is for the cooking novice like myself. An incredibly easy recipe found while flipping through the most recent issue of Whole Living. My child is a very picky eater so I have to use some trickery when offering up healthy snacks – however she does surprisingly loves these. But it’s the perfect time of year to make Apple Chips, since fall is apple picking season (find a great resource here).
It’s better to use sweeter apples (I prefer honey crisps), but all you need to do is slice the apples of your choice crosswise 1/8 inch thick and remove the seeds. From there you simply heat the oven to 225 degrees, and bake them on a baking sheet lined with parchment paper for 1 1/2 hours. Flip the chips then continue baking for about another hour until crisp. Such a tasty and simple snack!
Escarole and White Bean Soup
you’ve heard it here before that I could practically live off of soup. So when this recipe for escarole and white bean soup arrived in my email, (thanks Kait & John) I was so thrilled. Thrilled because 1.) i love soup 2.) my grandmother always used to make me escarole soup as a kid 3.) it would even be hard for ME to mess this one up. This healthy dish would make the tastiest lunch and even better accompanied by some bread. Maybe I’ll try it after our apple picking adventure this weekend! Here’s what you need to get going:
2 tablespoons of olive oil
2 garlic cloves, chopped
1 pound of escarole, rinsed and chopped
4 cups low-sodium chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) grated parmesan
freshly grounds black pepper
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and cook until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
Photo: John Vasquez