Slowing Down & Apple Pie [Waffle]

16 Thu, 2010 § 1 Comment

As Fall gently stirs at the door, Summer is frantically bustling about inside…desperate to accomplish just a little bit more…desperate to hang on just a little bit longer…before settling down to sleep.

I have felt the Go Go Go of Summer’s bustling this week — which nearly got away from me — it is Thursday already?!

Last night, I finally managed to pull in the reigns, slow down & schedule a night with me. Good, nourishing food; my favorite holey sweats; soothing sounds of our backyard creek; &, a cuddly puppy.

Check.  Check.  Check.  Check.

It just seems suiting to roast winter vegetables, which have just come into harvest, slowly — but not too slowly; I was hungry after all.

Slow[Down] Roasted Winter Vegetables with Truffle Oil

  • Preheat oven 425*F

  • 1 small Sweet Potato, sliced into rounds
  • 2 Turnips, peeled & chopped into quarters
  • ½ Daikon, peeled & chopped
  • Thin slices of Onion
  • 2 Beets
  • Combine all but the beets in a baking dish.
  • Drizzle with EVOO .
  • Sprinkle with Salt, Pepper & dried Tarragon [if you have fresh Tarragon, add it after roasting].
  • Drizzle with Balsamic.
  • Toss to coat.

Feel free to peel, slice & add the beets to the mix OR…
Try my “lazy” way which is the BEST way to cook beets:

  • Simply wrap in tinfoil, drizzled with EVOO & roast along side the pan of vegetables.   The skin will slide right off!  It seems to come off more easily once they cool slightly; I am generally too anxious & burn my fingertips, so be careful. 😉
  • Roast vegetables ~45 minutes, stirring every 10-15 minutes to promote even caramelization & browning.
  • Drizzle all but the beets with a small amount of Truffle Oil.
  • For a refreshing contrast to the other vegetables, I squeezed a little lemon juice over the beets.

*I wished I had thought to make Kale Chips to go along with this; I like baking them at 225*F for 45-1 hr.

*Caramelized onions are insane!  I should have used a lot more onion [¼ – ½ C vs a couple Tablespoons]; onion in every bite would be ideal.

*I meant to save half of this as leftovers; that did not happen. 😉


A night to yourself calls for a special kind of dessert of course.

Honeycrisp Apples are my absolute favorite — though Pink Ladies often give them a run for their money — part of the appeal is that their growing season seems to be fairly short, so I get them while I can.

Locally grown, Utah beauties. 🙂

Apple Pie Mochi Waffle

  • Cut Mochi into ¼” slices [you will need about 8 slices]
  • Thinly slice an Apple — [Go ahead & snack while you work; you won’t need the whole apple.  Eisley adores apples, so feel free to share with your pooch too.]
  • While you slice the apple, melt ~½ T Earth Balance Butter in a small skillet over medium heat.
  • Add apple slices to the skillet.
  • Mix in a substantial amount of Cinnamon, a sprinkle of Nutmeg & just a dash of Ginger.
  • Stir occasionally until it reaches desired softness [I wanted mine similar to baked apples but with a touch of crispness].
  • To make waffle, lay slices of mochi cut-side down on preheated, ungreased waffle iron; close securely & cook until puffed & slightly crisp but not too hard & dry, about 3 minutes, or until your waffle iron signals it is done.  [Mine is pretty accurate].

  • Top Mochi Waffle with Apple Slices & enjoy your evening of writing, reading, playing around with photography & puppy cuddling — ok, that is what I did, but do what you enjoy. 😉


Do you feel a bit of a rush in the air?  What do you do to slow down?

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