Monthly Archives: October 2012

Homemade Caramel Apples.

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I purchased a bushel of apples yesterday at the farmer’s market.  Yesterday I made a large batch of applesauce.  Next up, caramel apples for my kids.  My youngest daughter has been asking and asking… so today, she hits the jackpot!

I started out using my caramel recipe and then after letting it cool for about 2 minutes.

Ingredients:

6 medium to large sized apples (firmer apples are best), washed with stem removed
Toppings – Candy (M&M’s), sprinkles, pretzel pieces, nuts, melted chocolate etc.
Popsicle sticks

Directions:

Line a baking sheet with a Silpat or parchment paper.
Insert the popsicle stick into each apple.  Then dip each apple into the saucepan with the caramel.  Roll the apple around in the caramel to coat the apple evenly.   Sprinkle your toppings onto each apple.  Set on your lined baking sheet.  Let the apples set up before serving.  Enjoy!

 

 

 

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Pumpkin Chobani Chocolate Chip Smoothie.

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I found pumpkin ice cream at the grocery store and jumped for joy!  I knew my girls would LOVE it.  Turkey Hill is making a limited edition pumpkin pie flavor, which is what I used for these smoothies but other major ice cream companies are making seasonal pumpkin flavor ice cream as well.  I paired it up with some Chobani chocolate chunk yogurt for extra protein before swim practice tonight and these were devoured!  Okay, I guess that’s a winner!

Ingredients:

1 cup of ice cubes
2 cups of pumpkin ice cream
1.5 cups of vanilla almond milk
1/2 cup of Chobani (use vanilla, plain or chocolate chunk) yogurt
1 scoop of Whey vanilla protein powder
1/2 teaspoon of pumpkin pie spice

Directions:

Into your Vitamix or blender, add all of the ingredients and blend until smooth.  Add additional almond milk if you the smoothie is too thick.   Serve in fun glasses and stand back… kids love this one!

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Unsweetened Homemade Applesauce.

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Today is Tuesday and that means two things… a very early a.m. run with B and a trip to the farmer’s market to stock up on fresh fruits and veggies.  Today is a crisp, gorgeous fall day and I couldn’t resist making some homemade applesauce.  My youngest daughter LOVES applesauce and can’t get enough of homemade version.

If you’ve never made homemade applesauce, it is so easy. You don’t need to add any sugar to it as apples are already sweet enough.  Give this recipe a try – I know you’ll love it as much as we do.

Ingredients:

8 large apples (softer apples are better for applesauce) I  used Winesap today or 12 smaller sized apples – cored, peeled and chopped into medium sized pieces
1.5 cups of water
Cinnamon

Directions:

In a medium sauce pan add the apples and the water.  Cover and bring to a boil.  After about 5 minutes of cooking, remove the lid and check if the apples are soft enough to mash.  If not, cover and cook for an additional 1-2 minutes or until you reach the desired “softness”.  You can either you a hand masher or a immersion blender and blend the apples into your sauce.  Add the cinnamon (your preference to how much you like).  I added 1 tablespoon.

Let cool and store in a tupperware container for about 2 weeks.

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Gambino family sauce & meatball recipe.

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I grew up in the most basic, tiny (I mean seriously tiny) kitchen with two amazing cooks that shaped my life by turning out mouth-watering, delectable foods.  I’ve taken those recipes and put my fingerprint on them and today, my family enjoys my grandmother & aunt’s food with a touch of me.  Now, I don’t stick with one specific hardcore recipe.  I morph recipes to suit my mood.  This recipe represents me today.

Sauce and meatballs to an Italian, are staples, much like a chicken soup is when you’re sick.  I strive to be healthy, working out and eating right but I will NEVER give up pasta.  I can’t even fathom how to do that.  With that, here is my recipe.

Meatballs:

Ingredients:

3/4 cup of bread crumbs or panko (seasoned or plain)
1 egg
2 teaspoons of salt
4 cloves of garlic, chopped
1/4 of a yellow onion, finely diced
Pepper
Hot pepper flakes
1/2 lb of each – ground sirloin, ground pork and ground veal

Directions:

In a large mixing bowl, add the bread crumbs, egg, salt, pepper, garlic, onion and hot pepper flakes.  Once mixed, add the meat and blend well without over-mixing.

In a large skillet with about 1/2 cup of olive oil, heat over medium flame.  Once hot, use a melon baller and scoop out the meatballs and place into the skillet cautiously (the oil may spray up).  Cook until a nice crust is on each side (about 2-3 minutes).  Then remove and place on a paper towel lined plate tto soak up the excess oil.  Work in batches and avoid over-crowding.  Once all of the meatballs are browned, gently place them in the sauce to finish cooking.  Be cautious when stirring not to break them up.

Sauce:

Ingredients:

1/2 yellow onion, finely diced
4-6 garlic cloves, chopped
2 carrots, peeled and finely chopped
2 green bell peppers, chopped into small pieces
2 cans of San Marzano crushed tomatoes (28 ounces each)
1 can of tomato paste
1/2 cup of water
1 cup of a better quality red wine
Salt and pepper
Red pepper flakes (to taste)
3 tablespoons of dried parsley or 1/4 cup of fresh
2 tablespoons of Italian Seasonings
Olive oil
Optional:  grated parmesan (for garnishing)
Fresh basil (for garnishing)

Directions:

In a large Dutch oven (I used Le Creuset) over medium heat,  pour about a tablespoon of olive oil into the bottom of your pan.  Add your onion, garlic, carrots and green peppers.  Cook this down for about 6-8 minutes.  Then add the remaining ingredients.  Bring to a simmer and then turn down to the lowest setting.  Cover and simmer for at least 3+ hours.  I normally let this simmer for about 6 hours.

Cook your favorite pasta according to package instructions.  Top with your sauce and enjoy!  Grate parmesan atop if you prefer or add fresh basil.

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Peanut Butter Oatmeal Chocolate Chip Cookies.

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We have rain today.  I don’t think it was expected but nonetheless it’s here.  I worked out early this morning and got my mini-grocery run in.  I’ve been working in the kitchen ever since and I love it.  I’ve whipped up sauce, meatballs and homemade peanut butter and now my focus has turned to an after-school treat for my girls.  I wanted to use the peanut butter in the cookies and thought BINGO!  Oatmeal chocolate chip cookies with the addition of some peanut butter.  I searched and searched and found my oatmeal cookie recipe and whipped up a batch.  They’re baking right now.

 

 

Ingredients:

1/2 cup of butter or butter substitute, at room temperature
1/3 cup of white granulated sugar
1/2 cup of light brown sugar
1/2 cup + 1 tablespoon of peanut butter (I used homemade)
1 teaspoon of vanilla extract
1 egg
1 cup of all-purpose flour (I used King Arthur’s)
1 teaspoon baking soda
1/2 teaspoon of salt
1/2 cup of oats
1 cup of dark chocolate chips

Instructions:

Preheat your oven to 350 degrees.  Line your baking sheets with liners, Silpat or parchment paper.  Set aside.

In your stand mixer, blend your butter and sugars together until light and fluffy.  Next, add your peanut butter.  Then vanilla and egg. Over my stand mixer bowl, I placed my mesh strainer and sifted my flour, soda, salt into the batter.  Next up, mix in the oats.  Blend until combined.  By hand, stir in the chocolate chips.  Then scoop with a melon baller, the dough onto you cookie sheets.  Leave 1/2 inches in between each dough ball.

Bake for 12 minutes or just until slightly golden around the edges.  Makes 28-30 cookies.  Let cool for 8-10 minutes before serving.

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Hot Chocolate Steel Cut Oats in the Crock Pot.

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Yep, that’s what I said.  Hot chocolate steel cut oats!  My girls were swooning to say the least.  It’s a fun departure from the typical steel cut oats I make them.  The flavor is reminiscent of a mug of hot chocolate.  Warm the soul and the stomach.

 

 

 

Ingredients:
1 cup of steel cut oats
4 cups of water
3 tablespoons of cocoa powder (try to use the best quality that you can find – I used Wilbur’s)
2 teaspoons of vanilla extract
1/2 teaspoon of salt
2 tablespoons of honey or agave
2 tablespoons of granulated sugar
Chocolate chips, dried tart cherries, nuts, chia seeds (optional toppings)

Directions:

Spray the inside of the crock pot with non stick spray.  Then add the steel cut oats and the remaining ingredients through sugar.  Give it all a good stir.  Set it on low and cover.  I made this at 8:30 p at night.  When you awaken, remove the lid from the crock pot and give it a good stir (leave the cover off).  Adjust the sweetness at this point by adding extra honey or sugar if needed.  Serve.

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PB2 Peanut Butter & Chocolate Chip Pancakes.

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This weekend was packed with fun sleepovers (two to be exact), barn bash at church, 20 kids over for a s’mores & Halloween scary party that my teenager hosted and a field hockey tournament. Phew!  It was a lot of fun but when we have sleepovers… I always make fun, decadent pancakes for the kids.  This weekend was no exception!

Ingredients:

1 1/2  cups + 2 tablespoons of all-purpose flour (I used King Arthur’s brand)
3 tablespoons of granulated sugar
2 tablespoons of PB2 dried peanut butter
1 tablespoon of baking powder
1/2 teaspoon of salt
1 1/4 cup of almond or regular cow’s milk
1/2 stick of butter or butter substitute, melted
2 eggs
1 tablespoon of vanilla extract
1/4 or 1/2 cup of chocolate chips (this is up to you)

Directions:

In a bowl, whisk together the flour, sugar, PB2, baking powder and salt.  Set aside.

In your stand mixer or a larger bowl, whisk the milk, butter, eggs and vanilla extract.  Then slowly add the dry mixture to the wet and whisk.  Finally, mix in the chocolate chips.

Over a medium flame, place a pat of butter to melt in your skillet.  When fully melted, ladle some batter into the pan.  When it starts to bubble through (about 1-2 minutes) flip.

Topping ideas:  Chocolate chip Chobani yogurt, Chobani vanilla yogurt or syrup.

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Apple baked pork chops.

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This is the EASIEST recipe you will ever make!  It is’t the most photogenic but it I promise you will fall in love with it.  Another benefit, kids love it!

Ingredients:

Pork chops (one per each person you are feeding)
5 apples, cored and peeled, sliced
3 tablespoons of light brown sugar
2 tablespoons of butter
Cinnamon
1/4 teaspoon nutmeg
salt and pepper

Directions:

Preheat your oven to 375 degrees.  In a casserole dish, spray the bottom with nonstick baking spray or olive oil.  Lay your chops on the bottom of pan, without overlapping.  Sprinkle with salt and pepper.  Then lay the apples on top.  I pile them up – the more, the merrier.  Sprinkle with the brown sugar, cinnamon and nutmeg.  Top with tiny pieces of the butter.  Cover and bake for about 45-60 minutes or until the pork is fully cooked.  Enjoy!

 

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Oatmeal & almond stuffed baked apples.

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It’s fall and that means it’s apple season.  Who doesn’t love this time of year?  I know, I’m a total fall fan.  Crisp air, apples, pumpkins… unlimited recipe ideas!  Tonight I wanted to make something other than a crisp or pie with some apples.  I threw some ingredients together and it already smells heavenly.

Ingredients:

4 medium sized apples of your choice
5 tablespoons of butter, melted
1 cup of oats
4 teaspoons of maple syrup or agave
2 tablespoons of light brown sugar
1/2 cups of nuts, your choice – walnuts, pecans or almonds work beautifully
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg

Directions:

Preheat your oven to 375 degrees.  In a 8×8 or 9×9  baking dish add water to come up the side about 1/2 of an inch.  Set aside.

Slice the top of the apple off and then make a well or bowl by removing the inner part of the apple.  Be sure not to break the outer flesh or the bottom of the apple.  I use my apple corer to do this slowly.  Reserve the apple you remove and chop it up into a coarse texture.  Set aside.

Into a mixing bowl add the butter, oats, syrup, brown sugar, nuts, cinnamon and nutmeg.  Add the apple that you removed earlier.  Mix well.  Spoon the mixture into the hollowed out portion of each apple.  Then gently set the apples into your prepared pan.  Bake for 1 hour.  Remove and serve immediately.

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Peanut Butter Chocolate Chip Hummus.

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Hummus doesn’t always have to be savory.  My kids love it and let’s face it… it’s better than a cookie for a snack.  This creamy hummus will captivate the youngest of taste buds and have them coming back for more.  Easy recipe, unbelievable flavor.  Great for your next party!

Ingredients:

1 can of drained and rinsed garbanzo beans
1/2 cup of all natural peanut butter
1/4 cup of maple syrup, agave or honey
1 teaspoon of vanilla extract
Pinch of sea salt
1/3 cup of dark chocolate chips

Directions:

Into your food processor or Vitamix, blend the first 5 ingredients until smooth.  Then by hand stir in the chocolate chips.  Serve with graham crackers, apple slices or cinnamon and sugar tortilla chips.

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