snow white and apple chips!

The snow has been falling all evening. In a fit of productivity and cleaning it occurred to me that I need to make use of the produce I have. Particularly the two granny apples that I have in my fruit bowl. I'm also craving something sweet that won't add 15 pounds to my waist. The result is an attempt at making apple chips. Sounds easy enough, right?

This recipe is courtesy of the PurpleFoodie.com and simple to follow.

Ingredients:

• 2 apples
• 2 tbsp of sugar
• 1/2 of cinnamon
• 1 tbsp of lemon juice
• 1 cup of very cold water

Directions:

1. Set the oven at it's lowest setting 170 degrees F.

2. Fill a bowl with the water and lemon.

3. Slice the apples (removed seeds and core), placing the slices immediately into the water-lemon mixture. This will prevent your apples from turning brown.

4. Shake off the excess water and place the apple slices on a baking sheet.

5. Combine the sugar and cinnamon. Then sprinkle the mixture over the slices.

6. Put into the oven and bake for 2 hours. Add an hour as necessary, depending on the width of the slices.

butternut squash and apple soup

It's cold outside! I think a new soup would be perfect. After scanning FoodNetwork.com I came across a butternut squash and apple soup that looks yummy and easy.

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 large yellow unions chopped
• 2 tablespoons mild curry powder
• 5 lbs. (2 large) butternut squash
• 4 McIntosh apples
• 2 teaspoons kosher salt
• 1/2 teaspoon fresh ground pepper
• 2 cups of water
• 2 cups or apple cider or juice

Directions:

1. Peel the squash, cut it in half, and remove the seeds. Cut the squash into chunks.

2. Peel, core, and quarter the apples.

3. Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

4. Add the squash, apples, salt, pepper, and two cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft.

5. Puree your soup. This would work best in a food processor, which I don't have, so I used blenders. Luckily I have two!

6. Pour the soup back into the pot. Add the apple cider or juice. Mix soup and serve hot.

Enjoy!

finding ways to stay warm

Cold weather warrants a warm meal and a new scarf!


Tonight Chef Lucky treated us to dinner including arepas and picadillo. The aroma brings back memories of childhood and the food fills your belly with goodness. There were big helpings and plenty of left overs. The recipes for both are very "shit-it-in" and not exact, with creativity being rewarded in flavor. Inquiring minds should...ask Lucky!

Also on tonight's agenda was the finishing of a new scarf. Morgan suggested that I play with color more. Using various yarns and fun colors, I was inspired to change the pattern of so many other scarves in my closet. The result was this fun new garment that could be perfect for staying warm in the Andes or strolling down the Pride parade. Either way, the colors are fun and it will be sure to keep me warm this spring!

Pattern:

• This is a basic ribbed pattern: knit 2, purl 2, knit 2, purl, continuing on for 360 stitches. This will create the length of the scarf.
• Begin with one color, using the basic ribbed pattern, continue for 10 rows.
• Begin new color, leaving a little extra of first color to be sewn in later.
• Add as many colors as you want, in this case I chose 4.
• After you are done, be sure to weave in the extra length of each color. Doing this will prevent you from having to make unsightly knots and will prevent the scarf from unraveling later. It will also make friends like Kelli happy that I learned and listened!

Momma knows best...and how to cook chili!

Momma surprised me with a visit to DC for the holidays! Hooray! Unfortunately, she had to return home, but before she did she made a batch of chili for all.

Ingredients:

• 2 cans (16 oz. each) of dark red beans


• 2 cans (16 oz. each) of light red beans


• 2 cans (16 oz. each) of diced tomatoes (mix and match on your preferred additional flavors)


• 1 pound ground chicken


• 1 large white onion, diced


• 1/2 tsp of garlic


• 1/2 tsp of ground cumin


• salt and pepper to taste

Directions:

1. Cook meat in a skillet.


2. Combine meat, beans, tomatoes (drain 1 can before adding to mix), onion, garlic, cumin, salt, and pepper into the crockpot.


3. Turn crockpot onto high for 6 hours.

Serving:

Add shredded cheddar cheese on top of a served bowl of this chili. Can also be paired with tortilla chips for a chicken tortilla chili!

Pumpkin Milkshake = Good Stuff

Leave it to Chef Spike to create the most amazing milkshake ever: Pumpkin/Squash! The cashier reassured me that this tasty treat is the best thing they have going right now. He is correct. The yummyness of pumpkin puree fills your mouth like cold pumpkin pie. The treat includes little surprises of graham cracker as you sip. Topped off with candied pumpkin seeds (best idea EVER) and this treat will rock your world! (believe me, it did!)

Pumpkin in 2010

It's Election Day. After a brief hiatus for election madness, the pumpkin trail continues. This morning started with a pumpkin muffin filled with cream cheese frosting from Starbucks. Tasty you ask? Delish! If you are looking for a delightful breakfast treat, head over and get your own.

Post-lunch dessert? Don't mind if I do! Election Day deserves some pumpkin ice cream. I had the option between pumpkin and pumpkin pecan. Unfortunately, the pecans in the latter overpowered the pumpkin flavor. So I went with the original.

Happy Election Day pumpkin lovers!

Mutiny on the Campaign Trail

Delaware has funny laws about alcohol. You can't buy it in the grocery store and beer is generally sold separately from the wine and spirits. Okay maybe not so weird, but definitely inconvenient. Luckily we hit the motherload today.

Unfortunately, pumpkin ales are flying off the shelf so that both stores and their vendors are already out of stock.

I was able to get my hands on a 1 pt. 6 fl oz. of Heavy Seas' (Mutiny Fleet) The Great Pumpkin: Imperial Pumpkin Ale.

This spicy ale includes a deep pumpkin flavor with the spicy aftertaste that I love. Oh and it's brewed in Baltimore. Yay! :)