Swedish Apple Pie

The origins of this recipe are unclear but I always thought it was a family recipe passed down.  Either way, it's delicious.  It's more of a crisp or cobbler than a pie.  It's the quickest apple dessert and the first that we always make in the Fall.  We have also made it with peaches, yum!

Swedish Apple Pie
serves 6 maybe

Apples, maybe 4-6
cinnamon, a sprinkle
sugar, a sprinkle

1 stick butter
1 cup sugar
1 cup flour
1 egg
optional: walnut pieces

Slice or dice enough apples so they are maybe an inch deep in your pie plate or 8 inch square dish. Toss with cinnamon and sugar in pie plate or square dish or something of similar size.  Melt a stick of butter, add a cup of sugar, a cup of flour, one egg, walnuts optional.  Pour/dollop over apples. Bake till slightly browned on top.   Maybe 30 minutes minimum in a 375 oven. But any temp works. It's not picky.  Let cool slightly before serving. It's just as delicious room temp as it is warm.

Marinated Peppers

I didnt expect to like these so much.  I thought I would add them to a salad but I find myself eating them just as I have written below.  If you choose to use them in a salad then definitely add feta and maybe chick peas.

Marinated Peppers

makes a small dish worth

4 large peppers, preferably Italian shaped

1/2 cup balsamic vinegar

2 T olive oil

3 large cloves garlic, minced

salt and pepper, to taste

If you're using Italian peppers then slice them so they are rings, otherwise, slice them in strips.  Toss with remaining ingredients and let sit for at least an hour but longer is better.

Simple Summer Salad of Cabbage

This is all I want to eat when it's hot out.  I think it would probably work well with grated carrots or beets but I havent tested it... yet.  Because it's summer and it's too hot, I mix everything in one bowl, the same bowl that I will serve it in.

Simple Cabbage Salad

quantity depends on size of cabbage

1 medium to large head of cabbage, sliced thin

2 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon dijon

1 1/2 teaspoons honey

salt

If your cabbage was small, then you might want to half the ingredients.  You can mix the dressing in the bowl first and add your cabbage or add the cabbage first and spoon the ingredients over it, then mix together or use a small bowl to mix the dressing first.

Almond Bars

 We love almond anything.  That rich almond flavor that reminds you of maraschino cherries is just so irresistible.  These bars are perfect for satisfying even the most serious of almond cravings... and they are super easy too.

Almond Bars

(makes an 8x8 pan)

1 1/2 cups all-purpose flour
1/2 cup sugar
big pinch salt
1 tsp vanilla extract
3/4 cup cold, unsalted butter, diced (this is one stick plus a half stick)
8 oz almond paste (not almond pastry filling, make your own from King Arthur)

If you make your own almond paste, dont bother to clean the food processor completely after you are finished.

Preheat the oven to 350, and line an 8×8 inch square baking pan with parchment paper to create a paper hammock of sorts.

In a bowl (or your food processor), combine the flour, sugar, salt, and vanilla.

Add the butter and mix until crumbly (dont over mix)

Put the crumbs into the prepared pan (reserving 1 cup of the crumbs for the topping), and press firmly against the bottom of the pan.

Crumble the almond paste with your hands over the crust. Sprinkle the reserved 1 cup of crumbs over the almond paste.

Bake the almond bars on the center oven rack for about 30-35 minutes, until golden brown and crisp.

Set the pan on a cooling rack and cool completely before lifting the bars out by the parchment paper and cutting into bars or rush the process and remove from the pan so it can cool faster.

Banana Bread, "free" style

This banana bread is dairy free, grain free, gluten free, sugar free... and delicious!  It's simple and amazing, plus it's quick!  It's really best made in a large loaf pan (I tried to make it into donuts but it's really too tender).

Banana Bread
makes one loaf

2 eggs
4 very ripe bananas (frozen work great!)
1 just ripe banana
1/4 cup date puree (or honey, if you're ok with honey)
splash of vanilla extract
1 teaspoon lemon juice
3 cups almond flour
1 teaspoon baking soda
pinch of salt
a few shakes of cinnamon
1/2 cup walnuts, optional

Preheat oven to 350 degrees and grease a loaf pan.

Put the 4 very ripe bananas in the microwave, covered in saran wrap (poke a few steam vent holes).  Microwave for 3-5 minutes till the juices are released.  Strain, reserving the juice.  Let cool the bananas cool a bit.  Reduce the banana juice by half (either in the microwave, it bubbles up, or on the stovetop).

Beat eggs in stand mixer with whisk attachment on medium-high speed for 2-3 minutes, until thick and pale yellow. Reduce speed, add cooled bananas and mix until combined. Pour in date puree, vanilla, and lemon juice and mix until combined.  Add in slightly cooled banana juice and mix.

Add in dry ingredients.  Mix until combined then add in walnuts, if using.  Spoon batter into loaf pan and spread evenly.

Slice remaining banana, the just ripe one, into thin slices.  Lay them in 2 stripes on either side of the loaf pan, shingling them, so they overlap.  You want to leave the middle section uncovered so the loaf can expand a bit).

Bake for 35-40 minutes, until golden brown.  Cool on wire rack.

Best served warm.

Broccoli Soup

This soup is dairy free, grain free, gluten free, meat free... and delicious!  It's simple and amazing, plus it's quick!

Pureed Broccoli Soup
serves 4

1 tablespoon olive oil
1 medium onion, chopped
1 stalk celery, chopped (optional)
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or parsley
8 cups chopped broccoli (stems and florets)
6 cups liquid (veggie broth or chicken broth, if you're not vegetarian)
salt and pepper to taste

Heat oil in a large pot over medium heat. Add onion and celery and cook, stirring occasionally, until softened, 6-10 minutes, adding garlic and thyme (or parsley) about halfway through.

Add in broccoli and liquid.  Bring to a simmer over medium-high heat, covered. Reduce heat to maintain a light simmer and cook until very tender, about 8 minutes.  Let cool for 5 minutes.

Puree the soup in batches until smooth, taste for salt and pepper.

Serve with a big salad.  You might want to have hot sauce and a little bowl of cheese on the table but it really needs nothing.

Grandma's Broccoli and Garlic Penne

This recipe is from my mom and it's so simple and so awesome. It's a 15 minute meal, served with salad. Use the best ingredients you can find, since there are so few of them, each one really shines.

Grandma's Broccoli and Garlic Penne

1 lb penne

2 heads broccoli / 1 pound broccoli, chopped

2-3 glugs of olive oil

10 large cloves garlic, sliced thin

1 stick butter, or less

½ cup grated parm, plus more for serving.

Have your broccoli and garlic cut and prepped first.

Boil water and add the penne and salt.

Heat your largest skillet on medium.

Pour the oil in a large skillet and add the garlic slices until they just start to brown

Add the broccoli to the skillet and cook until tender but firm, adding pats of butter as you go plus some salt. You'll need about 2 tablespoons of butter for the pasta.

Add the butter and penne to the broccoli and serve.