Better Breakfast

I am in a bit of a cooking and baking kick, so I'm taking advantage of it. I thought I would spruce up our usual eggs and toast breakfast by making a a coffeecake. Adam couldn't resist the apples and cinnamon in this coffeecake, as they are two of his favorite things. Add coffee, and it's a perfect match for my perfect match. (Although, I have to say that you need quite a sweet tooth for this one--a little sweet for my taste.)

Apple-Cinnamon Coffeecake (Cooking Light, November 2007)

Cake:

1 1/2 cups all-purpose flour (about 6 3/4 oz)

1 cup granulated sugar

1 1/2 tsp. baking powder

1 1/2 tsp. ground cinnamon

1/2 tsp. salt

3/4 cup 1% low-fat milk

2 Tbs. butter, melted

1 tsp. vanilla extract

1 large egg, slightly beaten

1 cup diced peeled Granny Smith apple (about 1 apple)

cooking spray

Streusel:

1/4 cup packed brown sugar

2 Tbs. all-purpose flour

1/2 tsp. ground cinnamon

2 Tbs. chilled butter, cut into small pieces

1. Preheat oven to 350.

2. To prepare cake, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk and next 3 ingredients, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple. Pour batter into an 8-inch square baking pan coated with cooking spray.

3. To prepare streusel, combine brown sugar, 2 Tbs. flour, and 1/2 tsp. cinnamon; cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over batter. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Serve warm.

Apple Season

Fall is definitely apple season, and I want to use them every way I can. This Apple Onion Cheese Gratin was an incredibly delicious way to eat the season's bounty. It was rich and creamy with a nice tang from the apples and onions. We paired this side dish with chicken and tofu covered in a mustard, maple syrup glaze and a simple salad. The glaze consisted of 3 parts mustard to 1 part maple syrup and a sprinkle of salt and pepper. I have to say that this is one of my favorite fall meals I have had in a while.

Apple Onion Cheese Gratin (Moosewood Restaurant New Classics, The Moosewood Collective)

1 cup milk
1 Tbs. butter
1 Tbs. unbleached white flour
1/2 tsp. ground nutmeg
1/2 tsp. salt
pinch of ground cloves
4 cups peeled, cored, and sliced apples, such as Mutsu
1 cup chopped onions
2 cups grated Cheddar or Gruyere cheese
1 cup chopped walnuts
1 cup bread crumbs

1. Preheat the oven to 350. Lightly oil an 11 x 7-inch baking dish.
2. In a small pot, scald the milk, bringing it almost but not quite to a boil. In another small pot, melt the butter and whisk in the flour. Slowly add the scalded milk, whisking continuously until the sauce starts to thicken. Add the nutmeg, salt, and cloves and stir for about a minute, until thick. Remove from the heat and set aside.
3. Spread the apples and onions evenly in the prepared baking dish. Sprinkle on the grated cheese and pour the sauce over the top. Scatter on the walnuts and bread crumbs (seasoned with brown sugar, if you like).
4. Bake uncovered for 45 minutes, until the top is golden and crisp.

Terrific Turnovers

I feel like all I see in this month's cooking magazines are articles on pears and apples. How can I resist so many fall fruit recipes? I can't! Wanting a healthy and light meal last Sunday, we decided to make Squash-Apple Turnovers with a simple side salad. Yum yum.


Squash-Apple Turnovers (Cooking Light, October 2010)

2 tsp. olive oil
1/2 cup minced onion
2 cups (1/4-inch) diced peeled butternut squash
1 cup (1/4-inch) diced peeled Jonagold apple (about 1/2 lbs.)
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup (1-oz.) crumbled goat cheese
2 tsp. chopped fresh thyme
1 (11.3-oz.) can refrigerated dinner roll dough
1 Tbs. honey mustard
2 tsp. water
2 Tbs. 1% low-fat milk
cooking spray

1. Preheat oven to 375.
2. Heat olive oil in a large skillet over medium-high heat. Add onion; saute for 3 minutes. Add squash; saute for 5 minutes. Add apple; cook 6 minutes or until squash and apple are tender. Stir in salt and pepper. Remove from heat, and cool to room temperature. Gently stir in cheese and thyme.
3. Separate dough into 8 pieces. Roll each portion into a 5-inch circle on a lightly floured surface. Combine mustard and 2 tsp. water in a small bowl. Lightly brush top sides of dough circles with mustard mixture. Spoon about 2 Tbs. squash mixture onto half of each circle, leaving a 1/4-inch border. Fold dough over filling; press edges together with a fork to seal. Brush milk over dough. Place turnovers 1 inch apart on a baking sheet lightly coated with cooking spray. Bake at 375 for 19 minutes or until golden brown. Serve warm.

The Winning Dog(s)

I have a secret (or not-so secret) love for veggie dogs. So, when I was flipping through an issue of Food and Wine Magazine and saw a recipe for gourmet hot dogs, I couldn't resist making them. This recipe for Hot Dogs with Cheddar and Sauteed Apples is fairly easy and absolutely delicious. They are worthy of serving to guests even. We added onions to the apples for a bit more savory version of this recipe and then served them with doctored baked beans and an avocado and tomato salad for a fantastic, ballpark meal.


Hot Dogs with Cheddar and Sauteed Apples (Food and Wine, September 2010)


2 Tbs. unsalted butter
3 large Granny Smith apples, peeled halved, cored, and cut into scant 1/2-inch wedges
3 Tbs. light brown sugar
pinch of cinnamon
6 hot dogs [or veggie dogs]
6 long pretzel rolls or hot dog buns, split
3 oz. thinly sliced sharp cheddar cheese

1. Preheat oven to 450. In a large skillet, melt the butter. Add the apples and cook over moderate heat, stirring occasionally, until barely softened and just beginning to brown, about 5 minutes. Add the brown sugar and cook over moderately low heat, stirring occasionally, until the apples are tender and lightly caramelized, about 10 minutes longer. Stir in the cinnamon and keep warm.
2. Heat a grill pan. Grill the hot dogs over high heat until lightly charred all over, about 5 minutes. On a baking sheet, set the dogs in the rolls and top with the cheddar cheese. Bake for about 3 minutes, just until the cheese is melted. Top with the apples and serve at once.

Salad Suggestions

This isn't so much of a recipe as a suggestion for salad toppings. Adam's parents had come for a visit and we ended up buying way too much food for our fondue night and picnic in wine country. We had to be creative in finding ways to use the food in new and interesting ways. The first of these was a salad. We topped salad greens with apple pieces, sliced watermelon radish, blue cheese, steamed asparagus, and homemade croutons. I had a little bit of cubed tofu on my salad for some protein while Adam had sauteed shrimp. Adam sauteed the shrimp with minced garlic, then added a splash of white wine and chopped parsley. The croutons were made in a similar way by placing cubed bread in a saute pan with olive oil and a pad of butter, a bit of garlic, a splash of white wine, and parsley. All I can say is that the options for salad are endless, and here are just a few more suggestions that you may want to add to your repertoire.

A Fav of Mine

A while back Adam and I made one of the best meals I have had in a long time. It's a bit time consuming, but it's definitely worth the effort. On a day when you have the time and need a hearty, cozy meal these pork chops with applesauce, roasted brussel sprouts, and pierogies are just the ticket. The pork chops were made by browning them in an oven-proof skillet and then finishing them off in the oven until done. The brussel sprouts were roasted by tossing them with olive oil, salt, and pepper and placing them in a 400 degree oven until perfectly soft and browned.


Mashed-Potato Pierogi (Vegetarian Planet, Didi Emmons)

I still remember the first time I ate these as a kid. My mom used this exact recipe and I've been dying to make it ever since I received my own copy of this cookbook. These pierogies truly are amazing. Serving them with applesauce and sour cream or Greek yogurt makes for a perfect meal all on its own.

2 large or 3 medium baking potatoes, peeled and cut in half
6 Tbs. unsalted butter
1/2 cup whole or low-fat milk
1 tsp. salt, plus more to taste
fresh-ground black pepper to taste
1 garlic clove, minced
3 cups sliced white button or shiitake mushrooms
2 Tbs. water
3 cups thinly sliced onions
1 batch (4 balls) Pizza Dough [recipe to follow]
4 tsp. sour cream (optional)

1. In a large saucepan, cover the potatoes with salted water, and bring the water to a boil. Boil the potatoes until they are very tender, then drain them, and return them to the dry pan. Add 1 Tbs. of the butter and all of the milk, and mash the potatoes until they are as creamy as you like. Add the 1 tsp. salt and some pepper, and set the pan aside.
2. Melt 1 Tbs. butter in a large skillet over medium heat. Add the garlic, and saute it for a few seconds. Add the mushrooms, and cook them, stirring occasionally. When they have absorbed the butter, add the 2 Tbs. water, and stir. Cook the mushrooms for 5 minutes more, stirring often. Season them with salt and pepper, and set the skillet aside.
3. In another skillet, melt 2 Tbs. of the butter over medium-high heat. Add the onions, and cook them, stirring occasionally, for 15 to 20 minutes or until they are brown (but not burnt). Season them with salt and pepper, andd set the skillet aside.
4. Make the dumplings: Cut each ball of pizza dough in half, to form 8 balls in all. On a floured surface, roll each ball into a 5-inch circle. Put a portion of the mashed potatoes in the center of each round, then top with a portion of the mushrooms. Moisten the outer 1/2 inch of the circle with water, and fold the dough into a semicircle. Seal each dumpling by pinching the edge with your fingers. (At this point you can place the dumplings on a floured baking sheet, cover them with plastic wrap, and refrigerate them for up to 24 hours.)
5. Bring a large pot of water to a boil. Gently drop the dumplings into the water, and let them cook in the simmering water for 5 minutes. Remove them with a slotted spoon onto a plate lined with paper towels.
6. Reheat the onions, and add the remaining 2 Tbs. butter. Add the dumplings, and gently toss them in this mixture. Serve 2 dumplings on each plate, hot, with the onions and some of the buttery sauce spooned over them, and, if you like, small dollops of sour cream.


Pizza Dough

2/3 cup lukewarm water
1 pinch sugar
1 1/2 tsp. dry yeast
1 Tbs. olive oil
2 cups unbleached white flour, plus a bit more, as needed
1 tsp. salt

1. To make the dough by hand, stir together 1/3 cup water and the sugar in a large bowl. Sprinkle the yeast over this mixture, and let it stand until it is foamy, about 10 minutes. Stir in the remaining 1/3 cup water, the olive oil, the 2 cups flour, and the salt. Blend with a large spoon until the contents form a dough. Knead the dough on a floured surface, incorporating more flour, if necessary, to keep the dough from sticking. Knead the dough until it is smooth and elastic, about 5 to 10 minutes.
To make the dough in a food processor with a plastic dough blade or in a heavy-duty mixer, proof the yeast as described, but use a small bowl. Then combine the yeast mixture with the olive oil, 2 cups flour, and salt in the food processor or mixer. If you are using a food processor, run it until the mixture forms a ball, adding more water or flour by the Tbs. if they dough is too dry or wet. Process for 15 seconds more. If you are using a mixer, use the hook attachment, and mix the dough on the lowest speed until a ball is formed, adding a bit of water or flour as necessary. Knead the dough in the mixer for 5 minutes.
2. Put the dough into a deep, oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour or until it is doubled in bulk. Punch down the dough, and form it into four balls. Each with make a serving-size pizza.


Eldress Bertha's Applesauce (Cooking Light, October 2008)

This recipe is so easy there is no reason not to make applesauce on a regular basis.

5 1/2 cups chopped peeled Pink lady apple (about 4)
1/2 cup water
1/4 cup sugar
1 1/2 Tbs. fresh lemon juice
1 (2-inch) cinnamon stick
1/4 tsp. salt
dash of almond extract

1. Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until soft. Discard cinnamon stick. Mash with a potato masher to desired consistency. Stir in salt and almond extract.

Party Dip

I swear I haven't been lazy, just incredibly busy once again. My apologies. I have been making some killer food in the mean time though. To start off, I will share the recipe I made for the first neighborhood cookout in our new building. Our condo building and the neighboring townhouses got together for a wonderful night of food and The Big Lebowski projected onto a garage. A ton of fun! We made a really simple and delicious curried lentil dip with pitas. The dip was a tad dry, but had really good flavor. Next time (and there most likely will be a next time), I'll just add some water into the mix.


Curried Lentil Dip (Moosewood Restaurant New Classics)

We used brown lentils instead of red and weren't closely watching them as they were boiling, so they ended the boiling process a little dry. Perhaps if we were more diligent the whole dip would have been moister.

1 cup red lentils
2 1/2 cups water
1 Tbs. vegetable oil
1 cup diced onions
1 1/2 cups peeled, cored, and diced apples
3 garlic cloves, minced or pressed
1/4 cup raisins
1 tsp. curry powder
1 tsp. garam masala (optional)
1/4 cup reduced-fat coconut milk
2 Tbs. fresh lemon juice
1/2 tsp. salt

1. In a medium saucepan, bring the lentils and water to a boil. Lower the heat and simmer until the lentils are very soft and most of the water is absorbed, about 20 minutes.
2. Meanwhile, heat the oil in a skillet and saute the onions, apples, and garlic with a dash of salt for about 5 minutes on medium heat. Add the raisins, curry powder, and the garam masala, if using, and continue to saute for about 10 minutes, until tender.
3. In a food processor or blender, puree the cooked lentils and sauteed onion mixture with the coconut milk and lemon juice. Add the salt and adjust to taste.
4. Serve at room temperature or chilled.

Apples Galore!

Every day at the school where I teach, the kids receive a basket full of fruit and vegetables, most of which go untouched. Right before Thanksgiving break, we had about 15 apples left over. I decided to take them home and bring them back to school in the form of muffins to share with the kids and staff as a little Thanksgiving treat. I followed a recipe from Cooking Light with only slight alterations. They turned out wonderfully moist and sweet and, best of all, delicious! They have very little butter or fat, so in addition to being delicious, they truly are nutritious.


Apple Muffins with Walnut Streusel (Cooking Light, May 2005)

The recipe calls for 3/4 cup ground flaxseed. We decided, both because we didn't have flaxseed and because we're slightly scared of flaxseed, to substitute oats, which worked perfectly.

Muffins:
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup ground flaxseed
3/4 cup packed brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup 1% low-fat milk (we used skim)
1/2 cup orange juice
1 Tbs. butter, melted
1 tsp. vanilla extract
2 large eggs, lightly beaten
2 cup finely chopped Granny Smith apple (about 1 large)
1/2 cup golden raisins
cooking spray

Streusel:
1/4 cup finely chopped walnuts
2 Tbs. brown sugar
1 Tbs. chilled butter, cut into small pieces

1. Preheat oven to 350.
2. To prepare muffins, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, flaxseed, and next 4 ingredients in a medium bowl, stirring with a whisk. Make a well in center of mixture.
3. Combine milk and next 4 ingredients, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple and raisins. Spoon batter into 18 muffin cups coated with cooking spray.
4. To prepare streusel, combine walnuts, 2 Tbs. brown sugar, and chilled butter in a small bowl, stirring with a fork until crumbly. Sprinkle streusel evenly over batter. Bake at 350 for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on wire rack. Serve warm or at room temperature.