The jar suggests using it as a topping for biscuits, toast and bagels. At one of our family afternoon teas, we tried it on biscuits and immediately thought, “this would be even better on ice cream.” Of course, ice cream may not be a lite locavore item, but in small quantities…why not?
OK. I am sure – it is definitely the apple peeler. What an amazing invention! I found a website dedicated to its history…but I’ll save that for another post when I take some pictures of the apple peeler in motion…our apple consumption has skyrocketed since the addition of the apple peeler to our home. This phenomenon also may have been influenced by my purchase of 40 apples…but why quibble?
At any rate, the recipe book had ideas for apple pie, shoestring potatoes, and a bunch of delicious sounding apple dishes. It also had one for butternut squash…with my mounting squash collection, it looked like a good choice.
The casserole smells wonderful and Patrick indicated that he liked it. I’m not sure about it…mostly because I haven’t acquired a taste for butternut squash. But, I suspect with further produce box purchases I will end up enjoying this (and maybe the addition of something crunchy on top…or vanilla ice cream…)
Baked Squash and Apple Casserole
from the Back to Basics Peel Away Peeler Instruction Manual
1 small butternut squash (under 2 lbs)
1/4 c cold margarine (I used butter)
1 T flour
2 Apples (peeled, cored, and sliced)
1/2 c Brown sugar
1 t salt
1/4 t Cinnamon
1/4 t Nutmeg
Pare, seed and cut the squash into small slices. Place the squash and apple slices in a baking dish. Blend the rest of the ingredients together until crumbly. Sprinkle over the squash. Cover and back at 350F for 45 to 50 minutes.
I started this morning by cooking a pot of lentils – didn’t measure, just followed Mark Bittman’s advice in Food Matters to cover with a couple of inches of cold water and cook until done.
Further along in the book, Bittman offers a recipe for Curried Lentil Soup with Potatoes. I started with it, but as usual diverged quite a bit. The result was a non-offensive, almost tasty lentil dish (not a soup). We ate it as a stand alone dish, but it could have easily been made more liquid and served over rice or other grains.
Curried Lentils with Potato and Apple
1 medium onion, diced
1 large clove of garlic, minced
Salt and Pepper
3 T curry powder
1/2 t ginger
Approximately 2 cups of cooked lentils and cooking liquid (forgot to measure)
Water (about a cup)
3 small potatoes, peeled and chopped (I used .834 pounds – I measured that!)
1 apple, peeled and chopped
2 T sugar
Heat the oil and add the onion. Cook until translucent. Add the garlic and cook another minute or so. Season with salt and pepper. Add the ginger and curry powder.
At this point add the lentils, some cooking liquid and a bit more water. Next add the potatoes and the apple and simmer until they are tender.
During the process, I added enough water to keep it liquid and ended up putting in about 2 T of sugar to counteract a slight harshness. The result was sweet and not too bad :).