Food In Many Forms

This past fall, I had an urge to make an apple pie, and bought 2 lbs of honeycrisp apples. Then I was surprised with a last minute trip to the UMass experimental apple orchard. I was inundated with apples. This apple pie was wonderfully light, and the cornstarch helped to form a lovely thick applesauce at the bottom. Next year, I will have to try it with a whole wheat crust. Ingredients 1 frozen 9" pie crust 1 1/2 pounds (907 g) Honeycrisp apples, peeled 1/4 cup (50 g) granulated sugar 1/4 cup (53 g) dark brown sugar 1 1/2 tablespoon (10 g) cornstarch 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon fine sea salt 2 tablespoons (28 g) unsalted butter, melted 1 1/2 tablespoon (32 g) cider Directions Preheat the oven to 425 degrees. Bake the frozen crust on the bottom rack just until the edges barely begin to turn golden, 15-20 minutes. Let cool completely. Use a sharp knife to quarter the apples, then I core

I painted myself into a corner this week, metaphorically speaking. I proposed to my boss that we offer staff heart healthy recipes during American Heart Month, in February, on a weekly basis. Then I said I would make one of the recipes, and when I proposed egg bites, she liked the idea so much, I couldn't change her mind afterward. I would have been fine making egg bites, except almost recipe I had found had some form of cheese or processed meat, and how is that heart healthy? The one exception was the recipe I found from whole foods , but my boyfriend/ test subject is allergic to mushrooms, and I felt that just vegetables lacks the pizzazz required to win people over to the side of "healthy can still taste good". So, I was forced to invent something, which for better or for worse is in my oven right now. These new egg bites were inspired by muhammara from Turkey and the nutty omelets of Dubai. Ingredients 2 cups pasteurized egg whites or 8 whole eggs 12