Wednesday, October 8, 2008

Delicious Apple Pie

Being from Michigan, I love the fall. Not only does it mean changing leaves and fall decor, but also that the Michigan apples are ready for picking. This fall I have been very homesick, and I figured nothing would perk me up more than Mom's apple pie.

Rosie's Apple Pie

7-8 large apples (I like to use a variety including Gala, Macintosh, Granny Smith, etc.)
1/2 to 3/4 cup brown sugar
1 tablespoon cinnamon
1/2 cup flour
2 refrigerator pie crusts

1. Preheat oven to 375 degrees. Line pie plate with one of the crusts. Evenly puncture the crust with a fork.

2. Peel, core, and slice apples. Place in a large mixing bowl.

3. Toss apples with flour, sugar and cinnamon. Once the mixture is well combined, spread it evenly in the bottom of the pie plate.

3. Unroll the second crust and place it on top of the filling. Roll the edges together and form as desired. Score the top crust to allow for ventilation.

4. Bake for 30-45 minutes or until crust is golden brown and cooked through.

Saturday, October 4, 2008

Brown-Rice Bowl with Shrimp, Avocado, and Snow Peas

I get the monthly issues of Martha Stewart's Everyday Food Magazine, and I just love it. The recipes are typically very easy and very healthy. Before A deployed, we tried this one out. We both loved it, and it was so eay to prepare! It's also a great one for me to make for myself.

Brown-Rice Bowl with Shrimp, Avocado, and Snow Peas

Coarse Salt and Pepper
1 cup long-grain brown rice
1/4 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons rice vinegar
2 teaspoons light brown-sugar
1 tablespoon olive oil
1 pound peeled and devined shrimp, thawed
1/2 pound snow peas, trimmed and halved on the diagonal
1 piece (1 inch long) fresh ginger, grated
1 Hass avocado, pitted and cut into chunks

1. In a large saucepan, bring 2 cups salted water to a boil. Add rice; cover. Reduce heat to low and cook until rice is tender and water is absorbed, 45 to 50 minutes. (I have used leftover rice too.)

2. Meanwhile, in a small bowl, stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved. Set sauce aside.

3. When rice has finished cooking, heat oil in a larget skillet over medium-high heat. Add shrimp, snow peas, and ginger; season with salt and pepper. Cook until shrimp are opaque throughout and snow peas are bright green, 2 to 3 minutes.

4. Divide rice among four bowls. Top with shrimp mixture and avocado; serve with sauce on the side.