I’m still recapping foods made in April! This is the last recipe I made for the ladies at my church’s annual Women’s Retreat. Unfortunately I wasn’t able to attend since I had a bunch of studying to do, but I was glad to at least participate by providing the food. It sounded like it was an excellent event and everyone seemed to enjoy the food. So if you’re looking for a meal plan for your next gathering, this was a great, healthy, colorful, easy combination. For a snack in the morning I made Paleo Morning Glory Muffins. For lunch there were three salads: Strawberry Spinach Salad, Springtime Quinoa Salad, and Garden Bean Salad. And for dessert I made this Apple Crumble. It’s based off the Pear and Cranberry Crumble I made awhile ago, and is really easy to scale up or down depending on how many you’re feeding. It would also be lovely served in individual ramekins with a scoop of vanilla ice cream on top! Sadly this was too delicious and I forgot to snap a picture of it!
Apple Crumble (vegan)
- 8-10 apples (I used a half Pink Lady, a tart apple; and half Fuji, a sweet apple)
- 1-2 Tbsp granulated sugar
- 1 1/2 tsp cinnamon
- 1/2 lemon, juiced
- 1 cup rolled oats
- 1 cup walnuts
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp maple syrup
Preheat oven to 350°F.
Peel and core the apples and cut into bite-size pieces (about 1/2″) and spread out in a 9×13″ baking dish. Sprinkle with sugar, cinnamon, and lemon juice. Toss gently and set aside.
In a food processor combine all the ingredients for the topping. Pulse several times until well combined.
Spread oat-walnut mixture evenly over the top of the apples.
Bake for 35-45 minutes, until bubbly, golden and delicious.
Remove from oven and allow to sit for about 10 minutes before serving.
This might be my new favorite breakfast! It’s nice and chewy, the toasted nuts are delicious, the apples stay firm, the spices are subtle but warm. This didn’t really hold its shape, but I’m not concerned with looks as long as it tastes good! Next time I’ll probably just make this in a 9×9″ baking dish instead of a pie pan…or maybe double it and make it in a 9×13. Will definitely be making this again! It came together quickly and while it takes a while to cook it just encouraged me to get my workout in early in the day–it’s a win-win!
Apple Pie Baked Oatmeal
Adapted from Nutritious Eats
- 2 apples, peeled and chopped (I used granny smith)
- 2 cups old fashioned rolled oats
- 1 tsp baking powder
- 1/2 cup chopped pecans
- 1 1/4 tsp cinnamon
- 1/8 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- pinch of salt
- 1 3/4 cup milk
- 2 eggs
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 2 tsp vanilla extract
Preheat oven to 375°F. Grease a 9 1/2″ pie dish with cooking spray and set aside.
In a large bowl, mix together apples, oats, baking powder, pecans, spices and salt. In a separate bowl, whisk together milk, eggs, oil, maple syrup and vanilla. Stir wet ingredients into the dry until just combined. Carefully pour batter into prepared pan and bake for 45 minutes. Cover with foil during the last 5 minutes if the top gets brown quickly. Let stand for about 10 minutes before serving.
Family recipes are great. There’s nothing like a long standing recipe passed from generation to generation. This is one of Grandma’s recipes that my mom claims she made for us a lot as kids, but I don’t remember having it before. And truthfully before this the idea of pork and apple was kind of weird to me. I know it’s totally a traditional combo, but it always seemed weird. I prefer my pork in a nice creamy mushroom sauce. This recipe changed all that. It’s crazy easy and SUPER delicious. No dry and boring pork here. The apple melds with the brown sugar and ketchup making a kind of cider-BBQ. Searing the pork and then cooking it in the foil keeps it nice and moist.
Use whatever kind of apples you have on hand. I think I used Sun Crisp for this, but I think any apple would work great.
Foil Pork and Apple Packet
Serves as many as you need just multiply accordingly
- 1 slice pork, about 1/2″ thick (I used boneless)
- salt and pepper, to taste
- 1 Tbsp brown sugar
- 1 Tbsp ketchup
- 1/2 an apple, cored
Heat a large skillet over medium-high heat, coat with cooking spray. Generously season pork with salt and pepper. Sear the pork about 2 minutes, until golden on each side.
Preheat oven to 350°F.
Place each piece of pork on a separate piece of foil large enough to generously wrap the pork. Top the pork with brown sugar and ketchup, then place the apple half cut side down on top (so the brown sugar and ketchup fit in the hole where the core was). Wrap tightly in foil and place in baking dish. Bake for 50-55 minutes.
I made this bread for church on Sunday. I loved it. Can’t wait to make it again. It conveniently makes 2 loaves, so you have one to share or one to freeze if you can’t eat two loaves of bread in timely manner (although this bread might set new standards).
Apple Walnut Bread
Makes two loaves
Adapted from A Farmgirl’s Dabbles
- 4 cups shredded apple (I used 4 large Corland, peeled, cored and shredded)
- 1 1/2 cups sugar
- 1/2 cup canola oil
- 2 large eggs
- 2 tsp vanilla
- 1 ½ cups walnuts, chopped
- 2 cups all-purpose flour
- 1 cup whole wheat flour (could use all-purpose flour if you prefer)
- 1 Tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 Tbsp cinnamon
- ½ tsp nutmeg
Preheat oven to 350°. Grease two 8.5″ x 4.5″ loaf pans with cooking spray. Set aside.
Mix shredded apples and sugar in a large bowl and let sit for 15 minutes until sugar dissolves and there’s lots of liquid. Add oil, eggs, vanilla and walnuts, mix well.
Sift together the dry ingredients and stir into the apple mixture until just combined. Divide batter into the two loaf pans. Bake 40-50 minutes until a toothpick inserted into the center comes out clean. Allow bread to cool in pans for 10 minutes before turning out onto wire racks to cool completely.
While apple picking the other day, we discovered an intriguing new-to-me squash. It looked like a blue-gray pumpkin. Feeling adventurous, we got a small one to try out. And despite the heat, I whipped up this creamy soup for dinner. This is a really easy way to make a soup. Everything gets roasted together on a pan and then dumped into your soup pot with some broth. I used an immersion blender to get it creamy, but you could also easily use a food processor before putting the soup in the pot to heat up. This is also easy to do in parts. If you have a lot of time over the weekend to let something roast, then you can just blend it together and heat it up during the week when you’re ready for your soup! I loved this cooking method. It was so convenient to just toss everything in the oven and be able to do other things while everything’s cooking.
The squash I used is called Queensland Blue. Since this squash is rather pumpkin-like, I wasn’t about to attempt peeling it. I cut it in half, scooped out the seeds, seasoned the inside, then placed cut side down on the pan to roast. When it’s fork tender, just let it cool and scoop out the insides. It’s not as sweet as a butternut squash and has a horribly hard center that made it challenging to get the seeds out. Because it wasn’t a very sweet squash I was a little disappointed with how this soup turned out. I think it needed a little extra sweet, so I’d recommend using butternut squash or adding in a roasted sweet potato or two, or using sweet apples (I used Empire). But despite being a little too tart in my opinion, this soup does have a lot of depth of flavor from the combination of squash and apple, thyme and rosemary. It’s definitely a taste of fall.
Roasted Apple and Winter Squash Soup
Adapted from The Kitchen
- 3 lbs winter squash, peeled, seeded, and cut into 1″ pieces (or cut in half, seeded, and roasted)
- 2 large apples, peeled, cored, and cut into 1″ pieces
- 1 large yellow onion, peeled and quartered
- 3 large garlic cloves, peeled
- 1/4 cup extra-virgin olive oil
- 2 tsp Kosher salt
- 1 tsp rosemary
- 1 tsp thyme
- 1/2 tsp ground allspice
- 4 cups low sodium vegetable broth
Preheat oven to 400°F.
On a large roasting pan, toss squash, apples, onion, and garlic with olive oil, salt, rosemary, thyme, and allspice. Roast for about 40 minutes, turning halfway through.
Puree the roasted vegetables/apples with the vegetable broth (either in batches in a food processor/blender, or in the pot with an immersion blender). Pour pureed soup into a large pot and bring to a simmer until warmed through. Taste and adjust seasoning as needed. Top with grated parmesan cheese if desired.
After Mom and I went apple picking last Monday, we had a ton of apples (more than would fit in the fridge). So I decided to try my hand at applesauce. I don’t usually eat applesauce, but I have fond memories of the kind Mom used to make. The internet was down yesterday, so I had to get old school and search through some cookbooks to find some guidelines on how to make applesauce. The hardest part is peeling and coring the apples. After that it’s easy as apple pie.
Makes about 5 cups
Adapted from The Joy of Cooking
- 3 lbs apples, peeled, cored, and chopped (about 10 cups chopped)
- 2 tsp ground cinnamon
- 1 1/2 cups water (or apple juice or apple cider)
- 1 Tbsp butter (optional)
- 1/4 cup sugar
- 1 tsp vanilla
- 1/4 tsp ginger
- 1/8 tsp freshly grated nutmeg
In a large pot combine chopped apples, cinnamon, water and butter. Cover and bring to a simmer over low heat. Stir frequently until apples are soft but not mushy, about 20 minutes. Add the remaining ingredients and mix well. Use your spoon or a potato masher to crush the apples to your desired consistency. Remove from heat and allow to cool. Serve warm or cold.