Bad-ass Granola Apple Crisp

Since my decision to embrace autumn rather than curse it, I'm focusing on the positive flavors of the season, and therefore declaring this "APPLE WEEK". This in no way corresponds to the IOS7 update release, but in everyway reflects the produce deal I picked up at BJ's Wholesale.



This healthier version of Hubby's favorite childhood dessert, the school cafeteria's Apple Crisp (don't ask), secretly adds proteins to balance the natural sweetness of the fruit.

a fine mess to mix!

Prepare the Granola:

3 cups Quaker Rolled Oats
1 cup walnuts                                                    
1 cup sliced almonds
1 cup shredded coconut
1 cup brown sugar Splenda
2 tsp cinnamon
2 tsp kosher salt
                        



Remove all finger jewelry and toss ingredients together well on a non-stick or Silpat lined baking sheet.

In a separate bowl, whisk together 1/2 cup Canola oil and 1/2 cup sugar-free maple syrup. Add slowly to dry oat mixture, tossing and coating evenly. Spread evenly on pan and bake at 250 degrees for exactly 1 hour and 15 minutes, turning/flipping every 15 minutes (this is crucial!) to ensure even browning.

Prepare the Apples:

4 large Gala or Fuji apples, peeled, cored and sliced in 1/2 inch wedges
2 tablespoons unsalted butter
1 tsp nutmeg
1 tsp ground ginger
1 tsp cinnamon
Lemon juice

In a medium skillet, melt butter and add apple slices, tossing to coat. Add dry spices, plus a good pinch of salt and sprinkle liberally with lemon juice. Toss and cook over medium heat until apples begin to soften, but remain firm.

Transfer to 8x8 baking dish and cover with about 1  1/2 cups granola. Bake at 350 for approximately 15 minutes until apples soften. Enjoy hot from the oven. (Add a scoop of vanilla ice cream to send it over the top)

 YUM ! And they'll never know it's good for them

 

Greek-Inspired Wraps

 
The bright tangs of feta and lemon make for a deliciously filling lettuce wrap!
 
    You will need:

1 lb ground beef

            1 can pitted black olives

2oz Feta cheese

Romaine lettuce

Seasonings: (1 tablespoon each)

oregano

lemon pepper

black pepper

onion powder

garlic powder

 

mint leaves (1 teaspoon, finely chopped)

lemon juice (1/4 cup)

 

Brown the beef in a skillet, seasoning with salt and pepper. As it browns, stir in oregano, lemon pepper, onion and garlic powders.

 

Slice the olives and add to the pan, along with 2 ounces of feta, crumbled. Stir in lemon juice and continue to stir as cheese melts.

 

Taste, and adjust seasonings as/if necessary.

 

Stir in finely chopped mint leaves and cook an additional minute.

 

Sprinkle romaine leaves lightly with lemon juice, spoon in filling, top with crumbled feta, wrap and enjoy!

 

NOTE: Hubby wrapped his lettuce wrap in a soft flour tortilla

 



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Mexican in a Minute



Protein rich freshness!

Super quick ~ super tasty last minute meal or late night snack

You Will Need:

1 can refried beans

1 pepper of your choice (green, red, orange etc)
1 avocado, thinly sliced
Cumin
Sharp cheddar cheese
Fresh salsa/pico de gallo
Soft tortillas

In a medium skillet, heat a drizzle of olive oil and add sliced pepper
Add a few dashes of cumin
Sautee until softened
Add one can refried beans and stir stir stir to keep from sticking or burning

In a separate, dry skillet, place tortilla over medium/low heat.
Top one side with sliced cheddar and scoop of pepper and bean mixture
Using a spatula, test tortilla ~ it should be lightly crisp after about 1 minute
Add sliced avocado and gently fold tortilla and transfer to plate
Top with fresh pico de gallo


Not Your Mama's Brussel Sprouts

(pic)

I don't think I ever ate a brussel sprout my entire childhood. I don't even recall what prompted me to try them a few years ago, but this simple recipe has become an extended family favorite and is requested at every holiday gathering! (even the kids love them!) My sister serves these at least once a month and calls me every single time just to confirm she's not forgetting something because the preparation is truly too simple:

Simply cut the ends off the sprouts and halve them.
Preferably using a glass baking dish, coat the sprouts in olive oil, kosher salt and ground black pepper.
Slice one or two garlic cloves and toss all together.
Roast at 350 degrees for approximately 20 to 30 minutes, tossing after the first 15 minutes.
Sprouts should be fork tender to serve ....and be sure to leave some crispy bits in the pan to crunch on later