Honey Caramel Apples

I can't wait to post today's recipe! It's a perfect no-sugar Halloween (or Fall) treat! Truly delicious and I'm craving one right now. Happy Halloween!

Honey Caramel Apples

Printable Recipe

INGREDIENTS:

4-6 crisp apples (I like golden delicious)

1 Cup raw honey

1 Cup heavy cream

1/4 tsp. salt

1/2 tsp. vanilla extract

Sprinkles, cookie crumbs, chopped nuts, etc.

DIRECTIONS:

First put the apples in the fridge to chill while you are making the caramel. In a heavy saucepan over medium heat, combine honey, heavy cream and salt. While it is heating, whisk together the mixture until combined and then bring to a rolling boil. Reduce heat until the mixture reaches a simmer (it is still bubbling but not splattering all over). Stir and scrape sides of pot down occasionally. Keep heating until the temperature on a thermometer inserted in the sauce reaches 260 degrees (this may take about 30-45 minutes). 

While caramel is cooking, prepare apples by washing and drying them completely. Then skewer them with a popsicle stick and place them back in the fridge to continue chilling until caramel is ready. Line a baking sheet with parchment paper and set aside (wax paper doesn't work too well as the hot caramel melts to it).

When caramel has reached 260 degrees, remove from heat, add vanilla extract and stir to combine. Let this mixture sit for about 5 minutes or until it has thickened slightly, but is still a workable consistency, stirring occasionally. 

Remove apples from fridge and dry thoroughly again (they need to be completely dry for the caramel to stick to them). Dip apples in caramel, rolling and twirling, so it gets well coated. Let excess drip off and then place on prepared parchment paper. If, during this process, caramel in pan gets too hard to coat the apples just heat it until it's thin again. 

Sprinkle with sprinkles, cookie crumbs, or chopped nuts, if desired. Cool apples in the refrigerator for 10-20 minutes to set the caramel and then enjoy!

Recipe Source: Slightly adapted from Our best bites

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Frugal Friday: Good food, Good life & NEW Fall Menu Plan

During one of my yes-I-sometimes-eat-sugar days recently I read these words on the back of a nestle candy bar:

Good Food, Good Life. 

What do you think? Does Nestle candy bars hold access to a good life within their packaging?

Here's my thoughts:
In one sense, they've got the statement right. Good food is part of a good life. True. Fact. Yes. But what they are implying is all wrong. While Nestle candy bars are good, they are not the kind of good food that brings good life.

Here's a few things that I've discovered what truly good food is and what it is not:

1. Good food does not come in a package or sit on a shelf.
2. Good food is purposefully prepared. 
3. Good food is best when shared with people you love.
4. And...here's my favorite of all: Good food nourishes the body and delights the soul.

Think back to the last time you've experienced truly good food. Can you remember how it was served, the people that prepared it, or who you shared it with? Did it nourish you, rather than leaving you with that empty feeling or a craving for more? Did eating it put a smile on your heart?

I do believe that good food is connected with a good life. 

I love good food. And I love to make it for my family to enjoy. One of my goals for this blog is to include recipes that will help your family experience truly good food. I believe that one of the most important things for a healthy family is to have a consistent family dinner time every night, if possible (with good food). To help you with this, I'm in the process of creating several 2-week menu plans that can help make the planning part of making dinner easier for your family. Today I'd like to share the first one with you. It's specifically geared toward meals that are delicious in the fall, but many of the meals would work for any time of the year.

I like 2-week menu plans. One reason is because it saves me money. Using a 2-week menu plan allows for me to shop less often. The less often I go to the store, the less I see things I "need" and the less I spend. The other reason is because it saves me time. With a 2-week menu plan I only have to plan and shop once every two weeks. I still sometimes go to the store another time to pick up perishables, but those are quick "in-and-out" type trips that don't take a lot of time.

And speaking of saving time, today I've made the planning part easier for you by sharing a two-week fall menu plan that I hope you will love!

You can download and print the fall menu plan at this link. 

And to help you with even more menu planning ideas, here's a post where I share lots of great tips for menu planning that also includes a downloadable blank printable menu plan. Also at that link you will find meal ideas for breakfast and lunch.

Now it's your turn. Please remember that I love to read your supportive and thoughtful comments. They brighten my day and make blogging fun and rewarding. If you need a some ideas, here are some question prompts just for fun.

What do you think of the phrase "Good Food, Good Life"?
Or...
How has menu planning changed your life?
Or...hey...
What do you think of my awesome new 2-week meal plan?!?!? *Sheepish grin*

Please share. Happy Frugal Friday! Have a great weekend.

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Seasoned Whole Chicken

There's something wonderful about fall. The smells, the crispness in the air, the sound of crunching leaves under your feet.  I love it all. 

And I love the tastes of fall. Juicy crisp apples, pumpkin-flavored muffins, cookies, or breads, warm soups, and savory comfort foods. Here's a recipe that I love that just shouts "I'M A COMFORT FOOD" whenever I eat it. Melt-in-your-mouth tender, seasoned chicken that is perfect accompanied by squashy or potato-y side dishes. Of course (you may know this by now) I love this dish made in the pressure cooker. Talk about wonderful. Truly. But don't worry if you don't have one. You can make it in the crock pot and it is also amazing. I've included both recipes for your enjoyment and delight. 

I hope you're enjoying the season. Happy Harvest.

Seasoned Whole Chicken {Pressure Cooker Method}
Printable Recipe

*Serves 4-8, depending on the size

INGREDIENTS:
1 whole chicken (2-5 lbs.)
2 Tbsp. olive oil
Seasonings of your choice: Use plain salt & pepper, Seasoning Salt, Lawry's Perfect Blend Chicken and Poultry Rub, or other seasoning of your choice
1-1/2 Cups water or chicken broth

DIRECTIONS:
Rinse raw whole chicken and remove as much outer skin as possible any giblets in the neck cavity. Pat dry. Then sprinkle chicken all around with your choice of seasonings. Heat oil in pressure cooker until hot. Then brown chicken on all sides in hot oil. It is kind of tricky to turn a large raw chicken in the pressure cooker, but do the best you can. When chicken is browned on the outside, remove it from pressure cooker and set it aside. Add rack to the bottom and 1-1/2 Cups water or chicken broth. Place browned chicken, breast side up, on rack. Place lid on pressure cooker, seal and cook on high pressure for 20-30 minutes (20-25 minutes for a 2 to 3 lb. chicken, 30 for a 4 to 5 lb. chicken). When time is up, naturally release the pressure. Naturally releasing the pressure for a whole chicken is important because it keeps the meat from bursting open and helps the juices stay within the meat, making it more tender and juicy.  If you're in a time crunch, you can always release it for part of the time using the quick release method, but you won't get quite as good of results. Once the pressure is down, open immediately and use a meat thermometer to test for doneness. A cooking thermometer placed in meaty part of the breast should read at least 165 F. If the chicken is not quite done, reheat to and cook for an additional 3-5 minutes or until cooked thoroughly. Remove carefully from the pressure cooker (it probably will be so tender that it will want to fall off the bone) and serve with your choice of steamed vegetables and rice or mashed potatoes. This chicken also is great leftover in a sandwich or salad the next day.

Recipe Source: healthyfamilycookin.blogspot.com

Seasoned Whole Chicken {Crock Pot Method}
Printable Recipe

*Serves 4-8, depending on the size

INGREDIENTS:
1 whole chicken (2-5 lbs. Make sure you get a size that will fit in your crock pot)
Seasonings of your choice: Use plain salt & pepper, Seasoning Salt, Lawry's Perfect Blend Chicken and Poultry Rub, or other seasoning of your choice
5-6 foil balls or foil covered potatoes

DIRECTIONS:
Rinse raw whole chicken and remove as much outer skin as possible and any giblets in the neck cavity. Pat dry. Then sprinkle chicken all around with your choice of seasonings. Add foil balls or foil covered potatoes to the bottom of crock pot. Place browned chicken, breast side up, on foil balls. No added liquid is necessary for this recipe. Place lid on crock pot and cook on LOW for 4-8 hours or HIGH for 3-6 hours. Time depends on the size of your chicken and your crock pot. To test for doneness, use a meat thermometer placed in meaty part of the breast. It should read at least 165 F. Once chicken is done, remove carefully from the crock pot. To brown the chicken further, you can place it in a 9x13 inch glass baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest after removing it from the broiler for 5-10 minutes. Or skip the broiling and serve immediately. Serve with your choice of steamed vegetables and cooked potatoes. This chicken also is great leftover in a sandwich or salad the next day.

Recipe Source: healthyfamilycookin.blogspot.com

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Chile Verde {Pressure Cooker Recipe}

This is the first year we've grown tomatillos in the garden. And I've wondered how we've survived all these years without these delightful vegetables. They are so fun to grow (and really quite easy). The main thing you have to remember when growing them is that you can't just grow one plant; you need at least two to pollinate. I love watching them form. They start out as hanging Chinese lanterns with the papery shell and then the vegetable forms inside. It's amazing.

It's been fun this harvest season to find recipes to put these cute little guys in. I've loved adding them to my fresh salsa recipe. It sends it over the top!  Last week after the first light frost I was surprised to go out to the garden and even though the tomato plants were all dead, the tomatillos had survived. They seem a little more frost tolerant than tomatoes, which is awesome. I picked a bunch of tomatillos and some peppers from our garden and made this yummy chile verde. 

I love the freshness of this recipe. It uses natural ingredients, most of which we had in our garden. Our family doesn't enjoy a lot of heat in our dishes so I left out the jalapeños and the spiciness was just perfect for us; very mild. I love how the pressure cooker cooks the meat to melt-in-your-mouth tender. If you don't have a pressure cooker, you can still make this delicious dish on the stove. Just follow the instructions, but let it simmer for 2-3 hours uncovered or until the pork is fork tender.

We've been enjoying the leftovers now for several meals, in various forms. Yum. This would also be a great dish to make and freeze half of for another quick meal later. 

Chili Verde {Pressure Cooker Recipe}

Printable Recipe

*Serves 8-10

INGREDIENTS:

1-1/2 lbs. tomatillos

5 garlic cloves, not peeled

2 Anaheim Chile peppers

2 Jalapeños, seeded and chopped (optional)

1 bunch cilantro leaves, cleaned and chopped

3-1/2 to 4 lbs. boneless sirloin pork roast, trimmed of excess fat and cut into 1 to 2-inch cubes

Salt, to taste

Freshly ground black pepper, to taste

Olive oil

2 yellow onions, chopped

3 garlic cloves, peeled and finely chopped

2 Tbsp. of chopped fresh oregano or 1 Tbsp. dried oregano

2-1/2 Cups chicken stock

Pinch of ground cloves

Grated cheddar cheese, for serving

DIRECTIONS:

Preheat broiler. Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves on a foil-lined baking sheet. Wearing gloves, slice Anaheim chile peppers in half and remove seeds and ribs. Place cut side down on the baking sheet along with the tomatillos and garlic cloves. Place baking sheet under a broiler for 5-10 minutes or until skin is lightly blackened. Remove from oven and let cool enough to handle.

Place roasted tomatillos, skins included, into blender. Remove the roasted garlic cloves from their skins and add them to the blender. Remove blackened skin from Anaheimpeppers and place in the blender. Add chopped Jalapeño peppers and cilantro. Pulse until all ingredients are finely chopped and mixed.

Heat olive oil in pressure cooker on "brown" or "simmer" setting (if you are using a stove-top cooker, heat it on medium to medium-high heat). Season the pork cubes generously with salt and pepper. Brown pork chunks well on all sides. Work in batches so that the pork is not crowded and can brown well, adding more olive oil as needed. Using a slotted spoon or tongs, lift pork out of pressure cooker and place in bowl, set aside. Repeat until all pork chunks are browned.

Pour off excess fat, anything beyond a tablespoon, and place chopped onions and garlic in the pressure cooker and cook, stirring occasionally until limp, about 5 minutes. Then add the pork back to the pan along with the oregano, and the tomatillo Chile Verde sauce. Add the chicken stock and a pinch of ground cloves. Add a little salt and pepper (not too much as more can be added later to taste). Lock lid of pressure cooker and pressure on high pressure for 30 minutes. Release pressure naturally and remove the lid. Then reheat Chile Verde to a simmer and simmer for about 30 minutes until sauce has thickened. Taste and add more salt and pepper to taste.

Serve immediately or keep warm until ready to serve. This dish can be served in a bowl topped with grated cheddar cheese and tortilla chips or warm tortillas on the side. We also love to use the leftover meat in burritos, enchiladas, or in a taco salad. This cilantro lime brown rice and these refried beans work great for side dishes. Enjoy!

*Recipe adapted from simplyrecipes.com, made it into a pressure cooker recipe, changed a few ingredients and directions.

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Frugal Friday: Kitchen Tip/Tutorial - Freezing Winter Squash Cubes

Last week I shared some tips on how to peel a winter squash. As I've mentioned before, winter squash are wonderful foods to grow in the garden because they will store so well all winter long. We usually pick them just before the first frost and then cure them in a warm place for a couple of weeks (many of them sit around our house as fall harvest decorations...). Then we put them down in our basement and they store well for at least 6 months. As I mentioned last week, we had a few squash from last year's harvest last a full year! That's the longest we've ever had them last.

When we're ready to use one, we like to use the whole thing because that is being frugal. But often they are too big to eat in one or even two meals. One great thing that you can do with the rest of the squash that can't be used immediately is to freeze it in cubes. It's nice to have frozen winter squash cubes for dishes like: Roasted Seasonal Vegetables, Roasted Winter Squash Cubes, Grilled or Broiled Veggie Kebabs, and other soups, sauces and stews.

Kitchen Tip/Tutorial - How to Freeze Winter Squash Cubes
Printable Tutorial

Step 1: First cube and peel the uncooked winter squash (for helpful tips, please see post on how to peel a winter squash). Winter Squash that work well for this method include butternut, Hubbard, banana, pumpkin, sunshine and more. Stringy types like acorn and spaghetti probably won't produce great results using this method.

Step 2: Fill steamer pot half full of water and heat until boiling.

Step 3: Place winter squash cubes in a steamer basket.

Step 4: Immerse steamer basked with winter squash cubes into boiling water for 3 minutes. Start the timer immediately after placing the squash cubes in the boiling water. This is called blanching. Blanching is important in freezing most vegetables because it's stops the enzyme action, which can cause a loss of flavor, color, and texture.

Step 5: When 3 minutes is up, immediately remove steamer basket from stove and immerse winter squash cubes in cold water to stop the cooking process.

Step 6: Wait a few minutes, then drain them in a colander and let cool completely.

 Step 7: When they are cool, pack squash cubes into freezer bags, label and freeze. Frozen winter squash cubes will be best if used within 6 months. When ready to use, just pull out of the freezer and thaw and drain completely. Then use in recipes that call for winter squash cubes.

Source: healthyfamilycookin.blogspot.com

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Roasted Winter Squash Cubes

Last week I shared with you some tips on how to peel a winter squash. Today I'm going to share a simple side dish that you can make with those peeled winter squash cubes. This is a simple recipe, but can be adapted to your family's own liking and tastes by changing the seasonings. I love roasted squash. It's simple, healthy, and delicious, and one of my favorite ways to eat squash. A great side dish that can accompany almost any fall or winter meal plan.

I have to be honest and tell you that I haven't always enjoyed eating squash. But I've learned that if you cook it right, it can taste delicious. And this is one of my very most favorite ways to cook it. Something about the roasting process brings out such a wonderful flavor. And the texture is wonderful too. And if you need even more encouragement, read how healthy squash is for you in my previous posts introducing you to Hubbard and Sunshine squash. Learning about how healthy winter squash is, can really motivate you to start including it in your diet.



Roasted Winter Squash Cubes
Printable Recipe

INGREDIENTS:
Winter Squash, peeled and cubed (for helpful tips, see blog post on how to peel a winter squash)
Olive Oil
Salt & Pepper, to taste
Other Seasonings, to taste (for variations on this dish: try adding your choice of Italian Seasoning, Smoked paprika, Garlic powder, or Chile powder)

Place winter squash in a pan or dish large enough so that it lies in a single layer. Sprinkle with olive oil and then stir to coat. Sprinkle with salt and pepper or other seasonings as desired, to taste. Bake 450 F for 30 minutes, stirring every 10 minutes or until roasted.

Recipe Source: healthyfamilycookin.blogspot.com


What's your favorite kind of squash?

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Frugal Friday: Kitchen Tip/Tutorial - How to peel a winter squash

I mentioned that we harvested the squash last week. Along with the potatoes and tomatoes. Here's a picture of them. Please pardon my shadow in the background. :)

Yes we pick the green tomatoes too; they will ripen in our basement during the next couple of months. 

Have you ever tried to peel a winter squash and ended up giving up after a few minutes? Winter Squash are wonderful, but they can be difficult to peel. That hard outer core is what makes them store so long, but it's hard to get through it when you're ready to eat it. Today I'm going to give you a few tips that may help you next time you need to do it.

How to Peel a Winter Squash
Printable Tutorial

Step 1: Break into it. Now this is often easier said than done. Some squash are easier than others. With many squash you can just use a knife to cut it open, but others will give you a harder time. This is a picture of a Hubbard Squash that I was trying to cut into cubes. Its skin was so tough (even after being in my basement for 6 months) that I actually had to use a little trick to get it open. I took it and a clean dish towel out to our cement floor garage. I put the dish towel on the ground and dropped the squash from about 1 to 2 feet off the ground until it cracked open. This guy gave me such a challenge that I actually had to throw it with force at the dishtowel, but it finally cracked open.

Step 2: Scoop out the seeds and goopy stuff and cut it into reasonable, manageable pieces. 

 Step 3: Slice the manageable pieces into long, thin slices.

Step 4: Slice the long thin slices into bit sized cubes the size you need.

Step 5: Next cut off the peel from each bit sized piece.

Finally you are left with cubed, peeled squash. This method is a lot easier than trying to peel off the tough skin before you cut it. I've done it that way and it takes forever and you're left with blistery hands.

There you have it! How to peel a winter squash. Seems simple enough, but it took me several years and lots of blisters to figure it out. :) What about you? Do you have anything to share? Please do! Happy Frugal Friday. Have a great weekend.

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Spaghetti Squash Carbonara

The bulk of our harvest came in a few days ago so I'm starting to see the light at the end of the tunnel. We had a light frost and decided just to go ahead and harvest everything. It was actually a pretty meager harvest this year. We had a lot of rain in August that shortened our growing season a bit. But, thankfully, we'll still be eating plenty of squash this winter.

Funny enough...I still have one squash that we grew last year that has lasted this entire time (amazing, huh?). I love growing and storing winter squash. They have amazing storage capacities.

And speaking of winter squash, one of the winter squash that we love growing is spaghetti squash. I love using spaghetti squash as a healthy (and gluten free) substitute for spaghetti noodles. This is another delicious dish that I discovered last year to add to our spaghetti squash dish repertoire. It is so yummy and satisfying and the colors are beautiful. The perfect fall dish.

Spaghetti Squash Carbonara
Printable Recipe

*Serves 4-6

INGREDIENTS:
3-lb. Spaghetti Squash
6 slices Bacon, Optional*See Note Below
2 Cloves Garlic, minced
1-1/2 Cups Frozen Peas (or alternately I've also made this with 1 red bell pepper, chopped)
2 Cups Winter Squash, peeled and cubed, optional (I like to use Sunshine or Hubbard Squash)
1 8-oz. pkg. cream cheese, cubed
1-1/2 Cups Milk
Salt & Pepper, to taste
Grated Parmesan Cheese, optional

DIRECTIONS:
Cook the Spaghetti Squash using your favorite method. Here are a few that I use a lot because they're quick:

Pressure Cooker Method: I first learned of this method on Pressure Cooking Today. It works great and I love it because it's so fast and easy. Place the spaghetti squash and 1-1/2 Cups water in the pressure cooking pot. Cook 10 minutes on high pressure. Use a quick pressure release and carefully open cooker. If squash is still firm, replace the lid and cook another minute or two until the squash is tender. Then remove squash carefully from the pressure cooker. When cool enough to handle, cut squash in half. 

Microwave Method: Use a sharp knife to cut squash in half lengthwise. Place cut sides up on a microwave safe plate and cover with cling wrap. Microwave on high for 8-10 minutes or until tender. Allow to cool enough to handle before unwrapping.

While spaghetti squash is cooking, prepare sauce. Cook bacon in large skillet until crisp. If you're concerned about this, see the note below. Then remove bacon from skillet and drain on a paper towel. Pour off bacon drippings. Add garlic to pan and sauté for about 1 minute until clear. Add winter squash cubes and sauté until almost tender (to speed up the process you can steam or microwave the squash cubes for a few minutes first). Add milk, cream cheese cubes and frozen peas (or chopped red bell pepper); simmer over medium low heat until cream cheese is melted and mixture is well blended and heated through. Add more milk, if too thick.

Once spaghetti squash is cooked and cooled slightly, scoop out seeds and discard. Use a fork to scrape the strands of “spaghetti” from the skin of the spaghetti squash. Add spaghetti squash to skillet. Chop the bacon and add to the skillet; then toss the spaghetti strands until coated with sauce and mixed in. Taste and add salt and pepper as desired. Serve immediately sprinkled with Parmesan cheese, if desired.

*Note: I realize that some may criticize me for including this recipe on a healthy cooking blog because of the (*gasp*) bacon. Before you jump into a tizzy fit, let me just explain myself a minute. I've included the bacon in this recipe for a good reason. In the words of Mary Poppins, "Just a spoonful of sugar helps the medicine go down." That trick also works when you're trying to change your family's diet. Sometimes before our tastes change completely we need a little "bad stuff" to get the good stuff down. This recipe is packed with healthy vegetables and whole foods and yes, a little bit of bacon. So here's what I'd say. If you're making it for the first time, throw in the bacon. And then each time after that, put less and less and then trying eliminating it completely and see if anyone complains (just use a little olive oil to saute the garlic instead).

Recipe Source: healthyfamilycookin.blogspot.com

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