Berry Crisp

I’ve always liked Apple Crisp from when my Mother and Grandmother used to make it when I was a child…. fond childhood memories, comfort food and all that goes with it!

My daughter recently made a Berry Crisp when we were visiting her – it was sumptious. Got the recipe from her and adjusted to what we had on hand. The fruit measurements are close to what I had available. You can use any combination you have on hand just so you have 4 1/2 – 5 cups of fruit – even if it’s only one or two kinds. I’ve been thinking of using peaches or nectarines for one of the fruits sometime.

Berry Crisp

Ingredients – filling:

  •  1 1/2  cups sliced/diced strawberries

    Berry Crisp

    Berry Crisp – fresh out of the oven. One helping removed before it even cooled!

  • 1 cup blueberries
  • 1 1/2 cups blackberries
  • 1 cup raspberries
  • 1/4 cup sugar (I’ve been using raw cane sugar)
  • 1 tsp. lemon zest
  • 1 tsp. lemon juice
  • 1 tsp. cinnamon (I love Penzey’s Vietnamese cinnamon.
  • 2 tsp. corn starch

Ingredients – Topping:

  • 1 1/4 cups rolled whole oatmeal (not quick kind)
  • 1/2 cup whole wheat flour (I use pastry flour)
  • 1 tsp. cinnamon (See my Penzey’s link on filling)
  • 1/3 cup light brown sugar.
  • 1/2 tsp. sea salt
  • 1/4-1/2 cup chopped nuts (I’ve used sliced almonds or pecans cuz that’s what was there. You can omit if you wish, but why??)
  • 1/4 cup butter, melted

Put it Together:

  1. Pre-heat oven to 375 degrees F.
  2. Put all the filling ingredients in a large bowl and gently mix. Set aside.
  3. In another bowl, mix topping ingredients (except for butter) thoroughly. Add the butter and mix again.
  4. Put the fruit mixture in a deep dish pie pan.
  5. Cover with the topping mixture, spreading out evenly.
  6. Bake in 375 degree F oven for 40 minutes or until fruit is done and topping lightly browned.

Serve plain, with whipped cream, or with vanilla yogurt. This is not overly sweet, so it could easily be served for breakfast. In fact, I have had it for breakfast :-). Hope you enjoy this as much as we do!

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Granola – for breakfast and snacking

I’ve been on a granola kick lately. I used to make it a lot when the kids were younger, but got away from that. Then my daughter made this granola for us that we really liked and inspired me to start again. Got her recipe and then made some changes just because I could. I’ve made this a few times and it’s gone over quite well. I had searched the Internet for recipes, but they all had too much oil and/or sweetener in them. So this is what I came up with…

UPDATE: Updated 8/26/17 to reflect my current use of ingredients.

Granola

Ingredients

Granola

Granola

  • 8-9 cups Old-Fashioned Oatmeal
  • 1 1/2 cups natural whole almonds
  • 1/2 cup chopped pecans (or use 2 c almonds)
  • 1 cup roasted unsalted sunflower seeds
  • 2/3 – 3/4 cup roasted unsalted pumpkin seeds
  • 2 rounded Tbsp cinnamon
  • 1/2 tsp. nutmeg
  • 3/4 tsp. sea salt
  • 1 1/2 Tbsp. Vanilla
  • 1/2 cup Extra Virgin Olive Oil
  • 1/3 cup REAL Maple Syrup
  • 1 – 2 cups dried fruit – I’ve used cherries, raisins, currents

Put it Together

  1. In a large bowl, combine oatmeal, seeds, nuts, cinnamon, salt
  2. In a small bowel combine oil, maple syrup, and vanilla.
  3. Pour the syrup mixture over the cereal mixture. Mix thoroughly to coat everything.
  4. pour in two cake pans and spread out evenly.
  5.  Bake at 260 degrees for 1 1/2 hours… stir every 30 minutes to bake evenly.
  6. Remove from oven and put granola into large bowl. Let cool. Add dried fruit and store in containers.
I put this on my yogurt/fresh fruit mixture for breakfast. My son likes to eat it by the handful as a snack.
There is room for a lot of variation in the recipe…. you could use a mixture of grains, add some flax meal. Substitute walnuts for the pecans. Use honey instead of maple syrup…. you get the picture :-).

Stir Fried Broccoli with a Kick

We had quite a bit of broccoli in our garden, especially after the first frost…my son froze it in several gallon freezer bags. We wanted to do something besides the typical stir-fry or steam/boil… so this is what we came up with. The amounts are really just what we had on hand and what looked good, so feel free to experiment. My son added the Cajun seasoning and we find that we like it! Putting lots of thin sliced onions in the mix gives this a delicious treat.

Stir Fried Broccoli with a Kick

Ingredients

  • 2 bunches of fresh broccoli cut in bite size pieces or a large bag of frozen broccoli
  • 2-3 medium onions – cut in half and sliced thin
  • 5-6 large cloves garlic, minced

    stir-fried-broccoli

    Stir Fried Broccoli with a Kick

  • 1/2 tsp. crushed red pepper flakes
  • 2 Tbsp. Olive Oil
  • Sea salt to taste
  • Cajun seasoning such as Slap Ya Momma which can be found on Amazon

Put it Together:

  1. Steam the frozen broccoli until it is thawed and slightly done. If using fresh, steam for 5-6 minutes. Drain and rinse in cool water.
  2. Heat Olive Oil in large pan and saute the onions, garlic, and red pepper a couple minutes until onions are starting to go limp.
  3. Add the drained broccoli and continue cooking until done.
  4. Season with sea salt and the Cajun seasoning.

White Bean Dip

I got the recommend of this recipe from my sister who found it on Heidi Swanson’s 101cookbooks.com web site. Made a few changes such as more beans and less olive oil… upped the garlic and rosemary also. It is an awesome recipe!!

White Bean Dip

  • 2 – 15 oz. cans white beans (I’ve used Cannellini & Great Northern) or cook the dry beans and use 3 1/2 cups of cooked beans.
  • 1 cup sliced almonds, toasted
  • 4-6 cloves garlic, minced
  • 3 tsp. fresh rosemary, minced

    White Bean Dip

    White Bean Dip

  • 2 Tbsp. lemon juice
  • Zest of 1/2 lemon
  • 1 tsp. sea salt
  • 5 Tbsp. Extra Virgin Olive Oil
  • 1/4 – 3/4 cup water

Put it Together:

  1. In small saucepan, heat olive oil and add rosemary and garlic. Cook on low sizzle for 2-3 minutes and then remove from heat and let steep for 15 minutes. Pour through a strainer and set aside the olive oil.
  2. Rinse beans and put in medium size bowl.
  3. Add approximately 2/3 of the almonds to the beans along with the lemon juice, salt, 1/4 cup water and 4 Tbsp. Olive Oil.
  4. Puree the bean mixture adding additional water as needed to make a creamy paste to your desired consistency.
  5. Put the bean mixture in a serving dish (I use an oval shaped dish). Drizzle the remaining olive oil over the top, add the lemon zest and the remaining toasted almonds.
  6. Serve with whole grain crackers, pita crackers, or veggies and enjoy!

Roasted Brussels Sprouts

Broccoli is probably one of the more popular cruciferous vegetables being touted for its health benefits… but there are numerous other ones. Brussels sprouts is a favorite around here…. and our most favorite way of preparing it is to roast it. My mother used to harvest brussels sprouts from our garden after the first frost and prepare them by boiling and serving with butter. I always liked this, but roasting takes it to a new level.

Roasted Brussels Sprouts

Ingredients:

  • 1-2 lbs. fresh brussels sprouts

    brussels-sprouts-unclooked

    Brussels Sprouts before roasting

  • 3 Tbsp. extra virgin olive oil
  • 2 tsp. Maldon Salt (you can use any salt (regular or sea salt), but Maldon Salt adds a nice dimension to this dish
  • Fresh ground pepper to taste

Put it Together:

  1. Preheat oven to 400 degrees
  2. Clean brussels sprouts – cut ends off, halve, and rinse in water, removing any leaves that are damaged or wilted. Drain.
  3. Combine brussels sprouts and olive oil in a 13 x 9 inch cake pan. Add salt and lightly mix.
  4. Roast brussels sprouts in oven 30-40 minutes or until lightly browned. Toss a few times to mix during roasting time. Season with pepper and additional salt if desired.

    roasted brussels sprouts

    Roasted Brussels Sprouts

  5. Serve and enjoy!!

White Bean Chicken Chili

I’ve never made white bean chili, but I’ve tasted a few variations. The weather is cold and windy, and it seemed like a good time for a new recipe. This one comes together pretty fast. It is based on several recipes I found and the ingredients I had on hand. We all thought it was pretty good and will make it again.

White Bean Chicken Chili

Ingredients

  • 2 Tbsp. Extra Virgin Olive Oil

    white bean chili

    White Bean Chicken Chili

  • 2 large onions, chopped
  • 6 cloves garlic, minced
  • 2 tsp. dried oregano
  • 1 Tbsp. cumin
  • 1 tsp. cayenne pepper
  • 1 – 32 oz. box chicken stock (4 cups)
  • 1 cup water
  • 3-4 cups cooked chicken, diced (preferably the white meat)
  • 5 cans Great Northern Beans, drained and rinsed
  • 1/3 cup fresh cilantro, chopped
  • 1 cup shredded cheese – Monterey Jack, white Cheddar, Pepper Jack. May also use sour cream instead.
Put it Together:
  1. Heat olive oil in large pot. Add onions and garlic. Sauté until slightly cooked – 3-5 minutes.
  2. Add oregano, cumin, cayenne pepper and mix thoroughly.
  3. Add broth, water, and chicken. Cook a few minutes until slow boil.
  4. Remove 1-2 cups liquid and pure two cans of drained, rinsed beans with an immersion blender or food processor. Add to soup.
  5. Add remaining 3 cans rinsed, drained beans and cook mixture 30 minutes or so to blend flavors.
  6. Stir in cilantro.
  7. Serve and top with cheese or sour cream.

Simmered Cabbage

I really like cabbage, but don’t think to cook it as often as I should as it’s so good for you with all sorts of antioxidants and cancer fighting substances. I also like it raw as in coleslaw, but when fall and winter are here, cooked cabbage is always a nice addition to the meal. Here’s what I like to make (Note to self: Make it more often!). My husband thought it was awesome, so the recipe will stay in the “list of things to make.”

Simmered Cabbage

Ingredients

  • 1 small head of cabbage, chopped (around 4-5 cups)

    simmered cabbage

    Simmered cabbage

  • 2-4 cloves garlic, minced
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 tsp. sea salt
  • 1/2 tsp. fresh ground pepper
  • 2 cups chicken broth
Put it Together:
  1. Melt butter and add olive oil to large skillet
  2. Add garlic and saute briefly
  3. Add cabbage, salt & pepper and saute 5 minutes, stirring often
  4. Add the broth, bring to just boiling, cover and cook for 5 minutes.
  5. Remove cover and simmer an additional 10 minutes or until done, stirring often.
  6. Season with additional salt & pepper if desired. Enjoy!