I stood in my kitchen staring at about 10 apples. They were what was left of a bag I purchased weeks ago. When Ben was around, I could depend on apples like those disappearing in about a week. David and I may eat a few apples, but I certainly won’t be buying large bags any more.

The apples had no brown spots and other than a few wrinkles, they looked pretty good. They had lost their crispness, so I decided baking them would be the best option. My husband loves apple crumble pie and I decided since it was raining and I couldn’t work outside, he’d get one.

Basic Dough
(for pies or tarts)
2 c. flour
2/3 c. shortening
1/2 tsp. salt
6-7 Tbsp. icy water

The pie dough recipe is my mother’s and I found it while looking through old boxes the previous weekend. I had scrawled it on a scrap of paper I recognized from a note pad I used in high school. The recipe is simple and makes a nice basic flaky crust.

As usual, cut the shortening and salt into the flour with a pastry cutter until crumbles form. Then add icy cold water 2 tablespoons at a time, continuing to cut into the dough. The seventh tablespoon may not be needed. The only time I ever remember adding it was when we lived in Colorado with the air being so dry.

Form the dough into a ball and cover with plastic wrap. Let it rest in the refrigerator for about 30 minutes. The recipe makes enough for two 12-inch rounds.

Apple Pie Filling
3/4 c. sugar
1-1/2 tsp. cinnamon
1/2 tsp. salt
2 Tbsp. flour
5 c. apples, peeled and sliced thinly

Mix all ingredients together. Roll out half the dough and lay it in the pie dish. Gently tear off excess dough and shape the edges being careful not to stretch the dough. Pour the pie filling into the dish and top with posipka (or crumbles).

Posipka
1 c. flour
1 c. sugar
1 stick of butter

Cut the butter into the flour and sugar with a pastry cutter or a fork. My grandmother used the posipka recipe to top kolaches, pies and coffee cakes. I used about half the posipka recipe to top the apple pie. It was pretty heavy handed, but David loves the crumbles. I baked in a 375-degree oven for 30 minutes with foil covering the edges. Then I removed the foil and baked another 30 minutes until the top was golden brown.

With the remaining pie dough I decided to make a blueberry tart. I still have loads of frozen blueberries. I’ve been wanting to try a savory version with rosemary. I rolled out the dough and placed it on a greased sheet pan.

Savory Blueberry Filling
2 c. blueberries
1 tsp. rosemary, finely chopped
1/4 c. sugar
1 tsp. lemon zest
2 Tbsp. flour
1 pinch salt

Mix all ingredients together and place in the middle of the dough leaving a three inch border. Top with posipka. Fold over the three inches to form a rustic tart. Top with more posipka. Bake in a 375-degree oven for 30 minutes until the top is brown.

With a little effort, I’m getting used to cooking for two. Sandwiches are easy, but making them interesting takes creativity. So, last week when I made spaghetti and meatballs, I reserved sauce and meatballs for another dinner. Then when I baked bread for delivery in Sulphur Springs, I also made 4 mini loaves for sub sandwiches.

Storing the noodles separately from the sauce makes them easier to repurpose for other meals. David loves buttered noodles for breakfast and lunch. I also usually make a meat sauce for spaghetti, but instead I made meatballs and a simple tomato sauce. I couldn’t wait to try those on the mini loaves with melted provolone cheese.

Simple Tomato Sauce
1 onion, diced
2 carrots, diced
2 ribs celery diced
2 cloves garlic, minced
2 tsp. olive oil
24-oz. can tomatoes
1 tsp. oregano
1/2 tsp. thyme
Salt and pepper, to taste

Sauté the vegetables in olive oil. Reduce the heat and add tomatoes and seasonings. Cover and simmer for 15 minutes.

Basic Meatballs
1-1/2 lb. lean ground meat
1 c. bread crumbs
2 eggs
1 tsp. Montreal Steak Seasoning
1 tsp. garlic salt
1/2 tsp. black pepper

Combine all ingredients and roll balls about 1 inch in diameter. Place on a backing sheet and bake at 350 degrees for 15 minutes. Turn the meatballs and cook for 10-15 minutes more or until no longer pink inside. You could also add them to the sauce to finish cooking as it simmers.

Meatball Sub Sandwiches
2 mini loaves of French bread
butter for spreading
12 meatballs and sauce, warmed
4-6 slices provolone cheese

Slice the mini loaves lengthwise and butter each half. Toast in a 400-degree oven until lightly brown. Remove bread and lay slices of provolone to cover the bread.

Cut meatballs in half and place 12 halves on the bottom of each loaf. Then cover with sauce. Return to the oven and toast until cheese melts.

Twenty visitors came to my winery’s tasting room last Saturday for opening day. The weather was terrific and our preparations and hard work really paid off. We’ve been so busy that we barely eat dinner most evenings. So, something that takes little prep, few ingredients and cooks quickly is perfect for our busy lifestyle.

My garden is doing well and I have a surplus of vegetables now – mostly okra and peppers. The following are two of my favorite healthy recipes using chile peppers. Since I’m only cooking for two now, I cook the chicken one evening, using half for the first recipe and reserve the other for later.

Creamy Chicken and Chile Enchiladas
1 lb. of chicken breasts, cubed
1 onion, chopped
4 green chiles, chopped
8-oz. pkg. cream cheese
1 pkg. flour or corn tortillas
2 10-oz. cans green chile enchilada sauce
4 oz. shredded cheddar cheese

Preheat oven to 400 degrees. Cook chicken, onion and chiles in a skillet until the chicken is done. Add cream cheese, cooking and stirring until combined.
Spoon mixture onto each tortilla, rolling up and placing each in a greased baking dish with the seam-side down. Pour enchilada sauce over the top and sprinkle with cheddar cheese.
Bake 20-25 minutes until the sides are bubbling.

Chicken and Cheese Stuffed Chile Peppers
1 lb. chicken, cooked and shredded
1-3/4 c. diced tomatoes
1/2 c. red enchilada or chile sauce
1/2 c. goat cheese crumbled
Salt and pepper, to taste
8-10 chile peppers (or 4 large poblano peppers)
1 Tbsp. olive oil
2 c. Monterrey Jack cheese

Prepare the stuffing by mixing together the chicken, tomatoes, red sauce and goat cheese. Taste and add salt and pepper if needed. Set aside and prepare the peppers.

Slit the peppers length-wise and remove the seeds. Rub peppers with olive oil and place in a greased casserole dish. Spoon the chicken mixture evenly into each pepper. Top with Monterrey Jack cheese. Bake the peppers in a 350-degree oven for 20 minutes or until the filling is heated through and the cheese is melted and bubbling.

I usually serve those dishes with a side salad and it is plenty. Both recipes freeze well, but the stuffed peppers are best served immediately.