Slow Cooker Pear Applesauce

After getting a produce basket this week fromwww.bountifulbaskets.org, I realized I had an abundance of apples and Asian pears.  My executive decision then is to create a delicious slow cooker version of an Asian pear applesauce.  I used very specific produce as it is what came in my produce co-op but you can use other varieties of apples and pears to suit your tastes as well.  Enjoy!

Slow Cooker Asian Pear Applesauce

Ingredients

o   3 medium ginger gold apples, peeled, cored, sliced

o   3 medium red gala apples peeled, cored, sliced

o   5 small Asian pears peeled, cored, sliced

o   1 tablespoon cinnamon

o   ¾ cup packed brown sugar

o   1 tablespoon vanilla extract

o   1 tablespoon lemon juice

 

Directions

1.    Add all ingredients into slow cooker, cook on low for 6-8 hours.  Blend or mash with fork, depending on the texture you are looking for.  The fruit will simply fall apart with a fork.  Enjoy warm or cold, over ice cream or oatmeal or alone. 

Overall

This is a recipe I have made a few times before and the recipe always varies with the produce I have on hand.  The end result is almost like a pie filling.  This dish is best served warm or cold.  It is sweet and delicious with flavors of apples, brown sugar and Asian pears.  Cook it long enough and you don’t even have to blend it as it falls apart from the sugars.  Delicious!

Frugality

The apples were $1.27 and the Asian pears were $1.27, both from my co-op basket this week.  Spices were on hand.  The grand total for this large pot of applesauce was $2.54.  You can hardly buy a jar of applesauce for this price and not nearly as delicious.

Look Forward To

Doing something with all of these plums, nectarines and tomatoes…

Marinated Grilled Portabella Mushroom

This is my favorite way to prepare portabella mushrooms.  You can eat them plain, like a steak or on a bun, like a burger.  The end product is a delicious alternative to meat with tons of flavor.

Marinated Grilled Portabella Mushrooms

Ingredients

o   2 large portabella mushrooms

o   2 cloves minced garlic

o   2 tablespoons extra virgin olive oil

o   2 tablespoons balsamic vinegar

o   2 teaspoons oregano

o   salt and pepper to taste

 

Directions

1.    Clean mushrooms by taking a moist paper towel and wiping them down.  Do not run under water, as this will make your mushrooms soggy.

2.   Place mushrooms face up in baking dish large enough for both mushrooms to lay flat.

3.   Cover mushrooms with garlic, olive oil, vinegar, oregano and salt and pepper.  Allow time to marinade (at least 15 minutes).

4.   Preheat grill to medium heat.  Add mushrooms face up so the marinade has more time to soak in. 

5.   Cook about 5 minutes on each side, or until desired firmness.

6.   Serve warm either plain or on bun.  Enjoy!

Overall

The end result of this recipe is a very meaty, garlicy delicious addition to your meal.  Serve along side my herbed spaghetti squash http://thefrugalveg.blogspot.com/2011/09/herbed-spaghetti-squash.html.  

Frugality

The mushrooms were $3 and everything else was on hand. 

Look Forward To

I will be picking up my produce basket from my local co-op tomorrow.  I’m looking forward to discovering my new foods to work with next week!

Herbed Spaghetti Squash

This recipe was one I made up.  Usually I make spaghetti squash into either a pasta-like dish with red sauce or mix it with macaroni and create a healthier version of macaroni and cheese.  Since I just made lasagna last night, I’m kind of all-pasta’d out (if that’s even possible).  So I decided to try something a little different.

Herbed Spaghetti Squash

Ingredients

o   1 medium spaghetti squash, 2-3 pounds

o   3 Tablespoons butter or margarine

o   ½ tablespoon dried parsley

o   1 tablespoon dried basil

o   1 tablespoon dried oregano

o   1 teaspoon salt

o   1/8 teaspoon fresh ground black pepper

o   A small handful of crushed walnuts or pinenuts

 

Directions

1.    Preheat the oven to 375 degrees F.

2.   Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish.  Use either a grapefruit spoon or a melon baller to remove seeds and discard.

3.    Bake for 45 minutes to an hour, until the squash is easily pierced with a paring knife.

4.   Remove from the oven and allow to cool slightly (cool enough for you to work with it with your hands). Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

5.   Add the butter, herbs, nuts and salt and pepper and toss thoroughly but gently to combine. Serve immediately.

Overall

This recipe is delicious, fresh-tasting and easy to make.  The nuts provide a great texture.  Enjoy!

Frugality

The squash was about $3 from Sprouts and everything else was on hand.  Very cheap and delicious side dish!

Look Forward To

I will be picking up my produce basket from my local co-op tomorrow.  I’m looking forward to discovering my new foods to work with next week!

Kate's Veggie Lasagna

This recipe is one of my favorite ways to use up all the veggies I have in the house.  In this case, I had broccoli, red bell peppers, zucchini and onions.  You can use whatever vegetables you have on hand though.  This recipe fills a 9 X 13 pan to the tippy top.  Enjoy!

Kate’s Veggie Lasagna

Ingredients

o   1 pound of broccoli, cut into small florets

o   3 red bell peppers, diced

o   2 sweet yellow onions, diced

o   2 medium zucchini, sliced

o   2 15 ounce containers of part skim ricotta cheese

o   1 egg

o   2 jars of your favorite pasta sauce

o   Extra virgin olive oil (enough to coat a large pan)

o   1 tablespoon dried basil

o   1 tablespoon dried oregano

o   Salt, to taste

o   1 package of lasagna noodles

o   1 bag shredded mozzarella cheese (I used part-skim)

o   ¼ cup shredded parmesan cheese

o   4 cloves garlic, minced

 

Directions

1.   Preheat oven to 350 degrees. 

2.  In a large pan, coat bottom with EVOO, add onion, broccoli, bell peppers, garlic and zucchini.  Cook until the veggies are soft and the onions have a golden color.  Add salt to taste.

3.  In a large bowl combine ricotta cheese, Parmesan cheese, basil, oregano and egg.  Stir.

4.  Add veggies to cheese mixture, stir.

5.  In 9 X 13 baking pan (I used glass but metal is good too), make layer in this order- uncooked lasagna noodles, ½ cup sauce, 1/3 veggie/cheese mixture, 1/3 cup mozzarella cheese.  Repeat layering until your ingredients are all used up.

6.  Cook for an hour and serve warm.

Overall

This is my go-to recipe for veggie lasagna.  The flavor of the fresh vegetables goes great with the 3 kinds of cheese.  This full pan of lasagna will definitely provide some great leftovers!  Enjoy!

Frugality

This is not my cheapest meal but its worth every penny.  The pasta sauce was on sale 2 for $2 at Fresh and Easy.  The broccoli was $.88, the squash was also $.88 both from Sprouts.  The bell peppers were 3 for $1 at Sprouts, the onions were about a dollar.  The ricotta cheese was $4 from Fresh and Easy, the spices, parm, garlicv and EVOO were on hand.  The lasagna noodles were $2 and the mozz was $2 both from Fresh and Easy.  The grand total for this pan of deliciousness is 13.76 and enough food to feed you for a good few days.

Look Forward To

I still have a spaghetti squash and 2 portobella mushrooms to use and I will be getting a produce basket from my local co-op on Saturday morning.

National Honey Month

According to http://www.honey.com/, September is National Honey Month.  To celebrate (and give us a reason to get together and share good food), a friend of mine hosted a “honey party” this Sunday.  Guests brought a honey-infused dish of their choice.  Being the overachiever that I am, I brought 2 dishes to share.  I found the original recipes on www.allrecipes.com and am publishing the altered, finished product recipes that I used.

Honey and Feta Dip

Ingredients

• 1 (6 ounce) package crumbled feta cheese
• 1 tub reduced calorie cream cheese
• 1 cup honey
• Crackers for serving

Directions

1. Combine ingredients in medium sized bowl.  Stir to mix and serve with apple slices and crackers of your choice.

Overall

Delicious!   Great combination of flavors.  I especially liked to dip whole wheat crackers in this mixture. 

Frugality

The feta cheese was about $3, the cream cheese was about $2 on sale and I had the honey on hand.  I got the crackers for $2.  For $7 this is a great party food that I will definitely make again!

Honey Brie Spread

Ingredients

• 1 (14 ounce) round Brie cheese
• 1 (10 ounce) can refrigerated crescent roll dough
• 1 1/2 cups honey
• 1 1/2 cups pecan halves
• Apple slices for serving

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Unwrap the wheel of Brie, and crescent rolls.
2. Unroll the crescent roll dough, and wrap around the Brie. Make sure to press seams together to seal in the cheese or you will have a mess on your hands. Place in a 9 inch round pie pan. Sprinkle pecan halves over the top, and drizzle honey over the whole thing.
3. Bake for 30 minutes in the preheated oven, until golden brown and cheese is soft. Serve with apple slices.

Overall

Another great recipe.  Next time I make it I will be more careful to seal all the seams of the crescent roll so the cheese doesn't get out of the brioche.  The honey sweetened the Brie and the crescent roll created a nice texture.

Frugality

The Brie was $6 at Costco, the nuts were $3 but I still have almost a whole bag left, the honey was on-hand and the pre-sliced apples were $3.  For $12, this is a great indulgent appetizer that all of the guests at the party enjoyed.

vegetarian chili

My first recipe is adapted from http://allrecipes.com/recipe/vegetarian-chili/detail.aspx.  I love to use allrecipes.com because there are so many reviews on each recipe that make great suggestions to make the dish even better.  All the reviews for this recipe were positive and it has a 4 1/2 star rating.  Here's my new, improved version:

Ingredients

• 1 (12 ounce) package frozen burger-style crumbles (I used Boca brand)
• 2 (15 ounce) cans black beans, rinsed and drained
• 2 (15 ounce) cans dark red kidney beans, drained
• 1 (15 ounce) can light red kidney beans, drained
• 1 can of sweet corn (drained)
• 2 yellow or red bell peppers, chopped
• 1 (29 ounce) can diced tomatoes
• 1 (12 fluid ounce) can tomato sauce
• 1/2 cup water
• 2 sweet onions, chopped
• 3 tablespoons chili powder
• 1 1/2 tablespoons ground cumin
• 1 tablespoon garlic powder
• salt and pepper to taste
• 1 Tablespoon extra virgin olive oil 

Directions 

• In a large pot heat extra virgin olive oil over medium heat, add onion and bell peppers.  Cook about 10 minutes stirring often.
•  In a large pot, combine black beans, kidney beans, diced tomatoes, tomato sauce, water, chili powder, cumin, garlic powder, salt and pepper.
• Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.   The longer it cooks, the better it tastes.  15 minutes before serving, add ground crumbles (if you add them sooner, they get too chewy).
• Serve alone or with shredded cheese and crackers.

Overall
This was my first time cooking with the Boca veggie crumbles so I was a little apprehensive.  I thought it was a good chili that's even better the next day.  When I make it again, I will maybe throw in some sliced Italian zucchini for more veggie goodness.  I forgot to add the salt and pepper and when added, it tasted much better.  

Frugality
I went on a shopping trip to Fry's prior to cooking this meal.  The Boca crumbles were on sale for $2.99, the cans of beans and corn were all Kroger brand and cost about $0.70 (6 cans), the onions were about $1.50 (though you could go cheaper and get yellow onions and it would taste pretty good still), the diced tomato and tomato sauce was about $3 and the spices and olive oil I had on hand.  The grand total for this big pot of chili is less than $12.  Delicious!  

Look Forward To.... 
September is National Honey Month and a friend of mine is hosting a "Honey" party.  Each of the guests are bringing a honey infused recipe...not sure what mine will be yet.  (As of now I'm leaning toward a lemon honey cookie recipe I found.)

I just pre-ordered my produce basket from http://www.bountifulbaskets.org/.  Its a food coop that brings me a great variety  of delicious local produce from around my area for $15 a basket.  I'm excited to see what I get this week and try out some new recipes.