Stovetop Ginger Apples

Stovetop Ginger Apples

2 tart apples, peeled and cored and chopping in small pieces
1 tablespoon lemon juice
1 tablespoon butter
1/2 teaspoon ground nutmeg
1 inch fresh ginger, peeled and micro minced
2 tablespoons real maple syrup
1 teaspoon pure vanilla extract

Years ago in California I used to get the heirloom Pippin apple for pies and baking. Nowadays the pippin isn't seen at farmers markets but has been largely replaced by the Granny Smith apple.

pippin apple

Take chopped apples and soak them in water with the lemon juice to prevent browning. Melt butter in a small saucepan. Drain apples and add them to the saucepan. Add nutmeg, ginger, maple syrup, then vanilla. Cook till apples are soft. Tangy and good for a sore throat, for a breakfast, or dessert dish, healthy too.

Wild Rice

 Wild Rice

1 bag of wild rice, cooked
1 shallot, chopped fine
10 mini peppers chopped fine
2 garlic cloves, minced
olive oil for sauteing vegetables

 

Spruce up your wild rice dish. Cook the rice. Meanwhile sauté vegetables in olive oil. Add these ingredients to the rice and serve immediately. It's a quick and easy variation on wild rice. Actually wild rice is a grass/grain whose seed heads are harvested. Who knew ?

Spicy Hot Potato Wedges

Spicy Hot Potato Wedges

6 medium potatoes of your choice, cut into wedges
1 tablespoon avocado oil (or olive oil)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon chipotle pepper powder
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar

Soak potato wedges in water for 15 minutes. Drain well and pat dry in a tea towel or paper towels. Place potatoes in bowl and coat lightly with avocado oil. Sprinkle all spices and sugar over potatoes and toss well. Place on a parchment lined baking sheet or in a glass baking dish coated lightly with avocado oil. Bake at 400 F for 40 minutes or longer till desired doneness and crispiness. Serve with a dipping sauce if you like. You might need a creamy sour cream sauce since these are pretty hot.

Baked Whole Pompano

Baked Whole Pompano

1-2 small whole pompano
1 yellow onion sliced into rings (substitute shredded cabbage)
olive oil to coat baking dish
1 tablespoon dried dill
2 large cloves garlic, minced and mashed
1 inch fresh ginger minced
4 tablespoons olive oil
zest and juice of one lemon
1 tablespoon soy sauce
1 tablespoon rice wine

1 teaspoon fish sauce
1 teaspoon hoisin
1 teaspoon oyster sauce
salt and pepper to taste

Take pompano out of fridge and let get to room temperature. Wash and pat dry pompano fish cutting off the fins and trimming the tail. Cut across body of both sides of fish with knife but not through to the bone. Sprinkle with dill, salt and pepper both sides and interior of fish. Slice onion and break apart rings. Place onion rings in bottom of baking dish and bake in oven as you're preheating oven to 400 F. You may substitute shredded cabbage instead of onion rings.

Meanwhile take remaining ingredients and whisk for the sauce. Take baking dish out of oven and place fish on the onion rings. Pour the sauce over both sides fish covering the baking dish in foil. Bake at 400 F for 20 minutes. Remove foil and bake another 10 minutes. Serve whole sliding flakey fish meat off the bones. Drizzle fish with the onion infused sauce. The sauce overwhelms the delicate fish flavor. Next time I'll make a lemon and garlic sauce alone. So delicious but quite salty.