Monday, November 7, 2011


Yes, that's how he says apple...apppp-paul? I don't know how he learned it because I don't think it was one of those words that I was repeatedly trying to get him to comprehend. Maybe he picked it up when we asked him if he wants an apple? Or could it be my increasing desire to want to cook everything under the sun these days (sort of a new hobby since I finished my doctorate). I know one of my latest creations was baked suffed apples with sausage and brussel sprouts....I didn't care for it too much because the apple cider made the dish a little too sweet for a dinner dish (for me anyway)....but Tristan really enjoyed it! If you'd like to try it, recipe is below:

Perhaps, but regardless, it is cute as can be how adorable he is when that word comes out of his mouth - appp-paul? (And yes, it is always phrased as a question.)

1 pound sausage
1/4 cup chopped onion
6 medium tart baking apples
1/2 cup of rice or quinoa
1/2 cup of broiled brussel sprouts
2 TBs of olive oil
black pepper (enough to your liking)
1/2 cup of apple cider

Turn oven to 350. In a bowl, combine brussel sprouts, olive oil, and black pepper. Crumble up sausage and add to the mixture. Dice up onions and add to the mixture. Spread the mixture on a cookie sheet and place in oven. Cook for about 20 minutes or until brussel sprouts are soft and sausage is no longer pink. Remove and set aside to cool. Keep oven at 350.

Cook rice or quinoa according to directions.

Now, cut enough off the top of the apples to be able to core out the center of the apple and enough off of the bottom of the apple to ensure that the apple can stand on its own in the baking dish. Core the apples - I used a melon ball utensil which worked really well. Save about a 1/4 cup of the cored apples to add to the sausage and brussel sprout mixture. Dice up the apples so they are smaller pieces. Take the cooled sausage mixture and poor it into a bowl along with the rice/quinoa and cored apple pieces. Mix well. Spoon into apples.

Place in an ungreased 13-in. x 9-in. baking pan. Poor apple cider over each apple so that it is in the mixture. Bake 25 minutes or until apples are tender. Yield: 12 servings.

No comments:

Post a Comment