Thursday, August 28, 2008

Apple Crump Pie

My friend's mom made this recipe using her own apples and it was amazing!! I made sure to ask for the recipe. I like to slice the apples more thinly because that was how she did it and her pie was one of the bests I have ever had!

5 to 7 tart apples (5 cups)
1 9-inch unbaked pastry shell
1/2 cup sugar
1 tsp. cinnamon
1/2 cup sugar
3/4 cup enriched flour
1/3 cup butter or margarine

Pare apples, cut in eighths (*I actually find it best when I thinly slice the apples). Arrange in unbaked pie shell. Mix 1/2 cup sugar with cinnamon; sprinkle over apples.

Mix 1/2 cup sugar with the flour; cut in butter until crumbly. Sprinkle over apples. Bake in hot oven (400 Degrees F) for 40 minutes or until done. Cool. Spoon whipped cream atop; sprinkle with cinnamon-sugar mixture.

Chinese Chicken and Mushroom Lettuce Cups

This is another college favorite! It is a recipe I found in a Cooking Light magazine, so it is also healthy :). The directions tell you to freeze the mixture to make it an easy future meal, but I prefer to eat it right when I make it!

1 tsp sesame oil
3 garlic cloves, minced
3 cups minced cremini mushrooms (about 8oz)
1 cup minced shitake mushrooms (about 2.5oz)
1 pound ground chicken breast
3 cups shredded napa (Chinese) cabbage
1/4 tsp kosher salt
1/8 tsp crushed red pepper
1 (8oz) can whole water chestnuts, drained and minced
1 cup minced green onions
2 Tbsp oyster sauce
2 Tbsp low-sodium soy sauce
1/4 cup chopped fresh cilantro
24 Boston lettuce leaves

Heat sesame oil in a large nonstick skillet over medium heat. Add garlic, cook for 2 minutes. Add mushrooms and chicken; cook for 8 minutes, stirring occasionally. Add shredded cabbage, kosher salt, crushed red pepper, and water chestnuts; cook for 5 minutes or until cabbage wilts. Remove from heat and stir in onions, oyster sauce, and soy sauce. Cool completely. Place mixture in an airtight container or heavy-duty zip-lock bag; freeze.

Thaw chicken mixture overnight in refrigerator or microwave at MEDIUM for 10 minutes. Bring to room temperature, or microwave on HIGH until warm, if desired. Stir in cilantro. Spoon about 3 Tablespoons chicken mixture into each lettuce leaf with slotted spoon.

Yield: 8 servings (3 lettuce cups each)

Calories 103 (13% from fat); Fat 1.5g (sat 0.3g, mono 0.4g, poly 0.5g); Protein 15.3g; Carb 7.4g; Fiber 2.3g; Chol 33mg; Iron 1.4mg; Sodium 270mg; Calcium 44mg

Wednesday, August 27, 2008

Stuffed Red Peppers

This was a college favorite. It makes great leftovers for busy weeks. I usually alter the recipe a little to make use of similar ingredients I have on hand: I usually use a lean ground meat and brown rice or couscous; I swap the jarred cheese and salsa for a 1/2 cup shredded cheese and 1/2 cup salsa; and I eliminate the beef granules and pour chicken stock in the pan as well as use it to make the rice for extra flvor. See my comments below, denoted by the " * "

4 large red bell peppers
3/4 pound ground chuck
1/2 pound ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons beef bouillon granules (*use beef or chicken stock)
salt and pepper
1 cup cooked rice (*cooked in beef or chicken stock)
1/2 cup jarred cheese and salsa (*shredded cheese and some salsa)
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onion tops
1 tablespoon soy sauce
1 cup hot water (*eliminate if using beef or chicken stock)

Preheat oven to 350 degrees F. Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.

Using a hot skillet, saute the ground meat, onion, garlic, 1 teaspoon of bouillon granules, salt and pepper. Saute until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers.

In a small bowl, mix the hot water and the remaining bouillon granules (*or use beef/chicken stock). Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.

Rice Krispie Treats (Special Edition)

*My friend made this recipe once and I absolutely loved it! Its a must try.

1 cup Karo syrup (brand name corn syrup)
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies
1 bag butterscotch
1 bag milk chocolate

Put sugar and Karo syrup into a medium saucepan. Bring to full boil. Remove from heat and stir in peanut butter. Pour over Rice Krispies and mix well. Spread into a 13x9 pan. Melt butterscotch and chocolate chips in microwave. Spread over top. When cool, use metal spatula to cut into squares.


1 lb. boneless chicken, cut into bite size pieces
1 pkg. frozen stir-fry vegetables
(*I prefer fresh broccoli, matchstick carrots, sliced colored bell peppers, mushrooms, celery)
1/6 c. oil
1/6 c. vinegar
1/3 c. teriyaki glaze
1/4 tsp. salt
1/4 tsp. pepper 1 tbsp. Tabasco sauce

Heat oil and vinegar on High in a Wok or frying pan. Add chicken and vegetables. Cook until chicken is cooked, stirring often. Drain oil and vinegar. Reduce heat to medium, add teriyaki glaze, salt, pepper and Tabasco sauce. Stir for 10 to 15 minutes. Serve over rice or on the side with potatoes.

Chocolate Eclair Dessert

*This recipe is amazing! On one occasion, to be healthier, I used the sugar free/ fat free vanilla pudding, fat free cool whip, and low fat graham crackers. My Mom and brother still seemed to really enjoy it.


Line bottom of 13x9x2 baking dish with whole graham crackers. Beat pudding mix & milk until smooth. Fold in whipped cream. Spread half of pudding mixture over graham crackers. Place another layer of graham crackers over pudding. Cover with layer of graham crackers.

TOPPING: Melt chocolate and butter over low heat. Beat remaining ingredients into chocolate until smooth. Frost top layer.

Chill 24 hours before serving.

Fusilli alla Caprese

*If you like Caprese salad, you may like this pasta! Recipe courtesy Giada De Laurentiis. It makes 4-6 servings

1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.

In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.