at home with ann

Part of our CSA share last week was picking hot peppers. Colin, who has made it quite clear that he doesn't like peppers, going so far as to fish them out of a salad, or his mouth,  would not listen to my suggestion to steer clear of the jalapenos.  Instead, he took a few bites out of one raw.  He has since told me several times that it was "picy." With a whole bag of jalapenos on hand, I considered my options.  Chopping and freezing to add to chili and cornbread is always good, but I also wanted to try my hand at poppers.  It's a safe bet that any attempts by me to deep fry would likely end up in a kitchen fire, so the oven baking method seemed like a good approach. Baked Jalapeno Poppers modified from SkinnyTaste 8-12 jalapeno peppers 4 oz. cream cheese, softened 4 oz. monterey jack or cheddar cheese, shredded 2 scallions, sliced 1/8 teaspoon paprika 1/8 teaspoon garlic powder 1/8 teaspoon chili powder salt and pepper 2 eggs, beaten 1/2 cup ...

Remember the giant bags of apples we picked last weekend?  Despite our best efforts, we still have quite a few.  They've graced our table as part of nearly every meal and snacks in between.  Some are destined to be made into applesauce, because these waffles are amazing.  And yet we still have more. Colin loved this Apple Pie Chia Jam.  I've been using it to top yogurt, and he also goes for it straight up.  It would be delicious on ice cream or oatmeal.  Just another way to eat apples at every meal. Apple Pie Chia Jam recipe from Oh She Glows 3 large apples, peeled and diced (~3 cups) 3/4 cup 100% pure apple juice 2 Tablespoons chia seeds 1 teaspoon cinnamon 1/2 teaspoon vanilla extract pinch of sea or kosher salt Combine all ingredients in a medium saucepan and stir. Bring to a low boil, reduce to low and cook, covered, for 15-20 minutes, stirring occasionally. Store in the refrigerator.

Yesterday we had an unseasonably warm day, and I couldn't be happier about it.  Sure, during the summer I complain about the humidity during a heat wave, and turn on the air conditioning upstairs for sleeping (it's for the baby ); but I'd take heat over cold any day.  This salad is the perfect combination of all the wonderful late summer food; sweet corn, crisp green beans, juicy tomatoes and fragrant basil.  It makes an excellent side dish, we ate it last night alongside broccoli quiche and roasted potatoes, and it is also a perfect light lunch.  Especially if, like me, you're planning to use up some random marshmallows and make rice crispy treats later.  Or, just be healthy.  Whichever. Green Bean, Corn and Tomato Salad modified from Self Salad Ingredients: 3-4 ears fresh corn, removed from cob 1 lb. green beans, blanched in boiling water and cut into bite size pieces 1 cup cherry tomatoes, halved or quartered 1/2 jalapeno, seeded and minced 1...

As if we didn't have enough apples and applesauce in our lives, we went apple picking this weekend.  It was Colin's first time out, and we went with my sister-in-law and some friends who also have a 20 month old.  The babies ate their weight in whole apples, and the parents wondered what they were going to do with pounds and pounds of fruit. I have plans for crisp and pancakes, and am planning to make several batches of these waffles to stick in the freezer. Aside from being awesome for anyone, these waffles are excellent for kids.  They are portable and easy to eat, as well as being relatively healthy.   Applesauce Waffles modified from Chocolate Covered Katie Yield: 4 waffles 1 cup whole wheat pastry flour (or all-purpose) 1/2 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 cup applesauce 1/4 cup maple syrup 2-4 Tablespoons milk 1 Tablespoon coconut oil (or other or butter) 2 teaspoons vanilla extr...

This week we made applesauce with our friends Sarah and Brycen.  Sarah generously provided the apples from her parent's trees, and Brycen and Colin helped in the way only 1 1/2 year olds can.  We used our giant applesauce stash to do some baking together and made muffins, amazing waffles, and this bread.  Sarah said things like, "all these things will freeze really well, that's why it's ok we made so much."  Meanwhile, I was thinking, I hope these last until the weekend.  Apple Oatmeal Bread modified from Stonyfield Farm 1 cup plain or vanilla yogurt 1 cup oats 1 egg 1/2 cup applesauce 1/4 cup brown sugar 2/3 cup all-purpose flour 2/3 cup whole wheat flour 1 tsp baking soda 1 tsp ground cinnamon 1/4 tsp salt 1 cup diced apples Preheat oven to 350 degrees. Prepare a loaf pan with cooking spray. In a small bowl, combine yogurt and oats. In another bowl, mix together egg, applesauce and brown sugar. In a third bowl, whisk together flours, bak...

There is more corn.  And more corn to come.  I'm building up my freezer stash to help remind myself of August when it's snowing.  In the meantime, fresh salads like this are versatile, adaptable and delicious.  A couple weeks ago I was working on a different corn recipe; a summer squash and corn fritter.  My batter didn't hold together particularly well, and little pieces of corn were falling off into the pan.  As the oil in the pan got hotter, the corn kernels did as well, resulting in popping corn exploding all over the kitchen.  It ended with hurling the lid on the pan, running out of the room, and doing a full kitchen clean after dinner.   Needless to say, it didn't make it on the blog.  I'm happy to report that this recipe involved no corn-induced burns or late night swiffering.    Corn and Feta Couscous with Basil Vinaigrette based on Rachael Ray 1 cup couscous 3/4 cup basil leaves 1/4 cup olive oil 1/4 cup red wine ...