Tuesday, October 29, 2013

Roasted Beets in the Crockpot

I am so excited. I have finally figured out how to make delicious beets! I have always adored beets. I love them whenever and wherever I can get them. Soft roasted beets, cold on a salad, pickled. I have bought them from the farmers market and tried a few different ways to make them but none gave me the taste I was after. I wasn't sure how long to cook them. So the last farmers market of the season I found some pretty little beets. Yesterday on my lunch break I jumped in to try my hand at beets. I work in a small city so I get home at noon to let out the dog, clean and vacuum, start a load of laundry, and prep some for dinner. I put on some sterile medical gloves so my fingers wouldn't be red when I went back to work and it worked great. We ate them warm for dinner and the leftovers were used cold on a salad the next day. I am so thrilled that I can make beets taste so well and it's so easy. I hope you give beets a try, if you have never tasted them before they are like a cross between a carrot and a potato in taste, but with a little tang like a radish. Worth a try! Who knew you could get excited about beets?!

Roasted Beets in the Crockpot

12-15 beets
1 T. olive oil

Clean the beets, cut off the tops and bottoms and peel off the skin. Leave the beets whole and place them on one large sheet of aluminum foil, large enough to wrap all the beets in. Drizzle with a little olive oil to give a little moisture and to keep the beets from sticking to the foil. Wrap the foil around and seal the edges so steam can't escape. Place the foil packet in the crock and cook on low for 4-5 hours. The beets will be soft and moist when you get home and ready for eating warm or cooling to serve on a salad. Yum!

Tuesday, October 8, 2013

Streusel Topped Apple Pie

This is apple time of year. I have just one apple pie recipe I use. And when I have a good year, meaning I have come into a good supply of apples, we set up a pie making assembly operation in my kitchen to make pies until the apples run out. We've done as many as 15 in a day. They freeze well and bake up well so in mid-January when it seems the coldest of the coldest days, you can bake up a pie and warm yourself with the taste of fresh apple pie. It's our favorite and pretty fool proof. I hope you enjoy it. It's FABULOUS drizzled with a little caramel sauce. (Caramel apple pie!) For this pie, I use a mix of soft baking and firm eating apples so the pie bakes with not too much mush, and not too much crisp.

Streusel Topped Apple Pie
Filling: 
1/4 c. brown sugar
1/4 c. white sugar
2 tsp tapioca
1/4 tsp. ground nutmeg
1 T. lemon juice
2 tsp. cinnamon
6-8 baking apples peeled, cored, and sliced 
2 T. butter
1 prepared pie crust (I use refrigerated Pillsbury crusts)
Topping:
1/2 c. brown sugar
1 stick butter, room temp
1 c. flour

Combine filling ingredients and pour into the prepared pie crust. Combine topping ingredients, this will be crumbly at best. Cover the apples with the topping mixture. Place pie pan on a cookie sheet to catch any spills. Bake at 350°F for 55-60 minutes.