Easy Homemade Applesauce

Yes, we had hurricane Sandy here in Connecticut. 
Thankfully we never lost power at my house,
but family members did, so we were serving up dinners for a few days. 

After hurricane Sandy, we experienced winter storm Ari. 
Ari made a slippery mess!  It also gave me a delayed opening for work yesterday. 
It was so nice and cozy in the house, and I had a little extra time. 
There were four apples rolling around in a drawer of my refrigerator. 
I knew nobody was likely to pick up one to munch on at that point,
so I tried something "new."  I cut them up and put them in the crock pot! 
I layered:

4 large apples, peeled and cut into chunks,
a drizzle of honey,
a sprinkle of cinnamon,
a lighter sprinkle of nutmeg,
a handful of raisins, and
1 Tbs water.

I turned the crock pot to "low" and went off to work.
There was a cold drizzle as I headed there,
and more cold drizzle as I came home.
Yuck.

Once back in my humble abode, however, it was wonderful.
The contrast of my warm kitchen, with the delicious aroma of spiced apples,
to the dreariness outside, was delightful!

Sometimes we need this contrast to appreciate what we have. 

Anyway, it was a nice healthy ending to our dinner. 
I stirred it up, and divided it into three dessert cups. 

Served hot, it tasted spicy and comforting.
Served cold the next morning, it was sweet and addicting!

Next time I think I'll let it cool before serving. 

Regardless, it's all gone now. 

I'll have to do this again.

Stuffed Cabbage Soup

I absolutely love using my crock pot/slow cooker.  What a marvelous invention!  Throw foods together, turn it on, and come home later to a meal all ready.  If you're able to set the table ahead of time, that's even better.

I was surprised that I have not posted this recipe earlier.  It's one of my favorites.

To make it:

Brown 1-1/4 pounds of ground beef in your skillet.

Mix it in the crock pot/slow cooker along with:

14 oz. of cole slaw mix,
28 oz. canned crushed tomatoes,
1 onion, chopped,
32 oz. gluten free beef broth,
1/4 cup brown sugar,
1 Tbs lemon juice,
1/4 cup of rice, and
1/2 tsp salt.

Cook about 8 hours on low. 
I usually start my slow cooker on high for about two hours at noon,
then I turn it down to low from 2-6 pm.  Dinner is usually around six.

Chicken with LOTSA Garlic

I had an opportunity last weekend to go to the Hartford Flower Show.  I had never been to a flower show before, believe it or not!  I took LOTSA photos, spent LOTSA money, and had LOTSA fun.....even though I went all by myself.

I like this photo of butterflies courtesy of the "Magic Wings Butterfly Conservatory & Gardens" in South Deerfield, Massachusetts.  I'm fascinated by the way the butterflies reflect on the glass in this photo.  The clear wings of the butterflies in the center are very interesting.

The following recipe, which I made last week, is nice as we await Springtime.  I browned the chicken in my cast iron skillet, and finished the dish in my crock pot.  Having LOTSA garlic lifts my spirits the way butterflies and flowers can.

Chicken with LOTSA Garlic
(Serves 6)

In your skillet,
lightly brown 6 boneless/skinless chicken breast halves in 2 Tbs olive oil.

Place 12 new potatoes (or cut up potatoes for 6 servings)
in the bottom of a crock pot.

Add 1 onion, cut up as desired,
1 Tbs oregano, and
a whole head of garlic, peeled and minced.

Put your browned chicken on top of that.
Spoon a little garlic up onto the chicken,
drizzle it with another Tbs of olive oil,
give it a few turns of the pepper grinder, and
sprinkle it with a little more oregano.
I sprinkled the chicken with 1/2 tsp. salt, too.

Cover.  Cook 5-6 hours on high,
or 9-10 hours on low.

**Be sure to spoon the tasty glaze (that sits in the bottom of the pot) over the chicken.  The meat benefits from the moisture, and the flavor is awesome!**

 Those carrots were roasted in the cast iron skillet, like other vegetables I have posted about.

Off the Handle: Garlicky Spinach and Bean Soup

This picture shows a promise of nicer weather....it was taken off the Connecticut coastline on Sheffield Island, from last summer.  It was a really beautiful place if you didn't care about the goose droppings or the vicious mosquitoes.  Just goes to show....there's usually good and bad in everything!

Last week I made a delicious soup to use up leftover beef broth.  It came out really nice.  There was nothing bad about it.  An exception to the statement above!!

Garlicky Spinach and Bean Soup

Put in a crock pot:

2 - 2 1/2 cups gluten free beef broth,
1 14.5-oz. can diced tomatoes,
1 15.5-oz. can white cannellini beans, drained and rinsed,
6-8 cloves of garlic, run through a press, and
1 10-oz. package frozen chopped spinach, defrosted. 

Cook 4 hours on high or 8 hours on low.

Serve topped with GF bacon bits and parmesan....
OR....if you have some of that leftover cooked chicken sausage that I discussed in my last post, cut that up and spoon the soup over it!

Good Ol' Family Favorite Chili

I knitted this nice, cozy cowl for myself.  I wore it the next day after completing it....and I love it!  We need cozy and comforting things in this wild winter weather.

Here is one of my very favorite recipes.  It's one that my family has enjoyed for ages,
and has always been gluten free. 

HH's Good Ol' Family Favorite Chili

Take your cast iron skillet and brown 1-2 lbs of ground beef or turkey.  Drain any fat.

Browning is an important step.  Once I tried to skip this step....
the results were not pleasant!  :(

Mix the browned meat in your crock pot with:

1 15-oz can diced tomatoes,
1 6-oz can tomato paste,
1/2 cup water,
1-2 chopped onions,
1 19-oz can red kidney beans, drained and rinsed,
garlic or garlic powder to taste,
1 Tbs chili powder, and
1/2 tsp salt.

Optional additions:
 1-2 red, green or yellow peppers, chopped,
1 tsp oregano, and/or
1/2-1 tsp cumin.

Cook 4 hours on high or 8 hours on low.

Serve with some shredded cheddar cheese sprinkled on top. 

This is a comforting dish on a cold day!

MMMM.....hot and luscious!

Peter had to put a smiley face on his!

Flying Off the Handle: Chicken Curry Stew

I am tired today.  I have been doing some holiday baking, wrapping, shopping, and card-writing.  There is still a lot more to do.  I am sure the reader can relate.

Today John went off with his friends for a little holiday sightseeing and shopping in Newport.  I told him I would have a nice dinner when he came home, for him and his friends.  What to serve four young adults when you aren't quite sure when they are coming?

The crock pot is tailor-made to days like this.....

This was the second time I made the following chicken curry stew.  When you see a range of amounts, it reflects the first time I made it and the second time I made it. 
(I added more vegetables for more diners.) 

I never used coconut milk before this recipe, and was pleasantly surprised at how this came out!

HH's Chicken Curry Stew
(Serves 6-8)


Put the following in your crock pot:

1-1/2 lbs boneless chicken breast, cut into chunks,
1 onion, chopped,
1 to 2 potatoes, cut into small chunks,
9 to 16 oz frozen baby lima beans,
zero to 16 oz of sliced carrots (or baby carrots),
1 cup to a full 13-oz can of light coconut milk,
1 12-oz can diced tomatoes (I like mine fire roasted!),
1 Tbs cumin,
1 Tbs curry powder, and
1 tsp salt.

Mix it up.

Put the cover on your crock pot. 
Set it to high for 5 hours, or low for 10 hours.

Wave bye-bye as you allow your crock pot to do the work.
Serve with some parsley or cilantro on top as a garnish.

              

Flying Off the Handle: Take-Along Kielbasa and Sauerkraut

In Manchester, Connecticut, there is a local icon known as "Shady Glen."  They have fabulous ice cream....my all-time favorite brand.  UConn ice cream is a close runner-up, to me.   This is understandable, since Shady Glen learned to make ice cream from UConn. 

This little elf reminds me of the holidays.  At each of the two Shady Glen locations, elves are painted on a mural on the wall.  Time stands still in these soda fountains.  The waitresses wear old-fashioned waitress dresses.  Soda is made with syrup and soda water.  The real thing. 

You can see this guy is enjoying an ice cream treat as well as a "crispy cheeseburger."  The recipe for the crispy cheese is a carefully guarded secret.  Some day I will have to figure out how to do this.  I will put it in a gluten free bun. 

The ice cream, purchased in a pre-packed half gallon container, in appropriate flavors like vanilla and pumpkin, worked out fine for my GF family member.  I definitely recommend them.  Pumpkin is my personal favorite. 


Anyway, do you know what smart elves make to bring to Christmas parties?

They are quite busy getting ready for the holidays.  There are cards to write, presents to wrap, decorations to assemble, and menus to prepare.  They need something easy to bring to a potluck gathering.

Enter:  the delicious but simple Kielbasa and Sauerkraut!!!

Peter knows this is an easy dish.  "Honey, we're going to -----'s for their annual Christmas party!  I told them we'll bring kielbasa and sauerkraut."

This is good. 

The last party we went to, I had no leftovers to bring home.  If you use a brand of kielbasa that is gluten free (I happened to use John Morrell), you have a gluten free dish until the rest of the group descends on it.  Before we left for the party, I set aside a plate for John to have when he was home the next day.  He appeared to be eternally grateful.  We have yet another party to attend in a few days, and I will do the same then.

HH's Take-Along Kielbasa and Sauerkraut

Take 3 14-oz gluten free kielbasas.

Slice them into 3/4" slices.

Take one 2-lb package of refrigerated sauerkraut.  Cut a corner off the bag and drain it.  Fill the bag once with water and drain it again to reduce the salt content. 

In a crock pot, layer:

1 cut-up kielbasa,
1/2 the bag of sauerkraut,
another cut-up kielbasa,
the rest of the sauerkraut, and
the last cut-up kielbasa.

Cover.  Cook 4-5 hours on high or 8-10 hours on low.

Bring to your holiday party!

Flying Off the Handle: HH's Family Favorite Beef Stew

This garlic press has a story. 

Look closely at it.  After you read the story you will want one.

See the little garlic papers?

A number of years ago, I went to a Pampered Chef party.  (No affilliation.)

The Pampered Chef consultant demonstrated their remarkable garlic press.  You put a garlic clove in it, without bothering to peel the garlic clove.  Press it through...and presto!  The garlic presses out, the paper stays in!

"Cool," I thought.  "I didn't know you could do that.  I have a good quality garlic press at home, and I'll bet that will work fine."

I went home. 

I tried it.

Apparently, a "good quality garlic press" may not be the best garlic press!

I called the Pampered Chef consultant.

You see the results above. 

This tool is made by Zyliss, by the way.  For what it's worth....


I decided to make our "family favorite" beef stew recently.  I have used other beef stew recipes but my family has always favored this one.  I found it was easy to use gluten free flour in this recipe.....I just substituted it 1:1; and the stew was just fine.  No better....no worse....just as delicious.

Anyway, I had a lot of garlic in my cabinet. 

I went a little overboard on the garlic.  (Can you go overboard on garlic????) 
That darn press makes it so easy.....

HH's Family Favorite Beef Stew

Serves 6, at least....reheats well....

Place 1-2 lbs. of lean stew beef in the crock pot.

Add 1/2 cup GF flour (I used Bob's Red Mill) and stir to coat the meat.

Add:  1/2 tsp pepper,
1 1/2 cups beef broth,
1 tsp GF Worcestershire sauce,
2 cloves garlic (or equivalent of garlic powder)....or more?
1 tsp paprika,
4 carrots (sometimes I use a pound!), sliced....or even a pound bag of baby carrots....
2 onions, chopped (somehow this tastes better),
3 potatoes, peeled and cut into chunks,
2 tsp Gravy Master, and
1 tsp Dijon mustard.

Stir it all to mix.

Cover and cook the equivalent of 10-12 hours on low (or 5-6 hours on high).

Optional additions:
   Mushrooms
   One can chick peas (garbanzo beans)
   Parsnips
   Celery

HH's Family Favorite Pot Roast

Katie couldn't come for her birthday party with the Woodchuck Chicken because she had some sort of virus.  (Her birthday is the same day as John, but three years earlier.)  A week later, she was much better, and everyone still wanted to see her.  I needed to make dinner for six, had a broken-down dishwasher, and yet another dinner party the following day.  I needed something that would be EASY.

I had a lightbulb moment.

Pot Roast!  Pop it all in the crock pot and let it go.  Then I have time to visit and only one pot to clean.  I bought cupcakes for dessert (an especially pretty one for the birthday girl).  We all sang "Happy Birthday" and watched her open presents. 

HH's Family Favorite Pot Roast
(Serves 6-8)

Take a 3-lb pot roast.  (Once I had a larger dinner party and used a 5-lb roast.)

Trim the fat.  In a skillet brown the roast on all sides in a little oil. 
Place it in an appropriate-size crock pot.

Mix in a small bowl: 
1/2 cup red wine,
1/4 cup catsup,
3 Tbs quick-cooking tapioca,
1 Tbs. GF Worstershire sauce,
1 tsp thyme, and
1 tsp oregano. 
Pour this over your roast.

If you want, add new potatoes and cut-up carrots around the side of the roast. 
When I had the 5-lb roast I did not do this.  Last weekend I did. 
Both ways are delicious.

If your family likes onion, by all means add some. 
But my daughter does not like onion, so I left it out. 

Cover, cook on high 4-5 hours or on low 8-10 hours. 

Flying off the Handle: Corned Beef and Cabbage

We SLPs that work in the schools deal with quite a number of teachers and staff.  Every so often some of these people have babies.  I made the above baby hat for the baby of a special education teacher I have been collaborating with.  The hat below is for the soon-to-be-born baby of a woman who works with special needs students in vocational activities. 

Cute, huh?

This week I have developed a cold.  I need a little babying myself.....

Comfort foods are nice this time of year.  Even though many of us think of corned beef only in March, at St. Patrick's Day, my local market has a sale on it in the Fall, as well.  I think their corned beef is the best anywhere.  I have a recipe that my family has loved through the years.  So easy.....so comforting....

HH's Corned Beef and Cabbage

Get yourself a 2-4 pound corned beef brisket.  "Flat Cut" is what I get.  I severely trim the meat of excess fat.  That's what I get for being health conscious.  (As if this fatty, salty meat is healthy.....)

Put in a large crock pot:

1 1-lb bag of carrots, peeled and cut into 1" chunks;

2-3 potatoes, washed and cut into chunks  (Peel if you want.);

2-3 onions, quartered  (This time I decided to put in a bagful of frozen pearl onions, instead.);

Optional:  a few parsnips, peeled and cut into chunks;

1 cup water; and

Your corned beef, fatty side up.

Cook 5-6 hours on high or 10-12 hours on low.

Take a small head of cabbage.  Cut it into wedges, usually 8 of them (depending on the size of the cabbage).  Put them in a skillet with a cover.  For me, that's usually my stainless steel skillet....habit, I guess!

Remove about a cup of broth from the crock pot, using a ladle, pouring it over the cabbage.

Cover and cook 20-30 minutes on medium or medium low heat.  You want it to bubble but not boil over.

Yum!

FYI:  The cooked weight of corned beef is about half that of raw.

Celebrate Autumn Soup

A short while ago, I was getting into my car at a parking lot in my town when this bright red maple leaf landed right in front of me.  I took it home to photograph it. 

Autumn officially begins tomorrow.  The weather today started out relatively cold, but turned out beautiful, with a nice breeze and plenty of sun.  Tuesdays can be a bit hectic so I made this soup.  It combines the cast iron skillet with the crock pot, which is perfect for cooler days.  I browned ground beef and combined it with easy ingredients to make a hearty dinner. 

I once tried using ground beef in the crock pot without browning it first.  Boy, that was a mistake!

Celebrate Autumn Soup

Brown 1 lb. of ground beef in the 10-inch cast iron skillet.

Put in a crock pot with:

1 Qt. gluten free beef broth.  Be careful here....read labels!  I once glutened John before understanding that broth can have gluten.  Go figure....

Add:

1 onion, chopped,

2 potatoes, cubed,

1 8-oz can tomato sauce (I used Hunt's),

1 16-oz bag of frozen veggies (I used Birds' Eye Sugar Snap Stir Fry!)

3 cloves garlic, run through a garlic press,

1 tsp Italian seasoning, and

1 gluten free beef bouillon cube (Again, be careful and read labels!  I used HerbOx.)

Turn on the crock pot and cook 4-5 hours on high or 8-10 hours on low.

My skillet seemed to need a bit of seasoning today for whatever reason.  After cleaning it with hot water and salt, I spread on some Crisco shortening, heated it up a little on the stove, then wiped out the excess. 

Looking good!