This riff on apple pie has a definite sweet and savoury personality—a slice can hit the spot for brunch or can be served alongside a salad for lunch. If you want a little added crunch, consider tossing some chopped walnuts into the apple mixture.
2 1/2 lb (1.25 kg) tart apples, chopped into 1/2 in (1.25 cm) pieces
1/4 cup (60 mL) organic coconut sugar or other raw-style sugar
2 Tbsp (30 mL) spelt or almond flour
1 Tbsp (15 mL) chopped rosemary
1/4 tsp (1 mL) salt
Prepared spelt pie dough (see recipe here)
1 cup (250 mL) shredded low-sodium sharp cheddar cheese
1 large free-range egg, beaten
Preheat oven to 350 F (180 C) and set rack in bottom third of oven.
In large bowl, toss together apples, sugar, flour, rosemary, and salt.
Roll 1 portion of prepared spelt pie dough between 2 sheets of parchment paper into roughly a 12 in (30 cm) circle. Peel off top sheet and invert dough into lightly greased 9 in (23 cm) pie pan. Peel off remaining paper. If needed, trim crust with kitchen shears so it overhangs the edge of pan by about 1 in (2.5 cm). Pour apple mixture into pie shell and sprinkle cheese over top.
Roll remaining portion of dough between sheets of parchment paper into a circle slightly smaller than bottom round. Peel off top sheet and invert dough onto apple mixture. Peel off remaining paper. If needed, trim top crust so it overhangs evenly. Tuck top crust under bottom crust, sealing them together and making a plump edge. Use both hands to pinch (flute) edge of crust by pushing the thumb of one hand in between the thumb and index finger of the opposite. Brush top and edge with egg, and use paring knife to slice 6 steam vents in top crust.
Bake pie for 45 to 50 minutes, or until top is golden brown. Let cool for about 30 minutes before slicing.
Each serving contains: 441 calories; 10 g protein; 22 g total fat (13 g sat. fat, 0 g trans fat); 51 g total carbohydrates (24 g sugars, 7 g fibre); 235 mg sodium
Apple a day
Noshing on apples regularly can lower levels of oxidized LDL (bad) cholesterol.
source: "Life of Pi(e)", alive #383, September 2014
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.