Looking for ideas for roasting potatoes? Try these. This will be a running list as I try them!
Start with 1 lb. potatoes, diced a bit smaller than 1 inch square.
Salt and Vinegar
In a bowl, toss potatoes in:
2 T. olive oil
2 T. malt vinegar
1/2 t. salt
1/2 t. pepper
Scoop out with a slotted spoon and set the bowl aside. After roasting at 400 degrees for about 35-45 minutes throw them back in the bowl and toss them in the oil/vinegar mix that was left over.
I read about delicata squash and wanted to give it a try since you don't have to peel it. Sounded easy! It was. It's a very mild flavor and I've made it a couple times already. Below are a couple of ideas on seasoning.
(Shout out to another kind of squash I tried recently that is harder to find unless you are at a farm -- honeynut squash. It's smaller and darker than the butternut and I prefer it over butternut. If you find it--buy it! Cut it in half, scrape the seeds and plop some butter in the cavity with some brown sugar. Bake.)
Delicata Squash
Cut the squash in half the long way and scrape out the seeds. Cut in half moons less than an inch thick. Toss in olive oil and seasoning.
Seasoning 1
Salt, pepper, and 1 tsp. curry powder.
Seasoning 2
1/4 t. each: paprika, cinnamon, garlic powder, cayenne pepper, salt
Roast at 425 degrees on parchment paper, about 25 minutes.
Optional dipping sauce:
1/2 c. plain Greek yogurt
2 t. lemon juice
1/4 t. salt
Garnish with olive oil and toasted sesame seeds
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c = cup
t = teaspoon
I had never been apple picking. Can you believe it? So sad. But, this year was different--my birthday, my pick. We headed out on a long drive out to Edwards Orchard, purchased our 1/2 bushel basket, climbed up on the wagon pulled by a tractor, and headed out to the trees. The day we went, we had our choice of Fuji, Golden Delicious, and Autumn Beauty. We meandered around filling our basket with an assortment of all three kinds. Not including the ones we had to 'taste test'. You gotta be sure you like 'em, right?
Side note--Wearing plaid and jeans just screams apple picking outfit. Did I wear it even though it was warmer than you would expect in October? Yes. Do I kinda wish I would have worn shorts? Also, yes.
Once you get home with that beautiful bounty, you have to figure out what to do with all those apples! This apple crisp doesn't use much, but it is so good--you simply must warm it up a bit for maximum enjoyment. My apple sauce recipe is also a great way to use some apples.
Just checked apple picking off my bucket bushel list.
Dutch Apple Crisp
Crisp:
2 c. flour
1 c. brown sugar, packed
1/2 c. quick cooking oats
3/4 c. butter, melted
** You can easily 1/2 this if you only want a single top layer. Just put the full amount of filling in a pie plate or smaller casserole dish and top with the 1/2 recipe of Crisp.
Filling:
2/3 c. sugar
3 T. cornstarch
1 1/4 c. cold water
4 c. peeled and chopped apples
1 t. vanilla
1 t. cinnamon
1/4 t. nutmeg
Mix the Crisp ingredients and save 1 1/2 cups aside. Press the remaining in a 9 inch pie plate, on the bottom and up the sides.
In a saucepan, cook the sugar, cornstarch, and water until the mixture is smooth. Bring it to a boil and cook it and stir until it is thickened, about 2 minutes or so. Remove it from the heat and stir in the apples, vanilla, cinnamon and nutmeg. Pour the mix in the pie plate.
Crumble 1 1/2 c. crisp topping that was set aside on top.
Bake at 350 degrees for 40-45 minutes until the crust is golden brown and the filling is bubbly.
Let cool on a wire rack.
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c = cup
T = tablespoon
t = teaspoon
