These are a simple and delicious snack. They take time to make so make several apples at a time and store in an air-tight container.
3 or 4 Apples, very thinly sliced (Gala apples are particularly good)
1 Tsp Cinnamon
1 Tbsp Sugar
Place a cooling rack in a baking sheet (this will prevent you from having to flip them). Spread the thin slices out in a single layer (it may take more than one baking sheet). Combine the cinnamon and sugar in a small bowl. Sprinkle sugar mixture over the apples. Dry the apples in a 250 degree oven for about 2 to 2 1/2 hours. Depending on how thin you slice them, they should be just crispy and curling around the edges.
Monday, October 3, 2011
Sunday, October 2, 2011
Roasted Potato and Onion Hash
Tonight was a quick easy meal of hot dogs (Ball Park Turkey dogs are great), green beans and this easy potato hash. If you like crispy, crunchy potatoes as I do than place the baking sheet on the top rack of your oven. If you are more of a soft, creamy potato lover, than place the baking sheet in the middle.
This serves enough for about 4 or 5 people, roughly 1 potato per person. I am used to feeding little people so my portions can be off!
4 Medium Sized Russet Potatoes, diced into bite sized cubes
1 Medium Onion, diced
Olive Oil
Oregano
Rosemary
Spray some nonstick spray on a baking sheet. Spread the potatoes and onion on the tray, mix them up. Drizzle about a tablespoon or so of olive oil over the potatoes and toss to coat. Sprinkle generously with salt and pepper. Using dried oregano and rosemary, sprinkle about 1/2 tablespoon of each over the top of the potatoes.
Place baking sheet in a preheated 425 degree oven and roast for a good 30 minutes, be sure to toss/mix-up the potatoes every 10 minutes to get an evenly cooked outside of each potato.
This serves enough for about 4 or 5 people, roughly 1 potato per person. I am used to feeding little people so my portions can be off!
4 Medium Sized Russet Potatoes, diced into bite sized cubes
1 Medium Onion, diced
Olive Oil
Oregano
Rosemary
Spray some nonstick spray on a baking sheet. Spread the potatoes and onion on the tray, mix them up. Drizzle about a tablespoon or so of olive oil over the potatoes and toss to coat. Sprinkle generously with salt and pepper. Using dried oregano and rosemary, sprinkle about 1/2 tablespoon of each over the top of the potatoes.
Place baking sheet in a preheated 425 degree oven and roast for a good 30 minutes, be sure to toss/mix-up the potatoes every 10 minutes to get an evenly cooked outside of each potato.
Saturday, October 1, 2011
Penne with Asparagus and Peas
Pasta and peas was always a dish I hated as a kid. This version in a light, lemon cream sauce I truly enjoy. It has the creaminess of an alfredo sauce with loads of veggies to ease the guilt. The pancetta is optional, but it adds a wonderful saltiness so I highly recommend including it.
4 oz Pancetta, diced
1 1/2 Cups Skim Milk
1/2 Cup Half and Half
1 Tbsp Cornstarch
Lemon Zest
Basil
1-2 lbs Asparagus, cut in thirds
2 Cups Frozen Peas
2 Cloves of Garlic, minced
4 or 5 Scallions, chopped (white and green)
1 lb Penne Pasta, whole grain
Romano Cheese
Bring a large salted pot of water to boil. Cook the penne pasta according to package instructions and drain.
In a large skillet on medium heat, cook the pancetta until just slightly crispy. Using a slotted spoon, remove the pancetta from the pan and set aside. Keeping the drippings in the pan on medium heat, add the asparagus and saute for 3-5 minutes. Add garlic and saute for 1-2 minutes. Add the peas and scallions. The peas should thaw quickly and you do not want them to overcook and become mushy. Once the peas are heated/thawed turn heat off.
While pancetta and asparagus are cooking, pour milk, half and half and cornstarch in a sauce pan. Whisk together over medium low heat, make sure cornstarch is blended in fully. Add some black pepper, lemon zest (about a third of a lemon) and a handful of fresh basil. Whisk the sauce occasionally while the rest of the meal comes together. The sauce should thicken.
Return the pasta to the pot and add the asparagus and peas, toss to combine. Pour the sauce on the pasta and mix well. Add a palmful of romano cheese and the pancetta, mix quickly. Enjoy!
4 oz Pancetta, diced
1 1/2 Cups Skim Milk
1/2 Cup Half and Half
1 Tbsp Cornstarch
Lemon Zest
Basil
1-2 lbs Asparagus, cut in thirds
2 Cups Frozen Peas
2 Cloves of Garlic, minced
4 or 5 Scallions, chopped (white and green)
1 lb Penne Pasta, whole grain
Romano Cheese
Bring a large salted pot of water to boil. Cook the penne pasta according to package instructions and drain.
In a large skillet on medium heat, cook the pancetta until just slightly crispy. Using a slotted spoon, remove the pancetta from the pan and set aside. Keeping the drippings in the pan on medium heat, add the asparagus and saute for 3-5 minutes. Add garlic and saute for 1-2 minutes. Add the peas and scallions. The peas should thaw quickly and you do not want them to overcook and become mushy. Once the peas are heated/thawed turn heat off.
While pancetta and asparagus are cooking, pour milk, half and half and cornstarch in a sauce pan. Whisk together over medium low heat, make sure cornstarch is blended in fully. Add some black pepper, lemon zest (about a third of a lemon) and a handful of fresh basil. Whisk the sauce occasionally while the rest of the meal comes together. The sauce should thicken.
Return the pasta to the pot and add the asparagus and peas, toss to combine. Pour the sauce on the pasta and mix well. Add a palmful of romano cheese and the pancetta, mix quickly. Enjoy!
Tuesday, August 16, 2011
Oven Dried Tomatoes
Thanks to the Jersey soil, I have a load of plum tomatoes. This is a truly easy recipe as long as you have plenty of time. Low and slow is the only way to get super sweet, delicious tomatoes that can be eaten by themselves or with cheese on a crusty bread. Yum! To be honest I do not even like tomatoes, but I love these!
15-20 Plum or Cherry Tomatoes, sliced in half
Fresh or Dried Thyme
Fresh or Dried Basil
Place a cooling rack on a baking sheet. Place the tomatoes on the rack, skin side down. Sprinkle with salt and pepper fairly generously. If using the dried herbs, sprinkle about a tablespoon over the tomatoes. If using fresh herbs, pull the leaves off of a couple of sprigs of thyme and break up a generous handful of basil.
Cook the tomatoes at 250 degrees for approximately 4 hours. The tomatoes should appear shriveled, but still slightly juicy in the center. If using larger tomatoes, more time will be needed. Do not rush the process, they are worth the wait!
15-20 Plum or Cherry Tomatoes, sliced in half
Fresh or Dried Thyme
Fresh or Dried Basil
Place a cooling rack on a baking sheet. Place the tomatoes on the rack, skin side down. Sprinkle with salt and pepper fairly generously. If using the dried herbs, sprinkle about a tablespoon over the tomatoes. If using fresh herbs, pull the leaves off of a couple of sprigs of thyme and break up a generous handful of basil.
Cook the tomatoes at 250 degrees for approximately 4 hours. The tomatoes should appear shriveled, but still slightly juicy in the center. If using larger tomatoes, more time will be needed. Do not rush the process, they are worth the wait!
Sunday, May 22, 2011
Asparagus with Tomatoes
This dish looks fancier than it is! It is simple with only a few ingredients, but tastes delicious!
1 1/2-2lbs Asparagus
2 Tbsps Olive Oil
1 Pint Grape Tomatoes, cut in half
1 1/2 Tbsps Balsamic Vinegar
3 oz Feta Cheese
Put 1 tbsp of olive oil in the bottom of a 2 qt baking dish. Place the asparagus in the dish and salt and pepper. Bake at 400 degrees for about 20 minutes, depending on how thick the stalks are.
While the asparagus is baking, heat the remaining tbsp of olive oil over medium heat in a pan. Add the tomatoes and cook for about 5-7 minutes, stirring occasionally. Add the balsamic vinegar to the pan. Cook for about 3-5 minutes, the balsamic should begin to thicken slightly.
Pour the tomatoes and balsamic over the asparagus. Season with some additional salt and pepper and top with the feta. Serve immediately.
1 1/2-2lbs Asparagus
2 Tbsps Olive Oil
1 Pint Grape Tomatoes, cut in half
1 1/2 Tbsps Balsamic Vinegar
3 oz Feta Cheese
Put 1 tbsp of olive oil in the bottom of a 2 qt baking dish. Place the asparagus in the dish and salt and pepper. Bake at 400 degrees for about 20 minutes, depending on how thick the stalks are.
While the asparagus is baking, heat the remaining tbsp of olive oil over medium heat in a pan. Add the tomatoes and cook for about 5-7 minutes, stirring occasionally. Add the balsamic vinegar to the pan. Cook for about 3-5 minutes, the balsamic should begin to thicken slightly.
Pour the tomatoes and balsamic over the asparagus. Season with some additional salt and pepper and top with the feta. Serve immediately.
Tuesday, May 17, 2011
Delicious Peanut Butter Icing
This particular icing I used as a filling to make PB sandwich cookies. If you like PB, it is absolutely delicious!
3/4 Cup Natural Creamy Peanut Butter
3/4 Cup Marshmallow Creme
3 Tbsps Half and Half or Milk
1/2 Tsp Cinnamon
1/4 Cup Powdered Sugar
In a mixing bowl, mix together the peanut butter and the marshmallow. Once they are blended together fairly well, add remaining ingredients until well blended. You will have to scrape the sides to make sure the sticky marshmallow is all blended in.
3/4 Cup Natural Creamy Peanut Butter
3/4 Cup Marshmallow Creme
3 Tbsps Half and Half or Milk
1/2 Tsp Cinnamon
1/4 Cup Powdered Sugar
In a mixing bowl, mix together the peanut butter and the marshmallow. Once they are blended together fairly well, add remaining ingredients until well blended. You will have to scrape the sides to make sure the sticky marshmallow is all blended in.
Thursday, May 5, 2011
Fettuccine Alfredo with Pancetta
No heavy cream in this fettuccine alfredo recipe! This helps alleviate a small amount of guilt when enjoying this otherwise sinful dish! The pancetta makes it extra tasty.
1 Package of Fettuccine (I love the Ronzoni Garden Select)
4oz Pancetta, diced
2 Cloves of Garlic, minced
2 Cups Skim Milk
1 Tbsp Cornstarch
1/2 Cup Grated Parmesan Cheese
1 Cup Frozen Peas, thawed
Parsley
Bring a salted pot of water to boil and cook fettuccine.
While fettuccine is cooking, saute the pancetta in a 2 quart saucepan for about 7 minutes until just starting to brown. Once browned, using a slotted spoon remove the pancetta and set aside. Add the garlic to the drippings and cook for 1 minute.
Whisk the cornstarch into the 2 cups of milk. Slowly add the milk to the garlic and drippings, stirring. Stirring occasionally, let the sauce thicken over medium heat. Once it starts to thicken, add the cheese.
Once the pasta is cooked and drained, return pasta to the pot and add the peas. Pour the thickened sauce over the pasta and peas and mix. Add the pancetta and some fresh parsley. Serve immediately.
1 Package of Fettuccine (I love the Ronzoni Garden Select)
4oz Pancetta, diced
2 Cloves of Garlic, minced
2 Cups Skim Milk
1 Tbsp Cornstarch
1/2 Cup Grated Parmesan Cheese
1 Cup Frozen Peas, thawed
Parsley
Bring a salted pot of water to boil and cook fettuccine.
While fettuccine is cooking, saute the pancetta in a 2 quart saucepan for about 7 minutes until just starting to brown. Once browned, using a slotted spoon remove the pancetta and set aside. Add the garlic to the drippings and cook for 1 minute.
Whisk the cornstarch into the 2 cups of milk. Slowly add the milk to the garlic and drippings, stirring. Stirring occasionally, let the sauce thicken over medium heat. Once it starts to thicken, add the cheese.
Once the pasta is cooked and drained, return pasta to the pot and add the peas. Pour the thickened sauce over the pasta and peas and mix. Add the pancetta and some fresh parsley. Serve immediately.
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