This is a show-stopper! Easy, healthy,
visually appealing and absolutely delicious!
Acorn squash, a small winter squash
with dark green skin and bright orange flesh, is a great source of
fiber, potassium and beta-carotene. And no need for meat here, you
get your complete protein from the quinoa.
You can really use any cheese (or omit
for a vegan version), dried fruit and nut combination you'd like. How
about feta, dried apricot chunks and almonds? But for me, you can't
beat blue cheese, dried cranberries and pistachios together. Yum!
1 acorn squash, halved and seeded = 1
courgeron (ou courge
en deux et graines enlevées
Olive oil = huile d'olive
Sea salt & pepper = Sel et poivre
1/3 cup quinoa = 60 g de quinoa
water = 160 ml d'eau
tablespoons crumbled blue cheese = 2 cuillères
à soupe de roquefort émietté
tablespoons dried cranberries = 2 cuillères
à soupe de cranberries séchées
tablespoons shelled roasted pistachios = 2 cuillères
à soupe de pistaches grillées
oven to 425°F.
or brush each half of acorn squash with olive oil. Sprinkle with salt
and pepper. Place,
cut side down on baking sheet and roast in the oven until tender,
about 25-30 minutes.
cook quinoa: bring quinoa and water to a soft boil in a small pot.
Reduce heat, cover and simmer for 15 minutes until water is absorbed.
Fluff with a work.
a bowl, combine cooked quinoa, blue cheese, cranberries and
pistachios. Add a few drops of olive oil and toss well. Divide evenly
and stuff each acorn squash half. Enjoy!
For a long time, I thought I didn't
like apple pie. Then I married my husband who is a (apple) pie
fanatic. So I had to learn to 1. make it 2. love it! And I did. But
it took a lot of trials and errors: burnt top crust, soggy bottom
crust, mushy apples, too much spices... I just couldn't understand
how the expression “as easy as apple pie” came about (according
to my husband, it's because it's easy to eat, not make!) and I almost
gave up. But then, a miracle happened: I achieved the perfect balance
of crispy, flaky crust and soft, flavorful filling.
For the pie crust, I use my shortcrust
pastry (“pâte brisée”)
recipe but I cut back a little on butter to keep the bottom and top crusts
light and thin. You can keep it simple by cutting slits into
the top crust, or make a lattice
or even use a topper cutter for a real fancy design.
the filling, I recommend using a combination of tart and sweet apples
such as Gala, Braeburn, Fuji, Granny Smith and Pink Lady. This year,
I got apples at the fall farmer's market but it's even better (and
more fun) if you are able to go apple-picking with family and
important tip: make sure you let the pie cool almost completely
before cutting into it to allow the filling to thicken and settle.
You can always reheat each slice in the microwave if you like your
apple pie warm (who doesn't?). Oh and why not top it with a scoop of
ice cream (vanilla is always a good choice but try something new like
pecan, maple or cinnamon ice cream) and/or a drizzle of caramel.
For the double pie crust:
cups all-purpose flour = 375 g de farine
1 tablespoon sugar = 1 cuillère à soupe de sucre
1 teaspoon salt = 1 cuillère à café de sel
tablespoons (1 ½ stick) butter, diced = 185 g de beurre, coupés en
½ cup cold water = 120 ml d'eau froide
For the filling:
6 cups thinly sliced peeled apples
(about 8 apples) = 8 pommes,
épluchées et coupées en tranches fines
1 tablespoon lemon juice = 1 cuillère
à soupe de jus de citron
½ cup granulated sugar = 90 g de sucre
¼ cup all-purpose flour = 30 g de
¼ cup packed brown sugar = 50 g de
½ teaspoon ground cinnamon = ½
cuillère à café de cannelle en
¼ teaspoon ground nutmeg = ¼
cuillère à café de noix de
muscade râpée ou en poudre
Dash ground cloves = une pincée
de clou de girofle en poudre
1 tablespoon butter = 15 g de beurre
Milk (optional) = Lait (facultatif)
First, make the crust. You get to skip
that part if you bought pie crust at the grocery store!
the flour, sugar, salt and butter in a food processor fitted with the metal
blade. Pulse a few times. Add water through the chute and continue
pulsing until crumbly dough begins to stick together. Stop pulsing as
soon as a ball begins to form. Divide dough in half and turn it onto
a countertop. Flatten each portion into a round. Wrap in plastic and
chill in the fridge for about two hours, or overnight. When ready to
use, remove the dough from fridge and leave at room temperature for
15 minutes to soften.
oven to 375°F/190°C.
In a large bowl, toss the apples with
the lemon juice. Combine granulated sugar, flour, brown sugar,
cinnamon, nutmeg, and cloves. Add to apples and combine well until
apples are coated. Set aside.
On a lightly floured surface, roll out
1 ball of dough into a circle. Ease pastry into a deep dish pie
Transfer apple mixture to pastry-lined
pie plate. Dot with butter. Trim pastry even with pie plate. For top
crust, roll out remaining dough. Cut slits in top crust. Place top
crust on the filling. Seal the edge and brush with milk, if desired.
Cover the edges of the pie with foil (or a pie crust shield)
and bake for 25 minutes. Remove foil, turn oven temperature down to
350°F/180°C and bake for
another 25-30 minutes. The top should golden brown and the apples
tender. Cool completely before cutting and serving. Enjoy!
Whenever I go to visit my family in
France, I bring lots of goodies back. Namely chocolates and coffee.
And green Puy lentils. You can find regular green lentils here
in the United States but I like the authentic Puy ones better. They
are darker with a slight peppery flavor, due in part to the volcanic
soils where they grow in southwestern France. Both regular and French green lentils retain their shape and remain somewhat firm after
cooking so don't expect soft, mushy lentils here.
Low in fat and high in protein and
fiber, lentils will warm you up and keep you full. Now off to a long
walk in the woods to admire the beautiful fall colors!
2 medium carrot, finely chopped = 2
3 cups vegetable broth = 700 ml
de bouillon de légumes
bay leaves = 2 feuilles de laurier (séchées)
teaspon thyme = 1 cuillère à café
de thym (séché)
8 oz dry green lentils = 225 g de
Salt and pepper = sel et poivre
Heat olive oil in pan on medium. Add
bacon and cook 5 minutes. Add mirepoix (onion, celery, carrots) and
cook, stirring, for another 5 minutes. Add stock and herbs, bring to
simmer and stir in lentils. Mix well and continue simmering for about
35-40 minutes, until liquid has been absorbed and lentils are tender.
Remove bay leaves, season with salt and pepper and serve. Enjoy!
Every year, we can't wait to go to the
pumpkin patch and fall market. We, of course, select a big 'ol
pumpkin to carve into a jack-o-lantern, but I also get the smaller
varieties (like the Sugar Pie pumpkins) to cook. Making your own pumpkin puree
is easy and tastes so fresh and wonderful. However, I'll confess that
I also keep some canned pumpkin in my pantry for emergency
situations. My favorite brand is Farmer's Market,
you can find it at Whole Foods.
I got this recipe, a few years back,
from my good friend Lea. The only change I made was to increase the
pumpkin amount to intensify the flavor. If you like a thicker soup,
use the smaller quantity of broth.
To me, it is the ultimate fall soup. I
could literally eat it everyday this month and not get sick of it!
2 tablespoons butter or olive oil = 30
g de beurre
1 onion, finely diced = 1 oignon, coupé
2 stalks celery, chopped = 2 branches
1 carrot, chopped = 1 carotte, coupée
2 tablespoons flour = 2 cuillères
à soupe de farine
1 ½ to 2 cups pureed pumpkin (or 1 15
oz. can) = environ 425 g de purée
3 to 4 cups vegetable broth =
700 à 950 ml de bouillon de légumes
½ teaspoon salt = ½ cuillère
à café de sel
¼ teaspoon white pepper = ¼ cuillère
à café de poivre blanc
Pinch sugar or cinnamon (optional) =
de sucre ou de canelle en poudre (facultatif)
Melt butter in a large pot. Add onion
and sauté until golden.
Add celery and carrot. Cook for a couple of minutes. Sprinkle flour,
stir and cook for one more minute. Add pumpkin, broth and
seasonings. Stir and bring to a boil, lower heat and cook for 30
minutes covered. Use immersion blender or transfer to a regular
blender in several batches. Blend until smooth. Enjoy!