- ½ teaspoon cornstarch
- 4 teaspoons fresh lemon juice
- 1 ½ pounds Granny Smith apples (about 3 medium), peeled and cut into ½-inch cubes (about 4 cups)
- 1 ½ pounds Golden Delicious apples (about 3 medium), peeled and cut into ½-inch cubes (about 4 cups)
- 2/3cup granulated sugar
- Pinch table salt
- Pinch ground cinnamon
- Pinch ground nutmeg
- ¾ cup dry quick-cooking oats
- ¼ cup packed light brown sugar
- 1 tbsp all-purpose flour
- 3 tbsp light butter, melted (such as Land O Lakes)
- ¼ cup chopped walnuts or pecans
- ½ tsp salt
Oven at 350 degrees, cook for ~55-60 minutes or until it starts to turn brown.
Amazing chili that can be made in the crock pot. Cooks Illustrated suggests making the chili at least a day in advance, up to five days, as the flavor gets better with time. We made some adjustments as we don’t like a very meaty chili and I grew up eating chili with potatoes, so we added them.
- 2 tablespoons vegetable oil or olive oil
- 2 medium onions, chopped fine (about 2 cups)
- 1 red bell pepper, cut into ½-inch cubes
- 6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (optional, makes it spicy)
- ½ teaspoon cayenne pepper (optional, makes it spicy)
- 1 pound 85 percent lean ground beef
- 30 ounces of canned red kidney beans, drained and rinsed
- 28 ounces of canned diced tomatoes, with juice
- 28 ounces of canned tomato puree
- Table salt
- Red potatoes, peeled and diced (about 8 small)
- Heat oil in large heavy-bottomed stock pot over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
- Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
- Add beans, tomatoes, tomato puree, and ½ teaspoon salt; bring to boil.
- Transfer the mixture to a slow cooker. Cook the chili on the high setting for four hours.
- After 2 hours, add the diced potatoes, covering with sauce.
- Serve hot, though the flavor is best if left overnight.
Optional items for garnish: fresh lime wedges, sour cream, green onions.
- 1 large onion , chopped (about 1 ½ cups)
- 2 medium carrots, chopped ½" slices
- 3 cups rinsed and chopped kale
- 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
- 1 can (14 ½ ounces) diced tomatoes, drained
- 1 bay leaf
- 1 teaspoon minced fresh thyme leaves
- 1 cup lentils (7 ounces), rinsed and picked over
- 1 teaspoon table salt
- Ground black pepper
- ½ cup dry white wine
- 4 1/2 cups low-sodium chicken broth
- 1 ½ cups water
- Add olive oil to soup pot over medium high heat. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes.
- Uncover, increase heat to high, add wine, and bring to simmer.
- Add chicken broth, water, tomatoes, bay leaf; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.
- Puree 3 cups soup in blender until smooth, then return to pot.
- Add kale and simmer in soup for about 5 minutes until tender.
You can serve the soup with a spoon of yogurt to make it creamy. Stir the yogurt into your bowl of soup.
3 parts pineapple juice
3 parts cachaça
1 part triple sec
2 dashes Peychaud’s bitter
3 parts fresh clementine juice
3 parts white rum
1 part Triple Sec
2 dashes Angostura Bitters
I love lasagna. I’ve been making lasagna for about 10 years and have my own recipe mixed together from favorite flavors and methods from other lasagna recipes.. This weekend I made the best lasagna to date with some methods from Cooks Illustrated (who can do no wrong, in my eyes!). I really dislike ricotta, hence the cottage cheese usage here.
- Enough lasagna noodles to make 4 layers of lasagna in a brownie sized pan
- 16 oz. low fat cottage cheese
- 2 eggs
- 20 oz. spinach, stemmed and rinsed
- 1 lb. button mushrooms, sliced
- Spaghetti sauce (Prego in a jar is my favorite for lasagna)
- 8 oz. low fat shredded mozzarella cheese
- A few tablespoons of parmesan
For the spinach
- Fill a large bowl with ice water, set aside.
- Bring a pot of water to boil, add 1 tbsp. salt, add spinach and stir until wilted.
- Drain and immediately add spinach to ice water to stop cooking.
- Drain and squeeze spinach in a towel to remove all excess moisture.
- Chop up spinach.
For the mushrooms
- Sautee mushrooms in some garlic and olive oil until browned and no more liquid is released. This is important to not have a soggy lasagna.
For the cheese
- Add cottage cheese and 2 eggs to food processor.
- Process until smooth.
- Mix cheese mixture, spinach and mushrooms in a bowl until combined.
For the lasagna noodles
- If you are using regular lasagna noodles, boil them according to package. If you are using no-boil lasagna noodles, soak them in hot tap water for 5 mins.
- Agitate noodles so they don’t stick together while boiling/soaking.
- Drain and use immediately. If you let them stand, they dry up and stick.
To assemble lasagna
- Spoon a few tbsp of spaghetti sauce on bottom of brownie pan. Shake to evenly coat bottom.
- Add first layer of noodles.
- Evenly cover noodles with some spaghetti sauce.
- Spread 1/3 of cheese mixture over noodles. Sprinkle lightly with a handful of mozzarella.
- Repeat 2-4 2 more times.
- Spread rest of cheese mixture over noodles.
- Cover with remaining layer of noodles.
- Cover noodles with spaghetti sauce, making sure to cover all the edges so noodles don’t dry out.
- Sprinkle with mozzarella until evenly covered. Shake a few tbsp of parmesan over mozzarella.
- Cover tightly with tin foil that has been spray with cooking spray (so the cheese doesn’t stick to it).
- Bake 30 min in 350ºF oven. Remove tin foil and continue baking until cheese is bubbly, 15 min. Let stand 15 min. Serve.
For pie shell:
- 1 uncooked pie shell (frozen pre-made, frozen dough, make it yourself, whatever you want)
For crumble topping:
- ¾ cup all-purpose flour
- ¼ cup packed light brown sugar
- ½ teaspoon cinnamon
- 1/8 teaspoon salt
- 2 tbsp butter, cut into ½-inch pieces
- 1 tbsp margarine, cut into ½-inch pieces
- ½ cup untoasted pecans or walnuts
For fruit filling:
- 3 large or 4 medium Gala and/or Jonah Gold apples, peeled, cored, and thinly sliced (~2 lbs)
- ½ cup frozen (not thawed) cranberries
- ½ cup packed light brown sugar
- 3 tablespoons all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 ½ tablespoons fresh lemon juice
- 9 ½-inch glass deep-dish pie plate (6-cup capacity)
Make crumble topping:
Coarsely chop a bit more than ½ cup of walnuts in food processor by pulsing 5 times with Chop function. Set nuts aside in small bowl. Add flour, brown sugar, cinnamon, and salt to food processor – use Stir function. Add in butter with Mix function until large clumps form, then Stir in chopped nuts. Chill until ready to use.
Make fruit filling:
Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
Preheat oven to 425°F with rack in lower third.
Transfer fruit filling to pie shell. Loosely cover with foil and bake until apples droop slightly, about 35 minutes.
Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 40-55 minutes more. Cool completely, 2 to 3 hours.