Use firm cooking apples for making apple crisp-Rome Beauty, Baldwin, Jonathan, Braeburn, or Jonagold. These apples will hold their shape during baking so you do not end up with something that looks like applesauce or puree.
1/2 cup all purpose flour
1/2 cup old-fashioned oatmeal
1/2 cup each, granulated sugar and brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 stick (1/4 cup) chilled butter or margarine cut into small pieces
7 cups peeled diced apples (about 3 pounds)
3 tablespoons apple juice or cider
1/2 cup dried cranberries
Preheat oven to 375°F. Lightly coat eight-inch baking dish with cooking spray or oil and set aside. In a bowl, combine flour, oatmeal, brown sugar, granulated sugar, cinnamon, and nutmeg until well blended. Cut in chilled butter using a pastry blender or clean fingers until the mixture is crumbly. In another bowl, combine apples, apple juice and cranberries. Spoon the apple mixture into prepared pan. Sprinkle with crumb mixture. Cover with foil and bake for 30 minutes. Uncover and bake an additional 20 minutes or until golden brown. Serve warm topped with vanilla ice cream or whipped cream.
Yield 9 servings. Credit: University of Illinois Extension
Apples can be best kept in the refrigerator, preferably in the crisper drawer or an unsealed plastic bag. It is important to remember to store fresh vegetables separately because apples release ethylene gas that can be damaging to other fruits and vegetables. Fresh apples can also be kept at room temperature for several days before eating but the more time they are kept at room temperature the sooner they will begin to shrivel and lose flavor as well as crispness.
This is a fragrant and nicely spiced vegetarian curry from Jordan Campbell in the Penzeys Spices Spring 2013 catalog.
1 large butternut squash
(or 4 medium sweet potatoes)
1 TB. flaked almonds
2 TB. oil (vegetable or sunflower)
2 medium onions, chopped
1 tsp. GRANULATED GARLIC POWDER
3 slices SLICED CHINA GINGER ROOT
(or 1/2-1 tsp. GINGER POWDER)
1 red chili, deseeded and sliced
(or 1/2 tsp. CRUSHED RED PEPPERS)
1 tsp. GROUND CORIANDER
1 tsp. GROUND CUMIN
1 tsp. BROWN MUSTARD SEEDS
1/2 tsp. GROUND TURMERIC
3/4 cup coconut milk (about 1/2 of a standard 14.5 oz. can)
1-1/2 Cups baby spinach, roughly chopped
2 TB. fresh cilantro, chopped
Peel the squash or sweet potatoes. Discard the seeds and cut the flesh into 1-inch pieces. Toast the almonds in a non-stick frying pan over medium heat for 5-7 minutes and set aside. Heat the oil in a large saucepan and cook the onions until lightly browned, stirring regularly, 12-15 minutes. Add the GARLIC, GINGER, chili, CORIANDER, CUMIN, MUSTARD SEEDS and TURMERIC. Reduce heat to low and cook until fragrant, 3-5 minutes, stirring regularly. Add the squash or sweet potatoes and coconut milk. Stir and cover, simmer for 20 minutes until just tender. Add the spinach and cilantro, and stir until the spinach is just wilted. Serve with rice, topped with almonds. Naan bread and a yogurt/cucumber/tomato raita salad are nice on the side.
*I found that this recipe needed salt as well.
Penzeys Spices, Spring 2013, Jordan Campbell, http://www.penzeys.com
1 Tb Canola Oil
1/2 med Onion, diced
1 Carrot, diced
2 stalks Celery or 1/2 Celeriac, diced
2-5 medium Red or Blue Potatoes, diced
1/2 lb breakfast sausage1 teaspoon paprika
1 teaspoon chopped garlic
1/2 teaspoon red pepper flakesKosher salt
Freshly ground black pepper
1. Heat the canola oil in a large skillet over medium heat.
2. Add the onion, carrot, celery, potatoes, sausage, paprika, garlic, red pepper flakes and 1/2 teaspoon salt.
3. Sauté until the potatoes and carrots are tender and the sausage is cooked through, about 15 minutes.
4. Serve with a poached egg on top for a complete breakfast!
Serves 4, Recipe adapted from Sanda Lee