Sunday, December 15, 2019

Roasted Carrots

Roasted Carrots

Roasted carrots are a simple way make a delicious side dish. They are much better roasted than just steaming them and taste even better bringing out the sweetness of the carrots. Look for the long slender carrots at your supermarket or farmers market. See recipe below.

7-10 Carrots

1 tablespoon Extra Virgin Olive Oil

Sea Salt

Cracked Black Pepper

Roasted Carrots

Heat oven to 400F.

Line baking sheet with parchment paper.

Wash carrots and pat dry with paper towel.

Roasted Carrots
Add olive oil using a food-grade brush and season with sea salt and cracked black pepper.

Roll carrots on parchment paper so they are coated evenly.

Bake for 30-35 minutes until they are tender and browned.

-Allen/Two Frys

Beef Stir-Fry

Beef Stir-Fry
with Levinsky's Carrot Jalapeño Sweet & Sassy Zinger Hot Sauce

I won Levinsky's Carrot Jalapeño Sweet & Sassy Zinger Hot Sauce on a Facebook contest and decided to cook with it on beef stir-fry. Levinsky's make great vegetable based natural sauces and have an ever growing line. Levinsky's Carrot Jalapeño Sweet & Sassy Zinger Hot Sauce complimented this dish and had a fresh taste with a tangy-sweet flavor. This vinegar based sauce with carrots and jalapeño blended well with the minced ginger, sesame oil and stir-fry sauce and had a touch of heat. Levinsky's has recently expanded into a more traditional line of hot sauces (see link below). This is a quick and easy meal that takes less than 30 minutes to prepare. Beef Stir-Fry recipe and directions below.

Beef Stir-Fry with Jasmine Rice

Beef Stir-Fry with Jasmine Rice

Beef Stir-Fry with Jasmine Rice

1-2 cups Jasmine Rice

1 bag Frozen Chinese Stir Fry Vegetable Blend

Sliced Mushrooms (canned or fresh)

1 pound Beef Round Strips

Coarse Salt

Cracked Black Pepper

2 tablespoons Extra Virgin Olive Oil, divided

1/2 teaspoon Ginger, minced

3 tablespoons Levinsky's Carrot Jalapeno Sweet & Sassy Zinger Hot Sauce

1/2 teaspoon Japanese Sesame Oil

1/2 cup Stir-Fry Sauce

Levinsky's Hot Sauce 

Minced Ginger, Stir-Fry Sauce, Japanese Sesame Oil

Cooking veggies

Set your rice cooker to the cook setting with desired amount of jasmine rice, water, and season lightly with salt.

Season frozen stir fry veggies and mushrooms with salt and pepper.

Add 1 tablespoon olive oil to skillet on medium heat, add veggies and mushrooms, and cook just until al dente; set aside.

Levinsky's Hot Sauce

Cooking beef in sauces
Season beef strips with salt and pepper.

In a skillet on medium-high heat, add 1 tablespoon extra virgin olive oil, and beef strips.

Cook for about 5-6 minutes.

Veggies added

All done!

Jasmine Rice 
After three minutes, add minced ginger, Levinsky's or your favorite hot sauce, sesame oil, stir-fry sauce and with tongs, stir together.

Add the steamed veggies and mushrooms to skillet and stir together.

Serve the beef stir-fry with jasmine rice.

For further information, visit:

-Allen and Sophia/Two Frys

Saturday, December 14, 2019

Apple Crumb Pie

Apple Crumb Pie

Happy Holidays everyone! I love apple pie but I think apple crumb pie is even better as I prefer less pie crust. I use Granny Smith and Gala apples and love the sweet and tart combination. The aroma of cinnamon and apples while this baked was dreamy. With each bite you get a scrumptious cinnamon spiced crumb with sweet-tart tender apples, and a yummy pie crust on the bottom layer. This is another great recipe to share with family and/or friends this holiday season. Recipe below and directions.

For the Pie Crust:
Pie Crust Homemade (see link below) or Store Bought

Crumb Topping Ingredients:
1 cup All Purpose Flour

1/3 cup Light Brown Sugar, packed

2 1/2 teaspoons Ground Cinnamon

1/4 teaspoon Coarse Salt

1/2 cup (1 stick) Unsalted Butter, cut into 1/2 inch size pieces, room temperature

Filling Ingredients:
7-8 Granny Smith and Gala Apples or any variety you prefer

2 tablespoons All Purpose Flour

1/3 cup Granulated Sugar

1/4 cup Light Brown Sugar, packed

2 teaspoons Ground Cinnamon

1/4 teaspoon Coarse Salt

4 tablespoons Unsalted Butter, melted and cooled

1 tablespoon Freshly Squeezed Lemon Juice

Yummy oeey gooey Apple Crumb Pie

Make the crust or use store bought.

Roll out dough and place into 9-inch pie plate.

Trim the edges if necessary and crimp or style the edge of the dough as you wish.

Place uncovered in fridge for at least 1 hour or overnight.

Make the crumb topping:
In a large bowl mix together the flour, light brown sugar, cinnamon, and salt.

Using a pastry cutter, cut in the butter until you see small piece of crumbs; set aside. (You may also use a spatula or your hands.)

Apple Crumb Pie taken right out of the  oven
Make the filling:
Heat oven to 400°F.

Place an aluminum foil lined baking sheet on the lowest oven rack.

Peel the apples and then use corer.

Take each sectioned apple and thinly slice and put in a large bowl. (This step takes the longest.)

Once the apples are sliced squeeze out any liquid (I forgot this step which is why mine oozed over the crust) then add the melted butter, flour, ground cinnamon, salt, granulated sugar, light brown sugar, and lemon juice and toss together.

Place the apple mixture over the cooled pie crust.

Add the crumb mixture all around the top and sides covering completely.

Delish slice of Apple Crumb Pie

Place over the hot baking sheet in the oven.

Bake for 30 minutes.

Reduce the oven temperature to 350°F, place a pie shield or aluminum foil over the pie crust edges so they do not burn.

Bake for 60-80 minutes.

Check pie after 60 minutes and use a pairing knife to check if apples are soft. If not, adjust time accordingly.

Place pan on a wire rack to cool.

If not serving right away, cover gently with aluminum foil and place in fridge until ready to serve.

This recipe was adapted from Food Network Magazine, November 2019, Classic Apple Crumb Pie, pg. 134.

For the Ina Garten Pie Crust recipe, visit:


Sophia/Two Frys