Ma Whats For Dinner?» apple

Apple Week – Remembering a Visionary

Alex aka Ma, What's For Dinner — Thu, 06 Oct 2011 12:25:32 +0000

iSad indeed.

I remember my first Apple computer.

I remember it so clearly.

I remember being in 5th grade and typing my Rachel Carson report on it.

I remember my first laptop.

My first Mac with it’s external modem in college that I thought was the coolest thing since the Brother word processor!

I remember kicking and screaming about switching to a PC when I entered the entertainment biz but everyone on the production side had one.

I remember being so excited when my husband bought me an iMac for my birthday and I jumped back in with both feet.

I just love Apple.

I love Apple products.

It’s even Apple Week here at MWFD.

We knew he was sick…

But it’s still sad.

Thank you for changing the world.

And inspiring creativity in all of us.

Apple Week

Alex aka Ma, What's For Dinner — Mon, 03 Oct 2011 14:26:44 +0000

Yup, it’s that time of year…

It’s Fall…

The air is getting crisp…

The leaves begin to turn…

And I have boatloads of apple on my counter.

Why?

Because it’s apple picking season!

And we looooove apple picking!

And now we’re putting apple into everything…

And celebrating Johnny Appleseed’s birthday…

With our annual Apple Week.

Stay tuned for lots of apple-licious goodness!

What are your favorite fall apple recipes?

Back to School Week – Totem Poles

Alex aka Ma, What's For Dinner — Fri, 09 Sep 2011 11:00:31 +0000

Brady is not a huge fan of the bread on the sangies.

I’d make them for him but he always just strips off the meat and eats it plain.

He loves roll ups so I came up with a new way to serve him lunch…

Voila, the Totem Pole…

WHAT YOU NEED:

8 slices deli turkey

8 slices deli ham or salami

12 1 inch cubes cheese (any variety)

8 whole yellow cherry tomatoes

1 apple cubed

4 chopsticks

WHAT TO DO:

Lay out your turkey and ham in two piles on a cutting board. Cut each pile into 4 even long slices. Lay out the rest of your ingredients around your cutting board so you can build your totem poles in a little assembly line. You have 1 set of strips of turkey and ham to work with for each totem pole.

Take your first chopstick and push a tomato down over one end. Slide it all the way down leaving about 1 ½ inches from the bottom. Then slide down an apple followed by a piece of cheese. Take the first set of turkey strips, roll them into a pinwheel shape and push the chopstick through the meat. Then add another apple, a piece of cheese, etc. Do the same pinwheel process with the first set of ham and add it to the chopstick followed by a piece of cheese, apple, and finally top it off with a tomato. Repeat process for other totem poles.

Serve these with veggie chips or some couscous cooked up quick with chicken stock…Yummy!

Noteworthy Nugget: You can get creative with these totem poles and give them faces by adding peppercorns for eyes or even using condiments like mustard to draw on faces. Your kids will get a huge kick out of them.

Stuffed Winter Squash

Alex aka Ma, What's For Dinner — Thu, 05 Nov 2009 17:00:45 +0000

Serves: 4 Prep time: 15 minutes Cook Time: 1 hour

2 acorn squash, cut in half, and seeds cleaned out

1 lb turkey sausage diced

1 cup cooked brown rice

1 tart apple (I used granny smith) peeled, cored, and chopped

1 pear, peeled, cored and chopped

1 T brown sugar

1 T maple syrup

½ cup chopped walnuts

½ cup craisins

½ cup golden raisins

1 t cinnamon

1 clove garlic chopped

½ t nutmeg

¼ cup apple juice

S&P

Unsalted butter

Extra Virgin Olive Oil

Preheat the oven to 450 degrees. Place your squash on a baking sheet flesh side up. Pierce the squash with a fork several times. Sprinkle with olive oil and salt and pepper.

In a large skillet over medium heat brown your turkey sausage, about 7 minutes. Meanwhile, in a large bowl combine rice, apples, pears, sugar, syrup, walnuts, craisins, raisins, cinnamon, garlic, nutmeg and apple juice. Stir to combine. When the sausage is browned add it to the stuffing mixture and season with S&P.

Distribute stuffing mixture evenly among your squash. Top with a pat of butter and bake for one hour.

Tasty Tidbit: You could make this dish with butternut squash or even a small pumpkin!