It has been a very busy week here and sad to say, we have been eating out more often this week. We went to the diner one night, the kids had eggs and bacon, and last night we ordered in Chinese food, a delicious soup with chicken, soba noodles and veggies.
I had the kids try bok choi, one didn't like it (surprise, surprise...) and the other one loved it and asked for more. After Saturday, things will slow down a little. Thankfully, we have some frozen turkey chili (I made a while ago ) that we will eat tonight.
I wanted to share a baked apple recipe that I taught today in a soup's class.
1 ½ cups pomegranate juice
1/2 cup maple syrup
1/4 cup firmly packed light brown sugar
2 tsp. candied ginger, chopped
1 tsp. ground cinnamon
2 Tbs. unsalted butter
4 medium Honey Crisp apples, cored
3/4 cup dried cranberries
1/4 cup chopped toasted pecans
Preheat oven to 375°.
Combine first 6 ingredients. Stir well; set aside.
Peel top half of each apple; place in a shallow roasting pan. Fill centers of apples evenly with cranberries and pecans. Pour cranberry-maple mixture over apples. Bake at 375° for 30-40 minutes or until tender, basting apples twice with syrup from pan. To serve, drizzle with remaining syrup.
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