Sweet Love and Ginger

Recipe

Apple Picking & Apple Pork Chops

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Apple Pork Chops


I love apple picking season, the act of apple picking and the goodies that follow, namely candy apples, apple butter, cider, and pie. This time of year I do whatever I can to add apples to our daily meals, usually because we have so many of them, but also because they are delicious. This is one of my favorite recipes that I think I have made a couple hundred times. I don’t know why I haven’t shared it with you before, it’s a shame that I haven’t.

Apple Picking & Apple Pork Chops
Prep time:
Cook time:
Total time:
Serves: Serves 4
Ingredients
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon smoked paprika
  • 1 lb boneless pork chops
  • 1 tablespoon unsalted butter
  • 1 medium onion, sliced thin
  • 1 large apple, cored and sliced thin
  • 1 tablespoon brown sugar
  • ½ cup white wine
Instructions
  1. Heat oil over medium high heat while seasoning the porkchops with salt, pepper, and paprika.
  2. Place the pork chops in the hot pan andsear for 4-5 minutes per side, or until it begins to turn golden.
  3. Remove the chops and set aside.
  4. Add butter, onion and apple to the pan and sauté for 3-4 minutes, or until the onions begin to brown and caramelize.
  5. Stir in the brown sugar, before adding the wine. Cook for another 3-4 minutes and allow the wine to reduce slightly.
  6. Adjust seasoning and serve immediately.

Apple Pork Chops

Fall Picnic and Camrelized Onion and Apple Tart

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I was in such a rush to get down our engagement story, so
that I would have every vivid detail that I completely glazed over the actual
picnic that we had on that beautiful day.

 
 
 
 

Chuck had suggested a picnic several weeks prior and we
decided to go in fall. I don’t know if he had a proposal in mind then or not
but I loved the suggestion and planned a whole bunch of food that I could use
in posts on the blog. Again I don’t know if this was part of his plan to throw
me off or not but it definitely worked. I put together a small cheese, and hors d’uoevre
plate, as well as a Caramelized Onion and Apple Tart which Chuck pretty much
ate on his own, and promptly requested that another one be made soon. Maybe that’s
what made him do it; my cooking?

Regardless of all that the tart was wonderful, and made
again in short order. The recipe is kind of a cheat because I used premade
dough, but that’s what makes it a keeper; it’s so easy, and a little different
from the usual tiny bites that we all normal serve for picnics and parties. It
is also very reminiscent of fall, with apples as one of the main ingredients
how could it not be? You can find the original recipe here, and for once I did not really stray from it too much, but with only 4 ingredients its no wonder.

Caramelized Onion and Apple Tart
1 tbsp extra virgin olive oil

1 medium red onion, sliced thin

1 medium apple, sliced thin

Salt & pepper

1 sheet pre-packaged puff pastry (Or croissant roll)

¼ cup crème fraiche or sour cream


Preheat oven to 400 degrees. In a small pan, sauté onions
over medium high heat until they begin to caramelize (about 15 minutes) add
apple, salt and pepper to the pan and continue to cook for 2-3 minutes, then
remove from heat and set aside. Place pastry on a parchment lined baking sheet
and sread crème fraiche leaving about ½ an inch around the outside. Arrange the
onions and apples on top of the pastry and place in the oven for 30 to 35 minutes,
or until the pastry has become golden brown. Remove from heat and cut into
pieces to serve.

Late Summer Vegetable Beef Stew

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There
is a chill in the air, but my garden is still producing quite the bounty, which
means I can’t deem this one a completely fall dish. It has the perfect blend of
warm fall comfort, and fresh delicious vegetables. So it must be a late summer
dish.

The
only things I actually needed to buy for this were the cabbage, and the beef,
everything else came from mine, or Miss Amy’s garden. What is it that is so
satisfying about being able to say that this simple, wonderful dish came
from the earth and was nurtured by my own hands? It really is a gratifying
feeling.

I
kept it made simply with very few extras, and every vegetable I had in stock.
This meant that it was easy, clean, and full of flavor. I mean really every
spoonful had a different complex of flavors. I wouldn’t be shy about straying
from the recipe with different vegetables; I think you will be hard pressed to
find something that wouldn’t be good in here.

Late
Summer Vegetable Beef Stew

1
tbsp Extra Virgin Olive oil

1
lb lean steak, cut into 1-2inch pieces

1
medium onion, peeled & chopped

1
large bell pepper, chopped

2
large tomatoes, chopped

1
cup shredded or chopped cabbage

½
cup fresh corn

½
cup fresh or frozen peas

½
cup chopped green beans (fresh or frozen)

4
cups beef broth

1
sprig fresh oregano (1 tsp dried)

Salt
and pepper to taste 

In
a thick bottomed sauce pan heat oil over medium high heat. Add steak and cook
for 4-5 minutes or until browned, stirring regularly. Remove from pan and set
aside. Add onion to the pan and cook until it begins to turn translucent, 2-3
minutes. Next stir in the rest of the vegetables, broth, oregano and bring to a
simmer. Cook at a simmer, stirring occasionally for 10-20 minutes or until the
vegetables have begun to soften. Serve immediately. (Serves 6)


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Apple Spice Meatballs

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Again: Broken computer = unedited pics, bare with me.

Fallfamily outings, football games, and festivities usually require warm food, especially if its going to be outside in crisp weather. I always turn to mini meatballs for these kind of events because they are super easy, warm, filling and even all the little kids love them.

Meatballs can be considered a blank canvas, since you can add whatever spices and sauce that you feel like. I love playing around with the recipes to come up with something new, and over time have made probably a dozen stellar recipes. Recently I came up with this one inspired by fall and brought them to a family event, where they were a hit!

This recipe is super simple which is a plus in my book, but you can always make it a little more challenging by making your own meatballs. Just follow my basic meatball recipe and make quarter sized meatballs instead of the large ones.

 

Apple Spice Meatballs

6 dozen frozen packaged frozen meatballs

1 can (14 oz) cranberry sauce

1 jar (12 oz) Apple butter, or jelly

1 tsp pumpkin pie spice

½ tsp crushed red pepper

¾ cups ketchup

¼ cup water

Cook meatballs according to package instructions. \

Meanwhile in a large Dutch oven or sauce pan combine remaining ingredients. Bring to a simmer and cook for 10 – 15 minutes, stirring regularly, until well combined and thickened.

Gently stir in the meatballs and serve warm.

May be refrigerated and warmed before serving, or placed in a crock pot on warm.

The Path of My Thoughts & Easy Cheesy Potato Soup

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Sidenote: These, and several other pictures over the last little while are completely un edited, as my computer has died, and I’ve been stuck to uploading them at work in the wee morning hours before my day starts, please go easy on me for the time being.


I broke a cardinal rule of the book worms club. I saw the
movie first. In the case of Julie & Julia, I didn’t even know there was a
book until the movie came out, so I watched the movie first. Then when I was in
Ithaca way back in the spring I went to the most amazing book sale and
bought the book for 25 cents (I bought a whole bunch of books that’ day and
spent less than 3$ can you say score?). The book opens up with a discussion of Potato
& Leek Soup or Potage Parmentier.

Also on this trip to Ithaca I bought some specialty herbed cheese at
the farmers market that was really good, and somewhere fairly recently read
that tossing the cheese rinds into soup helps to add creaminess and flavor.

Now all these seemingly separate thoughts are not in fact
separate. This is what adds up in my mind to an amazing potato soup that I of
course have to share with you. Now before we go on I do have to admit that I
waited this long to share it with you, because I waited this long to make it.
Summer is hot, and so not the time for soup, but now that it’s fall I decided
that it was finally time to make it.
I love this concept because it allows me to save the cheese
rind, something I have always felt bad about throwing out, anything that helps
reduce waste, even a little is a great thing in my book. From now on I will be
throwing cheese rinds into a bag in the freezer for later use, and I can’t wait
to see what this will do for numerous other recipes.

I know not everyone buys specialty cheeses, but I’m sure the
same idea would work with a small block of your favorite cheese as well. Also
this is not Julia’s recipe, this is mine, the one I have always used, but I promise
it’s still delicious.

Simple Potato Soup

1 tbsp unsalted butter

1 tbsp extra virgin olive oil

2 leeks, sliced thin (white and tender greens only)

1 lb potatoes, peeled & diced

½ cup specialty cheese rinds (optional)

4 cups low sodium vegetable broth

4 tbsp heavy cream

2-3 tbsp chopped chives

Fresh cracked pepper

In a large thick bottomed sauce pan heat butter and oil over
medium-high heat, add leeks and cook for 2-3 minutes, stirring often. Stir in potatoes,
cheese and broth and bring to a simmer. Cook stirring occasionally for 20-30
minutes or until the potatoes are softened. Puree in a large blender or
carefully in batches until smooth (you may need to check for un melted parts of
the rind or unseen papers). Return to the pan and stir in cream. Serve hot in
bowls with chives and pepper on top. (Serves 4)