Single Serve Apple Pie: A Quick Post Before the Real Thing

It figures - I go one day without checking up my Google Reader, and I miss out on one of my favorite geek holidays...

March 14 - Pi Day. (Get it? 3.14 - Pi??)

Nerdish tendencies aside, I feel that such delightful wordplay deserves an equally delightful dessert. In this case, Single Serve Apple Pie (baked in a jar) courtesy of Brownies for Dinner.

I'm all about single serve desserts that require minimal prep work. Plus, small food items are just cute. I mean, come on - have you ever seen an ugly petit four?

I promise to update my cooking (lazy man's Pho and Pan Baked Chicken) and dining escapades (dim sum!) later today - in theory. But in the meantime, enjoy your individually portioned deliciousness and while giving thanks for all the irrational numeric joy that is ∏.

*******************************************************************************

Single Serve Apple Pie-in-a-Jar
(courtesy of Brownie for Dinner and Our Best Bites)

HARDWARE: 4 half pint mason jars

Pie Dough (any 9-in basic dough will do – including store bought- but if you need a basic recipe, check out Our Best Bites’ recipe)

Step 1: Make a topper and line the jar

Roll out a small handful of dough and roll it out to about ¼ inch thickness. Using the opening to one of the jars as a cookie cutter, cut out 4 circles of dough (these will serve as the tops to your pies) and set aside.

Use the rest of the dough to line the jars, taking small portions of the dough and pressing them into the jar. (No, you do not need to grease them) Make sure it's pressed all the way up to the top of the jar, or pretty close to it.

Step 2: Fill your jars with pie-like goodness

You'll need about ½ cup filling for each jar. Any filling will do – canned included. For the sake of this post and as a credit to Our Best Bites general awesomeness, I’ve posted their recipe below:

Basic Pie-in-a-Jar Filling (makes enough for 4 jars)

2 cups prepared fruit (pitted, diced, peeled, etc.)

2 tbsp brown or white sugar (adjust the amount of sugar based on the sweetness of fruit)

2 tbsp flour (more if fruit is particularly wet or moist; less if it's pretty dry)

1 tbsp butter (quartered and divided between the pies)

Seasonings/flavorings- cinnamon, nutmeg, vanilla and almond extract, citrus zest etc)

When your filling is all combined, divide it between the jars and dot a pat of butter on top (about ¼ tbsp)

Step 3: Top it off

Be sure to cut slits into each pie top circle so steam can escape during baking. Place one of the pie dough circles on the jar.

When your topper is ready, slip it onto the top of the pie. It will be large enough that the outside edge goes up the side of the dough-covered jar a bit. Then use your finger or fork to press the 2 pieces of dough together to seal.

Extra tasty option: Brush pie tops with butter and sprinkle with sugar.

Alternative Step 3: Crumb it off

Another option is to do a crumb topping. (Our Best Bites to the rescue, again!)

Crumb Topping (for 4-6 pies)

¼ cup brown sugar

¼ cup flour

2 tbsp oats

¼ tbsp cinnamon

3 tbsp cold butter

Combine sugar, flour and cinnamon. Cut in butter. Add oats and stir to combine.

Step 5: Bake them or Freeze them

FREEZING: When your pies are all done and topped, place metal lids back on and seal them tight. Place pie goodness in the freezer. They should keep for a few months and can placed on a baking sheet and popped directly into a 375˚ F oven for ˚50 -60 minutes. (If you’re worried about putting frozen jars in a hot oven, feel free to let them warm up to room temperature first.)

BAKING: Preheat oven to 375˚ F. Remove the metal lids and place jars directly on a baking sheet. Bake for about 45 minutes, or until the tops are golden brown and the middles are bubbly. If you're baking them fresh and not frozen they take about 45 minutes.

Depending on your filling you can pop them right out of the jar and onto a plate or just eat them right out of the jar.

Enjoy!

Toasted Mushroom Pasta: The First Signs of Spring and Setting Goals for 2010

Despite a crippling winter this year, it seems that Spring is taking its first steps into the sunlight.

Of course, this could be the beginning of an equally crippling summer, but I can enjoy the more temperate mid-season for the time being. I was (finally) able to start training for the Baltimore 10-Miler with my buddy, Indira - outdoors no less - running along the pathways through Patterson Park. It was all very scenic.

So Spring, in short, is a good motivator. The warmer temperatures and natural sunlight inspire me to get off the couch, clean off the cobwebs and seasonal affect disorder, and get to work on some of my other goals for the year, such as...

Realistic Goal for 2010 #1: Finish and return copy of "The Girl with the Dragon Tattoo" that I borrowed from my mother-in-law about, oh, 16 months ago.

Not-so-realistic Goal for 2010 #1: Learn to surf. Preferably without significant physical damage to self, others, or the local fauna in the process.

Realistic Goal for 2010 #2: Finish crochet projects for numerous, numerous number of children recently and soon-to-be born to various friends and loved ones.

Not-so-realistic Goal for 2010 #2: Convince NZ government that they should pay for me to live in Wellington.

See? There's loads to do!

The sunlight also inspired me to try something on the lighter side of home cooking, so last night I borrowed from Ali at Give Me Some Oven and made some Toasted Mushroom Pasta.

As I've mentioned before, I'm generally not a big fan of mushrooms. But, I've learned that statement is generally limited to button mushrooms. And olives, which suck mightily, but that's another post entirely. Anywho, substitute baby bellas (left over from last week's pot roast) and you've got yourself a meal! A friggin' tasty one at that, too...

(Admittedly not the best photos, but trust me - it's deceptively delicious.)

Happily, this recipe is pretty easy to convert into a vegetarian dish. It's also easy on your budget and personal time, which is all kinds of good in my book. Make it while listening to Paolo Nutini's new album as you finish the bottle of white wine partially used in the recipe.

You'll be toasting the new Spring all evening.

*******************************************************************************************************

Toasted Mushroom Pasta

(From Give Me Some Oven and adapted from No Tea After 12)

Ingredients:

3 Tbsp. extra virgin olive oil

1 Tbsp. butter

8 oz. fresh mushrooms (approx 2 cups), cleaned and thinly sliced

2 cloves garlic, minced

¼ cup flat-leaf parsley, chopped

1 tsp. dried oregano

½ cup dry white wine

8 oz macaroni or other pasta

2 cups chicken or vegetable stock

¼ cup cream

¼ cup freshly grated parmesan cheese

¼ tsp. freshly ground black pepper

salt to taste

Method:

Heat a large heavy skillet over very high heat, add 1 tablespoon of the olive oil to the pan. Sautee the mushrooms until browned, but not cooked all the way through, about 2-3 minutes. Reduce the heat and add the parsley, garlic, oregano and cook for another minute or so. Pour in the wine and simmer for 3-5 minutes. Remove the mushrooms and remaining sauce to a bowl, and set aside.

In another large skillet or saucepan, add the remaining 2 Tablespoons olive oil and the butter. Add the macaroni and stir it constantly until it is a deep golden brown (this should take about 5 minutes). Be sure to watch carefully, as the pasta can go from toasted to burnt very quickly!!

Once toasted, pour in the chicken stock and bring to a boil. Reduce the heat and simmer uncovered until the pasta is al dente, or almost tender. (This should take approximately 10 minutes.)

Stir in the mushroom mixture and cream and cook for a few more minutes to let everything come together in a beautiful creamy, but not claggy sauce. Remove from the heat and stir in the parmesan and pepper. Taste for seasoning, add salt if needed, but the Parmesan is usually just salty enough. Sprinkle with a bit of fresh parsley, and more Parmesan if you’d like.

Vegan Mac N Cheese and Pot Roast: Sailing solo in Baltimore and learning the dark side of tofu

The hubby had to work out of town the this week, leaving me to feed and fend for myself for an evening. Now, I'm a grown woman. I've lived and traveled abroad on my own. I can drive s stick shift (albeit poorly). I even have a few Judo lessons under my belt. But take away my husband for an evening and suddenly I can't sleep alone in the bedroom.

It's not romance driving my insomnia so much as total cowardice. When forced to fly solo for a night, Baltimore suddenly seems like the most dangerous city in America. It doesn't help that whenever I mention that I actually live in B'more, most people give pause and then utter, "Have you seen The Wire??" with more than a little concern in their voice.

Given that I had an entire evening to myself (indoors), I decided to try some new recipes. First off: Creamy Vegan Mac n' Cheese. I came across this recipe on Tastespotting.com. I've had all the components of the recipe separately at one time or another (soy milk lattes, NP popcorn and pasta, chick pea salad with tahini dressing, etc.). So, I thought the recipe itself could prove palatable. Besides, I'd get to use my crock pot - yet another in the long line of kitchen appliances I don't use nearly often enough.

The ingredients.

Lina checking out the goods.

An hour and a half later I had my first taste of gluten-free vegan pasta.

It was awful.

I love me some tofu/edamame/vegan cuisine, but lord above I could barely get past the smell of the dish, let alone the taste. I'm not sure if the culinary misfire is my doing (my pasta was made from quinoa and kumquat, and I didn't use the same brand of vegan cream cheese) or just do to the fact that you can't make soy taste like Kraft processed goods, but either way the end product ended up in the garbage. Oh well! Can't win them all. I'm posting the recipe at the end of this entry just in case anyone else would like to have a go at it.

I ate some of my Gourmet Spicy Ramen instead and cleaned out the crock pot for a second attempt at cooking dinner. Since the vegan thing hadn't panned out so well, I went straight to the other end of the chef spectrum and made something a little meatier: Pot Roast with Veggies.

Tony loooooooooves Pot Roast, but given the amount of cooking time required (and the fact that it is a crap-load of red meat), we have it only a few times a year. Plus, I'm forever trying out different versions of the basic roast recipe. (The current family favorite being the Cooks Illustrated March 2002 take on the dish.)

This particular recipe called for 8hrs of low heat stewing. Since I had a sleepless night ahead of me anyway, I just chopped, seasoned, and piled everything into my crock pot and then settled on the couch with the cats.

The goods (Take 2).

Come the next morning, I had a pretty decent dinner ready to go. I let the carafe cool down and then popped the whole thing in the fridge. After I returned from work, I drummed up a quick gravy to go with the dish. The recipe didn't call for butter, but I thought it would be a nice flavor addition that would add some silkiness to the gravy's texture. And I was RIGHT.

While the CI version remains the house favorite, this recipe still turned out a tasty platter. And it makes leftovers for friggin' days.

So what's your biggest culinary misstep? Or, your favorite vegan dish? Feel free to share the recipe~ I'm not giving up on vegan cooking just yet...

Slow Cooker Mac and Cheese:

1 8-oz. box gluten-free quinoa elbow pasta (uncooked)

florets from 1 head of broccoli, washed and chopped

2/3 cup nutritional yeast flakes, plus more for serving

2 tablespoons sesame tahini

1/2 cup Follow Your Heart Vegan Gourmet cream cheese

1 cup unsweetened soy milk

3 tablespoons Earth Balance buttery spread

1 1/2 teaspoons sea salt

1/2 teaspoon paprika

1/4 – 1/2 teaspoon cayenne pepper

1 teaspoon dry mustard powder

1/4 teaspoon turmeric

1 1/2 cups plus 1/2 cup water, divided

Directions:

1. Add all above ingredients (only 1 1/2 cups water) to your slow cooker. Stir and cover. Set on a low setting for 1 1/2 hours. Stir occasionally.

2. After 1 hour has elapsed, add another 1/2 cup water. Stir. After 1 1/2 hours has elapsed, test macaroni for doneness before serving. If needed, you may add an additional 15 minutes to cooking time. Watch closely, though, to make sure pasta does not overcook.

3. If desired, to serve, toast 1/4 cup nutritional yeast flakes in a saute pan for a few minutes until lightly browned. Sprinkle over individual servings.

*************************************************************************************

Beef Pot Roast with Veggies

INGREDIENTS

3 lbs beef chuck roast

3 cups beef broth

6 oz tomato paste

¼ cup balsamic vinegar

1 Tbsp brown sugar

2 tsp paprika

2 tsp allspice

1 sprig fresh rosemary (or 1 Tbsp dry)

1 lb carrots

2 small onions

6 small red new potatoes

8 oz. button mushrooms
(I personally cannot stand button mushrooms, so I substituted some baby bellas)

6 cloves garlic

Gravy

2 Tbsp cooking oil

3 Tbsp all-purpose flour

3 cups juice from cooked roast

STEP 1: In your slow cooker, combine the beef broth, tomato paste, balsamic vinegar, brown sugar, paprika, allspice, rosemary and garlic cloves (whole). Stir or whisk until everything is evenly incorporated.

STEP 2: Wash/cut/peel the vegetables (carrots, onions, potatoes, mushrooms). Leave the vegetables in fairly large chunks because they will be cooking for hours and smaller pieces will disintegrate. Put half of the veggies in the slow cooker with the broth.

STEP 3: Place the chuck roast on top of the veggies and broth then top with the second half of the vegetables. Secure the lid on the slow cooker and set to low heat. Let cook on low for 8 hours (perfect for while you are at work -- or skipping on sleep on the couch).

STEP 4: After 8 hours, begin to cook the rice. Transfer the roast to a cutting board and slice or shred the meat (your preference). Remove the vegetables from the broth with a slotted spoon. Either use the remaining liquid as an au jus or continue to the next step to make a beef gravy.

STEP 5: For the gravy, heat 2 Tbsp of cooking oil in a sauce pan over medium-high heat. Add 3 Tbsp of all-purpose flour and continue to stir and cook for about 2-3 minutes (this toasts the flour particles and prevents a floury taste). Whisk in 2-3 cups of the juice from the cooked pot roast. Let the mixture simmer until thickened (should only take 1-2 minutes). Pour the gravy over top of the roast and veggies. Serve over noodles or rice.

P.S. A buddy of mine expressed surprise at how long I've been blogging, so for the sake of review, I'm linking to the blog I kept while I lived in New Zealand. Enjoy!