Cookaholics Bulletin Board

Made the soup tonight. We had as a main dish, so we ate the whole thing. I subbed Spanish Chorizo for the ham and use piquillo peppers instead of the fresh bell. Only request was for more chorizo (I used a small La Abuelita package.) Ours was pretty thick (used TJ's chopped tomatoes) so maybe I over simmered, but it was great as a main dish along with garlic foccacia.

Always have all the ingredients, so I'll make it often. Thanks again Mary.

I made this again as a starter for my cooking club on Fri using the chorizo. Just what it needed. Thanks for testing that out for me, Alina!

Mary

Speaking of Cooking Light: I ran across this recipe for an apple crisp that sounds amazing:

Apple-Cranberry Walnut Crisp

The combination of oats, whole wheat pastry flour and walnuts makes the topping taste a little like a granola bar. This dish can be made ahead and warmed in a 250º oven while you eat dinner. It's great served with low-fat vanilla ice cream.

Filling:
9 cups peeled, sliced Gala apples (about 3 pounds)
1/2 cup fresh cranberries
1/2 cup apple cider or juice
1/4 cup maple syrup
1 1/2 tsp cornstarch
1 tsp ground cinnamon
1 tsp vanilla extract
dash of salt
Topping:
1 cup regular oats
1 cup whole wheat pastry flour
1/3 cup coarsely chopped walnuts
1/3 cup maple syrup
1/4 cup unsalted butter, softened
1 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp salt

Preheat oven to 375°.

To prepare filling, combine apples and next 7 ingredients (apples through dash of salt). Spoon apple mixture into a 13 x 9-inch baking dish.

To prepare topping, combine oats and remaining ingredients. Sprinkle over apple mixture. Cover with foil; bake at 375° for 40 minutes. Uncover; bake an additional 20 minutes or until topping is crisp and juices are thick and bubbly.

Servings: 10


Cooking Light JANUARY 2002