Healthy Italian Cooking at Home

Category Archives: apples

december

This month the market offers lots of festive ingredients in anticipation of the coming holidays. I find it is a great time to perk up your winter dishes with lots of fruit flavors. This week I picked up fennel and apples to enhance some pork cutlets and oranges to give swordfish a new look. Carrots make a great side dish and there are so many recipes you can make with hearty greens. Cranberries add a beautiful red color to breakfast cake that could easily be served on Christmas morning. Check the list above and try something new this week.

Swordfish with Smoked Paprika and Orange Sauce

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Swordfish is a cornerstone food throughout the Mediterranean and swordfish is not endangered anywhere around the United States. The various fish watchdog organizations all give consumers the green light to eat as much swordfish as they want, provided it was caught in North American or Hawaiian waters. The Monterey Bay Aquarium’s Seafood Watch gives American swordfish either a “best choice” or “good alternative” rating, depending on how it’s caught.

2 servings

Ingredients

2 tablespoons olive oil
1 pound swordfish or tuna fillets
Salt
¼ cup flour
1 garlic clove, minced
2 tablespoons sliced almonds, toasted
2 tablespoons fresh orange juice
1 teaspoon orange zest
1/4 cup chopped parsley
1 teaspoon Spanish smoked paprika
Black pepper

Directions

Cut the swordfish into 2 inch cubes. Salt the fish well and dust the cubes in flour. Heat the olive oil in a sauté pan large enough to hold all the swordfish chunks in one layer. Sear them well on at least two sides. Give the first side 1-2 minutes, then sear other sides for 30 seconds to 1 minute each.

When the swordfish is cooked, remove it to a bowl and reserve. Add the garlic slices and sauté 30 seconds or so — the second it begins to brown, add the orange juice, zest, parsley, nuts and paprika. Toss to combine and cook 1 minute, then add the swordfish back to the pan, toss to combine and cook another 30 seconds or so. Serve at once.

Crispy Pork Cutlets with Fennel Apple Sauce

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4 servings

Ingredients

1/4 cup all-purpose flour
Kosher salt and pepper to taste
1 egg
1 cup panko breadcrumbs
Four boneless pork cutlets, pounded to 1/4 inch thick
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small fennel bulb, cored and thinly sliced
2 tablespoons fresh lemon juice
1 apple, peeled and thinly sliced
Lemon wedges, for serving

Directions

In a shallow dish, mix the flour with salt and pepper. In another shallow dish, beat the egg. In a third shallow dish, spread the panko and season with additional salt and pepper. Dredge the pork in the flour, shaking off the excess. Dip the pork in the egg, then dredge in the panko to coat. Place the cutlets on a large plate.

In a large skillet, melt 1 tablespoon of the butter and 1 tablespoon of the oil. Add the pork cutlets and cook over moderately high heat until golden, 2 minutes. Turn the cutlets over, and cook until just golden on the outside and white throughout, about 2 minutes more. Transfer the cutlets to a paper towel-lined plate.

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Add the remaining 1 tablespoon of oil and butter to the skillet. Add the fennel and onion and cook over moderately high heat, stirring occasionally, until light golden and crisp-tender, about 3 minutes. Stir in the lemon juice and apple slices and season with salt and pepper. Cook for an additional 2 minutes. Place the cutlets back in the pan and let them heat in the fennel mixture for a few minutes. Place the cutlets on a serving platter and top with the fennel mixture. Serve with lemon wedges.

Sautéed Carrots

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2 servings

Ingredients

3 medium carrots, peeled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 teaspoon dried marjoram

Directions

Cut the carrots diagonally into 1/4-inch thick slices. Place the carrots, 2 tablespoons water, the salt and pepper in a medium skillet and bring to a boil. Cover the pan and cook over medium-low heat for 4-5 minutes. Add the butter and marjoram and saute for another minute, until the water evaporates and the carrots are coated with butter.

Cranberry Orange Breakfast Cake

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Topping

1/4 cup unsalted butter, softened
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1 teaspoon ground cinnamon

Cake

2-1/3 cups unbleached all-purpose flour; more for the dusting the pan
1-1/4 teaspoon baking powder
3/4 teaspoon salt
2 cups fresh or defrosted frozen cranberries
1-1/2 teaspoons finely grated orange zest
1-1/2 cups granulated sugar
½ cup softened unsalted butter
3 large eggs
1 cup buttermilk

Directions

Position a rack in the middle of the oven, and heat the oven to 350°F.  Lightly butter and flour a 9×13-inch baking pan.
Combine the walnuts, brown sugar, cinnamon and butter in a mixing bowl. Using your hands form the mixture into crumbs.,

In a medium bowl, whisk the flour, baking powder and salt. Add the cranberries and orange zest and mix.
In the bowl of a stand mixer or in a medium mixing bowl, mix the ½ cup butter on low-speed with the stand mixer’s paddle attachment or on medium-low speed with a hand mixer until smooth. Add the sugar gradually and continue mixing on low until slightly fluffy. Scrape the bowl and beater. Add the eggs one at a time, mixing until smooth after each addition.

Stop the mixer, scrape the bowl and beater, and add half the flour mixture. On low-speed (for either mixer), mix until the flour drifts disappear and then add half the buttermilk; mix until just blended. Repeat with the remaining flour and buttermilk. Scrape down the sides of the bowl and mix until smooth. 

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Pour into the prepared pan and sprinkle the top with the crumb mixture. Bake for 55 to 60 minutes or until a cake tester inserted in the middle of the bread comes out clean. Cool on a wire rack.

Cake can be served warm. Dust with powdered sugar for a pretty presentation.

Spinach and Cheese Pie

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Ingredients

2 tablespoons olive oil
1 cup chopped onions
1 pound frozen chopped spinach, thawed and squeezed dry
Finely grated zest of 1 lemon
2 teaspoons dried dill
8 ounces feta cheese, crumbled
1 1/2 cups whole-milk ricotta cheese
1/2 cup finely grated Parmesan cheese
1 large egg
1/2 teaspoon salt
Freshly ground black pepper
1⁄2 lb. frozen phyllo dough, thawed
Melted butter or butter cooking spray

Directions

Preheat oven to 400 degrees F. Butter a 2 quart baking dish.

Heat olive oil in a saucepan. Add the onions and sauté until tender, about 3 minutes. Add spinach and cook 1 minute. Remove the pan from the heat.
Stir in lemon zest, dill and feta cheese into spinach mixture. Combine ricotta cheese, Parmesan cheese and egg in a small bowl. Stir until well blended. Add to the spinach mixture. Add salt, pepper and stir well.

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Working quickly so that phyllo doesn’t dry out, line the baking pan with 10 sheets of phyllo, brushing each sheet with butter after you place it in the pan. Fan the sheets out towards the edge of the pan, making sure the bottom is covered. Allow excess to hang over the sides. Spoon filling into pan. Drape remaining layers of phyllo over filling, one at a time, brushing each with butter. Brush top with butter, then neatly fold overhanging phyllo over the top, and brush with remaining butter. Bake until golden, about 1 hour. Cool for 30 minutes before serving.



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Spinach-Stuffed Tomatoes

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6 servings

Ingredients

  • 6 medium tomatoes
  • 2 tablespoons olive oil, divided
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 clove garlic, minced
  • 1/2 cup dry bread crumbs
  • 1 teaspoon Italian seasoning
  • 1/2 cup shredded mozzarella cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

Cut a thin slice off the top of each tomato. Scoop out the pulp, leaving a 1/2-inch thick shell. Invert tomatoes onto paper towels to drain.

Heat 1 tablespoon olive oil in a skillet. Add spinach and garlic; cook until tender, about 3-4 minutes.

In a bowl, combine bread crumbs and Italian seasoning. Add the spinach and cheese to the crumb mixture. Sprinkle tomato shells with salt and pepper and stuff with the spinach mixture.

Place in a greased 13-inch x 9-inch baking dish. Bake, uncovered, at 375° F for 20-25 minutes.

Italian Baked Macaroni and Cheese

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8 servings

Ingredients

  • 2 tablespoons unsalted butter
  • 1 pound small shell macaroni
  • 1 cup half and half
  • 2 cups shredded Italian Fontina cheese
  • Salt
  • Pinch of freshly grated nutmeg
  • 1/3 cup plain bread crumbs
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions

Bring 4 quarts water to a boil in a large pot for cooking the pasta. Preheat the oven to 400 degrees F. Coat a 13×9 baking dish with cooking spray; set aside.

Dice the butter and place in a large bowl. Warm the half & half in the microwave, about 1 minute. Cover to keep warm. Shred the Fontina cheese and add to the bowl with the butter. Set aside.

When the water comes to a boil, add salt and the shells and cook until they are 1 to 2 minutes shy of al dente. Drain.

Add the warm half & half to the Fontina and butter. Stir until the cheese starts to melt. Season with salt to taste and the nutmeg.

Stir the shells into the bowl with the cheese. Toss to coat well. Pour the mixture into the baking dish.

Combine the breadcrumbs and Parmigiano-Reggiano cheese; sprinkle over the pasta.

Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. Serve immediately.

Glazed Cipollini Onions

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Cipollini means little onion in Italian.

Serves 4

Ingredients

  • 2 tablespoons olive oil
  • 16 cipollini onions, trimmed and peeled
  • Coarse salt and freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey
  • 3/4 cup low-sodium chicken broth
  • 3 sprigs fresh thyme
  • 2 cloves garlic, crushed

Directions

Preheat oven to 400 degrees F.

Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.

Add vinegar and honey; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.

Olive Oil and Spinach Mashed Potatoes

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Ingredients

  • 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 package frozen spinach, defrosted
  • Salt and pepper
  • 1/2 cup milk
  • 2 garlic cloves, peeled and crushed
  • 1 rosemary sprig, leaves removed and chopped
  • 1 thyme sprig, leaves removed and chopped
  • 2 tablespoons extra virgin olive oil

Directions

In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt and the garlic cloves. Bring to a boil; cook until the potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Reserve 1/2 cup potato cooking water. Drain; transfer to a large bowl.

Heat together the milk, spinach, chopped rosemary leaves and chopped thyme leaves then remove from the heat, cover and set aside to infuse flavors.

Using a potato masher, mash the potatoes with the olive oil and some of the reserved cooking water as needed to moisten. Add the milk and spinach mixture.  Stir until well combined and season with salt and pepper.

Pecan Pie

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  • Single Pie Crust Dough

For the filling

  • 1 cup brown sugar
  • 3 large eggs
  • 1/2 cup light corn syrup
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 2 cups chopped pecans

Directions

Preheat the oven to 350°F.

Roll out the dough and [lace in a 9 inch pie plate.

Whisk the first 5 ingredients in a medium bowl to blend. Mix in 3/4 cup pecans.

Pour into the prepared crust. Sprinkle with remaining 1 ¼ cups of pecans. Bake the pie until set, about 1 hour 15 minutes. Transfer to a wire rack; cool.

Apple Pie

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  • Double Pie Dough Crust

For the Filling

  • 6 cups thinly sliced peeled McIntosh apples (about 2 pounds)
  • 6 cups thinly sliced peeled Granny Smith apples (about 2 pounds)
  • 2/3 cup packed light brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Pinch of ground allspice
  • Pinch of salt
  • 2 tablespoons all-purpose flour

Topping (optional)

  • 1 teaspoon milk
  • 1 tablespoon coarse sugar
  • 1/4 teaspoon ground cinnamon

Directions

To prepare filling:

Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice, flour and salt in a large bowl.

To assemble & bake the pie:

Position a rack in the lower third of the oven; preheat to 425°F.

Roll out half of the dough and invert the dough into a 9 1/2-inch deep-dish pie pan. Pour the filling into the crust, mounding it higher in the center than on the sides of the pan.

Roll out the second crust and invert the dough onto the top of fruit. Tuck the top crust under the bottom crust, sealing the two together and making a rolled edge. Flute the edge with your fingers.

Combine the coarse sugar and the cinnamon in a small bowl. Brush the top crust with the milk and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust.

Bake the pie for 20 minutes; reduce the oven temperature to 375°F and continue baking until the crust is golden brown and the filling is bubbling, about 35 minutes more.

Let cool on a wire rack for about 1 1/2 hours before serving.


fallflavorsheadWhat flavors do you associate with fall? For me the ones that immediately come to mind are apple cider, cinnamon, caramel, ginger, cranberry, pumpkin and nut flavors. Here are a few ideas on how to incorporate these flavors into your cooking.

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Apple Cider Sweet Potatoes

Serves 4-6

Ingredients

  • 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/4 tsp fresh-ground black pepper
  • 1 cup apple cider
  • Parsley for garnish

Directions

Put the potatoes, apple cider and salt in a large saucepan. Bring to a boil. Reduce the heat, cover, and simmer, stirring once, until the potatoes are tender (25-30 minutes).

Mash the potatoes with the cider until it is smooth. Add the butter and the pepper and heat just until the butter melts. Garnish with parsley.

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Pumpkin Ricotta Cheese Pie

Ingredients

Filling

  • 1 1/2 cups ricotta cheese
  • 1 cup mascarpone cheese
  • 1/3 cup of honey
  • 1 cup of pumpkin
  • 3 eggs
  • 1 teaspoon of pumpkin pie spice

Crust

  • 1/3 cup gingersnap cookie crumbs
  • 1 tablespoon sugar
  • 1/4 cup pecans
  • Pinch of salt
  • Butter

Directions

For the crust:

Place the crust ingredients, except the butter, in a food processor or blender and process until totally ground, but not powdery. Reserve 1 tablespoon of the crumbs for a topping.

Rub a little soft butter on the inside of a 9″ pie pan at least 1 1/2″ deep; use a deep-dish pan, if you have one.

If your pie pan isn’t at least 1 1/2″ deep, substitute a 9″ square pan.

Pour the crumbs into the pan, tilting and shaking the pan to distribute the crumbs across the bottom and up the sides of the pan.

Place the pan on a baking sheet, to make it easy to handle once you’ve added the filling.

For the filling:

Beat together with an electric mixer the ricotta, mascarpone, pumpkin, honey, eggs and pumpkin pie spice.

Continue to beat until creamy.

Pour the filling into the prepared crust and sprinkle the top with the reserved crumbs.

Bake at 350 degrees F for 50-60 minutes or until the top of the center of the cheese pie springs back to the touch.

Chill in the refrigerator prior to serving.

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Apple Bars

Makes 20 bars

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 eggs, lightly beaten
  • 1 ¼ cups vegetable oil
  • 2 teaspoons vanilla
  • 3 medium Granny Smith apples, peeled and chopped (3 cups)
  • 1 cup chopped pecans or walnuts, toasted or cinnamon chips

Directions

Preheat oven to 350 degrees F. Grease a 13 x 9 x 2 inch baking pan; set aside.

In a very large bowl combine flour, sugar, baking soda, salt and cinnamon.

Make a well in center of flour mixture; set aside.

In a medium bowl combine the eggs, oil and vanilla. Stir in the apples and nuts.

Add the egg mixture to the well in the flour mixture, stirring just until moistened (batter will be thick).

Spread batter evenly in the prepared pan.

Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.

Cool in pan on a wire rack for 1 hour to serve slightly warm, or cool completely.

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Pear Crisp

6 servings

Ingredients

  • 5 cups thinly sliced pears
  • 2 tablespoons granulated sugar

Topping

  • 1/2 cup regular rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter
  • 1/4 cup chopped nuts

Directions

Preheat the oven to 375 degrees F. Coat a 2-quart square baking dish with nonstick cooking spray.

Mix the sliced fruit with the granulated sugar and place in the prepared baking dish.

For the topping:

In a medium bowl stir together the oats, brown sugar, flour and cinnamon.

Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Stir in the nuts.

Sprinkle topping evenly over the fruit.

Bake for 30 to 35 minutes or until the fruit is tender and the topping is golden.

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Cranberry Pecan Bread

Ingredients

  • 3/4 cup white whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • Pinch of nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 cups buttermilk
  • 1/2 cup quick cooking oats, uncooked
  • 1/2 cup sweetened applesauce
  • 2 teaspoons pure vanilla extract
  • 2/3 cup fresh or frozen cranberries
  • 1/2 cup pecans, chopped
  • Cooking spray

Directions

Preheat the oven to 325°F (163°C).

Coat an 8″ x 4″ loaf pan with cooking spray. Set aside.

In a bowl, whisk together the flours, cinnamon, nutmeg, baking powder and baking soda.

In a separate bowl, mix the buttermilk, oats, applesauce and vanilla.

Add the dry ingredients to the wet ingredients and thoroughly combine them.

Mix in the cranberries and pecans. It should have a consistency a little thicker than pancake batter.

Pour the dough into the loaf pan.

Bake in the oven for 50 minutes, until a knife inserted into the loaf’s center comes out dry or an instant read thermometer registers 190 degrees F at the center of the loaf.

Remove the pan from the oven and let it sit for 20 minutes. Then remove the bread from the pan and let it cool before slicing.

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Pumpkins

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When choosing a pumpkin at the market, look for soft spots, mold, wrinkles or open cuts that would indicate damage or early spoilage. Choose a pumpkin with a solidly attached stem. A green stem indicates a freshly harvested pumpkin. Choose pumpkins between 4 to 8 pounds and labeled “sugar pumpkins” or “pie pumpkins.” Some specific names are Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina (which are white), Cinderella and Fairy Tale. Pumpkins have a long shelf life and can keep for months at cool room temperature.

Pumpkin Puree

Ingredients

  • 2 ½ pounds pie pumpkins

Directions

Preheat oven to 375 degrees F. Cut pumpkins into 5×5-inch pieces. Remove and discard seeds and strings. Arrange pieces in a single layer, skin sides up, in a foil-lined baking pan.

Cover with foil. Bake about 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in food processor or blender.

Cover and process or blend until smooth. Measure out what is needed for a recipe. Transfer remaining puree to an airtight container.

Store for up to 3 days in the refrigerator or freeze for up to 6 months. Thaw frozen puree in the refrigerator.

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Pumpkin Cranberry Muffins

Makes 12 – 15 depending on the size of your muffin tin.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 2 cups cranberries (fresh or frozen)
  • ½ cup applesauce
  • ¼ cup reduced fat milk or almond milk
  • ¼ cup molasses
  • 1 egg
  • Vanilla sugar

Directions

Preheat the oven to 350 degrees F. Spray a 12-15 cup muffin pan with nonstick spray.

In a medium bowl, combine the flour, brown sugar, baking soda, cinnamon, nutmeg and salt. Combine the remaining (wet) ingredients in another bowl.

Add the wet mixture to the dry mixture until just moist. Fill the muffin cups and bake for 30 minutes (or until an inserted toothpick comes out clean).

Let rest for 10 minutes.Remove the muffins and cool on a wire rack.

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Apple Pumpkin Butter

Pumpkin butter is a delicious addition to waffles, pancakes, banana bread, oatmeal or as a spread for toast. It also makes a great and healthy topping for ice cream.

Ingredients

  • 4 cups pumpkin puree or two 15-oz. cans pureed pumpkin
  • 1 ¼ cups pure maple syrup
  • ½ cup unsweetened applesauce
  • 2 tablespoons lemon juice
  • ½ teaspoon ground cinnamon
  • 2 1/2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt

Directions

In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat.

Cook, uncovered, over medium heat, stirring frequently, about an hour until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.

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Ladle into jars or freezer containers, leaving 1/2-inch head space. Cover; store in refrigerator up to 1 week or freezer up to 6 months.

Acorn Squash

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Acorn squash can have orange, dark green, or tan skin. To pick a good-tasting one, press it all around to make sure it’s devoid of soft spots. Don’t refrigerate-just store the squash in an airy dry spot for up to 3 weeks.

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Roasted Acorn Squash Slices

Ingredients

  • 1 medium acorn squash (about 1-1/2 pounds)
  • 1/2 teaspoon salt
  • ¼ teaspoon black pepper
  • 1/4 cup pure maple syrup
  • 2 tablespoons butter, cut into small pieces

Directions

Preheat the oven 350°F.

Cut squash in half lengthwise; remove and discard seeds and membrane. Cut each half into 1/2-inch slices; discard ends.

Place slices in a greased 13 x 9-inch baking dish. Sprinkle with salt and drizzle with the maple syrup. Dot with butter.

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Cover with foil and bake for 45 minutes or until tender.

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Italian Sausage Stuffed Acorn Squash

6 servings

Ingredients

  • 3 large acorn squash, halved crosswise, seeds and fibers scooped out
  • 1 teaspoon unsalted butter
  • 1 medium onion, peeled and chopped
  • 1 celery stalk, sliced thin
  • 12 ounces Italian sausage, casing removed
  • 2 teaspoons dried thyme
  • ½ teaspoon salt
  • Freshly ground pepper to taste
  • 4 cups of 1/4-inch cubes of lightly toasted sourdough bread
  • ¾ cup chicken broth, homemade or low-sodium canned
  • 4 teaspoons chopped fresh Italian parsley

Directions

Oven 400 degrees F.

Cut the squash in half and remove the seeds. Slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh.

Place in a baking dish large enough to hold the squash halves and set aside.

Heat the oil in a large nonstick skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes.

Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain, about 8 minutes.

Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, bread cubes and chicken broth until well mixed.

Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/4 inch. Cover the squash loosely with aluminum foil.

Roast for 45 minutes.Remove the foil and bake for 15 minutes more or until the squash is tender. Place 1 squash half on each of 6 plates, garnish with parsley and serve immediately.

 


 

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Here in the south, October is still summer but the markets like to think it is fall. So lots of squash, greens, cabbage, cauliflower, broccoli, green beans, potatoes, apples and grapes are available. I have posted below several recipes that take advantage of the fall harvest.

One of the Farmers' Markets Nearby

Nearby Farmers’ Market

If you have freezer space, this is also a good time to freeze some of fall’s abundance to use in the winter. Only use fruits and veggies in excellent condition that have been thoroughly cleaned. Most vegetables you plan to freeze should be blanched for two to five minutes. Blanching — the process of heating vegetables with boiling water or steam for a set amount of time, then immediately plunging them into cold or iced water — stops enzyme activity that causes vegetables to lose nutrients and change texture. The cooled veggies can then be packed into plastic freezer bags, jars or other freezer-safe storage containers.

Fruits or blanched vegetables can also be patted dry with clean kitchen towels, frozen in a single layer on cookie sheets and then put into containers. Using cookie sheets for freezing ensures that the fruits and vegetables won’t all stick together, so that you can remove a portion at a time from the container. Using this method is best for freezing berries. Berries should not be blanched, just washed and dried before freezing. Chopped onion and chopped bell peppers for cooking can also be frozen without blanching.

Here is a handy chart on how to blanch vegetables for freezing.

Mediterranean Tomato Salad

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Serve this salad with grilled steak.

Ingredients

  • 2-3 large ripe tomatoes, sliced thin
  • One large red onion slice, cut ¼ inch thick and quartered
  • ½ cup oil cured olives, pitted and halved
  • ¼ cup crumbled feta cheese

Dressing

  • ¼ cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • ¼ teaspoon black pepper

Directions

Whisk together the oil, vinegar, oregano and black pepper.

Arrange the tomatoes on a serving plate and distribute the onion, olives and cheese over the tomatoes. Drizzle with the dressing.

Let the salad sit at room temperature for an hour before serving.

Fall Vegetable Minestrone

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 whole celery stalks with leaves, diced
  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 1 cup green beans, cut into 1 inch pieces
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano or basil
  • 1/2 teaspoon freshly ground pepper
  • ½ teaspoon smoked paprika
  • 4 cups vegetable broth
  • 2 cups water
  • 1/3 cup whole-wheat orzo pasta
  • Two 15-ounce can diced tomatoes
  • One 15-ounce can chickpeas, rinsed
  • Salt to taste
  • 1/4 cup grated Parmigiano-Reggiano cheese

Directions

Heat oil in a large saucepan over medium heat. Add the diced celery, onion, carrot, garlic, oregano and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

Add broth and water and bring to a boil. Add orzo and green beans. Cook, uncovered, until tender, 8 to 10 minutes. Add tomatoes, chickpeas and paprika.  

Cook over medium heat until steaming-hot, 3 to 5 minutes.Taste and add salt to your liking.

Ladle into soup bowls and garnish with cheese,

Lemon Leek Spaghetti

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This recipe is a great side dish for grilled or baked fish.

Ingredients

  • 8 ounces spaghetti
  • 2 tablespoons butter, divided
  • 2 garlic cloves, minced
  • 1 leek, trimmed, cut in half lengthwise, and thinly sliced
  • 1/2 cup lower-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 tablespoon capers, rinsed
  • Salt & black pepper
  • ½ cup grated Parmesan cheese

Directions

Cook pasta, al dente, according to package directions. Drain.

Melt 1 tablespoon butter in a skillet over medium-high heat. Add garlic, leek, and 1/4 teaspoon each of salt and black pepper; sauté 4 minutes.

Add broth and juice; cook 2 minutes or until the liquid is reduced by half. Remove the skillet from the  heat; stir in remaining 1 tablespoon butter.

Add the pasta and capers to the leek mixture; toss well to combine and sprinkle with parsley and cheese.

Butternut Squash Gratin

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Serve this dish with ribs or pork chops.

Serves 6

Ingredients

  • 1 Granny Smith apple, peeled, cored and diced
  • 1 clove garlic, very finely chopped
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 large leek, cleaned and sliced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 small butternut squash (about 1 pound), peeled, seeded and diced
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon freshly grated lemon zest
  • 1 1/2 cups panko breadcrumbs

Directions

Preheat the oven to 400°F. Coat a 1 1/2-quart gratin dish or other shallow baking dish with 1 teaspoon of the oil.

Place the garlic and sliced leeks in the bottom of the prepared baking dish. Season with salt and pepper.

Arrange the squash and apple cubes on top of the leeks. Season with salt and pepper. With a rubber spatula toss the mixture until evenly combined.

Cover the tightly with foil and bake until the squash is very tender, about 1 hour.

Combine the breadcrumbs with the remaining oil, the lemon zest and parsley. Sprinkle over the squash and bake, uncovered, until the crumbs is golden, 15 minutes longer.


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That mound of apples and that mound of pears looked so beautiful at the market, so who could resist bringing them home. Now what to do with all this delicious fruit before it goes bad?

Here are a few ideas.

Apple Cinnamon Scones

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Makes 12 scones

Ingredients

  • 2 3/4 cups Self-Rising Flour (flour that contains baking powder and salt)
  • 1/3 cup brown sugar
  • 1 teaspoon Apple Pie Spice or ground cinnamon
  • 1/2 cup (8 tablespoons) cold butter
  • 2 apples, peeled, in 1/2″ pieces
  • 3/4 cup cinnamon chips
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup applesauce, unsweetened
  • Topping: milk and cinnamon sugar

Directions

In a large mixing bowl, whisk together the flour, sugar, salt, baking powder and apple pie spice.

Work in the butter with your fingers or a pastry blender just until the mixture is crumbly. Stir in the chopped apple and cinnamon chips.

In a separate mixing bowl, whisk together the eggs, vanilla and applesauce.

Add the liquid ingredients to the dry ingredients and stir until all the mixture holds together.

Line two  baking sheets with parchment paper.

Sprinkle flour on the work surface.

Scrape the dough onto the floured surface and divide it in half. Gently pat and round each half into a 5″ to 5 1/2″ circle about 3/4″ thick.

Stir together the coarse sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping.

Using a bench knife, slice each circle into 6 wedges.

Carefully place each wedge on the parchment lined pans, at least a 1 inch  apart.

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Preheat the oven to 425°F.

Bake the scones for 20 minutes, or until they’re golden brown. Rotate the pans after 10 minutes.

Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.

Apple Crunch Bagels

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Ingredients

Bagels

  • 2 cups apple cider
  • 1/4 cup butter, at room temperature
  • 6 cups bread flour  
  • 1/4 cup brown sugar  
  • 1 teaspoon salt  
  • 1 tablespoon apple pie spice  
  • 2 1/2 teaspoons instant dry yeast
  • 2 cups peeled and diced Granny Smith apples, about 2 medium apples

Topping

  • 1 egg 
  • 1/4 cup room temperature butter
  • 1/3 cup flour
  • 1/2 cup brown sugar
  • 1/4 teaspoon apple pie spice
  • Pinch of salt

Directions

In a medium saucepan, warm cider and butter just until the butter is melted. Remove from the heat and allow to cool to room temperature.

In the bowl of an electric mixer, combine two cups of bread flour, the brown sugar, the cooled cider mixture, salt, apple pie spice, apples and yeast with the paddle attachment on medium speed.

Keeping the mixer on medium, add the remaining bread flour, 1 cup at a time, until the dough comes together and is just barely sticky.

Switch to the dough hook attachment and “knead” the dough for about 6 minutes or until the dough is elastic.

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Place the dough in a greased bowl, cover with plastic wrap and place in a warm spot. Allow the dough to rise until doubled in size, about an hour.

Cover 2 rimmed baking sheets with parchment paper.

Punch the dough down and separate into 12 equal sized balls. on a well floured surface.

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Roll and stretch one ball into an 8 inch-long rope and don’t taper ends.

Wrap the rope around your fingers, overlapping the ends by 2 inches, to create a ring. Pinch the ends together.

Once the bagels are shaped, place them on a kitchen towel to rise for another 10 minutes.

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Bring a large pot of water to a boil and heat the oven to 425 degrees F

To prepare the topping, combine the flour, brown sugar, spice mix, salt and butter in a small bowl and mix until it is crumbly. Beat the egg with one teaspoon of water.

When the water comes to a boil, drop 4 bagels in at a time and boil for about 30 seconds per side. Remove with a slotted spoon to a kitchen towel.

After boiling, place the bagels on the parchment covered pans and brush with the egg mixture. Sprinkle the topping evenly over the bagels.

Bake for 25 minutes or until the bagels are golden brown, rotating the pans after 12 minutes.

Pear & Celery Salad

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Serves 4

Ingredients

  • 4 stalks celery, trimmed and cut in half crosswise
  • 2 tablespoons cider, pear, raspberry or other fruit vinegar
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 2 ripe pears, diced
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped pecans, toasted
  • Freshly ground pepper, to taste
  • 6 large leaves romaine lettuce, shredded

Directions

Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.

Whisk vinegar, honey and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese and pecans; stir to combine. Season with pepper.

Divide the lettuce leaves among 4 plates and top with a portion of salad. Serve at room temperature or chilled.

Pork Chops with Pear & Ginger Sauce

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2 servings

Ingredients

  • Two 4-ounce boneless pork chops, 1/2 inch thick, trimmed
  • Salt & freshly ground pepper to taste
  • 1 tablespoon cornstarch
  • 2 teaspoons olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1/2 cup dry white wine
  • 1 medium ripe pear, peeled, cored and diced
  • 1 tablespoon minced fresh ginger
  • 1 shallot, trimmed and sliced

Directions

Season the pork with salt and pepper and coat in the cornstarch. Heat the oil in a medium skillet over medium-high heat.

Add the pork and cook until browned, 2 to 3 minutes per side. Transfer to a plate and keep warm.

Add the sliced shallots and cook for about 2 minutes. Pour in the vinegar and honey; stir to dissolve. Add the wine and bring to a simmer, stirring.

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Add the pears and ginger. Cook, uncovered, stirring the pears occasionally, for 5 minutes.

Reduce the heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce and heat through. Serve with a side of roasted acorn squash.

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img_0008No Yeast Required Cinnamon Rolls

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Ingredients

Makes 16 small or 8 large rolls

Cinnamon Filling:

  • 1/2 cup brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup unsalted butter, very soft

Dough:

  • 2-1/2 cups self-rising flour (all-purpose flour mixed with baking powder and salt)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 5 tablespoons unsalted butter, melted and divided

Frosting

  • 1-2 tablespoons milk
  • 1 cup powdered sugar

Directions

Preheat oven to 425 degrees F.

Combine the filling ingredients in a small bowl, then mix with a fork until well blended.

In a another, larger bowl, combine the self-rising flour, sugar and baking soda.

Whisk together the buttermilk and 4 tablespoons melted butter in a separate bowl, then pour into the middle of the dry ingredients. Stir together until the dough just comes together (do not overmix.)

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Knead slightly with your hands until the dough forms into a ball, then slice it in half.

On a lightly floured surface, roll each half into a 12×8 inch rectangle.

Spread half the filling mixture into the center, leaving 1/4″ of the dough clear on all 4 sides, then roll up jelly roll style.. Pinch together the seam and roll into an 8 inch log.

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Cut into 8 one inch slices. Repeat with the other dough half and place the rolls in a greased 13×9 inch pan.

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Note: If you like larger rolls cut each roll in 4 (about 2 inches each) and place in a smaller baking dish and cook for 10 minutes longer.

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Brush the cinnamon rolls with the remaining tablespoon of melted butter and bake for 20 minutes, or until the tops are golden brown.

Whisk together the powdered sugar and milk, one tablespoon at a time, until creamy. Drizzle onto hot cinnamon rolls and spread evenly.

Quick Pumpkin Bread

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Ingredients

  • 1 cup all-purpose flour
  • ½ cup white whole wheat flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice mix
  • 1 cup solid pack pumpkin puree
  • 1 cup packed brown sugar
  • 1/2 cup buttermilk
  • 1 egg
  • 2 tablespoons vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees F.Grease and flour a 9×5 inch baking pan.

Whisk the flours, baking soda, salt and pumpkin spice mix in a large bowl. Mix the pumpkin, brown sugar, buttermilk, egg and oil in another bowl until well blended.

Fold the wet ingredients into the flour mixture. Add the pecans and mix.

Pour into the prepared pan and smooth the top.

Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and cool on a rack for ten minutes.

Turn the bread over onto another rack to cool completely.

Lemon Poppy Seed Loaf

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Ingredients

  • 3/4 cup granulated sugar
  • 1/3 cup soft butter
  • 1 egg
  • 2 teaspoons grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • 1/3 cup buttermilk
  • 1¼ cups all-purpose flour
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/3 cup light sour cream (or yogurt)

Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon freshly squeezed lemon juice
  • Garnish with candied lemon peel, if desired

Directions

Coat a 9 by 5 inch loaf pan with nonstick vegetable spray

Preheat the oven to 350°F).

In a large bowl of an electric mixer or a food processor, beat together the sugar, butter, egg, lemon zest and lemon juice, mixing well. Add the buttermilk, mix.

Combine the flour, poppy seeds, baking powder and baking soda in a mixing bowl; add to the sugar mixture alternately with the sour cream, mixing just until incorporated. Do not overmix.

Pour into the prepared pan and bake for 35 to 40 minutes or until a tester inserted into the center comes out dry. Place the pan on a wire rack to cool for 10 minutes.

Remove the cake to a wire rack to finishing cooling.

Glaze:

Combine the powdered sugar with the lemon juice and spread over the cooled loaf. When the frosting is set, garnish with candied lemon peel.

Morning Apple Cake

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8 servings

Ingredients

  • Cooking spray
  • 2 large eggs
  • 1/2 cup sugar
  • 1/4 cup buttermilk milk
  • 2 tablespoons butter, melted
  • 1 tablespoon vanilla extract
  • 1 cup self-rising flour
  • 1 1/2 tablespoons cornstarch
  • 1 large apple, peeled, cored and thinly sliced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sugar

Directions

Preheat oven to 400ºF. Coat an 8-inch round cake pan with cooking spray.

Beat the eggs and the 1/2 cup of sugar in a large bowl with an electric mixer until light and fluffy. Stir in the buttermilk, melted butter and vanilla extract.

Combine flour and cornstarch and fold into the cake batter. Pour mixture into prepared pan.

Layer the apple slices in a circular pattern on top of the cake. Combine the cinnamon and 1 teaspoon sugar in a cup and sprinkle over the apples.

Bake for about 30 minutes or until a knife or metal skewer comes out clean when inserted in the center of the cake. Cool on a wire rack.

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