Green Apple Bake

You don't have to make this with green apples. I did, because when my mother and a friend went to Italy for two weeks, my father dropped off a dozen green apples and any other produce my mother left behind, saying, "It will just go bad."

(photo by Matt)

Green Apple Bake

Filling

5-6 green apples, diced

3/4 cup sugar

3 Tbs. brown sugar

1 tsp. vanilla extract

1/4 cup hot water

cinnamon to taste

nutmeg to taste

6-7 slices butter

Topping

1 cup flour

1/4 cup sugar

1/4 cup brown sugar

1 tsp. baking powder

1/4 tsp. salt

2 Tbsp. butter

2 eggs

1/4 cup milk

1. In a pretty bowl, combine all filling ingredients except butter and toss to coat.

2. Pour this into a pie dish that has been sprayed with Pam or something.

3. Place butter slices on top.

4. Prepare the topping by mixing it all in another pretty bowl.

5. Mix until smooth and drop on top of the filling as evenly as possible. This will spread as it cooks.

6. Bake at 350 degrees for 30 minutes.

Options: Serve this with with vanilla ice cream or whipped cream. I do both. Too much is almost enough for this diva.

Make it a meal: Serve after a sumptuos meal of Chicken Sausage Pasta with Pesto and Spinach (see recipe)

Wine: Champagne

Hi Colleen!

Thank you! I forgot how much I enjoyed this as an outlet. Take care!

Pomegranate Sauce for Lamb

We had lamb for Easter and cooked enough to feed a small army--very small. So small Rhode Island could beat it in a war. Making this quick sauce put a tasty twist on leftover lamb.

Pomegranate Sauce for Lamb

1/4 cup onions, chopped
1 garlic clove, crushed
1/3 cup red wine
1 cup chicken broth
1 cup pomegranate juice
2 tsp. sugar
2 tsp. flour


1. Saute onion and garlic to pan.

2. Add red wine; bring to a boil. Cook until liquid almost evaporates, scraping pan to loosen browned bits.

3. Stir in broth, juice, and sugar; bring to a boil.

4. Cook until reduced to 1/2 cup (about 10 minutes), stirring occasionally.

5. Add flour, stirring until smooth; bring to a boil.

6. Reduce heat and cook 1 minute, stirring occasionally. Serve sauce with lamb.

Make it a meal: Serve over lamb with steamed green beans and roasted potatoes.

Wine: Shiraz or Pinot Noir

Healthy Hash Browns

I'm back, dah-lings! It has been a while, and in my world you have all been terribly worried about me.

I could eat this dish everyday. It can be as easy or time-consuming as you want. I had a little time, and I actually grated two potatoes for this. It took all of seven minutes, but I kept banging my giant pink sapphire ring, and I don't like that. I may use frozen next time. I did use leftover previously frozen spinach.

My husband said there was too much spinach in this, but he hates vegetables in the morning or in eggs or on pizza or anything else! Surprise, surprise, he thought it needed more bacon. Absolutely hopeless.

Make this for when the girls are coming over for brunch.

Healthy Hash Browns

3-4 slices bacon or turkey bacon
1/4 cup chopped onion
3 cups chopped spinach
2 cups russet potato shreds (about one 2 medium potato's worth), thoroughly patted dry
3 Tbsp. sun-dried tomatoes packed in oil, drained, patted dry, chopped
Dash salt
Dash black pepper
3 dashes garlic powder

1. Cook bacon, cool, and crumble. Drain most of the fat.


2. Add onion and cook until slightly softened, about 3 minutes.

3. Add spinach to the skillet, stir often, about 3 minutes.

4. Add cooked bacon, potato shreds, tomatoes, salt, pepper, and garlic powder to the skillet. Mix. Evenly spread out the mixture in the skillet, and gently press down with a spatula.

5. Without stirring, cook until potatoes have browned, 5 - 7 minutes. (Use a spatula to check under the edges for browning.)

6. Working in sections, flip mixture over in the skillet with the spatula so the other side can brown. Cook for another 3 - 4 minutes, until thoroughly cooked and browned.

Options: Serve with low-fat sour cream and or hot sauce. I use both. You know me, too much is just enough.

Make it a meal: Serve with an egg on top--poached is nice is someone poaches it for you (too messy for me).

Wine: Champagne or Mimosas, Dah-ling!