Snow White's Apple Pie

Once upon a time a little girl fell in love with an Apple Pie, made by the only Disney princess with dark hair (it was quite a problem not being able to identify myself with other princess since they were blonde). Almost 15 years later, the dreams comes true: I made my first Apple Pie (I'm still a brunette, though)!

Ingredients:

Crust:

2 cups all-purpose flour

6-7 tablespoons ice water

1 teaspoon apple cider vinegar

2 tablespoons powdered sugar

1/2 teaspoon salt

7 tablespoons margarine

Filling:

about 6 thinly sliced peeled Red Delicious apples

1 tablespoon fresh lemon juice

2/3 cup  brown sugar

3 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon salt

Remaining ingredients:

margarine for the Pie plate

1 large egg white, lightly beaten

1 tablespoon sugar

Directions:

1. Preheat oven to 450°. To prepare crust, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 1/2 cup flour, ice water, and vinegar, stirring with a whisk until well blended to form a slurry. Combine remaining 1 1/2 cups flour, powdered sugar, and 1/2 teaspoon salt in a large bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist.

2. Divide dough in half. Gently press each half into a 4-inch circle on 2 sheets of overlapping heavyduty plastic wrap; cover with 2 additional sheets of overlapping plastic wrap. Roll 1 dough half, still covered, into a 12-inch circle. Roll other dough half, still covered, into an 11-inch circle. Chill dough 10 minutes or until plastic wrap can be easily removed.

3. To prepare filling, combine the apples and lemon juice in a large bowl. Combine 2/3 cup sugar, 3 tablespoons flour, cinnamon, nutmeg, and 1/8 teaspoon salt in a small bowl. Sprinkle sugar mixture over apples; toss well to coat.

4. Remove top 2 sheets of plastic wrap from 12-inch dough circle; fit dough, plastic wrap side up, into a 9-inch deep-dish pie plate coated with margarine, allowing dough to extend over edge. Remove remaining plastic wrap. Spoon filling into dough; brush edges of dough lightly with water.

5. Remove top 2 sheets of plastic wrap from 11-inch dough circle; place, plastic wrap side up, overfilling. Remove remaining plastic wrap. Press edges of dough together. Fold edges under, and flute. Cut 4 (1-inch) slits into top of pastry using a sharp knife. Brush top and edges of pie with egg white; sprinkle with 1 tablespoon sugar.

6. Place pie on a baking sheet; bake at 450° for 15 minutes. Reduce oven temperature to 350° (do not remove pie from oven), and bake an additional 40 minutes or until golden. Cool on a wire rack.

Enjoy!

Recipe adapted from Whole living

I heart Asian grocery stores

Today I loaded with friends and gossip and I repeated my study-abroad adventures for the gazillion time! I'm so glad to see again all the people that I missed when I was in Belgium and I even managed to eat in my fav place in Pavia (my University city, by the way). I'm looking forward to return there to live at the end of this month.

Dinner was the same as yesterday, but I diligently documented the whole process this time. Sorry for the yellowish light, I should buy daylight bulbs.

Soba, Tofu and Veggies Stir-Fry

Ingredients (for one):

3 oz. (90gr) Soba noodles

Coarse Salt

1 tbsp extra-virgin olive oil

3 oz. extra-firm Tofu

drained and cut in cubes

1/4 red Bell Pepper, ribs and seeds

removed, thinly sliced lengthwise

1/2 Zucchini, chopped

3 big leaves of Bok Choy,

trimmed and thinly sliced crosswise

1 garlic clove, minced

1/8 tsp red pepper flakes

a little more than 1/2 tbsp peanut butter

1/2 tbsp apple vinegar

1/2 tbsp soy sauce

Directions:

1. Cook soba noodles in a large pot of salted water until al dente, following the package directions. Drain, and then rinse with coldwater; set aside.



2. Heat 1/2 tablespoon oil in a large nonstick skillet overmedium-high heat; add tofu and season with salt. Cook,tossing occasionally, until golden, 12 to 15 minutes.Transfer to a plate; set aside.



3. Heat remaining tablespoon oil in same skillet overmedium-high. Add bell peppers, zucchini, bok choy, garlic,and red pepper flakes; season with salt. Cover and cook, tossing occasionally until vegetablesare crisp-tender, 8 to 10 minutes.





4. Meanwhile, make sauce: In a small bowl, whisk together peanut butter and 2 tablespoons water, then whisk in vinegar and soy sauce. Add reserved noodles, tofu, and sauce to pan with veggies. Cook, tossing until noodles are heated through, 2 to 3 minutes.



Enjoy!

Recipe adapted from Whole living

***

Tomorrow I think I'll return in my normal (?) regime of photograph every meal. I successfully completed two weeks resolutions (still no flossing, though! Bad bad!!).

The Hal's plan provided rest for today, but I walked a lot (3 hours at least) since I needed to run some errands and I came home by foot from the station while chatting with a friend.

Now I'm off to some blog reading- on Friday night, I know, lame- but everyone has to study and I'm strangely tired in this period even though I sleep a lot.

Do you like Soba noodles? How do you usually cook them?

Starting with basics

Tonight I made a yummy and basic thing, but I'll reserve it an entire post tomorrow... surprise surprise!

I went to the gym and ran 4 miles; I was bored most of the time, switching from outside to inside running it wasn't a brilliant idea!

I complied my resolutions (even the big one!), except flossing and since now I'm already in bed there is no way I can make it (my dentist will be disappointed, I know..).

I ate usual things, between which this

Veggie-Soja burger on whole wheat bread

plus tomatoes and yellow mustard

with a side of boiled broccoli and Brussels sprouts

(I found them here, yes!!)

Dinner was Soba noodles with veggies, I'll post the recipe later that week since I have to take an early train tomorrow to go to my University city to run some errands and to see my friends there! =)

Travel back in time

I'm slowly returning back to normal, unpacking all my stuff (that I'll need to pack again in one month ah!) and so on. I'm also so happy for being able to use a real (and clean) kitchen!

Food Chapter

• Breakfast
• Lunch was home-made really garlicky hummus, leftover toasted Baguette aux céréales and carrots. I home-made the hummus since here there isn't in grocery stores (I know, cavemen). Actually, this evening I found one in a kind of bio-store; I'll give it a try, but I think I'll stick with my own, it takes like five minutes if you use pre-cooked chickpeas and you can adjust the flavor as you like (less garlic the next time!). I also ate an apple and drank an espresso with milk.

I'm pretending it's Summer, so what?

• As undocumented snack I had a banana, a half of eat natural bar and a cup of green tea
• Dinner was pumpkin tortelli (mmm) with a side salad of lamb's lettuce, cranberries, mixed seeds and balsamic vinaigrette. It actually was the fastest dinner ever. I also ate a pear and a plain goat yogurt.

***

Run Chapter

I did a 2 miles run plus some stretching as scheduled. Oh wait! I forgot to tell you that I'm doing this Hal's running plan that I found while reading this useful tips on one of the cutest and amazing blog that I've ever read! I started today with the plan so I think I'll repeat the first week x 2, even if I usually run more than 4 miles, but I want to do the things right! I'm also not sure if I'll sign up for an half marathon since by the end of the program I'll be in the middle of exams and thesis writing, so we'll see! Anyway it's a good way to challenge myself!

***

Resolutions Chapter

Besides the huge monthly resolution (that I haven't broken yet!), I decided to add some more weekly resolutions and try step-by-step to make them habits.

This week the chosen ones are:

1. Drink a cup of green tea per day

2. Daily yoga/stretching

3. Floss (it's gonna be hard!!)

***

Now I'm off to watch the Biggest Loser; yes, one day after since it's not televised here. I know, cavemen.