1st Apple Crisp of the Season

I love Apple Crisp. I first made this recipe back in college after recieving the Joy of Cooking as a gift from my mom. This recipe is tried and true.

I'm dreaming about having some now...

Oh and with fresh, homemade whipped cream... TO DIE FOR.
Apple Crisp
(From The Joy of Cooking)

Preheat oven to 375 degrees. Have ready an unbuttered 2-inch-deep 2 quart baking dish. Peel, core, and cut apples into 1-inch chunks:
8 medium apples (about 2 1/2 pounds)

Spread evenly in the baking dish.Combine in a bowl:
3/4 cup all-purpose flour3/4 cup white sugar 1/2 tsp salt1/2 tsp ground cinnamon1/4 tsp grated or ground nutmeg
Add:
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
Using a pastry blender or 2 forks, cut the butter into the dry ingredients until the mixture resembles coarse bread crumbs. (this may also be done with a mixer or in a food processor, taking care not to blend the butter too thoroughly.) Scatter the topping evenly over the fruit. Bake until the topping is golden brown, the juices are bubbling, and the apples are tender, 50 - 55 minutes.

NOTES: This is my go to Apple Crisp recipe. Easy, tasty and always have the makings on hand during apple season. We hit pay dirt at the farmer’s market with apples, so I whipped up the first crisp of the season.

I only used 5 apples, as the ones we got were LARGE. I also sprinkled some cinnamon and nutmeg over the apples before putting the crisp topping over it to give the apples some more flavor. YUM.

Quick, Easy and overloaded with veggies!!

This dish took no time at all and it is so easy, versatile and tasty, it's a joke. We pick up our "Vegetable Box" CSA share on Wednesday's. I love fresh veggies.....

Squash
Zucchini
Onion
Garlic
Carrots
leftover pasta sauce
leftover grilled chicken

Cut everything and saute with sauce. Top with mozzarella cheese.

This also was a great leftover for lunch at work the next day! You can really put in any veggie you want or have on hand and it will still be fabulous.

Addicted to the Farmer's Market

It's true, I'm addicted. I have barely bought a single piece of produce at the store since the middle of June. I LOVE the Farmer's Market. We get so much and the quality and taste is second to none...

Variety of Cherry Tomatoes



Red Potato's

ONIONS!

I used to hate onions. Now I love them. I use them in almost every thing I cook or create (aside from sweets). These have such an amazing flavor, flavor you don't find at the food store.

White Peach Salsa...Canned.

The inspiration for this adventure is Peach Salsa II.

Looks yummy.

Jars are all sterilized and ready to go!



Ingredients
4 cups fresh peaches - peeled, pitted and chopped (I used White Peaches - from the farmers market)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
4 jalapeno peppers, minced
1/4 cup chopped fresh cilantro
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/4 cup distilled white vinegar
1 teaspoon grated lime zest
1/4 cup white sugar
1 (49 gram) package light fruit pectin crystals
3 1/2 cups white sugar
canning jars

Directions

Sterilize jars and lids.

In a large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Stir together pectin and 1/4 cup sugar. Bring to a boil, and stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes.
Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes.

NOTES: This is REALLY sweet, more of a jam/jelly than a salsa, but still came out really good. I got 3 jars full and then enough for us to use on dinners for a few nights.

We used it with chicken, in salad and on spread on bread. All really good. I would make this again and am looking forward to enjoying it in the "off season" when I can crack open a jar!

As far as canning, this is only my 3rd attempt at it and I have the original Ball Jar Kit.
This was a great recipe to try out as it doesn't yield TOO much. And would also be a great gift!

White Mashed Potatoes

These were so good, so easy and the potatoes are from the farmer's market! What are we going to do over the winter!!!

White Mashed Potatoes

4 white potatoes
Salt
Loaded Baked Tater Dip
1.5 tablespoons Smart Balance
1% Milk
Shredded Parmesan Cheese

Place cut potatoes in pot fill with water and sprinkle salt. Bring to boil and continue on low rolling boil until potatoes are desired softness. Drain from water and mix with Smart Balance, milk and add Loaded Baked Tater dip to taste. Sprinkle with Parmesan cheese and serve warm.

Garlic Parmesan White String Beans

We get these beans at the farmer's market, and the are so crisp and fresh I try to keep them as crisp and fresh as possible when I prepare them. This dish is so simple, quick and very flavorful. It's was a great side dish for our grilled chicken and mashed potatoes. And will most likely be used again next week when I make my first ever meatloaf.

Garlic Parmesan White String Beans

1 tablespoon EVOO
2 cloves of Garlic
2 handfuls of white string beans
Cracked Black Pepper
Shredded Parmesan Cheese

Saute garlic in EVOO. Rinse and snip beans, add to pan and cook to preference. Remove from heat, toss with cracked black pepper and Parmesan cheese.

Gilled Eggplant Parm

My version of Grilled Eggplant Parm.

Just looking at this picture is making my mouth water.

Did I mention every single thing in this recipe except for the cheese and bread is from the farmer's market? The cheese and bread are from Whole foods. Oh and the can of tomatoes.. that wasn't from the market either.

Ohh, and the linguine that was store bought.

YUM.

Linguine was left over from the night before.

Bread was from Whole Foods, sliced, drizzled with EVOO, then grilled.

Eggplant was cut longways, brushed with EVOO, grilled for 3-4 minutes each side, then I placed slices of part skim mozz on it, grilled until it melted and removed.

We didn't have any jarred sauce, so I sauteed some garlic & onion in EVOO, threw in some bell peppers, oregano, crushed red pepper and a can of diced tomatoes.

I layered the eggplant with sauce and POOF. I was stuffed, but it was sooooooooo sooo good.

Makes me wish I had bought two eggplants instead of one. Perhaps I could make it with zucchini or squash, this place is lousy with that.

Needless to say this went over very well. I've made it before cutting the eggplant in discs, and either way it's great.