Our holiday traditions include apple crisp for breakfast on Christmas morning. When my daughter was little, I’d prepare this the night before so that in the morning when she awakened, I could simply turn on the oven and move the pyrex baking dish from the refrigerator to the oven as it pre-heated, turning my attention fully to her joy of sleigh bells and the stockings that Santa had filled….
- 4-5 medium granny smith apples
- 1 1/2 cups oatmeal
- 1/4 cup or so each walnuts, pecans, almonds, sunfllower and or pumpkin seeds
- 1/2 cup organic raisins
- 1-2 t cinnamon
- 3/4 t nutmeg
- 1/4 t cardamon
- 1/2 t coriander
- 1/4 t clove
- 1/4-1/2 t sea salt
- 2 T melted butter
- 1 T molasses and 1 T maple syrup
Melt butter, mix with oats, nuts, seeds, spices, molasses, and maple syrup. Stir together well. Pare half of apples into large baking dish, top with half of oats mixture. Pare remaining apples into baking dish, top with remainder of oats mixture. This can be stored in refrigerator overnight to bake in morning. Immediately before baking, add 1/4 cup of apple cider, water or orange juice. Cook covered in 375 degree oven for 20-25 minutes until apples are soft but not mushy. May cook last 5 minutes uncovered. Serve topped with plain non-fat yogurt and a slice of sharp cheddar cheese. This smells divine, makes a wonderful hearty vegetarian breakfast or dessert with generous protein.
It’s time again to make this gorgeous and satisfying yet simple beet and green apple soup. It’s jewel red beautiful, earthy and slightly sweet with a little zing. Fabulous served with toasted rye or pumpernickel bread with hummus.
- about 6-7 medium-small size red beets
- 2-3 medium granny smith apples
- (beet to apple ratio by mass of about 1 to 0.60)
- 1 yellow onion, chopped
- 6-7 cups water
- garnish with dollop of chevre
Scrub beets well, cut off the stems and any long roots. Using a large soup pot, lightly saute chopped onion, then add water and beets. Bring to a boil, cover, and reduce heat to simmer for 20 minutes.
Using a slotted spoon, remove beets one at a time, run under cool water, then remove skins using fingers or the edge of a sharp knife, then place on a cutting board; repeat until all beets have had skins removed. Quarter or cut cooked beets into medium sized wedges of approximately equal size, then return all to pot. Leaving the apple skins on, quarter or cut into similar sized wedges and place in pot now too. Cover, and continue to simmer for approximately 30 minutes, checking occasionally. Cook until beets are soft to fork test; apples will have cooked into mash. Add 1/2 t salt. Remove from heat and allow to cool. Once cooled, transfer to blender and puree to smooth consistency.
- (Photo credit to Debbie who tried my recipe then sent me this happy photo)