Showing posts from November, 2009

Pear Cobbler

By request, for Phil.

1/2 cup butter, melted
1 cup flour
1 1/2 cups sugar, divided
1 T baking powder
1/2 t salt
1 cup buttermilk
4 cups fresh pear slices, (peel and core pear)
1 T fresh lemon juice
1 t vanilla
ground cinnamon to taste

Add butter to a 13x9" baking pan. Set aside.

In a large bowl, combine flour, 3/4 cup sugar, baking powder and salt; stirring in buttermilk, mixing til dry ingredients are just moistened. Pour batter over butter; do not stir.

Preheat oven to 375°.

In a medium saucepan, bring remaining 3/4 cup sugar, pear slices and lemon juice to a boil over high heat, stirring constantly. Remove from heat and stir in vanilla.

Pour mixture over batter (do not stir). Sprinkle with cinnamon.

Bake 40-45 minutes or til bubbling and top is golden brown. Let rest about 10 minutes before serving.

I served the cobbler with fresh whipped cream. Delicious!

Chicken Stew with Cinnamon

This recipe is adapted from my Body and Soul magazine. It was delish!

olive oil
1 lb chicken thighs
1 onion, chopped
2 cloves garlic, minced
1" fresh ginger, peeled and minced
3 sticks cinnamon
1 t ground cumin
salt and pepper to taste
1 (15 oz) can chickpeas, drained
1 cup canned diced tomatoes
1- 1 1/2 cups chicken broth or water
juice from 1 fresh lemon

In a Dutch oven over medium high heat, add olive oil. Add chicken and cook til chicken is golden brown.

Add onions and cook til softened, about 5 minutes. Stir in garlic, ginger and spices.

Add remaining ingredients; cover and cook about 40 minutes.

I served the stew with couscous.

Spicy Vegetarian Chili

This was excellent chili! The worcestershire really gave it great flavor.

olive oil
1 small onion, chopped
1 small green pepper, chopped
1 jalapeno, minced
3 garlic cloves, minced
4 cups vegetable broth or water, divided
1 small (14.5 oz) can diced tomatoes
1 cup tomato juice
1/2 cup dried black beans
1/2 cup dried red beans
2 T chili powder
2 T Worcestershire sauce
1 t cumin
salt to taste

Heat oil in a Dutch oven over medium heat. Add onion and green pepper and sauté til softened, about 5 minutes. Stir in jalapeno and garlic and cook another minute. Add remaining ingredients and stir to combine. Cover and reduce heat to low. Simmer soup 2 hours or til beans are tender, stirring occasionally.

Taste and adjust as desired.

I served the chili with a giant corn muffin.

Giant Corn Muffins

This recipe is adapted from the corn meal bag. These were great muffins.

1 cup corn meal
1 cup flour
4 T sugar
4 t baking powder
1/2 t salt
1 cup milk
1 egg
1/4 cup vegetable oil

Preheat oven to 425°F. Spray a 6 muffin pan with cooking spray; set aside.
In a large bowl, combine dry ingredients.

Whisk in milk, egg and oil. Beat til fairly smooth, about 1 minute.

Bake in prepared pan 15-18 minutes or til golden brown.

Slow Cooker Sauerkraut and Sausage Dinner

Dinner doesn't get much easier than this!

1 lb smoked sausage, cut into pieces
2 potatoes, quartered
1 large can sauerkraut

Add sausage and potatoes to the slow cooker. Top with sauerkraut. Cover and cook on high 4 hours; or low 6-8 hours.

I served this dinner with mustard. Yummy!