1 T. veg oil
1 med. yellow onion (8 oz), chopped
1 lar. bell pepper (7 oz) seeded and chopped
2 cl. garlic, chopped
2 lbs. Lean ground beef (90 % or +)
One ( six oz) can no salt added tomato paste
24 oz can no salt added diced tomatoes
16 oz can no salt added tomato sauce
1/2 C. water (optional)
4 tsp chili powder
4 tso dried oregano
2 tso ancho chil powder
2 tsp fine salt, more if needed
1 tsp sugar
1/2 rap black pepper + more as needed
one )16 oz can) Bush’s pinto beans in mild chili sauce, undrained
Shredded cheese, avocado chunks, chopped red onion or pickled jalapeños and sour cream for serving (optional
in a large pot over med-high heat, heat oil until it simmers. Add onions, green peppers & garlic, stirring onions until translucent, about 3 min.
Add meat & cook 3-5 minutes, (still a little pink) Add tomatoes and cook until meat is thoroughly cooked & tomato darkens-about 5 min.
Stir in remaining ingredients except beans. Cover, simmer 30 minutes. Stir in beans, cover, simmer another 20 minutes and at the desired consistency
Taste for seasoning and correct if needed. Also add water if needed.
Spoon into bowls and top with desired toppings.
Norm’s suggestions, When making this I used half a bottle of beer instead or water. After making this, I added 1 1/ tsp cumin, heaping tsp. cocoa powder and a cup of salsa.
Pumpkin Crumb Cake is a classic New York style coffee cake ~ tall, moist with lots of crumbs! It's a fall and holiday breakfast tradition!
Prep Time 15mins Cook Time 55mins Total Time 1hr 10mins
9x9 baking pan
Ingredients
Instructions
Prep 35 min refrigerate leftovers 3 days
3 large shallots
2 unpeeled large sweet apples (Honeycrisp, Gala)
3 T. olive oil, divided
2 T. balsamic vinegar, divided
1 T. ch.fresh thyme
1T. ch. fresh sage
1/4 tsp. fine salt + to taste
3 tsp.fresh ground black pepper + to taste
3 tsp. Dijon mustard, divided
1 1/4 lb. pork tenderloin, silverskin removed
1/3 C. no salt chicken broth or water
1 tsp. honey
3 C. baby spinach
Position racks in the middle and lower third of the oven and preheat to 425 degrees. Halve and peel the shallots, then cut each half lengthwise into three wedges so that each wedge retains a bit of the core to hold it together. You will wind up with 18 wedges of shallot. Core the apples, then cut each apple into 12 wedges, so that you have 24 wedges total.
Place the apple and shallot wedges on a rimmed baking sheet. Toss with 1 tablespoon of the oil and roast for 10 minutes on the middle rack, then toss, and continue to roast for another 10 minutes. Drizzle with 1 tablespoon of the balsamic vinegar, toss to coat, and return to the oven for another 10 minutes, or until the apples and shallots are tender, browned in spots and nicely glazed.
While the apples and shallots are roasting, in a small bowl combine the thyme, sage, and 1/4 teaspoon each of the salt and pepper. Rub 1 teaspoon of the mustard all over the pork, then sprinkle the herb mixture all over it, pressing it in to adhere.
In a large, ovenproof skillet over medium-high heat, heat 2 tablespoons of the oil until shimmering. Add the pork and cook until browned on both sides, about 2 minutes per side. Transfer the skillet to the oven and cook until the meat reaches an internal temperature of 145 degrees and is slightly blushed in the center, 15 to 18 minutes. (When you add the skillet to the oven, transfer the baking sheet with the apples and shallots to the lower rack, if necessary.)
Transfer the pork to a cutting board to rest, and return the skillet to the stovetop (remember the handle will be hot). Add the chicken broth or water to the skillet and heat over high heat, scraping up the bits in the pan with a spoon, until the liquid is reduced by half, about 2 minutes. Reduce the heat to medium-low and whisk in the remaining 1 tablespoon of balsamic vinegar, 2 teaspoons of the mustard and the honey. Taste, and season with additional salt and pepper, if desired.
Dutch Apple Dumplings
Active time: 1 hour Total time: 2 hours 6 servings
These rich apple dumplings are baked in hot, bubbling butterscotch syrup, so using a tart baking apple, such as Granny Smith, adds a nice contrast. These are great with heavy cream or vanilla ice cream.
Refrigerate leftovers, lidded , for up to 1 week or freeze for up to 2 months. Defrost completely in the refrigerator. To reheat: Microwave in 1-minute increments until they’re as hot as you’d like them to be.
For the dumplings:
Generous 3 3/4 C. AP flour+ for rolling out
1 T. baking powder
1/2 tsp. fine salt
2 1/2 sticks cold unsalted butter
1 C. whole milk
6 med-lar. baking apples ( Honeycrisp, Granny Smith)
1/3 C. light brown sugar
1 T. ground cinnamon
For the butter sauce:
2 C. packed light brown sugar
2 1/2 C. water
1//2 tsp. fine salt
1 1/2 stick unsalted butter
Heavy cream for serving ( I used melted vanilla ice cream) (one was enough for the two of us)
Make the dumpling dough: In a large bowl, whisk together the flour, baking powder and salt. Cut the cold butter into quarters lengthwise, then cut into small cubes and add to the dry ingredients, tossing them until they are evenly coated. Press the butter pieces between your thumbs and forefingers into small, flat pieces. Add the milk, and mix gently with a silicone spatula or wooden spoon until a shaggy, soft dough forms. It shouldn’t look too wet, but it shouldn’t have large clumps of bone-dry ingredients either.
Line a large, rimmed baking sheet with a piece of plastic wrap and transfer the dough on top, patting it into a 1-inch-thick rectangle. Wrap well and refrigerate while you make the butterscotch, about 10 minutes.
Make the butterscotch syrup: In a medium saucepan over high heat, whisk together the 2 cups of brown sugar, the water and salt. Bring to a boil, stirring occasionally to dissolve the sugar, then reduce the heat so the liquid is at a simmer and cook for 5 minutes. Remove from the heat and stir in the butter until fully melted and the syrup is smooth. Pour into a 9-by-13-inch baking pan and set aside.
Peel and core the apples. About halfway through prepping the apples, remove the dough from the refrigerator and let it soften on the counter, about 5 minutes.
Assemble and bake the dumplings: Lightly flour your work surface and roll out the dough into a large rectangle about 1/8-inch thick. Cut the dough once horizontally and twice vertically into six square-ish pieces. (It’s OK if they’re not perfect. The size of the rectangle will depend on the size of your apples.)
Place an apple in the center of each dough square. Mix the 1/3 cup of brown sugar and the cinnamon together in a small bowl and sprinkle into the hollowed apple. Wrap the apples fully in the pastry, pinching off pieces of dough to patch holes as needed, then briefly roll in your hands while applying a bit of pressure to smooth them out. Transfer to the freezer to firm up the dough, about 10 minutes.
Position a rack in the middle of the oven and preheat to 375 degrees.
Arrange the apples in the butterscotch syrup in the pan and bake for 45 to 55 minutes, or until you can easily pierce into the dough-encased apple. (Place a large, rimmed baking sheet on the rack beneath the apple dumplings to catch any drips.)
Remove from the oven and let cool for at least 15 minutes in the pan. Then, using a large spoon, scoop an apple and some of the sauce into each bowl and serve warm, with cold cream for pouring on top.
When the apples and shallots are done, remove the baking sheet from the oven, and add the spinach to the sheet pan and all but a few tablespoons of the sauce from the skillet. Toss to combine, allowing the spinach to wilt somewhat.
Thinly slice the pork and serve it over the vegetable-apple mixture, drizzled with the remaining sauce.
How to make sizzling steak fajitas at home
For the marinade & Steak:
1/2 C. lime juice (6 limes)
2 T. olive oil
4 cl. garlic, minced
2 T. chili powder
1/4 tsp. dried oregano
1/4 tsp. ground cumin
1/4 tsp. fine salt
1/4 tsp. black pepper
1 1/2 lbs. flank steak
For the fajita filling:
2 T. olive oil, divided
1 1/2 lbs. bell peppers, seeded & cut into strips. use whatever colors you like.
1 med. yellow or white onion sliced and halved
6 thick scallions, sliced into 2-inch pieces on the diagonal
1 T. chili powder
1/2 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1/4 tsp. fine salt
1/4 tsp. black pepper
12 tp 16 flour tortillas
Any combination of shredded pepper jack or cheddar cheese; sour cream or Greek yogurt; pico de gallo or fresh salsa; pickled or fresh jalapeños; sliced avocado or guacamole; cilantro sprigs and lime wedges, for serving
Make the marinade: In a large, lidded container, mix together the lime juice, oil, garlic, chili powder, oregano, cumin, salt and black pepper until combined.
Marinate the steak: Place the steak on a cutting board and thinly slice it against the grain and on a bias. If the steak is thicker than 1 inch, you may need to cut some of the strips in half.
Transfer the steak to the marinade, toss to coat evenly, cover and marinate on the counter for 15 to 20 minutes, tossing it again after about 5 minutes. (Alternatively, you can marinate the whole, unsliced steak in the refrigerator for up to 8 hours, turning once or twice. Then, slice it and return the slices to the marinade while you cook the vegetables.)
Make the fajita filling: While the steak marinades, in a large skillet over high heat, heat 1 tablespoon of the oil until it shimmers. Add the bell peppers, onion and scallions, sprinkle with the chili powder, oregano, garlic powder, cumin, salt and pepper, and toss to combine. Cook undisturbed for about 2 minutes, then stir and continue cooking, stirring often, until softened and starting to brown in spots, about 6 minutes. Transfer to a bowl and cover to keep warm.
Wrap the tortillas in a clean, damp kitchen towel and microwave on HIGH for 30 seconds to 1 minute, until hot. You can also heat the tortillas in a dry skillet over medium heat, or individually over a gas burner, until lightly charred on both sides.
Place the tortillas on a plate, cover and transfer to the table, with your choice of toppings (see ingredients). Place a trivet, and tongs or serving spoons, on the table in preparation for the hot skillet.
Remove the steak from the marinade, drain it well and discard the marinade. Lightly pat the meat dry.
Return the skillet to high heat, add the remaining 1 tablespoon of oil and heat until it shimmers. Add the steak and cook undisturbed for about 1 minute, then continue cooking, stirring occasionally, until the meat is no longer pink, about 2 minutes more. (If the meat releases a lot of liquid, carefully spoon or pour some of it off.) Push the meat to one side of the pan, return the cooked vegetables to the skillet, and toss them once or twice to reheat.
Immediately bring the sizzling skillet to the table to serve with the tortillas and toppings.
Pinto bean cakes with salsa
For the bean cakes:
2 (15 oz) cans no-salt added pinto beans (3 1/2 C.) drained, not rinsed save liquid.
1/2 C. fine or med. grind cornmeal (could have used a little more cornmeal)
1/2 C. fine chopped red onion
1 tsp. smoked paprika
1 tsp. garlic powder
1/2 tsp.fine salt + more to taste
1/2 tsp. black pepper
4 T. olive oil, divided
cilantro leaves for garnish
lime wedges for garnish
For the avocado salsa
flesh or 1 ripe med. avocado, diced
1 med. tomato, diced
1/2 C. diced red onion
1 cl. galic finely grated or pressed
2 T. lime juice
1/4 C. lightly packed cilantro, chopped
1/4 C, fine salt + more to taste ( I used less than half this much salt and it was still a little salty for my taste)
Position a rack in the middle of the oven and set a large, rimmed baking sheet on it. Preheat the oven to 200 degrees.
Make the bean cakes: In a large bowl, use a potato masher or fork to mash together the pinto beans, cornmeal, onion, smoked paprika, garlic powder, salt and pepper until well combined. Taste, and season with more salt as needed. If the mixture isn’t holding together well, add the bean liquid, 1 tablespoon at a time, until it holds together but isn’t wet.
Divide the mixture into 8 equal portions (about 1/3 cup each). Wet your hands and shape each portion into a patty about 3 to 4 inches in diameter and 1/2-inch thick.
In a large skillet over medium-high heat, heat 2 tablespoons of the oil until it shimmers. Add 4 patties and cook until a crisp, dark golden brown crust forms, 2 to 3 minutes per side. Transfer to the baking sheet in the warm oven. Repeat with the remaining patties, using the remaining 2 tablespoons of oil and heating it before frying.
Make the salsa: In a medium bowl, gently toss together the avocado, tomato, onion, garlic, lime, cilantro and salt. Taste, and season with more salt as needed.
To serve, divide the patties among 4 plates and top each portion with about 1/3 cup salsa. Serve warm.
