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We have a lot of nice Jonathan and Winesap apples to use. I scoured the internet to find a galette or crostada recipe, and I found “Apple Galette with Vanilla Yogurt Drizzle,” from Cooking Light. I’m on a low-saturated fat diet, so a crust that uses some whole wheat and only 5 ½ Tbs. of butter seemed a good place to start.
https://www.cookinglight.com/recipes/apple-galette-vanilla-yogurt-drizzle
One thing that irritates me about Cooking Light recipes is that they usually call for small amounts of ingredients that I would not want to have around in large amounts, given my current dietary restrictions. In this case, 3 Tbs. whole milk and 1/4 cup 2% yogurt. I decided to make several changes in the crust. I used whole wheat pastry flour rather than the regular whole wheat flour, reduced the salt to ¼ tsp., and in place of ¼ cup 2% yogurt and 3 Tbs. whole milk, I used ¼ cup plus 3 Tbs. buttermilk. The recipe said to roll the dough out to a 15-inch circle, but 13 ½ inches was all I could manage. There was a lot of filling, which I mounded high.
For the filling, I used half Jonathan and half Winesap apples—unpeeled. I followed the filling ingredients otherwise, except that I deleted the vanilla, which I do not believe belongs in an apple pie. I brushed the crust with a bit of 1% milk and sprinkled with sparkling sugar before baking. Mine needed to bake 30 minutes, rather than 25 min.
It definitely looks rustic, but only one side leaked a bit. After we watch tonight's episode of "The Durrells in Corfu," we will have it with nonfat vanilla yogurt for dessert. I'll add a note here about taste and crust texture after that.
Note: The filling is excellent, but then, how could I go wrong with Jonathans and Winesaps? The crust is ok, but it is ok in the sense of better than not having any crust. Saturated fat for 1/8th of the galette is 4.895 grams with my changes. With my regular crust, it would have been 7g.
On Friday afternoon, I roasted the white pumpkin that I bought a few weeks ago at the farmers’ market. It has a paler interior than typical pumpkins, and the puree looks like applesauce with a very pale, yellow color. I’ll try baking with it and see how the flavor is.
For Friday dinner, I adapted a recipe from About Farm Fresh To You: Delicata Squash, Kale and Shitake Rice Pilaf. Here's the link:
http://www.farmfreshtoyou.com/recipes/209/delicata-squash--kale-and-shiitake-rice-pilaf
I made enough changes to make it a different recipe. I deleted the cumin and chili powder. I used the ubiquitous white mushrooms, and I used a yellow onion. I also used powdered sage rather than fresh. I cooked my rice in the rice cooker in homemade chicken stock, then mixed everything together at the end. It tastes good and has a nice appearance on the plate. The roasted delicata squash does not have much flavor, but the presentation is nice. I think that the recipe would also be good with roasted butternut squash.
I will have to look for 2% cheese when we are in different areas.
The dairy fat issue is confusing--and I'm not convinced that it has been settled. In the past, I mostly did low-fat dairy because I used so much butter in my baking, and I hoped to offset it somewhat. I did switch from non-fat to 1% milk a couple of years ago and will not change back. My issue is that I had such a high LDL cholesterol number that the doctor tried to put me on Lipitor, and I asked for time to try lifestyle change, which the CMA (they never let you talk to the doctor), after communicating with the doctor, said I could try for three months until they re-test me. All she said was low-fat diet and exercise--no help--and I was also judged Vitamin D and calcium deficient, so I need more dairy in addition to supplements. I consulted a friend's daughter who has her M.A. in Dietetics and recently became a P.A. (She became a P.A. to help people BEFORE they are in negative health situations.) She said to focus on keeping saturated fat to less than 11g per day, so that is what I am doing, and to include exercise. I'm also eating more beans and have increased fruit and vegetables. I've kept eggs. I use more canola oil and more olive oil. Low-fat cheese gives me flexibility in how I stay below 11g. I've cut out almost all butter, although I may make an exception for a rare pie. As 1 Tbs. butter = 7g saturated fat, a single scone would put me close to the limit, and pie, oh, my.
The new food plan (and exercise) is for lowering cholesterol, but I have lost about 8 pounds in the twelve weeks since I began it, and pants have a better fit now.
KAF has a yeasted ginger pumpkin bread, which is slightly sweet, that I made about a month ago, substituting in some white whole wheat flour and oil for the butter. It's good as a sweet bread. We had it along with breakfast and as an accompaniment at tea time.
Stella's pumpkin yeast bread recipe is very good for chicken sandwiches. I think it would be great with ham or with most cheeses.
