No-Bake Apple-Pear Crumble

While watching Iron Chef, I felt inspired to be creative. At 10:30 at night. With what I had in my kitchen. With only a stovetop (our oven is currently out of order). This is my 10-minute take on a crumble.

Ingredients:
~2 tbs. butter
~4 tbs. brown sugar
~1 medium sized apple, cored and chopped (skins left on)
~1 red pear, cored and chopped (skins left on)
~dash nutmeg
~dash ground clove
~dash cinnamon
~1 packet instant apple cinnamon oatmeal

1. In a medium-sized skillet, melt butter over medium-high heat. Add brown sugar and stir to create a thin glaze texture.
2. Add apples, pears, and spices and cook until softened.
3. Strain out fruit and add to ramekins. Leave the sauce in the pan.
4. Add oatmeal packet to sauce and stir to soften. Add topping to fruit and serve!

Sweet Potatoes, Apples, and Braising Greens

YUM.

From Traci Des Jardins. Recipe included in our Tuttle's Tote.

Ingredients:
~2 medium sweet potatoes, peeled and sliced thinly
~5 tbs. unsalted butter
~1 tbs. salt
~2 tsp. freshly ground black pepper
~2 medium or 1 large apple (I used a honeycrisp), sliced and cut into chunks
~3 cups loosely packed braising greens, such as kale, mizuna, mustard greens, arugula, and bok choy, stems removed and torn into 2-inch strips

1. Toss potato slices with olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Scatter onto baking sheet and bake for 20 minutes at 400 degrees.
2. In a medium-sized skillet, melt 3 tbs. butter over medium heat. Add apples and saute until tender and golden brown, about 15 minutes.
3. In a large pot over medium heat, combine remaining 2 tbs. butter and 3 tbs. water. Add greens and saute, stirring occasionally, until wilted (about 5 minutes). Lower heat and add sweet potatoes and apples. Continue cooking until completely warmed through, about 3 to 4 minutes. Stir in remaining 2 tsp. salt and 1 and 1/2 tsp. pepper. Serve hot.

Pumpkin Harvest Beef Stew

If you love the smells and tastes of fall, this is for you. It smells amazing while cooking and tastes even better.

From Taste of Home

Ingredients:
~1 tbsp canola oil
~1 and 1/2 lbs. beef top round steak (I used bottom round because it was on sale - feel free to substitute any type of beef steak), cut into 1 inch cubes
~1 and 1/2 cups peeled pie pumpkin or sweet potatoes, cubed
~6 red potatoes, cubed (I left the skin on, but you can peel if you like)
~1 cup cubed acorn squash (about half of a medium-sized squash)
~1 medium onion, chopped
~1 32 oz. box beef stock
~1 can (14 and 1/2 oz) diced tomatoes, undrained
~2 bay leaves (I recommend bundling them in some cheesecloth if you have it - they started to disintegrate and it was hard to find all of the small pieces when the time came to pull them out)
~2 garlic cloves, minced
~2 tsp. beef bouillon granules
~1/2 tsp. chili powder
~1/2 tsp. pepper
~1/4 tsp. ground allspice
~1/2 tsp. ground cloves
~1/4 cup water
~3 tbs. all-purpose flour

1. Heat oil on medium-high heat in a large skillet. Brown beef in batches and remove with a slotted spoon to slow-cooker.
2. Add pumpkin/sweet potatoes, potatoes, squash, and onion. Stir in broth, tomatoes, and seasonings.
3. Cover and cook on low for 6-8 hours or until meat is tender.
4. Remove bay leaves. In a small bowl, combine flour and water and whisk until smooth. Stir mixture into stew; cover and cook on high for 30 minutes until stew is thickened.

Tortellini and Vegetable Soup

A yummy fresh soup.
Adapted from Food Network Magazine

Ingredients:
~3 tbs olive oil
~1 small onion, diced
~1 lb. carrots, peeled and sliced
~6 stalks celery, diced (Don't forget to use the leaves! That's where all the flavor is.)
~1 tsp. chopped fresh thyme
~2 tsp. minced garlic
~4 cups chicken broth
~1 cup water
~1 9oz. package refrigerated tortellini
~5 cups fresh spinach, roughly chopped
~salt and pepper
~Parmesan cheese

1. Heat the olive oil in a soup pot over medium heat. Add onion, carrots, celery, thyme, and garlic and cook, stirring occasionally until the veggies begin to soften, about 4-5 minutes.
2. Add broth and water and increase heat to high. Bring to a boil and add the tortellini. Reduce heat to medium and simmer until pasta is tender (consult your package for cooking instructions).
3. Add salt and pepper to taste. Add spinach and cook, stirring, until wilted.
4. Ladle into bowls and sprinkle with cheese.

Enjoy!

Balsamic Roasted Grapes and Asparagus with Linguine

I know roasted grapes sounds kind of weird, but they are DELICIOUS! The flavor blends really well with the roasted asparagus and the other flavors of this pasta.

Adapted from Taste of Home

Ingredients:
~3 cups seedless grapes (red or black)
~balsamic vinegar
~olive oil
~salt & pepper
~1 pkg. (13.25 oz.) multigrain linguine
~1 bunch asparagus
~1/2 cup pesto
~2 cups spring mix salad greens
~ Parmesan cheese

1. Preheat oven to 425. Place asparagus and grapes on a baking sheet and drizzle with balsamic vinegar and olive oil. Sprinkle with salt and pepper.
2. Bake for 20 minutes, or until grapes start to wrinkle and burst.
3. Cook linguine according to package directions. Drain and reserve 1/2 cup pasta water.
4. Return linguine to pot and toss with pesto and reserved pasta water. Add grapes, asparagus, and salad greens and toss. Sprinkle with Parmesan cheese.

Chocolate Chip Mug Cakes

The easiest dessert EVER. I'm not kidding. We adapted the original recipe by adding chocolate chips. We plan to try other types of chips (butterscotch, white chocolate, etc) and peppermint patties to create different flavors.

Adapted from Kirbie's Cravings

Makes 2 cakes.

Ingredients:
~4 tbs. all purpose flour
~4 tbs. sugar
~1/2 tsp. baking powder
~1 egg
~2 and 1/2 tbs. unsweetened cocoa powder
~3 and 1/2 tbs. milk
~splash of vanilla extract
~3 and 1/2 tbs. vegetable oil

1. Combine all ingredients in a large coffee mug. Mix with spatula until smooth (chips will still be chunky). Pour half of batter into another mug.
2. Microwave (one at a time) on high for 1 minute.
3. Check with toothpick to see if done. If toothpick comes out clean, it's ready. If not, microwave for 30 seconds.
4. Cool for a couple of minutes and enjoy while still warm.

Orzo with Roasted Peppers and Tomatoes

Combines fresh peppers and tomatoes with basil and pesto for a yummy summer pasta.

Created in our kitchen.

Ingredients:
~2 roma tomatoes, chopped
~2 bell peppers or 6 mini bell peppers (I used red, yellow, and orange)
~olive oil
~1/4 cup pesto, fresh or storebought
~3 cloves garlic, minced
~salt and pepper
~1 lb. orzo pasta
~Parmesan cheese
~fresh basil, for garnish

1. Preheat oven to 400 degrees. Arrange peppers and tomatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for 15-20 minutes, until roasted.
2. Cook pasta according to package directions (don't forget to salt your water!) Drain.
3. In the pasta pot, heat 1/2 cup olive oil and garlic. Add pasta to the pot and mix. Add pesto, tomatoes, and peppers and stir to combine.
4. Serve in bowls and garnish with fresh basil and Parmesan cheese.