Slow Cooker Apple Streusel

This is from Taste of home, good comfort food and makes your house smell wonderful!


6 C. sliced, peeled tart apples
1 ¼ t. cinnamon
¼ t. allspice
¼ t. nutmeg
¾ C. milk
2 T. butter
¾ C. sugar
2 eggs
1 t. vanilla extract
½ C. baking mix

Topping:
1 C. baking mix
1/3 C. brown sugar
3 T. cold butter, cut up
½ C. sliced almonds

In a large bowl, toss apples with cinnamon, allspice and nutmeg. Place in a greased 3-qt. slow cooker. In a small bowl, combine milk, butter, sugar, eggs, vanilla and baking mix. Spoon over apples.
For topping, combine biscuit mix and brown sugar in a large bowl; cut in butter until crumbly. Add almonds; sprinkle over apples. Cover and cook on low for 6-7 hour or until the apples are tender. Serve with ice cream or whipped cream if desired. Yield: 6-8 servings.

Easy Baked Eggplant Parmesan

This is adapted from a Whole Foods recipe.











1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces

2 eggs, beaten with a fork
1 1/2 C. panko bread crumbs
1 t. red pepper flakes
1 t. sea salt
1 t. cracked pepper
2 T. extra-virgin olive oil
1 (25-ounce) jar pasta sauce (roasted vegetable or any variety)
1 C. shredded mozzarella cheese
1/2 C. shredded parmesan cheese

Preheat oven with a baking sheet inside to 375°F. Mix panko with salt, peper and red pepper in a shallow bowl. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.

Increase temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant,top with cheeses. Repeat, finish with cheese. Bake until the cheese melts and turns golden, about 15 minutes. Serves 4

Chicken Marsala Lombardy

This is a great dish to make with company, and can be made ahead up to the point of placing it in the oven. Serve over angel hair pasta with sauted lemon broccoli as a side and maybe asparagus-zucchini crudi salad.





1 pkg sliced fresh mushrooms
4 T. butter
2 T. olive oil
6-8 chicken breast cutlets (freeze chicken 15 minutes then slice to fillet)
½ C. flour
1 ¼ t. salt
1 t. freshly ground black pepper, or more to taste
1 large shallot, finely chopped or ¼ onion chopped fine
2 cloves garlic, minced
¾ C. sweet Marsala (cooking)
¾ C. chicken broth (reduced sodium)
1 sprig of fresh rosemary
½ C. shredded mozzarella cheese
½ C. grated Parmesan (or blend of Romano, Assagio, and Parmesan)

Cook mushrooms in 2 T. butter in a large nonstick skillet over medium heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
In a large, heavy skillet, melt 1 T. butter and 1 T. olive oil over medium-high heat. Sprinkle the chicken with ¾ t. of salt and pepper, dredge each cutlet in flour. Cook chicken in batches, cooking until golden brown, 3-4 minutes on each side. Using tongs, transfer chicken to a lightly oiled 13x9” baking dish, overlapping edges. Add another T. of butter and olive oil to the skillet and cook remaining cutlets.
Reserve pan drippings in skillet and add 1 more T. of butter, then add the shallot and garlic, and sauté until fragrant, about 30 seconds. Add ½ t. salt and ¼ t/ pepper, the Marsala and rosemary sprig, and simmer until reduced by half, about 2 minutes. Add the broth and simmer until reduced by half, about four minutes.
Sprinkle mushrooms evenly over chicken. Pour sauce over chicken. Combine cheeses and sprinkle over chicken.
Bake uncovered at 450* for 12-15 minutes. Serves 6-8

Pumpkin Crisp

This quick throw together dessert is fairly healthy and low calorie. In fact my southern grandma would've condsidered it a vegetable side dish! Mildly sweet, it won't make you sick and would be nice served with whipped cream or vanila ice cream.


1 (15 ounce)can pumpkin
1 (12 ounce) can non-fat evaporated milk
3/4 cup liquid egg product (or 3 eggs)
1 cup brown sugar
1 1/2 tablespoon spice or to taste)
1 cup oats, ground fine
1 cup baking mix (or flour)
1 cup brown sugar
1/2 cup ground toasted nuts (almonds, pecans or walnuts)
4 tablespoons cold butter, cut into tiny pieces


Heat oven to 350*. Spay a 9x13" baking pan or two 8x8" baking pans with non-stick spray.
In a large bowl, mix pumpkin with milk, eggs, brown sugar,and spices. Pour in pan.

In a small proccesor grind oats and set aside. Then grind nuts and set aside.

In a medium bowl mix baking mix (or flour), ground oats, brown sugar and ground nuts. Cut in cold butter peices until a uniform texture comes about. Spread over pumpkin mixture.

Bake at 350* for 45 minutes if using two square pans. bake for one hour if using 9x13 pan. Toothpick should come out clean.
Let cool 15 minutes to serve hot. Or chill and serve cold later.

(Photo: Dan & me 1968)

Garbanzo Curry

1 onion, chopped
1 cinnamon stick
1 T. canola oil
1 t. curry powder
1 garlic clove, minced
1/4 t. minced fresh gingerroot
1 can garbanzo beans, rinsed and drained
1 C. water
1 can (8 oz.) tomato sauce
2 T. lemon juice
1/2 t. salt
1/2 C. minced fresh cilantro



In a large skillet, saute onion and cinnamon in oil until onion is tender. Add the curry, garlic and ginger; cook 1 minute longer. Add the garbanzo beans, water, tomato sauce, lemon juice and salt; bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until slightly thickened. Discard cinnamon; stir in cilantro. Serves 3. Serve with Minted Rice, Indian-Style Grilled Chicken and Bombay Sweet Potatoes

Recipe from Taste of Home

(Photo is of Corynn in Chennai, India 2006)

Minted Rice

1 cinnamon stick
2 whole cloves
1/8 t. cumin seeds
2 t. canola oil
1 C. uncooked long grain rice
2 C. water
1/2 C. minced fresh mint

In a large saucepan over medium heat, saute the cinnamon, cloves and cumin seeds in oil until aromatic, about 1-2 minutes. Add rice; cook and stir until lightly browned. Add water and mint. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff rice with a fork. Discard cinnamon and cloves. Yield: 3 servings. Serve with Garbanzo Curry, Indian-Style Grilled Chicken and Bombay Sweet Potatoes



Recipe from Taste of Home

(Photo: Pastor Sangee,Brian and me in Chennai, India 2006)

Indian-Style Grilled Chicken

½ t. black pepper
1 t. ground cumin
½ t. coriander
1 t. chili powder
2 t. garam masala
1/4 C. chopped fresh cilantro
½ t. salt
1/4 C. hot sauce or chili sauce
3/4 C. plain yogurt
1/4 C. heavy cream
4 garlic cloves, minced
3 T. soy sauce
Cooking spray
8 chicken thighs


Combine all ingredients (except cooking spray and chicken) in a large bowl; stir until well blended. Add chicken, turning to coat well. Cover and refrigerate at least 8 hours and up to 24 hours.

Prepare grill and spray grate with cooking spray.

Remove chicken from marinade and place on a platter. Discard marinade. Grill chicken skin side down over direct heat with the grill cover closed 6 to 8 minutes; turn and grill second side 6 to 8 minutes. Serves 8. Serve with Bombay Sweet Potatoes, Garbanzo Curry and Minted Rice


Recipe by Relish Chef Jon Ashton, 210 calories


(Photo: Corynn with street kids in Chennai, India 2006)

Bombay Sweet Potatoes

Can make ahead, wrap them in foil and reheat on grill or in microwave.


1 lb. sweet potatoes
1 T. oil
1 t. brown or black mustard seeds
1 bay leaf
1 T. fresh ginger, grated
1 medium onion, diced
½ t. turmeric
1 t. chili powder
1 t. lemon juice
1 t. minced garlic
½ t. kosher salt
2 tomatoes, chopped
1 T. fresh cilantro, chopped


Peel potatoes and cut into 2-inch pieces. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat. Cook until just beginning to soften, 8-10 minutes. Drain.

Heat oil in large pan over medium-high heat. Add mustard seeds and bay leaf. When seeds start jumping, add ginger and onion. Sauté until onion is deep golden brown. Reduce heat to medium-low and add turmeric, chili powder, lemon juice, garlic, salt and potatoes. Cook, stirring occasionally, be careful not to break potatoes. Add tomatoes and a little water if needed to release any sticking potatoes and cook a few minutes more, until potatoes are tender. When ready to serve, top with cilantro. Serves 6. Serve with Indian-style grilled chicken, minted rice and garbanzo curry.

Recipe by Relish Chef Jon Ashton, Per serving 100 cal.


(Photo: Paige in Chennai, India Medical/Dental clinic 2006)

Asian Spinach Salad with Avocado and Clementines

2 T. shallots, finely chopped
2 T. seasoned rice vinegar
1 T. good olive oil
2 t. minced ginger or sesame-ginger sauce(Trader Joes)
1/2 t. sesame oil
4 Clementines
1 6-ounce bag baby spinach leaves
1 avocado, cut into 1/2-inch wedges


Whisk first 5 ingredients in small bowl. Season with salt and pepper. Set aside.

Cut off peel and white pith from clementines. Cut into 1/3-inch rounds; cut rounds in half. Add to dressing; toss to coat. Plate spinach and avocado on two plates, pour dressing with oragnges over ; toss gently.

Sheila's Lemon Potatoes

This recipe, from my good friend Sheila, is great for pot-lucks and BBQs since it tastes best at room temperature. Goes great with steak or chicken and strawberry spinach salad.




¾ C. olive oil
¼ C. lemon juice
1 ½ t. lemon zest
1 c. finely chopped onion or shallots
1/4 C. basil, chopped fine
1/4 C. cilantro, chopped fine
2 lbs. red potatoes



Blend first six ingredients. Pour over hot potatoes. Serve at room temperature.

HashBrown Quiche

Who-Hash Quiche

4 C. pkg. hash browns, thawed
Butter flavored non-stick spray
2 C. pepper jack cheese, grated
1 C. bacon, crumbled
3 eggs or equivalent
½ C. milk
½ t. salt, 1 t. pepper, 1 t. salad seasoning


Heat oven to 450*. Spray glass pie pan with non stick spray. Form a crust in pan with the thawed hash browns, and spray with butter spray. Bake for 20-25 minutes. Reduce oven to 350*. Layer cheese and bacon onto hash brown crust. Mix together eggs, milk and seasoning. Pour into pan and bake 30-35 minutes. Serves 6

Asian Salad

This is easy and great for potlucks or to set up as a salad bar.

2 bags shredded cabbage
1 bag shredded purple cabbage
1 bag shredded carrots
6 green onions, trimmed and thinnly sliced
1/3 C. fresh cilantro
2 cans water chestnuts

Dressing:
1/4 C soy sauce
2 T. sesame oil
1/3 C. rice wine vingar
2 T. salad oil (canola)
2 t. garlic, minced
2 t. ginger, chopped super fine
4 T. brown sugar
1-2 t. chili sauce

Mix the main salad ingredients in a large presentable bowl. Mix dressing ingredients in a small bowl and toss with mixed salad.

Toppings: (I set these out in small bowls and let people add what they like)

2 cans Mandarin oranges, drained
3/4 C. sliced almonds, toasted
1 C. snow peas, julienned
1 lb. grilled marinated flank or skirt steak, cut in small strips
1 lb. grilled marinated chicken breast, cut in small strips
1 1/2 C. crispy chow mein noodles

Gammy's Ginger Chicken Pasta Salad

Great make ahead dish--you can make the night before.


3 C. grilled turkey or chicken breast, chopped
3 C. uncooked tricolor spiral pasta
4 green onions, chopped
1 C. shredded carrots
1 can sliced water chestnuts
1 C. cashew peices--added before serving)

DRESSING:
4 T. mayonaise
3 T. soy sauce
3 T. rice wine vinegar
1 T. sesame oil
1 T. grated fresh ginger
1 clove garlic, minced
1 T. sugar
1/2 t. ea. salt and pepper


Cook pasta aldente; drain and rinse in cold water. Place chopped turkey or chicken in a large bowl. Add pasta, onions, carrots and water chestnuts. In a small, bowl combine mayonnaise,soy sauce, sesame oil, sugar, rice wine vinegar, ginger and garrlic, salt and pepper; pour over pasta mixture and toss to coat. Cover and refrigerate for at least two hours. Just before serving stir in cashews. Yield: 12 servings


Photo: L-R Aunt Connie, Aunt Pam, Gammy 1983

Roasted Chicken and Rice Soup

3 T. olive oil
2 large onions
2 ½ C. carrots, cut in ½ rounds
2 large stalks celery, cut ¼ thick, then halved
2 cloves garlic, minced
2 quarts Organic Chicken Broth
4 C. water
1 roasted chicken
2 bay leaves
¾ C. long-grain rice
1 ½ C. roasted corn, frozen
1 C. peas, frozen
1 t. dried thyme
2 t. Italian seasoning
Dash of hot sauce
¼ t. white pepper
½ C. fresh parsley, chopped
Salt and freshly ground black pepper


Separate chicken meat from bone and skin. Chop coarsely, and then shred pieces lightly with two forks—just smaller then bite size. Set aside. (Can add bones and skin to broth and water and simmer 30 minutes for an “upgraded” broth.)

In large stock pot heat oil, add onions, carrots and celery. Sauté until tender, about 7 minutes. Add garlic and sauté one more minute. Add chicken, broth, water, bay leaves and simmer over medium-high heat for 15 minutes.

Add rice, Italian seasoning, thyme, hot sauce, white pepper and simmer another 10-20 minutes. Add peas, roasted corn, salt, black pepper and parsley and heat through another 5 minutes.

Serves 12

Blueberry Lemon Muffins

Adapted from Four Sisters Inn cookbook


1 C. butter
1 C. sugar
½ C. fresh lemon juice
4 eggs
1 egg yolk
2 1/2 C. flour
1/2 t. baking soda
1/2 t. salt
2 T. lemon zest
2 C. fresh blueberries

Preheat oven to 350* Cream the butter and sugar. Add the lemon juice , eggs and yolk and mix well. Combine the flour, baking soda, salt and lemon zest and gently fold into butter mixture. Fold in 1 cup of the blueberries. Spoon batter into greased muffin tins. Arrange the blueberries on top and poke half way with a clean pencil eraser. Bake for 18 minutes. Makes 18-20 muffins.

Bailey’s Bundt Cake

~Recipe from Bilbo








Cake:
1 pkg. chocolate cake mix
1 pkg.chocolate inst. pudding
2 C. sour cream (or plain yogurt)
4 eggs
½ C. oil
1 C. Baileys

Combine all ingredients with mixer, beat for 2 minutes on high.
Pour into greased and floured Bundt pan 10″.
Bake 45 minutes at 350 degrees to 1 hour until done.


Glaze:
6 oz. chocolate chips
½ C. Bailey’s

Melt chocolate in glass bowl in microwave, remove and stir in Bailey’s until glaze consistency is reached (just pourable). Drizzle over Bundt cake. When cool you can dust light with powdered sugar too.

Basil Breakfast Strata

2 C. garlic croutons
2 1/2 C. milk
6 eggs, beaten
1 t. salt
1 C. mozzarella, shredded
¼ C. basil pesto
½ C. grated Parmesan

Spray 12x9 inch (or Pie plate) glass baking dish with cooking spray. In large bowl, beat eggs with wire whisk until foamy. Beat in milk until blended; beat in salt and pepper. Set aside.

Place stuffing mix in baking dish. Sprinkle with mozzarella cheese. Pour egg mixture over top, pressing lightly to moisten bread. Using spoon, swirl pesto through mixture. Sprinkle Parmesan cheese over top. Cover with plastic wrap; refrigerate at least 8 hours but no longer than 24 hours.

Heat oven to 350* Remove plastic wrap; bake uncovered 40-45 minutes or until strata is puffed and knife inserted comes out clean. Let stand 5 minutes before serving.

Beef Bourguignon

Much easier and healthier than Julia’s, this recipe has no pork, or pork rind rendering, and uses a beurre manié, (mixture of butter and flour that thickens the sauce and, in Child’s words, “enrobes” the other ingredients. Adapted from Jean Kressy’s "Lightened Classics," Jan. 2010


***marinate the beef overnight in red wine***


1 1/2 teaspoons olive oil
1 1/2 pounds lean beef stew meat
2 cups vertically sliced onions
2 cups sliced carrots
1 cup diced green or red bell pepper
1 (14-ounce) can diced tomatoes, undrained
1 (12-ounce) package button mushrooms, quartered
1 (14-ounce) can reduced-sodium beef broth
1 1/2 cups dry red wine
2 garlic cloves, pressed
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
3 tablespoons all-purpose flour
2 tablespoons butter, softened
Chopped fresh flat-leaf parsley (optional)

Instructions
1. Heat oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until brown. Remove to a plate.
2. Add onion, carrot, mushrooms and bell pepper to pan; cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Return beef and any juices to pan. Add tomatoes and next 8 ingredients (tomatoes through black pepper). Cover and bring to a simmer. Cook 3 hours or until beef is tender. Discard bay leaf.
3. Combine flour and butter in a small bowl. Mix with your fingers or a fork until mixture becomes a paste. Ladle about 1/2 cup pan juices into flour mixture. Whisk until very smooth. Add to pan. Stir well.
4. To serve, ladle into soup plates and sprinkle with parsley if using. Serves 8.

French Onion Stew

1.5 lbs. stew meat cut up
1 large onion, sliced
2-3 cloves garlic, minced
2-3 carrots, halved length wise and sliced
1-2 C. chicken broth
1 packet, dry onion soup mix
2 T. olive oil
½ C. mixed Italian cheeses, shredded (mozzarella, assagio, parmesan)

In large pan sauté onions in oil until slightly translucent, add garlic , then place in oiled crock pot. Sauté carrots 1 minute add a few tablespoons broth, cook 2 more minutes, (can microwave another couple minutes to soften), add to crock pot. Add a little more oil to pan. Sauté meat for a minute or two and add to crock pot. Sprinkle dry soup mix over meat, and then add 1 cup broth. Add more broth if needed to just cover meat. Cook on high 4 hours. Spoon into soup bowls, (French onion bowls are nice for this), Sprinkle each bowl with 1-2 tablespoons of the cheese, spoon a little more broth over that and serve with sliced baguette bread. Serves 4
( Risotto with asparagus and a nice Italian salad go well with this.)

Savory Rosemary & Chevre Muffins

1 2/3 C.all purpose flour
1 T. baking powder
2 large eggs
1 C. whole milk
2 T. sour cream (or plain yogurt)
1 t. salt
2/3 C. fresh chevre (plain or herbed), cut up
½ medium red onion, finely chopped
4 t.fresh rosemary,chopped, +24 tiny sprigs for garnish
1 T. butter, plus some for buttering tins

Melt butter in a small saucepan and saute onion for about 5 minutes. Allow onions to cool.

Pre-heat the oven to 400°F Sift the flour, baking powder and salt into a large bowl.
Beat one egg, then whisk it together with the milk and sour cream. Next, fold all this into the flour until just combined (small lumps okay). Gently fold in the onion, goats' cheese, and chopped rosemary into batter. Spoon batter into greased mini muffin tins until it just about reaches the top.

Beat the second egg with a tablespoon of water and brush each of the muffin surfaces, then insert a small sprig of rosemary in center of each.

Bake about 20 minutes or until risen and just slightly golden.Let cool for two minutes before gently removing to a rack to continue cooling.

Serve warm or room temperature. May freeze and then let defrost at room temperature for two hours before serving. Or reheat briefly in a 350 degree oven.