Perfect Apple Pie Recipe

I am teaching Apple Pie in my Thanksgiving classes this month and I thought I really should share the recipe with you too, my dear readers.  Perfect for Thanksgiving or if you’re hunkered down watching Election Day coverage tonight.  What is more American, classic and delicious in the fall than a homemade apple pie?  It just oozes love and hugs, don’t you think?  My boyfriend in college was so smitten when I made him an apple pie, I think it’s one of the reasons he asked me to marry him!  Still works!

In addition to pumpkin pie, apple has been on my Thanksgiving table every year since I’ve been married.  I make it the way I like it, not too sweet and not overly spiced, so you really taste the apples.  At this time of year, there are so many varieties of apples with different flavors and textures, and everyone has his or her favorite.  But I think the secret to the best apple pie is using a few different types of apples. When I make apple pie, I like to choose a sweet, a tart and a soft variety.  The flavors are more complex and texture is fabulous.

Do plan ahead when making any pie, especially if you are making the crust from scratch, which I definitely think you should!  Pies take a good hour to bake and I think they benefit from cooling a bit out of the oven.  The juices settle and thicken up and I think apple pie tastes better warm, rather than piping hot, but I know some of you will disagree.

If you are looking to do some of the work in advance, you can make your crust a few days ahead and refrigerate it or a few months ahead and freeze it.  You can also combine your dry ingredients for the pie filling ahead and keep the mixture in a covered container in the pantry.  Unfortunately, you will need to peel and slice your apples just before filling your pie, but it’s a fun activity to do at the kitchen table with your child or friends.  I bake two apple pies on Thanksgiving morning, but I make sure they are out of the oven before the turkey needs to go in.  When the girls were younger, they would always help peel and slice the apples while we watched the Macy’s parade on television.  It’s a lovely memory of time together in the kitchen, but it’s just a memory since the girls haven’t woken up before 11:00 am on Thanksgiving in a few years.  Although I’ll admit, the smiles on their sleepy faces as I pull those pies out of the oven is still just as precious.

PERFECT APPLE PIE

MAKES 1 9-INCH DOUBLE-CRUST PIE

 

3 Tablespoons all-purpose flour (this gets used in the filling) + more for dusting countertop

1 recipe for double pie crust 

1 large egg yolk

1 Tablespoon heavy cream, half-and-half, or whole milk

1 pound tart apples, such as Granny Smith

1 pound sweet apples, such as Fuji

1 pound soft apples, such as Golden Delicious

2 Tablespoons fresh lemon juice

¼ cup organic cane sugar + extra for optional sprinkling on crust

1 teaspoon ground cinnamon

pinch ground nutmeg

¼ teaspoon sea salt

1 Tablespoon unsalted butter, cut into small pieces

 

  1. Roll one disk of pie dough on a lightly floured countertop, regularly checking to make sure disk is not sticking to counter.  Roll into a 12-inch round.  Fit pastry into a 9-inch pie plate.  Roll second disk in the same manner.  Transfer to a baking sheet and refrigerate pie shell and 12-inch round until ready to fill pie.
  2. Preheat oven to 400 degrees.  In a small bowl, whisk together egg yolk and cream.
  3. Peel, core and slice apples crosswise into ¼-inch slices.  Transfer to a large bowl and mix in lemon juice, sugar, flour, cinnamon, nutmeg and salt.  Combine well.  Arrange apple mixture in pie shell and dot with butter.
  4. Place the rolled out disk on top of the apples and press down gently.  Press together the dough at the rim of the pie plate to seal.  Tuck top dough under bottom dough and crimp around the edge as you like.  Brush the top of the pie with the egg wash and sprinkle with sugar, if desired.  Cut three slits into the top center of the pie crust to allow steam to escape.  If pie dough is feeling very soft, place pie in the freezer until firm.
  5. Place pie on a baking sheet.  Bake 20 minutes.  Reduce oven temperature to 350 degrees.  Continue baking until the crust is golden and the juices are bubbling and have thickened, about 40-50 minutes more.  Transfer to a cooling rack to cool.   Pie can be kept at room temperature for up to 2 days.

 

How To Make Pie Crust

I am a total sucker for seasonal fruit desserts, and pies are no exception, especially in the summer and fall.  But we know each other well enough by now to know that I’m not a big dessert pusher.  I think overdoing sugar and refined foods like white flour can really compromise your health.  But,  during the holidays when the apples, pears and pumpkins are at their peak, I rationalize it all by adding a hefty dose of love to my pies!

What is nice about seasonal fruit desserts is that the fruit should be naturally sweet enough that we don’t need to add too many sweeteners to make them taste fabulous.  Typically, I use 4-6 Tablespoons of sweetener in a whole pie which can serve 8-10 people, and I don’t think that’s over the top.  Many cakes call for 2 cups of sugar just to provide you with a reference point.

Looking on the bright side, I love how “homemade” pies are.  The fruit is peeled and cut by hand, and if you make your own crust, that too is rolled and shaped by your loving hands.  In fact, I think pies look better and more special when they have that imperfect crimping and uneven glaze – a telltale sign that this came out of my kitchen.

Many people have told me that making pie crust looks intimidating.  But if you’ve ever made and rolled out cookie dough, it’s actually easier than that!  Even though I have a pie recipe posted on the site, I thought it would be helpful to include a step-by-step post for how to make pie crust.  Here are a few tips to help:

  • Necessary tools  You don’t need much, but a food processor or a pastry blender are very helpful.  If you have neither, I have used 2 knives with success.  On the other hand, besides an empty win bottle in a pinch, I haven’t found a good substitute for a rolling pin, which you’ll need to roll out the dough.
  • Cold Keeping everything cold is half the battle in making excellent dough.  If the butter warms up, it can make your dough too soft and it can melt on you.  Butter can be cut ahead and put back in the fridge.  Even your flour can be refrigerated.  And it is essential that the water you add is ice cold.  Some people like to make their pies in the morning, before the kitchen heats up.  And keeping this tip in mind, if you have to take a break from making your crust, or if your pie is ready to go in the oven but it seems a little soft and sticky, place everything into the refrigerator to firm it all up.
  • Butter  I know there are many people who can argue that a combination of butter and shortening or butter and lard make the tenderest, flakiest pie crusts, but you couldn’t pay me to eat Crisco or hydrogenated oils and I don’t have access to organic lard from grass-fed cows, so that’s not an option.  Organic butter is a natural, whole food and I’m ok with it in moderation.
  • Flour  Here’s the problem.  I hardly ever use white flour.  It’s refined and processed and basically a dead food with no nutrition.   I love using whole wheat pastry flour or white whole wheat flours whenever I can in place of white flour, but not in pastry dough.  Whole grain flours tend to result in a much drier, more crumbly dough which isn’t very easy to roll out.  It also tastes more “whole wheat-y” which my family doesn’t care for when they’re eating an apple pie.  If you must include some whole grain in your dessert, you can make the dough with half white and half whole wheat pastry flour.  I used to make half my pies like this for Thanksgiving and my sister-in-law and I were the only ones who would eat the wheat ones.  What’s the point of that?  Another option is to use white spelt flour, which is more water soluble than wheat flour, is a little more digestible and has a sweeter flavor.  White spelt flour makes very nice pastry.  If you just can’t go there, fruit crisp is always an option!
  • Water  Pie crust recipes should give you a range for how much water to use because it’s impossible for every cook to be working under the same conditions.  Moisture is something that will vary in the air, flour and butter that we use.  Always start with the lower range of water listed and increase as needed.
  • Don’t over mix  Pie crust is not like cake batter.  You actually do NOT want to completely blend the butter into the flour.  In fact, it is ideal if you have little pea-sized pieces of butter in your dough.   When the crust bakes in the oven, the heat will cause the moisture in the butter to steam up, creating the wonderful flakiness you want.
  • Give it a rest  This is a step you don’t want to skip since it accomplishes two important things.  Allowing your dough to chill out in the refrigerator helps the gluten in the dough relax so you don’t have tough pastry and it also firms up that butter again (see second tip above.)  30-60 minutes is enough time to do this, however you can absolutely refrigerate the dough for a couple of days or freeze it for a few months, if necessary.
  • Rolling it out  If your dough has been in the refrigerator for more than an hour, you may need to let it sit on the countertop for 15 or 20 minutes so that it will be easy for you to roll out.  If the dough starts cracking, it’s likely because it’s too cold.  Lightly flour your countertop and your rolling pin and start rolling from the center out, regularly checking to make sure your dough can always move around on your countertop without sticking.  If you really have a hard time rolling out the dough, you can stick it between two pieces of plastic wrap and roll it out that way.  To know if you’ve rolled it out enough, invert the pie plate over the rolled out dough.  If you have a good two inches beyond the rim of the plate, you’re good to go.
  • Moving the dough to a pie plate It sounds trickier than it is.  I usually gently fold the dough in half and transfer it to a pie plate that way, but you can also roll the dough around the rolling pin and then unroll it onto the pie plate.  Fit it into the plate.
  • Blind baking Sometimes a recipe will tell you to prebake the pie crust before filling it.  This is common with liquidy fillings such as custard or pumpkin, or if you cook the filling separately and you won’t be putting the pie in the oven.  With the crust inside a pie plate, prick the crust all over the place with a fork.  Place a piece of parchment paper on top of the crust and fill the parchment with pie weights or dried beans (the beans won’t be edible after you bake them, though.  Just keep them for the next pie.  I’ve been using the same dried beans since college –swear!)  This prevents the crust from puffing up.
  • Finshing  It doesn’t have to be perfect.  Do your best and have fun.  I seal the top and bottom crusts together and use my thumbs and pointer fingers from both hands to pinch the dough.  Or an easier method is use the tines of a fork and press the crust all along the rim of the plate.  Lastly I cut a couple slits in the center of the top crust so steam can escape and you won’t have a watery pie.  Glazing with an egg wash makes the pie look beautiful, but if egg is out of the question, you can use a little cream.

Although I have made many pies in my day, I still love learning how to do things better.  Please share your favorite tips and tricks for making pie crusts and pies.  I’d also love to hear what desserts you are all making for Thanksgiving!!!!

 

Pie Crust

Pamela
5 from 1 vote
Print Recipe Pin Recipe

Ingredients
  

  • 2 ½ cups all-purpose flour or white spelt flour
  • 1 teaspoon cane sugar
  • 1 teaspoon sea salt
  • 2 sticks unsalted butter cut into pieces
  • 5-8 Tablespoons ice water

Instructions
 

  • Place the flour, sugar and salt in the bowl of a food processor fitted with the metal blade and pulse a couple times until blended.
  • Add the butter to the flour and pulse until the mixture resembles small peas.
  • Pour 5 Tablespoons of ice water on top of the flour mixture and pulse about 10 times. Avoiding the blade, carefully grab a small handful of dough and squeeze together. If the dough holds together without crumbling, it’s ready to be formed into a disc. If it’s too dry, pulse in another few teaspoons of ice water until dough holds together.
  • Transfer dough to a piece of parchment and bring dough together to form a ball. Divide in half and shape into two disks. Wrap each disk in parchment and refrigerate at least 30 minutes at which point it will be ready to roll out. Or you can keep the dough refrigerated for 2-3 days, or in the freezer, well wrapped for 2-3 months.
Tried this recipe?Let us know how it was!

Planning a Happy Thanksgiving — 3 Weeks and Counting

Wishing all of you affected by Hurricane Sandy a speedy recovery!  

This post was originally published on Thursday, November 3, 2011.

If you followed the advice in my post last Thursday, perhaps you now have a general idea of how many guests you will be hosting on Thanksgiving.  If not, it’s time to get on the phone and do some inviting!  Do you have a good balanced menu and have you taken guests up on their offers to bring something?   This week we have a few more tasks that we can check off the list.

3 weeks before thanksgiving

  • Order the Turkey  If you eat turkey on Thanksgiving, it’s a good idea to order it now.  I have always ordered a fresh, free-range, organic turkey, because in my opinion they have a tasty turkey flavor and are better for you than most other alternatives.  The only thing that may be better is a heritage turkey, which has a much stronger turkey flavor and supposed to be more moist.  It will have less breast meat though and will be more expensive.  Avoid “self-basting” turkeys which are injected with anything from chicken fat to salt to chemicals.  True, they are easier to cook, but I think they taste more like salt than turkey and they are just full of stuff you don’t want to feed your family.

Here are some questions that will help you decide size:

How many ovens do you have?  If you have one large oven that can accommodate two turkeys side by side and an extra oven to spare (you’re so lucky!), then you have the option of cooking two smaller birds versus one large one.  But with two small ovens, you may not want them both being monopolized by turkeys.

Are your guests dark meat-eaters or white meat-eaters?  You will get more white meat by weight from one large bird than from two smaller.  Likewise, you will get more dark meat from two smaller birds than from one large one.

How big a turkey should you buy?  The rule of thumb is one pound of turkey per person.  So if you are expecting 16 guests, you should order a 16 pound turkey.  That doesn’t mean that you will have 1 pound of meat per person, though.  I think this is a good rule if you don’t want leftovers or if your guests are not big eaters.   So last year I cooked 2 17-pound turkeys for 20 adults and 5 kids and I had just enough leftovers for the five of us for dinner the next day.

Do you have a bad back?  What does this have to do with anything?  A very large turkey is mighty challenging to keep pulling out of the oven to baste.  I find two smaller turkeys much more manageable, if you have the oven space.

  • Planning Your Table Decor  I don’t do anything fancy for my table decorations, but it’s nice to make the table look special.  Now’s the time to check your linens for stains and make sure you have enough napkins, plates and glassware.  I generally like to do something simple with fresh flowers in autumnal colors and add in a few of the kids’ Thanksgiving art projects from years past.   I just adore Jenni Kayne’s table setting at the top of the post.  Check out all her lovely holiday photos and ideas on her ripplustan.com blog — beautiful!  But you can put out bowls of apples and pears or gourds and nuts, add in a few votive candles and it will look beautiful.  This year I’m doing something craftsy with the help of my kids and my friend Marcie, who started a very cool line of paper table decor called Mixt Studio.  I’m not sure if her stuff will be ready for Thanksgiving, but if it isn’t, I’m going to copy this cute paper flower and use it as a place card attached with an inspiring quote.  Love that idea!  I have another talented friend, Lee who owns a local flower shop called Growing Wild along with her equally talented (they’re twins!) sister Lisa.  I couldn’t help but admire their lovely arrangements, one of which I pictured below to give you some inspiration.  If tablescape isn’t your thing, you can always order from your local florist or full service market.  Just get on it this week.

  • Make your pie crusts and freeze them  You can freeze them in disc form or roll them out, fit them into pie plates and freeze them, well wrapped.
  • Make your homemade stock and freeze it  I use over a gallon of chicken stock on Thanksgiving for soup, stuffing and gravy.

  • Make your dry mixes for pie fillings, cornbread and other baked goods.  Not only are there never enough ovens on Thanksgiving day, but there are never enough measuring cups and spoons either.  I measure out the dry ingredients, store them in a glass jar and label each jar, e.g. “Dry Mix for 2 Pumpkin Pies.”  I didn’t label them the first year I did this and let me tell you — pumpkin pie spices smell A LOT like apple pie spices.
  • Check your inventory of helpful tools and appliances  Here’s my list of Thanksgiving essentials:
  1. — the only way to know if your turkey is ready.
  2. Roasting pan(s) and racks(s)
  3. Fat separator
  4. Twine for trussing
  5. Baster
  6. Potato ricer— for making the best mashed potatoes
More recipes to come, but these would be perfect for Thanksgiving:
Muhammara (roasted red pepper dip)
Butternut Squash, Beet and Apple Skewers (if you only have to make one thing or if the kids can skewer for you)
Sweet Potato-Coconut Soup (it doesn’t taste like coconut!)

Harvest chopped salad

Halloween is tomorrow, but to tell you the truth, I don’t make much of an effort to show my “spirit” with cupcakes that look like spiders or swamp slime green Jell-o.     Do my kids really need marshmallow ghosts on top of the candy  I have not forbidden them to inhale as they trick-or-treat?  Silly question!  Actually, my only food strategy on Halloween is to make a very hearty , filling dinner, like vegetable chili with brown rice, so the kids aren’t starving while they carry around a sack o’chocolate.  Works for me!

If you checked out my post last Thursday, you probably guessed I have bypassed Halloween and gone straight into Thanksgiving mode.   Not only have I already taught two Thanksgiving classes, but I am starting to check tasks off my list.   Invites — out.  Menu — planned.  Turkeys — ordered.  So if you’re like me and you’re daydreaming about maple-glazed root vegetables instead of witch cakes,  let’s get down to business!

The vegetables are really the only part of the menu that I get to have any fun at all.  My family and guests would have a rebellion if I didn’t make roasted turkey, mashed potatoes, stuffing and sweet potato casserole.  So every year I try some new salads and vegetables just to mix it up a bit.   This salad is one of my absolute favorites and not just for Thanksgiving.  I have made this for other holiday dinners and for friends, and I always save a little extra for me for the next day’s lunch.  This salad is the perfect complement to a Thanksgiving meal consisting of lots of cooked food,  much of it soft and beige.  Not only will all of these colors brighten up your holiday buffet table like little jewels, but you’ll be happy to have something juicy, crunchy and (is this a crime?) healthful to eat.  Even though there are apples, pomegranates and dates in the salad, it doesn’t feel too sweet.  It’s more like a tart-sweet, a perfect complement to roast turkey.

This salad is also ideal for Thanksgiving since you can prep almost all of it the day before.  Oh yeah!   No need to squeeze anything into your already monopolized oven or dirty any measuring spoons the day of.  You can blanche the beans the day before, roast the beets two days before, chop fennel the day before and cover with a damp paper towel, seed the pomegranate several days before, chop walnuts whenever you want, and make the salad dressing several days in advance.  The only last minute item is the apples which you can dice a few hours in advance and keep in ice water in the refrigerator.  Just drain and pat dry before adding to the salad.  How’s that for a plan!

 

Harvest Chopped Salad

Pamela
Print Recipe Pin Recipe
Servings 6

Ingredients
  

  • 6 ounces green beans trimmed
  • 3 stalks celery or 1 bulb fennel diced (I prefer fennel.)
  • 1 cup pomegranate seeds about 1 medium pomegranate
  • 1 large crisp apple e.g. Fuji or Granny Smith, diced (peeled or unpeeled)
  • 1 cup walnuts chopped
  • 3 dates pitted and diced (easier to cut when they’re cold)
  • 1 cup diced roasted golden beets can be done the day before*
  • Vinaigrette: can be prepared several days in advance
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons fresh orange juice
  • ½ teaspoon fine sea salt
  • a few grinds of black pepper
  • 2 teaspoons minced shallot
  • 2 teaspoons 100% pure maple syrup
  • 3 Tablespoons unrefined cold-pressed extra virgin olive oil
  • 3 Tablespoons walnut oil or use all olive oil

Instructions
 

  • Prepare a large bowl with ice water. Blanche green beans for 2 minutes in boiling, salted water. Drain and submerge into ice water. Drain, pat dry and slice on the diagonal into bite sized pieces. (Can be done the day before.)
  • In a large bowl combine beans, chopped celery, pomegranate, apple, walnuts, dates and beets.
  • Prepare the vinaigrette: whisk all the ingredients in a small bowl. Pour enough vinaigrette over vegetables to coat lightly. Taste for salt and pepper.

Notes

*To roast 1-2 beets, wrap each one in parchment and then foil. Or follow the photos above to roast a pan of several beets. Roast in a 400 degree oven until tender when pierced with the tip of a knife. Large ones can take about 60 minutes. Allow to cool and then peel off the skins.
Tried this recipe?Let us know how it was!

 

Planning a Happy Thanksgiving — 4 Weeks and Counting

This post was originally published on October 27, 2011.  I adore Thanksgiving.  I love the traditions, the food, the Macy’s parade on television while I am making my pies, the football games.   I love moving the family room furniture after the last football game is over to extend the dining room table.   I love hearing everyone share why they’re grateful.  I have cooked every Thanksgiving for the last 16 years, as well as dozens of Thanksgiving-themed cooking classes.   I have made lots of mistakes and in the process learned a thing or two about how to execute and enjoy  a very happy Thanksgiving.  Every Thursday from today until the big day, I will share my best tips, strategies and a few good recipes to set you up for a successful holiday.  Let’s get started!

4 Weeks Before Thanksgiving

  • Guest list  Now is a good time to invite family and friends for the holiday, even if they are regulars.  I send an email out to all our guests with the schedule for the day, especially when we will sit down for dinner.  We live on the West Coast, which means the last football game is over at 4:00.  Anyone that wants to come for the earlier game is welcome to do so.  There’s coffeecake, fruit and coffee in the morning.  A mugful of soup and cornbread around noon; hors d’oeuvres at 3:00 pm and dinner is at 4:00 or whenever the game is over.  You know that I pray for no overtime!
  • Plan your menu Planning the Thanksgiving menu requires a bit of strategy and balance.   Make sure you have a balance of cooked and raw food (One thing I have learned is no matter how big your kitchen or how many ovens you have, it’s never enough on Thanksgiving!); protein, starches and vegetables (I find most Thanksgiving menus to be too starchy;) and ingredients (make sure not every recipe has dried fruit and nuts in it.)  Know what dishes need an oven and when because if you’re making turkey and you have one oven, you won’t be baking too much in the hours before dinner.
Also, know your audience.  I love trying new recipes, but my family looks forward to the same traditional standbys every year.  There was almost a revolution when I took Breaded Cauliflower off the menu in 2007 ( I now serve it as an hors d’oeuvre.)  So I compromise by making the classics (traditional roast turkey with gravy and cranberry sauce, mashed potatoes, stuffing, and pumpkin pie), but I also try out a new salad or vegetable side dish every year.
But just because you’re cooking overtime for Thanksgiving dinner, doesn’t mean your household won’t be needing dinner the night before and breakfast the morning of.  Instead of ordering takeout pizza on Wednesday night, make and freeze a casserole in the weeks ahead or plan for your easiest 20-minute meal.  The same goes for Thanksgiving day, especially if you have young children in the house.  You can save your appetite and get by on a piece of fruit for the day, but your four-year-old cannot.  I always make a pot of butternut squash soup the day before and a pan of cornbread to be served around noon to tide anyone over until the big meal.
  • Outsource    Do as I say here.  Don’t do as I do.  You don’t have to make everything yourself.  In fact, most people would be delighted to contribute something to the holiday which will alleviate the pressure on you.  But you must be specific otherwise you’ll end up with 4 pumpkin pies and no green vegetables and we all know what I think about that.  “Thank you, Caitlin for your offer to bring something.  I think I’ll take you up on it.  We have neither stuffing nor apple pie yet.  Would you like to tackle one of those?”
  • Write out a schedule Take the time to plan everything that you need to do over the next four weeks and put it on the computer so you have it for future holidays.  By taking a little time now, you will save yourself stress, anxiety and HOURS later.  Trust me on this.  You can see my detailed schedule as an example.
  • Photocopy your recipes from books and magazines I remember my first Thanksgiving with a stack of cookbooks and magazines taking up valuable counter space and my wasting so much time looking up each recipe multiple times.  Ugh!  Put your photocopied recipes in sheet protectors and create a dedicated Thanksgiving or holiday binder organized by category.  This just might be the most useful tip I give you.
Here’s what I am probably making this year:
Breakfast:
Coffeecake, fruit, coffee and tea
Lunch:
Butternut Squash or Sweet Potato-Coconut Soup and Cornbread
Hors D’oeuvres:
Breaded Cauliflower with Tomato Dipping Sauce
Dinner:
Applesauce
Mashed Yukon Gold Potatoes
Sweet Potato Casserole
Whole Grain Stuffing with Mushrooms, Leeks and Herbs
Roasted Green Beans with Lemon, Shallots and Thyme
Harvest Chopped Salad or Butternut Squash Salad
Dessert:
Apple Pie
Homemade Vanilla Ice Cream
Freshly Whipped Cream
Fresh Seasonal Fruit

How to cook beans from scratch

This is the time of year when I start to make more bean-based soups and chilis.  And as soon as it stops being 80 degrees around here, I’ll get right on that.  Actually, regardless of the season, we are a bunch of bean eaters in this house.  Besides chili, I use beans in Mexican dishes, salads, pastas, veggie burgers, with braised greens or in dips.  There are many varieties of beans that we eat — from garbanzos to black to pinto to Cannellini and more.

Beans are incredibly versatile and they happen to be a great low-fat source of fiber and protein.  Beans are one of those low-glycemic foods that gives you long-lasting energy without spiking your blood sugar.  Hooray!  No insulin surge!  And what’s more is that several types of beans including kidney, pinto and black are off the charts in antioxidants, as in a whole heck of a lot.

Beans are quite affordable, especially if you make them from scratch.  A pound of dried beans can cost anywhere from $1 to $1.50 and that will yield the equivalent of 3-4 15-ounces cans.  If you buy high-quality organic beans from a company like Eden Organic, which doesn’t line their cans with BPA, one can costs approximately $2.30.  You can do the math here and realize that you would save a lot of money buy cooking your beans from scratch.  Not only that, most cans are lined with BPA, which is a carcinogen that is not easily detoxified.  And wouldn’t you feel better about not throwing all those cans into a landfill?  Yes indeed.  

I am teaching a black bean and pumpkin soup recipe this month in my classes and I have noticed my students furiously scribbling my instructions for how to cook dried beans.  I realized this would be a good thing to post, so here are a few of my tips for preparing beans from scratch.

  1. Buy beans from a store with a high turnover to ensure you don’t get very old beans which take longer to cook.
  2. Plan ahead since you need to soak beans for at least 6 hours and then cook them for an hour or more.
  3. Pick through the beans before soaking and look for any small stones or debris.
  4. Place beans in a large bowl or pot and cover with a generous (4-6 inches) of cold water.  If you have a piece of kombu (kelp), add that to the beans for additional digestibility and alkalinity.  Leave the bowl on the countertop or in the refrigerator for at least 6 hours or overnight.  Check to make sure all the beans stay below sea level!   I usually start soaking in the morning when I’m making breakfast.
  5. Drain the beans in a colander and transfer (with kombu, if using) to a large pot.  Sometimes I add some onion and celery if I know I’m going to use the beans for a salad, but I usually don’t add vegetables.  Fill with fresh cold water to cover by at least 4 inches and bring to a boil over high heat.
  6. Lower heat to a simmer and skim off any foam from the top.  Maintain a gentle, active simmer.  Boiling the beans rapidly can make them lose their shape.
  7. Start to test the beans for tenderness after 50 minutes.  Continue to taste them until desired tenderness is achieved.  This can take an hour or more depending on the age of the beans.
  8. Turn the heat off and if you have time, add some kosher salt to the beans and allow the beans to cool in their cooking liquid.
  9. Drain and now they’re ready to eat!  Or store them in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Update 4.30.13:  I have had great success cooking dried beans in a slow cooker.  Whereas the beans are more digestible if you presoak them, they will still cook to perfect tenderness without soaking.  I put 2 pounds of dried beans in my slow cooker and filled it up with water (an inch or so under the lid.)  Set it on LOW for 7 hours and they will be perfect.  So exciting!

Red lentil dal recipe

I think Indian food is very misunderstood in this country.  Many people have the impression it’s overly spicy, heavy and greasy.  Perhaps it’s because there aren’t a plethora of great Indian restaurants here and very often the not-so-great ones do serve oily, creamy dishes.  Who knows, but that’s not what Indian food is all about.  I started experimenting with Indian-inspired recipes about a year ago and fell in love.

I am especially crazy about the many versions of Dal, which simply means “lentils.”  (By now you’ve figured out the name of this recipe is somewhat redundant, “Red Lentil Lentil.”)  The lentils used in Dal are not the brown or French lentils commonly eaten here, but a split lentil which almost looks like a lentil flake.  What is so fantastic about these lentils is that they cook up quickety-quick so they are perfect for a last minute meal.

What’s lucky for me is that Mr. Picky loves lentils.  Yeah, yeah, how can I call him picky if he eats lentils?  Because he won’t eat a hundred other things that most kids do eat!  Regardless, his palate has been developing slowly and I was thrilled when he tried brown lentils for the first time.  From that moment on, all lentils were fair game.  Sure enough, after I told him this dal was “lentils,” he shrugged his shoulders and said “OK, I’ll have some.”  Happy dance!

Dal is very nutritious (loaded with fiber, protein and iron) and easy to digest.  Since the lentils are split, they don’t hold their shape the way common lentils do.  In fact, they become kind of mushy which I find to be so comforting.  Mmmmmmm!  But like I mentioned, split lentils can be made so many different ways — from thin and watery to stick-a-fork-in-it-thick.  The lentils themselves have a very subtle flavor and benefit from some flavorful (and very anti-inflammatory) spices.  That doesn’t mean dal has to be hot spicy.  This version here is soupy, but not brothy, flavorful, but not overpowering — for me, it’s just right.  But the beauty of dal is that you can make this to suit your taste. Since the kids started school, I have been working quite a bit more and lately I have been feeling a little out of balance.  You know when you just need a comfy blanket and a little R&R?  Dal to the rescue!  

Red Lentil Dal

Pamela
5 from 1 vote
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Servings 6

Ingredients
  

  • 1 ½ Tablespoons ghee
  • 1 ½ teaspoons mustard seeds
  • 2 large garlic cloves minced
  • 1 ½ Tablespoons fresh grated ginger
  • 2 teaspoons ground turmeric
  • 1 ½ teaspoons ground coriander
  • ¾ teaspoon ground cumin
  • ¼ teaspoon onion powder
  • 1 small onion diced
  • 1 carrot diced
  • 1 large tomato peeled, seeded and diced
  • 2-3 teaspoons sea salt based on saltiness of stock
  • 1 ½ cups red lentils or any other split lentils
  • 4 cups water or vegetable stock
  • Accompaniments: whole plain yogurt, cucumber raita and/or naan

Instructions
 

  • Melt ghee in a soup pot over medium heat.
  • Add the mustard seeds and cook until they start to pop, about 1 minute.
  • Add the garlic, ginger and remaining spices. Sauté for 1 minute, or until fragrant.
  • Stir in the onion, carrot and tomato. Sprinkle with salt and cook until just tender.
  • Add lentils and stir to coat with the vegetables and spices. Pour in the water or stock and bring to a boil. Lower heat to a simmer and cook until lentils are broken up, about 20 minutes. Taste for seasonings. Serve on its own or with a dollop of yogurt or raita.
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Baked chipotle sweet potato fries recipe

Sweet potato fries have been quite popular in the last few years, usually being touted as a more healthful alternative to regular fries.  I can see why that is believable.  After all, sweet potatoes are much more nutrient-dense than white potatoes, especially if the white potatoes are peeled and have the majority of their vitamins removed.  But once you fry anything, even if it’s organically grown kale from your composted garden, it is no longer a healthful food.  This is especially true about food fried in restaurants, which use the cheapest oils, heated over and over and over again until they’re just big vats of free radicals and trans fats.  Yuck.   Dr. Mercola makes the bold statement that eating one French fry is the equivalent of smoking one cigarette.  I’ll be the first to say that Mercola can be a bit of an alarmist, but I do agree that commercially fried foods are among the worst things you can consume, even the beloved sweet potato.

My daughters and I are pretty obsessed with sweet potatoes, and not just because they are incredibly rich in beta-carotene (which your body converts to Vitamin A), as well as Vitamin C, manganese and fiber.  We just think they are super delish!   We are perfectly happy with a simply roasted sweet potato eaten out of hand like a cookie, instead of a cookie!  I’ve even eaten them the next day for breakfast with some yogurt and cinnamon.  But I just can’t bring myself to eat restaurant sweet potato fries.  Sad face.  An even bigger bummer is that I have attempted to duplicate sweet potato fries at home and I could never create the crispy crunchy texture of a real fry without actually deep frying them.  I have tried soaking them in ice water, salting them, parboiling, dipping them in an egg white wash (eeek!) all to no avail.  I hear tossing them in a little cornstarch works well, but I prefer to keep them a little more natural.  I have concluded that a home cook cannot achieve the same results in the oven.  However, you can still make very delicious, dare I say addictive, baked sweet potato “fries” that may even be classified as “healthful.”

This recipe here has some spices added for extra flavor, in fact I encourage you to lick your fingers after tossing the spices and coconut oil with the sweet potatoes and tell me it doesn’t taste like barbequed Lays potato chips!  After dozens of attempts of making baked sweet potato fries, I offer you a few tips:

  • cut the sweet potatoes into thin sticks, about 1/4 inch;
  • bake them in one layer and not on top of each other;
  • don’t allow all the sweet potato sticks to touch each other otherwise they’ll steam each other;
  • if you’re two pans don’t fit in the oven side by side, rotate them halfway during baking.

Even following these tips won’t result in fries like your local fast food restaurant, but they also won’t be soggy or limp.  Do any of you have some great tips for making baked sweet potato fries?

Baked Chipotle Sweet Potato Fries

Pamela, inspired by several sources, including Joy the Baker and Skinny Taste
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Servings 4 -6 (or just me if I'm lacking self-control)

Ingredients
  

  • 1 ½ pounds sweet potatoes sometimes labeled as "yams", Garnet or Jewel, scrubbed (peeled if desired)
  • 4 Tablespoons unrefined coconut oil melted
  • ½ teaspoon ground chipotle chili pepper or less to make it less spicy*
  • ½ teaspoon garlic powder
  • ½ teaspoon natural cane sugar
  • ½ teaspoon sea salt + extra to sprinkle
  • ¼ teaspoon paprika

Instructions
 

  • Preheat oven to 450 degrees (or 425 degrees if your oven runs hot.) If you can’t fit two sheet pans side-by-side in the oven, place one rack in the lower third of the oven and another rack in the upper third of the oven. Line two rimmed baking sheets with parchment paper.
  • Cut sweet potatoes like French fries, about about ¼-inch by ¼-inch by 3 inches long.
  • In a large bowl, combine oil and seasonings. Add sweet potato sticks and toss to coat well. Arrange sweet potatoes on prepared baking sheets in a single layer, evenly spaced. Sprinkle with another pinch of sea salt.
  • Bake 15 minutes and flip potatoes over. Continue to bake until lightly browned at the edges and slightly crisp, but still tender, about 10-15 minutes. If you’d like them to be a little more crisp, put the pan under the broiler for 30-60 seconds. Allow to cool slightly before serving.

Notes

*These are probably a 5 or 6 out of 10 on the heat scale. Cut the chipotle in half to make it less spicy or substitute smoked paprika to cut out all spiciness.
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