Showing posts with label One-Pot One-Ders. Show all posts
Showing posts with label One-Pot One-Ders. Show all posts
Saturday, March 10, 2012
Tortilla Chili
Sixty degree weather doesn't usually call for chili, but today I was in the mood for comfort food. My mother had posted a chili recipe on my Facebook page the other day (yes, my mom has Facebook and we are friends!) and it looked like a great recipe to try. A One-Pot One-der, all you need is a crock-pot (and some time)! Prep for this is super easy and quick, and the outcome will make your company think you spent hours in the kitchen! I added a few extra ingredients, but use what you have.
Saturday, October 29, 2011
Homemade Applesauce
With my Jazz Pandora station playing all the great hits of Michael Buble, Rosemary Clooney and Billie Holiday I got to baking in the kitchen this morning. There are TWO recipes, so far. I began by making homemade Applesauce, a very simple recipe with so many variations, then whipped up a quick Chocolate Chip Banana Bread. These are great recipes for those busy mornings where you have a laundry list of things to do but want something delicious and healthy to snack on later. Each recipe takes less than 10 minutes to prepare, and bakes between 50 minutes and 3 hours. Set the timer on your oven or iPhone and check some things off that list, while the aromas fill the house! Bon Appétit!
Applesauce
This was my Grandma Lucy's recipe that I've adapted a few ways. Take your pick, depending on what kind of time you have!
Crock-Pot:
Peel and chop apples, (as many as you'd like, or will fit into your crock pot), discarding cores. Place in the crock pot on low and allow to bake until extremely soft (2-3 hours). Use a whisk or potato smasher or whatever you have on hand, and smash the apples to the consistency you prefer. Add cinnamon, as much or little as you please, mix. Taste. If you like your applesauce sweet you can add sugar but I strongly advise adding a little at a time and tasting as you go. Once you have the taste you want, allow the applesauce to cook for just a bit longer, 15-30 minutes, until you're completely pleased! Enjoy hot, cold, or warm. Freeze some for later, or serve it all up for lunch or dinner!
Oven:
This is a great one to do with older kids, and younger (if you're careful with what tasks they can do). My grandmother taught me this way, and when I have the time I love doing it.
Heat oven to 350˙. Wash apples and cut in half. Core the centers and make sure the stem is removed. Do NOT peel. Fill an baking sheet (with sides/rim) with the apples flat side down. They can touch, get as many on as you can without overcrowding too much. Drizzle some water over them, about 2-3 Tablespoons. Bake 10 minutes or until the center of the apples are soft. Remove tray, carefully scrape and scoop the apple out of the peel, taking with you the color of the peels (that's why you leave the peel on) and put it in a bowl. Depending on the type of apple you use, your applesauce can end up being a traditional tan color, or end up a pink or even red. It's beautiful to serve. Dispose of the peels, and continue this process of baking the apples, scooping and putting it in the bowl. Some of the apples may take longer, so be patient. When you have all the apples cooked you can either leave it chunky, or put it through a food processor to make it a puree. Add sugar and cinnamon to your liking. Enjoy!
Suggestions for types of apples to use: Gala, Macintosh, Red Delicious, Melrose, Pink Lady (will produce a pink sauce if done in the oven!), Fuji
*©ApronStringstoDiamondRings All Rights Reserved
Applesauce
This was my Grandma Lucy's recipe that I've adapted a few ways. Take your pick, depending on what kind of time you have!
Crock-Pot:
Peel and chop apples, (as many as you'd like, or will fit into your crock pot), discarding cores. Place in the crock pot on low and allow to bake until extremely soft (2-3 hours). Use a whisk or potato smasher or whatever you have on hand, and smash the apples to the consistency you prefer. Add cinnamon, as much or little as you please, mix. Taste. If you like your applesauce sweet you can add sugar but I strongly advise adding a little at a time and tasting as you go. Once you have the taste you want, allow the applesauce to cook for just a bit longer, 15-30 minutes, until you're completely pleased! Enjoy hot, cold, or warm. Freeze some for later, or serve it all up for lunch or dinner!
Oven:
This is a great one to do with older kids, and younger (if you're careful with what tasks they can do). My grandmother taught me this way, and when I have the time I love doing it.
Heat oven to 350˙. Wash apples and cut in half. Core the centers and make sure the stem is removed. Do NOT peel. Fill an baking sheet (with sides/rim) with the apples flat side down. They can touch, get as many on as you can without overcrowding too much. Drizzle some water over them, about 2-3 Tablespoons. Bake 10 minutes or until the center of the apples are soft. Remove tray, carefully scrape and scoop the apple out of the peel, taking with you the color of the peels (that's why you leave the peel on) and put it in a bowl. Depending on the type of apple you use, your applesauce can end up being a traditional tan color, or end up a pink or even red. It's beautiful to serve. Dispose of the peels, and continue this process of baking the apples, scooping and putting it in the bowl. Some of the apples may take longer, so be patient. When you have all the apples cooked you can either leave it chunky, or put it through a food processor to make it a puree. Add sugar and cinnamon to your liking. Enjoy!
Suggestions for types of apples to use: Gala, Macintosh, Red Delicious, Melrose, Pink Lady (will produce a pink sauce if done in the oven!), Fuji
*©ApronStringstoDiamondRings All Rights Reserved
Monday, September 19, 2011
Corn and Potato Chowder
Another crummy day inspired a need for comfort food. With the "James Taylor" Pandora Station on, I began looking up recipes to find the best one that would boost my mood. I decided to go with a Corn, Potato and Cheese Soup from Soup Bowl by Love Food. I had made this once before and loved it. Most of the ingredients it called for I had and I fudged what I didn't. Here's the approximate recipe I created from what the book dictated. Remember, when I cook I don't usually measure. Eyeballing is how I roll... ha :-)
This is one of my "One-Pot Wonders"
Heat 1-2 Tablespoons EVOO in large pot on medium and add 1/2-1/3 cup onions chopped. Cook about 3-5 minutes, until soft. Do not allow to brown. Add 2 cups chopped potatoes* and cook for 2 minutes. Mix in 2 Tablespoons of flour**. Add 1/2 cup dry white wine (Chardonnay) and 1-2 cups milk (1%, etc.). Stir and allow to boil. Bring down to a simmer. Add 1- 1 1/2 cups corn, 1-2 cups shredded cheddar cheese*** (white, yellow, sharp, mild, etc.) and salt (and pepper) to taste. Stir and add Herbs**** and 1 cup cream/evaporated milk. Stir frequently. If the chowder looks to thick and gloopy (yes, that's a technical term), add some water or extra milk in small amounts. If it looks too thin, hold off on add an extra tablespoon of flour until it has time to simmer and cook together. Cook anywhere between 5 and 20 minutes, until chowder is thick. Serve with croutons and extra shredded cheddar on top!
*The original recipe calls for 'potatoes'. It does not specify whether raw or cooked. I used raw and it took much longer and more attention until they were cooked through. If you want to SAVE TIME pre-cook the chopped potatoes.
** Add flour one tablespoon at a time. You can always add more, but once the soup is thick it is difficult to thin it out without loosing flavor.
*** Cheese gives the soup extra flavor. If you're feeling AMBITIOUS try using different kinds of cheeses. Stay with those that are soft and don't have an overwhelming taste; gouda, sharp/light cheddar, etc.
**** Experiment with herbs. Be AMBITIOUS. The original recipes called for Sage. I used Parsley and Oregano instead. If you are nervous, spoon out a sample of the soup, add a piece of herb and taste!
*©ApronStringstoDiamondRings All Rights Reserved
This is one of my "One-Pot Wonders"
Heat 1-2 Tablespoons EVOO in large pot on medium and add 1/2-1/3 cup onions chopped. Cook about 3-5 minutes, until soft. Do not allow to brown. Add 2 cups chopped potatoes* and cook for 2 minutes. Mix in 2 Tablespoons of flour**. Add 1/2 cup dry white wine (Chardonnay) and 1-2 cups milk (1%, etc.). Stir and allow to boil. Bring down to a simmer. Add 1- 1 1/2 cups corn, 1-2 cups shredded cheddar cheese*** (white, yellow, sharp, mild, etc.) and salt (and pepper) to taste. Stir and add Herbs**** and 1 cup cream/evaporated milk. Stir frequently. If the chowder looks to thick and gloopy (yes, that's a technical term), add some water or extra milk in small amounts. If it looks too thin, hold off on add an extra tablespoon of flour until it has time to simmer and cook together. Cook anywhere between 5 and 20 minutes, until chowder is thick. Serve with croutons and extra shredded cheddar on top!
*The original recipe calls for 'potatoes'. It does not specify whether raw or cooked. I used raw and it took much longer and more attention until they were cooked through. If you want to SAVE TIME pre-cook the chopped potatoes.
** Add flour one tablespoon at a time. You can always add more, but once the soup is thick it is difficult to thin it out without loosing flavor.
*** Cheese gives the soup extra flavor. If you're feeling AMBITIOUS try using different kinds of cheeses. Stay with those that are soft and don't have an overwhelming taste; gouda, sharp/light cheddar, etc.
**** Experiment with herbs. Be AMBITIOUS. The original recipes called for Sage. I used Parsley and Oregano instead. If you are nervous, spoon out a sample of the soup, add a piece of herb and taste!
*©ApronStringstoDiamondRings All Rights Reserved
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