Canberry Apple Oatmeal with Walnuts

I don't give my kids dry cereal. I don't think it's a healthy way to start the day. I know there are "healthy" cereals out there, but I prefer to give them something else, something more substantial. Because of this I'm constantly looking for quick healthy alternatives.
The other morning we were running late, I was trying to throw breakfast together really quick so I reached for oatmeal. I usually make my oatmeal with milk or soy milk because I really don't like the taste of it when it's made with water. I was out of milk. Actually I was out of pretty much everything but I did have fresh apple cider. I also had a bag of fresh cranberries on hand.
They turned out to be a delicious additions to oat meal, which lets face it can be quite boring. Not only are my kids eating healthy oat meal, but they are getting cranberries which are loaded with antioxidants.

Cranberry Apple Oatmeal with Walnuts
(makes 4 servings)

2 cups oats
2 cups apple cider
1 1/2 cups water
1 cup fresh cranberries
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup walnut pieces

In a large pot add oats, cider, water, cranberries and salt. Bring to a boil and simmer for about 10 minutes, until the berries start to break up. Stir in cinnamon and walnuts. Serve with honey.
If you like your oatmeal even sweeter, you can add more cider in place of the water.

I've made a single serving of this for myself and it turns out really well (just use 1/4 of all the ingredients).

I've also made this in the microwave which I think I prefer. The berries break up more, just make sure you use a large bowl because it boils up. It took about 10 minutes in my microwave...no stirring needed.

Curried Butternut Squash soup with lemon

Once the weather gets chilly I seem to develop a constant craving for soup. This particular soup is one of my favorites. I have a bit of an obsession with squash, so I usually have all of the ingredients on hand.
An immersion blender really simplifies the process but if you don't have one, a food processor or a blender would work as well.
The curry in this soup is subtle and the lemon adds a nice bright note. This soup is a perfect example of how little needs to be done to good, in season produce. I used Butternut squash
because that is what I happened to have on hand but you could certainly use another variety.



















1 small butternut squash
1 yellow onion, coarsely chopped
3 garlic cloves, chopped
2 teaspoons curry
2 cups good tasting vegetable broth or water
1/4 cup fresh squeezed lemon juice
salt to taste

Cut squash in half. Place cut side up on a baking sheet, rub the surface with a little olive oil, sprinkle with salt and roast at 400 until it is soft to the touch, about 45 minutes - 1 hour. Let it sit until it is cool enough to handle. Scrape out the seeds and discard them. Scrape the flesh out of the skin and set aside, you should have about 2 cups.

In a hot pan add a little olive oil. Add onion and saute until it is soft and translucent, about 5 minutes. Add garlic and curry, saute for another minute or two. Add squash and broth or water. Simmer for a few minutes.

Puree the soup using an immersion blender or in a blender/food processor. If you would like the soup thicker, simmer until it reaches the desired consistency. Stir in the lemon juice, salt to taste.

Surprise! Alaskan King Crab!

My other half came home with a wonderful surprise for me, a 6 1/2 pound ALASKAN KING CRAB!!! He certainly knows the way to my heart.
This is not a normal event at my house. He is much more likely to come home with a bag of something processed than a treasure from the sea. We're also not usually so indulgent. I have to admit, I was a little intimidated. I've never prepared crab. Actually I've only eaten it a handful of times.
What to do with all that sweet meat...I tend to like good ingredients prepared as simply as possible so I decided to steam the legs, eat it with a little lemon and clarified butter and ponder the fate of the remaining meat.

After doing a little research, I learned that crab is almost always cooked and frozen on the boat! All that is really needed is to reheat it.
Bring about 2 inches of water to a boil in a large pot,reduce to a simmer, added the legs and steamed them for 4 to 5 minutes. Who knew something this delicious was also this fast and simple!

We tried a couple different ways of cracking the shell. It was not an easy task due to the spikes. First I tried a nut cracker, but it didn't work too well. I ended up using the prong of a fork to break through the shell. My fork ended up a little bent, but it was undoubtedly worth it!

Caraway crusted Pork Tenderloin with Apples

Apple picking is one of my favorite autumn activities. I love being out in the crisp air, scented by the sweet apples. I love how easy apple picking is. It goes by relatively quick, so it is a good activity for young kids. Often horses and/or tractors are involved which is always a hit with the younger crowd. What I really love is that it signals the arrival of fall, my absolute favorite time of year.

Don't get me wrong I love all the seasons, the warm lazy days of summer, the magic of winter, the freshness of spring, but fall seems to be the most exciting.

Any day now the leaves will show their true colors amazing us all, no matter how many falls we've witnessed. I am now free to use my oven without worrying about warming up my house, Halloween is right around the corner, and soon my family and friends will fill my home for my favorite holiday, Thanksgiving. Apple picking signals the beginning of this all.






It is easy to go overboard when you're picking apples. I'm always trying to come up with ways to use the abundance of fruit we undoubtedly bring home. Certain things make annual appearances, apple butter, apple dutch baby, apple pie and my personal favorite, caraway crusted pork tenderloin with apples, onions and cheddar cheese mashed potatoes.

Caraway Crusted Pork Tenderloin with Apples and Onions

1 1/2 pounds pork tenderloin
2 Tablespoons country style dijon mustard
2 Tablespoons whole caraway seeds
1 large onion, halved and thinly sliced
1 large apple (such as Figi or Honeycrisp) peeled, cored and cut into thin slices
1/4 cup white wine
1/4 cup butter cut into pieces
coarse kosher salt
fresh cracked black pepper

Preheat oven to 400 F. Salt and pepper the pork. Using an oven friendly pan, on the stove, add a little oil, once the oil is hot, add the pork tenderloin and sear on all sides.
Remove the pork and add the apples and onions to the pan.
Brush the dijon onto all sides of the pork and coat with the caraway seeds.
Place the pork on top of the apple and onion mixture and put in the oven for 12 minutes.
Turn pork over, add the wine and roast for another 10-12 minutes.
Remove pork from oven, place on a cutting board and cover to keep warm. Add butter to the apple mixture and return the pan to the oven. After 15 minutes, cut the pork into slices, remove apple mixture from the oven. arrange pork slices on top of the apple and onions, serve with cheddar cheese mashed potatoes.

Cheddar Cheese Mashed Potatoes

3 pounds russet potatoes
1/4 cup butter
2 cups sharp cheddar cheese, shredded
hot whole milk
salt

Peel potatoes and cut into even size pieces.
Add the potatoes to a large pot and cover so water comes about 2 inches above the potatoes.
Bring to a boil then add a generous amount of salt (about 2 tablespoons).
Boil until potatoes are tender and give no resistance when poked with a fork. (depending on the size of your potatoes about 20 minutes.)
Drain the potatoes, add butter and mash with a masher until there are no lumps. Add Cheddar and mix in. Add enough hot milk to get the desired consistency. Add salt if necessary.

10 minute Black Bean Soup

This weekend my family, friends and I are walking in the Juvenile Diabetes Research Foundation fundraiser. After the walk we are all coming to my house for chili and games. I haven't even begun to get anything ready.
The deadline for my Cigar Press article and recipe is Monday, and I have a serious case of writers block.
My daughter came home with a cold and about an hour later my youngest son woke up from his nap with a cold.
I don't have time for dinner tonight... With 3 young kids, that's not really an option so I looked in the cabinet and threw together black bean soup. It was literally done in 10 minutes, and it is really tasty. My daughter Lola has declared it her favorite. Success.

In a food processor chop
1 onion
2 carrots
Throw into a hot pot with a little oil and saute for a couple minutes

In the food processor finely chop
1 jalapeno (with or with out seeds)
3 garlic cloves
Add to pot with 1 1/2 Tablespoons Cumin and saute until fragrant, about 1 min

Add and bring to a simmer for about 5 minutes
1 14 oz can diced tomatoes (with the liquid)
2 14 oz cans black beans
2 -3 cups vegetable broth
1/4 cup orange juice
salt to taste

Smash some of the black beans to thicken the soup a little

Top each serving with a generous amount of chopped cilantro, diced avocado, crumbled feta (unless your making it vegan) and a bit of fresh lime juice.