Apple Crisp

               It’s apple season and you have so many choices, from baking apples to just a good apple to eat.  A popular use of apples for my family is Apple Crisp.  I have tested this gluten free version of our old classic.

Apple Crisp

Topping

1 c. Oats

¼ c. Brown Sugar

½ c. Toasted Nuts of your choice

4 Tbsp (1/2 stick) Butter cut into small cubes

½ tsp Cinnamon

1. Preheat Oven to 375°.
2. Put Oats in a food processor and process until Oats have a flour like consistency.
3. Remove 2 Tbsp of the Oats for later use.
4. Add Nuts, Sugar, Cinnamon, and Butter to the food processor.
5. Switch processor off and on until the ingredients look like a coarse meal.

Fruit Filling

1-1/2 lb Apples, peeled, cored, and sliced

2 Tbsp Sugar (add more if apples are tart per your taste)

2 Tbsp Oats

1. Take Apple slices, Sugar, and the reserved 2 Tbsp of Oats and toss in a bowl until Apples are coated.
2. Put Apples into a 9” x 9” pan.
3. Spread Topping over the Apples.
4. Put pan into the oven and bake until the juices bubble and the topping is browned.  This takes about 35-45 minutes.
5. Remove from the oven and let cool for about 10 minutes to serve warm.  The other option is to let the crisp cool completely for a later use.

Suggestions for serving accompaniments: Ice Cream, Vanilla Yogurt

We enjoy the crisp warm with the Vanilla Yogurt.  I hope you enjoy it.

Ratatouille

             I went to the farmers’ market this last Saturday and found eggplants, squash, and tomatoes.  I thought it’s time to make ratatouille.

2 lb Eggplant-chopped

1 lb Zucchini-chopped

1 large Onion-medium chop

2 c. fresh Tomatoes-chopped

1 Tbsp. dried Italian Herbs

28 oz. can diced Fire Roasted Tomatoes

½ c. Roasted Red Peppers-chopped

1 c. Kalamata Olives-sliced

3 Tbsp. Olive Oil

1. Heat Olive Oil in a large pot.  Add Onions and sauté until translucent.
2. Add the Eggplant and Zucchini.  Sauté until the vegetables soften.  This takes about 15 minutes.
3. Add Roasted Red Peppers and fresh Tomatoes.  Let soften.
4. Add the Italian Herbs, canned Tomatoes, and Kalamata Olives.
5. Stir everything together and turn the burner down to low.  Let the mixture cook down for 45 minutes.

      I serve the Ratatouille with rice, accompanying it with Feta and toasted pine nuts.

End of Summer

           Tomorrow it will be the last legal holiday of the summer.  In the farmers’ markets you will see baskets of tomatoes, the last ones of the year.  I like to get a quarter bushel of Roma tomatoes and make roasted tomatoes.

Roasted Tomatoes

2 lbs Roma Tomatoes

3 Tbsp Olive Oil

Fresh Ground Pepper

1. Preheat oven to 350°.
2. Slice the Tomatoes in half the long way then seed them.
3. Place the Tomatoes on a sheet pan with the cut side up.
4. Drizzle Olive Oil onto the Tomatoes and sprinkle with Ground Pepper.
5. Place into the oven and let the Tomatoes roast for one hour.
6. Remove from the oven and allow the Tomatoes to cool before use.

Roasted Tomato Uses

1. Puree to become a soup or a sauce.
2. Either remain whole or chop to use as topping for Bruschetta.

Tip: I store the Tomatoes in a jar with a little Olive Oil to keep them moist. They will last about three or four days in the refrigerator.

Caprese Salad

               Now is the time of year when all those lovely, fresh tomatoes are at your farmers’ market.  Nothing like fresh tomatoes in a salad.  This is a salad that is one of my daughter’s favorites.

Caprese Salad

(4 servings as an appetizer, 6 servings if used as a salad with a meal)

Pesto Sauce

2 c. Fresh Parsley (I only use the leaves)

2 Tbsp Dry Basil

1 c. Oil (Canola, Olive, or a combination of both)

¼ c. grated Parmesan or Romano Cheese

¼ c. Walnuts

2 cloves Roasted Garlic

1. Put Garlic, Walnuts, Cheese, Basil, and Parsley into a food processor.  Turn the food processor on and off until the ingredients are chopped.
2. Turn on the food processor and put the Oil in the feed tube as it runs.  Keep processing until all the ingredients are blended.

Salad

Pesto Sauce

3 large balls of Fresh Mozzarella

3 large Tomatoes

1. Slice the Mozzarella and Tomatoes.  Try to get the same number of slices from each.
2. Arrange the slices on a platter alternating the Cheese and Tomatoes.
3. Drizzle the Pesto Sauce over the ingredients on the platter.
4. Garnish with fresh Basil if you have it and serve.

Too Darn Hot

         It’s summertime and the heat seems to be getting worse.  So the last thing you want to do is cook.  Here is a quick and easy way to make dinner without heating up the kitchen. 

Sandwich Roll-Ups

(1 Sandwich)

1 10” Tortilla

3 slices of your favorite Deli Meat

3 slices of Cheese-your choice

About 2 Tbsp of chopped Tomatoes

About 2 Tbsp of sliced Black Olives

About 2 Tbsp Hummus-your choice of flavor

1. Heat the Tortilla in the microwave for 15 seconds.
2. Spread Hummus onto warm Tortilla.
3. Layer Meat and Cheese over the Hummus.
4. Sprinkle Tomatoes and Olives over the Meat and Cheese.
5. Roll up the Tortilla over the ingredients.
6. After you finish rolling up the Tortilla, cut in half.

Spelt Tortillas can be used instead of wheat.  For smaller Roll-Ups use 6” corn Tortillas.

Use Soy Cheese as a substitute for regular Cheese.

        Stay cool and enjoy.

Coleslaw on Your Burgers

          More and more you see that chefs are putting some type of slaw on burgers.  There seems to be all sorts of flavors to our old friend cabbage.  This is my Asian Slaw recipe using ingredients you can pick up at most grocery stores.

Lady G’s Asian Slaw

1 16 oz package Coleslaw or Broccoli Mix

½ c. Canola Oil

¼ c. Rice Wine Vinegar

½ tsp Dark Sesame Oil

¼ tsp Sugar

3 Tbsp Sushi Ginger

3 Tbsp Sun Flower Seeds

3 Tbsp Wasabi Peas

1. Place Coleslaw or Broccoli Mix in a bowl.
2. Make the Dressing by whisking Canola Oil, Vinegar, Sesame Oil, and Sugar together.  Pour over the Coleslaw or Broccoli Mix and stir.
3. Stack and chop the Sushi Ginger and add to the slaw.
4. Add Sun Flower Seeds and Wasabi Peas to the mix and stir.
5. Serve immediately as a burger topping or side dish.

Fourth of July

                   It will be the 4^th of July in three days.  A time for picnics, family gatherings, and fireworks.  This is a favorite summer salad in my family.

Vegetable Rotini with Sopressata and Cheese

1 lb Dry Vegetable Rotini Pasta

1/3 lb Sopressata or other Hard Salami

1/3 lb Smoked Provolone or other Cheese

1 6 oz. can pitted Black Olives

1. Cook Rotini per package instructions.
2. Cut Supressata and Provolone into ½” cubes.
3. Slice Black Olives into rings.
4. Put the Sopressata, Provolone, and Black Olives into a large bowl.

Dressing

1/2 c. Olive Oil

¼ c. Red Wine Vinegar

2 Tbsp Italian Herb Blend OR 1 Tbsp dry Basil and 1 Tbsp Italian Oregano

1. Pour the Olive Oil and Red Wine Vinegar together in a small bowl.
2. Grind the herbs between your hands and add to the Olive Oil/Red Wine Vinegar mixture.
3. Whisk together the dressing ingredients.
4. Pour dressing over the other salad ingredients that are already in the bowl.
5. When the Rotiini is done cooking, drain and wash with cold water to stop the cooking.
6. Once the pasta is cool, add to the other ingredients in the bowl and toss.
7. Refrigerate for at least four hours before serving.

This makes 6 to 8 servings.

Vegetarian Version: Replace the Sopressata with 2/3 lb of Cheese.

Lactose Intolerant Version: Either eliminate the Cheese or use Soy Cheese.

Gluten Free Version: Use Quinoa Vegetable Rotini.