judge me.

Recipe:

honey-lime sweet potato, black bean, and corn tacos
from Cooking Classy

Ingredients:
1 1/2 pounds sweet potatoes, peeled if desired and diced into 1/2-inch cubes
4 tablespoons olive oil, divided
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon coriander
1/8 teaspoon cayenne pepper
salt and freshly ground black pepper
1 small yellow onion, diced (1 cup)
1 clove garlic, minced
1 14.5-ounce can black beans, rinsed and drained
3 tablespoons honey
3 tablespoons fresh lime juice
2 tablespoons fresh cilantro
corn tortillas
toppings such as romain lettuce, purple cabbage, cotija or feta cheese, diced avocados, salsa, etc.

Instructions:

1) Preheat oven to 425 degrees.  Line a baking sheet with foil, then place sweet potatoes on foil.  Drizzle with 3 tablespoons olive oil and toss to evenly coat.  Sprinkle evenly with cumin, paprika, coriander, cayenne pepper, and season lightly with salt and pepper to taste.  Toss evenly to coat.  Bake in preheated oven 15 - 20 minutes until tender, removing from oven and tossing once halfway through baking.

2) Meanwhile, in a large skillet, heat remaining 1 tablespoon olive oil over medium-high heat.  Once hot, add onion and sauté until caramelized, or golden brown on edges and tender, about 5 - 6 minutes.  Add garlic during last 30 seconds of sautéing.

3) Reduce heat to medium-low, add in drained black beans, corn, honey, and lime juice.  Heat until warmed through.  Toss in roasted sweet potatoes and cilantro.  Serve over warm tortillas with desired toppings.

Homemade Hamburger Helper

I'm pretty much the only food blogger I know, but last year, Laura's friend started her own.  Fresh Mama is probably far more legit of a food blogger than I am; she makes up her own recipes and has a Facebook account for it and everything.  And of course, she has some pretty good recipes.  I tried a couple out recently, and here is the first one.

It's probably not surprising that I have never had Hamburger Helper.... first of all, because it has hamburger, but second of all because it comes in a box.  I am really not much of a box eater and I never have been, because my parents weren't.  Besides Ramen noodles and Spaghettios, we have always been real food eaters.  With that said, I know millions of people have loved Hamburger Helper for years.  This is one of Fresh Mama's recipes that Laura tried and she talked me into trying it for myself.

Here's how it works: you make a healthier, weird chemical-free version of the powdered mix.  It makes such a big batch, you will have enough for 5 batches of Hamburger Helper.  Then you mix it up with ground beef, elbow macaroni, and cheddar cheese.  Apparently, that's that!  I couldn't stand to serve my family a meal without any vegetables, so I added peas, corn, and a shredded carrot, but that's up to you.

I wrote directions on the bag to make it even easier!

I made this one night when Nick, Mom and Kenzie were over; Mark was out, so he didn't get to try it.  Nick loved it, as I knew he would; it just seemed like his perfect meal: cheesy, saucy meat and noodles!  Kenzie liked it a lot too.  The two of them were so happy with it, I ended up giving them the bag of seasoning mix so that they can make it next time.  My mom was also a fan, but she thought it was a bit too sweet (there are a tablespoon and 2 teaspoons of sugar in the seasoning mix).  Again, we aren't sure what the real Hamburger Helper is like, but we are guessing that it's a little sweet.  If you aren't a fan of the sweetness, feel free to reduce it or cut it out.

The bottom line is that this recipe can really streamline your dinner preparation.  Once you have the seasoning mix, you just brown the burger; add hot water, milk and seasoning; add the pasta, and cook (and any vegetables if you are so inclined!).  The cheese gets mixed in last.  And voila: dinner is ready.  Not so vegetarian-friendly, but definitely budget- and clock-friendly :)

Recipe:

homemade Hamburger Helper
from Fresh Mama

Ingredients:
for seasoning mix: *will make enough for 5 batches
1/3 cup cornstarch
1/3 cup chili powder
1 tablespoon plus 2 teaspoons garlic powder
1 tablespoon plus 2 teaspoons salt
1 tablespoon plus 2 teaspoons sugar
2 1/2 teaspoons paprika
for meal:
1 pound ground beef
1 cup hot water
2 cups milk
1 1/2 cups elbow or small shell macaroni
3 tablespoons + 1/2 teaspoons seasoning
1 cup shredded cheese

Instructions:

1) First, make a bulk batch of seasoning.  Mix all seasoning ingredients in a small bowl or mason jar and mix thoroughly.  This makes 5 servings of seasoning.

2) Brown ground beef in large skillet.

3) Add hot water, milk, and seasoning.

4) Add macaroni.  Bring to a boil, then cover and simmer on low 10 - 12 minutes until pasta is tender.

5) Once pasta is cooked through, add cheddar cheese and stir well.

Maple Pecan Banana Muffins

Get excited about these muffins.  My mom is, anyway.

These muffins are chock full of amazing things.  Bananas, pecans, and maple syrup, first of all.  They are slightly sweet but not too sweet - they are totally acceptable for breakfast or dessert.  The subtle hint of maple syrup adds some complexity to your everyday banana bread flavor, and the pecans on top give them a great texture.

Second of all, they are actually low fat.    Yes, I mean that.  As in, 142 calories, 4 Weight Watchers Points+, and 5 grams of fat.  How on earth is that humanly possible, you're probably wondering?  Secret ingredients like white whole wheat flour, egg whites, and applesauce.

So, how good are these?  I have made three batches of them so far, most of which my mother has devoured.  She has become obsessed with them and asks me to make them all the time.  I currently have quite a few black bananas, so they might be in her near future.  And they should probably be in yours too.

Recipe:

maple pecan banana muffins
from Skinny Taste
makes 12 servings

Ingredients:
3 medium very ripe bananas
1 1/4 cups white whole wheat flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, softened
1/4 cup maple sugar (or brown sugar)
2 large egg whites
1/4 cup pre maple syrup
2 tablespoons unsweetened apple sauce
1/2 teaspoon vanilla extract
1/3 cup crushed pecans

Instructions:

1) Preheat oven to 325 degrees.  Line a cupcake tin with liners.

2) Mash bananas in a bowl, and set aside.  In a medium bowl, combine flour, baking soda, and salt with a wire whisk.  Set aside.

3) In a large bowl, cream butter and 1/4 cup maple sugar with an electric mixer.  Add egg whites, mashed bananas, maple syrup, apple sauce, and vanilla.  Beat at medium speed until mixed well, scraping down sides of the bowl.

4) Add flour mixture, then blend at a low speed until just combined.  Pour the batter into the prepared muffin tin.  Spread the pecans evenly over the muffins.

5) Bake the muffins on the center rack for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Slow Cooker Barley and Chickpea Risotto

I was about to post another Halloween recipe -one that is most definitely Halloween and couldn't in any way be made to seem Christmas-y - but then Mark and I put up our tree tonight.  And we have the lights off, just sitting in the glow of the tree, and the glow of Elf on TV, of course... so the thought of blogging about spider cookies is just beyond what I can handle. I'm going to skip over it for now.  Hopefully next September I'll remember.  Will you remind me?  Spider cookies.  September.  Thank you.

Forging straight along: you know my new love for my slow cooker, and also my love for risotto.  I've made corn risotto twice since mastering the art of risotto, and each time, the pan has been scraped clean.  It's so delicious, and so much easier than I expected, but it is labor intensive.  You have to stand there stirring nonstop for at least a half hour.  I normally don't mind this, but it's definitely not a weeknight meal.

Another important note: I have probably 3 pounds of pearl barley in my pantry.  I have no idea why.  I am not even sure what recipes I needed it for.  All I know is that I bought it twice, and once it was from Wegman's where you fill your own bag and I got a little overzealous with my bag filling.

So put my love for slow cookers and risotto, and my overabundance of pearl barley, all together, and then imagine my glee upon finding a recipe that combines them all: slow cooker barley and chickpea risotto.  It has some great little surprises in there, too: chickpeas for protein (yes this was a full meal here, and then lunch for many days!), cauliflower, and carrots.  The secret ingredient is lemon juice that gets squeezed over the whole thing when it's done cooking.  It brightens all the flavors (like thyme and garlic) and ties everything together.  I happily ate the leftovers for days - it reheats beautifully.  Make it on a Sunday afternoon, be ready by dinner time (it's ready in 3 hours), and enjoy it for the rest of your hectic week.

Recipe:

slow cooker barley and chickpea risotto
from Foxes Love Lemons

Ingredients:
1 1/2 tablespoons extra virgin olive oil
3 carrots, peeled and chopped
3 garlic cloves, minced
1/2 head cauliflower, cut into small florets
1/2 small yellow onion, minced
4 sprigs fresh thyme
1 1/4 cups pearl barley, rinsed
1 can (15.5-ounces) garbanzo beans/chickpeas, rinsed and drained
2 1/2 cups less-sodium chicken or vegetable broth
1 1/4 cups water
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 1/2 tablespoons fresh lemon juice
1/3 cup Parmesan cheese
3 tablespoons chopped fresh parsley

Instructions:

1) Heat oil in a large saucepan over medium-high heat.  Add carrots, garlic, cauliflower, and onion.  Cook until vegetables begin to soften, about 5 minutes, stirring occasionally.

2) Stir in thyme and barley, cook 2 minutes, stirring frequently.

3) Transfer mixture to slow cooker bowl.  Stir in beans, broth, water, salt, and pepper.  Cook on high 2 to 2 1/2 hours, or until barley is tender and most liquid is absorbed.

4) Remove and discard thyme sprigs; stir in lemon juice.  Serve in warm bowls garnished with cheese and parsley.

Taco Dip

I have not posted in my blog for a week, and my excuse is so pathetic: I could not for the life of me decide whether or not I wanted to share the next two recipes.  I kept going back and forth.  It has nothing to do with how delicious they were, because they were great; this one in particular was so great that I made it twice within a week.  It's because of the untimely-ness of the recipes.  Okay, here's the deal: they are  Halloween recipes.  Halloween. As in, October.  And today it's December and so far from Halloween that it's not funny.  I'm having a Christmas party tonight, for God's sake.

I've learned my lesson; I should have bumped this to the front of my recipe list and shared it at Halloween time, even though my rule is to strictly go in the oder in which I have made things.  Because when my next post is spider cookies, I will crush your Christmas spirit and disgust you with my poor planning.  Sorry.

The good news is, you can actually customize this for any holiday.  In fact I will probably be making it for tonight's Christmas craft party.  Even though the official name of it is graveyard taco dip, it doesn't have to be a graveyard!  You create the graveyard with cookie cutter cut-outs of tortillas; they get baked and crisp up and you can stand them up and make a graveyard (I made ghosts, cats, pumpkins, etcetera).  However for Christmas, you could easily make ornaments, trees, stockings, and so on.  It's really about what cookie cutters you have!  And I luckily got a box of 100 for my shower with cutters for basically every holiday, so let the taco dip reign continue!

Now let's talk about the dip itself, because it is so good.  I made it for a mini Halloween party that I had here, and then again for our work pot luck lunch; I even brought the rest of it in to my grad class and we polished it off that night.  Everyone loves it because there is so much goodness to love.  There's a layer of refried beans,  then a layer with a sour cream and taco seasoning. The third layer is my favorite: it's a super cool, creamy and delicious mixture of mashed avocado, garlic, and Greek yogurt (the original recipe called for mayonnaise and I refuse).  I could eat that layer by itself with a spoon, I swear.  The fourth layer is salsa, and then I added my own fifth layer of shredded cheese.  You can finalize the deal with some chopped scallions to make it look like grass, but if you aren't making a graveyard, it won't matter if you skip them.  This is such an easy dip to put together, but it's just so delicious.  Serve it with tortilla chip and encourage people to eat the homemade tortilla chip decorations too.

Happy Hallowchristmas!


Recipe:

taco dip
from Chickabug

Ingredients:
1 can refried beans
2 cups sour cream
1 package taco seasoning
2 avocados, mashed
2 tablespoons Greek yogurt
1 clove garlic, minced
1 cup salsa
1 1/2 cups shredded cheese
1 bunch scallions, chopped
2 large tortillas for decoration

Instructions:

1) In a small bowl, mix the taco seasoning and sour cream.  In another small bowl, mix the mashed avocados, minced garlic, and mayonnaise.

2) In a small Pyrex dish or plate, layer the beans, sour cream mixture, avocado mixture, salsa, and cheese.  Sprinkle the scallions on top.

3) Chill at least an hour, or until ready to serve.  The dip can be made a day ahead and kept, covered, in the refrigerator.

4) To make the tombstones or other holiday decorations, cut the shapes you want out of tortillas.  Place the cut-out shapes on a parchment paper-lined cookie tray and bake at 350 degrees until the tortillas are nice and brown.  Add the shapes to the dip just before serving.

Spaghetti Pot Pies with Spinach, Ricotta and Optional Ground Beef

I sort of fell in love with baked spaghetti pies this summer when I made the Mediterranean eggplant pasta cake. That is still definitely my favorite spaghetti pie recipe, but when I saw my new obsession blog had a recipe for miniature spaghetti pot pies, I knew I had to try.

The coolest thing about this recipe is that it's from Kitchen Treaty's One Meal, Two Ways section; she gives instructions on how and when to separate the meal into half that stays vegetarian, and half that you add meat to, so you can please vegetarians and carnivores alike with the same meal.  Is that not genius!?  Here's the funny part: Mark requested that I not add the ground beef.  I think he is secretly a vegetarian and just doesn't want to admit it.  His dad called him out on it at Thanksgiving so he made sure to down extra turkey and short ribs, but the man refuses to eat any ground meat or sausage.  He's well on his way to the veggie life and I'm loving it.

Anyway, back to the pies.  These little guys are baked in individual ramekins (make sure you keep track which colors are meatless, if you're adding meat to half!) and they have layers of goodness.  Sauce on the bottom (with or without beef), then a ricotta-spinach mixture, then a slice of provolone, then the spaghetti.  It turns into a crunchy "crust," hence the pot pie name.  It's basically a little ramekin full of Italian glory.  As you can see, they went over pretty well here at the Ajemian house.

Can we please talk about how Thanksgiving break is almost over?!  And then it's almost December!?  And there are 9 inches of snow out there?!  Craziness.

Recipe:

spaghetti pot pies with spinach, ricotta and optional ground beef
from Kitchen Treaty
makes 4 large pot pies or 6 medium

Ingredients:
1/2 pound spaghetti noodles
2 eggs
1/2 cup + 1/4 cup Parmesan cheese, grated
3 cups Italian tomato sauce or marinara sauce
1 cup whole-milk ricotta cheese
1 1/2 cups frozen spinach, thawed and squeezed dry
1 cup mozzarella cheese, shredded
1/8 teaspoon ground nutmeg
4 ounces (4 - 6 ounces) Provolone cheese
1/2 cup Panko bread crumbs
kosher salt and freshly ground pepper
if adding meat to half the pot pies:
1 pound lean ground beef

Instructions:

1) Heat oven to 350 degrees.  Place 4 large (12 ounces) or 6 medium (10 ounces) ramekins on a baking sheet.  Boil spaghetti noodles in a large pot until al dente, according to package directions.  Drain and return to pot.  Set aside to cool.

2) Beat the eggs and add them to the noodles, along with 1/2 cup Parmesan.  Toss until all the spaghetti is covered with the egg and cheese.

3) Brown ground beef and drain any fat.  Add 1 cup of the tomato sauce and stir. Set aside.

4) In a medium bowl, mix together the ricotta cheese, spinach, mozzarella, nutmeg, and a few turns of freshly ground black pepper.

5) In a small bowl, stir together the 1/2 cup bread crumbs and 1/4 Parmesan cheese with a spoon.

6) Divide the ingredients among the prepared ramekins.  Start with the Italian tomato sauce with or without ground beef.  Drop 3 - 4 tablespoonfuls of the ricotta mixture into each ramekin, adding an extra tablespoonful to the vegetarian versions.  Lay one slice of provolone over the top of each, tun divide the spaghetti noodle mixture evenly between each ramekin.  Using clean hands, gather and press the noodles firmly into the ramekin, taking care not to squeeze out any of the contents.  Spoon the breadcrumbs over the top of each pie.

7) Bake for 25 - 30 minutes or until bubbling and the spaghetti topping is golden brown around the edges.  Let cool for 5 - 10 minutes until the ramekins have cooled a bit.  Serve.

Gluten-Free Fudgy Pecan Brownies

Well folks, tomorrow is Thanksgiving!  Have you been cooking and baking up a storm today?  I have.  Literally.  There is a snow storm going on like crazy today.  We had about 7 inches last I checked.  This has meant I am basically home-bound by myself (Mark is working); I did make one attempt to buy a few last-minute ingredients and got stuck in the parking lot for a few minutes, so that wasn't the best idea.  What else is there to do but bake?!  I have made 3 new recipes for tomorrow (stay tuned!), which will be my first Thanksgiving as married woman and also my first without my family.  It's a little weird to think of it.  I am excited to go to my in-laws' Thanksgiving, but I will definitely miss my mom and sisters.  Of course, it meant that I had to spend hours researching recipes to make sure that I would impress everyone with what I brought to dinner :)

What are you bringing to your Thanksgiving?  I am always assigned desserts, and this year is the same.  I made so many lists of possibilities, crossing things out and adding in new recipes and swapping others... and finally I think I have settled on my final 3 (maybe 4... we'll see how I feel tomorrow morning!) sweets.

If you happen to still be panicking about what you're going to bring, and, like many families in this day and age, someone at your dinner is gluten-free, then consider this your gentle push to make these brownies.  I made them a few weeks ago for a dinner at Mark's parents'.  His sister and Kaz were going to be there, and so I knew I wanted to make a gluten-free dessert for Kaz to try.  I searched around the internet for a recipe with no super bizarre ingredients; I didn't feel like running to the store for xantham gum or almond meal.  Voila: the weirdest thing in this recipe is cornstarch.  I had everything I needed in the cabinets, so I got started on them right away.  And I was finished right away too.  These guys are quick and easy to throw together.

I don't know why we haven't seen more gluten-free recipes where flour is replaced by cornstarch.  It's genius.  I need to try this strategy out some more.  Obviously, the end results were awesome, fudgy, chocolatey brownies studded with pecans (which you could always leave out for nut allergies!).  I made Mark taste test them before we left and he was surprised they were gluten-free.  Everyone at the  Ajemians agreed that they were pretty delicious and tasted just regular old wonderful brownies!  Score!

Do yourselves (and your gluten-free relatives) a favor, and try these out for tomorrow.  Dani? Maggie? Kaz? Susie and Andrea by default? I'm talking to you :)

Happy Thanksgiving, everyone.  I am thankful for you.

Recipe:

gluten-free fudge pecan brownies
from Martha Stewart
makes 16 brownies

Ingredients:
6 tablespoons unsalted butter, cut into pieces, plus more for pan
1/3 cup cornstarch, spooned and leveled
1/4 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
12 ounces semisweet chocolate chips
3/4 cup sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup toasted pecans

Instructions:

1) Preheat oven to 350 degrees.  Lightly butter an 8-inch square baking pan and line wit parchment paper, leaving a 2-inch overhang on all sides.  Whisk together cornstarch, cocoa, cinnamon, and salt.

2)  In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.  Stir in sugar and vanilla.  Stir in eggs, one at a time, until combined.

3) Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes.  Stir in pecans.  Pour batter into pan and smooth top.  Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through.  Let cool completely in pan on a wire rack.  Using paper overhang, lift cake out of pan and cut into 16 squares.

Crock Pot Applesauce

Yes, again with the Crockpot, and no, I'm not sorry about it.  Plus this is basically one of the few things that I have made in it that I have actually enjoyed!

Let's talk about this applesauce.  First of all, you don't even have to be an applesauce person to love it.  It's tart and sweet with a hint of lemon and cinnamon.  It makes your house smell glorious.  And the best part?  It's ridiculously simple to make.  The hardest part is peeling and coring the apples.  Oh by the way: apple corers!?  How have I never had one until my wedding shower?  What an amazing little tool.

Oh and how did I leave out the coolest part?  The recipe calls for a mix of 8 apples.  I had a few left from the store, and ended up using some from my very own tree in the backyard.  I was super excited about that.  That apple tree was the source of much discussion all summer: what kind was it?  Crab apple?  Something else?  The size of the apples, along with the sweetness, make me realize now that this is a legit apple tree, and the apples just happen to be heavenly when turned into sauce!

There was nothing so exquisite as eating this applesauce warm, straight out of the slow cooker.  But a very close second was when I packed it up and took it with me to school.  It could be any temperature, really, and I would still be in love with it.  I foresee many batches applesauce in my near future with this recipe in hand.  My mouth is literally watering as I sit here typing.

Recipe:

crock pot applesauce
from SkinnyTaste

Servings: 12 • Size: 1/4 cup • Old Points: 1 pts • Points+: 1 pts
Calories: 65.9 • Fat: 0.2 g • Protein: 0.2 g • Carb: 17.5 g • Fiber: 2.8 g • Sugar: 12
Sodium: 0.6 mg

Ingredients:
8 medium apples (use a combination of types)
1 strip of lemon peel - use a vegetable peeler
1 teaspoon fresh lemon juice
3 inch cinnamon stick
5 tablespoons light brown sugar

Instructions:

1) Peel, core, and slice the apples.  Place them in the slow cooker.

2)  Add the cinnamon stick, lemon peel, lemon juice and brown sugar.  Set crock pot to low and cook for 6 hours.  Stir apples occasionally; they will slowly become a delicious applesauce.

3) Remove cinnamon stick and use an immersion blender to blend until smooth.  If you prefer a chunky sauce, leave sauce intact.  I just used a fork to mash it up a bit more.

Slow Cooker Italian Pot Roast with Sun-Dried Tomatoes and Kalamata Olives

Have I mentioned lately that I love my slow cooker?  Because I do.  It was about a month or so ago that I really discovered this, and lately my slow cooker (which lives in a cabinet with other appliances) has appeared on my counter more often than my food processor, blender, and espresso machine... combined.  I just love that you throw stuff in there and forget about it, and soon your house smells like food and it's time to eat.

Unfortunately for me, recently I am all about making meat in there, which makes everyone very happy but leaves me kind of hungry.  And can I be honest?  Sometimes having my house smell like meat cooking makes me want to vomit.  But hey, I do it because I love my carnivores.  And usually, slow cooking meat involves minimal meat-touching but has very successful results.  Therefore: slow cooker Italian pot roast with sun-dried tomatoes and kalamata olives.

One thing I struggled with for this recipe was the timing.  It needs to cook on low for 9 - 11 hours.  When on earth was I supposed to put it in the slow cooker?!  If I put it in before work, that would work, but the last thing I want to do is brown a roast in a skillet at 7 AM.  I could have done it the night before, I suppose, and put the meat in the fridge overnight to start cooking in the morning, but that would be dirtying a container with raw meat for no reason.  After work wouldn't suffice unless we felt like eating pot roast for breakfast (ew).  I finally decided to do all my prep work for it late one Friday night, and I cooked it overnight to have it ready for lunch the next day.  This meant waking up to a house that smelled like pot roast, which was absolutely repulsive.  You want to smell breakfast foods if anything on a Saturday morning, not beef and onions, but maybe that's just me.

Back to the pot roast.  You have to brown it, as I mentioned, which is not enjoyable, and then put it in the slow cooker along with wine, beef broth, and garlic, and dried spices like oregano, thyme, rosemary and basil.  Then you "nestle" (direct quote from the recipe... I love recipes with fun words like that) sun-dried tomatoes, pearl onions and kalamata olives around the roast, and go hang out for 11 hours.  Now, I am not a huge fan of sun-dried tomatoes, but they become more than bearable in this dish.  I know this because my mother absolutely hates them and I'm not sure she noticed they were in there.  They become super soft and lend some of their tomato flavor to the pot roast so that they aren't so overwhelming on their own.

This was basically a very easy and still impressive lunch, and my family loved it.  It was moist, flavorful with hints of saltiness and sweetness, and very tender.  In fact, it went over far better than the tiny brussels sprouts I had bought at the farmer's market the day before.  I made the mistake of admitting that most of them were full of tiny bugs and it took me an hour to clean the ones I was using.  Probably not the best way to get your family excited to eat their veggies.... oh well.  At least they had their meat.

My tablescape... ignore the tiny sprouts :)

Recipe:

slow cooker Italian pot roast with sun-dried tomatoes and kalamata olives
from Elly Says Opa

Ingredients:
1 beef chuck roast (about 3 pounds)
1 tablespoon olive oil
1/4 cup red wine (optional)
1 cup beef broth
2 tablespoons light brown sugar
2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried crushed rosemary
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, sliced
1/2 cup kalamata olives, pitted and sliced
1 10-ounce bag frozen pearl onions

Instructions:

1) Season the roast liberally with salt and pepper.  Heat the oil in a large skillet over medium-high, and once hot, brown the roast on all sides.  Move to slow cooker.

2) Add the garlic to the skillet and stir until fragrant.  Add in the wine and broth, scraping up the browned bits.  Stir in the sugar, herbs, and salt and pepper to taste.  Pour the mixture over the roast.

3) Nestle the sun-dried tomatoes, olives, and pearl onions around the roast.  Cook on low for 9 - 11 hours.  Skim off the fat and heat on high, uncovered, to thicken slightly if desired.