Apple Caramel Crumb Pie

I'm using this cookie-like crust again because it's so easy to work with. And because I don't like making pastry. And....because it's really good!

Crust: 
1/2 cup butter or marg
3 tbsps sugar
1 cup flour
1/2 tbsp ground flax (optional)

Filling:
5 apples, sliced
5 tbsps brown sugar
4 tbsps flour
1/2 tsp cinnamon
1/4 tsp salt
generous drizzle of caramel ice cream topping
1 tbsp butter

Crumb Top:
1/4 cup marg
1/2 cup brown sugar
1/2 cup flour
pinch cinnamon
2 tbsps shredded coconut

Blend the crust ingredients together and press into a greased 8" pie pan. (So easy!)
Bake at 375 F for 10 minutes.

Meanwhile prepare the filling. Slice the apples and toss with brown sugar, flour, cinnamon and salt. Drizzle the caramel on top of the apples and drop bits of cold butter all over.
Could've used even more caramel.  Oh well, next time.

Combine the crumb topping ingredients and sprinkle on top of the apples.  Press lightly.

Bake at 400 F for 10 minutes, reduce heat to 350 F and continue baking 30 minutes more.

Pineapple Tomato Salsa

Zingy! That's how I'd describe this one. 

1 cup fresh pineapple, diced (4 spears)
1/2 cup watermelon, diced
1/4 cup cucumber, diced
1 cup tomato, diced (I used 2 plum and 3 orange cherry tomatoes)

1 tsp finely chopped fresh mint
1 tsp finely chopped fresh basil
1/2 tsp minced garlic
1/4 tsp salt
2 tbsps lime juice
1 tsp sugar
1 tbsp olive oil
1/8 - 1/4 tsp hot chili flakes

Prepare the fruits and vegetables.

Combine all the ingredients for the dressing and toss together.

Chill 2 - 3 hours.
Great on fish or chicken.

Try it with tortilla chips too!

Breakfast Sausage Quesadilla

Breakfast for 2 !

3 breakfast sausages, sliced
2-3 tbsps chopped onion
1-2 tbsps celery and it's leaves
2 eggs
worcestershire sauce
salt, pepper and paprika to taste
1 tbsp butter
2  6-inch tortillas
1/2 cup shredded cheese

Brown the sliced sausage and onions in a frying pan adding the celery once the onions become translucent. Add a splash of worcestershire to de-glaze the pan then remove to a bowl.

In the same pan add butter, scrambled eggs beaten with another splash or two of worcestershire, salt, pepper and paprika.

Lay a tortilla in a clean frying pan on medium high heat and spoon the cooked scramble eggs on top. Add the meat and veggie mix, sprinkle the cheese over the meat

and top with the other tortilla.

Heat 2 minutes, then carefully flip over and cook another 1-2 minutes, until the cheese is melted.

Serve alongside some tomatoes or sliced fruit. 
Breakfast is served!

Red Wine Strawberry Raspberry Pie

This pie has a rich shortbread-like crust with a deep red berry filling enhanced in flavour and colour by the red wine.
(Now I've got UB40's "Red, Red Wine" playing in my head!)

Crust: 
1/2 cup butter or marg
3 tbsps sugar
1 cup flour

Filling:
2  1/4 cups strawberries
2 cups sugar
1  1/2 cups water
1/2 cup red wine (I used cabernet sauvignon)
85g box raspberry jello

This is how I checked the amount of strawberries I'd need. Could probably have used a few more, but this was ok. Raspberries would have been good here and there too.

I cut the larger ones in half, but kept the small ones whole. Once cut they measured 2  1/4 cups.

For the crust combine the butter, sugar and flour and press into a greased 8" pie plate.
Bake at 375 F for 10 minutes. Cool.

For the filling mix the sugar, water and red wine together in a saucepan. If you don't want to use wine just use 2 cups of water. Bring the mixture to  boil. At first it will look a bit cloudy but once it comes to a boil and thickens it looks better. Then add the jello powder. Now that really punches the colour up!

Stir together a couple of minutes then remove from heat. Cool in refrigerator about 30 minutes.
Remove from fridge, fold in the berries and pour into pie shell. 

Back to the fridge it goes to set for several hours.

This is a pretty sweet pie so a small piece will satisfy. 

Adapted from http://www.lemontreedwelling.com

Sweet Potato, Quinoa and Black Bean Patties

If you are looking to try a meat free version of the good old meat patty, this one is as easy as can be. Filled with lots of good things that won't leave you feeling stuffed like that big old meat one would. 

1 cup mashed sweet potato
1 cup cooked quinoa
1/2 cup shredded carrots
1 cup black beans (1/2 cup whole, 1/2 cup mashed)
3/4 cup chopped onion
2 tsps ground cumin
1/4 tsp chili powder
1/2 tsp paprika
1 tsp garlic powder
1 tsp salt
1/4 tsp pepper
6-8 basil leaves, finely chopped

Just combine everything and form into patties.
Place on a parchment lined baking sheet.

Bake at 425 F for 30 minutes, flipping over halfway through.

As you can see here, I served mine with salad and creamy pasta, but you can definitely stick it in a bun and top with your favourite burger toppings. 

Inspired by @youthfulcooking

End of Summer Green Bean Salad

The end of summer is fast approaching and the green beans are coming fast and furious. Here's a simple sidedish salad.

1 lb fresh green beans
1/3 English cucumber
1 stalk celery
2 tomatoes, quartered

Dressing:
1/8 cup olive oil
2 tbsps balsamic vinegar
1 tbsp lemon juice
1 tbsp white wine
1/4 tsp salt
1/2 tsp minced garlic clove
pepper to taste

Julienne the green beans or leave whole. Chop the cucumber and celery.
Mix the dressing ingredients together and toss with the beans, cucs and celery. Chill about 3 hours.

Remove from fridge and add the tomatoes.

It's September 1st and it's supposed to be hot and sunny all week!  Enjoy it while it lasts!

Layered Vegetable and Beef Bake

You can prepare this ahead of time and when you finally get home from your busy day just sit back, put your feet up and have a nice glass of wine while it bakes in the oven.

Sit back and put your feet up?  Well I can dream can't I  : )

1 lb ground beef
1/2 cup onion, chopped
3 cups tomato sauce, divided
1 medium zucchini, sliced
1 or 2 tomatoes, sliced
a few onion slices
handful of basil leaves (I used some nasturtium leaves too)
1 clove garlic, minced
1/4 - 1/2 cup shredded cheese, whatever kind you like
parmesan
thyme

Brown beef and chopped onion in a frying pan, spooning out any excess fat. Add 1  1/2 cups of the tomato sauce and stir together.

Spray an 8 X 11 inch baking dish and spread the meat mixture on the bottom.

Next layer the sliced vegetables, overlapping as you go, on top of the beef. I wanted my veggies to have a little snap left in them when cooked so the slices were about 1/4 inch thick. Slice them thinly if you want them to be soft.

Top with chopped basil (and/or nasturtium) leaves and the minced garlic.

Spoon the remaining 1  1/2 cups tomato sauce on top, then cover with your favourite shredded cheese.  Sprinkle some parmesan and thyme on top. Cover with foil.

Bake in a 375 F oven for 45-50 minutes.
Uncover for last 10 minutes.

Well, I don't know if you had time to put your feet up, but at least there's only one casserole dish to wash!