Saturday, October 24, 2009

Fall Apple Oatmeal Crisp

Still on the oatmeal kick. These apples came straight from the Farmer's Market. It's a combination with Jonagold and Honeycrisp apples. The jonagolds are mushy so they make the sauce and the Honeycrisp provide that familiar apple taste.

  • 1 cup brown sugar
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup butter, melted
  • 1/4 tspn vanilla extract
  • 3 cups apples - peeled, cored and chopped
  • 1 pear chopped (optional, adds sweetness)
  • 1/4 cup white sugar
  • 2 teaspoons ground cinnamon

  1. Preheat oven to 350 degrees F (175 degrees C.) Lightly grease an 8 inch square pan.
  2. In a large bowl, combine brown sugar, oats, flour, vanilla and butter. Mix until crumbly. Place half of crumb mixture in pan. Put apples in a bowl with sugar and cinnamon and mix well so the apples are coated with the mix. Spread the apples evenly over crumb mixture. Top with remaining crumb mixture.
  3. Bake in the preheated oven for 40 to 45 minutes, or until golden brown.

Wednesday, October 21, 2009

Oatmeal Banana Walnut Bread - Low Fat

The key to this recipe is the molasses. A vanilla flavored oatmeal packet takes the place of vanilla extract although extract can used. Applesauce significantly reduces the fat. The oatmeal packet really drives home the fiber and makes it a bit different then most breakfast breads. Feel free to experiment.


Set oven to 350 degrees F.

Grease an 8 x 4-inch loaf pan.
In a bowl sift together white and whole wheat flour, oats, baking soda, cinnamon and salt.
In another bowl beat the butter with sugar and molasses for about 2 minutes.
Add in eggs, beat until combined.
Add in bananas and applesauce ; beat until blended.
Add in the flour mixture; beat at low speed just until moistened.
Spoon the batter into prepared baking pan.
Bake for about 1 hour, or until bread tests done.
Cool for 10 minutes, then remove to a wire rack to cool completely.

Serves 8.


Beef and Broccoli Stir-Fry

This is great for a week night. Be sure to steam rice before the marinade process so it is finished in time for the stir-fry. Noodles are an option as well although rice is traditionally used. This is a great as a leftover for lunch the next day.
  • 3 tablespoons soy sauce
  • 3 tablespoons apple juice or unsweetened apple sauce
  • 1 tablespoon cider vinegar
  • 1 tablespoon sugar
  • 3 cloves garlic , minced
  • Ground pepper
  • 1 1/4 pounds flank or flapp steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 tablespoon cornstarch or garbanzo bean flour if you have it
  • 1 head broccoli, stems trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
  • Coarse salt


  1. In a large, shallow bowl, mix soy sauce, apple juice/sauce, vinegar, sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat to a plate; reserve marinade.
  2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch/flour.
  3. In same skillet, fry broccoli in remaining teaspoon oil over high heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup water; cook until broccoli is tender, 6 to 8 minutes.
  4. Stir marinade, add to pan, and bring to a boil. Cook, stirring, until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper. Serve immediately.
Serves 3.