Friday, June 18, 2010

Granny's Apple Crisp with Vanilla Sauce

My first truely pure recipe- no added sugar, no added fat, just added deliciousness! Cinnamon, apple cider vinegar, and lemon juice are all great dietary supplements. Mix that with apples and nuts to get the healthiest snack around!

Apple Crisp
4 Granny Smith apples
1 tbsp Apple Cider Vinegar
1 tsp Cinnamon
1 tbsp lemon juice
1/4 tsp salt
1 1/2 cups sliced almonds, chopped pecans, or a mix of the two

Preheat oven to 400 degrees. Peel and slice apples into thin pieces. In a large bowl, mix apple cider vinegar, cinnamon, lemon juice, and salt. Combine with apples until apples are evenly coated. Pour into a pie or casserole dish. Top with almonds and/or pecans and sprinkle on some extra cinnamon. Bake 45-50 minutes at 400 degrees.

Vanilla Sauce
1 cup milk (can be substituted for coconut, almond, soy milk, etc)
1 tbsp vanilla
1-2 tbsp cornstarch

Bring milk and vanilla to a boil in a small saucepan. Slowly whisk in a bit of cornstarch at a time until it reaches your preferred thickness.

Pour vanilla sauce over apple crisp when done and ENJOY!

Soul Soup

What do you get when you mix one Camilla plus the few things she had left in the fridge? Oh right... soul soup: A hearty, comforting stew that works as either a side dish or the main meal. Not exactly what I'd had in mind to beat the heat on an 80 degree day, but I pretended it's winter and ate away!

1 lb ground beef or buffalo
1 onion finely chopped
1 bell pepper diced
8 cups chicken broth
2 cubes vegetable buillon
1 cup marinara or tomato sauce
5 tomatoes, quartered
2 tbsp garlic
Curry powder
Any array of comforting spices you feel fit to throw in

Pour chicken broth and tomato sauce into a large pot. Heat on medium. Once boiling, add in tomatoes, garlic, curry, cumin, oregano, salt, and pepper. In a large frying pan on medium heat, fry ground beef or buffalo in small pieces until completely well done. Add into soup mix. Fry onion and bell pepper in the same pan about 5 minutes on low to medium heat and add to the soup. Stir until everything's well combined. If more taste is desired, add more curry and cumin, or some hot sauce to spice it up! Enjoy!

Thursday, June 3, 2010

Aubergine Parmigiana

I attempted to grill eggplant the other day, and seeing as fire's not my best friend, I almost burned down the house. Sooo... I chose oven-baked eggplant for this dish and it turned out gorgeous and delicious, almost like a gluten-free lasagna!

2 Eggplants, thinly sliced
2 Chicken breasts
1 can tomato sauce (homemade or store bought)
2 tbsp garlic
Italian seasoning
Olive Oil
1 cup Parmesan cheese, shredded

Preheat oven to 425 degrees. Rub chicken with 4 or 5 tbsp italian seasoning, 1 tbsp garlic, salt, pepper, and 1 tbsp olive oil. Place chicken on a stone pan and set aside.
In a deep bowl mix 1/2 cup olive oil, salt and 1 tbsp garlic. Lay eggplant slices in olive oil mixture for 10 seconds and place eggplant on a pan. Do not lay eggplants over each other, lay them side to side. Put eggplant and chicken in a 425 degree oven for 15 minutes or until ready.
Check that the chicken isn't pink, and that the eggplant is slightly crisp on the outside, but juicy in the middle. Once both are done, slice the chicken into thin slices and toss in a bowl with the eggplant, tomato sauce, and 1/2 cup parmesan. Incorporate the ingredients and transfer to a serving dish. Sprinkle the top with parmesan, and put back in the oven 5-10 minutes.