October 15, 2009

Everything's in Apple-Pie Order. . . Not so Much

What a fun couple of days. Again, not so much. Bob has been sick since Tuesday. I thought he was on the mend today then this afternoon the fever came back. He did sleep for five hours so that gave me some time to make some meals and applesauce. All of those recipes will come later. Right now I have the recipes from Monday. I took a vacation day to finish my cards and to juice more grapes and make Freezer Apple Pie Filling (recipe below). For dinner I made Tortilla & Black Bean Pie, it was a big hit with everyone.

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Apple Pie Filling
adapted from Home-Steeped Hope
Print Recipe

24 cups sliced, peeled baking apples (6-7 lbs)
3 Tbsp lemon juice
2 1/4 cups granulated sugar
2 1/4 cups brown sugar
1 cup cornstarch
2 tsp ground cinnamon
1 tsp salt
1/4 tsp ground nutmeg
10 cups water

In a large bowl, toss apples with lemon juice; set aside. In a large kettle/pot over medium heat, combine sugar, cornstarch, cinnamon, salt, and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until apples are tender, about 6-8 minutes. Cool for 30 minutes. Ladle into freezer containers or freezer bags, leaving 1/2 inch head space. Cool at room temperature no longer than 1 1/2 hours. Seal and freeze; store for up to 12 months. Yield: 5 1/2 quarts (enough for about five 9-inch pies).

++I borrowed an Apple Peeler/Corer/Slicer from SS which made quick work of the getting the apples sliced. I wouldn't want to do it any other way.

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Tortilla & Black Bean Pie
adapted from taste buds
Print Recipe

4 flour tortillas (10 inch)
1 lb extra lean ground beef
1 Tbsp canola oil
1 large onion; diced
2 garlic cloves; minced
1/2 tsp ground cumin
salt & pepper
1 can (15oz each) black beans, drained and rinsed
1 1/2 cups water
1 pkg (10 oz) frozen corn
4 green onions, thinly sliced; plus more for garnish
2 1/2 cups (8 oz) shredded cheddar cheese

Preheat oven to 400 degrees. Trim (if necessary) tortillas to fit a 9-inch spring form pan, using bottom of pan as a guide. Set aside. Heat oil in a skillet over medium heat. Add ground beef, onion, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until the onion is softened, 5-7 minutes. Add the beans and water to the skillet and bring to a boil. Reduce heat to medium; simmer until the liquid has evaporated, 8-10 minutes. Stir in the corn and green onions and remove from heat. Season with salt and pepper. Fit a trimmed tortilla in the bottom of the spring form pan; layer with one quarter of the beans and sprinkle with cheese. Repeat three times. Bake until hot and cheese is melted, 20-25 min. Unmold pie, sprinkle with green onions. Slice into wedges and serve immediately with salsa and sour cream.

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Just in case you were wondering. . . Apple-Pie Order means neat, orderly condition. Nothing in my house is EVER in apple-pie order. The only thing in my life that IS in apple-pie order is my desk at the end of the work day.

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