Apple Curry

I had some leftover apples I needed to use up this weekend, so I made up a simple apple curry. 

Apple Curry, 2013.

When I was much younger, I made a dinosaur out of clay. My mom recently gave it to me, and now it sits on the mantle in the dining room. I have a vivid memory of taking the side of a popsicle stick and pushing it gently into the clay to make the mouth.

My dinosaur, circa 1982.

I even gave my dinosaur a signature:

That's me.

I've been meaning to try an apple curry for a while now, and I felt a similar sense of accomplishment as when I had sculpted the dinosaur in grade school. This recipe is all mine.

The dinosaur approves. 

Apple Curry

People: try not to overcook the apples! They should be soft but still firm. Cook too long and you will have curry applesauce (which actually sounds delicious. Maybe you should do that).

1 tbsp olive oil
1 onion, chopped
4 tart apples (I used Granny Smith), peeled, cored, and chopped
pinch of salt
1 tsp minced chipotles in adobo, or more to taste
2 tsp curry powder, or more to taste
1/4 tsp black pepper

Heat the oil in a deep skillet over medium-high heat. Add the onion and cook, stirring, until soft but not browned (lower the heat if necessary), about 7 minutes. Stir in the apples along with a pinch of salt. Sprinkle the chipotles, curry powder, and pepper over everything, stir well, and lower the heat to medium-low. Cook, stirring, about 8 minutes, until the apples are al dente (soft but not mushy).

Enjoy with a side of cooked brown rice or quinoa.

Simple.

Green Giant Salad

I love salad!

A rainbow of green.  

I learned how to make hearty salads from my mom. (Hi mom!) She throws everything she has--greens, chopped veggies, fruit, nuts, and cheese--into a big bowl and serves it up. When I go out to a restaurant and get a salad with only lettuce and tomatoes in it, I think what is this??? To me, salad is a big, meal-sized endeavor full of different flavors and textures. 

This one is definitely filling enough for lunch or dinner, especially if you eat it with a side of homemade hummus (recipe coming soon). It's all-green in honor of spring: lettuce, broccoli, zucchini, peas, pistachios, and--my favorite--avocado.

Dinner. 

Green Giant Salad

2 cups broccoli florets, lightly blanched in salted water

4 cups chopped romaine lettuce

1 cup thawed frozen peas

1 small zucchini, sliced thinly

1/3 cup toasted pistachios

gluten-free salad dressing of your choice (here's mine)

1 avocado, sliced

Combine all the ingredients in a salad bowl and toss with some dressing. Add the avocado just before devouring. 

C'est tout!

Peanut Butter Ice Cream

I am aware that it is only April and many of you still have snow. An ice cream recipe might seem overly optimistic. But here in Cincinnati, it is 60 degrees and sunny! Perfect hiking weather.

And perfect ice cream weather? Maybe not, but I couldn't wait.

Vegan ice cream. No ice cream maker needed!

Okay, so technically this is probably more "smoothie" than "ice cream." But really, what's the difference?

One difference is that this is some pretty healthy stuff. Ingredients: frozen banana; peanut butter; almond milk; vanilla extract. No sugar, no eggs, no dairy. And really delicious, too, especially if you are a major peanut butter fan like me.

Stick some stuff in a blender, and you're done.

Peanut Butter Ice Cream

1 banana, frozen and in chunks
1/2 cup peanut butter (I use sugar-free)
1/2 cup almond milk
dash of gluten-free vanilla extract

Put all the ingredients in a blender or food processor and pulse a few times. Stir, then puree until nicely blended. Some chunks are allowed, but I prefer mine nice and smooth.

Eat with a spoon.

Happy spring!!

Willa bathed in light.