Sugarlaws: Living Sweetly.

Entries Tagged as 'food'

must-make fall recipe: old-fashioned apple crisp

October 28th, 2014 · 2 Comments

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When autumn rolls around, there’s nothing more exciting than baking a warm dessert, and if this dessert happens to be a healthy treat for your skin, so much the better.

Of course, eating dessert isn’t as good for you as eating fresh fruit, but if you’re going to treat yourself, do it the healthy way! Apples are full of vitamin C, which is a potent defender against free radicals and pollution. Oats, like all whole grains, have anti-inflammatory properties and are much better for your skin than regular pie crust.

This recipe is the perfect example of a traditional technique that works for a busy modern schedule — all you need is some apples, oats, butter, a few pantry staples, and you have a delicious, healthy dish!

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Old-Fashioned Apple Crisp

INGREDIENTS
4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/3 cup butter or margarine, melted
3/4 teaspoon ground cinnamon

DIRECTIONS
1.  Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.

2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.

3 Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

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Tags: food · This post was created in connection with my appointment as an Ambassador in the Simple® Skincare Program. · Visit www.facebook.com/SimpleSkincare to share your story on sensitive skin. For more tips and deals from Simple, join the Simple VIP community at https://www.simpleskincare.com/simplevip/

slow cooker vegetable stew

October 8th, 2014 · No Comments

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Forgive me if I sound a bit intense here.

BUT ZOMG THIS RECIPE IS SO FREAKING GOOD.

It really shouldn’t be.  This dish is basically nothing more than a few fresh veggies, a little butter, and some cheese.  No rare and expensive spices.  No fancy cooking techniques.  Just dump it all into the slow cooker, and come back in eight hours.

That’s literally it.

And yet… so good.  So easy, so simple, so delicious — and so mind-blowingly good. 

The slow cooker has become my best friend in the kitchen lately.  No matter how many times the baby cries or the dogs need to go outside or the phone rings — nothing burns.  It has single-handedly saved our family from starvation (or, at least, from take-out) many, many times in the last eight months. 

As a former vegetarian, this stew is light enough for lunch and hearty enough for dinner over brown rice.  But when I cooked it for a guest, I added panko-crusted chicken breast to serve over the top — based on this gem of a recipe.  Totally easy and completely delicious. 

PS — If you look back at the panko-chicken recipe, you’ll notice me spouting off advice about picky-eater kids… I’ll be taking my own advice in just a few months! 

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Slow Cooker Veggie Stew

INGREDIENTS
1 pound baby carrots, diced
1 large onion, diced (about 1 cup)
2 zucchini, cut into 1/2-inch slices
1 yellow squash, cut into 1/2-inch slices
2 bell peppers, diced
1/2 stick unsalted butter
1 14-ounce can diced tomatoes
1 cup white wine
10 leaves fresh basil, chopped
1 cup parmesan cheese
1 tbsp sea salt
1/2 teaspoon dried parsley
1 tsp garlic powder
1/4 teaspoon pepper

DIRECTIONS

Combine all the ingredients in a 6-quart slow cooker; stir to combine.  Cook on high heat for 8 hours.  Serve with additional parmesan cheese and fresh basil.

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Tags: food · main dishes

avocado and egg toasts

August 15th, 2014 · 1 Comment

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So, this avocado-and-egg thing.  Is this a thing that people know about?

Because it is AWESOME.

And so incredibly easy.  I love breakfast foods probably about ten zillion times more than the average person, so I could happily eat this for lunch or dinner too. 

But adding avocado turns this simple little scrambled-eggs-on-toast dish into something even more delicious and special, and even better for you.  Basically, win-win.

So, brunch this weekend?  This is what you’re having.  You can thank me later.

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avocado and egg toasts

INGREDIENTS
1 teaspoon butter
1 egg, beaten
1/4 avocado
3-4 baguette slices, toasted
Chives
Salt
Pepper

DIRECTIONS

In small nonstick pan, melt butter over medium heat.  Add egg; season with salt and pepper and scramble.

In a separate bowl, mash the avocado and season it with additional salt and pepper.

Spread the avocado on toast, then top with the scrambled egg and sprinkle with pepper and chives.  Serve warm.

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Tags: Breakfast and Brunch · food