Monday, October 6, 2008

The Apple Week 2

With fall in full swing I met the morning with my best shawl collared deep red sweater and a killer sore throat. That meant lots of tea, which meant getting out the local honey, which lead to a plate of golden delicious apple slices to dip is said honey. Work was agony but early to work equals early home so I had some extra time to tackle the pile of dishes, start the belated laundry cycle, move the old ill fitting clothing out of the closet and onto the to-be-donated mountain that is taking over one corner of my room. Except for one instance where she bolted behind the fish counter at Whole Foods, K has been mostly cooperative and a good sport with only minimal bribery. She whined a little about dinner but then settled for coloring at the table while I managed to not only cook whole wheat pasta (always takes longer) and reheat the chicken but also put together an impromptu apple crisp loosely based on a recipe in the Whole Foods coupon flyer I was browsing at stoplights on the drive home.

Starting with 3 of my CSA Red Rome apples sliced and lightly sugared covering the bottom of my favorite blue 9" square Pyrex I tossed in a couple of handfuls of frozen whole cranberries. Next I mixed 2 cups of some long forgotten Trader Joes blueberry muesli (which is nicely preseasoned with cinnamon) with 2/3 cup flour, drizzled with oil and honey (can be adjusted to taste but I used 6 and 4 tablespoons respectively) and tossed with 1/2 walnuts before pressing on top of the fruit. Baked covered w/ foil at 375 for 45 minutes and then another 20 uncovered produced a very nice impromptu crisp.

For both lunch and dinner I enjoyed a portion of the 4 boneless whole chicken breasts(not half breasts like you positioned in nice little lines on a tray at your grocery store) I picked up from Fields of Athenry at their booth at Great Country Farm on Saturday. I breaded and finished them with tomato sauce, but no cheese using the chicken Parmesan directions from the Cooks Illustrated 08 Cooking Light issue and I will never do breaded chicken any other way. The breading stayed on, cooked to a golden brown w/o burning and stayed crisp, not soggy even 2 days later. I cut a few bite size bits off to give to K as "chicken nuggets" and served them over the bed of whole wheat penne and more sauce. A delicious dinner that would have gone great with wine but alas it was water for me and apple juice for K.

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