Archive for the 'Fuji apples' Category

23
Nov
10

Everyday is Thanksgiving at our House

We don’t need a once a year holiday to feel grateful or to eat a big dinner.  Katie and I exchange gratitude lists every day and have since the beginning of our relationship of over 3 years.  I often talk about what I’m grateful for at work and my co-workers share in this as well.  It just feels good to talk about the good stuff in life rather than dwell on the crappy side of things.

As far as food goes, I make dinner every night and it pretty much always looks like this.

Dinner is served!

I don’t always have a centerpiece decoration on the table,  but I like it.  There is, however, always a tablecloth and place mats.  I’m just funny that way (Ok, I’m funny in a lot of ways!).  Dinner at our place always has a green salad of some sort, a grain, some sort of vegetarian protein and at least two vegetables.  We’ve cut way back on bread, pasta and cheese, so we tend to eat semi vegan meals.

Tonight I made a quinoa pilaf with toasted pecans and dried cranberries, roasted butternut squash, from our garden, paired with Fuji apple and Field Roast Applewood Smoked Sausage (it’s vegan, of course), steamed broccoli and kale and mesclan salad (also from the garden).

 It was delicious!

A full plate of food, we get full, yet never feel stuffed eating like this

Yummy quinoa pilaf. don't worry, I'll give you the recipe.

QUINOA PILAF

serves 2

1/2 cup quinoa
3/4 cup mushroom broth
1/4 cup chopped onion
1/4 cup chopped pecans
1/4 cup dried cranberries
olive oil, salt and pepper

In a small pan, bring broth to a boil.  Stir in quinoa, cover and lower heat to simmer.   Steam for 19 minutes or until all of the liquid is absorbed.  Meanwhile, in a saute pan, heat a small amount of oil and saute onion until a bit browned.  Add nuts and cranberries.   Stir and heat through until nuts impart a wonderful fragrance.  Stir into cooked quinoa and season with salt and pepper to taste.

Butternut squash, Fuji apple and Applewood smoked Vegan sausage tossed in olive oil, maple syrup, salt and pepper, place in baking pan, cover with foil and bake for 35 -40 minutes at 350 degrees.

I hope you all have a wonderful Thanksgiving Holiday.  Katie and I will probably do our usual routine:  stay in our jammies, make homemade pizza, watch movies, play pool and eat pumpkin pie!

17
Feb
10

Sunday, Juicy Sunday

Orange, Pineapple, Banana Smoothie to start the day

Katie and I have started a new weekend routine.  For the past four weeks we have declared Sundays Juice Fast Day.  That’s correct, we consume mostly fresh juice for the entire day.  I say “mostly” because sometimes there is the occasional bottled V8 juice thrown in the mix.  We start the morning with coffee ( I know, also not juice!) and a smoothie.  Ok, all you purists out there, I confess the smoothie is not total juice.  I juice a whole fresh pineapple, thanks to the Champion juicer, and fresh oranges in the Sunkist commercial juicer. Pull out the blender, toss in a banana, pineapple, and orange juice and a splash of vanilla soy milk.  Add some crushed ice for thickening and the chill factor and blend away!  It is so good!

Mid morning comes the veggie juice combo.  Our current favorite blend is this:

Kale, carrot, celery, beet and jalapeno for a little zip.  The flavor is amazing!  Sweet, savory and a little spicy.  Perfect for the mid morning pick me up.

The Champion Juicer working it’s magic for our taste buds pleasure

Not only is this drink tasty but it is so pretty!

Served up in expensive wine glasses, this juice is beautiful as well as delicious!

Every week I save up my vegetable scraps and make vegetable stock.  You may have read my post entitled “By the Time We got to VegStock”  a few posts back, where I wrote all about the making of said stock.  Anyway, on Juice Fast Sunday I heat up veg stock, add a splash of tamari, a few shakes of Brother Bru Bru’s African Hot Sauce,  a bit of spicy hot V-8 juice and a tablespoon of miso and let it simmer until the miso goes all soft and blendable.  Then we pour big “Friends” style coffee mugs full of it and sip to our hearts content while we watch a movie or a silly TV show.  The hot liquid is really satisfying, especially when we start to get a little peckish later in the day.

The evening repast

Remember that pineapple and orange that I juiced for breakfast?  Well, we don’t use all of that juice for the smoothies, so we always have some left for staving off hunger later in the day.  The sweeter the pineapple, the better.

Fresh pineapple Orange Juice

Well, I have one more juice to share with you.  This one is nice anytime of the day, but I love it for our last juice of the day.  Organic carrot and organic Fuji Apple Juice.  OMG!  It is so sweet and heavenly!  We are so spoiled with all of the organic produce available to us here in Portland.  And Katie and I are extra spoiled because I work for a grocery store where  practically everything in the produce department is organic and locally grown!

Organic carrot and organic Fuji Apple Juice served up in chilled pint glasses

I hope I have inspired you to try drinking more juice or perhaps try the juice fast for a day.  Hey, if nothing else, how about all the pretty pictures of our cool glassware?

13
Dec
09

Yo Ho, Yo Ho a Pirate’s Tart for me!

Captain Morgan's Apple Tart

It’s been a couple of weeks since my last post.  I’ve been missing writing about what’s been cooking in my kitchen.  A lot of tasty concoctions of course, but this one really made the cut.  I had a few Fuji apples in my fruit bowl and I needed to use them.  I whipped up a flaky crust and while it was chilling I peeled, cored and thinly sliced the Fujis and tossed it with a few key ingredients.  Slammed it into a hot oven and the house filled with the amazing aroma of warm, baked apple.  Yum. 

CAPTAIN MORGAN’S APPLE TART 

  

PREPARE THE FLAKY CRUST FIRST 

  

4 -5 FUJI APPLES, PEELED, CORED AND SLICED THIN 

1 CUP SUGAR 

¼ CUP FLOUR 

1 TEASPOON GROUND CINNAMON 

1 TEASPOON GROUND CARDAMOM 

½ TEASPOON GROUND NUTMEG 

3 TABLESPOON CAPTAIN MORGAN’S SPICED RUM 

4 – 6 TABLESPOONS BUTTER, CUT IN SMALL CUBES 

Combine all ingredients, EXCEPT THE BUTTER CUBES,  in a large bowl. 

  

FLAKY CRUST 

  

1 ¼ CUPS FLOUR 

1/8 TEASPOON BAKING POWDER 

¼ TEASPOON SALT 

8 TABLESPOONS UNSALTED BUTTER (1 STICK) 

2 – 3 TABLESPOONS ICE WATER 

  

9” tart pan, lightly sprayed with non stick spray 

Place flour, baking powder and salt in bowl of a food processor.  Pulse to mix.  Cut butter into small cubes and toss into food processor.  Pulse until fine crumbs form.  Add ice water 1 tablespoon at a time.  Be careful not to add too much water.  You will end up with tough crust if you add too much water.  Mix until the dough sticks together when you press it between your thumb and fingers.  Dump dough into large mixing bowl and gather to form a ball.  Flatten the dough ball into a disk, wrap with plastic, and refrigerate for an hour.  Once dough is chilled, remove plastic and roll out on a lightly floured flat surface, about 1/8 inch thick.  

Place the rolled out dough in a tart pan, overlapping the sides and pour in the apple mixture

 

  

  

Generously sprinkle turbinado sugar over the top of the apple mixture and dot with butter

Wrap the overhanging dough up on top of the apple mixture

Brush the top crust with half n half or heavy cream and sprinkle with more turbinado sugar

Bake in a 350 degree oven for about 45 - 55 minutes, until the apples are bubbling and the crust is a beautiful brown

That’s it.  Pretty straight forward and simple.  If you are one of those people who have a fear of making pie crust from scratch, you could use the pre-made kind.  Just don’t let your shipmates know cuz’ they just might make you walk the plank while they eat the tart.  

  

 




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