Gluten Free Maple Lemon Apple Crisp

It's fall and it's time for apples. Here in Rappahannock, Virginia there are several orchards to choose from and farm stands along the highway. While I like fresh apples in salads with goat cheese and walnuts, or eaten straight with a bit of Pecorino Romano, the cold weather makes me crave something warm and spiced. Here is my recipe for apple crisp, a little jazzed up with lemon zest and real maple syrup and spiced with cinnamon.

Take 4 large Granny Smith apples and 3-4 other large apples of mixed varieties. Peel them, then cut around the core and slice about 1/4-1/2 inch slices. Place in a 3 quart baking dish.

Now preheat your oven to 350 degrees F.

In a liquid measuring cup, whisk together:

• 1/2 cup real maple syrup
• juice and zest of 1 unwaxed lemon (I recommend a microplane to zest with)
• 1 tsp ground cinnamon
• dash of salt
• 2 Tbsp white rice flour (or wheat flour for gluten eaters out there)
• dash of ground nutmeg and dash of ground cloves

Pour this mixture over the apples and use your hands to blend them all up. Get a little dirty.

Now prepare the crumble. In a medium large bowl, mix together:

• 2 to 2 1/2 cups gluten free oats such as Bob's Red Mill (or any regular oats for gluten eaters)
• 1/2 cup white rice flour (or regular flour for gluten eaters)
• 1 tsp. ground cinnamon
• 2/3-3/4 cup dark brown  sugar
• 1 to 1 1/2 tsp fine sea salt

Now cut in or mix in with your fingers:

• 1 stick unsalted butter, cut into small pieces

Now melt 6 T butter in the microwave. Try 30 sec. then stir and another 30 sec. Stir in 3 Tbsp real maple syrup. Pour this over the crumble topping ingredients and stir well with a spoon or mix with your hands. Use your hands to spread the topping over the apples. Put on a baking tray and place in oven for about 1 hr 10 minutes, checking after 1 hr, or until nicely golden.

Serve with a little half and half, cream or vanilla ice cream, preferable while still warm but not too hot. I know it's hard to wait. What I always do is take some out of the dish right away and put it in a bowl to let it cool down faster. Then after just a few minutes or so I can dig in.

Quinoa Tabbouleh

Ah, yum. Tabbouleh. All those fresh flavors. I don't have a lot to say on the matter other than that it tastes very good and is easy to make. Many would say this is very healthy, too. There are those that would scoff at the amount of olive oil, saying it's too much fat. But it's key to the "Mediterranean Diet" known to be very healthy. And there are those who would say the carbs of the quinoa are pure evil (looking at you Mike). While others hail it as a superfood. But most would agree that all the parsley is great for you. And lemons are good, too. Anyway, you can find a bunch of recipes for this on the internet, but here is how I make it.

1 cup quinoa
2 cups water
salt if desired

2 bunches flat leaf parsley, thick stems removed, roughly chopped (or finely chopped if you don't have a food processor)
about 1/2 cup mint (I used peppermint from the garden), stems removed (finely chopped if you don't have a food processor)
1/2 cup or so extra virgin olive oil (more or less to taste)
1 large garlic clove, roughly chopped (or minced if you don't have a food processor)
juice of 2 lemons
1 Persian cucumber, peeled if you like, and diced
1 cup diced tomatoes, cherry or sungolds are very nice
1/2 a finely diced small red onion, or 4 finely chopped scallions (scallions are preferable)
salt and pepper to taste

1. In a small to medium saucepan with a lid, bring the quinoa and water to a boil, covered. Reduce heat to simmer and cook for about 15 minutes.
2. When the quinoa is done and there is no water left in the pot, transfer the quinoa to a rimmed cookie sheet and spread it out to cool.
3. In a food processor, finely chop the parsley and mint with the olive oil and garlic to make a pesto. You may have to do this in two batches if you have a small food processor, so keep this in mind and only add half the olive oil for the first batch if you think you will have to split it up. If you don't have a food processor, just have the herbs and garlic chopped.
4. In a large glass bowl, mix together the tomato, cucumber, onion, lemon juice, salt and pepper and the herb pesto or herbs, garlic, and olive oil. 
5. When your quinoa is fairly cool, add it to the bowl and mix well. Adjust the seasonings if needed. Chill if desired, but I find the flavors are brighter at room temperature.

Note: Much (or all) of the chopping can be done while the quinoa cooks and cools so don't bother having all you ingredients totally prepped before starting the recipe.

I was going to post a photo but I can't figure out how to do it from an ipad. Alak, alas.

Hungarian Mushroom Soup

It's fall again and soup season has begun!

When I was in my teens, there was a tiny cafe called Rae's place in Sperryville which was truly special. Warm, welcoming locals with a hippie vibe serving fresh homemade tasting soups and sandwiches. The kind of place that has quirky salt and pepper shakers, different ones on every table, and sold flax cereal before it was super trendy. I have fond memories of going there with my first boyfriend, Jason, and sharing a soup and a sandwich with a pineapple gingerbeer as refreshment. This is where I first tried Hungarian mushroom soup, and boy was it memorable. So flavorful and creamy, I was in love. Paired with their classic sandwhich "The Five Easy Pieces" - a halved pita pocket stuffed with shredded carrots, proper green lettuce (possibly romaine, but definitely not iceburg), some kind of mild shredded white cheese (jack maybe?) and Rae's signature tahini dressing and I was in heaven. If only I could get my hands on that dressing recipe. All I know is it had lovely notes dill and herbs, lemon juice and plenty of sesame paste, possibly yogurt and a few drops of soy sauce. For those of you who still eat pita, try and make this and tell me if you have any success with a dressing! Rae eventually got a bigger place, and my brother even worked there for a time,  but never learned the dressing recipe and if he knew her soup recipe he never told me. But here is my version, more or less, although I don't really measure when I make it. It is excellent.

• 4 Tbsp butter (more or less as desired, I find I sometimes use more, up to a whole stick! Mike, this note is for you: I just a read a variation that calls for bacon fat.)
• 1 large onion, chopped, or about 2 cups
• 4 cloves garlic, minced (more or less as desired, or omit)
• 2 Tbsp. paprika, Hungarian if you can find it, a crucial ingredient
• about 1 to 2 lbs mushrooms, sliced or halved and sliced if large - I usually just use baby bella or cremini, but if you can easily get more wild varieties, try some of those too. Last time I did about 1/3 shitakes and that was wonderful. If you have some dried mushrooms, go ahead and add some in, in addition to your fresh.
• about 3-5 cups broth, but I am not at all sure and it depends a bit on if you use a lot of mushrooms or not and how long you cook them down for. I use vegetable but mushroom would be best if you can find it. I have never tried it with a meat broth, but if you want, try it.
• about 1 cup milk, half and half, or cream depending on how rich your tastes are
• 1/2 to 1 cup of sour cream, again depending on how rich your tastes are
• 1-2 tsp dried dill or more preferably a handful or so of chopped fresh dill, another crucial ingredient
• salt and pepper
• Note: I am seeing that some popular recipes call for a little soy sauce, lemon juice, and parsley and if you taste your soup and the end and think these would improve it, do try

1. In a heavy bottomed soup pot, melt butter over medium heat. Add your chopped onions and sauté for about 10 minutes. Stir in the garlic and the paprika and dried dill if using. Cook for another minute or two.
2. Now add your sliced mushrooms. You may want to add a little water so they don't stick at first, and keep stirring regularly. I usually turn the heat up to medium high. Let them cook down, so most of the mushroom water evaporates, about 10-15 minutes. Then keep cooking until they begin to brown some, adjusting heat as needed and stirring often. It shouldn't be a very quick process. I prefer them browned, I think this adds a lot of flavor, but you don't have to. To make it quicker, just cook a little longer after the initial 10-15 minutes, but not until browned.
3. Add your broth and bring to a boil. Remember you are adding milk and sour cream too, so use your best judgement on amount. I guess it also depends on how thick you like your soups. I omit the common flour thickener so keep this in mind, too. Reduce heat to simmer and cook for 15 minutes to about 45 or longer even. The longer it cooks the more the flavors will meld.
4. When it has cooked until you don't feeling like waiting any longer, turn the heat to low and stir in the fresh dill if using, milk/half and half/cream and the sour cream and gently heat but do not boil, about 5 minutes.
5. Taste and add some salt if needed, pepper, and lemon juice, soy sauce, and/or fresh parsley if desired.

All done. Delicious.

A savory yogurt drink

My dad was fortunate enough to live in Turkey for a while in his teens and no doubt was exposed to many cultural wonders there that I will forever envy him for. Every now and then, however, I get to share some of them with him. For instance, recently he introduced me to a simple to make yet incredibly refreshing yogurt drink that has left me wondering where it has been all my life. It is soo good. I, for various reasons, but primarily for the probiotic benefits, want to be eating more yogurt in my diet. We buy a rich golden grass fed jersey cow whole milk yogurt from Pequea Valley farms in Pennsylvania that is sold at a local place called Roy and Janet's orchard and country store. Despite it tasting amazing, I rarely want to sit down to a bowl of it, although it is great with fresh peaches, honey, or blueberries or used in place of sour cream. This simple drink is my new favorite way to enjoy yogurt though because it is also hydrating (I am so forgetful about drinking water it's not funny) and the salt gives electrolites. Additionally, it is excellent for upset tummies. Just last night, I was laying in bed after several exhausting bouts of vomiting (fun times) and not being able to keep any water down for long despite being pretty sure most of my nausea problem was from being dehydrated in the first place, when my dad got home from his weekly music night with my uncle. I told him how I was feeling and he offered to make me this drink. At first I went easy on it, not wanting to upset my stomach again, but soon drank a whole glass and it seemed to be sitting with me nicely. Shortly I was feeling much better, and went to the kitchen and made myself more. Downed that glass. Made another. So good. Finally got some sleep. Today I feel fine. Anyway, here is the loose recipe as my dad explained it to me with some additions I discovered by checking out a few recipes online.

Turkish Ayran

equal parts cold water and plain yogurt, or to taste (I usually use less yogurt, but I've been creeping up)
Note: if you are using Greek yogurt or a thicker yogurt, add more water.
salt to taste (I like it with a good salty taste but whatever you like is fine.)
fresh or dried mint if desired (I had it with dried oregano while sick and it was really good. Tasted like pizza. My favoritet is marjoram, though.)
black pepper if desired (I haven't tried this)
garlic, minced or whole if using a blender (haven't tried this but it sounded good for when served with lamb or something or when you have a cold)
ice if desired (this drink is usually served with ice but I like it almost better without.)

In a cup, stir together the ingredients. Taste and adjust as needed. Alternatively, use a blender to blend everything to desired consistency.

The Persian drink Doogh is very similar and so are Indian lassis. For Doogh, sparkling water is often used. Another alternative I read about called for minced cucumber.

Indeed, this makes a very refreshing summer drink. Great served with spicy food. I think I will be drinking it all the time, probably mostly in its simplest form - water, yogurt, and salt. Easily stirred together in a glass. An ancient tradition that I am happy to be a part of.

Kate's Baqala Qataq

Here is Kate's recipe for a tasty Persian dish that I was fortunate to get to try when I visited Tyler and her in Washington state this past winter. I'm posting it for Mike who found it delicious. Thanks, Kate for the great recipe. She recommends serving it with scrambled eggs and rice.

Heat skillet over medium heat. Add about a tablespoon of olive oil and three or four tablespoons of butter. Start water boiling in a kettle or a small pot. (You won't even need half a kettle.)

Slice an onion thin, then add it to the skillet. Fry gently until soft and just starting to color.

Add five minced cloves of garlic and cook till golden, about five minutes. You might need to turn the heat down a little at this point.

Add one teaspoon turmeric, one half teaspoon salt, one half teaspoon black pepper, and 4 tablespoons fresh or two tablespoons dried dill. Cook another five minutes.

Add 2 cups shelled edamame/limas/favas to the skillet and just cover with boiling water. Bring to a boil before cooking at a simmer an additional five minutes.

Almond flour pizza

Here is a great low carb, gluten free pizza recipe that I adapted from I'm not sure where. If I knew I would say. Alas. Somewhere on the internet in the early google results. Heh. Paleo friendly. Definitely pleasing, we've only made this once but we're sure to come back to it. Mike even suggested we open a low carb restaurant, this is that good.

For one large thick crust covering a cookie sheet:

4 cups of almond flour
4 eggs
1/2 tsp baking soda
3 Tbsp extra virgin olive oil
1 tsp italian seasoning
1 tsp salt
1 1/2-2 cups mozzarella cheese, shredded

1. Preheat oven to 350 degrees.

2. Mix all ingredients together lovingly and with great tenderness, or wickedly, as you prefer, with a fork or some such, until well blended.

3. Form dough into a ball and place on cookie sheet greased with olive oil, then press dough flat onto the cookie sheet to form a crust. For a thinner or smaller crust, halve the recipe.

4. Bake for 15 minutes or so until beginning to brown slightly on the edges and risen.

5. Top with sauce of choice (look for one with no sugar added or make your own. If you don't want tomato for whatever reason, consider a homemade alfredo with chicken and broccoli), mozzarella cheese or cheese of choice, and toppings of choice. We used mushrooms, hot banana peppers, and pepperoni. The only regret that we had was that we didn't pile the toppings on more because the crust ended up being pretty thick once baked and risen so we would have liked more to go around.

6. Turn up the heat of the oven to maybe 400 or so and bake until cheese is browned to your liking and toppings are hot. Cut, serve and enjoy!

Stuffed Celery Sticks

Flipping through cookbooks and I came across a recipe that seemed like something Mike would like. Putting it here so I don't lose track of it. So this one is not mine and I also have not made it but it sounds simple and good. From the book Appetizers Finger Foods Buffets and Parties by Bridget Jones. (Is it illegal to post other people's recipes? Can you copyright recipes? I forget. Maybe if I make one change. Yes. I will add something. Adapted from Bridget Jones. Yes.)

Serves 4-6

12 crisp, tender celery sticks
1 oz (1/4 cup) crumbled blue cheese such as Roquefort or Gorgonzola (Stilton anyone?)
4 oz (1/2 cup) cream cheese
3 Tbsp. sour cream
2 oz (1/2 cup) chopped walnuts
1 bright purple helium balloon

1. Trim the celery sticks. Wash them, if necessary, and dry well on kitchen paper. Cut into 4 inch lengths.
2. In a small bowl, combine the crumbled blue cheese, cream cheese, and sour cream. Stir together with a wooden spoon until smoothly blended. Fold in all but 1 Tbsp. of the walnuts.
3. Fill the celery pieces with the cheese and nut mixture. Chill before serving, garnished with the reserved walnuts. (I feel like the chilling could be optional if you are using chilled ingredients to begin with.)
4. Tie the bright purple helium balloon to your wrist and  by the time it deflates you can finally eat your celery.

That's it, pretty easy.