Refreshing Salads

I'm working on my Christmas cookie and candy blog which is taking up a lot of time.  Here are a few nice refreshing salads to get you through the week when you don't want to cook a big meal or you are just too tired from getting home from work, y'all know what I mean.  Let's be easy on ourselves occasionally.  Enjoy

"To remember a successful salad is generally to remember a successful dinner;

at all events, the perfect dinner necessarily includes the perfect salad." 

George Ellwanger (1848-1906) "Pleasures of the Table" (1902)

Grilled Vegetable Salad


1 large zucchini, trimmed and sliced into 1/2-inch slices
1 red bell pepper, seeded and trimmed, sliced into large pieces
1 orange bell pepper, seeded and trimmed, sliced into large pieces
1 eggplant, ends trimmed and sliced into large pieces
7 asparagus stalks, trimmed and sliced on diagonal into 1-inch pieces
1 red onion, peeled and sliced
olive oil
fresh lemon juice
salt and freshly ground black pepper
4 cups greens
1 large ruby red tomato, chopped
2 large Haas avocado, peeled, pitted and chopped (spritz with a little fresh lemon)
1 lb. shrimp, peeled and cleaned
wooden skewers, soaked in cold water 30 minutes


Dressing
1 1/4 cups plain yogurt
2 tsp. Dijon
2 Tbl. white wine vinegar
4 tsp. vegetable oil
2 Tbl. fresh Italian parsley, chopped
2 Tbl. fresh chives, snipped
2 Tbl. fresh tarragon, chopped
1 scallion, chopped
1 Tbl. watercress, chopped
salt and freshly ground black pepper


Place yogurt, mustard, vinegar and oil in food processor.  Process until well combined. Add rest of ingredients and process to blend, taste and season with salt and pepper.  Prepare grill.  Either use a grill basket for vegetables or make a basket by using heavy duty foil and fold up edges.  Place zucchini, peppers, eggplant, asparagus and onion into a large bowl, drizzle with olive oil, fresh lemon juice, salt and pepper then toss to combine.  Place vegetables into basket, put on grill and cover, stirring occasionally for about 30 minutes.  In the meantime, get shrimp ready by placing in bowl, toss with olive oil, salt, pepper (or seasoning of your choice) place on skewers and just before vegetables are done place shrimp on grill for a couple of minutes on each side. 


Remove vegetables and shrimp from grill. Remove shrimp from skewers, be careful they are hot!  On a large platter add greens, grilled vegetables, tomato, avocado and shrimp.  Drizzle over dressing and serve with hot garlic bread.


Arugula Salad with Chicken and Blue Cheese


5 cups arugula, washed and spun dry
2 stalks celery, sliced
1 English cucumber, sliced
3 scallions, sliced including green part
Fresh Italian parsley, chopped
1/2 cup walnut pieces
1 roasted chicken, shredded (buy the one from grocery store, makes it easier)
3/4 cup blue cheese (we love Maytag)
red grapes (whole or sliced in half)
salt and freshly ground black pepper
Dressing of your choice


Place arugula on platter, add celery, cucumber, scallions, parsley and walnuts, mixing together.  Arrange chicken pieces over salad, tumble on blue cheese and grapes.  Drizzle over dressing adding croutons if desired.  Serve with a nice tomato and roasted red pepper soup and hot crusty bread.


Pasta Salad with Fresh Vegetables


1 large red bell pepper, seeded and cut into pieces
1 yellow bell pepper, seeded and cut into pieces
1/2 cup sun dried tomatoes in oil, sliced
1/4 cup pine nuts
1 red onion, peeled and sliced into thin pieces
Kalamata olives, (pitted)
Tear drop tomatoes
1/2 lb. farfalle pasta
1 Tbl. fresh lemon juice
1 Tbl. fresh lemon zest
Fresh basil leaves, sliced
salt and freshly ground black pepper
pinch of red pepper flakes
Prepared pesto (make your own or purchase)
Fresh mozzarella, cut into pieces
Freshly grated Parmesan cheese


In large pot of boiling salted water, add pasta and cook al dente.  Drain well and pour into a bowl,  immediately mix in pesto, not too much but enough to coat.  Place in refrigerator to cool for about 1/2 hour.  Remove and remaining ingredients, mixing well and place on platter.

"It takes four men to dress a salad: a wise man for the salt, a madman for the pepper,

a miser for the vinegar, and a spendthrift for the oil." - anonymous 

Green Bean Salad


1/2 lb. fresh haricot verts
1 red onion, julienne slices
2 oranges, peeled, pith removed and sliced into slices
5 slices of good quality bacon, sliced and fried crisp (drain on paper towels)
4 Tbl. fresh cilantro chopped
5 large radishes, thinly sliced
3/4 cup Feta cheese, large crumbles
1 tsp. fresh oregano, chopped
Kalamata olives, pitted
3 ruby red tomatoes, cut into wedges


Dressing
3 Tbl. fresh orange juice
3 tsp. Dijon
olive oil
salt and freshly ground black pepper


For dressing; add orange juice and Dijon to a bowl, whisk in enough olive for your taste.  Season with salt and pepper.


In pot of boiling water, add green beans and cook until crisp tender (10 minutes).  Remove to colander and drain.  Refresh in cold water, drain well. Place beans in a bowl, add remaining ingredient's except tomatoes and pour over dressing tossing to coat.  Place on platter and garnish with tomatoes.  Serve with bread, cheeses, cold cuts or a hot bowl of delicious soup.


Roasted Pork and Squash Salad - Make the pork the night before so when you get home all you have to do is cut it up.  You can also roast the squash the night before.


1 Butternut squash, sliced in half and seeds removed
salt and freshly ground black pepper
1 small pork roast (about 2 lbs.)
3 Tbl. Dijon mustard
Goat cheese
Mixed greens
Radishes, thinly sliced
3 Tbl. Pomegranate seeds
1 cup pecans, lightly toasted


Preheat oven to 400 degrees. On your pork roast rub with olive oil, season with salt and pepper and rub with 3 Tbl. Dijon.  Place in roasting pan in oven and cook in 400 degree oven for 10 minutes, reduce heat to 325 degrees and cook until internal temperature reaches 160 to 165.  Some people even like it up to 170.  Remove from oven and let stand for about 15 minutes.  If you've cooked the roast the night before place in refrigerator until you make the salad.  Slice butternut squash in half and remove seeds, rub with light tasting oil and sprinkle with salt and pepper.  Roast in 400 degree oven for about 45 minutes or until flesh yields to fork.  Remove from oven and let cool. Slice cooled pork roast into pieces.  When squash is cool enough to handle, peel and slice into chunks.  Place wild green on platter, add pork, squash, goat cheese, radishes and pomegranate seeds.  Drizzle on dressing.  Serve with hot crunchy bread.


Dressing
3 Tbl. balsamic vinegar
2 tsp. light brown sugar
1 Tbl. Dijon
1/3 cup olive oil
salt and freshly ground black pepper


Whisk all dressing ingredients together, taste and adjust seasonings.

"What is more refreshing than salads when your appetite seems to have deserted you, or even after a capacious dinner - the nice, fresh, green, and crisp salad, full of life and health, which seems to invigorate the palate and dispose the masticating powers to a much longer duration."  Alexis Soyer - 19th century French chef

Salmon Salad with Creamy Lemon Dressing


1 lb. new red potatoes, cut into large chunks
1/2 lb. salmon
salt and freshly ground black pepper
fresh dill, chopped
2 Haas Avocados, peeled, seeded and sliced (spritzed with fresh lemon juice)
2 cups baby spinach, washed and spun dry
2 cups mixed salad greens, washed and spun dry (salad spinner)
1 cup cherry tomatoes, halved
4 scallions, sliced thinly including green part
4 hard boiled eggs, quartered
Croutons
Italian parsley, chopped


Creamy Lemon Dressing
1 cup mayonnaise
1/4 cup buttermilk
1 Tbl. fresh lemon zest
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
1/4 tsp. fresh dill, chopped


Combine all dressing ingredients in a bowl and whisk well, taste and adjust seasonings.


Preheat oven to 425 degrees.  Place chopped potatoes on baking sheet, drizzle with olive oil and season with salt and pepper.  Place in oven for about 45 minutes until nicely browned and cooked through.  Preheat broiler and brush salmon with olive oil, season with salt, pepper and fresh dill.  Cook salmon about 15 minutes, remove from oven and keep warm.  Place spinach and greens into a large bowl.  Dress with lemon dressing, tossing to coat.  Place greens on platter.  Add potatoes, salmon pieces, scallions, cherry tomatoes and hard boiled eggs, drizzle with extra dressing.  Top with croutons and fresh chopped parsley.


Asian Chicken Pasta Salad


1 lb. box penne pasta or spaghetti
1 rotisserie chicken, shredded (roast yourself or purchase from grocer)
5 scallions, sliced on diagonal including green part
1 cup carrots, shredded
1 cup napa cabbage, shredded
2 cans, water chestnuts, sliced
3 celery stalks, sliced
1 large bag baby spinach, washed and spun dry
1 small bag pea pods
1 or 2 cans Mandarin oranges, drained (save about 1 Tbl. juice)
1/4 cup fresh cilantro, chopped
1 cup whole salted cashews


Dressing
1/4 cup sesame seeds, toasted
1/3 cup soy sauce
1 Tbl. mandarin orange juice
1/3 cup red wine vinegar
1/3 cup vegetable oil
1 Tbl. sesame oil
2 Tbl. sugar
salt and freshly ground black pepper
dash of red pepper flakes


In a large pot of boiling salted water, add pasta and cook al dente about 10 minutes.  Pour into a colander and drain well.  Pour pasta into a large bowl, and add some dressing tossing to coat.  Place all other salad ingredients into the bowl and pour over more dressing to incorporate (you won't need all of the dressing.)  Place salad on large serving platter, add cashews and chopped cilantro.  Note:  if you don't want to use chicken, use beef or pork.

Salad "freshness without enfeebling and fortifies without irritating." 

Jean-Antheime Brillat-Savarin (1755-1826)

Chef Salad


1/2 head iceberg lettuce, torn (washed and spun dry)
1/2 head romaine lettuce, torn (washed and spun dry)
Black forest ham, sliced in strips
Roast turkey, sliced in strips
Swiss cheese, sliced in strips
Cheddar cheese, sliced in strips
Tomatoes, quartered
Hard boiled eggs, quartered
Radishes, sliced
Cucumber, sliced thinly
Avocado, seeded, peeled and sliced (spritzed with fresh lemon juice)
Black olives
Croutons


French Dressing
3/4 cup tomato juice
2 Tbl. extra virgin olive oil
1 Tbl. cider vinegar
1 tsp. Dijon
1 tsp. sugar
1 clove garlic, minced
1 1/2 tsp. fresh thyme, chopped
salt and freshly ground black pepper


In food processor add dressing ingredients and pulse until combined.  Taste and adjust seasonings.


Wash lettuces and spin in salad spinner.  Place on platter, arrange rest of salad ingredients around lettuces.  Top with croutons. Serve with French dressing.  Add some nice hot dinner rolls and you've got a delicious meal.


Greens, Fruit and Chicken Salad with Raspberry Vinaigrette


1 rotisserie chicken, chilled and shredded
8 cups mixed greens
1/2 cup Italian parsley, rough chop
1/2 small red onion, thinly sliced (paper thin)
1 cup fresh raspberries
1 cup fresh blackberries or blueberries
1 cup blue cheese, crumbled (we like Maytag)
2/3 cup walnuts, lightly toasted


Dressing
2 Tbl. raspberry jam (you can also use blackberry jam, blueberry jam, etc.)
1 Tbl. Dijon
2 Tbl. balsamic vinegar
1/3 cup olive oil
salt and freshly ground black pepper


Remove and discard skin from chicken, pull meat off bones and shred.  Place greens on platter, top with chicken, onions, berries, cheese and nuts.  Whisk dressing ingredients together and pour over salad.  Serve with crusty Italian bread and some brie cheese.

Shrimp and Rice Salad - I love shrimp and rice salad so I'm going to give you a couple variations


1 1/4 cups long grain rice
3/4 cup shredded carrots
1 1/2 lbs. medium to large shrimp, peeled and cleaned
2 mango's, peeled and diced
1 red bell pepper, seeded and diced
4 scallions, thinly sliced including green part
3 Tbl. fresh cilantro, chopped
2 Tbl. fresh lime juice
salt and freshly ground black pepper
2 garlic cloves, minced
1 Tbl. fresh ginger, minced
1 Tbl. soy sauce
4 tsp. curry paste
2/3 cup coconut milk
2 cups water


In a bowl, add garlic, ginger, soy, curry and shrimp, toss to coat, cover and refrigerate about 1 hour; discard marinade.  Bring water and coconut milk to a boil in saucepan and add rice.  Cover and reduce heat and simmer for about 20 minutes or until liquid is absorbed. Remove shrimp from marinade and place on skewers.  Grill for a couple minutes on each side or until they turn pink.  Remove from grill.


In a large bowl, add cooked rice, carrots, mango, red bell pepper, scallions, cilantro, lime juice and salt and pepper.  Gently mix well; add an Asian vinaigrette dressing and place on platter.  Add shrimp on top and sprinkle with extra cilantro.


Shrimp and Rice Salad


2 cups cooked and cooled rice
1 lb. shrimp, peeled, and cleaned
3 stalks celery, sliced
3 scallions, thinly sliced including green part
1 cup frozen green peas, thawed
salt and freshly ground black pepper
2/3 cup artichoke hearts, chopped
1/2 red bell pepper, seeded and chopped
1/2 cup pimiento stuffed green olives, sliced
1/2 cup mayonnaise
2 Tbl. fresh lemon juice
1 Tbl. fresh lemon zest
3 Tbl. fresh Italian parsley, chopped
salt and freshly ground black pepper
sliced almonds, slightly toasted


Place a small amount of oil in saute pan, add shrimp and cook until pink.  Remove and cool in refrigerator.  When cool, slice into pieces.  Whisk mayonnaise, sour cream, zest and lemon juice together, season with salt and pepper.  In a large bowl add add salad ingredients and stir in dressing to incorporate.  Place on platter and garnish with almonds and parsley.  Note:  if desired you can mix with a vinaigrette dressing if desired.

Frisee, Beef with Poached Egg Salad


2 heads frisee, washed and spun dry
2 Tbl. each; fresh parsley, and chives, chopped
very thin slices of roast beef (as in paper thin)
1 red bell pepper, seeded and sliced thinly
6 thin slices baguette, rubbed with garlic clove
6 large eggs
1 Tbl. white wine vinegar
salt and freshly ground black pepper


Dressing
2 Tbl. champagne vinegar
1 tsp. balsamic vinegar
salt and freshly ground black pepper
1 tsp. Dijon
1 small garlic clove, minced
1/3 cup extra virgin olive oil


Place garlic rubbed sliced bread on a baking sheet and drizzle with a little olive oil; place under broiler until lightly browned and crisp on each side. Combine lettuce, herbs and red pepper in a large bowl.  Whisk together dressing ingredients and combine with lettuce mixture in bowl, toss to coat.  Place lettuce mixture on large platter.  Add beef slices and top with poached eggs and baguette slices.  Season with salt and freshly ground black pepper.


Poaching eggs; fill a saute pan with water and bring to a boil, add 1 Tbl. vinegar to water. Break eggs into a cup then tip into water.  Turn off heat from under pan and cover tightly. Leave for four minutes.  With a slotted spoon remove eggs and hold a paper towel under spoon to catch excess water. 


Bon Appetit

"You are our Father, we are the clay, and You our potter;

and all of us are the work of Your hand."

Isaiah 64:8

Fall Harvest - Apples and a Pumpkin Recipe or Two

Did you know Johnny Appleseed was indeed a real person who lived in the days of the American frontier.  Johnny was born in 1774, his real name was John Chapman.  He dreamed of a land where no one went hungry because apples were plentiful, a land covered with blossoming apple trees.  In his twenties and for nearly 50 years, the nurseryman with a big love of apples roamed the land planting apple trees.  He created apple orchards out of the wilderness in Pennsylvania, West Virginia, Ohio, Indiana, Illinois and Kentucky.  Johnny Appleseed left a lasting contribution and his efforts changed the landscape and today that region is very rich source of apples.  Johnny Appleseed was also a missionary and died in March of 1845.


American apple growers have developed and improved many varieties of apples and the U.S. is now the top apple producing country in the world.  Today the state of Washington (my home state) grows the most apples, followed by New York, then Michigan.  Apples are America's favorite fruit and fall is the season for fresh apples. 


Growing up my neighbors (the Snyder's) had a number of wonderful apple trees.  My sister Kristin, Debbie (their granddaughter) and I would climb those trees and eat until we were stuffed of apples.  Debbie's grandmother (loved her) would make the most amazing apple pies.  Between her and my mom they should have opened a bakery, as both of them were amazing cooks and bakers. 


When Jerry, Brittany and I lived on our property in WA we had numerous heirloom apple trees that not only we loved to pick and eat, but the deer did too.  I canned apples, made apple pies, applesauce, crisps, chutneys, caramel apples (how can you not love them?), and dried apple slices.  No wonder we were so healthy! 

You recall the old saying; An apple a day keeps the doctor away and the reason why is they are good for you.  They contain numerous essential vitamins, minerals and nutrients.  They're beneficial to your teeth, your skin, your digestive system, your nerves and over all good health.  An apple every day really can help prevent heat disease by reducing cholesterol level, as well as improving the ratio of beneficial HDL to harmful LDL (at least that's what the doctors say.)


When purchasing apples during the fall it's fun to drive to the apple orchard and pick the local varieties. Choose apples that are firm, with no soft spots or blemishes.  To store apples; handle carefully to prevent bruising.  Store apples in the crisper section of your refrigerator.  Store away from other strong smelling foods.  Apples also emit ethylene gas which will speed the ripened of other fruit so keep them away from kiwi, peaches, plums and pear.  To prevent browning; dip fresh cut apples into fresh lemon juice (you can mix with a little water.)


Apple Yields; one pound of apples equals about 2 large, 3 medium or 4 small apples,  One pound of apples yields 3 cups of diced fruit or 2 1/2 cups of peeled, sliced fruit.  Two pounds of apples in enough for an average 9" pie, but personally I like my apple pies stuffed with apples.  For a deep dish 9' or 10' pie, figure about 3 lbs. of apples.

"Anyone can count the seeds in an apple, but only God can count

the number of apples in a seed."  Robert Schuller

I hope you enjoy the recipes listed below.

Apple and Blue Cheese Spread

8 oz. cream cheese, soft

1/2 cup sour cream

2 cups apples, finely chopped (use crisp, sweet apples)

1/4 cup blue cheese, crumbled (I love Maytag)

1/4 cup red onion, finely chopped

1/4 cup pecans, chopped

In a large bowl beat cream cheese and sour cream until well combined and smooth.  Add apples, blue cheese, onions and pecans; mix well.  Cover and refrigerate 2 hours, remove and place in serving bowl surrounded by toasted baguette slices, sliced apples, crackers, sliced pears.

Apple and Carrot Breakfast Muffins - what a sunny way to start your day

3 cups all purpose flour

1 cup whole wheat flour

2 cups sugar

2 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1 tsp. apple pie spice

2/3 cup plain yogurt

1/2 cup fresh orange juice

1/2 cup pure maple syrup

6 egg whites

1/4 cup canola oil

1 Tbl. pure vanilla extract

1/2 tsp. pure orange extract

1 lb. carrots, grated

1 lb. apples, (crisp, sweet) shredded

In a bowl, mix flours, sugar, baking soda, baking powder, salt, cinnamon and apple pie spice.

In another bowl blend yogurt, orange juice, maple syrup, egg whites, oil, vanilla extract, orange extract, carrots and apples.

Stir apple mixture into dry ingredients just until moistened; do not overmix.  Preheat oven to 375 degrees.  Using muffin tins, line with paper liners and fill about 2/3 full of muffin mix.  Bake about 25 minutes or until tops spring back when lightly touched.  Remove to cooling rack.  Serve with orange butter and a good cup of coffee. 

Apple Cheesecake Cake - my daughter, Brittany gave me this recipe

1 (18.25) package yellow cake mix
1 cup apple cider
1/2 cup sour cream
1 (3 oz) package cream cheese, soft
3 eggs
1 Tbl. fresh lemon juice
1/2 tsp. brandy flavoring
1 1/2 cups apples, peeled, cored and chopped

Glaze
3/4 cup powdered sugar
1 Tbl. butter, melted
1/4 tsp. brandy flavoring
1 to 2 Tbl. apple cider

Preheat oven to 350 degrees.  Grease and flour a 12 cup Bundt pan.  Combine all cake ingredients except apples in large bowl.  Beat at low speed scraping down bowl 2 minutes, then increase speed to medium, beating 2 more minutes until combined. Pour batter into pan.

Bake 45 to 50 minutes or until pick inserted comes out clean.  Cool on wire rack 15 minutes. Loosen cake edges with knife and invert onto serving plate, cool completely.

Make glaze; add powdered sugar, butter, brandy flavoring to a bowl, then stir in enough apple cider to desired consistency.  Drizzle over cooled cake.

Apple Pancakes

1 1/2 cups all purpose flour

3 tsp. baking powder

1/2 tsp. salt

3 Tbl. sugar

1/4 tsp. nutmeg

1/3 tsp. baking soda

1 egg

3 Tbl. butter, melted

1/2 tsp. pure vanilla extract

1 cup whole milk

1 cup crisp, sweet apples, grated

Sauce

2 large apples, peeled, cored and diced

2 tsp. butter

1/4 cup pure maple syrup

1/8 cup dark corn syrup

pinch of salt

Cakes; combine flour, baking powder, salt, sugar and nutmeg in bowl.  In another bowl, mix baking soda, egg, butter, vanilla and milk.  Combine both mixtures stirring until just blended.  Fold in grated apple.  On a hot lightly oiled griddle add batter and turn pancakes one time while cooking. 

Sauce; melt butter in nonstick pan over medium high heat.  Add apples and saute until just browned about 3 minutes.  Add maple and corn syrup to apples and stir gently.  Let cook about 3 more minutes until thickens.  Serve over your pancakes.  Add some softly scrambled eggs, crisp bacon, orange juice and hot coffee and you have yourself a delicious breakfast/brunch.

Apple Coffee Cake

1 (8 oz.) package cream cheese, soft

1 1/2 cups sugar, divided

1/3 cup butter

2 eggs

1 tsp. almond extract

1 3/4 cups all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 cup milk

4 cups Granny Smith apples, pared, cored and sliced thinly

2 Tbl. fresh lemon juice

1 tsp. cinnamon

Combine cream cheese, 1 cup sugar, butter, eggs and almond extract; mix well.

Combine in another bowl flour, baking powder, baking soda and salt; blend into cream cheese mixture, alternating with milk

Pour into a greased and floured 9x13 baking pan.  Dip the apples into the lemon juice and toss with 2 Tbl. flour, 1/2 cup sugar and cinnamon.  Arrange apple slices on coffeecake.  Bake at 350 degrees for 50 to 60 minutes or until pick inserted  comes out clean.  Cool slightly and serve warm.  If desired you can make a glaze of powdered sugar, milk and almond extract to drizzle over cake.

Pumpkin Drop Scones

1/2 cup butter, soft
1/2 cup brown sugar, packed
1 cup canned pumpkin
1/4 cup half and half
1 egg yolk
2 1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 cup currants

Glaze
1 cup powdered sugar
1 tsp. fresh lemon juice
2 tsp. lemon zest
1 to 2 Tbl. half and half

Preheat oven to 375 degrees.  Combine butter and brown sugar in large bowl of electric mixer, beating until creamy.  Add pumpkin, 1/4 cup half and half and egg yolk; continue beating until smooth and creamy.  Stir in all remaining scone ingredients, except currants and mix well.  Stir in currants.

Drop rounded 1/4 cupfuls of dough onto ungreased baking sheet.  Bake for 20 to 25 minutes or until edges are lightly browned. Remove to cooling rack. 

Glaze; combine powdered sugar, lemon juice, zest and add enough half and half for desired consistency.  Drizzle over scones.

Apple Bread Pudding

8 to 9 croissants, torn

4 apples, crisp and sweet

1/2 cup golden raisins

1 cup whole milk

1/3 cup heavy whipping cream

5 large eggs

3/4 cup brown sugar

1/2  stick butter, melted

1/2 tsp. cinnamon

1/2 tsp. apple pie spice or pumpkin pie spice

1/4 tsp. salt

Preheat oven to 350 degrees. Lightly grease a baking dish.  Arrange some torn croissants on bottom of dish.  Core, peel and dice apples  Spread some of the diced apples evenly over croissants; sprinkle raisins on top.  Arrange more bread over apples and raisins. Scatter remaining apples over bread.  In large bowl; combine milk, whipping cream, eggs, 1/2 cup brown sugar, butter, cinnamon, apple pie spice and salt beating until combined. Pour over bread and fruit; sprinkle top with remaining brown sugar and bake for about 45 minutes or until firm.  I sometimes like to place in water bath and bake. Serve with freshly whipped cream and a dusting of cinnamon.

"Good apple pies are a considerable part of our domestic happiness." - Jane Austen

Indian Apple Mulligatawny - crunchy apples, curry and coconut milk, simply delicious

1 Tbl. vegetable oil

1 cup onion, chopped

1 large carrot, peeled and diced

1 cup celery, thinly sliced

2 garlic cloves, minced

1 Tbl. ginger root, minced

1 Tbl. curry paste (I like yellow) get a good quality - if you like more curry add some

salt and freshly ground black pepper

1 cup coconut milk

2 cups rich chicken stock (good quality)

2 cups butternut squash, cubed

4 cups Granny Smith apples, diced

2 1/2 cups cooked chicken, diced or shredded (I like shredded)

1/4 cup cilantro, chopped

In Dutch oven, heat oil over medium high heat and add onion, carrot and celery; cook stirring until tender about 10 minutes.  Stir in ginger, garlic, curry paste, salt and pepper and cook for about 1 minute.

Pour in coconut milk and chicken stock; bring to boil.  Add squash and reduce and simmer for 15 minutes.  Add apple and chicken and cook until apples are tender, but still hold their shape about 10 minutes.  Sprinkle with cilantro and serve with Naan bread or a crusty bread.  Add a nice salad and glass of wine and dinner is served.

Apple Blue Cheese Coleslaw

3 crisp, sweet apples, cored and julienne cut

1 small cabbage, slice in half and shredded

1/2 red onion, thinly sliced

1/4 cup sour cream (possibly more)

1/4 cup mayonnaise (possibly more)

4 Tbl. fresh parsley, chopped

1/2 cup blue cheese, crumbled

1 Tbl. fresh lemon juice

1/4 tsp. sugar

salt and freshly ground black pepper

1/2 cup whole salted cashews - you might not need salt after adding cashews, so taste and adjust to your taste

Combine and mix gently; refrigerate for at least 1 hour for flavors to blend.  Note:  you can also stir in golden raisins or red grapes sliced in half.


Pasta with Spicy Creamy Pumpkin Sauce - there is a Mexican restaurant in the Austin area that makes the best pumpkin sauce over grilled chicken and here is my version of it. 


1 shallot, minced
4 cloves garlic
1 large jalapeno, sliced into pieces (I like the seeds, remove if you prefer)
1 tsp. chili powder
1 chipolte pepper in adobo sauce
1/4 cup white wine
1/2 tsp. ground sage
1 1/2 cups pure pumpkin puree
1 cup rich chicken stock (good quality)
1/2 cup heavy whipping cream
salt and freshly ground black pepper
1/2 cup Parmesan cheese, grated
1 lb. uncooked pasta of your choice
Note:  You can add grilled or sauteed chicken breast pieces to this pasta if desired
Italian parsley, chopped for garnish
Pumpkin seeds (lightly toasted) optional


In a blender add garlic, jalapeno, chipolte pepper, chili powder and white wine.  Puree until smooth.  In a large pot of boiling salted water, add pasta and cook al dente, drain.  In a large deep sided saute pan, add butter and shallot and cook until softened about 3 minutes.  Add mixture from blender and simmer for about 6 minutes.  Add chicken stock and reduce for about 10 minutes.  Whisk in pumpkin and make sure it's well blended.  Stir in heavy cream and 1/4 cup of Parmesan cheese.  Taste and season with salt and pepper.  Stir in pasta until coated. Remove to platter and sprinkle with remaining Parmesan cheese and parsley. Add pumpkin seeds if desired. Serve with a tossed green salad.


Apple, Potato and Cheddar Soup

2 Tbl. vegetable oil

3 Granny Smith apples, peeled, cored and chopped (medium chop)

3 large Russet potatoes, peeled and chopped (medium to large chop)

2 stalks celery, chopped

2 carrots, peeled and sliced

1 onion, chopped

1 tsp. thyme

1/4 cup dry white wine

4 cups rich chicken stock (good quality)

4 cups sharp cheddar cheese, grated

1/2 cup heavy whipping cream

salt and freshly ground black pepper (you can use white pepper if desired)

Italian parsley, chopped for garnish

In Dutch oven, heat oil and add apples, potatoes, carrots, celery, onion and thyme.  Saute about 15 minutes.  Stir in wine and simmer 3 minutes; add stock and simmer 45 minutes.  With an immersion blender or food processor, puree soup mixture.  Return to Dutch oven and on low heat stir in cheese, cream, salt and pepper.  Cook until warmed through, do not boil.  Ladle soup into tureen or individual bowls and garnish with chopped parsley.   If it gets too thick, add a little extra chicken stock and stir in.

Chicken and Apple Salad on Croissants

1/2 cup plain Greek yogurt

1/2 cup mayonnaise

1 Fuji apple, cored and chopped

1/2 cup dried cranberries

1 or 2 stalks celery, sliced thinly

1/4 cup hazelnuts, lightly toasted and chopped

2 to 3 scallions, thinly sliced including green part

salt and freshly ground black pepper

4 1/2 cups cooked chicken, shredded

Croissants

Bibb lettuce

In a bowl, combine yogurt and mayonnaise.  Add rest of ingredients, (obviously not croissants or lettuce) season with salt and pepper, mix well.  Note:  if you like curry, you can add a little.  Open up croissants and add chicken salad and lettuce.

 

Frosted Apple Cinnamon Bars

 

1 1/3 cups all purpose flour

1 tsp. salt

3/4 tsp. baking soda

1 1/2 cups uncooked old fashioned oats

3/4 cup butter, soft

3/4 cup brown sugar, packed

1/2 cup sugar

2 large eggs

1 tsp. pure vanilla extract

1 (10 oz) package white chocolate chips

1 1/2 tsp. cinnamon

1 cup apple, peeled, cored and chopped

 

Frosting

3 cups  powdered sugar

1/4 cup butter, soft

1 (3 oz) package cream cheese

1 tsp. pure vanilla extract

 

Preheat oven to 350 degrees.  Combine flour, salt, cinnamon and baking soda in a bowl; stir in oats.  In large bowl of electric mixer, combine butter, sugars and beat until creamy.  Add eggs and vanilla; beat until well mixed.  Reduce speed to low and add flour mixture.  Beat until well mixed.  Stir in apples and white chocolate chips.  Spread batter in greased 13x9 pan.  Bake for about 35 minutes or until pick inserted comes out clean.  Cool on wire rack completely. 

 

Frosting; combine all frosting ingredients in a bowl and beat on low, scraping bowl until creamy.  Spread on cooled bars. Sprinkle lightly with extra cinnamon if desired and cut into bars

 Pumpkin Bread Pudding


2 cups half and half
15 oz. can pumpkin puree
3/4 cup dark brown sugar
2 large eggs
2 tsp. pumpkin pie spice
1 tsp. cinnamon
pinch of salt
1 tsp. pure vanilla extract
2 tsp. rum extract or brandy
12 cups french bread, cubed
1 cup golden raisins
freshly whipped cream


Preheat oven to 350 degrees.  Butter a 11x7 baking dish.  In large bowl whisk; half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon, vanilla and rum or brandy.  Fold in bread crumbs and raisins.  Transfer mixture to baking dish and let stand about 15 minutes.  Bake for about 40 to 45 minutes or until set. Remove to cooling rack.  To serve; either serve warm or cold and top with fluffy mounds of whipped cream, then dust with a hint of cinnamon.


Apple Crumble


1/2 cup all purpose flour
1/4 cup sugar
1/4 cup brown sugar, packed
1/4 cup butter, chilled and cut into small pieces
6 cups Braeburn apples, peeled, cored and sliced about 1/2 inch thick
1 cup frozen cranberries
1/3 cup fresh orange juice
1 Tbl. orange zest
1 Tbl. cornstarch


Preheat oven to 375 degrees.  Combine the flour, sugar, brown sugar and butter in bowl and mix with your fingertips to create pea-size crumbs.  Combine apple slices and cranberries in large bowl.  Add orange juice, 2 Tbl. sugar, zest and cornstarch to a small bowl and mix well.  Pour this mixture over fruit, tossing well. Spoon fruit into 2 qt. baking dish and sprinkle with flour mixture.  Bake for about 40 to 45 minutes.  Serve with vanilla ice cream or freshly whipped cream.

Pork and Apple Stir Fry

2 cups chicken stock (good quality)
3/4 cup water
1 1/2 cups long grain white rice
3 Tbl. sesame oil
2 tsp. Chinese 5-spice powder
1 lb. pork loin, sliced into thin pieces
2 eggs, beaten
1 small box mushrooms, sliced thinly
3 cups crisp apples, cored and diced (peel if you want)
2 carrots, shredded
1/2 large onion, chopped
2 garlic cloves, minced
1/3 cup soy sauce
3 Tbl. Hoisin sauce
Cilantro, chopped for garnish


In a saucepan, add stock and water and bring to a boil.  Stir in rice, cover and cook on low for about 20 to 25 minutes.  Fluff with a fork when done. 

In large deep non stick skillet, heat 2 Tbl. sesame oil over medium high.  Season pork with 5-spice powder and add to skillet stir fry for about 5 minutes. Transfer to plate.  Add remaining Tbl. of sesame oil to skillet and low heat to medium.  Add eggs and scramble for 30 seconds; push to side.  Add mushrooms, apples, carrots, onion and garlic. Stir fry for about 5 minutes. Add the cooked rice and cook 1 minute.  Stir in soy sauce, Hoisin and pork, stir to combine all ingredients.  Taste and adjust seasonings.  Place on platter and sprinkle with chopped cilantro.  You can also sprinkle with some chopped cashews if desired.


Chicken Breasts in Applesauce


1 cup chunky applesauce (good quality or homemade)
6 boneless skinless chicken breasts
1/2 cup dry white wine
2 garlic cloves, minced
1 Tbl. olive oil
1 tsp. thyme
salt and freshly ground black pepper
1 cup blackberries (optional)


Place chicken breasts, on plastic wrap, cover and flatten slightly with mallet.  Place chicken into glass dish and sprinkle with thyme, salt, pepper and pour over wine.  Cover and refrigerate for 1 hour. Heat oil on high in a skillet.  Saute garlic until just softened, add chicken breasts reserving wine and sear on both sides. Lower to medium and pour in reserved wine and applesauce, add blackberries if desired.  Cover and simmer about 15 minutes to reduce.  Taste and adjust seasonings.


Apple Raisin Bars


1 cups all purpose flour
1 cup quick oats
2/3 cup brown sugar
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2/3 cup buttermilk
3 Tbl. vegetable oil
2 large egg whites
1 apple, cored and chopped
1/2 cup raisins
1/2 cup Pecans (lightly toasted), chopped


Preheat oven to 375 degrees.  Lightly grease a 9-inch square baking pan.  In large mixing bowl combine; flour, oats, brown sugar, baking soda, salt and cinnamon stirring together.  Add buttermilk, oil and egg whites; beat until just blended.  Stir in apple, raisins and nuts.  Spread batter into pan.  Bake about 25 minutes or until pick inserted comes out clean.  Cool and cut into bars.  You can also, make a glaze to drizzle over if desired.


Apple Chutney


3 Tbl. vegetable oil
1 1/2 cup red onion, chopped
1 Tbl. ginger root, finely minced
1 garlic clove, minced
1/4 to 1/2 tsp. red pepper flakes
1/3 cup dried cherries
1 Tbl. dark brown sugar
2 tsp. balsamic vinegar
salt and freshly ground black pepper
1 cup water
1 Granny Smith apple, peeled, cored and finely chopped
1 tsp. cornstarch dissolved in 1 Tbl. water


In large saute pan over medium heat add oil.  Add red onion, garlic, ginger and pepper flakes; saute for about 5 minutes stirring constantly.  Add cherries, brown sugar, salt and pepper.  Stir in 1 cup water, cover and cook about 5 minutes.


Add apple to mixture and cover cook about 8 minutes or until apple is tender.  Stir in cornstarch and cook over high heat, stirring until thickened about 1 minute.  Remove from heat and stir in vinegar, cool before serving or storing.  Refrigerate. This is great on grilled chicken or pork.

"Even if I knew that tomorrow the world would go to pieces,

I would still plant my apple tree."  Martin Luther

Love, love, love Chocolate Pumpkin Cake - a friend of mine Ethel years ago (early 80's) made the most wonderful pumpkin chocolate chip tea bread which I have adapted into a cake making a few changes.

3/4 cup butter, soft

1 1/2 cups sugar

1/2 cup brown sugar, packed

2 eggs

1 tsp. pure vanilla extract

2 1/2 cup all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 1/2 tsp. pumpkin pie spice

1 (15 oz) can solid pack pumpkin

1 cup semisweet chocolate chips (good quality)

1/2 cup dark chocolate chips (good quality)

In large bowl of electric mixer cream butter and sugars until light and fluffy.  Add eggs, one at a time beating well after each addition. Beat in vanilla.  Combine flour, baking powder, baking soda, cinnamon and pumpkin pie spice adding to creamed mixture.  Alternate adding pumpkin beating well after each addition. Fold in chocolate chips. 

In a well greased 10-inch bundt pan pour in batter.  Bake at 325 for about 1 hour 10 minutes or until pick inserted comes out clean.  Remove to cooling rack, let cool for about 15 minutes then run a knife around edges and remove from pan to serving plate.  To serve; add 1 cup heavy whipping cream to bowl, add 1 tsp. brandy extract and 1/4 cup powdered sugar whip until stiff peaks form.  Slice pieces of cake and add dollops whipped cream.

After Apple Picking - By Robert Frost

My long two-pointed ladder's sticking through a tree

Toward heaven still,

And there's a barrel that I didn't fill

Beside it, and there may be two or three

apples I didn't pick upon some bough.

But I am done with apple-picking now.

Essence of winter sleep in on the night

The scent of apples: I am drowsing off.

... there is much more to this beautiful poem and if you want to read
I suggest doing a web search.

Bon Appetit

"The Lord is near to all who call upon Him."

Psalm 145:18