Adventures in the Kitchen, Craft Room, Garden, and the World!

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Did somebody say Apples?

Fill your trunk for $25 yesterday at Shelburne Orchards….. You could say we have a surplus of apples. But along with our surplus of apples…. I have so many plans, just not enough time.


This morning I started off with making apple chips. Really easy, but I am not sure how they will come out. I just put the oven to 200 degrees, lined 2 baking sheets with thinly sliced apples. And in an hour I will flip them, put them back in and bake.


I am also in the process of making an apple, onion, bacon, and blue cheese/cheddar cheese omlet.



Sauté 1/2 diced apple, 1/4 cup of diced onion, 1 tsp of butter until browned

In a separate pan I cooked 2 eggs, 3 egg whites, a tsp of cinnamon and a 1/2 tsp black pepper, a splash of milk (pre-whisked)

Once eggs are set add apple mixture, 3 strips of cooked bacon, 1 once cheddar cheese, 1 TBSP blue cheese to one side of omlet



Flip omlet, and voila breakfast is done. The picture looks a little funky, but it is yummy!

3 egg whites
2 whole eggs
1 TBSP milk
1tsp cinnamon
1/2 tsp black pepper
1 ounce cheddar cheese, grated
1 TBSP blue cheese crumbles
3 strips precooked bacon
1/2 apple
1/4 cup diced onion
1 tsp butter for sautéing apples and onion



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Baked spaghetti squash with garlic and butter

Spaghetti squash is one of those things everyone always talks about that I have never really attempted to make. As summer is winding down I am ready for fall meals but not quite ready to give up on the flavors of summer. So I went on a mission to find a summery spaghetti squash recipe that was not heaped with calories. The original recipe is here but with a few modifications baked spaghetti squash recipe

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1. Preheat oven to 375
2. Pierce the spaghetti squash with a knife a few times and put the whole thing in the oven (if you don't have an oven liner you may want to put it on a cookie sheet as it does drip a bit, but I put mine right on the rack)
3. Cook for about an hour until soft
4. Take it out and let it cool
5. Slice in half and scoop out the seeds
6. Using a fork scrap the squash into "spaghetti"

This is where I stopped for part one, I stored my squash overnight in Rubbermaid so that I just had to how the recipe together for a quick weeknight meal during the week.

7. Put about 1 TBSP of olive oil in a frying pan and heat
8. Add a heaping tsp of minced garlic to the oil
9. Add 1/4 cup chopped basil
10. Add about 1/4 cup chopped pine nuts (I added this to the recipe because I love pesto)
11. Add spaghetti squash strands and heat until warm



12. Sprinkle with grated Parmesan cheese and voila!

Great as leftovers too!