Apple Crisp

It's definitely Fall here in northern NY. I couldn't help but laugh when my sister called me yesterday from Tucson, and she wanted to show me her boots and leg warmers. HA! It's funny because she's excited to wear boots now that the southern Arizona nights are cooling down. But I'm here trying to hold out as long as possible until I start wearing boots--knowing that once I do, that means it's officially cold. I'm not ready for that yet!

Today we picked up a bunch--or should I say bushel--of apples from a farmers' market down the street. The apples were on sale for 50 cents per pound! They had so many different varieties, I had no idea which ones to choose. They all smelled so sweet and delicious. I ended up with a bag each of Cortland and Ida apples.

I decided to make an apple crisp for dessert tonight. The apples were sweet enough that I hardly had to use any sugar! It turned out so great; perfect for a rainy Fall night.

Apple Crisp

Filling

• 6 small/3 medium apples (I used the Cortland variety)
• 1 teaspoon cinnamon
• 1 tablespoon sugar
• 2 tablespoons flour

Topping

• 1 cup quick oats
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 cup brown sugar (I used a tad less)
• 2 tablespoons "I can't believe it's not butter"

Preheat oven to 350. Peel, core and thinly slice apples. Mix first 4 ingredients in 9-inch baking dish. 

In small bowl (or large coffee cup, like I used), mix topping ingredients until crumbly. Spoon over apple mixture. Bake for 30 minutes. 

I served with a scoop of vanilla ice cream. 

3 Bean Turkey Chili

Another pretty sunset last night!

It's been chilly, so what better time to make some chili!? I tried a new chili recipe, and was a little worried since my husband and I really love the ones I usually make. We were both very pleased, and pleasantly surprised by the heat! No need to add extra hot sauce to this one!

Top this healthy, HOT chili with plain greek yogurt, a sprinkle of red onion and cilantro, (melted cheese if that's your thing), and you've got something really special.

 3 Bean Turkey Chili

• 1 pound ground turkey (I used 93% lean)
• 1 small onion, chopped
• 1 (28 oz) can diced tomatoes
• 1 (16 oz) can tomato sauce
• 1 (4.5 oz) can chopped green chilies, drained
• 1 (15 oz) can chickpeas, undrained
• 1 (15.5 oz) can black beans, undrained
• 1 (15.5 oz) can kidney beans, undrained
• 2 tbsp chili powder (use less if you don't want heat)
• 1 teaspoon crushed red pepper flakes (same here--use less/none if you don't want heat)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon sugar
• 1/2 teaspoon cumin
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried basil

Brown the turkey and onions until fully cooked. Drain excess fat. 

Throw everything into the crock pot. Stir to combine all ingredients, set on high for 5-7 hours. Your home should be smelling spicy and flavorful, and your heart will be feeling warm and cozy as you enjoy a bowl of this savory chili. 

BBQ Chicken Pizza

I think this was one of my favorite pizzas I've made! The crust was perfect: thin, crispy outside, slightly chewy inside. I used just enough barbecue sauce to make it saucy and flavorful, but not overwhelming. The spice from jalapeños and crushed red pepper flakes was perfect (I love the heat!). The only thing I'll try next time is to add diced tomatoes. I think they'd add a little extra tangy sweetness.

BBQ Chicken Pizza

• wheat pizza crust
• 1/3 to 1/2 cup barbecue sauce (I used Sweet Baby Ray's Honey Barbecue Sauce)
• shredded chicken, about 2 medium breasts worth
• 1/3 cup chopped cilantro
• small bunch chopped green onion
• 1 jalapeño, finely diced
• 1/2 cup diced green bell pepper
• 1/2 cup diced tomato
• shredded cheese

Preheat oven to 450. Prepare dough, spread out onto greased and cornmeal dusted pizza pan. Set aside and let rise for about 10 minutes.  

Heat shredded chicken in skillet with cilantro, green onion, jalapeño, and remaining BBQ sauce. 

Top crust with about 1/3 cup BBQ sauce, enough to cover dough. Then add chicken mixture, bell pepper, tomato and cheese. 

Bake for 20-25 minutes. Top with crushed red pepper flakes. 

Can you tell which side is mine?

Peanut Butter and Jelly Pizookie

Who doesn't love a pizookie?! I don't really know where that name came from, or what it means. But I know it takes like a half-baked cookie. Warm, ooey-gooey inside and a little crusty outside, and even better when topped with ice cream!

Well, last night I tried a healthy version, adapted from the healthy dessert blog, Chocolate-Covered Katie.
I was excited to use the secret ingredient, chickpeas! The last time I used them in cookies I was very impressed. So this time I was sure to be pleased, and hoped my husband would like it too. I couldn't decide if I should tell him about the special ingredient. After he had a few bites, and said the dessert had a nice, rich peanutbutter flavor, I couldn't wait any longer. I had to spill the beans (how punny!). Sad to say, he set down his dish at that moment and didn't pick up the spoon again. Guess he didn't like it any more. That just means more for me!

Peanut Butter and Jelly Pizookie

• 1 can chickpeas, drained and rinsed
• 1/2 cup peanut butter
• 1/4 cup oats
• 3/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup brown sugar (I used a bit less)
• jam of choice for topping

Preheat oven to 350. Place all ingredients, except jam, into food processor and blend until completely smooth. This should take a few minutes of scraping down the sides multiple times.
Scoop into a greased dish. I used an 8 inch round ceramic dish, Katie recommends an 8x8 pan. Spread the jelly on top. Bake for 35 minutes.

I topped small servings with vanilla ice cream.

Wanna Play?

Banana Frozen Yogurt

I really miss fro-yo. Frozen yogurt on a hot summer day is the best. Frozen yogurt on a cold day is not ideal, but still ok in my book.  I'd probably even enjoy it all through winter, even though it gets below zero here sometimes.

If only there were a BTO or Mojo Yogurt nearby. But alas, there is not.

A very health-conscious friend showed me this recipe, which can be modified several different ways. Last night I tried it with PB2, unsweetened cocoa powder, and semi-sweet chocolate chips. It wasn't as good as fro-yo, but it will have to do, at least as long as I'm living here!

Banana Frozen Yogurt

• frozen sliced banana
• plain, non-fat greek yogurt
• any other flavors you can think of!

Place ingredients in food processor. Blend until smooth!

It has the same consistency of frozen yogurt, and a natural sweetness from the banana. Not bad!

This was my husband's snack.
He wanted me to take a picture of his PB & J and tortilla chip! Here you go baby!

Tortilla Scramble

Last night we had a gorgeous sunset! I guess it made the non-stop raining for the past 3 days worth it. Ehh, maybe not...but the entire sky was filled with beautiful shades of pink and orange.

After a good leg workout at the gym this morning, I decided to make my husband's favorite brunch dish, the tortilla scramble. Fresh cilantro, tomato and avocado atop fluffy scrambled eggs, all over an easy version of chilaquiles makes this meal one of my favorites, too.

Tortilla Scramble

• small bunch chopped cilantro
• small bunch chopped green onion
• 1 cup canned enchilada sauce (I like using HOT)
• ~ 5 handfuls tortilla chips
• 1 avocado, diced
• 1 cup diced tomato
• 1 avocado, chopped
• 1 jalapeno pepper, seeded and finely chopped
• juice from 1/2 lime
• 2 whole eggs, plus 4 egg whites
• 1/4 cup milk
• salt and pepper

Generously spray a skillet with non-stick cooking spray, and heat over medium heat.

Add half cilantro and half green onion. Cook and stir for 1 minute. Stir in enchilada sauce, then gently stir in chips, making sure all chips get coated in sauce. Reduce heat to low.

Prepare fresh salsa by combining avocado, tomato, jalapeño, lime juice, and remaining cilantro and green onion.

For scrambled eggs, whisk together eggs, milk and a pinch each of salt and pepper. Generously spray a large skillet with non-stick cooking spray, and heat over medium heat. Add eggs. Using spatula, lift and fold partially cooked eggs from edges to center so the uncooked portion flows underneath. Continue doing this until eggs are cooked through, but still moist,  about 5 minutes.

To serve, slide chips onto plate. Top with eggs and fresh salsa. My husband likes cheese on his eggs. None for me though.

Oatmeal Cottage Cheese Pancakes

This past weekend, my husband and I drove to the beautiful town of Saratoga Springs, which is about 45 minutes north of Albany; a 3 hour drive southeast for us. I wanted to see the Adirondack Balloon Festival, but a storm rolled in and the event was canceled!

So to make our trip worth it, we went to a nice dinner at Prime @ Saratoga National. Oh my goodness...this place was amazing! Everything from the gorgeous building (which looked like a castle), to the fine wine and outstanding food, and perfect service made our experience one to remember!

The next day we walked around downtown, which was incredibly cute! I love how dog-friendly it is, and the people are friendly too!

Another experience to remember was breakfast this morning. HA! Not really, but it was pretty good. I've made cottage cheese pancakes before, but they always turn out rubbery (not a meal to remember!).

I found a version of this recipe on Eating Well, Living Thin(er!). They turned out fluffy and tasty, way better than the strange chewy things I had made before.  I think the trick to making fluffy cakes is to beat the eggs alone, and then gently folding them into the mixture!

Oatmeal Cottage Cheese Pancakes

• 1 cup oatmeal flour (regular oats, ground in a food processor)

• 1/2 teaspoon baking soda

• 1/8 teaspoon salt

• 1/8 teaspoon cinnamon

• 1/8 teaspoon nutmeg

• 2 whole eggs and 2 egg whites  

• 1 cup cottage cheese

• 1/3 cup unsweetened almond milk

• 1 teaspoon vanilla

In a large bowl combine the ground oatmeal, baking soda, salt, cinnamon, and nutmeg. In food processor, mix cottage cheese, milk, and vanilla until smooth. Pour cottage cheese mixture into dry ingredients and stir to combine. In a small bowl whisk the eggs, then gently fold into batter. 

Spoon onto medium hot, greased skillet and cook about 2-3 minutes per side. 

Make sure you spoon out a small amount of batter.
They spread out to about twice the size!

Banana Bread Green Smoothie

Look at this silly guy. He thinks he can just get comfortable wherever his little heart desires. And then when I want to take a photo, he acts like I'm seriously bothering him. How dare I disturb his restful slumber?!

Actually, I don't blame him. Snuggling up in that blanket on a cold day can be a warm and cozy experience that's hard to pass up.

Banana bread can be a very satisfying comfort food, especially when it's hot from the oven. Sorry to say, that's not what I made today. But I did bring some of the flavors of banana bread into my green smoothie!

I adapted this recipe found on A Full Measure of Happiness.

Banana Bread Green Smoothie

• 1/2 frozen ripe banana 
• large handful baby spinach
• 1/8 cup rolled oats
• 1/8 cup walnuts
• 1/2 cup almond milk
• 1 scoop vanilla protein powder
• dash of cinnamon

Blend until smooth. 

Salmon with Mango Avocado Salsa

My mom is a master griller. She knows how to work a grill better than anyone! She's especially good at grilling fish, which is hard to prepare in and of itself. This recipe is one of my favorites of hers. Unfortunately, I don't grill, at least not to my mom's level of expertise. I use a broiler instead. Really not the same effect, but it allows me to make her almost famous salmon with mango avocado salsa!

 Salmon with Mango Avocado Salsa

• 4 salmon fillets, skin on
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 3/4 teaspoon salt
• 1/4 teaspoon red pepper powder
• 1/2 cup diced avocado
• 1/2 cup diced mango
• 2 tablespoons chopped cilantro
• 1 tablespoon lime juice

Combine coriander, paprika, salt and red pepper in a small bowl. Mix well.

Place salmon fillets in foil and brush with olive oil. Sprinkle with 2 1/2 teaspoons spice mix. Wrap salmon in foil and place on grill (or under broiler). Cook approximately 8 minutes.

To make the salsa, mix avocado, mango, cilantro, lime juice and reserve spice mixture.

Top salmon with salsa, and enjoy!