Apple Pickin'

As I've already mentioned, I'm more likely to eat fruit if it's sliced or chopped. It's easier on the chompers, the doofers. Unlike someone else who contributes to this blog, I happen to love cooked fruit. Pie, cobbler, crisp, you name it, I'll eat it.

I once used to live in the land of apples. Ok, maybe it was actually the 2nd or 3rd tier of apple-land in the U.S., but Wisconsin had varieties that I'd never heard of growing up in Florida: Empire, Northern Spy, Haralson, and my very favorite of all-time: Cortland. I picked my first apple on a date at Eplegarden, near Madison (Babs is also a fan of this place). 10 pounds of apples later (it's rather addictive), I had a fridge full of tasty fruit. The next question is "What the *#@$& do I do with all these *&@#^ apples?!".



Here's a quick and easy way to use up your apple stash: Baked Apples from Cooking Light (CL) Magazine.

It's so easy and tasty that I wonder why more people don't prepare apples this way, so try it. 5 minutes of prep, 20 minutes in the microwave - one bowl. The house smells amazing as it's cooking, and people from different rooms and floors will show up quickly, with sparkling eyes, looking for the source of the aroma. It happened to me.

Plus, this dish is an excellent source of fiber and vitamins. I usually dish up single servings (I'm talking LARGE single servings) and take into work as snacks. Or for breakfast, or for dessert. Consider using it atop cereal, oatmeal or yogurt, or adding whipped cream. The recipe calls for walnuts, but I love using pecans or whatever leftover nuts I have in the freezer. I haven't tried toasting the nuts before adding them, but that might be yummy. Also, I use whatever apples look good, not just Galas - and it's better to use a variety.

I still dream of picking apples in Wisconsin. It's nearly impossible to find a cortland in Colorado (unless I'm not looking hard enough). Sigh...

Hippie Food

I'm persistently on the hunt for quick, healthy snacks. For those who don't know me, I eat fairly constantly throughout the day. I have low blood sugar, which is always sneaking up, making me very very cranky. I didn't realize this until I was way into adulthood, which is too bad since I could have avoided many unpleasant situations. Therefore eating every couple of hours helps my head not to spin and quiets my inner bitch... for most things anyway. =)

A granola bar is a yummy and healthy way to elevate my blood sugar dips. There are endless recipes and variations, including: the marshmellow rice crispy type, the smooth peanut butter type, and my all-time favorite, the oatmeal dried fruit type. I don't need to spike my blood sugar, so less sugar is better.

Making your own granola, whether in cereal or bar form, is fun, makes the house smell incredible, cheap (usually), and very easy. Alton Brown makes a fine oat granola bar, but there are many ways to alter it. Here are the basics. Toast a combination of some or all of the following ingredients on a sheet pan in a 350' oven for 10-15 min, stirring often so it doesn't burn (do *NOT* let this stuff burn, so watch it carefully. Burn=Bitter=Bad):

• 2-3 cups of oats (old fashioned works well)
• wheat germ
• seeds: sunflower, flax (very good for you, lots of omega-3's)
• nuts: almond, pecan, walnut, whatever
• dried coconut

On the stove, melt a combination of the following:

• Sweetener/Sticky Stuff: Honey, maple syrup, brown sugar
• oil or butter
• flavoring such as: vanilla extract, orange oil, etc

Once toasted, mix with melted gooey-ness, and add:

• dried fruit
• more of whatever seems like a good idea

Mix and press into a large pan using parchment paper (or butter the pan to prevent sticking), and press down hard to meld together. Bake at 300' for 25 min or so - until golden brown. Cool for a couple of hours and cut into bars. Easy!

Pam came over today and we made this together in about 20 min (not including bake time. obviously.).