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Katie has set for an iron chef challenge for the mofo-ers. This weeks mystery ingredients were revealed to be apples and ginger! Yum!
Yesterday was the first day I was really feeling that Fall was here. It was chilly in the apartment, yet warmer outside – a sure sign that cold weather is on the way. There are leaves all over the sidewalk and you can see people bravely trying to deny the cold by getting just a little more time out of their summer wardrobe.
On my brisk walk to C-Town, I thought about my last post and how I wanted to try to make some non-wheaty, non semicircular foods in the Xpress, and I came up with the simplest idea – Ginger Baked Apples. My dad made baked apples all the time when I was a kid, and I hadn’t had them in a million years!
So, I picked up some crisp Macintosh apples and a hunk of ginger and set to work.
I sliced the apples in half and cored them with a spoon, filling the hole with diced ginger, brown sugar, cinnamon, earth balance and pecans.
Then, I closed the lid and cooked them for about 12 minutes until they were soft, but not totally mushy.
These were delicious (even though they don’t look very pretty) and oh so perfect for a chilly day served with some vanilla Tofutti.
*I should note that these were my second attempt at baked apples yesterday. I’ve learned my lesson. I will never start playing Viva Pinata 2 while something is cooking. I had heard a rumor that if you feed a Rashberry 10 pumpkins he will turn into a Chippopatmus.
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