Category: apples

Apple Shortcake with Calvados Whipped Cream

Apple Shortcake with Calvados Whipped Cream

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While peaches are Colorado’s favorite famous fruit crop –and a few are still left — we sometimes come across a gorgeous slew of apples, too. Apple orchards are just south and west of Colorado Spring and Labor Day has often found us taking a day trip to pick a bushel or at least a few baskets.

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More Time, French Style:  One-Pan Pork Tenderloin with Apples, Potatoes, and Dijon-Calvados Sauce

More Time, French Style: One-Pan Pork Tenderloin with Apples, Potatoes, and Dijon-Calvados Sauce

When one thinks of French food, probably things like wine, cheese, croissants, baguettes, fruit tarts, foie gras, French fries, Coq au Vin, or fill in the blank come to mind.  I’m here to tell you that those things are assuredly there and in spades; you’d be right.

Continue reading “More Time, French Style: One-Pan Pork Tenderloin with Apples, Potatoes, and Dijon-Calvados Sauce”

Upside Down Apple-Spice Muffins or Fall in a Breakfast

Upside Down Apple-Spice Muffins or Fall in a Breakfast

The blog, Dave, and I are going on vacation for the rest of September.  If I can, I’ll post photos, but I’m concentrating on tasting and walking France – YES YES YES- and will catch you up after we return. See you later!

                                                                   photo courtesy Beaune tourism

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St. Patrick’s Day–Traditional Kerry Apple Cake

St. Patrick’s Day–Traditional Kerry Apple Cake

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According to Darina Allen, the doyenne of Irish cooking, apple cake is the quintessential or at least the most traditional Irish dessert. And because it is made everywhere, each baker makes it just a bit differently than the baker next door.

Continue reading “St. Patrick’s Day–Traditional Kerry Apple Cake”

Turkey-Acorn Squash Salad with Apples +  Parmesan Dressing

Turkey-Acorn Squash Salad with Apples + Parmesan Dressing

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I had no leftover turkey as I traveled for the holiday, but I did have some from the deli and, in need of lunch, made this sweet and savory salad.  It was just the ticket for a day when, after boatloads of family dinners, my jeans were not exactly in their happy place.  This meal is fast, nutritious, figure-friendly, and family-pleasing.  Could you add a little of that leftover cranberry salad or relish off to the side of the plate?  I’m thinking you could.  Happy Giving Tuesday!

STILL HAVE FROZEN TURKEY? Take out a bit, unthaw, and use that.  By the way, your frozen turkey is at its best-tasting for 2-3 months if it’s wrapped properly and stored at 0 degrees Fahrenheit, according to STILL TASTY DOT COM, my go-to for storage questions.  If it’s in your refrigerator since last Thursday, it’s past time to throw it away; it was good/safe for 3-4 days only.  In fact, even simple vegetables cooked Thanksgiving day and stored in the refrigerator should be tossed after today.  Sad, I know.

IMG_0049 above:  Rosie thinks she’s Alpha

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TURKEY-ACORN SQUASH SALAD WITH APPLES AND PARMESAN DRESSING

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One Pan-Pork Chops with Potatoes, Onions, Squash, and Apples

One Pan-Pork Chops with Potatoes, Onions, Squash, and Apples

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A dear friend of mine named Joyce once wrote a card — one of many she’s sent over the years — and mentioned she was still making my pork chop with potatoes and apples supper.  I vaguely remembered that meal, but it was one of those quick meals I never bothered to write down.  These days I keep a cooking journal and so have records of meals or at least titles and approximate amounts.   (Well, I’m supposed to anyway.  Since the kitchen remodel I’m still finding things.  Do you know where the lids are for my small Pyrex dishes?  Or my good silver??)

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Late Friday afternoon found me cooking up two big pots of Pumpkin-Chicken Chili *-– one for us to share with neighbors and one for me to have in the DACOR kitchen at Shouse Appliance on Saturday.  I needed to make a vat of pinto beans laced with bacon, so those were bubbling away on another burner.  Enter Dave sniffing around for dinner.IMG_6813

(Apple-Cheddar Salad recipe here.)

Since I didn’t want him to overdose on chili, I got out my big sauté pan — it’s about 5 quarts — and threw in a few quickly sliced potatoes, onions, and apples.  On the counter was a yellow (summer) squash that had seen better days.  I sliced it and threw that in, too.  After those goodies were about half-way tender, I shoved them to the side of the pan and added some oiled and seasoned pork chops.  Lid on and dinner was done by the time I set the table and Dave opened a bottle of Pinot Noir.

*If you ate this chili in the Dacor kitchen, it differs from the recipe in three ways: I used beer instead of wine and added cooked Italian sausage as well as the bacon in the beans.

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Above: I had the pups all “dressed” for Halloween and a big bowl of candy. We had two trick-or-treaters. The name Rosie seems to be sticking, despite my love for “Mara,” and all the other wonderful suggestions we’ve received.  I think it’s because I like to sing this old song to her.  This  morning I found her asleep on my feet while I was checking email.  She’s doing wonderfully well, though we’re still working hard on house training. Puppies.

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 Happy Fall cooking…

Below:  Rosie practicing “Come” with Dave in the front yard.

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ONE-PAN PORK CHOPS WITH POTATOES, ONIONS, SQUASH, AND APPLES

SERVES 2    —   Easily doubled

There is enough of the potato mixture to serve another day with eggs or you might be able to stretch it to serve four if you can fit four chops in your pan and serve a green vegetable or salad as a side.  The wine or water makes just a little sauce to keep it all moist.

To a large, deep skillet or sauté pan heated over medium-high flame, add 2 tablespoons olive or canola oil along with 3 sliced potatoes, 1 large sliced onion, 1 sliced yellow (summer) squash, and 1 cored and sliced apple.  Season generously with seasoned or kosher salt, pepper, and a good pinch of crushed red pepper.  Cook, stirring occasionally, for ten minutes or so until all are at least half-way tender. Push the potato mixture to the sides of the pan to make room for the chops.

Add 2 thick bone-in pork chops you’ve brushed with oil and seasoned well with salt, pepper, and a good pinch of dried thyme.  Cook until the chops are well- browned on one side and turn over to brown the other side.  Stir the vegetables and apples, pour in 1/4 cup white wine*, then cover and reduce heat until everything is tender.  Use an instant-read thermometer to check the chops for doneness. It should read 140 degrees.  Let dinner rest in pan five minutes, then taste and adjust seasonings. Serve hot garnished with the grated zest of one lemon.

*Can sub water or chicken broth for wine. For a more smoothly silky sauce, dab in a tablespoon of butter as well.

{printable recipe}

Need an oven version that serves 4?  Here’s something similar you might adapt: SPRUCE EATS  PORK CHOP AND POTATO SHEET PAN MEAL


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Sing a new song; cook some pork chops,

Alyce

38 Power Foods, Week 24 — Quinoa — Shrimp-Quinoa Salad with Winter Fruit, Pomegranate Seeds, and Blue Cheese

38 Power Foods, Week 24 — Quinoa — Shrimp-Quinoa Salad with Winter Fruit, Pomegranate Seeds, and Blue Cheese

Festive and healthy at the same time is a winning combination.  While we often think of holiday meals leaning toward big hunks of meat and baked desserts, it may be just the time we should be thinking of cutting a bit here and there.  If you’d like a gorgeous December salad that’s colorful and filling without being heavy, try this little plate of love.  There’s plenty of shrimp (I bought cooked shrimp for ease of preparation) for those who need visible protein, but it’s off-set by the addition of lots high-fiber quinoa, green apples, red pomegranate seeds, cucumber, fresh cranberries, clementines, and spinach–to say nothing of the blue cheese grace notes.  A light orange vinaigrette spiked with a bit of crushed red pepper tops it all.   You could add some steamed, chopped asparagus or green beans, I think, but the spinach gives you lots of green.  I served a little bread and butter with this salad to round out the meal.  Try this:


shrimp-quinoa salad with winter fruit, pomegranate seeds, and blue cheese   serves 2-3

1.Make the quinoa:  1 cup dry quinoa to 2 cups water.  Bring to a boil.  Lower heat and simmer 25 minutes until tender.  Cool at least a few minutes (stir to cool more quickly) before adding to salad.  You’ll  have leftover quinoa for soup or breakfast.
2.  Make Vinaigrette:  2T white wine vinegar, 1/4 cup orange juice, 1/2 teaspoon honey, pinch each: salt, pepper, crushed red pepper, 1/4 cup extra virgin olive oil. * Whisk together everything but the olive oil first, then drizzle in oil whisking until well-combined.   In a separate medium bowl, add 2 tablespoons of the vinaigrette to marinate a half-pound cooked shrimp. (Reserve the rest of the vinaigrette for the salad.)  Set aside  while you chop the fruit.

3.Chop 1/2 an at least partially peeled cucumber and 1/4 cup fresh cranberries, optional.

4. Slice thinly an unpeeled Granny Smith apple.  Peel two clementines (or one orange) and separate them into segments.

Here I began to mix just a small portion of the salad to try it out.   Hey, I liked it!

5.  In a large bowl, mix 1 cup cooled quinoa with 2 cups fresh spinach, and the marinated shrimp.
6.  Gently stir in the cucumber, cranberries, apple slices, and clementines.  Sprinkle with 1/8 teaspoon each kosher salt and pepper
7.  Drizzle with enough vinaigrette to moisten the salad well.  Squeeze just a bit of lime juice over everything.  Taste and adjust seasonings.  You could add another pinch of crushed red pepper if you like a bit of heat.

8.  Spoon the salad out onto a large serving platter and garnish with 1/2 cup pomegranate seeds and 2 tablespoons crumbled blue cheese.  (2 Tablespoons chopped walnuts or pecans–optional)  Serve immediately and pass the pepper grinder at the table.

Ingredients list:   1/2 pound cooked shrimp, 2 cups fresh spinach, 1 apple, 2 clementines or 1 orange, 1/2 cup pomegranate seeds, 1/2 cucumber,  1/4 cup fresh cranberries  (optional), Juice of one orange, 1/2 teaspoon honey, 2 T white wine vinegar, 1/2 lime, walnuts or pecans (optional), 2 tablespoons crumbled blue cheese, kosher salt, fresh ground pepper, crushed red pepper.

*If you like a sharper vinaigrette, use sherry vinegar or add 1/2 teaspoon Dijon-style mustard.
This vinaigrette is mild so that the fruit all speaks for itself. 

Want to bring this a potluck?  Put the sliced apples in with the shrimp and vinaigrette to keep them from browning.  Bring the vinaigrette separately and dress the salad right before serving.

Wine:  I liked this with a glass of California Chardonnay, but an Oregon Pinot Blanc might drink beautifully.  I just sent a half-case of Bethel Heights Pinot Blanc for a Christmas gift.  It might not be too late for you to do it, though the weather could be turning dicey for shipping. At $18 per bottle, it’s a beautiful northwest winery steal even if they have to wait until spring for delivery. 

quinoa…It’s really a seed related to spinach or tumbleweed (rather than a grain) that can be    traced back to ancient Peru…and yes, it’s gluten free.

Low in calories and fat, quinoa is  high in carbohydrates, fiber, and protein.  While it cooks in just about the same time and same way as white rice (maybe a few minutes longer), it also has close to the same amount of calories.  A good source of all the amino acids, iron, potassium, and magnesium, quinoa also offers a bit of zinc– about 1/4 of the daily allowance for women.

Try quinoa as tasty hot breakfast cereal with maple syrup and hot milk, or as a good foil for spicy hot chili.  This grain is luscious in salads and can sub for couscous or even rice in many places.   On it’s own or nestled next to your chop, add a little butter, salt and pepper and it’s ready.  Read all about quinoa here.

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I blog with a great group of writers every Friday where we cook our way through the list of foods from Whole Living Magazine’s Power Foods:  150 Delicious Recipes with the 38 Healthiest Ingredients:    Read more about tasty quinoa at these sites:

Ansh – SpiceRoots.com  
Minnie Gupta from TheLady8Home.com

Sarah – Everything in the Kitchen Sink

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If you liked this, you might like

  Shrimp-Quinoa Salad with Feta and Tomatoes
 

or…

GO NUTS

 

These nuts are whipped up in no time.  A bit of beaten egg white, some sugar, cinnamon, and cayenne and they’re into a low oven for an hour or so. Great gifts, we also serve them all  throughout the season as a nibble with drinks or a salad topping. (Original recipe from my good cook and sister Helen…I’ve tinkered and damned it into submission over the years.)

this week on dinnerplace (cooking for one)
                               
        Make 6, just 6, Cornbread Muffins


Sing a new song,
Alyce 

38 Power Foods, Week 18 — Citrus — Step-by-Step Pear or Apple Crostata (Pie 101)

38 Power Foods, Week 18 — Citrus — Step-by-Step Pear or Apple Crostata (Pie 101)

Scroll down for recipe.

Come fall, I make crostatas regularly.  They’re beautiful, terribly good to eat, and generally make folks quite happy.  A free-form fruit pie (often made with homemade jam in Italy), they’re easier to make than traditional American pie and are show-stoppers when you have friends to dinner.  I’ve blogged the crostatas before, and have taught them several times for the Italian classes I’ve done at home.  But I didn’t think of them in terms of citrus until our Power Foods list came up this week.  While citrus (lemon particularly) is a huge part of my cooking, I think about it less in terms of baking.   

  For instance:  I rarely make a green salad without squeezing a lemon over it.  Either I have lemon and oil, lemon alone, or lemon before a vinaigrette.  Whatever choice I make, lemon, as an acid, is always followed by salt and pepper on my salads because salt dissolves best in acid.  For that reason, if I’m making a vinaigrette, I always put the salt in the acid — whether citrus or vinegar– before adding the oil. 


  Secondly, there’s little to perk up a piece of chicken, a steak, or a lamb chop like a squeeze of fresh lemon.  Of course you like lemon on fish, right?  Why not red meat or poultry?

Another thing: I love lemon juice in chili.  I stuff my roasting chicken with big pieces of orange and a cut-up onion or sometimes roast a lemon in the bottom of the pan for the sauce.  I use one citrus or another to keep my cut fruit from browning.  There are so many ways I use citrus, I can’t count or write them.  I buy lemons by the bagful, but rarely go to the store without also buying limes.  Because I don’t eat oranges or grapefruit for breakfast, I buy those only when I’m cooking or baking with them.

These fresh fruit fall crostatas, too, would be very much less without the citrus.  I make several kinds of crostatas, but these two, apple and pear, have orange and lemon zest respectively.  You could switch them out and use orange with the pear and lemon with the apple; I’m sure it would be lovely.

Citrus is, of course, loaded with vitamin C,  provides fiber, folate, lycopene, potassium and other vitamins and minerals.   (More below.)  Yes, it’s great food…  But for me…it’s all about the flavor when I use it for cooking.

A picture story…followed by the recipe.  Bake peace!
                        (Interested in traditional pie?  Read my PIE 101 post here.)

First, the apple version:

Option a (below) for moving pastry from board/counter to the baking sheet

Apple close-up–ready to eat!

 
Option b (below) for moving pastry from board/counter to baking sheet

And, then the pear photos:


Baked pear crostata close-up; I liked the pear best.
The pastry recipe for this comes from Ina Garten, who, I am pretty sure got it from  Joanne Killeen and George Germon in CUCINA SIMPATICA; ROBUST TRATTORIA COOKING and maybe a few other places!  Just a little detective work of mine.  Despite the provenance, it’s a tasty tidbit for fall when the fall fruit is divine   As neither one of them made pear, I feel I’ve contributed to the development of the recipe and hopefully to the happiness of your tummies.  This is tres easy, and if you’re afraid of pastry, this is a great start.  There’s no form-fitting into pie pans or making a crust look “P” for perfect.  This is a free-form, rustic pie baked on parchment paper on a baking sheet.  If it spills over or runs through, it’s just crusty-gooey and even better.  Don’t hesitate.  Pretty for Thanksgiving, too.  Oh, in France, this is a galette.
 
 Here’s how I did it:
Here is the apple at left and the pear at right.



LEMON SCENTED PEAR-ALMOND CROSTATA
4 large or 6 regular servings for each crostata
Parchment paper needed for baking
pastry:  (makes 2-freeze one for later or make 2)
  • 2 c white, unbleached flour
  • 1/4 c granulated sugar
  • 1/2 t kosher salt
  • 1/2# (2 sticks) very cold, unsalted butter, cut into pieces
  • 1/4 c ice water

In the food processor, fitted with the knife blade, pulse together the flour, sugar and salt.  Add the cold butter and pulse until mixture is the size of peas.  Slowly add iced water through the feed tube until dough begins to come together. 

Remove carefully from processor and divide in half.  Press each into a disc.  Wrap one in foil and freeze it.  Refrigerate the other for an hour is best, but you can roll it right away if you must.  Dust the counter very well indeed with flour and roll the disc, using a rolling pin, into an 11″ circle. 

Place on parchment lined baking sheet until you have the fruit ready.  (Check out the pics above where I give you two options for getting the pastry from the counter to the pans.)  You can  a. fold it up gently and  quick like a bunny pick it up, and centering it over the baking sheet, place it carefully down and unfold it or, b. loosely roll the dough back onto the rolling pin and move the rolling pin over above the baking sheet, lowering it and loosening the pastry down flat onto the pan.   

This is not easy to describe; I apologize for lack of prowess as a technical writer!

Filling
1-11/4# pears (Seckel or Bosc or a mixture), peeled, cored and cut into 1″ chunks
1-2t grated lemon rind
1/4 c sliced almonds
1/4 c ea flour and sugar
1/4 t kosher salt
1/4 t cinnamon
4T unsalted butter
Preheat oven to 450 and place rack at center.

In a large bowl, mix cut-up pears with lemon rind and most of the almonds, reserving 1T or so for the top of the crostata.
 In the food processor, make a crumb topping for the crostata by pulsing together the flour, sugar, salt, cinnamon and butter until crumbly.  Remove the blade from the processor bowl, and, using fingers, pinch together the crumbs until they hold together.  
Place pear-lemon mixture onto the pastry, leaving 1 1/2 inches around the edges.  Crumble topping on the pears evenly and sprinkle with the last of the almonds.  Fold the edges of the pastry up and over the fruit, gently pleating the dough at the corners.  You’ll be leaving most of the fruit covered by only the crumbly topping; the pastry just comes up around the edges of this pie.
Place baking sheet in oven and bake 25-30 minutes (use the longer time above 5,000 feet) until golden brown and crispy.  Remove from oven and let sit for 5 minutes before sliding pie off the paper onto wire rack to cool completely.
Will hold at room temperature a day or so and in the refrigerator for several days, though it is best fresh.
Note:  If you’d like to make an apple crostata with the other crust, it’s made almost like the above pie, but you’ll need 1 1/2 # (3-4 large Granny Smith) apples, 1 t orange peel and no nuts unless you choose to add some one your own.  If you do, toasted walnuts might be best.  This is Ina’s method!
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More info on citrus nutrition HERE.
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I blog with a great group of writers every Friday where we cook our way through the list of foods from Whole Living Magazine’s Power Foods:  150 Delicious Recipes with the 38 Healthiest Ingredients:    Read more about tasty citrus this week at these sites: 

 
Ansh – SpiceRoots.com  
Minnie Gupta from TheLady8Home.com

Sarah – Everything in the Kitchen Sink
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Want to join us?  We’d like to have you as part of the group.  Get in touch with Mireya from My Healthy Eating Habits:  Mireya@MyHealthyEatingHabits.com

Sing a new song,
Alyce
38 Power Foods, Week 15 — Winter Squash — Israeli Couscous-Butternut Squash Salad with Fall Fruit, Cheese and Orange Vinaigrette

38 Power Foods, Week 15 — Winter Squash — Israeli Couscous-Butternut Squash Salad with Fall Fruit, Cheese and Orange Vinaigrette

How are new salads born at my house?    Like this……

I’ve had some Israeli couscous (actually a blend) in my cabinet for a few months.  Waiting.
Typically I throw some leeks, garlic, and asparagus in a sauté pan come spring and throw those lovely things into a bowl of couscous or orzo with a handful of grated Parmesan and lots of black pepper.

When I realized this was the week to blog winter squash, a different group of ingredients started to percolate.  Despite the summer tomatoes still coming on (albeit slowly) and the basil crying for that last bowl of pesto to be made, I kept thinking fall food once the squash got in my head.  Cranberries, apples, pears, sharp cheese, nuts.

Fall..I adore pears…here I’ve just poached them slowly in port with some orange peel and cinnamon sticks.

Thursday I had a big pot of turkey chili on the stove and called some friends to run over and help eat it.  This salad, which began in my head days before it ended up in our stomachs,  started the meal.  I cooked the couscous and started chopping fruit and toasting nuts.  It came together that easily; it’s fairly fast, too.  I did think I might have liked walnut oil for the vinaigrette, but the only can I had was in the frig at our Colorado house where it’ll stay a bit fresher over the time we’re not there.

Could it be a whole meal?  Definitely.  Since it has oranges to keep the fresh fruit from turning brown, I think it’ll keep a day or so…but no more.  It might be a filling and happy side for a quick Thanksgiving meal:  roast a turkey breast, make this salad, and cook some of those green beans you’ve been freezing.  Anyway, here’s how:

Follow the photo-easy recipe:

Cook 8 ounces of  Israeli Couscous*  according to package directions. Use chicken broth in place of water. You can add a few leaves of fresh sage if you have them (remove before making salad).  When couscous is tender, add 1 1/2 tablespoons canola oil and 1 1/2 tablespoons olive oil while still hot.  Sprinkle with 1/4 teaspoon each kosher salt and fresh ground white pepper.  Optional:  Stir in 1/4 teaspoon crushed red pepper. Cool to room temperature.
Toast 1/4 cup pecans in a dry small skillet and chop, reserving a few whole nuts for garnish.
Dice (medium) 1 pear, 1 apple, 1 orange (peeled),  6 dried figs (or fresh), 1 small cooked butternut squash (see below for my microwave directions).  Dice (small):  2 oz. each sharp cheddar and Swiss cheese like Jarlsberg or Emmental or even Gruyere.
Mix fruit, squash,  cheese, 1/4 cup dried cranberries, and pecans with cooled couscous.  Add the juice of another orange and 1 teaspoon honey.  Stir well, taste and adjust seasonings and/or dressing.  Serve in a bowl lined with fresh spinach leaves and garnish with reserved whole pecans.

 6 servings

We liked this salad with coffee cup pumpkin-chocolate chip muffins.

*I used Harvest Grains Blend from Trader Joe’s (available on amazon.com as well), which is a “savory blend of Israeli Couscous, Orzo, Baby Garbanzo beans, and Red Quinoa.”  Regular Israeli or pearl couscous is fine and orzo or even farro would be easily workable substitutes.

Ingredients list:  8oz Israeli couscous or blend, salt, pepper, crushed red pepper (optional), fresh sage leaves (optional), 1 3/4 cups chicken broth (used 1 15 oz. can plus a little water), 1 1/2 tablespoons each canola and extra virgin olive oil, 1/4 cup pecans,  1 small butternut squash, 1 pear, 1 apple, 2 oranges (1 in salad, 1 juiced), 6 figs (fresh or dried), 1/4 cup dried cranberries, 2 ounces each sharp cheddar  and Swiss cheeses, 1 teaspoon honey, 2 cups fresh spinach leaves

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HOW TO COOK BUTTERNUT SQUASH IN THE MICROWAVE:

   Place squash in a large microwave-safe dish and, using a sharp thin knife, poke a few holes in the largest section for escaping steam.  Microwave on high 3-5 minutes (depending on size of the squash–a 1.5lb squash might take 5 minutes, for example) and remove the squash to a cutting board.   Using a large chef’s knife, carefully cut the squash in half horizontally and  with a large spoon, scoop out seeds and strings.   Place the two halves back in the baking dish with a little (2 tablespoons or so) water and put the dish back in the microwave.  Cook another five minutes on high or so (depending on the size of the squash) until tender. Covering the squash with plastic wrap or a microwave-safe cover will decrease the cooking time.   I have also filled the center section with butter and a little brown sugar and served it just like that. (I often do this with acorn squash for a quick hot lunch.)  Otherwise, you can let the squash cool, and then peel and chop or mash it according to your needs.  This is much easier than peeling (or cutting) raw butternut squash, which is, at best, difficult.
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I cook winter squash frequently and my reasons are many.  Here are a few:

1.  It’s delicious; it’s good for your body.
2.  It’s easy to prepare in several ways: Stick in oven, saute, braise, boil, or microwave.
3.  It’s useful as a vegetable or side, but is also hearty enough for a main dish. (Stuff with cumin rice, jack cheese and scrambled eggs for breakfast!)
4.  It’s an excellent addition to soups and stews.
5.  It’s a good substitute for potatoes with pot roast or roasted chicken.
6.  It’s inexpensive and easy to find nearly year round, but particularly now.
7.  It keeps on the counter for a long time–easily 2 months. (That’s about the limit for acorn; the others can keep much longer.)

Be brave and try whatever beautiful squash you find at the market.  Whatever you do with acorn squash, you can easily do with most of the others.  Even spaghetti squash is quickly cooked in the microwave.  Shred it with a fork, add a little butter (salt/pepper) and you have a beautiful meal.  And, yes, you can add marinara and stay on South Beach, phase 2!!

Don’t want to deal with the peel?  You can buy peeled and cubed butternut squash or pumpkin at some markets, but you will pay a premium price.

Nutrition Profile for Butternut Squash

Each cup of cubed butternut squash provides approximately 60 calories, 16 g of carbohydrates and 3 g of fiber. It also supplies almost 300 percent of your daily value of vitamin A, 50 percent of vitamin C, 7 percent of calcium and 5 percent of iron.

 Want more info on winter squash, including nutrition and recipes?  Visit the Snap-Ed (USDA) site here.

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If you liked this, you might also like this recipe from my Dinner Place blog.

rosemary chicken thighs with butternut squash, onions, and fennel

Throw it all together with olive oil; slip it into the oven on a big rimmed baking sheet.  Dinner emerges in about 35 minutes!

or you might like this:

roasted orange chicken and butternut squash (meal in a pan)

or my butternut and other squash soup

This is a lovely soup for someone who is not well or can’t chew, but is luscious as well for a first course at Thanksiving.

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I blog with a great group of food writers on Fridays as we cook our way through the list of foods from Whole Living Magazine’s Power Foods:  150 Delicious Recipes with the 38 Healthiest Ingredients:    Read more about beautiful winter squash this week at these sites:


Alanna –  http://kitchen-parade-veggieventure.blogspot.com/

Minnie Gupta from TheLady8Home.com

Sarah – Everything in the Kitchen Sink
.
Join us:

If you’re interested in joining the gang writing each week, get in touch with Mireya from My Healthy Eating Habits:  Mireya@MyHealthyEatingHabits.com

Sing a new song and cook a new squash,
Alyce 

Pie 101 —  Apple Pie              (Kathy’s Apple Pie)

Pie 101 — Apple Pie (Kathy’s Apple Pie)

Kathy’s pie

Why my Pie 101 — Apple Pie is called “Kathy’s Apple Pie”

My hairdresser works about a half-a-block from my house.  Her name is Kathy.  I chose her because… she works about a half-a-block from my house.  When we moved here, I cried at leaving Jen, my hairdresser of 13 years in Colorado.  So I didn’t even look for anyone special; I just chose the closest “girl” and tried her.  I mean, you’ve seen my hair.  What could go wrong?  And, if it did, how much time would it take to grow a bit?  Luckily, everything has worked out fine.  My hair’s just right.
When Kathy did it the first time, I sent Jen a pic on my cell phone.  “She’s got the color spot-on, but it’s a wee bit short,” said Jen.

My hair’s been the same for…let’s say for a while.  (With Britta last March.)

Outside Kathy’s shop is a sign that says, “Curl Up and Dye.”  Underneath:  “For Hair.”

Kathy and I hit it off right away.  We’re both “of an age,” though she still has a couple of kids running around sometimes at home.   She also has lots of dogs–more than I do.   There’s tons of great stuff about her, but I like her because you can just talk about anything when you’re in her chair:  houses, food, kids, husbands, church, jobs, horses, dogs, clothes, shopping, shoes, ETC.   She’s given me the info on great places to find and do all kinds of things, but mostly helped solidify my forever dedication to the lovely institution of the St. Paul Farmer’s Market where her family has a bagel breakfast sandwich and coffee stall.  (Dave and I frequent that hot spot.)  Sometimes we talk about whether or not it’s worth it for them to start baking their own bagels.  Having watched Dave make bagels (I don’t make them!), I lean toward buying them from the great bagel maker down the street–just like they have been.  Why mess with a good thing if you’re still making a tidy profit?

One time, in a whimsical voice, Kathy said, “Ah, gee.  In fall, I really miss apple pie.  My Mom always made great apple pie.”  She was sad.  I don’t think Kathy bakes apple pies, but I think she was missing her mom as much as anything.  So I figured next time I went to get my hair cut, I’d bring her a pie.  I make a lot of pies, though I rarely eat them.  In fact, pie makes people so happy that I don’t know why I don’t eat them. (Naturally, I eat the great coconut cream pie in the cafe on the square in Santa Fe… or my own cherry pie from our Colorado cherries.  I’m more of a chocolate woman overall.)

Late this morning, I started Kathy’s pie.  I had no idea how her mother made pie, but my pie wouldn’t be like Kathy’s mom’s no matter what, so I just baked the pie.  Pretty much like I always do, but with a little bit of a twist all around.  Lots of butter, great Honeycrisp apples, Penzey’s cinnamon right on top of the unbaked bottom crust.  Cream brushed top crust.   A recipe I’ll share.  You might like it for Thanksgiving.  If you make it now and don’t bake it, you can wrap it tightly in foil, freeze it, and bake it frozen (on a foiled sheet pan) early Thanksgiving morning.  It’ll take longer to get done, but done ahead is done ahead.

Kathy’s Apple Pie  makes 1 9″ pie; serves 6-8

2 9-10″ pie crusts (recipe below)

5-7 medium Honeycrisp apples, cored, peeled, and sliced thinly+
2t fresh lemon juice
3/4 t Chinese cinnamon, divided (some for crust and some for the apples)
1/4 t grated fresh nutmeg
1/8 t salt

3T flour
2/3 – 3/4 c granulated white sugar  plus 2 tsp for bottom crust and top crust (use 2/3 for sweeter
apples and 3/4 for tarter ones like Honeycrisp or Granny Smith)
2T cold butter, diced
1t heavy cream, half and half or milk

1.  Preheat oven to 400 degrees Fahrenheit.
2. Place one pie crust in the 9″ glass pie pan, trim, and crimp (pinch) edges.
3.  Use about 1 tsp of the sugar and mix with 1/8 tsp cinnamon.  Dust the entire bottom crust with the cinnamon-sugar  mixture.
4.  In a large bowl, mix apples and lemon juice.  Add flour,  3/4 cup of sugar, the rest of the cinnamon, the nutmeg and the salt.  Toss gently, but well.  Carefully pour or spoon apple mixture into the crust.
5.  Drop the diced butter evenly over the apple mixture.
6.  Place top crust over the pie and trim so that there’s about an inch overhanging the pie.
7.  Pinch together the crust and either press edge of crust into the pie plate with the tines of a fork or crimp.
8.  Using pastry brush, brush top crust with cream or milk and dust evenly with the last teaspoon of sugar.
9.  Make several small slits (evenly spread) through top crust for venting the filling as it cooks. You can make a design; I made a “K” for Kathy and a few “arrows.”
10.  Bake 15-20 minutes on a rimmed baking sheet lined with foil, and lower oven temperature to 350 degrees Fahrenheit.  Bake another hour or so until pie is golden brown and juices are bubbling out of the slits. *  Cool completely on a wire rack before serving.

+Honeycrisp apples, developed at “The U” here in Minnesota, hold their shape well.  Because of that, I slice them thinly.  They won’t get terribly soft and break down.  If you’re using a softer apple, cut them in larger slices.  Also, some folks like the skin left on their apples for pie.  Do as you like.

*If it’s getting too brown, carefully lay a piece of aluminum foil loosely on top of the pie.

Prep note:  I usually prep the apple mixture and put  that aside.  Then I tackle making the crust.  I roll out the bottom crust and place it in the pie pan.  In goes the apple mixture and I set the whole thing aside while I take the second crust out of the frig and roll it.  I next roll the second crust loosely around the rolling pin (or you can carefully fold it in half and then in half again) and gently lay it on top of the buttered apples. Trim, crimp, and it’s ready for the oven.

Here’s the pie before baking.
I had enough for a coffee cup pie for Dave.

Double Pie Crust Recipe — Pâte Brisée*

2 2/3 cup all-purpose flour
1 cup salted butter, cut into 1″ pieces
1 tsp kosher salt
1/2 cup iced water  (Use a 1 cup measuring cup and pour in 1/2 water; add ice and use quickly.)

*In food processor, place flour, butter and salt. (This may also be done with a pastry cutter or two knives.)  Pulsing, cut butter into the flour until there are 1/2″ sizes pieces (and some smaller and some larger) of buttered crumbs.
*With machine running, pour in water slowly.  When the dough begins to pull away from the sides of the machine, stop the machine, and turn dough out onto a well-floured board or counter.
*Gently and quickly pat dough into a ball and divide ball evenly in half.
*Wrap one half and refrigerate it.  Take the other half and press it into a flat disc.  Dust the dough with flour, and, with a floured rolling pin, roll from the center out to the edges moving clockwise around the dough until the dough is about 10″ in diameter.  Move the dough every few rolls of the pin so it doesn’t stick.  You may need to keep putting a bit of flour sprinkled underneath.
*Remove dough from frig and repeat for top crust.

All baked up with somewhere to go.

*The recipe for this dough is from an old CUISINART cookbook–one of those thin, small books that came with my first CUISINART in the early ’80s maybe… This was the first Pâte Brisée I ever used and I’ve been using it ever since. Thanks, Cuisinart!

Two-Dog Kitchen and Around the Hood…..

Next Monday, November 21, I direct a pick-up choir at St. Frances Cabrini Church,  1500 Franklin Ave., Minneapolis, MN,  for an Ecumenical Thanksgiving.  Want to sing?  Show up at 6pm for rehearsal of easy anthem,”Simple Gifts” for worship service that begins at 7pm.  Hope to hear you!

This is up on the blog next–a braised leg of lamb with vegetables.  Perfect alternative Thankgiving.
The start of a neighborhood birthday/wine-tasting dinner….I did the lamb above.  It was potluck.
Friend Mac at the table Friday night.
Long night, eh, buddy?
We have a monthly concert series at Prospect Park–Here’s SHOUT! from Lake Harriet U Methodist
Today’s cardinal + flowering geraniums still living in neighbor’s window boxes!
Floor’s done and I’ve been painting.  The color, appropriate to the season, is “Pumpkin Pie.”
Gorgeous trees still golden ’til just a few days ago.
Last roses of summer….

We haven’t had any really cold weather yet and that’s unusual.  Several days ago, I finally cut the last of the roses and brought them in for a vase.  I rarely cut my flowers, thinking they look best where God placed them.  But when it’s going to be 22 degrees F, I cut them all!

Still blooming the second week of November

A foil packet salmon done in 20 minutes I wrote for Examiner.com.

Dave said, “This is the best salmon I’ve ever tasted.” I couldn’t believe how tender it was.

Sing a new song,
Alyce