Tuesday, October 7, 2008

Fall Food

It's getting colder out, becoming that time of year when a young woman's thoughts turn to curling up under blankets with a good book, listening to the winds howl outside, strolling throught the leaves in the cool light of a late afternoon sunset and cooking food that keeps the soul warm until the crocuses start to poke their tiny heads through the frost towards the sun.

I love a good fall and along with a good fall I love a good chili. My personal recipe is a hard one to write down for others to understand. It involves some stewing beef and veal, kidney beans, onions, a homemade blend of chili spices, jalapeno peppers, garlic, salt, pepper and a desire to feed the people I love my love. I think I get my cooking habits from my Mom and my Great Auntie Vera.

I was looking around for a new recipe for chili, I thought I'd Vegan Chili a whirl and in my travels somehow I wound up here:

Apple Oven Pancake


4 apples
3 Tbsp butter
3 Tbsp sugar
1 tsp cinnamon
3 Tbsp flour
1/4 tsp baking powder
salt to taste
3 Tbsp brown sugar
3 Tbsp milk
2 eggs


  • Peel and core apples. Slice into 1/4-inch slices.
  • Melt butter in a heavy oven-proof skillet. Add sugar, cinnamon. Mix well.
  • Arrange apples evenly in skillet over butter-sugar mixture. Cook over medium heat for 5 minutes.
  • Combine flour, baking powder, salt, brown sugar, milk, eggs. Beat well. Pour over apples.
  • Bake in skillet in 400°F oven for 10 minutes.
  • Invert onto serving plate. Serve warm, with maple syrup or sour cream.

I'm sure it'd be easy to make this recipe vegan by substituting either Ener-G Egg Replacer or banana for the eggs and margarine or rice oil spread for the butter.

I know what I'm having for breakfast on Sunday. I've got my favourite flannel pjs and a good trashy novel waiting. Fingers crossed that there's a good wind blowing, I'm pretty sure the pressure is going to be low.