14 November 2007
Imagine being the sort of person who runs out of applesauce and can't do anything about it. I've been really into warm applesauce with my breakfast lately, but those glass jars seem to run out so quickly. Since I've been fairly busy lately, I haven't had a chance to run to the supermarket in a couple of days, but luckily I DO have apples on hand. And frozen peaches.
Twenty minutes later, apple-peach sauce. I made just a small batch -- two me-sized servings -- by combining 125g of peeled, chopped apple (I had Granny Smiths on hand), 70g frozen peach slices, and half cup of water. I covered it and let it simmer on low for ten minutes, then added another half cup of water and let it cook for another ten minutes. I stirred in some cinnamon at the end and bashed it up good with a wooden spoon until it was the consistency I wanted. No sugar added -- the fruit and cinnamon have plenty of flavour on their own! Easy peasy, almond breezy, as they (I) say.
Other things: Peek into my fridge. And also my fridge door. There's a lot of unlabeled stuff in there as well (can you tell I was playing with the MacBook?) and a LOT of stuff that needs throwing out in the fridge door. Salad dressings do not last forever, but they'll sure hang around for a long time if you don't do something about it. Anyway, just a bit of snooping for you to do there.
I've also got myself all worked up about next year's garden, and there's nothing I can do about it. I should have known better, really. First, I started reading Animal, Vegetable, Miracle again (I started it a while ago, and then it got sidelined by other reads), and then I found this flickr set. When I saw the set listed, I knew -- knew -- I shouldn't open it, for sanity's sake, but it was too tempting. Now I've got a hastily scribbled garden plan for next spring, while the wind howls outside and it threatens to snow.
All that's still standing from this year's garden are the broccoli plants. There's about a serving's worth of tiny florets that I should pick soon (assuming I can brace myself against the wind), and those leaves are looking mighty fine. Anybody have a good broccoli leaf recipe? Sauteed garlicky broccoli leaf. . . casserole?
I sauté broccoli leaves with garlic and onions in some extra virgin olive oil, and then toss with angelhair pasta or similar. :)
(I cut off the leaf stems, because they are tough and take longer to cook than the leaf.)
And here is a recipe I haven't tried, but which I bookmarked awhile ago with good intentions. It sounds good. :)
http://www.ferryplazafarmersmarket.com/seasonality/recipes/entrees/entree_fw17.php
posted by suzanne b. at November 14, 2007 09:41 PM
Oh gosh, now you have got me thinking about next year's garden plans too! :)
posted by Alice Peapods at November 14, 2007 10:48 PM
...Is that a clearly visible jar of applesauce in your fridge? Despite your assertions of saucelessness? Now I'll never believe anything you say ever again.
posted by Erin at November 14, 2007 11:46 PM
Erin -- Yes, BUT. I took that photo on the 12th. The applesauce is long gone. So are the sweet potatoes, chard, soy yogurt, tomato, mushroom, etc, etc.
posted by Anna at November 14, 2007 11:53 PM
What a tasty blog you have. Need to come back again to look at your inspiring food pictures :-)
posted by Anne Marie at November 15, 2007 05:54 PM
I would use my 15 minute dinner recipe and sub broccoli leaves for broccoli stalks:
Feeds 2 hungry people. Put pasta water on to boil (use fusilli or other shape that will hold vegi bits). Chunk two entire stalks of broccoli before throwing them into the Cuisinart w/two cloves garlic (or chop finely by hand). Put pasta into boiling water, then start sauteeing broccoli & garlic in EVOO, set aside. Drain pasta, toss it in large bowl with 1/4 cup EVOO, add sauteed vegi mix, then adjust taste with salt, pepper, and Parmaesan cheese, and serve.
Do you make your own apple sauce? We throw out apples when they lose their crunch, and I'm wondering if they would be OK for sauce.
posted by rachel at November 15, 2007 07:59 PM