Baked Apple Chips

apple chips

It’s starting to feel a tiny bit like fall here on the east coast–harbinger of apple picking and pumpkins galore.

I visited an amazing local farmer’s green market around the corner last week and was greeted with a cornucopia of fresh produce–locally grown.  The apples were just too impressive to pass up.  Instead of my normal morning workout, simply carrying two bags of apples was all that I needed to break a sweat.

With all those apples, I was compelled to bake some apple chips.

This recipe is super easy and really only requires one ingredient: apples. We used  Red Delicious apple sand a Gala apples but, really, any variety is fine. The key is to slice the apples as thin as possible. We used our handy OXO Mandolin to get perfectly even slices.

Next, just lay your slices on a cookie sheet lined with parchment paper. We chose to sprinkle our slices with some cinamon and sugar too before we let them bake in the oven for approximately one hour.

While baking, the sweetest smells of fall will waft throughout your kitchen.

After an hour, just loosen the apples from the paper and cook them for another 2-3 minutes and you’re resdy to enjoy the most delicious apple-based snack.

But, we now have a new (healthy) snack that we can make on a moment’s notice.

Enjoy.

Beef, Kale and Vegetable Stew

Beefkalevegetable

I asked Serena, author of celebrated soup blog Seriously Soupy, to share a soup recipe that can help bridge the gap between the end of summer and the kick off to the new school year.  Because, who isn’t searching for easy, time-saving recipes when the afternoon schedules are frenetic.

We love Serena’s Beef, Kale and Vegetable soup and there’s nothing better than serving a hearty soup that functions as a complete meal too.  We hope you enjoy!

Here’s what Serena has to say:

While I love the light summer soups, there is something so comforting of the meal-in-a-bowl option that makes for a wonderful dinner option. Personally, I love rich vegetable soups so I added peas, carrots, potatoes and crunchy kale as well as a base of tomatoes and onions. I also added in some lean beef and rice, which can be easily modified to another type of meat or no meat for vegetarians. Enjoy!

 

About Serena the author of the celebrated  blog called Seriously Soupy: Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making.  Since it started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site!  You can join Serena on her Soupy journey at SeriouslySoupy.com and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.

 

 

Summer Fruit Dips

I’m amazed that some of my friends have kids who have already gone back to school. To me, summer is finally in full bloom.  Due to the harsh winter, none of our flowers even showed signs of budding until the end of July.  The corn stalks are finally as high as high as an elephants’ eye.  The farmer’s stands are BURSTING with a plethora of colorful fruits and veggies that it’s hard not to stop and simply take in their visual beauty and splendor.

From August through Labor Day, my kitchen is usually stocked with  fresh fruits and vegetables  so I can make a quick, light, refreshing summer recipe on the fly.  For instance, last night, for dessert, my son asked for fruit salad.  This has never been requested before so I jumped at the opportunity.

Simply cutting up a variety of fruits:  apples, pears, strawberries, and bananas, and serving them with a homemade fruit dip (that literally took five minutes to prepare) was the the perfect answer to his request.  Not to mention, we enjoyed it this am for breakfast too.

Time to enhance the flavor of fresh, ripe fruits to give them the added attention they deserve.

Enjoy.

 cherryfruitdip

photo courtesy of P&G Everyday

fruit dip

 

Grilled and Chilled Peach Soup

chilled peach soup

Even though I’m starting to get solicitous emails for Halloween costumes, I refuse, on August 1st, to admit that summer is ever ending.

The farm stands are bursting with a cornucopia of fresh fruits, veggies and herbs.

The corn is almost as high as an elephant’s eye.

The frothy surf is just a tad bit warmer.

In my mind, summer is FINALLY here.

To celebrate the season, I’ve been thoroughly enjoying grilling fruits and vegetables outside.  Have you grilled any Kale yet?  Watch my video:

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My favorite grilled fruits recipes are for peaches, pineapples and bananas.  Today, Seriously Soupy will share her her simple yet refreshing recipe for Grilled and Chilled Peach Soup.

Don’t forget, there’s an abundance of chilled soups waiting to be tried.  Once you do try them,  you’ll get hooked and your soups will undoubtedly become a fixture to your picnic table alongside the burgers and dogs.

Here’s what our resident expert Seriously Soupy has to say:

Chilling various fruits and vegetables is a great way to create new soups while staying cool. I want to test out a few this summer and started with a grilled and chilled peach soup. This soup-like blend took two days to make, which began by grilling the peaches with fresh mint, basil and lavender. The mixture was then cooled overnight in the fridge and blended together with some water and chilled in a freezer for a tangy/sweet soup-like blend that is sure to be a hit this summer. Enjoy!

peach soup IMG_0124 IMG_0129

About Seriously Soupy: Serena is the author of a blog called Seriously Soupy.  Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making.  Since it started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site!  You can join Serena on her Soupy journey at SeriouslySoupy.com and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.

 

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