Honey and Spice Apple Chips

There is a question that has been bothering me for awhile.  It has to do with what we are doing right now.  More importantly, it has to do with what you want from me.  In the beginning, it was easy enough to go on for awhile about the true terribleness of my photographs, regale with stories of lonesome Saturday nights and backyard barbecues and more than likely bore you in general with occasional work stories and complaints about the weather.

But now, 9 times out of 10, I have no idea what to say to you.  I sit and stare at an empty blogger page.  Do you want a witty anecdote?  My step-by-step reaction to the recipe?  Are you even out there at all, to care about what I put down here? Or am I that crazy woman, yelling at a wall?

This is deep for apple chips, I know, I'm sorry.  The truth is, I have no anecdote for apple chips, no recipe reactions.  I am a big fan of apple chips and was intrigued that I could make them and they would be prettier than store bought.  And that is the basic, boring and strange  reason I choose this recipe, because the result would be pretty.  It would end not in broken pieces in a cloud of cinnamon dust, but  in whole, gorgeous slices of applies with stars in the middle.  Because I needed some pretty stars in my life.  Who doesn't?

Lucky for me, the pretty stars lead to a yummy snack that didn't even last a whole morning.  The recipe for these beauties is a keeper, even if the rest of my words are not.

Apple Chips

From the very pretty Blissful Bite

3 apples (I used a honey crisp, a Jona-gold and a Pacific Rose)
Juice of one lemon
1/2 tsp. cinnamon (heaping, of course)
2 tsp. honey
1/4 tsp. nutmeg
1/4 tsp. kosher salt
1/4 tsp. vanilla

Preheat oven to 225 degrees.  Line two rimmed baking sheets with parchment paper.
In small bowl, whisk together all ingredients, except apples.  Set aside.

Thinly slice apples.  I used a mandolin, which is best for me because it gives super thin, constant slices.  Pop out seeds and hard pieces of core as necessary.  Place in very large bowl and toss with lemon/honey/spice mixture.  The larger the bowl, the easier it will be to toss apple slices.  If necessary, hand rub mixture onto slices, so everything is evenly coated.

Line coated apple slices in a single layer on prepared baking sheets.  Bake in a 225 degree oven for 2 hours, flipping slices over after the first hour of baking.  Chips should be dry and crisp as they come out of the oven.  Let cool and if you don't eat them all right away, store in an airtight container!

Roasted Acorn Squash with Walnuts and Cranberries

Work is kicking my ass.  And from what I've been told, it's not going to let up until the new year.  Part of it is my fault.  I signed up for a lot.  I could try to defend my decision to help out and stretch myself thin, but I have tried.  I just sound whiny.  I'd rather not sound whiny.  Let's just say, work is kicking my ass and I'm having trouble finding the bright spot on the horizon.

So life after work, what very little life I do have after work, has been subdivided into mini-sized goals.  Make new food, but make it fast, easy and simple.  Don't let home become a mess and laundry back up, because that's a hole I don't have a weekend to spend digging out of it.  Enjoy what is left of fall, because (and it pains me so to say this, but...) one day soon I'm going to blink and there will be snow outside.  Snow.  Do you see what we are up against here people?  It's daunting and we need solutions.

Luckily, I found at least one solution to my mid-November stress out.  Acorn squash that has been roasted with walnuts, cranberries, brown sugar and just the cutest little pat of butter.  In that one sentence, I not only described what I would consider to be a legitimate and delicious weeknight dinner, but the dinner that's going to save you from forgetting the wonders of fall.  It's quick, has five ingredients and takes minutes to throw together.  While it's roasting you will have time to start that load of laundry, empty the dishwasher and vacuum the living room.  Plus, your nose will be serenaded with the smells of fall the whole time.  Because squash and brown sugar are basically building blocks of fall.  Plus, it hits all your food groups: squash—vegetable, cranberries—fruit, walnuts—protein, butter—dairy, sugar—sugar!

Sugar is part of the food pyramid, right?  It's at the very top, so that must mean it is the most important.  Right??  That's my story and I'm sticking to it.

Roasted Acorn Squash with Walnuts and Cranberries
Adapted from Let the Baking Begin!

This is absolutely a BGCB member.  I was simply in love with how quick, easy and delicious the recipe turned out.  To be honest, the full recipe (reflected below) is just a tad bit decadent.  Don't get me wrong, I loved it as it was, but for every day use, I would scale back the walnut/cranberry/sugar mixture.

1 acorn squash
1/2 c. walnuts, coarsely chopped
1/2 c. frozen cranberries
4 Tbsp. dark brown sugar
2 Tbsp. butter

Preheat oven to 375.  Get out a rimmed baking sheet.  If you are afraid of spillage, line with aluminum foil.

Cut squash in half length wise.  Using a large spoon, scoop out inside "guts" and seeds, discard.  In small bowl, toss walnuts, cranberries and brown sugar.  Divide among squash halves equally.

Using 1 tablespoon of butter for each half, dot walnut/cranberry mixture with butter.  Move squash to baking sheet and tent loosely with foil.  Roast squash 1 hour and 15-20 minutes, or until a fork inserted into the flesh goes in easily.  Remove from oven and enjoy hot!

Mocha Latte Biscotti

You would think that by this point in my life, the "holy crap I am almost a quarter century old" point, I would make more sense, at least to myself.  But, alas, it is not to be the case.  I am still a confusing mystery, especially to myself.  Here, let me prove it to you:

I am surprised every  month on the 11th that my cable/internet bill is due.  It just doesn't make sense in my head.  Plus, I believe internet should be free.  (But I think that's probably mostly because I am cheap...)

I like roasted potatoes with salt, lots of pepper and olive oil, but I make them very rarely.  They're easy to make and quick, I usually have potatoes on hands, but I just don't do it.  I don't know why.

I like fall and I love Thanksgiving, but am also terrified because it only leads to December.  I do not like the cold.  And I really hate the snow.

I am more excited to vote in the election this year than I was 4 years ago.  I realize that I am in a very small, very strange minority.  I only voted 4 years ago because my mom sent me an absentee ballot.

I did solve one mystery though, in my 287th month of life. I finally know well enough to not even bother taking pictures of chocolate dough in a log shape.  It's just going to look like a giant turd and no amount of plating, special-spoon-using, or lighting tricks will change that.  That's a start, right?

Mocha Latte Biscotti
Adapted from the GE website.  I know it's strange, roll with it.

So, I actually got this recipe from GE's HealthAhead website.  HealthAhead is the GE program in which they promote healthy eating, exercising, etc., in the hopes that we don't notice it's all for ulterior motives.  I'm not cynical, it's truth.  I am the oh-so-lucky HealthAhead champion for my site.  It is as terrible as it sounds.  But at least it will help explain why there may be increased blogging about HealthAhead recipes...

For a "healthy" recipe (read, super duper small portion sizes), these were good, as long as you ignored the portion sizes comment.  I love my biscotti and had high hopes for these.  It was chocolate plus espresso for crying out loud.  My hopes weren't dashed, just pretty firmly let down.  I mean, they were good, just not these.  (Truth time: Ben and I finished the whole batch in less than 3 days with no complaints.  I just doubt I would ever make them again).

2 c. flour
1 c. granulated sugar
1/3 c. chopped pecans
1/4 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. kosher salt
2 tsp. espresso powder
2 tsp. hot water
1 tsp. pure vanilla extract
2 eggs
1 egg white

Preheat oven to 325.  Line a baking sheet with parchment paper or silpat.  Lightly sprinkle with flour.

In large bowl combine all dry ingredients, from flour to salt.

In separate bowl, mix together water and espresso powder until the powder has dissolved completely.  Whisk in vanilla, eggs and egg white.  Slowly add wet ingredients to dry, stirring carefully until dough just comes together.

Turn dough out onto a floured surface.  With floured hands, knead a few times.  Dough will be incredibly sticky.  Transfer dough to prepared baking sheet and using your hands, shape dough as best you can into a long long, about 3 inches wide and an inch tall.  Put dough in oven and bake for 30 minutes.  Dough will be hard and lightly browned.

Remove log from baking sheet and let cool on wire rack 10-15 minutes (maintain oven temp).  Using a serrated knife, slice log into 1 inch slices (portion control be damned!) and place back on cooking sheet, cut side down.  Bake at 325 for 10 minutes, then flip biscotti and bake another 8-12 minutes, until biscotti are hard.  Cool on wire rack.  Enjoy with tea!

Poached Eggs in Tomato Sauce with Chickpeas and Feta

I'm not going to lie.  The only thing on my little blogging mind right now is this book.  Just to be even more up front and honest, I preorder this book back in March.  MARCH.  As in 7 months ago.  And I have ever so eagerly (and patiently, I swear!) been awaiting it's arrival.

So of course, Amazon won't have it here till Friday.  And so-help-me-dear-blogosphere, if it is not here by Friday, I may snap.  I cannot wait a second longer.  People already have it and it is JUST NOT FAIR!

So, if you don't mind, I am going to excuse myself to go pout in the corner until Friday's mail comes.  I will leave you with a pretty little photo-montage of this absolutely fantastic breakfast.  It may look like eggs, dipping sauce and pita chips, well because that is what it is, but don't let that fool you.  It is very filling.  Ben and I had this on Saturday and didn't really have another meal to dinner.  It is protein-loaded, saucy, cheesy, dip-able goodness.  It should be your weekend breakfast.  That you eat while reading Deb's cookbook.  (I'm sorry, I'm obsessed, it is literally all I am thinking about).

It took roughly a few hours on Saturday before this was pasted lovingly into the big green cookbook.  I made the recipe in full (serves 4-6) all the way up till the very end.  I baked half the sauce with 4 poached eggs and the rest of the sauce is in my freezer for a rainy (or more likely, snowy) day.  When I thaw it out, I will let you know how well it froze!

Ok, I'm off to wait grumpily (oh, wait, I totally meant patiently...) for Friday.  So I can super heavy crush on Deb some more.  Enjoy!  PS - HAPPY HALLOWEEN!

Poached Eggs in Tomato Sauce with Chickpeas and Feta
from the Dec. 2011 issue of Bon Appetit

Again, this will feed 4-6.  Because the recipe didn't really halve well (what do you do with a half can of chickpeas?), I made the whole batch of sauce then split in two.  1 morning of work, 2 amazing breakfasts!  Also, watch out as you are hand crushing those tomatoes.  As both Ben and my poor camera found out, they tend to have quite a bit of juice to squirt!

1/4 c. extra virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, coarsely chopped
2 jalapenos, seeded, finely chopped
1 15-oz can chickpeas, drained
2 tsp. Hungarian sweet paprika
1 tsp. ground cumin
1 28-oz. can whole peeled tomatoes with juice
Salt and pepper
1 c. feta, crumbled
8 large eggs
Handful fresh cilantro, chopped
Pita chips to dunk

Preheat oven to 425.

In large skillet, warm oil over medium high heat.  Add onions, garlic and jalapenos and saute until onion is soft and translucent, 5-6 minutes.  Add chickpeas and spices and continue to cook another 2 minutes.

CAREFULLY hand crush the tomatoes over the pan, doing your best to capture all their juice.  Add remaining juice in the can and bring the mixture to a boil.  Reduce heat and simmer sauce 15 minutes or so, until it has slightly thickened.  Do a taste check and adjust seasoning as necessary with salt and pepper.

Transfer sauce to an over-proof dish (if you are making into two meals, split here!).  Sprinkle feta evenly over top.  Using a spoon, dig little rounds for each egg in the sauce.  Carefully crack each egg into each hole.  Bake in 435 oven for 6-8 minutes to set the whites of each egg, but do not overcook!  You want the yummy, runny yolk!  Sprinkle cilantro over top and serve with pita chips to dip!

Roasted Spiced Sweet Potatoes and Pears

Can I tell you a secret?  As a warning, you may think I'm strange after I tell you.  People usually don't get it when I tell them.  What is usual is that I get weird stares and people try to convince me otherwise.  Apparently, this secret makes me quite the strange specimen.  Ok, enough build up, let's just get it off my chest.

I'm not a fan of Halloween.

I will pause for gasping, disbelieving stares and that weird laugh that some people do when they don't understand things.  It's cool, I get it a lot.

So, now that that is over, instead of you trying to convince me that I am wrong and that I do in fact like Halloween, let me tell you why I don't.  Once the great years of getting free candy were over,  so was the magic of Halloween.  I'm not the most creative person and having to come up with a new costume ever year is much more stressful then it should be.  Because heaven forbid you repeat a costume once a year!  And then we hit college, and on top of having to think of new costumes every year, now they had to be sexy.  And not just sexy, but if you consider 92% of the female college population, they apparently had to be a little slutty too.  Because, if you couldn't be slutty on Halloween, when could you?  (Um, never?  That's an ok answer, right?)  All in all, it's just too much pressure.

So instead of wondering how low cut my nurse's outfit needs to be next Wednesday, I am taking the less popular route and treating the last week of October as it should be treated: as a preparation of all things fall. The air is crisp, apple cider is every where, squash, sweet potatoes and apples are cheap and plentiful.  This is Thanksgiving season, bread baking season, cinnamon rolls for every Sunday morning breakfast season.  And these roasted sweet potatoes and pears are a good way to start the preparation.  There are only 25 days until the greatest holiday ever...

Roasted Spiced Sweet Potatoes and Pears
From Whole Foods Market

Whole Foods says this will serve 6-8.  As part of a much bigger meal, it probably would.  Ben and I took down a batch between dinner one night and the resulting leftover lunches the next day.  I served them with the spiced honey glazed chicken thighs.  A good weeknight dinner with good leftovers.

2 lbs sweet potatoes, peeled
1/4 c. sherry vinegar
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cloves
2 pears, Bosc (or d'Anjou)

Preheat oven to 400 degrees.  Line a rimmed baking sheet with parchment paper.

Cut sweet potatoes into equal 1 inch sized chunks and put in large bowl.  In smaller bowl, whisk together the vinegar and all spices.  Pour vinegar mixture over potatoes and toss to coat.  Using a slotted spoon or tongs, transfer potatoes to prepared baking sheet, reserving the remaining vinegar mixture to use with the pears.  Move baking sheet to oven and roast potatoes 30 minutes, tossing a few times.

While potatoes are roasting, core pears and cut into 1 inch chunks similar in size to the potatoes.  Toss with remaining vinegar and spice mixture.  Add to sweet potatoes and continue to roast 20-25 minutes until both are fork tender and pears have become golden.