Taya's Apple Pie with Spiced Crust

For the crust:
2 cups flour
3/4 cup brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon baking powder
1/2 teaspoon sea salt
1/2 cup cold butter (1 stick), cubed
1 egg, beaten
2-3 tablespoons cold water

For the filling:
8 Granny Smith apples, cored and thinly sliced
Juice and zest from 1 lemon
1/3 cup brown sugar
1 tablespoon butter

To make the crust:
In the bowl of a stand mixer or food processor, combine the flour, brown sugar, cinnamon, ginger, baking powder and sea salt. Add the butter and mix for a bit, then add the egg. Mix a bit. Add in the water and mix until just barely combined-the mixture should still be crumbly. Add more water if needed. Combine into a ball and let rest while you make the filling. Refrigerate the dough if the kitchen is warm.

To make the filling:
Melt the butter in a heavy-bottomed pot over medium-low heat. Add the apples, brown sugar, lemon zest and lemon juice. Cook, stirring occasionally, about 10-15 minutes, just to soften the apples some.  Set aside to cool.

Preheat the oven to 350 degrees and place a cookie sheet in the oven to cook the pie on. The cookie sheet will help cook the bottom crust.

Divide the dough in half, one half being slightly larger than the other. Use the larger half for the bottom crust. Using two sheets of wax paper, roll out the dough between them. Place in a pie pan and form the bottom. Pour the filling into the pie carefully and even out the top. Now roll out the top crust. Place on top, pinching the edges together and trimming any dough hanging over the edge.

Bake on the hot cookie sheet in the oven for just under an hour, the crust will be a dark brown due to the spices, but don't let it burn. Allow to sit for 15 minutes to cook a bit. Serve with a big scoop of vanilla ice cream. Enjoy!

Dave's Famous Veggie Chili

When I was 14, I spent the summer working in a health food cafe. The cafe served a vegetarian chili as a special each week. I thought it was the best chili I'd ever had. This is my own version. I make a huge pot of this on cold days and leave it out all day for everyone to serve themselves for lunch and dinner along with a smorgasbord of toppings. This chili is packed with flavor and you will never miss the meat. My husband, Dave, always puts the finishing touches on this chili by adjusting the spices at the end.  He has the magic touch! I hope you enjoy this as much as my family does.

Serves 6-8

2 tablespoons olive oil
2 onions, chopped
5 cloves garlic, chopped
2 carrots, chopped
2 stalks celery, chopped
2 sweet potatoes, chopped
2 potatoes, chopped
1 bunch kale, chopped
1 15 oz can black beans
1 15 oz can kidney beans
1 28 oz can diced tomatoes
2 bay leaves
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoons dried oregano
1 tablespoon paprika
1 teaspoon cayenne, or to taste
A pinch chipotle powder
1 tablespoons sea salt, or to taste
Freshly ground black pepper to taste

Toppings:
Chopped fresh cilantro
Chopped fresh onion
Pickled jalapeños
Sour cream
Shredded raw sharp cheddar
Sliced avocado
Tortilla chips

In a large, heavy-bottomed pot, heat the olive oil over medium heat.  Add the onion, garlic, carrots, and celery. Sauté a few minutes while adding all of the spices. Add all of the remaining ingredients and enough water to get the consistency that you like. Bring to a boil, then turn down the heat to simmer on low for about an hour.  Taste and adjust seasonings as needed. This chili only gets better the longer it sits. Enjoy!

Sweet Potatoes with Spiced Honey Butter, Cranberries and Macadamia Nuts

You will never think of sweet potatoes the same again after you taste this recipe.  It's full of warming spices!!! 


Serves 4

4 large sweet potatoes
1/4 cup butter, softened
1/4 cup raw honey
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon sea salt
1/4 cup dried cranberries
1/4 cup macadamia nuts

Bake the sweet potatoes in a 400 degree oven until a fork slides in easily, about 45 minutes or so.

While the potatoes are baking, combine the butter, honey, spices and sea salt. Set aside.

Roughly chop the dried cranberries and macadamia nuts.

When the potatoes are done, slice in half lengthwise.  Using a fork, break up the interior a bit so the butter can melt throughout.  Top with the butter mixture divided evenly on each half and sprinkle the cranberries and macadamia nuts in top.