Fresh Apple Pie

There's nothing like a classic Apple Pie, especially when paired with a flaky pie crust made with lard!

Source:  Betty Crocker's Cookbook. 1983 edition

8-inch

Pastry for 8" two-crust pie

1/2 c. sugar

3 T. flour

1/4 t. ground nutmeg

1/4 t. ground cinnamon

dash of salt

5 c. thinly sliced pared tart apples (about 5 medium)

1 T. butter

9-inch

Pastry for 9" two-crust pie

3/4 c. sugar

1/4 c. flour

1/2 t. ground nutmeg

1/2 t. ground cinnamon

dash of salt

6 c. thinly sliced pared tart apples (about 6 medium)

2 T. butter

Preheat oven to 425 degrees.  Prepare pastry.  Mix sugar, flour, nutmeg, cinnamon and salt.  Stir in apples.  Turn into pastry-lined pie plate; dot with butter.  Cover with top crust that has slits cut in it; seal and flute.  Cover edge with 3" strip of aluminum foil; remove foil during last 15 minutes of baking.  Bake until crust is brown and juice begins to bubble through slits in crust, 40-50 minutes.

Libby's Famous Pumpkin Pie

There's nothing like this classic pumpkin pie recipe from the back of the Libby's pumpkin can.  And, when you substitute organic grass-fed cream for the evaporated milk, and use lard in your pie crust, this is about as good as it gets!!

Source:  Libby's Pumpkin can

1 9" unbaked deep dish pie crust

3/4 c. white sugar

1 t. ground cinnamon

1/2 t. salt

1/2 t. ground ginger

1/4 t. ground cloves

2 eggs

1 15 oz. can pumpkin

1 12 oz. can evaporated milk

Preheat oven to 425 degrees.

Combine sugar, salt, cinnamon, ginger and cloves in a small bowl.  Beat eggs lightly in large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.  Pour into pie shell.

Bake for 15 min.  Reduce temperature to 350 degrees; bake for 40-50 min., or until knife inserted near center comes out clean.  Cool on wire rack for 2 hours.  Serve immediately or refrigerate.  (Do not freeze as this will cause the crust to separate from the filling.

Pasta Fagioli

"Pasta Fagioli" simply means pasta and beans.  My garden is getting ready to say "farewell" for the season, but there was still plenty of celery and kale out there, waiting to be added to this yummy soup - perfect for a cool, fall evening.

Source:  adapted from recipe on the (AICR) American Institute for Cancer Research website

1 T. olive oil

1 medium yellow onion, chopped

4 cloves garlic, minced

3 medium stalks celery, chopped into 1/2" pieces

1 1/2 t. dried Italian seasoning

1/4 t. crushed red pepper flakes

1 1/2 t. sea salt

1 (15 oz.) can chicken broth

1 (8 oz.) can tomato sauce

1 (8 oz.) can tomatoes, chopped

1 c. uncooked whole-wheat rotini pasta

2 c. fresh spinach, Swiss chard or kale, chopped*

1 (15 oz.) can cannellini beans

1/4 c. chopped fresh parsley (or 2 t. dried)

2 T. freshly grated Parmesan cheese

Heat oil in large saucepan. Cook onion, garlic, celery, Italian seasoning, red pepper and salt until onions are tender. Stir in broth, tomato sauce and tomatoes. Reduce heat to low and simmer approximately 20 minutes.

Add pasta and cook until tender according to package directions. Add spinach, beans and parsley. Stir gently for a few minutes until spinach wilts and mixture is heated through. Serve with grated cheese on top.

Makes 6 servings.

*Note - if using kale, you may want to cook it a bit longer.

Brussels Sprouts with Bacon and Apple

Here's another Brussels sprouts recipe for all you Brussels sprouts fans out there!  And for those of you who aren't converts yet (including me!), this is a nice way to start learning to appreciate this cute little vegetable.  The bacon and apple give your tongue some other flavors to think about instead of having to focus on the strong flavor of the sprouts. 

I'd love to try this out on my nephew to see if it will pass his taste bud test!

Source:  marthastewart. com

3 slices bacon, cut into 1/2" pieces

4 pts. Brussels sprouts, ends trimmed and halved (less if you're not a fan!)

Coarse sea salt and ground pepper

1 apple, cored and cut into 1/4" slices, each slice halved crosswise

2 t. red-wine vinegar

Preheat oven to 425 degrees.  Arrange bacon pieces in a single layer on a large rimmed baking sheet.  Bake until browned, about 10 minutes. 

Add Brussels sprouts in a single layer, sprinkle with salt and pepper.  Roast until they begin to brown, about 15 minutes.

Remove from oven; toss in apple.  Return to oven; roast until Brussels Sprouts are browned and tender and apple has softened, 10-15 minutes.

Toss vegetables with vinegar, and serve immediately.

Serves 8

Roasted-Vegetable Salad with Poached Eggs

Source:  Everyday Food Magazine

3/4 lb. fingerling potatoes, halved lengthwise

1 medium yellow onion, diced medium

2 carrots, cut into 1/2-inch rounds

1 large beet, scrubbed, peeled, and cut into 1/2" wedges

1 large sprig rosemary

3 T. olive oil, divided

sea salt and pepper

4 large eggs

1 head red leaf lettuce, trimmed and leaves torn into bite-size pieces

1 T. lemon juice plus wedges for serving

Preheat oven to 425 degrees.  On a rimmed baking sheet, toss potatoes, onion, carrots, beets, and rosemary with 2 T. oil; season with salt and pepper.  Roast vegetables until golden and tender, about 30 min.

Meanwhile, in a straight-sided skillet, heat 2" water over medium until a few bubbles rise to the top.  Crack eggs, one at a time, into a small bowl and gently pour into skillet.  Cook, undisturbed, until whites are just set and yolks are still runny, 3-4 min.  With a slotted spoon, transfer eggs to a paper-towel-lined plate.

Transfer roasted vegetables to a large bowl and toss with lettuce, lemon juice and remaining 1 T. oil; season with salt and pepper.  Divide among four plates; top with poached eggs, and serve with lemon wedges.