Tag: seasonal eating (Page 5 of 6)

The Beginning of Apple Season and Simple Apple Crisp

September 8, 2014 / Dragonfly Home Recipes / 2 Comments

The iconic, sweet scent of apples is in the air now. The cider mill in the town where I grew up is open, offering bright-tasting cider and cinnamon doughnuts. I bought our first few apples of the season at the farmers market last week. They taste so fresh and delicious! I had forgotten how good an in-season apple tastes. There really is no comparison. We have been munching on them raw the past few days, just enjoying the crispness and fullness of the flavor. Because I have been craving the smell of apples and cinnamon baking in the oven, I recently made my family’s favorite apple crisp recipe, which I have posted below. It is so much easier than making apple pie, but smells and tastes very similar. I absolutely love to make apple pie when I have the time, but when time is tight, this apple crisp recipe is great. Plus it is light on the butter and sugar, and allows the taste of the apples to shine through. The health benefits of apples are well known–apples are a great source of vitamin C, fiber, and antioxidants. Apple crisp makes a healthy snack or dessert. My family is known to finish a whole batch of this apple crisp in one evening! I hope to post more apple recipes as summer stretches into fall, because apples really are a legendary staple in this area, and so much of our eating revolves around apples this time of year. For me, apples are truly comfort food.

Recipe for Simple Apple Crisp

September 8, 2014 / Dragonfly Home Recipes / 0 Comments

Simple Apple Crisp

Servings: six
Time: 15 minutes preparation, 40 minutes baking
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Ingredients:

2 pounds of apples (about 6 medium apples)
1/2 cup water
1/3 cup graham cracker crumbs
1/3 cup quick oats
2 Tablespoons brown sugar
1 teaspoon cinnamon
1 Tablespoon butter

Directions:

Preheat your oven to 350 degrees. In a small bowl, mix the graham cracker crumbs, oats, and brown sugar. Wash and peel the apples. Then quarter them and cut out the core and the seeds. Slice the apple quarters. Spread the sliced apples in a 12-by-8 inch baking dish. Add 1/2 cup of water to the baking dish. Sprinkle the cinnamon over the sliced apples. Then sprinkle the graham cracker/oat/brown sugar mixture evenly over the apples. Dot evenly with small pieces of the tablespoon of butter. Bake for about 40 minutes, or until the apples are tender and the topping is lightly browned. Enjoy!

Green Bean and Tempeh Potato Salad

August 21, 2014 / Dragonfly Home Recipes / 0 Comments

Potato salads are a staple in our house during the summer months. Not only are potatoes comforting, they are also economical and full of fiber, lots of vitamin B6, and other vitamins and minerals. I especially like the potatoes that we grow ourselves or buy from a farmers market. Although potatoes can be stored for a relatively long time, the ones recently harvested seem to taste the best. I have been on a quest for good potato salad recipes this summer. The recipe posted below is delicious and has the added benefit of being balanced with lots of protein from the tempeh. It is based on a recipe I found in Vegetarian Times a few years ago, but I have modified it to fit my own and my family’s tastes. Tempeh is a food I am trying to incorporate in more of our meals. It is made from fermented soybeans and is a minimally processed form of soy, which makes it healthier than the more processed forms. It is high in protein and fiber. The fact that it is fermented makes it easier to digest. It is a good idea to seek out organic tempeh in order to avoid the genetically modified soy that is common here in the United States. The green beans in the salad add color and more vitamins and minerals. With the combination of oil and vinegar, mustard and maple syrup, the dressing has a very tangy, sweet and sour taste. This potato salad can be eaten warm, room temperature, or cold, and is a great dish to take to a picnic.