Food for Thought

I am unabashedly happy this week.  The reason?  No reason!  I am happiness, and happiness is me. 

Is my life perfect?  Not by a long shot, but I know that there are people out there that are praying for what I have.  What I have is pretty awesome.  I have a man who loves me and all my flaws; I have a job that I absolutely love waking up to every morning; I have a beautiful family that loves and supports me.

I will be at the Incredible Food Show tomorrow and reporting back on Monday.  If you go, say hi!

Have a fabulous weekend!
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Fried Apples

Apple season is in full swing here in the Bluegrass!  Orchards like Reed Valley and Evan's have stands at the local farmer's market where you can try different types of apples and buy them for ridiculously low prices!

Take advantage by making this quick and easy recipe for one of my favorite apple dishes--fried apples!

 {Fried Apples with ice cream}

 {Apples from Reed Valley Orchard--some were galas (yellow) and pixie crisps (red)}

 {Cooked apples}

 {Showcasing the wonderful KY Proud products that went into this delicious dessert!}

One year ago: Cauliflower Rice
Two years ago: Pumpkin Bars

Fried Apples

Makes 8 servings

8 apples (local), cored and sliced into 1/2 inch wedges
3 plus 1/2 cups cider (local)
4 tablespoons cornstarch
6 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves

1. Place apples and 3 cups cider in a large pan on medium heat.
2. Cook apples until fork-tender, about 15 minutes.
3. Meanwhile, mix remaining 1/2 cup cider, cornstarch, and spices together.
4. Once apples are done, remove them with a slotted spoon and turn the pan up to medium-high.
5. Add spice cider mixture and heat until thickened.
6. Add cooked apples back to spiced sauce and stir to coat the apples.
7. Serve.

Use apples that you would eat plain; I personally don't like Granny Smith apples, so I used one of my favorites, Gala, along with a new favorite, Pixie Crisp.

You know that picture with the melting ice cream?  Yeah, it didn't last long!  The ice cream went with it perfectly!  My mom and I also bought almond croissants from Le Matin French Bakery and had fried apples with that too.  I'm pretty sure you can have fried apples with anything and for any meal.

I'm so happy to join the Dead Easy Desserts challenge this month hosted by franglais kitchen and maison cupcake

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Chickpea and Kale Salad

I won't lie--I've never been a fan of kale.  I'd tried it a few times, but this year when I saw it was on sale, I got a pound (which with leafy greens, is quite an amount!) and experimented.  I saw this recipe and made it because I had everything, and it sound delicious!  I ate it every day last week for lunch, and I was a bit mad when The Hubby found it, tried it, and ate the rest!  However, hearing him say he liked it was priceless--he didn't know it was healthy and had kale. 

 {Chickpea and Kale Salad}

 {This salad--really really really easy!}

 {Close up view}

One year ago:  Baked Potatoes (Crock-pot)

Chickpea and Kale Salad
from wishful chef

Makes 8 servings

2 cans chickpeas, rinsed and drained
6-8 leaves kale (local), chopped
1/4 cup fresh parsley (local), chopped
4 tablespoons olive oil
2 clove garlic (local), chopped
4 tablespoons lemon juice
salt and pepper, to taste
1/2 cup Parmesan cheese, grated

1. In a bowl, combine chickpeas, kale, parsley, olive oil, garlic and lemon juice. 
2. Add salt, pepper and grated cheese. 
3. Toss all ingredients together and mix well. 
4. Cover bowl and refrigerate. 
5. Best served immediately and at room temperature . Top with more grated cheese for presentation.

Have you ever had kale?  Did you like it?  I have a bit left over so I am going to saute it.  Maybe next year, I'll get a bit more fancy with it!

 Thanks to Lisa's Kitchen and Tinned Tomatoes for holding this vegetarian challenge!

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Pumpkin Sage Rice

I've seen a few recipes on Pinterest with pumpkin and sage so I thought that I would give it a try with some Parmesan cheese and rice.  This was so delicious that I couldn't stop taking little bites even after I had eat dinner.  I was so excited to take this to work as lunch for a few days, but The Hubby ate it all!  I was so mad at him!  I'm really glad he loved it, but he could have left me a little!  Lesson learned---I need to squirrel away my favorite recipes so I have some for the next day (mainly to see how it tastes, reheats etc. plus I like it).

 {Pumpkin Sage Rice}

 {Closer view of the pumpkiny goodness!}

One year ago:  Annie's Apple Cake

Two years ago:  Baked Egg in Roasted Tomato Cups

Pumpkin Sage Rice

Makes 4 servings

1 cup brown rice, soaked to speed up cooking
2 cups broth
2 tablespoons butter
1/2 cup milk
2 tablespoons cream cheese
3/4 cup pumpkin puree
1/2 to 3/4 cup Parmesan cheese (depending on how cheesy you want it, but the more you put in the less you will taste the pumpkin)
1 tablespoon fresh sage (local), chopped (1 1/2 teaspoons dried)

1. Combine rice and broth in a pan and cook until rice is done adding more broth as necessary.
2. Add butter and stir until melted.
3. Add milk, cream cheese, and pumpkin and stir until melted (if using dried sage, add here).
4. Add cheese and stir until combined.
5. Turn off heat and add sage, stirring to combined.
6. Add salt and pepper to taste.
7. Serve.

The pumpkin and sage were not overwhelming so I can imagine serving this to kids because it does taste creamy and cheesy.  This is also the perfect fall recipe if you don't really care for sweets.  Plus, I feel that pumpkin is very under-utilized for its savory qualities.  Speaking of which, you can also try this Pumpkin and White Bean Stew for another delicious and savory recipe.

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