Monday, September 21, 2009


Fall is here! That means an abundance of apples. And if you're like me and buy a big bag on sale and then forget about them, don't worry, I've got the perfect solution for you, applesauce!

(As adapted from The Joy of Cooking).

  • 3 pounds apples, cored and peeled (if desired). I used Gala since that what was on sale.
  • 1 tbsp lemon juice
  • 1/2 to 3/4 cup water
Chop apples and place in a heavy skillet with water and lemon juice. Simmer, covered, on low heat for 20 minute or until apples are tender but not mushy.

Mix in 6 tablespoons honey (I split honey and agave nectar), about 1 teaspoon nutmeg and 1 1/2 teaspoons cinnamon (I just eyeball this) for about a minute or until sugar/spices are combined.

Mash up apples to your desired consistency. Use a wooden spoon for chunky applesauce, or a potato masher for a more mashed consistency or put through a food mill for smooth. Since I don't own a potato masher, the avocado masher worked just fine.

Serve warm or refrigerate in a container.

Roast beef

I LOVE roast beef sandwiches. London Broil is my favorite to get at the store, but buying from the deli counter can get expensive (and unhealthy). Typically, it goes for $8.99/lb and is loaded with sodium, so, I hit up Google for an alternative way to enjoy a sandwich without feeling guilty.

Alas, I stumbled across this great tutorial from The Hungry Mouse.

I did mine a little different, using rump roast instead of the eye roast she used, because it was on sale for $2.99/lb.

Following the basic directions, I rinsed and patted dry the meat, and seasoned it with extra virgin olive oil, sea salt, black pepper and garlic powder. I placed the meat on the rack as directed and baked at 500 degrees for 20 minutes (I was a little apprehensive about this at first, 500 degrees?! But the result was a beautiful crust) and then dropped it to 300 degrees for 30 minutes.

Internal temperature? 126 degrees, a perfect medium rare.

Covered it with foil for 20 minutes and then sliced, against the grain, on the thin side (if this keeps up I might have to invest in a meat slicer!).

The result? Well, man-friend was here and I gave him a slice and he topped it with some horseradish and well, he was a happy man. I tried a slice plain and it was beyond delicious. Sandwiches aside, I could see just eating this with mashed potatoes for a classic fall dinner.

Total cost of this deliciousness? $5.44. I think I'll be going back to the store this week while it's still on sale.

Stuffed Peppers

Thank you, Lea, for the info/tips that helped me come up with one of my best meals in a while (the neighbors loved it!)

· 5 bell peppers

· ½ cup uncooked basmati rice

· 1 can diced tomatoes with garlic and oregano

· ½ chopped onion

· 3 jennie-o hot Italian turkey sausage links

· Shredded cheddar cheese (about a handful)

· Minced garlic

· Cook the rice as directed and set aside. (I undercook mine just a little since it will cook more in the sauce)

· Remove the casings from the sausages (you can use any kind of sausage/ground meat you want, I just used the turkey because that’s what I had on hand) and cook them in a large skillet with the onions and garlic and a little bit of olive oil

· After the meat is done, drain any excess fat and combine the rice and tomatoes (I puree about half the can in a blender to get a sauce). Bring to a low boil and then simmer for about 10 minutes. When it’s almost done cooking, add the cheese and whatever spices you like. Set aside

· Meanwhile, bring a large pot of water to a boil. Add some salt and immerse the peppers for about 5 minutes. Remove and drain any water and let cool.

· Once the peppers are cooled a little, fill each pepper with the mix and top with some more shredded cheese if desired. Place in a casserole dish (you can add some extra tomatoes/sauce to the bottom) and bake at 350 for about 30-40 minutes or until heated through. I put foil over the top for a little longer then half the time and then remove it.