Wednesday, April 15, 2015

Farm Share Dessert

We got two Fuji apples in our farm share this week and Hungry Girl's newsletter included an "Apple Pie Bites" recipe that called for Fuji apples. It seemed like the perfect pairing so I had to do it. It was quick to make and pretty tasty. The fillo shells have a definite crunch to them and the apples are soft and just a little sweet. My husband and I ate the whole 15 pies ourselves even though it says that makes five servings. I would absolutely do them again. Here is the link directly to Hungry Girl (just scroll down) and I have pasted their recipe below.

Hungry Girl Recipe
Hungry Girl's Apple Pie Bites
Apple Pie Bites 1/5th of recipe (3 bites): 58 calories, 1g fat, 26mg sodium, 11.5g carbs, 1g fiber, 4g sugars, 1.5g protein -- PointsPlus® value 2*

Teeny-tiny apple pies with HUGE flavor… Who knew these could be so easy to make?Prep: 5 minutes
Cook: 5 minutes
15 frozen mini fillo shells
1 1/4 cups Fuji apple (or another sweet apple) chopped into 1/2-inch pieces
1 1/2 tsp. brown sugar (not packed)
Seasonings: cinnamon
Preheat oven to 350 degrees.

Place shells on a baking sheet, and bake until lightly browned and crispy, 3 - 5 minutes.

Meanwhile, in a medium-large microwave-safe bowl, top apple with brown sugar and 1/4 tsp. cinnamon. Stir to coat. Cover and microwave for 2 minutes, or until apple has softened.

Fill shells with apple mixture.


Sunday, April 12, 2015

Continuing Adventures In Farm Shares

We once again have a working oven so the farm share adventures continue. This week we got cabbage, brussels sprouts, broccoli, more beets, naval oranges, fuji apples, collard greens and an eggplant as well as two lemons.

We repeated the earlier cabbage and chorizo recipe the first night as well as roasted the broccoli.

Roasted Broccoli
Chop up a head of broccoli
Toss it in a little bit of olive oil, salt and pepper
Bake at 400 degrees for 20 minutes.

It is an easy and straight forward recipe that seems to work well with a lot of vegetables.

The brussels sprouts were brand new to me. I have never had brussels sprouts before so I went with something that would provide extra flavors if the brussels sprouts proved too bitter.

We did not have Parmesan so we used Romano cheese which made it a little sharper. We quartered the brussels sprouts and I think we would cut them smaller in the future. Over all not a bad side.

Here is the recipe I used; just remember to cut the bitter ends of the sprout first.