Monday, November 14, 2011

Apple Crisp

Last year for Corey's Thanksgiving carry in at work he asked me to make a dessert. I found this recipe online somewhere. It is super simple. I hadn't made it for home, so I hadn't tried it. A couple days ago I made it for a dessert. We ate it warm from the oven. It was so good. I used red delicious, that is what I had on hand. Corey asked me to make peach crisp next time. Hopefully it will be as good as the apple crisp was.

Apple Crisp

Filling
5 or 6 medium apples, peeled, cored and cut into 1/4 inch slices. (about 7 1/2 cups)
3 Tbsp sugar
1 1/2 tsp cinnamon

Topping
1 1/3 cups flour
1 1/3 cups brown sugar
1/2 tsp cinnamon
1 stick butter, softened
2/3 cup finely chopped pecans (optional)

Heat oven to 350 degrees. Prep apples. Add sugar and cinnamon, toss to coat apples. In separate bowl mix all topping ingredients. Using a fork mix until well combined. Spread over top of apples in a 9 inch square pan. Bake for 20 to 25 minutes.

**I just washed and used my hands for mixing the topping.

Friday, November 11, 2011

Bolognese Sauce


I know it's been a while since I posted. I just sort of fell back into cooking cheap, quick meals. I found this in a magazine and just ripped the page out, so can't remember which one it was in. I have had it on my menu, but just kept pushing it to the back. Today I finally pulled it out and made it. It was good. Corey and I both really liked it. It will be on the menu again in the future.

Bolognese Sauce

1 Tbsp unsalted butter
1 small onion, chopped
1 rib celery, finely chopped
1 carrot, finely chopped
2 Lb lean ground beef
salt and pepper
pinch of nutmeg
1 cup whole milk
1 cup white wine
2 (28 oz) cans crushed tomatoes

Melt butter in a large saucepan over medium heat. Add onion, celery and carrot and cook, stirring until vegetables have softened, about 5 minutes. Turn heat to high, add beef and cook, breaking up with a spoon, until no longer pink, about 5 minutes. Season with salt, pepper and nutmeg. Pour in milk and wine and bring to a boil. Lower heat and cook at a lively simmer until most of the liquid has evaporated, about 15 minutes. Transfer mixture to slow cooker, stir in tomatoes, cover and cook on low for 8 hours. Remove cover, stir and cook until sauce is slightly thickened, about 30 minutes longer.

**The cans of tomatoes I had on hand were 35 ounces each, so I used more two ribs celery and two carrots. It was good but next time I will be sure to get the right size cans.
**This recipe makes a lot of sauce. Since there is just two of us, next time I will cut the recipe in half. Of course I have enough that I am going to vacuum pack the rest into two servings. Yes, there really is that much left.