Easy: Sauteed Apples

I found this recipe online and served this with roast pork.  It was easy to make and fast to make!  I will probably also make it for Thanksgiving or Christmas.  I recommend the Oxo peeler for peeling apples.

Sauteed Apples

3 tablespoons butter or margarine
6 cups sliced peeled Granny Smith apples (about 2 pounds)
1/2 cup packed brown sugar
1/8 teaspoon ground cinnamon

Melt butter in a large skillet over medium-high heat. Add apples; saute 6 minutes or until apples are just tender. Stir in sugar and cinnamon. Cook for 1 minute or until sugar melts.

Yield: 8 servings (serving size: 1/2 cup)

NUTRITION PER SERVING
CALORIES 137(30% from fat); FAT 4.6g (sat 2.7g,mono 1.3g,poly 0.2g); PROTEIN 0.2g; CHOLESTEROL 12mg; CALCIUM 17mg; SODIUM 49mg; FIBER 1.6g; IRON 0.3mg; CARBOHYDRATE 25.7g

Karen A. Levin
Cooking Light, MARCH 2000

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Easy homemade beef stew recipe

When it gets cold, what tastes better than beef stew you’ve made yourself?  This is how I make it.

Ingredients

  • 1-3/4 lb. beef stew chunks
  • Garlic salt
  • Pepper
  • Paprika
  • 1/4 cup flour
  • 3 bay leaves
  • Thyme
  • Cabernet Sauvignon or other red wine
  • Can of reduced sodium beef broth
  • Bag of frozen stew vegetables (I use Safeway brand) — it contains potatoes, carrots, celery, and onions
    Cookbook-beef-stew

    Image via Wikipedia

Directions

Shake beef stew chunks in bag with flour, garlic salt, pepper, and paprika.  Heat olive oil in Dutch oven.  Saute floured beef stew chunks in pot until brown.

Add can of beef broth.  Add enough wine, water or wine and water to almost cover beef, and add 3 bay leaves and thyme to taste (about 1/2 tsp).  Simmer 1 and 1/2 hours on stove.

Add bag of frozen stew vegetables and stir.  Cook a half hour more, adding more wine if needed.

Serve with wine and a crusty bread, like a baguette.  I like to add a little Tabasco to mine (in the bowl).  It is even better the second day.

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Day of the Dead Altar at the Mexican Cultural Institute

La Catrina – In Mexican folk culture, the Catr...

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November 1st, the Day of the Dead, is one of the most important traditional holidays in Mexico.  Through November 23rd, the Mexican Cultural Institute will showcase its traditional and impressive Day of the Dead Altar.  Admission is free (street meter parking).

For many celebrants, the offering is the most significant attribute of the commemoration, and is based on the belief that the dead return to enjoy the essence and aroma of gifts of food and drink provided to them by their family members. In this way, the celebration revolves around welcoming and bidding farewell to souls.

Visit the Altar through November 23rd

Monday – Friday 10:00 am to 6:00 pm

Saturdays from November 11th,  12:00 to 4:00 pm

MEXICAN CULTURAL INSTITUTE

2829 16th Street NW, Washington, DC, 20009

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Comic Epitaphs from the Very Best Old Graveyards

This is a sweet, old slim volume from Peter Pauper Press.  Here are a few selections:

For a dentist:

Stranger tread

This ground with gravity

Dentist Brown is filling

His last cavity

On a music teacher:

Stephen and Time

Are both now even

Stephen beat time

Now Time beat Stephen

A Bedford Tombstone

Here lies my wife

In earthy mould

Who when she lived

Did naught but scold

Good friends go softly

In your walking

Lest she should wake

And rise up talking

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Do you like to cook? A collection of easy fall recipes to try

Brrr, it’s getting colder, isn’t it?  I thought I would gather the links to the fall recipes in this post, in case you feel like spending some time in the kitchen.  These are my favorites not only because they taste good, but because they are easy to make.

I also included some recipes from my Christmas blog, Cool Yule, because these flavors are so good for fall: pears, pumpkin, and figs.  Enjoy, and please share your favorite fall recipes with me!

Cheese Fondue

Pumpkin Pancakes

Vegetarian Chili

Baked Rigatoni with Pumpkin and Sausage

Gingered Pumpkin-Pear Soup

Orzo with Figs, Prosciutto, and Gorgonzola

Pear and Pecan Salad with Mixed Greens

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Watch It’s The Great Pumpkin, Charlie Brown Free on Hulu

Watch “It’s The Great Pumpkin, Charlie Brown” the classic Peanuts Halloween television special free online on Hulu.

Did you know?

  • It’s the Great Pumpkin, Charlie Brown was the third Peanuts animated television special.
  •  It aired for the first time 45 years ago on CBS on October 27, 1966, and thereafter was aired on television annually through 2000.
  • The director, Bill Melendez, also plays the part of Snoopy.
  • The theme music is by Vince Guaraldi (who also did the theme music for A Charlie Brown Christmas)
  • The 10 year old child actor who was the voice of Charlie Brown is now 55 and has a dog named Snoopy.
  • Children all over America felt sorry that Charlie Brown got a rock in his trick or treat bag and actually mailed in candy.

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Friday Night Cinema: The Wolf Man (1941)

The first and best of all the werewolf movies, starring Lon Chaney, Jr.,  Claude Rains, and the inimitable Maria Oupspenskaya.  This and Dracula (1931) are my all time spooky favorites.

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Fall Recipe: a classic cheese fondue for apples

A full cheese fondue set in Switzerland. Apart...

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Aren’t the apples amazing this year?  Have you ever dunked Gala apple wedges into cheese fondue?  The combination is fantastic.

Here’s an easy recipe for cheese fondue that I’ve made successfully and really enjoyed.  I found it in Martha Stewart’s Living magazine a few Halloween’s ago.

Ingredients

  • 8 oz shredded Cheddar cheese
  • 8 oz shredded Gruyere cheese
  • 2 Tbsp all-purpose flour
  • 1 cup dry white wine (I have also tried apple juice)
  • Nutmeg (if desired)

Directions

Toss the shredded cheeses with flour to coat.  Bring the wine (or apple juice) to a simmer in a  sauce pan or fondue pot over medium heat.  Add cheese 1 handful at a time, whisking gently until melted.  Bring cheese fondue to a simmer but do not allow to boil.  Mix in a pinch of nutmeg (if desired) and serve.

You can substitute apple juice for the white wine in this recipe, if you like.  The resulting fondue is a bit sweeter, but still wonderful, and my son adored it.  I split the recipe and made half of it with wine and half of it with apple juice.  If you’re serving to kids, you might want to dish out a small ramekin of sauce for them on their individual plates so they can dunk — it’s a little safer for them than the fondue pot and the cheese will stay hot in small amounts.

I like dipping french baguette slices and apple chunks, but you could also try pretzel rods or sesame bread sticks, maybe a firm pear, or use a whole wheat baguette.

Have you made fondue?  What dippers do you like to use?

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A Trick or Treat Bag of Halloween Vintage Pin Up Girls

Who can resist the appeal of vintage pin up girls? They’re sweet, adorable, and innocently sexy, if there is such a thing.  Maybe they’ll inspire your costume this year — enjoy this little Halloween collection!

Betty Grable

Ava Gardner

Veronica Lake

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Macabre and Fun: Twisted Disney Princesses

If you think ghoulish is kind of cool, you have to check out Jeffrey Thomas’s freaky riff on the Disney Princesses.  Here are just two — visit his blog to see them all.

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