easy recipes

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APPLE BARS: A Tasty Treat!

My brother has a penchant for apple desserts. So, as a good sister, I decided to develop an apple bar recipe for him. It was to be three layers: the crust, the apple filling, and the streusel topping. What I wanted was a sturdy crust so the bar could be picked up to eat, the apple filling full of flavor, and the streusel with a tasty crunch. Each layer ended up having its own challenges but, in the end, I got there!

APPLE BARS – Makes about 9 bars, depending how you cut them

Crust

  • 112g (8 T) butter, melted
  • 147g (1.25 cups) all-purpose flour
  • 1/3 tsp salt
  • 49g (1/4 cup) granulated sugar

Apple Filling

  • 4 (1.5 lb) apples (I like Gala apples, but use what you prefer)
  • 112g (8 T) butter
  • 10g (1 T) granulated sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/4 tsp salt
  • 13g (2 T) cornstarch

Streusel Topping

  • 94g (1/2 cup), packed dark brown sugar
  • 21g (1/4 cup) raw whole oats
  • 30g (1/4 cup ) all-purpose flour
  • 3/4 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp salt
  • 56g (4 T) butter, cold

PREHEAT OVEN TO 375°F / 190°C

Line a 7.5″ x 7.5″ (19cm x 19cm) metal (preferably) pan with baking paper. The baking paper allows for removal of the bars for clean cuts. If you prefer not to use baking paper, just lightly butter the sides and bottom of the pan.

Prepare the crust:

In a bowl, mix together the 147g (1.25 cups) flour, 1/3 tsp salt, and 49g (1/4 cup ) sugar. Add in the 112g (8 T) melted butter and blend with a fork or spatula.

Drop clumps of dough evenly onto baking pan and press with fingers to cover bottom. Compact the dough by lightly pressing down with a spatual or the bottom of a flat cup. Dock dough with a fork and bake in preheated 375°F (190°C) oven until lightly browned – about 23 minutes. Cool in pan.

Prepare the streusel topping:

Into the workbowl of a food processor, place the 94g (1/2 cup) brown sugar, 21g (1/4 cup) oats, 30g (1/4 cup) flour, 3/4 tsp cinnamon, 1/4 tsp cardamom, and 1/4 tsp salt. Pulse about 5 times. Cut the 56g (4 T) cold butter into small pieces and add to processor. Pulse several times to blend. Set streusel topping aside. If you don’t have a food processor, blend the dry ingredients together in a bowl, then cross-cut the cold butter into the mixture.

Prepare apple filling:

Peel, core, and cut apples into approximate 1.5cm (1/4″) pieces.

In skillet or saucepan, melt the 112g (8 /T) butter. Add in the cubed apples, 10g (1 T) granulated sugar, 1/2 tsp cinnamon, 1/2 tsp cardamom, and 1/4 tsp salt.

Over medium-high heat, cook the apple mixture until the liquid has evaporated – about 20 minutes. (If there’s still liquid remaining after 20 minutes, just pour it off and discard – you don’t want a soggy filling.)

Stir the 13g (2 T) cornstarch into the apple mixture. Pour apple filling onto the cooled crust, spreading evenly. Gently tamp down filling to bind it.

Sprinkle steusel topping over apples, and gently press it down with a fork or spatula.

Bake in preheated 375°F (190°C) oven until lightly browned – about 37 minutes.

Remove from oven and cool. Then chill several hours to firm up Apple Bars before slicing.

Once the Apple Bars are firmed-up, remove from pan and slice. Serve as is, or top with, perhaps, ice cream or caramel sauce.

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RED LENTIL DAL: Quick & Versatile!

I’ve heard about cooks that don’t bother measuring nor weighing – they just throw in a little of this, a little of that and it turns out great. I’m NOT one of those cooks. I weigh everything, then write it down, noting if it was a good amount or how I could improve it next time.

Then I came across a youtube video from Chetna, a former contestant on The Great British Bake Off. Her video was about red lentil dal, which sounded delicious. For this recipe she gave no actual measurements – rather, just kind of described what they were: a couple of small onions, some cilantro, etc. So, I put on my big girl blouse and decided to wing it! I used her recipe as a guide, then changed things to suit what I had and what I like.

Of course, some things never change – I wrote down exact measurements of what I used and made notes of what I liked and what I’d change. All this is to say: use my recipe as a base, tweaking it as you see fit!

NOTE: I found plain yogurt to be a game changer for this recipe. While I liked the Red Lentil Dal that Chetna made (adding my own touches), I felt it needed something to brighten it. I topped it with yogurt and that made all the difference!

Red Lentil Dal – Makes about 4 cups / 1 litre

  • 250g (1.5g) red lentils, rinsed well
  • 750g ( 1.6) cups water
  • 1 tsp + 1/2 tsp table salt, DIVIDED
  • 1 tsp turmeric
  • 320g (about 2) onions, chopped
  • 2 large garlic clove, pressed or minced
  • 1 large tomato, chopped
  • 2 T olive oil
  • 2 T (26g) butter
  • 1 tsp cumin powder
  • 13g (2/3 cup) fresh cilantro, chopped
  • 1 tsp chili-lime powder (or, chili powder)
  • 1/2 tsp red pepper flakes
  • 60g (1/2 cup) peas (I use frozen peas)
  • 170g (1 cup) raw rice
  • 400g (2 cups) water
  • plain yogurt

If you’re planning on serving Red Lentil Dal over rice, prepare it before starting. I find that 170g (1 cup) raw rice cooked in 400g (2 cups) water is a good amount to serve with this recipe.

Then chop and measure out your ingredients so they’re ready to go.

Into a saucepan combine the rinsed lentils, 750g (1.6 cups) water, 1 tsp salt, and 1 tsp turmeric. Bring to a boil, then reduce heat to maintain a simmer. Cover with lid askew so it doesn’t boil over. Cook, stiring now and then, until lentils start breaking up and are no longer crunchy – about 8 minutes.

As lentils are cooking, heat the olive oil and butter together in another saucepan or skillet over medium flame. Add in cumin powder, chili-lime powder, and red pepper flakes. Stir about 1 minute to bloom the flavor.

Add in onions and stir until golden.. Then add in garlic and saute another minute to bloom the garlic.

Add tomatoes and cook a few minutes to soften.

Combine the lentils and onion mixture into the bigger of the two saucepans. Add in the peas, 1/2 tsp salt, cilantro, and anything else you want to add. Heat to a simmer about 5 minutes to combine flavors. You can add some water if dal is too thick.

To serve, top rice with dal, then spoon on plain yogurt.

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Cowboy Bread: Yipee Ki Yay – That’s Good Eats!

When I was at school, my favorite snack was a cinnamon cake called Cowboy Bread. (I have no idea why.) I never forgot how tasty it was. So, once the internet became a thing, I googled it to find the recipe. Of course, nothing is ever that easy. I found multiple recipes for Cowboy Bread, with slight variations. One of them was an actual bread. Sadly, none of them matched my memory of this scrumptious cake. I finally ended up creating my own version.

NOTE: Both chilled ingredients (the buttermilk and egg) should be at room temperature. I used to ignore this instruction in recipes, but it really makes a difference in baked goods! You’ll get a better rise from your cake.

COWBOY BREAD:

  • 323g (2.5 cups) AP flour
  • 209g (1 cup) packed brown sugar (I prefer light)
  • 105g (1/2 cup + 1 T) granulated sugar
  • 1 tsp salt
  • 3/4 tsp nutmeg
  • 2 tsp cinnamon + 1/4 tsp, DIVIDED
  • 3/4 tsp cardamom
  • 162g (3/4 cup) vegetable oil
  • 250g (1 cup) buttermilk, room temperature
  • 1 egg, room temperature
  • 1 tsp baking soda
  • 1 tsp baking powder

PREHEAT OVEN TO 350°F (180°F)

Into a large mixing bowl, put the flour, brown sugar, granulated sugar, salt, nutmeg, 2 tsp cinnamon, 3/4 tsp cardamom, and vegetable oil. Mix by hand – it will become crumbly. (I like to use a pastry cutter.)

Remove 89g (1/2 cup) of flour mixture and place into a small bowl. Add in the remaining 1/4 tsp cinnamon and gently stir. Set aside – this will become the topping.

Beat the egg with a fork in a small bowl

Into the large mixing bowl with the flour (not the small bowl set aside with the topping) add the egg, buttermilk, baking soda, and baking powder. Mix by hand just until the flour is incorporated. (Don’t over mix or the cake will be tougher)

Pour batter into a greased and floured 9″ x 13″ (7.5cm x 36cm ) metal pan. Tilt the pan around to even the batter level.

Sprinkle the topping on top of batter as evenly as you can.

Bake in 350°F (180°C) oven, rack in the middle position, for 25- 30 minutes. (Mine takes 25 minutes.) It’s a little difficult to tell doneness when there’s a topping. Look for browning around the edges. Also, you can carefully bring the cake near your ear and listen for a bubble popping sound. If you hear that, put it back in the oven another minute or so and check again.

When done, remove from oven. Cool completely before slicing.

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FARRO VEGGIE STEW: Quick & Easy!

It’s getting to be that time of year when we start regretting that extra slice of holiday pie. Yes, swimsuit season is closing in. My FARRO VEGETABLE STEW is low in calories, easy to make, and adaptable to what you happen to have in the fridge or prefer.

NOTE: Even though this recipe is called Farro Veggie Stew, you can use a different grain that you might prefer. I did try quinoa, but didn’t care for it. However, taste is subjective. As they say now: you do you!

FARRO VEGGIE STEW – makes about 6 cups (1.5 litres)

  • 160g (1 cup) uncooked farro
  • 1 T olive oil
  • 170g (1.5 cups) onion, chopped
  • 80g (about 1 large) red pepper, chopped
  • 3 garlic cloves, pressed or minced
  • 1/2 T paprika
  • 1 tsp coriander
  • 3/4 tsp cumin
  • 675g (3 cups) vegetable stock – homemade or purchased
  • 232g (8 oz) Yukon Gold or red potatoes, unpeeled
  • 230g (1 cup) tomato sauce
  • 60g (1/2 cup) corn (frozen, canned, or from the cob)
  • 60g (1/2 cup green peas (frozen or canned)
  • 2-3 tomatoes (I like Roma), chopped
  • 1 tsp table salt
  • 2 tsp red wine vinegar (or whatever vinegar you prefer)
  • OPTIONAL (RECOMMENDED!) TOPPINGS:
  • 80g (1 cup) Pecorino Romano cheese, grated
  • 227g (1.25 cups) Feta cheese, crumbled

First thing to do, before any prep work, is to hydrate the farro. This gives a jump start to the cooking time.

Rinse the farro in a sieve. Pour drained farro into a bowl, cover with boiling water, then top with a plate to retain the heat. Set aside. Proceed with prep work and cooking.

Into a saucepan that can hold at least 6 cups (1.5 litres), saute the onions and red pepper in olive oil over medium/high heat for 5 minutes. Stir often.

Add garlic, paprika, coriander, and cumin. Stir over medium/low for 30 seconds to bloom the favors.

Cut potatoes into bite-sized pieces.

Drain the soaking farro and discard liquid.

Into the pot, add the vegetable stock, potatoes, and drained farro. Bring to boil, then reduce to simmer for 18 minutes.

Chop tomatoes.

After the 18 minutes are up, add tomato sauce, corn, peas, and chopped tomatoes to the pot. Simmer for another 5 minutes or so to heat the veggies.

Add in red wine vinegar and salt. Adjust seasoning to taste, bearing in mind the cheeses are salty.

Top with Feta, Pecorino Romano, croutons, or whatever you like. Serve.