My favorite salad right now

This dish is so quick and easy, I've made it two nights in a row this week and have no plans of stopping.  I think anyone knows how unbelievably healthy spinach is for you. Basically this vegetable can do no wrong. It's tasty raw, great cooked, and is one of the most common vegetables available at the market. Do note that it's one of the Dirty Dozen so buy organic spinach if possible. There are several different types, most common is baby spinach, especially for salads. Curly leaf spinach is popular to cook with, but not great in salads. As far as vitamins go, spinach has it all: Vitamin K, C, A, B12 and B6. Its got calcium, potassium, magenese, and folate. You can click on the link above to get more info, but spinach is always a good choice nutritionally speaking.

This dish was one I discovered on my birthday at an AWESOME tapas restaurant in town, called Curate. It has a lot of traditional spanish dishes, and we did our best to try them all. I will likely be blogging several spanish recipes soon because I can't stop thinking about that delicious meal.
What appealed to me about this salad was how quick you can prepare it, and how the sweetness of the fruit helps balance the overpowering flavor of cooked spinach. As I've stated I have a hard time eating cooked leafy greens, such as kale, spinach and collards, but this dish slid down my gullet like butter. This is a great way to use a ton of spinach, especially if it's close to going bad. So make this as soon as you can, it may become your new favorite salad too!

Spinach, Catalan-Style

Not the best picture, but trust me this Salad is AMAZING. 

In the picture above I slightly overcooked the spinach, so be VERY careful when cooking your spinach. It really only takes 1-2 minutes to wilt, and do not stop stirring once the spinach it added. Be sure ALL your ingredients are prepped and ready because once you start the dish it only takes about 5 minutes to cook. The key to getting this salad right is timing, so move quickly. Seconds make a different in this salad. 
The Goods: Serves 3-4 as a side dish
2 tablespoons extra virgin olive oil
1 golden delicious apple, peeled, cored and cut into 1/4 inch cubes
1/4 cup pine nuts
1/4 cup golden raisins
2 large garlic cloves, minced
1/2 teaspoon salt, more to taste
10 ounces baby spinach

The Deal: 
1. Heat oil in a large pot over medium high heat. Add garlic and saute. Once oil is very hot, add apples and cook until lightly browned, 1-2 minutes. Add pine nuts and cook until browned, 20-30 seconds. Stir constantly during this process to prevent burning. Add the raisins and salt and combine ingredients throughly. Immediately add the spinach, mix and saute quickly until it starts to wilt, 1-2 minutes tops. The spinach will continue to wilt off heat, so take it off heat JUST as it begins to wilt. Taste and add salt if needed. Serve immediately.

Criss Cross Apple Sauce

Yeah, I got sauce.

As I've mentioned, I'm on an apple binge. Who knows when the insanity will stop? I'm not sure yet, but I'll let you know. For now Applefest 11 continues in my kitchen, with no end in sight. The reason for making apple sauce was one of necessity. I had a whole crap ton (that's the scientific measurement) of apples that needed to get gone. I was in a lazy (read grumpy) mood so did not want to do anything to complicated or time consuming. I stumbled across this apple sauce recipe which looked simple and delicious; Sweet, the two things I was looking for.

Apples and Apples and Apples and Apples.

Now there are several different ways to make apple sauce, this is just one that looked appealing to me. I will as always try other recipes, given this one only lasts a few days in the fridge and I would prefer to find a recipe that lasts a few weeks. Other than that I loved the simple apple flavors and the chunky consistency. This is also an easy way to make a healthy dessert. You can also use apple sauce in recipes, I recently made a carrot cake (recipe coming soon) that uses apple sauce which was delicious. Anyway apples are freaking everywhere right now, so go get you some apples and sauce it up. 

Classic Apple Sauce

Adapted from Simply Recipes

Be sure to use good cooking apples such as Jona Gold, Mcintosh, Granny Smith, Fuji or Golden Delicious. The sugar measurements are just suggestions, use more or less depending on your preference. 

The Goods: 

3 to 4 pounds apples, peeled, cored and quartered

3 strips lemon peel-use a vegetable peeler to make strips

2 tablespoons freshly squeezed lemon juice

3 inches of cinnamon stick

1/4 cup brown sugar 

up to a 1/4 cup white sugar

1 cup of water

1/2 teaspoon salt

Serve with yogurt, ice cream, or a small drizzle of half and half. 

The Deal: 

1. Place all ingredients in a large pot. Cover and bring to a boil. Lower heat and simmer for 20-30 minutes or until apples are very soft. 

Throw everything in a pot

Simmer the crap out of it. 

2. Remove from heat and discard lemon peels and cinnamon stick.  Mash with a potato masher. Serve warm or refrigerated. This will only keep in the refrigerator in an air tight container for a few days.

You can also freeze it for up to one year, just defrost before using.

Ginger Apple Cake

I love the red and green peels peaking through

I seem to be on an apple binge. I suppose in trying to cook seasonally I may go a little overboard sometimes. I will also admit, I'm a fruit-aholic. It's rare for me to find a fruit I don't like, and by like I mean eat in ridiculous portions. During strawberry season I believe I ate enough strawberries to be part one. So as fall approaches with its squash and root vegetables the fruit selection is fairly slim. Sure there are pears, but there aren't a ton of those around these parts. Then of course there are the incredibly non local bananas, mangos and my personal favorite pomegranates. Apples are the local fruit at the market, so I'm doing my best try as many different recipes as I can. Trying to figure out which type I like best  Jona Gold, Pink Lady, Stayman, Winesap, is a task I am happy to take on.

I love how earthy it looks. Or is that just me? 

When I saw this recipe on 101 Cookbooks, I knew I had to try it. A cake that has only half a cup of sugar, 1/4 cup of butter, whole wheat flour and no frosting? Might I even dare say a healthy cake? I do! I dare! This is about as healthy a cake you can make while still using standard ingredients. This cake really knocked my pants down (Not that hard to do given I'm such a food newbie. Or if you are healthy boyfriend....) It was moist and had a lovely apple fall flavor. The bits of apple chunks were a treat in my mouth, a juicy surprise surrounded by moist cake and subtle ginger flavor. If you are not a fan of ginger, you can just omit it, as it was not in the original recipe. Though you may want to ask yourself why you don't like ginger, what is WRONG with you?! Along with apples, I'm also on a ginger binge tossing it in any recipe I can. I think the ginger and apple pair beautifully together, but the cake will still be delicious without it. This adorable cake would be a great one to bring to a fall party, and I know kids love it too. The cinnamon and apple chunks make it sweet enough that it doesn't taste "healthy". The kids don't need to know it only has half a cup of sugar.
The recipe calls for only red apples, but I did not have enough red ones so I used one green apple. I liked the multi-colored touch, but use all the same type of apple if possible.

Ginger Apple Cake

Adapted from 101 Cookbooks

If you don't have whole wheat pastry flour, feel free to substitute all purpose flour. Make sure to leave the peels on the apples, it won't be nearly as pretty without that touch of color.
The Goods: Makes one cake
2 cups sweet crisp red apples, cut into 1/4 inch cubes (peels on)
2 1/2 cups whole wheat pastry flour
1 tablespoon baking powder
2 teaspoons cinnamon
2 teaspoons fresh ginger, grated
Dash Nutmeg (optional)
1/2 cup dark brown sugar, lump free
1/2 teaspoon fine grain salt
2 eggs
1 cup buttermilk
1/2 cup walnuts, lightly toasted* and roughly chopped (optional)
1/4 cup butter, melted and cooled a bit
3 tablespoons large grain sugar
1 lemon, juiced

The Deal:
1. Preheat oven to 400 F degrees, racks in the middle. Butter and flour one 9-inch square baking dish or tart pan. Place chopped apples in a bowl of water and lemon juice, set aside. Combine flour, baking powder, cinnamon, nutmeg, brown sugar, and salt in a large bowl. In a smaller bowl whisk together the eggs and buttermilk. Then whisk in butter and ginger. Pour the buttermilk mixture over the flour mixture and stir until barely combined-careful not to over mix. Drain the apples, then fold apples and half of the walnuts into the cake batter.

Making your batter

Folding in your drained apples and nuts

2. Spoon batter into the prepared pan, pushing it out toward the edges. Sprinkle with most of the large sugar and the remaining nuts. Bake for about 20-25 minutes or until the cake is just set and a touch golden on top. Serve warm or at room temperature.

Ready for the oven

*To toast walnuts, place in a skillet on medium heat. Heat until VERY lightly browned, about 5-10 minutes. They should smell toasted. Watch carefully, it's very easy to burn your nuts. (Insert nut joke of your choice here)

Deep Dish Apple Pie

APPLE PIE A LA ME!

Is this healthier than a box of oreos, YES MA'AM! But can you count this as heathy because it has fruit, I dont think so. In conjunction with eating healthier, I do allow myself one homemade dessert a week for several reasons. One if I try to stop eating sweets all together, I will crack like an egg and eat an entire bag of dark chocolate m&ms in one sitting. Two in learning about food there is a whole new world where cookies, cakes, and desserts are concerned, and they are fun to try as well, if just less often.

All that goes to say is everyone if different, if you have people to share a dessert with, they are great to make. Try not to make a pan full of brownies if its just you, because we all know what will happen. Empty pan, overly full person watching Buffy repeats and trying not to be sick from sugar overload. Its not just me right?

I had been craving apple pie for a while, and since my man was back in town I figured it would be a wonderful Saturday night treat.

Making apple pie from scratch is fairly easy, the crust is what is always a pain. I was a bad little new chef and used an organic pre-packaged crust because it was on sale, and I was lazy. Making your crust makes a big difference, and I was disappointed with the taste of my pre-made crust. Next time I will definitely take the extra time to make it myself. My crust also started to brown way before the pie was ready, so if that happens, just put aluminum foil over the top of the pie to prevent burning.

Based on the cooking goddess herself, Barefoot Contessa Family Style.

Deep Dish Apple Pie

Ingredients, makes one 10 inch pie. Serves 5-8.

4 pounds granny smith apples, peeled, cored, and quartered

Zest of 1 lemon

Zest of 1 medium orange

2 tablespoons freshly squeezed lemon juice

1 tablespoon freshly squeezed orange juice

1/2 cup sugar, plus a few pinches for the top

1/4 cup all purpose flour

1 teaspoon kosher salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon allspice

2 ready made pie crusts, or homemade

1 egg beaten with 1 tablespoon of water, aka your egg wash

Pint of Vanilla Ice Cream, optional

Preheat the oven too 400 degrees. 

1. Cut each apple quarter in thirds crosswise and combine in bowl with zests, juices, sugar, flour, salt, cinnamon, nutmeg, and allspice. 

2. Place first pie crust on pie plate. If the crust isn't big enough, ball its up and roll it out on a floured surface. Do not try to stretch the crust to fit. 

3. On top of first pie crust add the apple mixture. Brush the edge of the bottom crust with the egg wash so the top will adhere. Top with the second crust and trim the edges so there is only an inch over hang. Seal your top and bottom crust using a fork or your fingers. 

4. Brush the entire crust with egg wash and sprinkle with a few pinches of sugar. Cut four or five slits, or make a fun design like I did!

5. Place the pie on a sheet pan, and bake for 1 to 1 1/4 hours, or until crust is browned and the juices begin to bubble. 

6. Serve warm, add a few scoops of ice cream if desired. (Hint, DESIRE IT, its SO GOOD!)

*NOTE: My crust browned way before my pie was ready, so be sure to check the time and that the juices are bubbling.