I like apples. Normally I would purchase them from the Farmers Market and just snack on them as slices with peanut butter or almond butter. This year is different. We joined a CSA (community supported agriculture). So in addition to receiving apples each week with the CSA delivery, my husband took my daughter apple-picking. We've also been receiving pears from the CSA. I haven't known what to do with all of this fruit. Apple sauce was a good option when my daughter was a baby/early toddler, but now she doesn't like it as much.
Cobbler thus became my "go to" recipe.
Here is the recipe I've tailored:
Ingredients:
5-6 apples or pears (or a combination of both) peeled, and thinly sliced
1 TBS lemon juice
3/4 cup to 1 cup melted butter (I use Kerrygold and I like butter...)
1.5 cups rolled oats
1.5 cups AP flour (or flour of your choice)
1 cup brown sugar, or 1/2 cup white sugar and 1/2 cup coconut sugar (or a combination of sugars you like)
2 TBS cinnamon
Directions:
(super easy)
Arrange the peeled and thinly sliced apples/pears in an 8x8 baking dish. It will seem over 1/2 way full.
Sprinkly the lemon juice over the slices.
In a separate bowl, melt the butter.
Combine the Oats, Flour, Cinnamon and Sugar in another bowl. Stir those, then add the butter until it is mixed-in. It will seem like a thick paste. Then distribute evenly over the apple/pear slices.
Bake at 350 degrees for 50-55 minutes.
When I eat this in the mornings, I either divide it into individual portions in bowls or tupperwares and keep it in the fridge. Then I can just grab one and go if I have a busy morning. If I'm home and have time, I'll reheat it just until warm, and top it with a spoonful of almond butter.
Sunday, October 26, 2014
Monday, September 23, 2013
Vegetarian Tortilla Soup (or you could add chicken, chicken broth...)
It has been forever since I posted a recipe! This one looks good because our local weather has cooled off a bit, and I have a lot of these ingredients available. Either from my own garden, tomatoes I've previously canned, or the local Farmers Market at Pioneer Park (which I highly recommend).
Ingredients:
Serves 4
Butter/oil to saute with
3/4 cup chopped yellow onion (1 small to medium-sized)
2 garlic cloves, minced
1 TBS tomato paste (I would recommend looking for glass bottles as opposed to cans!)
1 teaspoon ground cumin
3/4 teaspoon chili powder
4 cups vegetable or chicken broth
4 TBS cilantro, fresh, chopped
4 corn tortillas cut into 1/2 inch wide strips
1 and 1/2 cups chopped tomatoes (I think you could use fresh or canned)
2/3 cup canned black beans, rinsed
2/3 cup chopped zucchini (1 small)
1.5 TBS minced japapeno (seeded for LESS spicy)
Directions:
Heat about 1 TBS butter and a little oil in a skillet. Add onion and garlic. Cover and cook over medium-low heat until almost tender, stirring often, for about 5 minutes.
Stir in tomato paste, cumin and chili powder.
Add broth and 2 TBS of the cilantro. Bring to a boil, then, reduce heat and simmer for about 15 minutes.
Add the tortillas, tomatoes, beans, zucchini and jalapeno to soup. Cover and simmer until zucchini is tender. About 10 minutes.
Season with salt and pepper.
Garnish with remaining fresh cilantro.
Ingredients:
Serves 4
Butter/oil to saute with
3/4 cup chopped yellow onion (1 small to medium-sized)
2 garlic cloves, minced
1 TBS tomato paste (I would recommend looking for glass bottles as opposed to cans!)
1 teaspoon ground cumin
3/4 teaspoon chili powder
4 cups vegetable or chicken broth
4 TBS cilantro, fresh, chopped
4 corn tortillas cut into 1/2 inch wide strips
1 and 1/2 cups chopped tomatoes (I think you could use fresh or canned)
2/3 cup canned black beans, rinsed
2/3 cup chopped zucchini (1 small)
1.5 TBS minced japapeno (seeded for LESS spicy)
Directions:
Heat about 1 TBS butter and a little oil in a skillet. Add onion and garlic. Cover and cook over medium-low heat until almost tender, stirring often, for about 5 minutes.
Stir in tomato paste, cumin and chili powder.
Add broth and 2 TBS of the cilantro. Bring to a boil, then, reduce heat and simmer for about 15 minutes.
Add the tortillas, tomatoes, beans, zucchini and jalapeno to soup. Cover and simmer until zucchini is tender. About 10 minutes.
Season with salt and pepper.
Garnish with remaining fresh cilantro.
Monday, January 28, 2013
Quinoa-Stuffed Acorn Squash
This recipe comes courtesy of year 2000 edition of the Joy of Cooking's 'All About Vegetarian Cooking.'
Makes 4 servings
Ingredients: 3 acorn squash, halved and seeded
1 TBS butter
1/2 cup chopped yellow onion
1/2 cup quinoa
1 cup vegetable stock
1/2 tsp salt
1/8 tsp ground black pepper
1/4 cup chopped hazelnuts or whole unblanched almonds, toasted
2 TBS chopped fresh parsley
2 TBS + 2 TBS grated parmesan cheese
Directions: Preheat oven to 350 degrees. Arrange the acorn squash cut-side down on a baking dish (like a 9x13). Add 1/2 inch water to the baking dish and cover with aluminum foil. Bake until squash are tender: 45-55 mins. Leave the oven on, but take out the squash.
In a large skillet over medium heat: place the onion and saute in butter until golden (approx 8 minutes) Stir in the quinoa and heat, stirring until toasted (about 3 minutes) Stir in the vegetable stock. Bring the contents of skillet to a boil, reduce heat, cover and simmer for 15 minutes. Uncover the skillet and let mixture cool slightly.
Scoop out and dice the pulp of 2 of the acorn squash halves. Turn the remaining 4 halves cut-side up and season with the salt and pepper. Combine the Quinoa mixture and the diced squash. Stir in the nuts, parsley, and 2 of the TBS of parmesan cheese. Spoon it into/onto the 4 squash cavities, distributing evenly, sprinkle the tops with the remaining parmesan.
Bake until heated through, approx 20 minutes.
Ingredients: 3 acorn squash, halved and seeded
1 TBS butter
1/2 cup chopped yellow onion
1/2 cup quinoa
1 cup vegetable stock
1/2 tsp salt
1/8 tsp ground black pepper
1/4 cup chopped hazelnuts or whole unblanched almonds, toasted
2 TBS chopped fresh parsley
2 TBS + 2 TBS grated parmesan cheese
Directions: Preheat oven to 350 degrees. Arrange the acorn squash cut-side down on a baking dish (like a 9x13). Add 1/2 inch water to the baking dish and cover with aluminum foil. Bake until squash are tender: 45-55 mins. Leave the oven on, but take out the squash.
In a large skillet over medium heat: place the onion and saute in butter until golden (approx 8 minutes) Stir in the quinoa and heat, stirring until toasted (about 3 minutes) Stir in the vegetable stock. Bring the contents of skillet to a boil, reduce heat, cover and simmer for 15 minutes. Uncover the skillet and let mixture cool slightly.
Scoop out and dice the pulp of 2 of the acorn squash halves. Turn the remaining 4 halves cut-side up and season with the salt and pepper. Combine the Quinoa mixture and the diced squash. Stir in the nuts, parsley, and 2 of the TBS of parmesan cheese. Spoon it into/onto the 4 squash cavities, distributing evenly, sprinkle the tops with the remaining parmesan.
Bake until heated through, approx 20 minutes.
Monday, July 18, 2011
Swiss Chard With Chickpeas and Couscous
Swiss Chard With Chickpeas and Couscous
Ingredients
1 10-ounce box couscous
1/2 cup pine nuts
3 tablespoons olive oil
2 cloves garlic, thinly sliced
1 15.5-ounce can chickpeas, rinsed
1/2 cup raisins (dark or golden)
2 bunches Swiss chard, stems trimmed
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
1. Place the couscous in a bowl. Add 1 ½ cups boiling water and stir. Cover tightly and let stand for 10 minutes.
2. Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate.
3. Return the skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute.
4. Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat.
5. Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts.
Courtesy of Real Simple magazine, February 2007
Ingredients
1 10-ounce box couscous
1/2 cup pine nuts
3 tablespoons olive oil
2 cloves garlic, thinly sliced
1 15.5-ounce can chickpeas, rinsed
1/2 cup raisins (dark or golden)
2 bunches Swiss chard, stems trimmed
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
1. Place the couscous in a bowl. Add 1 ½ cups boiling water and stir. Cover tightly and let stand for 10 minutes.
2. Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate.
3. Return the skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute.
4. Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat.
5. Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts.
Courtesy of Real Simple magazine, February 2007
Thursday, July 7, 2011
Roasted Radishes with Brown Butter, Lemon, and Radish Tops
This recipe uses radishes in a different way: by baking them. You may have some remaining in your garden, or be looking for a way to use them other than on a raw salad.
courtesy of epicurious.com
Ingredients
2 bunches medium radishes (such as red, pink, and purple; about 20)
1 1/2 tablespoons olive oil
Coarse kosher salt
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon fresh lemon juice
Directions
Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
Bon Appétit
April 2011
by Tasha de Serio
2011-03-15 16:53:08.0
courtesy of epicurious.com
Ingredients
2 bunches medium radishes (such as red, pink, and purple; about 20)
1 1/2 tablespoons olive oil
Coarse kosher salt
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon fresh lemon juice
Directions
Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
Bon Appétit
April 2011
by Tasha de Serio
2011-03-15 16:53:08.0
Friday, October 22, 2010
Oatmeal with Baked Apples and Pecans
This is an EASY make ahead breakfast. You can put a few bowls of it in the fridge and just take them out and reheat them in morning.
It is great because it is a WARM breakfast, uses seasonal ingredients, and is very filling. This recipe will be enough for about 4-5 bowls of oatmeal.
To make the baked apples:
1. Preheat the oven to 350 degrees.
2. Peel and slice into 1/4 or 1/2 inch pieces 4 apples (any seasonal variety) - and even if they have started getting mushy they will taste fine once baked
3.Arrange the apples in an 8x8 baking dish
4. Sprinkle with 1/4 cup brown sugar, 1 teaspoon cinnamon, a dash of lemon juice.
5. Then put a few (about 5-6) little slices of butter over the apples. About a tablespoon total.
6. Cover with aluminum foil and bake for 40 minutes.
To make the oatmeal:
Bring to a boil: 4 cups of water and 1 teaspoon of salt in a medium saucepan.
Once boiling add 2 cups of rolled oats and turn the heat down a little. Cook for about 10 minutes. Then cover, turn off the heat and let sit to thicken about 10 more minutes.
Chop pecans or walnuts to taste (I like about 1/4 cup per bowl).
Once the oatmeal is done cooking, divide it among 4 or 5 bowls. Top with the chopped nuts. Once the apples are done baking, divide them among the bowls of oatmeal.
You can just cover the bowls with foil or saran wrap and keep them in the fridge until you are ready to eat. Just reheat uncovered in the microwave about 2 minutes, stirring halfway.
I don't know if you've heard of the Dr. Oz "Just 10 Challenge" but this meal would easily fit into that plan.
It is great because it is a WARM breakfast, uses seasonal ingredients, and is very filling. This recipe will be enough for about 4-5 bowls of oatmeal.
To make the baked apples:
1. Preheat the oven to 350 degrees.
2. Peel and slice into 1/4 or 1/2 inch pieces 4 apples (any seasonal variety) - and even if they have started getting mushy they will taste fine once baked
3.Arrange the apples in an 8x8 baking dish
4. Sprinkle with 1/4 cup brown sugar, 1 teaspoon cinnamon, a dash of lemon juice.
5. Then put a few (about 5-6) little slices of butter over the apples. About a tablespoon total.
6. Cover with aluminum foil and bake for 40 minutes.
To make the oatmeal:
Bring to a boil: 4 cups of water and 1 teaspoon of salt in a medium saucepan.
Once boiling add 2 cups of rolled oats and turn the heat down a little. Cook for about 10 minutes. Then cover, turn off the heat and let sit to thicken about 10 more minutes.
Chop pecans or walnuts to taste (I like about 1/4 cup per bowl).
Once the oatmeal is done cooking, divide it among 4 or 5 bowls. Top with the chopped nuts. Once the apples are done baking, divide them among the bowls of oatmeal.
You can just cover the bowls with foil or saran wrap and keep them in the fridge until you are ready to eat. Just reheat uncovered in the microwave about 2 minutes, stirring halfway.
I don't know if you've heard of the Dr. Oz "Just 10 Challenge" but this meal would easily fit into that plan.
Tuesday, August 17, 2010
Couscous with Zucchini and Cherry Tomatoes
This is a good recipe that uses the produce that is ripe at this time of year.
Ingredients
2 TBS. olive oil
1 medium onion, chopped
2 cloves garlic, minced
2.5 cups vegetable stock
1.5 lbs. medium zucchini, trimmed and cut into 1/2 inch thick slices
2 TBS. fresh thyme, or 2 tsp. dried
1.5 cups quick-cooking couscous
1 TBS. butter or olive oil
24 cherry tomatoes
Directions
1. Heat the olive oil in a saucepan over medium-low heat. Stir in the onion and cook 5 minutes. Stir in the garlic and cook 1 minute more.
2. Stir in the vegetable stock and zucchini and bring to a boil. Cook until the zucchini is tender, but not soft, 3-5 minutes. Stir in the thyme.
3. Stir in the couscous and the butter/olive oil. Remove from heat. Cover and let stand until stock is absorbed, about 10 minutes. Fluff the couscous with a fork and stir in the cherry tomatoes.
I prefer tomatoes roasted...sometimes I preheat oven to 400 degrees, coat the whole cherry tomatoes in oil and minced garlic and roast for 20 minutes, and then add them to my recipes.
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