Pecorino Crusted Apple Turnovers

Dear Creativity,

Please come back. I miss you.

I think I lost you somewhere between getting home every night at 7 PM, just wanting to shove the nearest food item (usually candy corn) in my mouth when I walk in the door and being broke as a joke after not getting paid for a month and a half.

But I think I'm ready to be friends again. I think this time I will pay more attention to you. I promise you actually.

Love,

Meghan

In the meantime, these apple turnovers rule. Got lots of time and lots of butter? Make your own puff pastry. I did! I made it while unemployed a few weeks ago and froze half. It keeps for 2 weeks in the freezer. Or just buy it at the super market. It will still be good. And easier!


PS The new Geico Maxwell radio ad makes me infinitely happy (will there be.. snacks?!). Anyone else? Oh and check out these freakin meese! Cuuuute.

Parmesean Crusted Apple Turnovers
8 turnovers
Adapted from Joy of Cooking

1 lb puff pastry
1 lb apples (usually 2 large, 3 small)
1/4 c sugar
1 tsp AP flour
1/2 tsp cinnamon
1/4 tsp lemon juice
1/8 tsp salt
1 large egg, lightly beaten
1/2 c Pecorino Romano cheese, finely grated

Roll the pastry dough into two 11-inch squares, about 1/8 inch thick. Place each square on a baking sheet covered in parchment (or a Silpat) and place in the refrigerator to chill while the filling is prepared.

Preheat the oven to 425 degrees. Peel, core and cut the apples to a 1/4 inch dice (do this while the pastry dough chills, not ahead of time). Toss together in a medium bowl the apples, sugar, flour, cinnamon, lemon juice and salt. Set aside.

Remove the pastry from the refrigerator and trim 1/2 inch from all sides of each square. This will leave you with two 10-inch squares and even edges. Cut each square into four equal 5-inch squares. Turn each piece over.

Spoon some of the apple mixture, dividing it equally, into the center of each square. (I typically have some apples left because they won't all fit. I just eat these. NBD) Brush two adjacent sides of each square with some egg wash (you know, to seal the turnovers) and fold so that the sides with no egg wash meet the egg-washed sides. Use a fork to seal by making impressions around the edges.

Brush the top of each turnover with egg wash and cut 3 slits in the top of each. Arrange on baking sheets at least 1 inch apart and top each with 1/8 of the cheese.

Bake the turnovers 15 minutes at 425 degrees, until they begin to brown. Reduce the temperature of the oven to 350 degrees and bake another 20 minutes.

Try to serve warm or at least in the same day. Fresh pastry is always best. If you can't eat them all in one day, you can breathe some life back into them with a toaster oven (think toaster strudel).

Oh.. and you don't work in a bakery. So don't worry
some are rectangles, octagons or shaped like ghosts.

Grilled Pork Chops with Sauteed Spinach and Caramelized Onion Applesauce

Great news!

That... and.. I woke up this morning... and I can breathe! With the help of some Sudafed of course, but all that you need to know is that my nose  functioning and life is good!


Today I feel like this:



And last time I posted, I totally felt like this:





I've been on a steady regime of Sudafed, soup (Adam totally rules and got me two orders of spicy shrimp and turnip noodle soup from David's in Chinatown which cleared my sinuses for a bit), cough drops, Theraflu and tea. And Honey Bunches of Oats. But I think the trick is definitely the Vitamin C pills that I've been taking 4/day (2 in the AM and 2 in the PM). That totally works. (Superstition?)

 It's amazing how much we take breathing for granted. 

Anyway, eating this pork chop tonight and being able to taste it was pretty awesome. So enough about me being sick. Let's get excited about grilled pork chops with caramelized onion apple sauce.

The thing about making applesauce is that you can make a lot. You don't have to spend a ton of time on this. You've just got to core the apples (Yea, you heard me. Don't peel them.). And cut them up. Boil them with some water and spices for a long time. And you're good to go. The boiling takes a while though. Caramelized onions can take some time too. So to make this a SUPER quick and delicious meal, I suggest making a batch of the applesauce on a weekend. You can divide it up and freeze the extra (individually depending on the number of chops you will serve it on) for later use (oh, how domestic of you!). Then, of course, it's just defrost and place on top of a grilled chop with some spinach!


So I'm going to give you this recipe as 2 different recipes. And the applesauce is going to make a lot. But you'll thank me later. And once again after that.


Soundtrack:


Caramelized Onion Applesauce
(double to make extra - freezes well divided into small ziplocs and defrosts easily for quick meals)


4 apples, cored and quartered
3/4 c water
1/4 c sugar
1/2 tsp cinnamon
3/4 c caramelized onions (if you've got leftovers from your batch try this awesome hummus)


Combine apples, water, sugar and cinnamon in a quart saucepan over medium heat. Cover and cook for 20 minutes. Add onions and puree using an immersion blender (or wait until sauce cools and pulse in a blender or food processor).


Grilled Pork Chops with Sauteed Spinach and Caramelized Onion Applesauce
Serves 4


4 boneless pork chops
1 clove garlic
15 oz bag baby spinach
splash of chicken broth
1 tbsp grated Pecorino Romano cheese
1 c. caramelized onion applesauce (see above)
Salt & pepper, EVOO


Salt and pepper both sides of each pork chop. Place a grill pan over medium heat and heat until hot. Spray pan with cooking spray and place chops in pan. These will cook 7-10 minutes on each side until done.


Meanwhile (after the pork cooks for 15 minutes or so), in a large frying pan, heat a small drizzle of EVOO over medium heat. Add garlic and toast for 1-2 minutes or until aromatic. Add spinach, a splash of chicken broth and the Pecorin Romano. Cook spinach for 1-2 minutes or until it begins to wilt. Remove from heat and continue to toss until spinach is fully cooked.


Serve each pork chop topped with 1/4 of the spinach and 1/4 c of caramelized onion applesauce.

 

Balsamic BBQ Chicken Baked with Apples and Carrots

Let's just start this with a picture:

You know what screams Fall? Putting things in the oven, with APPLES!

Could I be any more Autumn right now? Probably not. Actually maybe I could up my leaf crunching ante. Note to self: crunch more leaves.

Speaking of leaves, you know what thing that I really miss I miss about Autumn now that I'm living in a city? Those silly orange pumpkin garbage bags that everyone in the 'burbs rakes their leaves into. You know what I'm talking about. Who's idea was that? Who was this leaf-raking aficionado who sought a way to turn the unsightly fruits of his or her labor into a Halloween decoration? Pure genius. Well, probably the least environmentally friendly practice ever, but totally a nice thought otherwise.

If you follow my blog, at this point you already know I am obsessed with this bbq sauce. AND if you follow my blog I love you so much and you are AWESOME! If you don't follow my blog, well that sucks, you should. (Juuuuust kidding!)

This dish is basically the byproduct of my attempt to make everything in my life a little more Autumn. I border on obsessed, but hey, it makes me happy. Topping the chicken with apples really works with the balsamic tang and baking the dish creates an interesting and flavorful sauce in which to cook some carrots. It smells amazing in the oven and looks just as good. Oh yea, the taste ain't half bad either! Actually, it's pretty f'ing amazing as well.

Soundtrack: Washed Out (Myspace link)

Balsamic BBQ Chicken Baked with Apples and Carrots
Serves 4-5
Inspired by Giada DeLaurentiis, Chicken with Balsamic BBQ Sauce


1 1/2 c balsamic vinegar

• 1 1/4 c ketchup
• 1/2 c plus 1 tbsp brown sugar
• 1 garlic clove, minced
• 1 1/2 tbsp Worcestershire sauce
• 1 1/2 tbsp Dijon mustard
• salt & pepper
• 3 chicken breasts, bone-in
• 2 chicken thighs, bone-in
• 3-4 carrots, peeled and cut into disks (I believe the term is "Rondelle")
• ~1/4 chicken broth
• 1 large apple (or 2 small, enough to cover the tops of the chicken in baking dish, should be a variety that is best to cook with)

First, prepare the bbq sauce by whisking together balsamic vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, Dijon mustard, 1 tsp salt, and 1 tsp of pepper in a medium saucepan. Over medium heat, simmer the sauce for about 20 minutes. You will see a huge reduction in the amount of liquid and sauce will begin to thicken. After sauce cooks down, reserve about 1/4 of the sauce and set aside to serve with chicken later.

While sauce cooks down, preheat the oven to 375 degrees.

In an 13x9 baking dish, place chicken breasts and thighs skin up. Season with salt & pepper. Add carrots, interspersing between pieces of chicken. Pour enough chicken broth into the dish so that all of the bottom surface is covered. Place in the oven and cook for 25 minutes.

Remove chicken from the oven and cover chicken with about 3/4's of the bbq sauce still in the saucepan (I realize this is confusing, so to be clear, we are not including the 1/4 we already set aside, ignore that). Stir carrots down into the sauce. Core and slice the apple into rings, then top the chicken with the apple rings. Using a basting brush, cover the apple rings in the remain bbq sauce in the sauce pan (still ignoring the portion set aside for serving). Place the dish back in the oven for another 15-20 minutes, depending on the size of your breasts (har har har). Check for done-ness and serve with reserved bbq sauce on the side.

Oooh action shot!

Wheesk, wheesk!

Similar to peach rings, yum!

Quinoa with Sauteed Asparagus, Walnuts & Apples in a Pumpkin-Goat Cheese Sauce

That's right. I did that. I titled this blog post with a list of pretty much EVERY ingredient in my dinner. Try and say that 5 times fast! I just couldn't pick my favorite parts. I can't play favorites. I love you all equally. (I'm talking to ingredients there, but those of you sitting on the other side of the computer, I love you too.)

Before we get run down to the meat of this (or lack thereof), let's talk quinoa for a moment.

Ok, ok, not the most photogenic thing I've ever made...
Haven't you ever heard the expression "You can't judge a quinoa by it's closeup?"

This is the first time I've ever made quinoa. It's the ultimate in trendy health superfoods. And yes, I claim to be a cook and a consumer that focuses my efforts on being healthy (what healthy means to me). I've eaten the stuff only twice. Ever. (I know you're all so very scandalized, but please, pick up those jaws.) So, what gives?

When quinoa stepped out on the scene a few years ago, I gotta say I wasn't so concerned about healthy cooking. Quinoa just seemed trendy and superfluous. To be honest, I didn't give a sheeeet! And so I just never used it. Couscous, yum! Bulgar wheat, why not?! Brown rice, sure! The more I didn't try quinoa, the less I cared about it to be honest. I get lots of protein from chicken and tofu and beans and red meat! I get my vitamins! I've lived this long without it!

And then there was this. And of course, the less dramatic source article here. And not to be all Debbie-downer, but DAMN MAN. To sum it up, the entrance of quinoa into the global market has made the plant inaccessible to some Bolivians who depend on it for their main source of food. Yet at the same time, sales of quinoa abroad have changed the lives of many Bolivians for the better and drastically improved the Bolivian economy. What a conundrum. Fortunately, the ill effects of quinoa's entrance to the global market are being combated by aid programs, but its just such a glaring example of how we can exploit things without a second thought or realization. I obviously don't think there is anything wrong with eating quinoa, but the butterfly effect here is wild. Sometimes it's just important to reflect on our impact on the world, I guess.

There is no denying the health benefits of quinoa and there's no denying the ease of preparation we get in the US from packaged quinoa. It can be used as a healthier alternative to pasta (as seen here) or rice. But I'm sure I'm preaching to the choir here and I should just tell you about my dish! Creamy, tangy and lightly pumpkin-y , this sauce balances nicely with the sauteed asparagus, sweet apples and nutty walnuts. It's not the most attractive to look at, but it's so quick and easy and the flavors are all there!

Soundtrack: Saw these guys open for Little Dragon last night. Good things. Good things.


  Tycho by Tycho

Quinoa with Sauteed Asparagus, Walnuts & Apples in a Pumpkin-Goat Cheese Sauce
Serves 4


1 c quinoa, rinsed
1/2 tbsp butter
1 clove garlic, minced
1/2 c pumpkin puree
1/4 c 2% milk
1 1/2 tbsp goat cheese
1 bunch asparagus, trimmed and chopped
1 Macintosh apple, cored and chopped
1/4 c walnuts
Salt, pepper, EVOO


Prepare quinoa according to package instructions (or if you buy bulk, you can find the basic preparation online. I added a bit of EVOO and salt to mine.)


Meanwhile, melt butter and 1/2 tbsp EVOO together in a medium saucepan. Add garlic and sautee until toasted. Add pumpkin and milk, bring to a simmer and lower heat. Cook for 2-3 minutes and add goat cheese. Stir until melted. Season with salt & pepper. Set aside.


In a large saute pan, heat a drizzle of EVOO. Add asparagus, apple and walnuts. Salt & pepper. Sautee until vegetable is cooked through.


Toss quinoa with pumpkin sauce and sauteed asparagus, apple and walnuts. Serve!

Saute! Ole!

Balsamic-BBQ Pulled Pork Tacos with Red Pepper & Apple Salsa

Guys, as we speak, I'm watching Kim Kardashian's wedding. I also secretly made pulled pork in my (borrowed & awesome) Crockpot last week. If neither of these things make you hate me, then we're in pretty good shape.

Why didn't I post said pulled pork? My logic was as follows. Crockpot pulled pork recipes are about a dime a dozen on the interwebz these days. Everyone's got a recipe. Everyone's ends up tasting like... pork covered in BBQ sauce. This varies according to BBQ sauce, of course. But you get the point. It's delicious... but it ain't nothin' different!

I used this recipe, from The Way the Cookie Crumbles. It's fabulous. Delicious. Easy. One pot deal. I couldn't stop sampling the meat as I was pulling it... ya know.. little bit for the bowl, little bit for me. Little bit for the bowl, little bit for me. Lather, rinse, repeat.

I used this Balsamic BBQ Sauce, from Giada. Also fabulous. Everything she creates is amazing. I made the sauce, used about 1/2, before allowing the sauce to reduce, for the end of the pork recipe. I reduced the rest and served it on the side. 

So now, ladies and gents, now I am regretting not taking any pics to share with you, since I'm bragging about it anyway. It's really much easier to make someone wish they were eating something when they can see exactly what they're missing. But take my word for it here I guess. Phenomenal combination.

But why, you ask, am I bragging now?

Well, because I made something that I loved with the leftovers. So you're going to have to bear with me for a moment here.

I don't really care how you acquire your leftover pork. Or maybe it's not even leftover at all. Maybe this is the main squeeze and sandwiches will be your leftovers. Or maybe you bought some reheat variety from the supermarket. Whatever your style, these tacos pretty much rule. Tangy balsamic bbq pulled pork, contrasted with a fresh, sweet salsa and topped with an chipotle "sour cream," these are quick, easy and full of flavor.

Soundtrack:
HELLO by Ronaldo Vetro  

Balsamic-BBQ Pulled Pork Tacos with Red Pepper & Apple Salsa

Serves: 3-4

• 1/2 red bell pepper, chopped
• 1/2 red onion, chopped
• 1/4 c cilantro, chopped
• 1 honey crisp apple
• juice from 1/2 lime
• juice from 1/2 lemon
• 1 can black beans
• 1/2 tsp adobo sauce
• 1/2 c plain greek yogurt
• dash of chile powder
• dash of garlic powder
• dash of paprika

1 lb pulled pork (perfect for leftovers!)

1/2 c. Balsamic BBQ sauce (or your favorite BBQ sauce)

1 c. finely grated Monterrey Jack cheese

1 pkg small corn tortillas

• In a small bowl, combine bell pepper, onion and cilantro. Chop apple. Immediately add to bowl with pepper, onion and cilantro. Quickly toss with lime and lemon juices (to prevent browning). Set aside.
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• In another small bowl, combine greek yogurt and adobo sauce using a whisk. (Yea, ok sounds weird. I SWEAR you can't tell it's not sour cream. I never use an entire container of sour cream, but yogurt I definitely will eat. So this is a great sub.) Set aside.

Place can of black beans in a small sauce pot over medium heat. Season with a dash of garlic, paprika & chile powder. Heat until warm & drain. Transfer to a small serving bowl.

Meanwhile, warm pulled pork (nuke it, cook it, etc) and toss in bbq sauce. Transfer to a small serving bowl.

Warm tortillas over a frying pan. Lay out pork, beans, salsa, cheese "sour cream" and tortillas. Dig in and have fun building!

Put the lime in the Coke you nut!

Autumn Salsa!

Tip: Use 1/4 tsp of sauce for this "Sour Cream"
then, freeze the chile's in bags of 2-3 to use in recipes
(most call for 2-3 chiles)

Taco night <3!

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Plum & Brandy Applesauce

Oh, hey there! I'm back. Me! Over here! On this side of the computer I'm pretty excited! On that side of the computer, I hope you're excited as well.

AND I'VE GOT APPLESAUCE!

Most people overlook it, but homemade applesauce is really one of the best snacks around. It's super easy to make and can be adapted in all sorts of ways to make it a fabulous grown-up snack that is so far from that kids stuff in sealed plastic containers and sold in six-packs that you would hardly recognize it. Applesauce incognito. Someone get this snack a mustache.


It would hardly be fall to me without a few homemade applesauce experiments. And autumn is just one of those seasons that you just have to slow down and appreciate as much as possible. Ferris said it best. Because soon it's going to be unbearably cold and we are all going to be wearing mittens and playing in the snow. (No? You don't do that? Well you should. I play in the snow, sorry if you don't.)


In this applesauce, I added some plums that were still laying around from the giant $2 bag they sell at Wegs. Tossed in some brandy, just to prove this isn't kids stuff. And seasoned with a nice touch of ginger. You can thank me after you try it.

Soundtrack: Paper Diamond - Levitate
  Levitate by Paper Diamond

Plum & Brandy Applesauce


6 medium sized granny smith apples, (trust me on the granny smiths, you'll appreciate the tartness!) peeled and cored
6 small plums (mine were pretty small, so probably about 4 average sized plums), peeled and pitted
1 cup water
2/3 c turbinado sugar
1/4 tsp cinnamon
1/2 tsp ground ginger
pinch of allspice
2 tbsp brandy


Combine all ingredients in a large sauce pot (yea, told you it was easy). Heat over high heat until liquid boils, stirring every so often. Once liquid boils, reduce heat and simmer to cook fruit. Simmer, stirring every so often, for about 15-20 minutes until fruit begins to break down.


Remove from heat and mash with a potato masher. Eat warm or allow to cool (better warm!).

Apple peels (cut up, sprinkle with cinnamon-sugar & bake at 220 for about
1 1/2 hrs until crispy to make apple chips)

Beautiful sugar!

Sugar-slide

Gingah! Mah fave!

Couldn't bear to show the label. Cheap shit. ;)

Boiling apples, liquid still not reduced enough

Boil until the apples reach about this point (note the liquid reduction!)

Why, how artsy & creative of me?

Carrot-Apple Soup with Lentils & Spinach

This morning felt like Monday to me. Which is odd, because right now, I swear it's Thursday.

But who knows, maybe I just need another brownie. Or to get a life.


Or maybe it's just because the anticipation of crisp weather has me doing things like making soup when the thermometer still reads 86F. Like throwing a heavy comforter on my bed that I just have to remove each night or suffer through being sweaty (I got a new duvet!). Like stocking up on cans of pumpkin at Wegmans. Like taking a shopping trip with my mom and buying a (super cute) winter hat (plan ahead much?) and sweater. Or drooling over pumpkin beers. 


Dear Fall, I made you soup. I'm ready. Now let's kill some leaves.

Soundtrack: Adam recommended:


 


Carrot-Apple Soup with Lentils & Spinach


3 garlic cloves, chopped
1 medium onion, chopped
2 c. chicken stock (or vegetable, for vegetarian)
2 c. water
3/4 lb carrots, peeled and cut into thirds (size tends to vary)
3 medium russet potatoes, peeled and quartered
3 medium gala apples, peeled, de-cored and cut into quarters
1 cinnamon stick
1/2 tsp celery salt
1 tsp ground fennel seed
1/2 tsp red pepper flakes
1 tsp oregano
1 c lentils, rinsed
1 tbsp grated parmigiana-regianno cheese
4-5 heaping handfuls baby spinach
EVOO, Salt & pepper


In a small stock pot, heat a drizzle of EVOO. Add garlic and onions and saute until onions are clear and just beginning to brown.


Add stock, water, carrots, potatoes, apples, cinnamon stick and celery salt. Season with salt and pepper and stir to combine. Bring heat up to high and cover. Once liquid begins to boil, remove lid, set heat to medium, and continue to cook for about 10 minutes, until carrots and potatoes are soft and can be pierced with a fork.


Once vegetables are cooked through, remove the cinnamon stick. Using an immersion blender, puree the soup until it reaches a fairly smooth consistency. (A few lumps will add some character.)


Once soup is pureed, stir in the fennel seed, red pepper flakes, oregano and lentils and add the cinnamon stick back into the soup. Season again to taste with salt and pepper. Bring back to a boil. Once soup boils, reduce heat and simmer for another 10-15 minutes, until lentils are cooked.


Stir in parmigiana-regianno, then stir in spinach, one handful at a time.


Serve with a fresh loaf of bread, with a nice crisp crust. But don't call it crusty.

Floaters!

Getting right down to the core of it...

A little this, a little that

Wet lentils feel like little pebbles..