Thursday, July 28, 2011

Sauteed Apples

Adapted from Allrecipes

1/4 cup butter
4 large tart apples--peeled, cored, and sliced 1/4 inch thick
2 t cornstarch
1/2 c cold water
1/2 c brown sugar
1 t ground cinnamon
1/2 t ground nutmeg

1.  In a large skillet or saucepan, melt butter over medium heat; add apples.  Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2.  Dissolve cornstarch in water; add to skillet.  Stir in brown sugar, cinnamon, and nutmeg.  Boil for 2 minutes, stirring occasionally.  Remove from heat and serve warm.

*Very good.  We ate them as a pancake topping, but these would also be delicious on ice cream or served as a sweet side.

French Dip

*I used to make French Dip often, but it's been a while.  My husband requested them for dinner one night (I love getting requests).  This recipe came from my friend Amy, and as I trust her cooking, I wasn't disappointed!  We also liked it with a little bit of Swiss cheese.  I will say it was a bit on the salty side, next time I'll try garlic powder instead of salt and less beef bullion

4 lb chuck roast
1/2 cup lite sodium soy sauce
1 bay leaf
3-4 peppercorns
1 tsp thyme (I used 1 sprig fresh thyme)
1 tsp rosemary (again, 1 fresh sprig)
1 tsp garlic salt or garlic powder
beef broth - enough to almost cover the roast (I used 2 t beef bullion granules and 2 c water)

Put all ingredients in the crock pot and cook on low for 8 hours or until done. When done, shred meat and place on rolls. Use juice for dipping.

Kitchen-Sink Quesadillas

*I served these for lunch one day when my husband was working from home.  I had to laugh when he sat down and said, "Man, you've got everything but the kitchen-sink in these quesadillas!"  That's why they are named that (even though we didn't have the privilege to christening this treat).  Very filling lunch with easy ingredients.  I love the idea of cooking the quesadillas all together--makes it so simple.
1 15.5-ounce can black beans, drained (I used kidney beans because that's what I had)
1 11-ounce can corn kernels, drained (maybe a little less is better, 1/2 can of a regular size)
3/4 cup salsa, drained
1 8-count package large flour tortillas
1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack
1 small red onion, thinly sliced, optional
1/3 cup fresh cilantro leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Juice of 1 to 2 limes
2 tablespoons extra-virgin olive oil
1 head romaine lettuce, sliced 1 inch thick

1.  Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa.
2.  Place 4 tortillas on a parchment or foil-lined baking sheet.  Sprinkle with half the cheese.  Using a slotted spoon, transfer the black bean mixture on top of the cheese.  Sprinkle with the remaining cheese and sandwich with the remaining tortillas. 
3.  Bake until the cheese has melted, 5 to 7 minutes.  Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
4.  Transfer the quesadillas to a cutting board. Cut each into wedges. Serve with the salad. 
Yield: Makes 4 servings.