Apples to the left of me, strawberries to the right of me!

While shopping at our local grocery store, I eyed a display of strawberries. Strawberries! Big red delicious, succulent strawberries, piled high into the sky! True enough! Even though strawberry season officially begins in June and runs through mid-August, new farming methods extend its season from now (right now) till mid-December!

So … I grabbed a few crates and then some apples, too. A few other ingredients, and I was good to go. When I got home, I whipped up the best 8-ingredient dessert ever! Guiltless dessert. Healthy dessert. Oh me-oh-my I heart dessert!
Strawberry and Apple Crumble

Ingredients:
1 lb. cooking apples
1 1/2 cups strawberries
2 tablespoons organic granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons orange juice

Ingredients for the ‘Curative’* Crumble
3 tablespoons plain wholemeal flour
2/3 cup oats
1/4 cup butter or margarine, softened
*Curative; cause crumbles always make me smile. And smiling is always a good, good thing to do!

Instructions:
Preheat the oven to 350 degrees.
Peel, core and slice the apple.
Halve the strawberries.
Toss the apples, strawberries, sugar, cinnamon and orange juice.
Gently place into a ovenproof dish.
Set aside!

Mix the wholemeal flour, oats and softened butter with a fork.
Sprinkle the crumble evening over the fruit.

Bake for 40 minutes, until golden brown and bubbling.
Serve warm.

Sounds yummy, doesn’t it? And easy and healthful too!
Enjoy. Feel free to share your favorite yum delish, healthful recipes below!!!!

Spread the word … NOT the icing,

Janice Taylor
wise * fun * utterly useful

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While perusing the Internet, in search of delish recipes that this Dysfunctional Chef (or any dysfunctional chef for that matter) can manage to cook up without turning into a culinary disaster, I stumbled upon the Asparagus. I not only uncovered an incredible recipe, but some facts and folklore to boot!

First, the fascinating facts that make for most excellent “Table Talk.” Followed by the recipe – Roasted Chick Peas and Asparagus with Mint. A non-meat, protein powerhouse of a meal! Please note that it takes approximately 4 years to produce a sizable crop of asparagus. So – when eating – please consider slowly down and appreciating its journey!

FACTS and FOLKLORE
Early American Indians dried asparagus for medicinal uses. It was used as a natural diuretic and for kidney/bladder problems.

Asparagus contains a factor in preventing small capillary blood vessels from rupturing and was used for heart problems.

Asparagus derived it’s name from the Ancient Greek, who used the word to refer to all tender shoots picked and savored while very young.

White asparagus is achieved by growing the stalks under mounds of earth so the sun does not strike them to produce chlorophyll.

Asparagus growing takes patience. Crowns are planted in the Spring and then are set to permanent fields when they are about 1-1½ years old. It takes them about 4 years to produce a sizable crop.

This Spring vegetable loves the sun and water. An asparagus spear can grow as much as one inch (or more) in an hour when weather conditions are just right. The stalks reach about 7-7 ½ inches when they are cut or snapped around ground level.

CHICKPEAS and ASPARAGUS with MINT
Chickpeas, also known as garbanzo beans, are a protein-rich way to enjoy a meatless meal. Roasted with asparagus and finished with mint, this golden crisp dish will make for a hearty lunch or light dinner. (Source: Asparagus Recipes [dot] net)

Ingredients:
1 pound asparagus, cut into ½ -inch pieces
1 (15-ounce) can chickpeas, dried and soaked
2 tablespoons olive oil
1 teaspoon sesame oil
½ teaspoon sea salt
½ teaspoon black pepper
2 tablespoons chopped fresh mint
1 tablespoon lemon juice

Directions:
1. Preheat oven to 400°F.
2. In a large bowl, toss asparagus and chickpeas with oils, salt, and pepper to taste.
3. Spread evenly on a baking sheet and place on the center rack of the oven for 10 minutes.
4. Stir, flip, toss, etc. the vegetables and put back in the oven for another 5 or 10 minutes or until the asparagus is tender but not mushy and the chickpeas have started to caramelize.
5. Remove and toss with fresh mint and lemon juice.

6. Enjoy!!!

Spread the word … NOT the icing,

Janice Taylor
wise * fun * utterly useful